The Texas BBQ Forum

Well I checked on the brisket and pork yesterday. The Umai bags broke their seal on 4 of them so I had to reseal them. I decided to lay them down after resealing then rather than let them hang. Interesting enough the weight difference between sealed and unsealed was pretty substantial. Sealed one are about 20% reduction in weight where the unsealed ones are about 10% right now. I didn’t receive the coppo or the Bresaola. 3 more weeks I think.

Half of them have hit the 40% reduction weight so I’ll start with this one pepperoni rub and smoked with red wine added to the curing process for additional color. Taste is very good. Buttery smooth and pull apart tender.

Thanks Parts. I don’t know if I got lucky or there’s some semblance of talent in this but honestly I don’t care. It taste great. I’m looking forward to trying the others.

Copasspupil wrote:Thanks Parts. I don’t know if I got lucky or there’s some semblance of talent in this but honestly I don’t care. It taste great. I’m looking forward to trying the others.

My Friend, call it what "they" may - YOU have got THE "KNACK" and that's all it takes.
I know one thing and that's the "fact" that I'd sit and devour those creations like a snack stick, if it was within my grasp

Thanks. Appreciate your comments. I love learning about stuff. This just extends my knowledge of what my grandfathers did to preserve meat. Not knowing them personally, it has somehow made me feel like they were by my side while making it. Fun hobby none the less.

Next up spicy lonzino. Rub consisted of dried jalapeño, spicy Hungarian paprika, habenaro powder and black and white pepper. Not overly spicy and the heat does linger.

That's purty

I think the wine added in the curing process really penetrated well.

Dangit man, that looks good!

My Bresaola is finished. I really like the taste. No it not traditional and thought I could get away with a slightly different cut of pork since it would have been hard to find neck meat near me. I used a center cut pork shoulder.

If you can get large enough pork butts, the money muscle is a good candidate for braseola.

I bet. This was a center cut pork shoulder I spoke to you about.

Copasspupil wrote:I bet. This was a center cut pork shoulder I spoke to you about.

It turned out beautifully!