Canadian Bacon "al la Krakowska"

ssorllih · Post by **ssorllih** » Thu Sep 12, 2013 19:33

Pretty!!

HamnCheese · Post by **HamnCheese** » Thu Sep 12, 2013 19:34

While they only helped eat the Canadian Bacon, they did help make the chocolate chip cookies!

sawhorseray · Post by **sawhorseray** » Thu Sep 12, 2013 23:56

Great job! Something about seeing a pic of laughing smiling children makes me think there's still some hope for the world. RAY

ssorllih · Post by **ssorllih** » Fri Sep 13, 2013 03:07

Break through discovery on twine for tying a roast. Did a fresh pork roast tonight for my sister and brother in law. Tied it to hold it in shape. I greased the twine with lard. I just grabbed a small handful of lard and pulled a fathom of twine through the lard a couple3 of times like waxing a sewing thread. I then laced the roast in a normal manner and roasted it. When it was finished I cut the strings and it pulled off completely with no sticking. In the past I have done damage to a pretty piece of work.

Krakowska · Post by **Krakowska** » Fri Sep 13, 2013 06:43

Got It!! Thanks To ALL, I'M on a mission Friday, LOL
Fred

HamnCheese · Post by **HamnCheese** » Fri Sep 13, 2013 12:09

Good luck, Fred. We're rooting for you.....remember to use your camera!!

Lynn

Chuckwagon · Post by **Chuckwagon** » Fri Sep 13, 2013 13:41

Yeah Fred! How did your Chicken Cordon Bleu turn out? The link for the preparation was pretty nice. Made it easy to follow too.
Ross, great news on your "larded string" to tie it with. Thanks for sharing.
Lynn, we've just got to know the names of those great lookin' munchkins. Those little people "make the world go 'round" eh? Take lots of photos... they grow up too quickly.

Best Wishes,
Chuckwagon

Krakowska · Post by **Krakowska** » Fri Sep 13, 2013 15:54

Well we are underway, just went in. Too much pepper Chuck wagon ?

sawhorseray · Post by **sawhorseray** » Fri Sep 13, 2013 18:45

I always do two whole loins cut in half, just as you are doing. Looks like the loins were rolled in pepper as opposed to sprinkled, I've never done either. Let me know how it comes out, next effort I might pepper half the load. Just watched the Cordon Bleu recipe video you posted on the other thread, that looks great and I'm going to try it out this weekend. RAY

Krakowska · Post by **Krakowska** » Fri Sep 13, 2013 18:54

Yeah Ray I rolled it, The only thing with the chicken was I did not use olive oil, I used straight peanut oil and threw some fresh parsley sprigs with the ham and cheese. I really kept together well. We liked it. just don't overcook it like I have done before, Our guests thought it was excellent. Good Luck, Fred

Chuckwagon · Post by **Chuckwagon** » Fri Sep 13, 2013 19:23

Too much pepper Chuck wagon ?

Ten-ten, good buddy! Negatory. It's just right!

Krakowska · Post by **Krakowska** » Sat Sep 14, 2013 04:23

Just got done, 13 hours later, had to slice off and end Chuckwagon. Just a little too salty BUT it will be noted, still wife likes it and so do I. It IS hot with all that pepper but it should be superb in a sandwich on rye bread or frying right next to a couple of eggs. Really came out excellent. Just hard for me to control heat with the 1,500 watt coil going constantly. I will definitely look into building one. I like the one Ray has. Looks like and old tray server from an institution to keep meals warm. We will get there,

Again I would THANK EVERYONE for their help and support. Here are a couple pics of the finished product. Will post a couple more tomorrow when meat is chilled down and I get some through the slicer.
Much Appreciated,
Fred

Chuckwagon · Post by **Chuckwagon** » Sat Sep 14, 2013 09:12

Yikes! That is beeee-uuuu-teee-fullll ! Nice goin' pal!

ssorllih · Post by **ssorllih** » Sat Sep 14, 2013 14:19

The strings came off perfectly it seems. They look very fine.

Krakowska · Post by **Krakowska** » Sat Sep 14, 2013 15:53

Now for a Ross homemade bread / roll or a Bob K rye bread...............................
Guess what we are having for lunch today,
Ross I do not have any lard so I just winged it. Cut off stings while still hot. Just wonder if bacon fat would work? Boneless pork loins were $1.50 a pound roughly a 40 lb box. Thanks again everyone, Fred

Canadian Bacon "al la Krakowska"

CB Going In