Larding

Ingredients

• lean meat
• bacon strips (2-3 inches long, ¼ to ½ inch square)
• larding needle

Directions

1. Get a larding needle, which is a steel piece 6 to 9 inches long with a pointed end and four slits at the other end.

2. Cut bacon into strips 2 to 3 inches long and ¼ to ½ inch square.

3. Insert each bacon strip into the needle, leaving half an inch out.

4. Insert the needle into the meat, placing eight pieces of bacon for each pound of meat.