The vac sealing is a very efficient way to ensure the meat cures evenly, but it also applies even pressure to the two meats to make sure they form a bond.įrom there, the process is the same as our first recipe. After applying the cure, I vacuum sealed the whole thing. I basically butterflied a venison outside round a few times, dusted it with the meat glue and inserted pork fat. This recipe could be done without the glue, but the visuals wouldn't be the same. I'm using meat glue to bond pork fat to venison to simulate pork belly. That being said, being upfront about what you're doing is always important. It's one of those “if you can't tell it's your own fault” kind of situations, much like the “skate wing for scallops” myth that won’t seem to die. I have personally never seen this done, and quite honestly, a bunch of beef trim loosely bonded together is not a good counterfeit for the real thing. It gets a bad rap because it is (allegedly) sometimes used to bond lesser cuts of meat together to counterfeit more expensive cuts. You can do some really fun stuff with it. Meat glue, aka Activa RM, is a natural enzyme used to bond proteins. But being impatient and stubborn, I turned to my small collection of culinary chemicals. One could argue that a trip further south to hunt feral pigs would be the solution to the lack of pork in our freezer (and that is on the list of things to do sooner rather than later). Though the core concept was accomplished, (a smoky, sweet, salty, crispy, bacon-y protein) the venison is still missing the silky fattiness that makes bacon, well, bacon. Our first venison bacon recipe was an attempt to emulate one of the few ingredients that our wild game diet does not include- pork. It was challenging, but also invited out-of-the-box thinking. But access to a shelf of culinary chemicals and niche, hard to find ingredients is one of the few things I do kinda miss.Īs passe as “modernist cuisine”- making foams and fluid gels- has become, being able to manipulate, change and reinvent food was always fun to me. Honestly, I can count all the things I miss on one hand, while all the things I don't miss would fill a book. I don't miss much about working in a restaurant kitchen.
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