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Its such a pleasure watching you with such a depth of gastronomy science ...Great job

Just got the course! Do you have, or do you plan to have a print copy of the guides available for purchase?

I kike my bacon less salty so im doing 2.2% total salt, aubtracting my .25% from the amount of kosher salt all by weight. Any issue with that?

I work in the meat industry (Inside Sales Manager, Wenda Ingredients) and can tell you that we are in dire need of educational videos such as this, formulating, ingredient education, etc. I frequently travel to UW-Madison for continuing education and processors from the largest you can think of down to butcher shops have no idea where to go for educational resources!! Keep it up.

nice im doing some venison and pork like this this weekend cant wait thanks for the tips

Dear sir i allready asked in a previous video of you but not sure if the comments are getting trough. But i wanted to ask you if you can send me the recipe from the hungarian sausage you use. Would really apreciate it. Keep up the good work really like you website and your take on the curing meats. As someone allready said and i agree very underrated channel!

I wanted to ask if you have a recipe or something for the hungarian sausage. That you mentioned i believe it is sort of cold smoke and hot smoke dry sausage ready to eat.

Thanks mate

Thanks for the info. Cold smoking is tricky. It’s an anaerobic environment which can breed toxins like botulism. I think it’s important to state that proper curing is essential for cold smoking.

Can you do a video on smoking a Kahawai?

Enjoyed the video mate! As I am on a carnivore diet, what are the consequences of me dropping everything but salt? Also, can I flavour my cures with whiskey/brandy/rum etc.?

Really good video thanks Maybe a bit outside scope - but as someone with a penicillin allergy do you think that would be a concern?

Thanks for watching/supporting!

Just found your channel. Will try soon !

Looks great

Couldn’t you just vacuum seal the meat and throw it in the freezer until you’re ready to cook it?

Andre Tate in an apron.

You noticed the dark ring around outer layer? That is because the outer layer of the meat dried too quickly and it will not permit center of the meat to dry causing it to eventually rot in the long run, or to have holes because it remains raw (i learned that the hard way). That is why you need humidity+temperature+airflow control in the fridge. I tried making one dedicated fridge at home, some products came out well, some didn't mostly because of my incompetence, but it is definitely doable. 👍

Brilliant video! Too much useful info to absorb in just one viewing!

I love cured meats of all kinds! I subscribed after first video, so much to learn. So here’s a question, maybe a dumb one. With the bacon specifically, is it slice and eat or do you still need the cook it?

Are there disadvantages with burning the fines from a carpentry belt sander? They burn really well in my barrel smoker.

Bought the course. Thank you!

You have gained a sub.

Anyone else watching videos like this in case the apocalypse starts

I assume that when you give figures for "pounds per day", you mean, "days per pound". This is confusing.

From my experience, cheap equipment is very expensive. I get irritated when I see a video reviewing say, "the best chamber vacuum packing machines" ... and it's one piece of garbage after another..... Not even looking at the real manufacturers.... (Ahem... Turbovac) Once I suggested someone look at a Hobart slicer and they replied that they cost so much... I asked how many slicers they wanted to buy over the next few years... and how well they wanted it to work. There seems to be a desire to have "something, now". Better to wait and buy quality. I'd rather have a 20 year old Berkel than a brand new Vevor... I inherited a 50+ year old Canadian made 30 qt floor stand mixer that works like new. I have a 40 year old vacuum packaging machine made in Holland, with a German pump... works like new. Do they cost 2 or 3 times as much as the junk... yes... will your grandchildren be using them... yes. As for new tech it can be more difficult to find well made products, but I do have a Hanna PH meter, (made in Europe) and it's excellent. Personally I didn't find mine drifts very much. Scales are difficult. I still have one American made deli scale. I was new in 1984. It handles up to 20kg and still accurate to 1g. I don't know of a digital scale of this quality still being made It's getting more and more difficult to invest in good tools... Reviews are tainted or at least uninformed.... my best advice is to call customer support, BEFORE YOU BUY. If you can speak to a human..... that's a good sign. Another good idea is to go to a restaurant or deli or butcher... (a good one) Look at what they're using..... Get that. Yes, it's more expensive... and there's a reason they pay for it. Because it's cheaper to buy good machines

I have a question can I cold smoke by a device like vape/pod system using oak oil to smoke to smokehouse

Great vid! I would like to cold smoke meats (steak, pork). I would like to use a Weber Smokey mountain smoker, roughly 85 degrees. Roughly 18 hour smoke time. If I have adequate oxygen in the smoker, does that mean I do not need to salt cure before smoking? Or, is it always a good idea to cure all meats (steak, pork) before cold smoking at 85 degrees for 18 hours? If salt curing is necessary I would like to try Natural (no nitrites): Sea Salt and Celery powder (or celery salt). Rub all over meats. Let dry out in salt and powder for 1 to 2.5 weeks in the refrigerator. Does the amount of salt and celery powder or celery salt matter? Then smoke 85 degrees, 18 hours. Test air flow in Smokey. Danger is if low oxygen or no oxygen. Test by placing a candle in Weber for 30 minutes. If candle stays lit, there is enough oxygen, and thus, not in danger for bacteria growth. Thoughts? Is this plan safe?

Cold smoked bacon is the best hands down but it may not have as much color please try before you dismiss this out of hand

check out the smokai site, woodchips or wood pellets

You did'nt talk about kind of wood it consumes...

Excellent tutorial 🎉 Thank you

I'm also curious about cold-smacking beef or pig intestines. Have you ever tried it?

😂 I am trying to build an electric oven smoker just like the red one which is why I am looking for a smoke generator!

thankyou, you are amazing

I have no idea what the hell you are complaining about... Fake Bacon?... so you have TWO TYPES of bacon products... nothing "fake" about either one... I can boil an egg hard, poached, scrambled, fried or ?... but it's still A REAL EGG... I can cook a ham several different ways, but it's still A REAL HAM...

Weirdly underrated channel.

Thank you very much. We love your videos.

Here is a link to a free pdf ebook on cold smoking I made - eatcuredmeat.com/cold-smoking/cold-smoking-process-theory-equipment/

i cant seem to find a video at all about bacon that you can eat straight after cold smoking , without cooking it. it is traditional in my county but wanted to ask you what the process is, since i cant find anybody that really knows. thankyou

Thanx so much for the in depth explanation for curing and drying!

Hi, don't know if you have time to answer a question but here goes. I have seen similar smoke generators to the Smokai that have a glass jar or stainless container for collecting creosote, is this strictly necessary, and if not being removed does this end up on the food. I think they are called condensate trap smoke generators

how do i get the course? i tryed oin your sitr but didnt work

Equilibrium curing is a stellar method but it has one fatal flaw(I mean that literally)..... And I say this as a person with industrial vacuum packaging machines at my disposal...... We need to find a way to do it without the use of plastics.... Plastics are a real problem. I'm still a slave to them but trying to rid them from my life.

I would appreciate some help if possible. I have a rec tex pellet smoker. I've been trying bacon with no good results. I think it's the pellets. I tried adding a smoke tube but still with no Hickory smoke taste added. I'm using Hickory pellets. Would you have any idea what I would need to do to have a hickory flaver added to my food.

Great video mate... Did you try to use pellets instead of wood chips? 🤔

Dry cure meat has been arojnd forever without all that tech stuff. Do it in spring Autum and winter and save your money. At these times of the year i can just hang mine up in my wooden smoke box and if its getting over 15 deg i just chuck in a couple of 2 litre frozen ice bottles. They will last 2 days. Humidity is good in there as well .

@EatCuredMeat - I just noticed that I have the same Hanna PH meter that you do. I'm pretty old school and haven't used it a lot. Perhaps the subject of a video but if you have the opportunity, I'd like to know your experience with it... how accurate you feel it is and how you calibrate etc....

@EatCuredMeat - I have no issue with mold 600. It's good, clean stuff.... I would only suggest that it's "the standard". Not a bad standard, just the standard. If in the old country... from region to region... from cantina to cantina...... accepting the natural molds in the environment can bring about some amazing flavours. I understand that a business selling salami needs to deliver a consistent product as that's what customers expect.... I've carved out a little culture local to me based on the notion that it's "craft" and will not be the same each and every time. Salumi with different quality of vintage from year to year. The result has been that I have made a salumi that I have not liked at all... but others considered the best I've ever produced... and Some that I thought completely knee-buckling that others though.... "good" I realize this is no business model.... but perhaps nothing "good" is ;) Keep it coming.... and please keep your open approach. Too many have been stifled by regulation, prescribed by dirty mass production Good work

I think what stops most people is that they're conditioned to think they can't do it.... Simple people have been doing it for thousands of years...... the best information (in english usually) is that they have to carefully add carcinogen preservatives to the process in some draconian threat. It was not done this way historically. Simple people did this, safely.... and without the pseudo science. I challenge anyone to find an Italian language salumi maker who uses nitrates/nitrites. In the homeland of salumi.... it just doesn't exist from anyone credible..... It immediately drops the category of meat from "craft" to "oscar meyer weiner" In North America, I challenge anyone to find a single case of botulism (what I'm told we're trying to prevent with curing salt) on the CDC database. They track botulism very closely. There are certainly documented cased from factory producers who used curing salts..... not one from a home producer using traditional, salt-only methods. Period..... People keep telling me I haven't done the research... but I'm pretty sure they're just parrots I feel as though someone says something on TH-cam or whatever... then someone regurgitates it... then a bunch of others repeat it.... and before you know it... that's the "right way". My best advise is to go talk to a really old person who is doing what you want to do. Unlike say, two Guys and their cooler who are skilled in marketing themselves and adhering to basically the same standards as Tyson Meats. I'm hoping most of you have higher aspirations... Don't sterilize your meat..... You need to build relationships with local butchers and farmers.