Along with making some salceson and bacon this weekend, I also gave a shot in trying to make baleron. It certianly didn't turn out as "pretty" as some of the pictures I see here but the flavour was quite tasty. I cured it for 14 days with pepper and bay leaves. Wrapped it in the beef middle, smoked for 3 hrs and poached to temp. Some of the Polish "critics" say it doesn't taste like baleron but rather like szynka (ham). Concidering I've never tasted a baleron before, I can't comment on the taste accuracy of it, however, quite juicy and flavorful. Comments are greatly appreciated, especially on how to get that nice "football" shape.
