Serves: 5
Don’t despair if you don’t have a larding iron. A sharpening steel works just as well. Wash and wipe the steel to remove any metal fillings. Slowly insert the slender end of the steel into one end of the roast and push it through to the other side. Pull it out, leaving a tunnel in the meat. Gently worm the vegetable slivers, cheese, and ham into the tunnel. With shorter vegetables, like pepper strips, you’ll have to insert from both ends. Freezing the ham and cheese first makes them easier to insert.
This Larding the Beef recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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