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Belflapaly on
This is a recipe I pieced together myself from a few sources and refined a bit for the 2nd batch. South american themed spices; Pasilla chilli, chilli de arbol, cascabel chilli, tarragon, lulo, citrus rind, and a few other things. With an argentinian Malbec for the wet brine. The cut is a wagyu marble score 9+ eye of round from Black Opal.
Up next I’m planning to start a batch of Capocollo.
Future-Try-1908 on
Well done, beautiful marbling in this cut.
What percent of salt was used? How long did you age?
4 Comments
Hi /u/Belflapaly if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
This is a recipe I pieced together myself from a few sources and refined a bit for the 2nd batch. South american themed spices; Pasilla chilli, chilli de arbol, cascabel chilli, tarragon, lulo, citrus rind, and a few other things. With an argentinian Malbec for the wet brine. The cut is a wagyu marble score 9+ eye of round from Black Opal.
Up next I’m planning to start a batch of Capocollo.
Well done, beautiful marbling in this cut.
What percent of salt was used? How long did you age?
Post your curing chamber specs please.