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Filetto baciato, Capocollo, Panchetta and Costolette...

Discussion in 'Drying/Dehydrating' started by dernektambura, Mar 8, 2019.

  1. I've short pants and palm printed short sleeves shirt... By my account I could(probably) run out, do my seizure dance and freeze before I fart a flake.... lol...
     
  2. 20190318_155424.jpg Costolettes are still pelicle moist to touch which means that after five days of cold smoke, smoke penetration and sirface dryness is just about right....another couple of days and costolettes will be ready for air dry untill meat sticks to the bone.. about 45% meat weight moisture loss....similar to South African "Biltong" dry meat.... perfect for summer red beans clay pot cookery....
     
    Last edited: Mar 18, 2019