Dude all of these fermentation videos are killing it. I am obsessed. I've only done homemade bacon. I've always wanted to do my own prosciutto. 6-12 month commitment but I would imagine it would be totally worth it.
I've been doing the ''over salting'' in the fridge for 4 years in my restaurant. 24hrs for 1kg of salmon filet, 48hrs for duck magrets, 72hrs for 5kg of boar belly. I smoke the fish for 1h at 190F, the duck at 200F for 40 min and the belly for 3hrs at 225F. After that, they hang in the fridge and they get drier. No pass the 21 days though. Very well made and instructive video. Cheers!
@@Lulovna Rather late but if it feels hard and has only lost 10% that means the edges have dried too much and the center cant lose any water through it. If thats not it i have no idea whats happening either.
Amazing! I'm a young italian Cook and I find so much inspiration in your videos! Two months ago I hung two coppas in my fridge (one pepper and fennel, one smoked paprika and garlic) following your recipe and they came out fantastic... Thank you and keep it up
Here is a very late comment but I have something to recomend for you and all other people who are intrested here in northern Europe we have a curing method called "Grava" that uses both sugar and salt most commonly we use it to make salmon but we also use it on game meat that doesn't contain a lot of fat and meat from cattle that doesn't contain a lot of fat. Traditionally the meat/fish was burried in the ground hence the name that comes from the word that means to burry but this is now made in either fridges or dark and cold places. This is not only cured by lightly fermented. Easiest way I know how to do with salmon filets 2 kilos of salmon filets 2 deciliters of sugar 1 deciliter of salt about a table spoon of crushed white peppercorns a lot of fresh dill Mix salt and sugar, rub it in to the filets. Get a dish cover some of it in the bottom with chopped dill, put in the fish skinside down cover with some dill and pepper, put the other filet on top with the meat side down assuming you got two fillets 1kilo each but if smaller pieces the same method applied one in the bottom skinside down one meatside down ontop. Cover and put in room temperature or a cold dark place or the fridge. Leave for two 2-3 days flip them at least once a day, its done when slightly firm. This can be frozen to be stored for later use. Slice extremely thinly when serving. Don't eat the skin. Traditionally we eat this with a form of mustard sauce that is made with rapeseedoil/mazie oil, sugar, dijon and local mustard varieties and dill. Also very good as is or chopped and mixed with sour cream, red onion and hardboiled eggs and dill. Easiest recipie I know for doing this with Beef tenderloin is: 500grams of beef tenderloin 1deciliter salt 1deciliter sugar a few table spoons of crushed blackpepper no exact number some strong alcohol whiskey or cognac preferably fresh herb of choice First trim all excess fat. Put it on something coat it in alcohol let it sit in a cold place for a few hours. Put in a bag or whatever coat in salt, sugar, blackepper and roughly chopped herb/herbs. Cure for 2-5 days in the fridge turn it around in the mixture at least once a day to make sure it has some all over. When its done curing the meat should be fairly firm. Freeze for at least 3 days to make sure no bacteria is alive. This was mostly done in winter to preserve the meat through our very cold climate. When serving slice it either frozen or fresh thats up to you but slice very thinly easier to do when frozen in my opinion.
@@txentube www.foodandwine.com/blogs/differences-between-gravlax-lox-and-smoked-salmon-and-how-make-all-three I make lox too! Really simple! The less salty you want the final product the bigger the flakes of salt (but it takes more time) - I use kosher flake salt, whatever flavors I'm in the mood for, and let it sit for 2.5 days for my ideal texture (similar to store bought) - I usually go with a 5oz fillet
i've made this on accident the first time by leaving a heavily salted steak in the fridge for two weeks while i was on vacay, melted like butter in my mouth
I think that you should probably add the disclaimer that it's generally recommended only to do nitrated or nitrited cures unless you are really familiar. I did like the video though. I do understand that salt cures can be safe, and I have done many, I just wouldn't want someone to think it's smart to make salt cured sausage (which is ground) for example, that is much riskier and not at all recommended. Anyway, the biggest drawback to rfrigerator curing is that the fridge is typically low humidity (frost free freezers use low humidity to prevent frost). This tends to cause the outside of the meat to dry faster than desired and it can get hard. When the meat gets hard, it transports water more slowly, so the cure can really slow down, and the center can remain too wet and can rot. This is a major concern with larger cures like prosciutto, whole bresciola, capicola, lonza, etc. You can vacuum bag the meat AFTER curing is complete and keep in fridge for a few weeks in order to equalize moisture throughout the meat. Lastly these small cures are basically two steps: salting, and drying. Prosciutto and some other large cures are effectively three steps: salting, drying, and then aging. So prosciutto will undergo the vast majority of the water loss during the salt, and drying stages ... maybe 100days or so. Then the exposed meat is sealed with lard, and the meat loses very little water from this point on, but will hang for another 150-500days depending on your patience etc. Again I really liked the video, just wanted to chime in and expand on your thoughts a bit. Get your hands on some venison and cure that if you really wanna try something special.
After I watched the video and I was little concern about consuming dried raw meat even after curing. Thank you for the extra detail info and share your experience, I really appreciate it ^^
Man, this is a simple and easy tutorial. I will probably try and do some. Any other methods, i.e cure outside the fridge air cured, smoke it beforehand, use wine? Can you do another video in the future maybe
Thanks for the inspiration. I cured some pork fillet, similar rubs in a fridge but just in a sandwich box with no lid gently wrapped in kitchen paper. 4 weeks later fantastic home cured meats
guanciale is in fact the tastiest bacon i and you guys have ever tasted . Its herby chewy and crispy savory fatty texture is heavenly. that is why romans use them to make bucatini allamatriciana and spaghetti allacarbonara .
Tried it for the first time the other day. I'm a cook of 13 years and I've worked in a butcher shop before, I'm a huge prosciutto fan, and cured meats in general, butninhad never heard of guanciale before, immediately hunted down an Italian butcher on the other side of town, and made a carbonara for dinner. Man... It was so good. Bacon - Trailer Park pork Double Smoked - low income pork Belly - middle class pork Pancetta/prosciutto - high income pork Guanciale - unfathomably wealthy pork
It was so cool to learn the short term version of curing. We are building on land in Texas and I’ve been planning on whole hog cure once I finish the shop but this let’s me get started with some practice. Perfect for charcuterie and whiskey/wine night.
I just binge watched Like 8 of your videos all the way through...... I just Learned so much from you. Some people are good teachers and explainers and others are not. Thanks for being one of the ones who are. Will continue the binge watching tomorrow.
Great video we do supersata and lonza. Be careful on longer cures if you do this in a fridge with things that grow. Like vegetables and fruit. It's best to have a dedicated fridge for this.
i think that guanciale is cured nicely actually, you probably thought it's not ready because of the final weight of it, but think again pork jowl is at least 50% fat, and those fat will not really evaporate off the charcuterie (the fat only has a low amount of moisture), so i think the moisture loss should be pretty equal to the others when this hits 25-30%
Did you find that the other stuff in your fridge affects the meat? Or does the meat make your fridge smell at all? Also totally gonna try this. Love these projects!
Sir, your video is exquisite! I really appreciate the way you present the tips and information you're trying to convey, without wasting time or rambling. I feel like I learned a lot from your video, without any wasted time. Well done.
11:35 imagine explaining this situation to your date. " Do you wanna try these meat? They are truly...... exquisite. Every single piece is special to me." It must seem like a Hannibal situation.
What cut was the beef? A family friend of mine does this yearly during winter but I’m their smoke shack. And OMG I eat it so quickly. I could eat a 2# cut in a day. She hasn’t made it in a few years (and they do over 100-150 pounds for the year, after cure) because her husband has cancer. I’m super stoked I found this video!
I did it.... opened my first "meat mummy" this morning..... success..... I really appreciate your video.... I was Leary of that first bite..... lol.... thanks for the confidence to try.
How long did you cure it? Did it lost 30% of their original weight? I have mine in the fridge right now. They have been there for a month now and they only have lost 10%. I dont know if the meat is ready or not.
Mine were small pieces....and the wrapping around the meat doesn't lose weight.... so I weighed mine before wrapping then would unwrap them and check weight after one month... mine lost 27 to 30 percent... a couple took longer .... the beef took around 6 weeks
I have a little mortar & pestal trick I learned as a pharmacy tech that helps things bounce around less...Instead of using a mashing & stirring motion, use a press & twist motion.
Being raised in an Italian family I've been making cured meats an sausages pretty my whole life. Those include Suppresatta, Capicola, Prosciutto... But I have to mention a cured meat that I started making several years ago that you MUST try. "Biltong", it basically Australian jerky. The difference is that it's made by drying slabs of meat instead of all those little strips making it a whole lot easier and less tedious to make. There's hundreds of videos here on TH-cam on making it. Basically you give your meat a dip in some malt vinegar, let it rest for a half hour or so, then salt it down with coarse sea salt, then let it sit for an hour or so, scrape off the excess salt(DO NOT RINSE IT OFF), then hang it to dry in either a "Biltong Dryer"(Hundreds of videos here on TH-cam on how to make one), or dry it in a dehydrator as I do. As long as your dehydrator goes down to 95 degrees you'll get the same results.Then it's sliced thin as any other cured meats. Absolutely delicious!
I second every comment made. However I never became "Cured" till I decided to stop being a victim and take responsibilty. Guilt, shame, under-achievement blah blah. Forgive yorself. No idea if that applies to you Flippboi but it might help. Also I got old. That really helps with perspective. Bear in mind that only the less than insightful dont feel as you do.
Really inspired by this. Always been interested in curing but thought it would be too tricky, but you made it look so easy. Gonna have to make some of that duck prosciutto first!
Ive tried this before with great results! If I had the space and money, I'd buy a little wine fridge to cure meat in exclusively. If you go down this path, pop a bowl of salty water in the bottom and top up the water regularly. This keeps the humidity up and works against the meat drying out too quickly which, if happens, results in a harder layer around the outside of the meat (still yummy but changes the texture). Also going down the exclusive curing fridge path, the fridge does end up with a very meaty smell, which can be off putting. Definitely recommend getting a slicer too, cheap slicers are a pain to use but better than cutting with a knife!
Hi, great tutorial! Question: When doing the excess salt method, how much should the mass decrease (as a result of liquids leaving the meat to the salt)?
This was a nice surprise. I had just been watching Alex French Guy's series on dry aging beef and thought I was about to see something like that from you. No. Quite different. This had all sorts of cool info that I wanted to know.
I feel like it's important to talk about the salt. I thought you had to use curing salt (sodium nitrate/nitrite) as opposed to normal table salt (sodium chloride), but is that not the case?
Buy a book called charcuterie, it's an excellent book that explains everything and keeps you safe, I'm sure this guy knows his stuff but with curing there is alot to take into safety consideration! Good luck!
Is just having a box of baking soda in the fridge enough to mitigate a meat smell? Or was there not much of meat smell at all since you were working with relatively small cuts? Great video as always; I love your guys' work!
My first cured meat was pork tenderloin, stuffed in natural casing. I dry brined it for twelve hours with sea salt and fennel seeds. Then hung it in my basement, in the casing (make sure you puncture the casing with a small needle) for two weeks. It was absolutely fantastic. Now I have at least 15 pounds of curing meat in my basement at any given time.
Such an excellent video on how to cure meat by fermentation on the fridge. I love these instructional videos I always wanted to learn how to make my own homemade bacon, my own prosciutto, and this video is so inspirational, totally worth it. Best clip part is at 3:45, talking about the cheek, my favourite cut for bacon. Love it!
Both can work, but you need to dry it again at room temperature in a towel if you use this method. Water cleaning is mostly useful if it's way too salty and you want to remove a bit of it. Be careful to not overdo it.
Thanks for the great simple breakdown! I've been wanting to do this with the pork we raise, but got a little overwhelmed with all the variants in instructions out there. Question: any reason you don't use pink salt/salt peter? I ordered some and have it on the self as all the curing threads made it sound really necessary, but it looks like yours turned out just fine without it.
Very precise, I make bacon and ham usually estimating the amount of salt cure to 'bread' the meat. I will certainly try the duck breast prosciutto, looks exquisite.
In Ukraine they eat something similar to the guanciale, they call it salo. Sometimes they fry it (schkvarky) but mostly they eat it fresh on black bread with some raw garlic. It may be pork belly. It is delicious. I think they smoke it a little. The girls say it makes their hair shiny!
I've been doing research on curing meats but haven't decided to jump in yet. I have dry aged primal beef cuts in a mini fridge via the Kenji Lopez Food Lab method. Can you talk to the research you did on using nitrates? Were your cut's small enough that the risk of spoilage was low without the nitrates?Thanks, Enjoyed the Video!!!
i have cured some meats and i can tell you what i know: the fridge humidity is low. Wraping it in cloth helps but the drying will be fast and the meat will be darker and more tough, but no problem if you don't mind it. If you have the time/resources you can turn a fridge into a curing chamber by using temperature and humidity control. I did that and the results were amazing. About nitrites/nitrates: they prevent spoilage and i use them but you need to be carefull and use the right amounts. Nitrites are for fast cures and nitrates are for longer cures. You should always follow your charcuterie recipe. If you still get spoilage you should consider using curing molds.
it's the white one. i encourage it because it is not toxic, it's been used for ages and it makes a protective layer on the surface of the meat. You can buy it here: www.amazon.com/dp/B01MY0XPUE
Thanks for showinG your samples at the end to teach us novices how meat should look like after the curinG process!!! I cured some home made Chorizo in the fridge for a few weeks and it was the very best that I had ever eaten!😄😎
i finished curing 2 kilos of pork belly and i did it about 2 month ago and i saw many videos but i think if i followed the advices here it wouldn't have turned so salty like mine did, intuitively this video feels like it would make a really nice cured meat and i will try it next time
Did I miss how to store, or how long it can be stored afterwards? I mean is it like Bonito where you can just slice some off once in a while , leave it in the fridge and it probably won't go bad? or just like "well its fine until yolu see fuzzies" ?
Fridges do not have noses or olfactory glands. So unless you can somehow graft an entire undead hog-head into the compressor, I'm not so sure you can get your fridge to smell.
thats why u wrap it into cheesgazes. if u dont the meat will smell like old and over. because the fridge puts out humidity when its to high and he cant diffrent between meat and fridge humidity.when u wrap it in something that can breath it doesnt happen so fast, after its finished u should wrap it into meatpapers or cling film. sry my bad english i hope u understand what i mean.
I would really recommend curing salmon (gravad lax.) it's very popular in Sweden (and other nordic/scandi countries) and its delicious with some chives and sourcream or a dill and mustard based sauce.
A zip lock bag in a bowl of water. The water pressure pushes air out and you get almost all the air out so its pretty much vacum sealed. There is a fancy name for this method, but I cant remember it. Hope this helps in some way.
Great and very simple video ! There are a ton of videos that are a waste of time. It took me a while to figure out what to do on my own. But this is legit! I like the vacuum seal method. That is the first time I have seen it. My meats were waaaay too salty and this method will guarantee you will only have 3-4% salt. Very good !!
OMG thank you so much! I bought an older book on salting and curing and it was such a disappointment. I am really getting into making my own products from scratch, from yogurt to sour cream to buttermilk and mascarpone. My next mission is to make homemade mozzarella but I can't use store milk and hafta find raw milk. So making my own bacon is the next step and this video is so frickin' awesome thank you so much! Four simple cuts that don't cost that much to practice! Capiche!
It's not raw it's cooked. Not with heat, with chemistry. Most people still like to fry it and use it in pasta dishes, etc. But it's perfectly safe to eat "raw" (it's not raw after 3 weeks (or a year)) in sodium chloride. All the bacteria that you would be worried about in actual fresh raw meat are very long dead.
THank you!! I LOVE cured meats, and always heard that oyu had to leave the fridge open, and monitor all sorts of conditions, so now I'm psyched to try this method!
Yeah, grass fed in general is pricey . But that is literally the greatest butcher around . I wish he would have gone into money spent on those small cuts , it would have added another level to this very interesting video .
I've been a subscriber for over 3 years, been curing meat for about as long, and had no clue you did this video! A couple details in here you explained well which I never understood, so I definitely learned something. Are you going to do more sometime? I think someone asked you also on one of your recent lives, too.
So, I've done the curing......ABSOLUTELY AMAZING! So much fun! Thank you! I do.have a question..... on the off chance I have leftovers after slicing....how do I store the leftovers? Obviously, I don't wanna put it in a zip lock in the fridge cause I dont want moisture, so do I just slice off what I want and stick it back in the fridge?
Trying the orange zest version with a chunk of whitetail venison bottom round today. Lets wait three weeks and found out how well it translates from beef and duck!
wtf can you actually explain what the meat is like, not just "mm thats good" i hope it's frkn good, i wanna try this. was it soft? was it tough? how does it compare to store bought or properly cured meat? was it cheaper? did it absorb the odours of the refrigerator? were they too salty? what would you do differently if you tried this again?
I did it at home.It's taste really good tho.It's a way cheaper.It's like beef jerky or Serrano depends on the meat.I used a extra mini refrigerator....but no weird smells at all.
Don't be scared but be careful. Too much pink salt is bad, bad, bad, for you. So measure and calculate 3 times and mix once. Before spicing it up taste it . Fry up a piece and see if its too salty. You can soak it to remove some salt if necessary. But don't for get removing the salt reduces longevity. Your call, if its good to go. Flavor it up. If its too salty soak it for an hour or so rinse well dry it and taste again. You make the call for how long to keep it not me. Keep refrigerated! Great video. thanks for this.
Hears a tip if you don't have a vacuum sealer then just take straw and a plastic bag put your meat and salt in the plastic and put a straw in while you are closing the bag and suck out all the air
Azazel Zo-kalar actually the strain "incredible hulk" is kinda close to the color in the video. just a little more vibrant and is preatty good. i dont smoke though cause its good....i mean bad :P lol 420 life
Wow 8 months later and the pay off is awesome did a coppa style Cure on the bonles part a store bought pork shoulder only cost me 10$ for the pork butte and only used half so basically 5 $ tied it up and it came out great After a month covered it with bacon fat and rolled in fresh cracked pepper awesome I am hooked can’t wait to do it again 😆👍👌 do try it totally awesome
Please make another video likds, it is so satisfying to c cute little cuts of meat curing likds, cannot get enough. No nitrite cures r the best, i am inspired and doing something similar.
Using a very sharp knife without a serrated edge will allow you to cut much thinner slices. I don't know anyone that eats Guanciale that hasn't been cooked. I've made it and pancetta from Berkshire hogs that I bred and raised and I always prefer both cooked.. Pasta Amaticiana is one of the best uses of Guanciale. I use an old wine cooler to cure my various meats and it works great!
try using a sharp strait edge knife. serated knives don't cut strait plus you will get those lines from the blade changing directions. great video. I'm gonna cure some venison
Dude all of these fermentation videos are killing it. I am obsessed. I've only done homemade bacon. I've always wanted to do my own prosciutto. 6-12 month commitment but I would imagine it would be totally worth it.
Love your videos too :)
Here after watching your duck breast prosciutto
You are magic sir
@@Collin1215 likewise lol
Collin1215 mine is in the fridge at the moment
I've been doing the ''over salting'' in the fridge for 4 years in my restaurant. 24hrs for 1kg of salmon filet, 48hrs for duck magrets, 72hrs for 5kg of boar belly. I smoke the fish for 1h at 190F, the duck at 200F for 40 min and the belly for 3hrs at 225F. After that, they hang in the fridge and they get drier. No pass the 21 days though. Very well made and instructive video. Cheers!
What kind of salt?
Sea?kosher? Pink? Etc?
Thanks in advance
You should weigh the meat and when its lost 35% of its original weight its finished drying.
May i ask you? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not.
I dont know if may be my fridge Is too humid
@@Lulovna Rather late but if it feels hard and has only lost 10% that means the edges have dried too much and the center cant lose any water through it. If thats not it i have no idea whats happening either.
Amazing! I'm a young italian Cook and I find so much inspiration in your videos! Two months ago I hung two coppas in my fridge (one pepper and fennel, one smoked paprika and garlic) following your recipe and they came out fantastic...
Thank you and keep it up
post the recipie! :)
Here is a very late comment but I have something to recomend for you and all other people who are intrested here in northern Europe we have a curing method called "Grava" that uses both sugar and salt most commonly we use it to make salmon but we also use it on game meat that doesn't contain a lot of fat and meat from cattle that doesn't contain a lot of fat. Traditionally the meat/fish was burried in the ground hence the name that comes from the word that means to burry but this is now made in either fridges or dark and cold places. This is not only cured by lightly fermented.
Easiest way I know how to do with salmon filets
2 kilos of salmon filets
2 deciliters of sugar
1 deciliter of salt
about a table spoon of crushed white peppercorns
a lot of fresh dill
Mix salt and sugar, rub it in to the filets. Get a dish cover some of it in the bottom with chopped dill, put in the fish skinside down cover with some dill and pepper, put the other filet on top with the meat side down assuming you got two fillets 1kilo each but if smaller pieces the same method applied one in the bottom skinside down one meatside down ontop. Cover and put in room temperature or a cold dark place or the fridge. Leave for two 2-3 days flip them at least once a day, its done when slightly firm. This can be frozen to be stored for later use. Slice extremely thinly when serving. Don't eat the skin. Traditionally we eat this with a form of mustard sauce that is made with rapeseedoil/mazie oil, sugar, dijon and local mustard varieties and dill. Also very good as is or chopped and mixed with sour cream, red onion and hardboiled eggs and dill.
Easiest recipie I know for doing this with Beef tenderloin is:
500grams of beef tenderloin
1deciliter salt
1deciliter sugar
a few table spoons of crushed blackpepper no exact number
some strong alcohol whiskey or cognac preferably
fresh herb of choice
First trim all excess fat. Put it on something coat it in alcohol let it sit in a cold place for a few hours. Put in a bag or whatever coat in salt, sugar, blackepper and roughly chopped herb/herbs. Cure for 2-5 days in the fridge turn it around in the mixture at least once a day to make sure it has some all over. When its done curing the meat should be fairly firm. Freeze for at least 3 days to make sure no bacteria is alive. This was mostly done in winter to preserve the meat through our very cold climate. When serving slice it either frozen or fresh thats up to you but slice very thinly easier to do when frozen in my opinion.
That sounds amazing, do you have any link with more info about that? I was trying to google it but I couldn't find any more information...
@@txentube Try to look for something called graved lax (or graved lox, I think both is right). Joshua Weissman did a video on this topic.
@@txentube www.foodandwine.com/blogs/differences-between-gravlax-lox-and-smoked-salmon-and-how-make-all-three I make lox too! Really simple! The less salty you want the final product the bigger the flakes of salt (but it takes more time) - I use kosher flake salt, whatever flavors I'm in the mood for, and let it sit for 2.5 days for my ideal texture (similar to store bought) - I usually go with a 5oz fillet
now when my roommate open the frige I will looks like a psycho
Mika Zilla bahahaha!
Mika Zilla don't mind the dicks of my enemies in the fridge
Mika Zilla 😂
Not feeling well today, but you made me laugh. Thank you Mike zilla.
or the coolest roommate ever
You cured my day as well.
lol
i've made this on accident the first time by leaving a heavily salted steak in the fridge for two weeks while i was on vacay, melted like butter in my mouth
each slice is a piece of art 👁👁
WOW never been more excited or ready to try something new. I'm literally gonna wanna live in my fridge if this works
I think that you should probably add the disclaimer that it's generally recommended only to do nitrated or nitrited cures unless you are really familiar. I did like the video though.
I do understand that salt cures can be safe, and I have done many, I just wouldn't want someone to think it's smart to make salt cured sausage (which is ground) for example, that is much riskier and not at all recommended.
Anyway, the biggest drawback to rfrigerator curing is that the fridge is typically low humidity (frost free freezers use low humidity to prevent frost). This tends to cause the outside of the meat to dry faster than desired and it can get hard. When the meat gets hard, it transports water more slowly, so the cure can really slow down, and the center can remain too wet and can rot. This is a major concern with larger cures like prosciutto, whole bresciola, capicola, lonza, etc. You can vacuum bag the meat AFTER curing is complete and keep in fridge for a few weeks in order to equalize moisture throughout the meat.
Lastly these small cures are basically two steps: salting, and drying.
Prosciutto and some other large cures are effectively three steps: salting, drying, and then aging. So prosciutto will undergo the vast majority of the water loss during the salt, and drying stages ... maybe 100days or so. Then the exposed meat is sealed with lard, and the meat loses very little water from this point on, but will hang for another 150-500days depending on your patience etc.
Again I really liked the video, just wanted to chime in and expand on your thoughts a bit.
Get your hands on some venison and cure that if you really wanna try something special.
After I watched the video and I was little concern about consuming dried raw meat even after curing. Thank you for the extra detail info and share your experience, I really appreciate it ^^
Man, this is a simple and easy tutorial. I will probably try and do some. Any other methods, i.e cure outside the fridge air cured, smoke it beforehand, use wine? Can you do another video in the future maybe
Check Alex French Guy Cooking's channel, he's also dry-cured some meat, he shows the whole process he went through.
Thanks for the inspiration. I cured some pork fillet, similar rubs in a fridge but just in a sandwich box with no lid gently wrapped in kitchen paper. 4 weeks later fantastic home cured meats
guanciale is in fact the tastiest bacon i and you guys have ever tasted . Its herby chewy and crispy savory fatty texture is heavenly. that is why romans use them to make bucatini allamatriciana and spaghetti allacarbonara .
Tried it for the first time the other day. I'm a cook of 13 years and I've worked in a butcher shop before, I'm a huge prosciutto fan, and cured meats in general, butninhad never heard of guanciale before, immediately hunted down an Italian butcher on the other side of town, and made a carbonara for dinner.
Man... It was so good.
Bacon - Trailer Park pork
Double Smoked - low income pork
Belly - middle class pork
Pancetta/prosciutto - high income pork
Guanciale - unfathomably wealthy pork
It was so cool to learn the short term version of curing. We are building on land in Texas and I’ve been planning on whole hog cure once I finish the shop but this let’s me get started with some practice. Perfect for charcuterie and whiskey/wine night.
homemade beer is next...
The wait for this video will be brewtal ;]
hell yes! thanks!
Brothers Green Eats God I love you guys keep up the good work!
Siiiiiick!!!
The fermenting and curing is my favorite videos dude. Can't wait for the brewing bra.
I just binge watched Like 8 of your videos all the way through...... I just Learned so much from you. Some people are good teachers and explainers and others are not. Thanks for being one of the ones who are. Will continue the binge watching tomorrow.
I think I just found my hobby for when I turn 40
that too sounds good lol
That's not okay guys. No one wants a dick in their fridge. Also, this is TH-cam, kids don't need to know about dick trophies.
dude start now
38. I butchered and pig and here I am.
Starlyn Morel iiii
One of the best videos on youtube. I don't have to explain curing anymore, i can just show this.
Your music is perfect! Keep up the good work. LOVE and PEACE to all!
Great video we do supersata and lonza.
Be careful on longer cures if you do this in a fridge with things that grow. Like vegetables and fruit. It's best to have a dedicated fridge for this.
i think that guanciale is cured nicely actually, you probably thought it's not ready because of the final weight of it, but think again pork jowl is at least 50% fat, and those fat will not really evaporate off the charcuterie (the fat only has a low amount of moisture), so i think the moisture loss should be pretty equal to the others when this hits 25-30%
10.28 changed my life forever!
Did you find that the other stuff in your fridge affects the meat? Or does the meat make your fridge smell at all?
Also totally gonna try this. Love these projects!
I worked solely from this video and Cured a couple of duck breasts followed by some silver side/top side beef. Banging.
Awesome video
Great job with these one guys! Really creative :D Big Shoutouts from Seoul!
Sir, your video is exquisite! I really appreciate the way you present the tips and information you're trying to convey, without wasting time or rambling. I feel like I learned a lot from your video, without any wasted time. Well done.
11:35 imagine explaining this situation to your date.
" Do you wanna try these meat?
They are truly...... exquisite.
Every single piece is special to me."
It must seem like a Hannibal situation.
周怡文 lmao
oh, this is sooo good. what is this? 🙂😏 pork.
it's veal. this one is a little bit chatty.
Yi-Wen Chou I have a big piece of meat for you ;)
Tom Bodiley are you kidding me? Another perverted kid on TH-cam.
What cut was the beef? A family friend of mine does this yearly during winter but I’m their smoke shack. And OMG I eat it so quickly. I could eat a 2# cut in a day. She hasn’t made it in a few years (and they do over 100-150 pounds for the year, after cure) because her husband has cancer. I’m super stoked I found this video!
I did it.... opened my first "meat mummy" this morning..... success..... I really appreciate your video.... I was Leary of that first bite..... lol.... thanks for the confidence to try.
How long did you cure it? Did it lost 30% of their original weight? I have mine in the fridge right now. They have been there for a month now and they only have lost 10%. I dont know if the meat is ready or not.
Mine were small pieces....and the wrapping around the meat doesn't lose weight.... so I weighed mine before wrapping then would unwrap them and check weight after one month... mine lost 27 to 30 percent... a couple took longer .... the beef took around 6 weeks
The instrumental at the start of the video is beautiful!
Cutting the meat with a bread knife because its the only damascus knife you own and u wanna show it on screen. Classy.
maoristereo ...
Most chefs use a bread knife as a carving knife. Still funny :)
i use a bread knife for most things meat related at home tbh. it's just easier
Bread knives are much easier to use when cutting dried, cured meats bro
I have a little mortar & pestal trick I learned as a pharmacy tech that helps things bounce around less...Instead of using a mashing & stirring motion, use a press & twist motion.
Dude make Biltong. Its a South African classic and super delicious. Great episode by the way.
Being raised in an Italian family I've been making cured meats an sausages pretty my whole life. Those include Suppresatta, Capicola, Prosciutto... But I have to mention a cured meat that I started making several years ago that you MUST try. "Biltong", it basically Australian jerky. The difference is that it's made by drying slabs of meat instead of all those little strips making it a whole lot easier and less tedious to make. There's hundreds of videos here on TH-cam on making it. Basically you give your meat a dip in some malt vinegar, let it rest for a half hour or so, then salt it down with coarse sea salt, then let it sit for an hour or so, scrape off the excess salt(DO NOT RINSE IT OFF), then hang it to dry in either a "Biltong Dryer"(Hundreds of videos here on TH-cam on how to make one), or dry it in a dehydrator as I do. As long as your dehydrator goes down to 95 degrees you'll get the same results.Then it's sliced thin as any other cured meats. Absolutely delicious!
Now if only I could find how to cure my crippling depression...
Drink more water son
Have a lot of steaks with blood for 2 days and nothing else. You’ll be cured.
Beat your meat !!!
>millenial humor
I second every comment made. However I never became "Cured" till I decided to stop being a victim and take responsibilty. Guilt, shame, under-achievement blah blah. Forgive yorself. No idea if that applies to you Flippboi but it might help. Also I got old. That really helps with perspective. Bear in mind that only the less than insightful dont feel as you do.
i'm gonna try this with duck forsure. I'm a hunter and trying different things with wildgame is most cost effective for me.
Awesome guys!
Really inspired by this. Always been interested in curing but thought it would be too tricky, but you made it look so easy. Gonna have to make some of that duck prosciutto first!
Heyyyy! I knew it was you when I saw this comment! Glad to see another bro interested in makeing his own food!
Ive tried this before with great results! If I had the space and money, I'd buy a little wine fridge to cure meat in exclusively. If you go down this path, pop a bowl of salty water in the bottom and top up the water regularly. This keeps the humidity up and works against the meat drying out too quickly which, if happens, results in a harder layer around the outside of the meat (still yummy but changes the texture). Also going down the exclusive curing fridge path, the fridge does end up with a very meaty smell, which can be off putting. Definitely recommend getting a slicer too, cheap slicers are a pain to use but better than cutting with a knife!
Hi, great tutorial! Question: When doing the excess salt method, how much should the mass decrease (as a result of liquids leaving the meat to the salt)?
This was a nice surprise. I had just been watching Alex French Guy's series on dry aging beef and thought I was about to see something like that from you. No. Quite different. This had all sorts of cool info that I wanted to know.
I feel like it's important to talk about the salt. I thought you had to use curing salt (sodium nitrate/nitrite) as opposed to normal table salt (sodium chloride), but is that not the case?
Coach11111111 you use both. Curing salt keeps the meat pink.
Buy a book called charcuterie, it's an excellent book that explains everything and keeps you safe, I'm sure this guy knows his stuff but with curing there is alot to take into safety consideration! Good luck!
I have some Lox that has been curing in my fridge for 3 days, it will be ready at 3pm today, first attempt, wish me luck!
And...?
Is just having a box of baking soda in the fridge enough to mitigate a meat smell? Or was there not much of meat smell at all since you were working with relatively small cuts?
Great video as always; I love your guys' work!
My first cured meat was pork tenderloin, stuffed in natural casing. I dry brined it for twelve hours with sea salt and fennel seeds. Then hung it in my basement, in the casing (make sure you puncture the casing with a small needle) for two weeks. It was absolutely fantastic.
Now I have at least 15 pounds of curing meat in my basement at any given time.
Love this video. I was wondering how long does this type of meat last?
Such an excellent video on how to cure meat by fermentation on the fridge. I love these instructional videos
I always wanted to learn how to make my own homemade bacon, my own prosciutto, and this video is so inspirational, totally worth it. Best clip part is at 3:45, talking about the cheek, my favourite cut for bacon. Love it!
In the excess salt method, after a day, when you take it out, you clean it with water or just brush all salt off?
was wondering the same thing, but looks like you just brush it off. I guess he also would've mentioned the water cleaning if that was needed.
Both can work, but you need to dry it again at room temperature in a towel if you use this method. Water cleaning is mostly useful if it's way too salty and you want to remove a bit of it. Be careful to not overdo it.
Use balsamic vinegar or wine
this guy has made my week, his videos are so informative and enjoyable to watch. Thank you for the videos!!
Thanks for the great simple breakdown! I've been wanting to do this with the pork we raise, but got a little overwhelmed with all the variants in instructions out there.
Question: any reason you don't use pink salt/salt peter? I ordered some and have it on the self as all the curing threads made it sound really necessary, but it looks like yours turned out just fine without it.
This was so cool, It took me back to the days when my Grandma was doing all this stuff, oh wow, Thank you so much!!!
i love curing and making cheese
Very precise, I make bacon and ham usually estimating the amount of salt cure to 'bread' the meat. I will certainly try the duck breast prosciutto, looks exquisite.
180g? Those are Rookie numbers! You gotta pump those numbers up!
I have 3.3kg of Capacola in the fridge curing. 2 pieces, one is 1.1kg, the other is 2.2kg. Will be ready in a couple weeks
What do you do after submerging the meat in salt for a day in the excess salt method?
amazing stuff guys
In Ukraine they eat something similar to the guanciale, they call it salo. Sometimes they fry it (schkvarky) but mostly they eat it fresh on black bread with some raw garlic. It may be pork belly. It is delicious. I think they smoke it a little. The girls say it makes their hair shiny!
I've been doing research on curing meats but haven't decided to jump in yet. I have dry aged primal beef cuts in a mini fridge via the Kenji Lopez Food Lab method. Can you talk to the research you did on using nitrates? Were your cut's small enough that the risk of spoilage was low without the nitrates?Thanks, Enjoyed the Video!!!
i have cured some meats and i can tell you what i know: the fridge humidity is low. Wraping it in cloth helps but the drying will be fast and the meat will be darker and more tough, but no problem if you don't mind it. If you have the time/resources you can turn a fridge into a curing chamber by using temperature and humidity control. I did that and the results were amazing. About nitrites/nitrates: they prevent spoilage and i use them but you need to be carefull and use the right amounts. Nitrites are for fast cures and nitrates are for longer cures. You should always follow your charcuterie recipe. If you still get spoilage you should consider using curing molds.
curing molds?
Clay More funghi used for curing. Penicillium sp.
The green or the white? And how would you encourage that?
it's the white one. i encourage it because it is not toxic, it's been used for ages and it makes a protective layer on the surface of the meat. You can buy it here: www.amazon.com/dp/B01MY0XPUE
Thanks for showinG your samples at the end to teach us novices how meat should look like after the curinG process!!! I cured some home made Chorizo in the fridge for a few weeks and it was the very best that I had ever eaten!😄😎
be aware this curing method requires constant refrigeration
i finished curing 2 kilos of pork belly and i did it about 2 month ago and i saw many videos but i think if i followed the advices here it wouldn't have turned so salty like mine did, intuitively this video feels like it would make a really nice cured meat and i will try it next time
wait, you're not using the brothers green seasoning? ;)
Awesome videos man. Best thing is that your kitchen looks like everyone’s kitchen. Nothing too fancy; easy to relate to. Great content, v inspiring
Did I miss how to store, or how long it can be stored afterwards? I mean is it like Bonito where you can just slice some off once in a while , leave it in the fridge and it probably won't go bad?
or just like "well its fine until yolu see fuzzies" ?
thanks so much for this! The best and simplest explanation I've found.
Will this make my fridge Smell ??
or will the fridge make the meat smell??
nope. Unless you put garlic pasta on the meat, which I did... :D
Just keep the fridge clean, so the meat wont contaminate in the early stages.
Fridges do not have noses or olfactory glands. So unless you can somehow graft an entire undead hog-head into the compressor, I'm not so sure you can get your fridge to smell.
thats why u wrap it into cheesgazes. if u dont the meat will smell like old and over. because the fridge puts out humidity when its to high and he cant diffrent between meat and fridge humidity.when u wrap it in something that can breath it doesnt happen so fast, after its finished u should wrap it into meatpapers or cling film. sry my bad english i hope u understand what i mean.
I would really recommend curing salmon (gravad lax.) it's very popular in Sweden (and other nordic/scandi countries) and its delicious with some chives and sourcream or a dill and mustard based sauce.
I tried this but mine turned out so salty 😭
Rinse before drying
A zip lock bag in a bowl of water. The water pressure pushes air out and you get almost all the air out so its pretty much vacum sealed. There is a fancy name for this method, but I cant remember it. Hope this helps in some way.
Hey man, just wondering what brand those Henley's you always wear are, they are pretty nice
Great and very simple video ! There are a ton of videos that are a waste of time. It took me a while to figure out what to do on my own. But this is legit! I like the vacuum seal method. That is the first time I have seen it. My meats were waaaay too salty and this method will guarantee you will only have 3-4% salt. Very good !!
how do you know if the meat is safe to eat
You grow some balls and hope for the best
It's dried right and not mouldy
OMG thank you so much! I bought an older book on salting and curing and it was such a disappointment. I am really getting into making my own products from scratch, from yogurt to sour cream to buttermilk and mascarpone. My next mission is to make homemade mozzarella but I can't use store milk and hafta find raw milk. So making my own bacon is the next step and this video is so frickin' awesome thank you so much! Four simple cuts that don't cost that much to practice! Capiche!
"cardamin"...
Hahaha That song upon entry of the Meat Market is exactly how i felt when I saw those cuts! Priceless... and great video!
did you cook the cured meat or did you eat it raw? is it safe to eat raw cured meat?
jakelineebane curing meat is essential cook there fore you don't have to cook it however you can
It's not raw it's cooked. Not with heat, with chemistry. Most people still like to fry it and use it in pasta dishes, etc. But it's perfectly safe to eat "raw" (it's not raw after 3 weeks (or a year)) in sodium chloride. All the bacteria that you would be worried about in actual fresh raw meat are very long dead.
If you did it right it ain’t raw
THank you!! I LOVE cured meats, and always heard that oyu had to leave the fridge open, and monitor all sorts of conditions, so now I'm psyched to try this method!
9 bucks a pound for chicken thighs?! Man am I glad I live somewhere cheaper.
Ian Amanti
Its NYC Dude
What did you expect. Thats why you make the ball and chain buy dinner
Yeah, grass fed in general is pricey . But that is literally the greatest butcher around . I wish he would have gone into money spent on those small cuts , it would have added another level to this very interesting video .
I raise my own chickens on pasture all organic and have around 1.35 a pound ..😊😊😊
I've been a subscriber for over 3 years, been curing meat for about as long, and had no clue you did this video! A couple details in here you explained well which I never understood, so I definitely learned something. Are you going to do more sometime? I think someone asked you also on one of your recent lives, too.
its cardaMOM not MIN
So, I've done the curing......ABSOLUTELY AMAZING! So much fun! Thank you! I do.have a question..... on the off chance I have leftovers after slicing....how do I store the leftovers? Obviously, I don't wanna put it in a zip lock in the fridge cause I dont want moisture, so do I just slice off what I want and stick it back in the fridge?
What does your girlfriend think of all your fermentation projects?
Trying the orange zest version with a chunk of whitetail venison bottom round today. Lets wait three weeks and found out how well it translates from beef and duck!
wtf can you actually explain what the meat is like, not just "mm thats good" i hope it's frkn good, i wanna try this. was it soft? was it tough? how does it compare to store bought or properly cured meat? was it cheaper? did it absorb the odours of the refrigerator? were they too salty? what would you do differently if you tried this again?
I did it at home.It's taste really good tho.It's a way cheaper.It's like beef jerky or Serrano depends on the meat.I used a extra mini refrigerator....but no weird smells at all.
Don't be scared but be careful. Too much pink salt is bad, bad, bad, for you. So measure and calculate 3 times and mix once. Before spicing it up taste it . Fry up a piece and see if its too salty. You can soak it to remove some salt if necessary. But don't for get removing the salt reduces longevity. Your call, if its good to go. Flavor it up. If its too salty soak it for an hour or so rinse well dry it and taste again. You make the call for how long to keep it not me. Keep refrigerated! Great video. thanks for this.
I like my own comment just to get things started
Xavier Perkins Good luck on your journey to the top, heres mine
Felt like tagging along. The view is nice up here.
Fuck it. Have my like as well.
Fiend: "Time to bring you down!" (evil laughter)
Down-voted of course. Get down here
That's the spirit!
Hears a tip if you don't have a vacuum sealer then just take straw and a plastic bag put your meat and salt in the plastic and put a straw in while you are closing the bag and suck out all the air
Jacob piascik you can also use the water displacement method to push the air out
that looks like some other "herbage"
no that does not looklike weed
unless you smoke really shitty weed
Azazel Zo-kalar it was a joke dum dum
i know but it looks so far from weed man xd
btw if that is you in the pic then your kinda cute
Azazel Zo-kalar actually the strain "incredible hulk" is kinda close to the color in the video. just a little more vibrant and is preatty good. i dont smoke though cause its good....i mean bad :P lol 420 life
working at a place in NYC this summer that has house made guanciale for all of their pastas.. so good.
Wow 8 months later and the pay off is awesome did a coppa style Cure on the bonles part a store bought pork shoulder only cost me 10$ for the pork butte and only used half so basically 5 $ tied it up and it came out great After a month covered it with bacon fat and rolled in fresh cracked pepper awesome I am hooked can’t wait to do it again 😆👍👌 do try it totally awesome
This is awesome! You guys inspire me to up the cooking aspect on my channel! Any Pho fam here🍜👀👌
Please make another video likds, it is so satisfying to c cute little cuts of meat curing likds, cannot get enough. No nitrite cures r the best, i am inspired and doing something similar.
Thanks for the video! You guys are creative and I love it. I just spent my monthly comment allocation right here.
Using a very sharp knife without a serrated edge will allow you to cut much thinner slices. I don't know anyone that eats Guanciale that hasn't been cooked. I've made it and pancetta from Berkshire hogs that I bred and raised and I always prefer both cooked.. Pasta Amaticiana is one of the best uses of Guanciale. I use an old wine cooler to cure my various meats and it works great!
Excited to see the homebrew video. Great stuff on the cured meat -- definitely going to try this. Would love to see a fermented meat vid!
Nice and easy. I'll definitely try this one.
Are you not worried about botulism,Trichinella,Staphylococcus mold, Listeria and E.Coli ?
Oh my goodness. I have been waiting for a video like this to come up for so long! Awesome!!
To help with the wait I suppose you could space out what you cure and rotate your stock so that you have a new cure ready every month
try using a sharp strait edge knife. serated knives don't cut strait plus you will get those lines from the blade changing directions. great video. I'm gonna cure some venison
Absolutely fantastic video. Will do this weekend!