First attempt- did two tenderloins & two picanhas. While one of each are getting an hour of cold smoke, I couldn’t help myself & cut into em. NGL, the mold had me shook but after I removed the casings there was not a trace of mold underneath. Good color and texture, even my wife who was skeptical of the whole operation is a fan.
I initially planned to do just the lonzinos as my first run, but happened upon a pair of Picanhas that really spoke to me. Took off the caps & silver skin & used the 2 Guys & a Cooler recipe. The more marbled pieces of the picanha are top notch, makes me want to try curing something like a strip or even flank steak.
I’ve got a capricola hanging now, but looking mighty lonely in the curing chamber. I’m thinking it needs a friend- any ideas for what I should do next? Ya boy is bout to be eating like Tony Soprano
by DaDawgIsHere