Simple curing mixture: salt – 3%, #2 – 0.25%. After 3 weeks in refrigerator in vacuum bag meat (cross Berkshire/Chester white) was washed with white wine, rubbed with the mixture of Sicilian oregano and Calabrian peppers (sweet, hot and flakes from Evan M. Bradly store) and placed in beef bung. One month later (56-58 F and 72 RH) product was cold smoked with applewood overnight.
After another month cold smoking was repeated. The weight loss was 34% after one more month. EQ was done in refrigerator in vacuum bag for three months.
I would describe its taste as lightly smoked, buttery with peppery finish leaving warm aftertaste.