Wednesday, November 24, 2010

Lendenspeck

On of my favorite projects this year has been Lendenspeck. This is a cured pork loin wrapped with a curred bacon side then smoked for several hours to a desired internal temperature. This particular recipe comes from the following link. http://lpoli.50webs.com/index_files/Lendenspeck.pdf

Here are some photos that illustrate the project as it unfolds. The first shows the assembly complete with the product trussed up and ready for smoking.

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After reaching the desired internal temperature the appearance is beautifully colored.

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Then into the curing chamber for another 60 days to age

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Finally it's ready to slice.

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