The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Lamb Medallion Bacon › Lamb Medallion Bacon
I like the meat percentages. I will make a Gyro style fresh sausage that will be stuffed into high barrier casings. I will then poach them that way when I want a gyro sandwich all I have to do is slice up the meat and give it a quick fry. I will let you know how it comes out. Maybe in a month or two. I am having Umbilical Hernia surgery on the 18 and will be out for 6 plus weeks. Oy….
Currently waiting on my Dry cured Duck apricot salami.