The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Salame filetto di manzo
January 28, 2014 at 1:50 am #7730
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………………..BillFebruary 9, 2014 at 8:52 am #7783February 9, 2014 at 8:53 am #7784February 9, 2014 at 8:53 am #7785February 9, 2014 at 8:54 am #7786February 9, 2014 at 9:00 am #7787
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.February 9, 2014 at 9:05 am #7788Ron PrattMember
WOWSER! Lloyd! That looks beautiful and so tasty! Good job! Thanks for the inspiration! RonFebruary 9, 2014 at 9:12 am #7789
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:February 9, 2014 at 7:28 pm #7791
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 ???………BillFebruary 10, 2014 at 12:34 am #7793JimMember
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.February 10, 2014 at 1:01 am #7794
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. ThanksFebruary 10, 2014 at 1:03 am #7795Jan OomsMember
Lloyd, A wonderful result. Thank you for posting the photo’s.
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.
I am still flabbergasted about Lloyd’s tenderloin. It’s on my TO DO list with the Mock Tender!!!!!!!!!!!!!
jan.February 10, 2014 at 1:06 am #7796
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.February 10, 2014 at 2:07 am #7797February 10, 2014 at 2:29 am #7798TheaKeymaster
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.
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