Bacon wrapped Filet!!

Post by **Butterbean** » Tue Apr 10, 2018 03:19

That looks terrific.

MatterOne · Post by **MatterOne** » Fri Apr 13, 2018 14:52

It's.... It's beautiful...

*sheds tear*

cajuneric · Post 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...

Post by **Butterbean** » Sun Apr 15, 2018 00:37

That is outstanding! I admire your creativity and my hats off to you!

Post 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.

cajuneric · Post 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.

cajuneric · Post 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

Post by **Bob K** » Thu Apr 19, 2018 17:28

Tightening up the saran wrap roll...learned a new technique!! Nice Video.