Pork Ham Roll in Bacon for Sous Vide
Pork ham gives a denser meat texture, while bacon helps the roll stay juicy and aromatic even when sliced thin. Long gentle sous vide cooking makes the cross-section look neat and the flavor more ham-like and unified. It is a practical keto meat roll for slicing, cold serving, and quick reheating.
Pat dry the pork ham cut (280 g), sprinkle it with nitrite salt (4.2 g), and refrigerate it for at least a day for an even cure. Then slice the meat so you have broader sheets and narrower strips that can create pattern inside the roll.
Spread out the collagen sheet (4 g), lay the bacon strips (60 g) on it, and place the pork sheets and inner strips on top, alternating leaner and slightly fattier parts. Dust with gelatin (0.3 g), roll everything up tightly, secure the shape well, and refrigerate the roll for at least 2 days so it firms up.
Vacuum-seal the roll and cook it sous vide at 60 °C for 6 hours. Chill the bag quickly and leave the roll in the refrigerator for at least 2 more days so the slice matures and stabilizes.
Serve the roll as thin cold slices or thicker rounds after a gentle reheat. The bacon and nitrite cure give it a more structured ham-like flavor without needing sweet glazes.
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