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Butterbean
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- Posts: 1955
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- Location: South Georgia
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by Butterbean » Tue Apr 10, 2018 03:19
That looks terrific.
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MatterOne
- User
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- Joined: Tue Aug 30, 2016 03:02
- Location: SE Wisconsin
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by MatterOne » Fri Apr 13, 2018 14:52
It's.... It's beautiful...
*sheds tear*
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cajuneric
- Frequent User
- Posts: 139
- Joined: Sun Feb 11, 2018 20:12
- Location: Panama
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by cajuneric » Sun Apr 15, 2018 00:30
Looks like today we get to enjoy the fruit of our labor.. I want to share this experiment with you as it will now be a staple on our charcuterie plate. Talk about beautiful and flavor is out of control. The filet in tender with hints of thyme and rosemary while the bacon (pancetta) has a soft smoky flavor with a hint of juniper, bay, and garlic. The outside was gently rubbed with pepper before drying. This is the final result. I'll post a video of what we did as soon as I can get all the files together...
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Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
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by Butterbean » Sun Apr 15, 2018 00:37
That is outstanding! I admire your creativity and my hats off to you!
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Bob K
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- Location: Northwest Ct
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by Bob K » Sun Apr 15, 2018 13:22
That does look awesome. I would bet that if that was aged 6 months instead of 6 weeks there would be a remarkable difference in the depth/ complexity of the flavor.
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cajuneric
- Frequent User
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- Location: Panama
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by cajuneric » Sun Apr 15, 2018 14:50
Now your talking. I've got 4 more in the chamber. I'll let em keep going.
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cajuneric
- Frequent User
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- Joined: Sun Feb 11, 2018 20:12
- Location: Panama
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by cajuneric » Thu Apr 19, 2018 16:58
So as I am a bit under the weather yesterday and today I though that I would finish editing my video and post it on youtube.
If you want to check out the steps on how I made this salumi then click here..
https://www.youtube.com/watch?v=hWa1SL1gJt0&t=121s
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Bob K
- Moderator
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- Joined: Sun Jun 02, 2013 15:16
- Location: Northwest Ct
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by Bob K » Thu Apr 19, 2018 17:28
Tightening up the saran wrap roll...learned a new technique!! Nice Video.