First Attempt to cure whole muscle

[SamuelG]

classicrockgriller,

For me it has been great.  I had been wanting to do this since I moved back from Spain but did not know how to get started.  It all changed when I found this great forum filled with great people willing to help and share their experience / knowledge.  This led to the DBS, the books and the long nights having neighbors knock on my door to ask what the wonderful smell is! 


Last night I shared some of my tenderloin and boy did they enjoy it.. I gave the legal disclaimer first so they were well warned that was my first...


Thanks. 
SamuelG

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[SamuelG]

#1 21.6% loss with very little to no mold.

#2 21.2% with lots of white powder like mold.  The smell is amazing I imagine b/c of he mold.  Also, this mold seems to speed up the drying a lot.  Before the mold appeared, there was a big difference in % lost but not anymore.



They are both still not as hard as the Cecina that I use to eat so I will continue to monitor the % lost.

Tenderloins are doing great and I will try them again soon.

SamuelG

[SamuelG]

Cure#2



SamuelG

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[SamuelG]

Pork Tenderloin update:

With a loss of 35% they are just right.  It has taken about a month to get this end product and I am very impressed with the results.  Honestly  I did not think they would turn out so well.  Today I compared it to store bought ( Spanish Lomo Embuchado $29.99/lb ) and IMHO the home made was much much better.  Of course, I'm probably biased :P

The Beef is still drying at 23.7% loss.  Hope it is half as good.

Lessons Learned:

Should have been in a casing, helping the drying be more uniform. 
The loins should be more uniform in size to help with uniform drying.
They cured for 11 days, next time I'll leave 2 more days with the same recipe.

Most importantly,  I MADE WAY TO LITTLE!!!

A big thanks to everyone who has helped me through this process so far, it is really appreciated.  If anyone has any questions I'll try to help.

Thanks,

SamuelG

[SamuelG]

I hope I'm not overdoing it with the pics.  ;-)




SamuelG

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[BuyLowSellHigh]

My knees are trembling ... THAT  LOOKS  SO  GOOD!

I am jealous.  Must get a curing cabinet!

[Tenpoint5]

Sam don't worry about posting pictures especially when they look like that!! That looks AWESOME!!!

[squirtthecat]

Wow, that look fantastic!   Post away, buddy!

[NePaSmoKer]

That looks fantastic.

I have everything to get my dry cure/fermenting done, i just gotta get off my a$$ and put it all together  :o

[jiggerjams]

Mmmm meat candy. Very nice.

[FLBentRider]

If that tastes half as good as it looks - wow.

[SamuelG]

Update:  Pork tenderloins are all gone. Delicious!

Dried beef is almost done.  Both are firm, but a little soft in the middle.  The smell is just amazing!

32% loss

34% loss


SamuelG

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[Habanero Smoker]

Looks great. Let us know how it taste, and about the texture.

[SamuelG]

Just cut into one of the bresaola/cecina at 39% loss.  This one was not smoked. 

The texture silky smooth and moist.





For me, I like for it to have a dried out  more to almost a leather like texture.

Apart from that, it is delicious on it's own or on any type of bread or cracker with some manchego cheese.  Don't forget a good cab.

I will continue to dry the other two pieces.

SamuelG

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[SamuelG]

Just cut into the last bresaola/cecina which had been smoked at 41% loss.  It turned out very close to what I used to have in Spain.  The texture is much tougher then the first, but with richer taste.   It must be sliced paper thin.  I like it better like this, but the silky smooth texture of the first one might be the way to go.  I think it was Habs that suggested between  30-35%.  My next batch I'll do half at 35% and the other half at 40%.






Things I would change:
- more smoke, probably double
- more salt
- a casing of some sort to even out the drying process

If any one can help me out with casing suggestions for my next batch I would appreciate it.  I tried sone collagen ones on the pork butt that I'm drying, but they have separated completely.

What is the best way to store this cured and dried meat.  I use to buy it sliced and vacuum packed, but after all I have read here I'm not to sure.  Ideally, it would be nice to store it sliced.

Thanks. 
SamuelG

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