Salame filetto di manzo

[Jim]

Just to provide a preview of what the results of the Soujuk project looked like:

[LLOYD A CUPICCIA]

They look amazing. Great Job. This is on my list to do. I ordered some Soujouk from a store in CA called little Armenia just for a comparison in looks and taste. thanks for sharing!!!!

[Jim]

Hi Lloyd,

We found this recipe for Bresaola that uses beef tenderloin. Of course not the same as Salame filetto di manzo but curious using beef tenderloin:
https://www.starchefs.com/features/trends/art_and_economics_of_charcuterie/adam_stevenson/html/recipe_bresaola_adam_stevenson.shtml

[LLOYD A CUPICCIA]

Interesting recipe. Similar to my Bresaola except they keep spice on. Somewhat similar to basterma in that they keep spice mixture on whole muscle than slice it. I have eaten it and it’s quite good.

[LLOYD A CUPICCIA]

An epiphany has entered my culinary curiosity. Although I loved the results of the Salame filetto di manzo ( Tenderloin Salami) why not use the whole Rib-eye for greater yield? It will be called Salame Costata di Manzo!!!! Will post back in a few weeks with the genesis of the project. Lloyd :woohoo:

[Jim]

Interesting idea Lloyd,
I was always told that dry cured uncooked beef fat doesn’t have great sensory qualities, so that is why they always recommend to start dry curing with lean beef. However having tasted some of the fat from the bresaola it tastes pretty good. A ribeye will certainly have plenty of marbled fat in it.

[LLOYD A CUPICCIA]

You know Jim , I completely agree with you. And like you I have had positive experiences tasting fat that has been dry cured. I have also been researching cured meat blogs for quite some time and I happened to run across this a while back and it intrigued me.

Read this http://curedmeats.blogspot.com/2012/08/ribeye-roast-bresaola.html This blogger Jason is amazing and I have learned so much from reading his blog. He successfully dry cured a whole rib eye and turned it into a BRESAOLA.

I will give it a shot.

Thanks LLOYD

[LLOYD A CUPICCIA]

I decided to go with the NEW YORK LOIN. theoretically it should yield about 10 lbs.

[Jan Ooms]

Just a follow up on the use of beef fat.
I make a lot of smoked csabai sausage, 100 % forequarter pork.
A friend of mine asked me to make it with all beef, pork was a big no no.
I used cryovac rump steak with a layer of nice hard white fat, used it all.
Stuffed it all in 32 mm collagen casings, dried and smoked them.
Contrary to popular belief, the csabai tasted great.
So beef fat is on the menu for certain sausages.
My 2 cents worth.
Cheers,
Jan.

[LLOYD A CUPICCIA]

Jan, love your 2 cents. I am Jewish and I don’t eat pork either. Thanks for your post. I have never eaten Hungarian sausage before. I need to get that on my list too. In the blog I linked above in the comment section it discusses the use of beef fat and pork fat. Very interesting.

Again thanks for the post. LLOYD.

[Jan Ooms]

Hi Loyd,
My email address is: janooms@bigpond.com
Email me a message and I will forward you the recipe. I could even put on this forum but it has nothing to do actually with UMAi procedures.
This sausage can be eaten fresh, smoked and dried. Depending on your tastes.
Cheers,
Jan.

[Jim]

Here is a link for inspiration:

[LLOYD A CUPICCIA]

I will JAN :silly:

[LLOYD A CUPICCIA]

I PURCHASED A SOUS VIDE.

[Thea]

“One small step for man; A giant leap for FOOD-kind!”

Lloyd, Do share your exploits, please!

BagLady
aka Thea

[Author]

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