Tesa - WOW!!

[3rensho]

I made a small batch (1 kg) of Tesa using the recipe in Paul Bertolli's book "Cooking by Hand".  If you haven't tried it yet you're missing something.  The spices, garlic and red wine come thru nicely.  This is what's left.  It's not smoked but delicious nevertheless.

[FLBentRider]

That looks great.

At least my screen is clean now. 

[squirtthecat]

Looks great.   What is it?

[TestRocket]

Looks like bacon!   

[devo]

Ya what is it and can you post the recipe?

[wyoduke]

Ya what is it and can you post the recipe?

X2

[ghost9mm]

There is a misspelling here, the correct is Tesa.. and those that said bacon are right..
 here is a link that will help...

http://homemadebacon.wordpress.com/2010/08/06/charcuterie-tesa/

[squirtthecat]

Thanks G9!   I'm terrified of dry curing anything, but that one I can handle.

I see a familiar name in the comments of that post as well..   

[NePaSmoKer]

Thanks G9!   I'm terrified of dry curing anything, but that one I can handle.

I see a familiar name in the comments of that post as well..   

I no a-scared 

[3rensho]

My bad - that was a typo that got lodged into my brain.  

[OU812]

I've got a niece named Tesa. 



Oh Ya,,,, that hunk of belly looks GREAT. 

[squirtthecat]

That book looks interesting...   I might snag a copy next time I get an Amazon gift card.

[3rensho]

Here's another link - where I originally heard about it

http://www.nytimes.com/interactive/2011/03/16/dining/16diy-recipes.html#view=tesa__cold_cured_pork_belly_

[Habanero Smoker]

Looks really good. Your finished bacon looks almost like triple smoked. Reading the directions it is very simple to make. The curing is the same as belly bacon. In the NY Times article, I just don't agree with pouring off the liquid each day..

[3rensho]

No I didn't either Habs so I cured it wet in a plastic bag with the wine and spices for eight days then washed it off and let it dry on a rack in the fridge for three days.  It is dead simple to make and delicious.