Filetto baciato

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EAnna
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Filetto baciato

Post by EAnna » Sat Jul 17, 2021 21:40

Filetto baciato

I thought about this product for a long time.
I finally did it.
I started in February 2021 and have now reached the final.
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Best regards
EAnna
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StefanS
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Re: Filetto baciato

Post by StefanS » Sat Jul 17, 2021 23:54

WOW... I'm impressed. Masterpiece in whole meaning of that word. Perfectly made process of maturing, expertly made initial mince and preparing fillet to adhere together. Also - it is not surprise that you capable to make that advance piece of matured meat because you are one of Polish Masters in that field.
BTW - nice bottles of Kasztelanskie and very sharp japan knife :D :lol:
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Bob K
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Re: Filetto baciato

Post by Bob K » Mon Jul 19, 2021 11:39

Very nice EAnna! Were the tenderloins cured with spices or left plain?
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redzed
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Re: Filetto baciato

Post by redzed » Tue Jul 20, 2021 16:31

Beautiful work EAnna! Looks like your efforts aligned into perfect fruition. I tried making one seven or eight years ago and for some reason the fermentation failed and the farce never took on colour or firmed up. Now looking at yours I am inspired to have another go at making this specialty. As soon as I set up my new curing chamber I will make one. Thanks for posting this.

https://www.facebook.com/watch/?v=431069674841669
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EAnna
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Re: Filetto baciato

Post by EAnna » Tue Jul 20, 2021 20:00

Bob K wrote:
Mon Jul 19, 2021 11:39
Were the tenderloins cured with spices or left plain?
I used spices for tenderloins.
Ingredient:
1. polish peklosól - 38g/kg (salt+ cure)
2. sugar,cane - 15g/kg
3. pepper, black ground - 2,8g/kg
4. coriander, ground - 1,7g/kg
5. garlic dry powder - 1,7g/kg
6. mace - 1.1g/kg
7. allspice - 0,5g/kg
8. juniper berries - 0,5g/kg
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EAnna
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EAnna
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Re: Filetto baciato

Post by EAnna » Tue Jul 20, 2021 22:23

redzed wrote:
Tue Jul 20, 2021 16:31
Now looking at yours I am inspired to have another go at making this specialty.
He, he...I started making matured meats inspired by your and Stefan's products.
You were my masters!
I admit, this product was an experiment for me and quite a challenge.
I used a butcher's cutter for grinding the stuffing, and then I vented the stuffing in a chamber packing machine.
Stefan supported me all the time with his advice (and supported me in spirit) :D
Best regards
EAnna
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Re: Filetto baciato

Post by jym571 » Mon Jan 24, 2022 16:37

very good job I congratulate you for your filetto baciato there is some special step so that the filet does not separate from the meat greetings thank you
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EAnna
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Re: Filetto baciato

Post by EAnna » Sat Feb 05, 2022 21:03

jym571 wrote:
Mon Jan 24, 2022 16:37
there is some special step so that the filet does not separate from the meat
This is my nearly one year old salumi.
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The colours and the humidity have now levelled out. The combination of both parts: salami + solid muscle exceeded my expectations.
In fact, the salami had thoroughly fused with the tenderloin. If you try to separate it, it tears evenly and the part where the comminuted meat joins the solid muscle stays fully intact. I'd like to confirm that a I didn't use any type of meat enzyme glue, but it did take some work to achieve such a strong bond:
1. The filet was thoroughly trimmed of membranes, silver skin and fat;
2. The surface was scraped with a vegetable grater to increase roughness;
3. The freshly made filetto baciato (cased in a beef bung) was additionally vacuum sealed for a few days to help with the adhesion.
4. Following the the ripening phase, the salumi was vac packed and stored in the fridge. This last step equalized the moisture, improved the flavour and strengthened the bond between the two parts.
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EAnna
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Re: Filetto baciato

Post by jym571 » Wed Feb 16, 2022 20:17

so you used transglutaminase to stick the salami to the muscle this is correct regards EAnna
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EAnna
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Re: Filetto baciato

Post by EAnna » Fri Feb 18, 2022 18:33

jym571 wrote:
Wed Feb 16, 2022 20:17
so you used transglutaminase to stick the salami to the muscle this is correct
I didn't use transglutaminase.
The sticking effect was only achieved by the above four steps.
This is traditional and it is effective but not easy.
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EAnna
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Butterbean
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Re: Filetto baciato

Post by Butterbean » Sat Feb 19, 2022 14:57

Beautiful!
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redzed
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Re: Filetto baciato

Post by redzed » Tue Mar 08, 2022 16:49

jym571 wrote:
Wed Feb 16, 2022 20:17
so you used transglutaminase to stick the salami to the muscle this is correct regards EAnna
Eanna sent me an edited description of the process in making the filetto baciatio and clarifies that she did not use any transglutaminases. Please refer once again to her post from Feb. 5, 2022.
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EAnna
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Re: Filetto baciato

Post by EAnna » Mon Mar 21, 2022 12:41

For interested:
PH value after more than a year
IMG_20220318_131146_resized_20220321_071112899A.jpg
The taste, aroma and texture are flawless
Best regards
EAnna
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