Don't know if Chef Eisenbud got back to you, but you don't have to use curing salts. Typically for full muscles e.g., capicola, bresaola, one uses 3% salt. If one wishes to use curing salt, you would use 2.5% salt PLUS 0.25% cure #2.
Thanks for the reply! Do you know why for certain cures they suggest to use curing salts? What is the reasoning that full muscles this advice is different?
@@ThefreshprinceO I can't say for sure, but often it can be just based on the writer's experience or how they learned. I will use either method and will follow the recipe, especially if I'm doing a cured meat for the first time. Scientifically, 3% salt OR 2.5% salt/0.25% cure #2 will inhibit botulism and Listeria (I have a recently published paper if you are REALLY interested). Additionally, while this chef did not use it, often red wine is added. Originally, I thought it was just for show, but pH of red wine is 3.5-3.8 (acidic), so this too helps to inhibit bad bacteria....along with possibly varying antibacterial properties of the herbs and spices you are using. If you are really interested, there's a great FB group called Cured Meats: Charcuterie....I've recently joined it...amazing resource!!
Literally just found this Channel 2 hours ago and have been watching non stop! Keep up the good work
Check out my Facebook group to watch future videos LIVE as they happen!
facebook.com/groups/314381179162634/
Great job and I have watched the other channel with the great Italian “ Windmill “ guy and you explained a bit more detail as I get ready to try this.
Hey chef. I’m on my second cure. How did yours turn out? Good?
What is the name of the guy who made the recipe?
Great video, I am going to try it myself! How come there is no curing salt involved? Are there no saftey concerns?
Don't know if Chef Eisenbud got back to you, but you don't have to use curing salts. Typically for full muscles e.g., capicola, bresaola, one uses 3% salt. If one wishes to use curing salt, you would use 2.5% salt PLUS 0.25% cure #2.
Thanks for the reply! Do you know why for certain cures they suggest to use curing salts? What is the reasoning that full muscles this advice is different?
@@ThefreshprinceO I can't say for sure, but often it can be just based on the writer's experience or how they learned. I will use either method and will follow the recipe, especially if I'm doing a cured meat for the first time. Scientifically, 3% salt OR 2.5% salt/0.25% cure #2 will inhibit botulism and Listeria (I have a recently published paper if you are REALLY interested). Additionally, while this chef did not use it, often red wine is added. Originally, I thought it was just for show, but pH of red wine is 3.5-3.8 (acidic), so this too helps to inhibit bad bacteria....along with possibly varying antibacterial properties of the herbs and spices you are using. If you are really interested, there's a great FB group called Cured Meats: Charcuterie....I've recently joined it...amazing resource!!
what about botulism? isnt no nitrates and an anaerobic enviormenr ie vacum sealing a perfect enviorment for bot?
Botulism is the next thing this "Chef" will be familiar with. Vacuum + curing salt only!
oh yes indeed