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UPDATE... FILETTO BACIATTO....

Discussion in 'Drying/Dehydrating' started by dernektambura, Mar 13, 2019.

  1. This is soooooo good... getting there.... 20190415_151038.jpg
     
  2. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Looks really good man that turned dark all the way thru it
     
  3. it's not quite done yet... I woul say another 3-4 weeks aging will bring right taste, colour and texture....
     
  4. indaswamp

    indaswamp Master of the Pit OTBS Member

  5. that article is good starting point.. . trust me when I say that fermented, very low temp smoking and dry/aging is way more friendlier than smoking at high temps and trying to store product after that... there is no complicated stuff as internal temp for example. . it's pretty straightforward.... use cure #2 and age it and smoke it to your taste..
     
    daveomak likes this.