The Texas BBQ Forum

Meet the finished product. Roasted fennel and thyme in the front and Calabrian chili pepper in the rear. I have to vacuum seal them and throw in the refrigerator for 4 months.

Me no savvy

I'm not quite sure what is going on here myself? Isn't fennel what they put in italian sausage?

GRailsback wrote:I'm not quite sure what is going on here myself? Isn't fennel what they put in italian sausage?

Roasted fennel and thyme is called filletto. Common Italian pork tenderloin. I started with it around 11/16. It was cured using the EQ method like one does for bacon (cure#1) but using a different cure number (this was done with cure#2 for longer cures and edible without cooking it). Much like lunch meat. Fennel is used is sausage correct but different locals with add or subtract it for dry aged meats.

All cold cured? Not smoked? Or did I miss a step?

Look forward to the results. I like better the idea of curing cuts (simply for me) vs grinding up sausage makings given my time constraints these days.

Boots wrote:All cold cured? Not smoked? Or did I miss a step?

Look forward to the results. I like better the idea of curing cuts (simply for me) vs grinding up sausage makings given my time constraints these days.

Cold cured. My last pancetta I decided to smoke it as well as dry age it.

You’re much more advanced than most of us Rednecks

Rambo wrote:You’re much more advanced than most of us Rednecks

Rambo
I don't know about that. Many here are creative and skilled on the grill. I just found a niche with curing meat. Humbled by your comments.

This is exciting. Not if I have the patience to wait four months.

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I'll see these two bags in 2 months I hope. I made a Spanish chorizo flavored lonzino and an Italian Soffritto flavored one. The plan is to add fruit dust to Soffritto one. There's two tenderloins in each bag. Due to that it may take longer to drop weight.

I'll be starting a Croatian cured pork loin that takes about two months but the end result is a buttery soft prosciutto-like aged pork. It's called pecenica.

Anxious to see your Results

Added second layer flavor for my coppo and capicola and sealed for the deep sleep until July. The outside was dry for sure but the center was soft prior to vacuum sealing it.

WOW

The left one is an Italian savory flavor profile that was hit with red wine 2x. The other is a spicy southern Italian profile which brandy was added to it. I'll slice them all up in July and see what they yield.

Looking forward to it - - - - when it comes to this kind of grub, your patience and creativity is the only thing that tops your success