Salame filetto di manzo

[LLOYD A CUPICCIA]

A new Recipe I dreamed up using Beef Tenderloin.

Recipe below….
http://kosherdosher.blogspot.com/2014/01/salame-filetto-di-manzo.html

Tied on the outside of bag. Netting for looks and to keep it tight while it drys.

[Jim]

Your ingenuity is impressive. This may be one of the finest meat experiences possible, or one may say it better be 🙂
I am very curious if you will find the texture to be very different from the eye of round Bresaola.

[LLOYD A CUPICCIA]

I hope so too. Will keep you apprised. 😛

[Bill]

Your Salame filetto di manzo looks like it should be hanging in a cave, it looks great. You will get better and better peeling the tenderloin. I’m doing one Sous Vide in a few weeks. I’m looking forward to seeing the end result, I hope it all works out for you. I looked at your blog, I like your choice in deli’s. I had a great Pastrami Reuben w/mustard on rye at Katz’s in June. I think it may be the best pastrami in the world………….take care…………..Bill

[LLOYD A CUPICCIA]

Bill, thank you for the nice and encouraging words. I love Katz deli. My Bubbe (Grandmother) lived across the street from Katz. I spent a lot of time there. I LOVE SOUS VIDE……. Buying a machine in a few months.

Take care LLOYD

[Jim]

We just talked to a processor at a trade show who told us that they also use tenderloin for their Bresaola. Live and learn…..

[LLOYD A CUPICCIA]

That’s certainly one expensive Bresaola. If mine turns out OK I might start experimenting with several ideas I have. :woohoo:

[Jan Ooms]

Tenderloin cost an arm and leg here but then “what the heck”
Make it only for special occasions, life is short enough.
I bet it will turn out rather wonderful.
Keep us informed though!!!!!!!!!
Good Luck,
Jan.

[LLOYD A CUPICCIA]

I will keep you posted with pictures of course.

[Bill]

Still waiting for the Salame filetto di manzo. Have you ever see a Mock Tender, it’s a cut from the Chuck ??? Anyway, the Sous Vide is a process that really takes some thinking at first. I just made a Meatloaf Sous Vide, I cooked it for 3 hrs at140 degrees. Let me know if you have any questions when you get your qater oven………………take care……………Bill

[LLOYD A CUPICCIA]

Hey Bill, The salame has another two weeks or so to lose the desired weight I am looking for.

A sous vide meat loaf? Wow!!!! I have done a little reading on Sous vide and that has to be a unique. Did you finish it it the oven to caramelize the outside?

[Bill]

quote NYKIDIES” post=4836:

Hey Bill, The salame has another two weeks or so to lose the desired weight I am looking for.

A sous vide meat loaf? Wow!!!! I have done a little reading on Sous vide and that has to be a unique. Did you finish it it the oven to caramelize the outside?

Yes I did caramelize the meatloaf after putting ketchup over the top. Sous Vide is a process that is a lot different than you have worked with in the past. We can talk about it when you get the oven. I did a Turkey breast a few days ago, I cooked it 150 degrees for four hrs. I browned it in butter for a few minutes after it came out of the air tight bag.

[LLOYD A CUPICCIA]

The breast looks amazing. I am still pondering your meatloaf though. This cracks me up. I am considering purchasing the PolyScience SVC-AC1B Sous Vide Chef Series(120v). Which one do you have? thanks Lloyd

[Bill]

Hey Lloyd, I have the Sous Vide Supreme Demi, I bought it just before Christmas. It was a special price came with a free sealer. This is the second time I tried the meatloaf, the family loved it. I pasture raise my own Angus steers, pigs and chickens. I like not having growth hormones in my meat. I also did a Brisket, sirloin tip roast, and steaks. I will be doing a top round tomorrow for hot Roast beef sandwiches for the Super Bowl………..Go Hawks……………take care…………Bill

This is the first meatloaf I made, it was browned for a few minutes under the broiler.

Nice and moist, good flavor.

[LLOYD A CUPICCIA]

a thing of beauty!!!!! wow, raising your own cattle you are the MAN. I looking forward to SOUS VIDE. now on to convincing the wife.

[Author]

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