Sous vide rolled roast in bacon net

Ingredients for 10 servings:

• 4 kg pork salmon
• 2 packs of cream cheese (cream cheese wreath)
• pepper
• 2 onions
• 6 tbsp rub (paprika rub) or spices of your choice
• 500 g bacon, sliced, the slightly thicker ones
• 200 g Cheddar cheese, in one piece
• 250 g minced beef
• 250 ml barbecue sauce

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 day 1 hour; Total time approx. 2 days 1 hour 30 minutes

You will need kitchen string for tying, a sous vide cooker, and a vacuum sealer including shrink-wrap. Butterfly the pork loin into a large, flat slice of meat (going into detail here would take a bit longer than the scope of this article. There are numerous videos online that describe it very well. It’s really not rocket science). If necessary, pound the meat again with a meat tenderizer or a pot, like you would with schnitzels. In the meantime, cut the onions into strips or rings and place them in a bowl. Add two tablespoons of the spice mix and knead thoroughly until the onions lose some of their stiff structure. Spread the remaining rub over the surface of the meat. Spread all of the cream cheese over the surface of the meat and smooth it down. Remove approximately 18 strips of bacon from the packaging and arrange them next to each other on the cream cheese. Spread the seasoned onions over the entire surface. Cut the cheese block into long, approximately 2.5-3 cm wide strips. Place these on one of the two longer sides along the edge of the meat surface. Starting with the cheddar cheese, roll the meat surface up tightly into a sausage shape, applying a little pressure. Tie the roast in about 4 places with kitchen string to prevent it from falling apart. Place the roast in the vacuum-sealed bag and vacuum seal. Cook sous vide at 60°C for about 24 hours. The next day, make a bacon net out of the remaining bacon (my tip from the internet video applies here too). Roll the roast up in it. Seal the ends with the ground beef seasoned with rub to prevent the melted cheese from running out. Brush with barbecue sauce. Roast in an oven preheated to 150°C (top/bottom heat) on the middle rack. We recommend placing a baking tray under the rack to catch any dripping sauce and fat. Glaze the roast again after about 30 minutes. After another 30 minutes, the sauce will have dried to a nice shine, and the roast will be ready. The final step can also be done using indirect heat on a charcoal or gas grill. I did this myself, and smoked the roast while it was cooking. However, the oven-baked version is almost as delicious.