FILET MIGNON (Pork Tenderloin) with Chilies, Pepper & Paprika

Today we're making a FILET MIGNON with Kerala Black Pepper, Bresse Chili from the garden & Paprika.
Smoked and dried at home!
Very easy to make, it's also one of the quickest charcuteries to make! A must for your charcuterie platters, aperitifs and/or Raclette evenings!
To make it, we need :
1 Filet Mignon (pork tenderloin) from the Butcher (557g after trimming)
3% unrefined Guérande sea salt (16.7g)
1.5% Organic Cane Sugar (8.3g)
0.1% Black Pepper (0.6g)
0.1% Bresse Pepper (0.6g)
0.1% Paprika (0.6g)
Vaccum Salting for 19 days
Beechwood smoking: 5 hours
Curing in an electric wine cellar (10-11°C) and (65-75% humidity) for 25 days with a loss of 41%.
The texture is perfect and the taste is very delicate. Extraordinary!
Don't hesitate to give it a try and keep us informed. You won't be disappointed, I promise!
And if you liked the video, leave us a Like and a Comment! ❤️
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[@iwcias24]

Looking lovely 🤤🤤🤤

[@diy_iwonabastien]

And tasted even better 😝