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Costellos and tenderloins ready for smoke...

dernektambura

Smoking Fanatic
594
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Joined Oct 12, 2017
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....
 
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dernektambura

Smoking Fanatic
594
260
Joined Oct 12, 2017
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.....
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dernektambura

Smoking Fanatic
594
260
Joined Oct 12, 2017
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....
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20191110_071500.jpg
 

atomicsmoke

Master of the Pit
OTBS Member
4,202
1,075
Joined Apr 3, 2014
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.
 

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