I need help with this recipe please. I want to make it for TD

I think the bacon will stay on fine--it says to overlap it. Have you asked your butcher

about caul fat.
You could also probably substitute pancetta or prosciutto for the wrap.

 
Orhid, this is what I would do

wrap the roll in bacon, roll in parchment paper, tie with string, poke holes all around with a knife to release juice.

The other thing you can do is to get food-grade mesh and use that but it might be kind of hard to find.

 
That's a great idea Cathy. I wish I could get the caul fat cause I'm sure

it would add a ton of flavor. Thanks

 
Sorry to offend. I have found our butchers (chain store) willing to give me fat from

trimmings for lining pate pans, sausage casing (in small amounts--not case amounts as you mentioned), and probably the food grade roast netting that Cathy helpfully mentioned.

 
Cathy, is what you are suggesting the kind of elasticized web that Pork sirloin is sometimes

Encased in at my market ?

 
The butcher at my local Kroger market is very cooperative. He gives me random lengths of string...

...for tying up roasts or trussing chickens. He's also given me the mesh that Cathy mentions.

I buy meat there a lot, so he knows me, but I would bet he'd do the same for anyone who asks.

Michael

 
One of the reviewers couldn't find any caul fat either so this is what she did==>

I mixed shitaki and cremini mushrooms and used Italian chicken sausage. No caul fat was available either, so I substituted cheesecloth soaked in butter. This is a fairly time-consuming recipe, but well worth the effort - everyone enjoyed it immensely.

And a different reviewer wrote:
I loved this treatment of Turkey Breast. I used bacon as Caul Fat was unavailable and it worked just fine. Love the stuffing. I prepared the roll ahead of time and later roasted it...real time saver during the holidays.

 
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