That's money!
Looks great. Never tried it on pork - Guess I better expand my uses
I have a bone in thawing in the fridge and plan on smoking it tomorrow, think I'll separate and smoke the butt as planned then give these medallions a go early next week.
Thanks for posting your cook Sako :thumb:
Wow, those look good... Don't need any sides...
Couple of those pics do kind of look like a nice beef sirloin. Makes me wonder how they'd do if you cut them thicker, then reverse Sear.
Don't EVER tell the non-brethren world about this. Supermarkets will find a way to market this cut and charge $8 a lb. for it! :-D
Wait wait wait... What on earth is the money muscle?!?!
I'd like to see how that "money muscle" is removed. Heck...I don't even know what it is.
I think a sammich of that would be fantastic - but instead of bread use other pieces of MM, of course. :hungry:
Looks fantastic and is inspiring, Sako - thanks for posting!
I'd like to see how that "money muscle" is removed. Heck...I don't even know what it is.
There is a butt in my frige waiting for the smoke this weekend, I'm gonna try to find that sucker and separate it:-D
Wow, thanks for posting this, Sako - we will be trying this very soon!
On another note, I see your "ladyfriend" has now officially graduated to "GF"!
:boink:
:mrgreen:
Holy crap that capicolla and ham money muscle looks fantastic.
I need to try curing it to add to a charcuterie board!
Thanks Richard! Give it a try for sure. So much can be done with it flavor wise.
Yes, she advanced to the next level. Getting used to the domestication again. :becky: So far so good.
She's a lucky gal! :thumb: