Salame filetto di manzo

[Bill]

Lloyd, thanks, let me know when you get your water oven. You already have a good mind for food, Sous Vide is just a different method and different thinking. In some cases a Brisket will cook for three days. I feel the Sous Vide method lets me cook the food in a gentler way. Take Duck Confit, when you do it Sous Vide it only takes a tablespoon of fat. With Sous Vide you don’t need to spice as much, and so on……….Like I said, we will talk………………take care………………..Bill

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

I will be writing about this newest creation on my blog tomorrow. Let me just say this. Simply amazing!!!! Better than anything I have ever made. It tastes somewhere between a genoa salami and an Italian sausage. A complete success. I wonder I’d I can make this using an eye of round next time. The center cut tenderloin was expensive but worth it. Maybe I will try a NEW YORK LOIN NEXT time. Check my blog in the next day or so for compete pictures and review.

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

[Ron Pratt]

WOWSER! Lloyd! That looks beautiful and so tasty! Good job! Thanks for the inspiration! Ron

[LLOYD A CUPICCIA]

Over the top RON!!!! The best I have ever made. This is an original Recipe that was inspired by a dream I had about sausage. You will find nothing similar on the net. :woohoo:

[Bill]

Lloyd, you could not have asked for better results, it looks wonderful. What was your yield at the end ??? Have you ever looked into using a Mock Tender, it’s a cut from the Chuck ???………Bill

[Jim]

That tenderloin bresaola had to melt in your mouth. Whats next on the docket Lloyd? Have you tried Sucuk yet? We did and it was the best tasting sausage project to date. Recipe in Stanley Marianski’s book looked like a mountain of spices, especially cumin, but at the end it was delicious.

[LLOYD A CUPICCIA]

It yielded 686 grams or roughly 1,50 lbs. If you minus the end pieces a lot less. I have never tried mock tender before. But now it’s on the list. Thanks

[Jan Ooms]

Lloyd, A wonderful result. Thank you for posting the photo’s.

Bill,
What is a “Mock Tender” exactly. Where is it situated on the Chuck?????? I have to talk to a butcher friend of mine and see what he can do for me.
Pheww!!!!
I am still flabbergasted about Lloyd’s tenderloin. It’s on my TO DO list with the Mock Tender!!!!!!!!!!!!!
Cheers,
jan.

[LLOYD A CUPICCIA]

Jim , yes it melted in my mouth. Absolutely amazing. I am working a lot these past few weeks not a lot of time. Soujouk is on my list and Basterma too. I ordered both of these products from a CA company called Little Armenia to know what they taste like. They were marvelous. My list is huge.

Thanks again Lloyd.

[Bill]

quote crustyo44″ post=4923:

Lloyd, A wonderful result. Thank you for posting the photo’s.

Bill,
What is a “Mock Tender” exactly. Where is it situated on the Chuck?????? I have to talk to a butcher friend of mine and see what he can do for me.
Pheww!!!!
I am still flabbergasted about Lloyd’s tenderloin. It’s on my TO DO list with the Mock Tender!!!!!!!!!!!!!
Cheers,
jan.

The Mock Tender or Petite Tender is a cut from the Chuck, this could be a nice cut for this…….

[Thea]

Speaking of mock tender… we’ve really enjoyed using this less expensive, though tender mini-fillet mignon for the crusted tenderloin recipes as well! They make really tasty seasoned medallions.

BagLady
aka Thea

[Author]

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