Bacon wrapped Filet!!
Posted: Fri Mar 02, 2018 15:26
So a few weeks ago I started thinking about all the different possibilities there was in the world of Salumi making. Being new and rather green to this I started experimenting with different proteins. Duck, bacon, coppa, things like that. What I decided on (only because my duck breast were too small) was to do my take on a Bacon Wrapped Filet.. I love bacon and I love Filet Mignon and together cooked to a crispy outside and a perfect medium rare in the middle is hard to beat. So why not cure and age it to make a salumi that has the unique presentation of having bacon wrapped around the filet as one whole piece. I really liked Matt Wright's recipe adapted from Rhulmen's Charcuterie book so instead of using Eye of Round I used Filet Mignon and I wanted to accent the beef with some artisan sweet/spicy bacon. For this I just used my imagination. Looking back on it now I think that I would have like to have cold smoked it before rolling it up to add that touch of Applewood or pecan.
Either way what I did was cure each cut separately for a few weeks. Washed and dried the cuts and sprinkled about 1% of Activa RM (by weight of the meat) all over the pieces. Working quickly I began to tightly roll the belly over the filet and secured it with butchers twine. Very tightly!! I then wrapped in plastic wrap very tightly and finally vacuumed sealed it to get all remaining air out. I left that in the fridge for 48 hours. After 2 days I removed the wraps and coated with cracked pepper and wrapped it in a clear fibrous coppa casing that I got from TSM. As you can see it was slightly too big so I had to fold it on to itself. There's probably a better way to do it but I'm too new at this and haven't figured it out yet. Once stuffed I tied tightly and applied Bac 600 liberally to the outside. Then It was hung in a 55F 83% chamber.
You can see the difference between the piece before it was glued and after it was glued. It really bound itself together. I think that the end result will have a real presence on a charcuterie platter..
Any Thoughts?
Cajuneric
Either way what I did was cure each cut separately for a few weeks. Washed and dried the cuts and sprinkled about 1% of Activa RM (by weight of the meat) all over the pieces. Working quickly I began to tightly roll the belly over the filet and secured it with butchers twine. Very tightly!! I then wrapped in plastic wrap very tightly and finally vacuumed sealed it to get all remaining air out. I left that in the fridge for 48 hours. After 2 days I removed the wraps and coated with cracked pepper and wrapped it in a clear fibrous coppa casing that I got from TSM. As you can see it was slightly too big so I had to fold it on to itself. There's probably a better way to do it but I'm too new at this and haven't figured it out yet. Once stuffed I tied tightly and applied Bac 600 liberally to the outside. Then It was hung in a 55F 83% chamber.
You can see the difference between the piece before it was glued and after it was glued. It really bound itself together. I think that the end result will have a real presence on a charcuterie platter..
Any Thoughts?
Cajuneric