My first time trying to make some cured smoked veal tenderloin. I cured it with cure #2 salt for 10days and cold smoked it twice and placed in the fridge in the Umai ageing bags vaccumed. It has lost 35% weight but I am not sure of it is done?
by ZP_NS
6 Comments
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Looks so good
Is it over 30 days? If so, that looks delicious. If it’s less than 30 days, wait until after. If the center isn’t mushy, just vac seal it up until 30 days has gone by. You’ve got a little bit of case hardening that with EQ during the seal (I seal up everything for a few weeks in the fridge before I cut it open, just to let it equalize a bit.
But overall, that looks delicious.
That looks awesome
Try some. 35% is a sweet spot imo
I might vacuum seal it again in a non porous bag and let it equalize for a bit? My lean cuts definitely feel squishy on the inside at first but after equalizing for a month or more it becomes a more pleasant homogenous texture.