Costellos and tenderloins ready for smoke...

[dernektambura]

I'll use RPG if available if I smell skunk in my backyard....lol....to manny times had to wash my dog after being hit by skunk and it is PITA....

 

[dernektambura]

never mind costellos... they ate easy to make.... tenderloins are different storytelling.... beside good taste tenderloins have to have that special cherry red color to highlight themselves on charcuterie board.... and, this pic, down below shows it is only half way smoked.... next 3 smoke sessions goes on cherry wood... but what does it give deep red colour? It is Hungarian deep smoked paprika dust you need to sprinkle and coat tenderloins....
BTW.... did you ever try to deep smoke Hungarian pepper, crush it down to powder?.... it is God given spice.....

 

[angryengineer]

Those ribs look amazing, please help us understand the technique.

 

[dernektambura]

Decided to stop cold smoking after day four... nice dark red colour..... back to cold cellar to dry and age till ribs bones clearly visible under the meat.... 2 - 3 weeks will do.... red colour will gradually turn in to deep dark red colour as costellos and tenderloins dry and age...
same for tenderloins...drying and aging until "firm" soften....

 

[dernektambura]

Those ribs look amazing, please help us understand the technique.

Thanks.... ask me a question and I will answer the best I can...

 

[atomicsmoke]

Awesome display of meats, wine and gear. No wonder you need firearms to protect them. :-)
Do you have a humidifier in the cold room or only measuring RH?
Prosciutto willbe hanging for a while but the ribs and tenders will be ready soon. Looking forward to pics when dried.