That's a great point. I'm disabled and I have some bad days. Now I know that missing by a day or two won't destroy the meat. Ordering the book now. Thanks!
I'll tell you why! The people who own everything don't want you to be healthy and don't like you to be self sufficient! "You will own nothing, and be happy" -some elite Ahole
Thanks to you I have embarked down this road of meat curing myself. I just hung a pork tenderloin in my basement. I would have thought this was nuts a few weeks ago, but everything is going well so far. I’ve watched this video five times so far, and feel confident. Thanks again!
Thank you, young one, for the old, real ways to deal with meats. I'm 71 and from old school farm life. Stuck in subs now,but knowing that we must rediscover ways reducing and losing easy ways to keep foods. You are truly a life saver for those that will attend to your kindness of teaching others. Thank you.
It was really fun to experiment with spices and see what flavors we could get! I really like the wine added to the cure and will be experimenting with more wine based recipes for sure! What flavors will you try? Don't forget you can do this with any whole muscle, beef, pork, goat, venison etc... Remember, the ideal conditions for hanging your cure (at least for the first couple weeks) is somewhere between 40 and 60 degrees, dark or at least out of sunlight, and with good airflow! 30% weight loss for raw eating is from the beginning, raw weight! (I messed up showing yall the wrong weights in this video 🤦♀️) Happy Curing!
@@pamlamay8420 Thank you, I am excitedly working on a Leg of Lamb right now that I think is going to be exquisite! (lord willing nothing goes awry... that cure recipe and tutorial will be up in a couple months. And Im working on a couple shorter cures in beef and maybe venison if i can source some locally. Thanks for watching!
@@apinchofpatience just found your channel. Subbed. I am very curious about the leg of lamb. I tried salt curing in the past and it was an expensive failure. I've read about curing duck and would love to try it. Have you cured duck?
I'm hoping the lamb goes well too, it's the first whole leg I'm trying 🤞 I have not done Duck, but it is on my list of things I'd like to cure, I have not been able to source any yet tho.
A month ago.... when I began seeking instruction on curing meat... I would have never guessed that it could be this easy! You have a laid-back way of teaching, and I think you are marvelous! When you came back after the initial salt preserve, and announced that you had been really sick, it reminded me of a childhood cartoon that was describing different kinds of butterflies.... It showed several beautiful specimens in a row, and then one that was in really bad shape, with crumpled and ruffled wings.... the narrator said.... "what happened to you?".... to which the butterfly replied.... "I been sick!" :) It was so cute, and it has been a favorite line of our family for several decades now! I'm glad you are better, and don't have ruffled/crumpled wings anymore! Anyway... You and your production team have done a terrific set of video's, and I'm about to set out on this meat drying journey myself! Have a great day! Marty Foster
Thank you so much! I'm glad you found the videos helpful and hope you have a wonderful curing experience! I love the butterfly story, thank you for sharing :)
You have a new sub! Told my wife too. I came across the other preservation with salt video and watched this one. I've heard about these methods from guests of Joe Rogan, but you're SHOWING us and I love it. Always interested in how people did things without modern tech and conveniences. We're definitely going to do this. Glad you got treatment in between takes!
Big fan, and have always done without chemical nitrates. I feel like that defeats the whole purpose of doing it at home rather than just buying commercial! Looks great!
Just found and love your channel. You bring fond memories of visiting Alabama folks as a child where they used salt and placed meats hanging outside in Smoke houses. The best meats in the world. 71 years old and will never forget tasting the bacon with cat head biscuits With Sawmill gravy❤❤❤
You will certainly have a high place in heaven, your personality is very nice too. Going to be watching more of your videos. Thank you for sharing your skills. John T.
Really appreciate how you teach this. very simple and to the point. Also love to see more people going away from using the synthetic chemicals in their food just because thats what modern experts do. People forget our ancestors did this stuff way before we had poisons to preserve our foods haha
Your channel just came up in my recommended playlist today. What a blessing! After two videos I am a subscriber. I never cured meat before and I wondered how it was done. I never would have imagined it was so simple. Thank you!!!
Thanks for the very nicely presented information. I'll be ordering the handbook as a guide, but I do like watching your hands on videos better. I'm certainly going to start cureing some meat this week. Looks like fun. Keep smiling.
Another great video! I've subscribed and am running through the gauntlet of your videos. One thing that would be nice is if you mentioned the cut and type of meat you are using in these videos. But other then that, a very enjoyable learning experience. I have always wanted to, but have never had the courage to cure meat. I have read books and watched videos but I'm always worried I'm just going to ruin the meat. You have made it seem so easy. Thank you! Now I have to go buy some meat.
One was a loin, and the others I'm not positive as I processed this animal by myself, which is still somewhat new to me 😀 I think one was the Copa but it was hard to focus working on processing a quarter at a time with my two little ones! I am hoping to have one of my brother in laws who is more proficient in annimal harvest help next time.
Thank you for such wonderful instruction. Your down to earth approach made the daunting task of trying this process so much more relaxed and relatable ❤❤❤
I followed your instructions and I cured some good lean beef. When it was ready, I sliced it very then and tasted it raw. It was okay but I also fried a couple pieces with olive oil and it tasted like a petite sirloin.
I am delighted that I have found your site. In Oz we don't really have jerky and no one seems to know how to do this and although I'm not a real prepper I have been trying to do some longer storage ideas and this is just perfect... thankyou
Thank you for sharing what to do when things don't turn out 100% perfect. We've all been there and need to know how to manage the meat when this happens. Thank you!
Hello and wow can’t believe this is the first time seeing your channel! You have great content will definitely be watching more. May you have a wonderful and blessed day🙏
I did two plain pork loins and they came out wonderful. I also did a bunch of sausages as well. I will be using a ton of spices in the future. There was a Canadian Bacon I made several years back where I used Chipotle in Adobo and nectar from a hive where the bees absconded. It was stunning. Good job.
The very tough bits of meat can be used in stews for extra flavour if too hard to eat. This is what people do in south Spain with the cured ham as some bits can be rock hard but in a chickpea stew it is heaven!
BTW I'm always looking for natural remedies and healthy cooking glad I stumbled across your helpful tips. Everyone needs to just start sharing your videos. Glad you healed up on the second half of the video BTW. You may want to explain yourself ppl might think you got yourself sick from the meat lol. USA world of preservatives in everything ugh. Have a blessed day..😁
I LOVE your channel!! I've been curing meats for a few years and have always been a little afraid of the old salt only method, but not any more!! Wonderful looking "hams"!! What's the temperature in your house? What's your name? Azure Standard is very interesting as well. Thank you so much!!
Hi Tom, I'm so glad to hear you love the channel! My name is Cora, nice to "meet" you 🙂 I have a small spare room that I keep unheated and use as a pantry and hang meat in there, it is pretty dark and stays between 45 and 60 ferenhight with 40/60% humidity in the fall and winter months.
I'm from a family curing for generations.... More than are on record. I'm terrified of synthetic nitrates. They are by definition, poison..... There's a very boring book you should read..... "Who Poisoned Your Bacon Sandwich". (originally written in French) It's dull and full of real science... but if you cure meat that you want to feed to your family... you should look and decide for yourself what makes sense
One of the main reasons I'm taking charge of as much of our food production and processing as I can, everything you can buy is literally poison or sprayed with poison it seems nowadays 😥
Thank you so much for your meat curing videos. It always seemed so intimidating doing it but you simplified it beautifully! So I have done a small pork belly with the salt box method that came out beautifully and tasted just like parma ham. Frying it up like bacon was even more delicious! But my favourite was a leg of lamb, quite small with bone, that I used your brine with wine method! It was a organic lamb that I got from a friend which fed on as we call it in South Africa, karoo bossie, that gives the meat quite a distinctive flavour. My oh my!!! This is the best of cured meats I have tasted by far. Pairing it with Gorgonzola cheese and red wine was sooo delicious! Once again thank you so much for your channel. I learn everyday!❤
Oh, thank you so much for sharing! I'm always delighted to hear from people using these methods and making delicious charcuterie! Your lamb cure sounds amazing!
Big fan of Steve Lamb from River Cottage, have his book as well. I've so far been able to cure meats without the nitrites/nitrates. That said, I am in Australia in the ACT, so Autumn, Winter and early Spring works nicely without the need for preservatives. Steve's other recipe that has me under his spell is his devilled heart dish (search for it on TH-cam) Steve uses pig's heart which is hard to obtain in Australian grocery stores, so I have been using beef hearts. It is delicious and both my boys love it as it has no offal flavour, it is genuinely like a lean steak :)
Very good. I wonder if you could do a summer sausage recipe?. I tasted a great one that had mustard seed in it, Ground peper i think and chilli flakes.
Sounds great! I can work on a summer sausage video but I'm in the middle of moving so it will be a little while before I get to start new projects. Thanks so much!
Thanks so very much for this video! I watched the other one you did, and have made (am making) a salted pork... And after seeing these I'm so inspired to give it a go! I might have to build a meat locker to hang/store all my cures in... Here in Australia we get so many bugs and nasties, is need a mesh covered space to prevent them getting to the meat (not to mention the roaches and mice)!
I'm so glad to hear you are giving it a go! You definitely have more creepy crawlies to contend with down under than I do here in the north. A bug proof locker sounds wise 😀 wishing you the best on the cures! Thanks for sharing!
Are the recipes in this episode all pork? Can one do this with beef as well. I have cured many a ham, bacon , corned beef etc and would like to get away from using nitrates, so I am finding your videos excellent info. I also ordered the River Cottage book while I was watching. Thanks for doing what you do.
Thanks so much! The pieces I'm using in the video are pork because I had recently harvested a pig and that's what I had on hand that needed to be cured but this method works wonderfully on beef, lamb, goat and large game!
I just had a little success curing some pork tenderloins I bought from Costco. They come with some pepper spice rolled around and two bare meat surfaces. They're sold about two dozen in one tray. I rolled tenderloins from one tray, on all sides, and cured for almost three weeks. They're tasty, but salty. I'm trying to use less salt on my second batch, just covering top and bottom with salt, and I hope they cure well. I feel like I'm still playing T-Ball and haven't gotten to swing at a pitch yet.
I like your style! Im just a old bachelor but I'm also a lover of the meat. When I do anything I just do the old shake the cupboard method, but I am learning less is better! 🙂
Does this kind of curing work with other meats and poultry? Thank you for your videos. I much enjoy them. Take care of that hand; what happened to it? You seem so lovely. Nice ‘meeting’ you 😊
Thank you so much! It will absolutely work with most other meets,(beef, lamb, game etc...) I do not know on chicken but I have seen duck breasts done similarly 🙂 My hand was all wrapped up to protect my iv port, I was able to come home after being in hospital for 2 days due to meningitis, but I had to keep up the course of iv antibiotics for 10 days. I'm much recovered now, thank you ☺️
I would avoid any poultry products. Poultry is much more porous than red meat products. This makes the curing process quite different and why you’re more likely to get sick from poultry than red meat.
great video, got some deer coming in soon I hope, very little fat cap on deer, hope it will not be a problem, ordering the book now, thanks for the info
Venison cures really nice but it is lean so depending on the humidity you are working with you could probably wrap pieces in cheesecloth or cotton tea towel before hanging like I did on my most recent video showing cured duck breasts, it helps slow down the drying just a bit and can be helpful for those leaner cuts! th-cam.com/video/b7uLGDS8QS0/w-d-xo.html
wow, that duck video was the second one of yours I watched. Keep sharing, I think we all are going to need to preserve more and more food. We can a lot of our own daily eats from the garden, and domestic meats. I will let you know how the deer comes out. Book will be here in a week @@apinchofpatience
Thank you so much for sharing that book. I am a big fan of River Cottage. Hell, we even have an Australian version. True. Sponsored by Hugh himself. I ordered a copy tonight. I love your work. Thanks heaps.
@@apinchofpatience Can I try to tempt you over? I make cheese, and bread, and sausages and stuff. I'm just a tiny channel but I love playing around with old world skills.
I just checked out your channel and it is lovely! And not tiny by my standards at least, I just hit 100 subscribers on Jan 29th and was so excited about that and then it just exploded out of nowhere! 4k subscribers is beyond my wildest dreams honestly and still feels surreal... are you on Instagram? If you are, send me a message and we can keep chatting there :) my username is @coragbowe
This does help. When you say not copa, not lomo - why? Many of us new to this have zero clue why this is so? And why the wine (prevent bacteria?) Thank you in advance.
Lomo is Spanish for "Tenderloin" The meat I'm working with here is not tenderloin so not technically Lomo though it is prepared using the same principles (all whole muscle cures can be done using the same basic salt cure methods). Copa, Capocollo, Capicola (same thing just different regional names) are made from a specific whole muscle found in the neck/shoulder region of a pig. Again, the same basic curing methods apply but technically the product i was creating did not fit either of those definitions. I was using a random cut from the shoulder, but it was not the actual "copa" muscle. One of the finished cures I tasted in the end was in fact a loin (not tenderloin but loin) and was basically lomo but again the technicalities! It does get a little crazy with all the names and specifics in the traditional meat curing world. Thats why I focus on the traditional methods and then making them suit your taste and geographical conditions more than trying to recreate exact specifics of a well-known traditional cure from a specific region. Hope that helps!
Oh and the wine is mostly for flavor! It really does bring a great depth of flavor to the final product but you can totally leave it out. It is not really doing the preserving, but it does help with the bacteria balance. Again it is completely optional!
I love the content! Thank you for showing us how people for centuries have being preserving meat. Maybe I missed it but I wondered what type of pig your pork comes from. This may help me when I choose a butcher or raise a pig.
Hello! I'm so glad to hear you enjoyed this video. I did not mention the breed, this one was a Berkshire/Hampshire cross which was a choice made more based on local availability than anything else. It was a great pig, decent belly length for bacon, decent fat content, I'm no pro on the breeding side of things but I was happy with the end product :)
Also - how do you keep fruit flies from landing on it, regular house flies from doing the same? Particularly if I soak the meat in wine, the fruit flies will land on it (which is disgusting!!! LOL)
Fantastic question! Flies are totally gross.... Traditional meat curing is a seasonal endeavor! You need to work with what you have as far as weather and storage conditions (or build a fancy curing chamber). So, for me, I am not interested in investing in a climate-controlled curing chamber, I prefer to do it old school and just work with the seasons. That means I do my butchering in the fall or winter when flies are not present and temps are naturally cool. If you are doing a cure and the weather is warm, pests are active, you can wrap the cure with cheese cloth to keep bugs off and apply a LOT of black pepper to the outside of the meat to really keep the flies away! Then just keep an eye on it and watch to make sure there arent any signs or larvae. In warm climates like Italy and Spain they cured meat successfully in warm weather without issue, but I am not super familiar with doing this as I choose to just work with my seasons and utilize the cool months for meat harvest and preservation.
@@apinchofpatience Thank you! I think what we probably will do is pick up another refrigerator at an estate sale (or some other cheap solution) and use it to hang meat. Keep the temp at around 47-50.
Great idea! Only thing I'd suggest with that is make sure you can put a little fan or something in there so you have air movement or I believe mold would become more of an issue.
It would help but also without dry out the surface faster which could impact the cure but if the humidity is high enough that would be a good method to try! Just keep an eye out for any signs of larva so you can remove them and spot treat with vinegar right away to save the cure!
Love your video content, and the informative, simple and easy to understand delivery. Glad you are feeling better, and were able to do all the steps to this process... I've been wanting to learn this, and feel convident in the content of your videos, to follow along. I chose a lean pork loin roast for my first attempt, it's in the salt box now :) Question on "step #3 hang and wait patiently" is there any special "requirements" for the location to where the meat hangs to dry and loose the 30% moisture?
I'm so glad you are enjoying the channel! The ideal location would be dark (or out of direct light at least), cool 40-55f ish, and higher humidity helps with an even drying, 80% humidity is considered ideal generally. Hope that helps. Best wishes on your first cure!
@@apinchofpatience Thank you for the quick response... Figured something like that, but wanted clarification. Please keep up the great content. I particularly like how you reference how things were done in the past... In terms of survival and preservation, refrigerators and electricity are new (only 100 years old)...I'd like to know more about how things were done before those commodities.
@@apinchofpatience I have to tell you I picked up a Spencer roast... it was just under 2 lbs, and followed your instructions... This is an amazing technique. The flavors, and tenderness of the meat. I did another as an experiment, I cold smoked this one for 14 hours, before hanging to give it some extra pretection and flavor. I want to give you credit, and thank you for providing an honest and straight forward approach on creating something extra special with minimal tools, very basic ingredients, and a bit of patients. 😁
Thank you for taking the time to share this! I'm always so happy to hear people's results, it makes me so happy to hear other people are enjoying their own home cured meats! Smoking is such a perfect addition! I'm currently working on building a small smoke house, and I can't wait to be able to add that element to my cures! Thanks again, I'm so glad to hear you are enjoying your home cured creations!
Yes, usually these cures are done in cooler months, or you can use refrigeration to get started. Once your past the initial cure phase and they have dried a bit, you can have them at ambient temps for long-term storage.
I used a loin, a tenderloin (that's the one that got too dry because I forgot to check on it...), and a shoulder roast. Thanks so much! Glad you enjoyed 😄
Thank you for sharing your knowledge!! I grew up on a farm. My mother always cured our pork meat when I was a child. I have been wanting to remember the process, but I was too young. This is so wonderful to learn again! Do you happen to know how to make homemade {the old fashioned way} 😊sour kraut? My grandmother always used a crock but I don't seem to remember the steps for that either...
I'm so glad you enjoyed and found this useful! I do happen to make saurkraut. It's one of my families favorite things! I have a slightly older video on my process to making it. I'll link it here if you are interested in giving it a watch 😀 th-cam.com/video/unumFDEjWE8/w-d-xo.html
Can this be done with chicken? My family eats mostly chicken breast sometimes thighs and pork, occasionally fish. I would be interested in knowing what cuts you use as although you say any muscle meat, I don't know which cuts are muscle. Also can meat after being cured like this be used as a min dish or only as charcuterie boards or bacon?
Ive never tried it on chicken, I have seen some duck breast prosciutto recipes that may be able to convert to chicken but I wonder if because its so lean it might not be a very enjoyable end product... Could be worth experimenting with! And yes larger cuts could be done as main course such as a ham! I have been very much enjoying small air dried hams this winter!
Hi, welcome to the channel! Since this video was made, I moved, so my situation is a bit different. In this house I had a spare room that I just kept the door shut on and used as a pantry/cellar for all my cures, canned goods, ferments etc... in my new home I don't have a room that naturally stays quite as cool but I have an entry way that is quite cold and that's where I've been starting and hanging cures for the time being. Eventually I'd love to make a root cellar but for now that is working. A garage or basement can be great options if you have either of those!
New subscriber! Love these videos and want to try it. You helped ease my nerves with simple explanations and showing is you will even eat the “moldy” ones. One question, do you worry about flies landing on it while curing?
Hi, thanks for subscribing! I start my cures in the winter usually so flies are not an issue at that point but if that isn't an option, cold smoke, lots of black pepper on the outside of the cure and thinner cuts that dry faster cam all help reduce pest issues. If you live somewhere constantly warm biltong is a great cure to look into!
Great question! For thick things like loins or like the whole leg of lamb i showed in another video, you either need multiple applications of salt/sugar or a brine. I really like this hybrid brine. You could also do this on bacon, but it will give you a slightly different end product, experiment tho, you might love it! I would suggest cutting the salt with sugar tho because every time I have let a salt only cure like the bacon sit in its brine it gets way to salty unless I add wine and/or sugar too.
Hi. How do you monitor humidity? My first attempt at salting a ham portion sadly must have dried too quickly, cracked and ended up with fly maggots. I was entirely destrought when i found it today. Trying to prevent this in the future.
Oh no! I'm so sorry to hear that, it's heartbreaking when we have losses in food preservation! I use a little gage I'll link here for you to look at and it seems to be pretty darn accurate. I also check on cures daily if possible once I hang them until I feel like they are stable. If fly larve is detected early on it can usually be removed, and the cire salvaged! Also, I could use a bag to cover the ham to keep the moisture in and keep flies off, but it ksnt 100%, so it's still good to check regularly with the bag as well. amzn.to/3ZQ1j8d
Great work the meat looks so perfect I am going to try goat do you think it will dry out too fast very lean meat how many days do you think it should dry for
Very lean does dry faster, so I'd try to get the humidity at the higher end. Humidity for curing should usually be 60-80% with good airflow. I had issues with one really lean cut drying way too much because I'd been sick and hadn't cracked the window or added a humidifier, so the humidity was 30% for a while, and it just shriveled... it was still tasty but hard to cut, and I ended up cutting into cubes and rehydrating in soups rather than doing thin slices on that one. Hope that helps! I think goat will be delicious! 😋
Hello in New Zealand! I love your beautiful corner of the world, had the privilege of doing the WWOOF program there with my husband when we were first married and it was a truly amamzing experience! Using lots of black pepper on the outside of the cure while it is drying really keeps bugs away, you can use cheesecloth or an old cotton pillowcase to cover the cure while it is drying also but that is not 100%, you'd need to keep an eye on it to make sure no pesky flies had infiltrated. Once the cure has dried a bit it is usually much less attractive to the bugs and once it has dried down to that 30% weight loss it is hard enough that even if bugs land they should not be a problem any more.
@@apinchofpatience Oh, thank you so much for that advice! That programme is so good, you can go literally anywhere in the world with it while you travel and work around the coutry. So glad you loved New Zealand. It's such a blessing to live here. Thanks again and God bless. 😁❤️😁
Thank you, I'm so glad you enjoyed! I got into more detials about ideal storage conditions in this follow up th-cam.com/video/YvUjYA_0F5g/w-d-xo.html let me know if that doesn't answer all your questions and I'll do my best to help!
Subscribed. I'm very interested, but I'm wondering if you can dry it to a tender stage and then stop before it turns into a rock. I can't think of any dish I make that I would want grated meat in. But maybe it would soften up enough in beans or stew in chunks? Anyway Great video and a great piece of knowledge for survival without a fridge. 😎👍
Thanks so much! Yes, I had been sick as I'm sure you saw lol and thus did not crack the window or add humidity to my very dry environment for several weeks and had my very lean cures go over dry. This is easily avoided by maintaining more optimal storage conditions with 60-80% humidity and also you can take the meat down and wrap in cotton cloth or use a lard and rice flour mix to help stop the drying process. Cuts of meat with higher fat content are also more resistant to drying too much. The extra dry bits are amazing in a pot of beans! Just dice up and add at with dry beans and simmer low and slow all day and they will be delicious!
It definitely can be done with frozen and thawed meat. The more food miles tho the higher chance of bacterial contamination, I think. I'm personally much more inclined to go to a butcher shop or small farmer to support local and get meat that hasn't traveled far than say a Walmart. Whatever quality the meat was at the start will be very apparent in the finished product, so my recommendation is to try to use good quality meat that is a local as pissible! Hope that helps 😄
Thank you for all your video’s! You are such an inspiration. I just want to check, do you geound your salt very fine as it looks almost powdery compared to normal salt?
Thank you, I'm glad you are enjoying them! I don't, I bought it this way but I recommend a regular fine grind, this is very easy to over salt with but I bought it in bulk when my regular salt was out of stock so I'm using it up 😄
I had meningitis 🤕 wish it had been covid or just about anything else lol but I made it thru and was blessed with a speedy recovery! My hand was relaxed, just wrapped up to protect my iv port while I was still on iv antibiotics. I'm so glad you enjoyed the video, thanks for taking time to comment!
The fact that you got sick and had to let it go longer, and showed us it was no big deal was really nice/comforting for us newbies.
That's a great point. I'm disabled and I have some bad days. Now I know that missing by a day or two won't destroy the meat. Ordering the book now. Thanks!
You ain't gonna lose the meat but as a begginer I just do some test with 4 lomos and at 30% it's so much tender!
I don’t know how this channel doesn’t have more subscribers. Very interesting topics and high production quality, keep up the good work.
Thank you!
Right....
I'll tell you why! The people who own everything don't want you to be healthy and don't like you to be self sufficient! "You will own nothing, and be happy" -some elite Ahole
Thanks to you I have embarked down this road of meat curing myself. I just hung a pork tenderloin in my basement. I would have thought this was nuts a few weeks ago, but everything is going well so far. I’ve watched this video five times so far, and feel confident. Thanks again!
Congratulations on your first cure! You are very welcome; I am so glad you decided to give it a try!
Thank you, young one, for the old, real ways to deal with meats. I'm 71 and from old school farm life. Stuck in subs now,but knowing that we must rediscover ways reducing and losing easy ways to keep foods. You are truly a life saver for those that will attend to your kindness of teaching others. Thank you.
I could just sit and listen to you for hours, you have such a comforting way of speaking. Well done!!
Thank you! I'm glad you enjoy the videos ☺️
@@Steven-js8yk right ? I say the same.
Some video presenters can a bit touch annoying, the way they speak or how they handle/throw their ingredients 😁
It was really fun to experiment with spices and see what flavors we could get! I really like the wine added to the cure and will be experimenting with more wine based recipes for sure! What flavors will you try? Don't forget you can do this with any whole muscle, beef, pork, goat, venison etc...
Remember, the ideal conditions for hanging your cure (at least for the first couple weeks) is somewhere between 40 and 60 degrees, dark or at least out of sunlight, and with good airflow!
30% weight loss for raw eating is from the beginning, raw weight! (I messed up showing yall the wrong weights in this video 🤦♀️)
Happy Curing!
Please add more videos when you cure more meat.
Thank you I will be waiting
You made me hungry with the wine infused cured meat lol.
I love all the fancy cheeses, I bet that would be delicious as a treat on a cheese plate.
@@pamlamay8420 Thank you, I am excitedly working on a Leg of Lamb right now that I think is going to be exquisite! (lord willing nothing goes awry... that cure recipe and tutorial will be up in a couple months. And Im working on a couple shorter cures in beef and maybe venison if i can source some locally. Thanks for watching!
@@apinchofpatience just found your channel. Subbed.
I am very curious about the leg of lamb. I tried salt curing in the past and it was an expensive failure.
I've read about curing duck and would love to try it.
Have you cured duck?
I'm hoping the lamb goes well too, it's the first whole leg I'm trying 🤞
I have not done Duck, but it is on my list of things I'd like to cure, I have not been able to source any yet tho.
A month ago.... when I began seeking instruction on curing meat... I would have never guessed that it could be this easy! You have a laid-back way of teaching, and I think you are marvelous! When you came back after the initial salt preserve, and announced that you had been really sick, it reminded me of a childhood cartoon that was describing different kinds of butterflies.... It showed several beautiful specimens in a row, and then one that was in really bad shape, with crumpled and ruffled wings.... the narrator said.... "what happened to you?".... to which the butterfly replied.... "I been sick!" :) It was so cute, and it has been a favorite line of our family for several decades now! I'm glad you are better, and don't have ruffled/crumpled wings anymore! Anyway... You and your production team have done a terrific set of video's, and I'm about to set out on this meat drying journey myself! Have a great day! Marty Foster
Thank you so much! I'm glad you found the videos helpful and hope you have a wonderful curing experience!
I love the butterfly story, thank you for sharing :)
The meat preserve process is presented clear and concise, but the eye candy in background is the shelves. Beyond functional, very nice.
You have a new sub! Told my wife too. I came across the other preservation with salt video and watched this one. I've heard about these methods from guests of Joe Rogan, but you're SHOWING us and I love it. Always interested in how people did things without modern tech and conveniences. We're definitely going to do this. Glad you got treatment in between takes!
Big fan, and have always done without chemical nitrates. I feel like that defeats the whole purpose of doing it at home rather than just buying commercial!
Looks great!
Just found and love your channel. You bring fond memories of visiting Alabama folks as a child where they used salt and placed meats hanging outside in Smoke houses. The best meats in the world. 71 years old and will never forget tasting the bacon with cat head biscuits With Sawmill gravy❤❤❤
You will certainly have a high place in heaven, your personality is very nice too. Going to be watching more of your videos. Thank you for sharing your skills. John T.
Really appreciate how you teach this. very simple and to the point. Also love to see more people going away from using the synthetic chemicals in their food just because thats what modern experts do. People forget our ancestors did this stuff way before we had poisons to preserve our foods haha
Thank you!
Your channel just came up in my recommended playlist today. What a blessing! After two videos I am a subscriber. I never cured meat before and I wondered how it was done. I never would have imagined it was so simple. Thank you!!!
Welcome, I'm glad you enjoyed the videos! Thanks so much for taking the time to comment and say hello!
This looks pretty easy. I believe I'll give it a try.Thanks for the videos.
Have fun, hope they turn out great for you 😀
Thanks for the very nicely presented information. I'll be ordering the handbook as a guide, but I do like watching your hands on videos better. I'm certainly going to start cureing some meat this week. Looks like fun. Keep smiling.
I have just found your channel! Loving it! 🙌 Thank you so much for all the info! And I LOVE how you have everything organised into playlists. 🤗 x
Hi Heidi, welcome! I'm so glad to hear you are enjoying the channel! Thanks for taking the time to say so 😀
Another great video! I've subscribed and am running through the gauntlet of your videos. One thing that would be nice is if you mentioned the cut and type of meat you are using in these videos. But other then that, a very enjoyable learning experience. I have always wanted to, but have never had the courage to cure meat. I have read books and watched videos but I'm always worried I'm just going to ruin the meat. You have made it seem so easy. Thank you! Now I have to go buy some meat.
Please tell cut of meat!
One was a loin, and the others I'm not positive as I processed this animal by myself, which is still somewhat new to me 😀 I think one was the Copa but it was hard to focus working on processing a quarter at a time with my two little ones! I am hoping to have one of my brother in laws who is more proficient in annimal harvest help next time.
Thank you for such wonderful instruction. Your down to earth approach made the daunting task of trying this process so much more relaxed and relatable ❤❤❤
I followed your instructions and I cured some good lean beef. When it was ready, I sliced it very then and tasted it raw. It was okay but I also fried a couple pieces with olive oil and it tasted like a petite sirloin.
I was going to ask if you could do it with beef. Thanks for answering my question 😊
You are an excellent communicator. I look forward to seeing more educational videos from you. Bravo.
Thank you so much, you are very kind! I look forward to sharing more videos ☺️ thanks for watching and taking time to comment!
I am delighted that I have found your site. In Oz we don't really have jerky and no one seems to know how to do this and although I'm not a real prepper I have been trying to do some longer storage ideas and this is just perfect... thankyou
Welcome, I'm delighted to have you join the channel! :)
Thank you for sharing what to do when things don't turn out 100% perfect. We've all been there and need to know how to manage the meat when this happens. Thank you!
It’s amazing how far you can push curing safely. Thanks for the vid!
Thanks for watching!
Hello and wow can’t believe this is the first time seeing your channel! You have great content will definitely be watching more. May you have a wonderful and blessed day🙏
Thank you and welcome to the channel!
Just subscribed, really enjoy the way you present such a fascination subject, Mike from U.K.
I did two plain pork loins and they came out wonderful. I also did a bunch of sausages as well. I will be using a ton of spices in the future. There was a Canadian Bacon I made several years back where I used Chipotle in Adobo and nectar from a hive where the bees absconded. It was stunning. Good job.
That sounds delicious!
So glad I found this channel ... Very enjoyable learning from her .
Glad you enjoy it!
The very tough bits of meat can be used in stews for extra flavour if too hard to eat. This is what people do in south Spain with the cured ham as some bits can be rock hard but in a chickpea stew it is heaven!
Thankyou for the time you take to share your knowledge and explain everything in so much detail. I really do appreciate it.
Thank you! I'm so glad you found it useful 💗
BTW I'm always looking for natural remedies and healthy cooking glad I stumbled across your helpful tips.
Everyone needs to just start sharing your videos.
Glad you healed up on the second half of the video BTW.
You may want to explain yourself ppl might think you got yourself sick from the meat lol.
USA world of preservatives in everything ugh.
Have a blessed day..😁
I LOVE your channel!! I've been curing meats for a few years and have always been a little afraid of the old salt only method, but not any more!! Wonderful looking "hams"!! What's the temperature in your house? What's your name? Azure Standard is very interesting as well. Thank you so much!!
Hi Tom, I'm so glad to hear you love the channel! My name is Cora, nice to "meet" you 🙂 I have a small spare room that I keep unheated and use as a pantry and hang meat in there, it is pretty dark and stays between 45 and 60 ferenhight with 40/60% humidity in the fall and winter months.
I'm from a family curing for generations.... More than are on record. I'm terrified of synthetic nitrates. They are by definition, poison..... There's a very boring book you should read..... "Who Poisoned Your Bacon Sandwich". (originally written in French) It's dull and full of real science... but if you cure meat that you want to feed to your family... you should look and decide for yourself what makes sense
One of the main reasons I'm taking charge of as much of our food production and processing as I can, everything you can buy is literally poison or sprayed with poison it seems nowadays 😥
@@apinchofpatience totally agree for every one too two pigs cured in salt theirs almost 7% formaldehyde mixed 👀. Here in Northern Ireland 😊
This was new to me. Thank you for the education. I am a 77 y.o. man still going. Like it 👍🤟
Awesome! Thanks so much for watching and saying hi 👋
I can't believe I don't know about this. I had no clue meat could be preserved this way. Its very sad this knowledge has been widely lost. Thank you!
I love that you've basically made big biltong.
Highly recommend getting a good biltong carver for the drier preserves. 🥩🥓
Thank you so much for your meat curing videos. It always seemed so intimidating doing it but you simplified it beautifully!
So I have done a small pork belly with the salt box method that came out beautifully and tasted just like parma ham. Frying it up like bacon was even more delicious! But my favourite was a leg of lamb, quite small with bone, that I used your brine with wine method! It was a organic lamb that I got from a friend which fed on as we call it in South Africa, karoo bossie, that gives the meat quite a distinctive flavour. My oh my!!! This is the best of cured meats I have tasted by far. Pairing it with Gorgonzola cheese and red wine was sooo delicious! Once again thank you so much for your channel. I learn everyday!❤
Oh, thank you so much for sharing! I'm always delighted to hear from people using these methods and making delicious charcuterie! Your lamb cure sounds amazing!
Big fan of Steve Lamb from River Cottage, have his book as well. I've so far been able to cure meats without the nitrites/nitrates. That said, I am in Australia in the ACT, so Autumn, Winter and early Spring works nicely without the need for preservatives. Steve's other recipe that has me under his spell is his devilled heart dish (search for it on TH-cam) Steve uses pig's heart which is hard to obtain in Australian grocery stores, so I have been using beef hearts. It is delicious and both my boys love it as it has no offal flavour, it is genuinely like a lean steak :)
Oh that sounds amazing! I'll look that up, my hubby is the only one who does not like heart so maybe I can convert him with that 😄
@@apinchofpatience b
Just go to your butcher mate, we just order any meats or offal we want. Also in Australia
@@sharonfarquharson3893 not sure who you are replying to, or your point?
Absolutely beautiful! The final cured meat products looked pretty good too. Take care. sincerely, Dean O. :-I
Very good. I wonder if you could do a summer sausage recipe?. I tasted a great one that had mustard seed in it, Ground peper i think and chilli flakes.
Sounds great! I can work on a summer sausage video but I'm in the middle of moving so it will be a little while before I get to start new projects. Thanks so much!
Iam definitely going to try this out get some pork on sale it just worth a try no freezer that’s the nice part about it 👍👍😎
Thank thank thank you! I just found your channel and I am so excited to try these whole muscle cures!
You're welcome! I'm so glad you enjoyed it, and best luck on your curing endeavors!
Your cat was calling B.S. on the mold being safe 😉 JK, great video, I ordered the book off thrift books for $18
Lol thank you! I love thrift books, hope you enjoy the book!
Thanks so very much for this video! I watched the other one you did, and have made (am making) a salted pork...
And after seeing these I'm so inspired to give it a go!
I might have to build a meat locker to hang/store all my cures in... Here in Australia we get so many bugs and nasties, is need a mesh covered space to prevent them getting to the meat (not to mention the roaches and mice)!
I'm so glad to hear you are giving it a go! You definitely have more creepy crawlies to contend with down under than I do here in the north. A bug proof locker sounds wise 😀 wishing you the best on the cures! Thanks for sharing!
Looks like you could use a tabletop slicer 👍👍
Are the recipes in this episode all pork? Can one do this with beef as well. I have cured many a ham, bacon , corned beef etc and would like to get away from using nitrates, so I am finding your videos excellent info. I also ordered the River Cottage book while I was watching. Thanks for doing what you do.
Thanks so much! The pieces I'm using in the video are pork because I had recently harvested a pig and that's what I had on hand that needed to be cured but this method works wonderfully on beef, lamb, goat and large game!
Wow, this was awesome!
Glad you enjoyed it!
I'm definitely going to be doing this in the future❤
Thank you so much for this video, I have never try to cure meat, but after this video I will give it try, it was a beautiful video
Thank you!
I will be giving it a go when my living situation improves
I have never tried this but I want to learn how to do it. Thanks for the video.
You do such a great job!! Years back I learned they paid Roman soldiers with salt sometimes!
Thank you! Yes, the root of the word "salary" is related to salt! So neat!
We have learned so much from you thanks 1000 points The Morins in Milo, Maine
So beautiful! Speedy recovery
I am so happy I found your channel.
yes going to give it a try.
Just found your channel. Great info and wonderful production and delivery.
I just had a little success curing some pork tenderloins I bought from Costco. They come with some pepper spice rolled around and two bare meat surfaces. They're sold about two dozen in one tray. I rolled tenderloins from one tray, on all sides, and cured for almost three weeks. They're tasty, but salty. I'm trying to use less salt on my second batch, just covering top and bottom with salt, and I hope they cure well. I feel like I'm still playing T-Ball and haven't gotten to swing at a pitch yet.
I like your style! Im just a old bachelor but I'm also a lover of the meat. When I do anything I just do the old shake the cupboard method, but I am learning less is better! 🙂
If you wrap the larger cuts in a cheese cloth the will cure slower but won’t split it slows down the evap
Does this kind of curing work with other meats and poultry?
Thank you for your videos. I much enjoy them. Take care of that hand; what happened to it? You seem so lovely. Nice ‘meeting’ you 😊
Thank you so much! It will absolutely work with most other meets,(beef, lamb, game etc...) I do not know on chicken but I have seen duck breasts done similarly 🙂
My hand was all wrapped up to protect my iv port, I was able to come home after being in hospital for 2 days due to meningitis, but I had to keep up the course of iv antibiotics for 10 days. I'm much recovered now, thank you ☺️
I would avoid any poultry products. Poultry is much more porous than red meat products. This makes the curing process quite different and why you’re more likely to get sick from poultry than red meat.
I look forward to trying this with venison.
great video, got some deer coming in soon I hope, very little fat cap on deer, hope it will not be a problem, ordering the book now, thanks for the info
Venison cures really nice but it is lean so depending on the humidity you are working with you could probably wrap pieces in cheesecloth or cotton tea towel before hanging like I did on my most recent video showing cured duck breasts, it helps slow down the drying just a bit and can be helpful for those leaner cuts!
th-cam.com/video/b7uLGDS8QS0/w-d-xo.html
wow, that duck video was the second one of yours I watched. Keep sharing, I think we all are going to need to preserve more and more food. We can a lot of our own daily eats from the garden, and domestic meats. I will let you know how the deer comes out. Book will be here in a week @@apinchofpatience
Great stuff to pass on to the public,thank you!!peace
Thank you for completing the process in 1 video
Glad you enjoyed it!
I subscribed and bought that book. Thanks for the great presentation.
Thank you so much for sharing that book. I am a big fan of River Cottage. Hell, we even have an Australian version. True. Sponsored by Hugh himself. I ordered a copy tonight. I love your work. Thanks heaps.
Thanks so much! I'm glad you enjoyed the videos! 😀
@@apinchofpatience Can I try to tempt you over? I make cheese, and bread, and sausages and stuff. I'm just a tiny channel but I love playing around with old world skills.
I just checked out your channel and it is lovely! And not tiny by my standards at least, I just hit 100 subscribers on Jan 29th and was so excited about that and then it just exploded out of nowhere! 4k subscribers is beyond my wildest dreams honestly and still feels surreal... are you on Instagram? If you are, send me a message and we can keep chatting there :) my username is @coragbowe
@@apinchofpatience I did indeed. I'm thinking our families have a lot of interests in common. Thank you very much.
Hey thanks! I’m going to try this.
I really would love you toshow us all the steps slowly and just.not explaining. Ty
Is that a cut of pork or beef or? Great video. I'd like to see how it turns out with beef since we don't eat pork.
I am using pork in this video because I had recently processed the years pig. This will work wonderfully on beef, lamb and large game as well!
To get more air out of bag I submerge bag in water near to ziplock.
Smicey spokey paprika! Hah. Great video. So real.
Lol I try to keep it real! Thanks for watching 😄
This does help. When you say not copa, not lomo - why? Many of us new to this have zero clue why this is so? And why the wine (prevent bacteria?) Thank you in advance.
Lomo is Spanish for "Tenderloin" The meat I'm working with here is not tenderloin so not technically Lomo though it is prepared using the same principles (all whole muscle cures can be done using the same basic salt cure methods). Copa, Capocollo, Capicola (same thing just different regional names) are made from a specific whole muscle found in the neck/shoulder region of a pig. Again, the same basic curing methods apply but technically the product i was creating did not fit either of those definitions. I was using a random cut from the shoulder, but it was not the actual "copa" muscle. One of the finished cures I tasted in the end was in fact a loin (not tenderloin but loin) and was basically lomo but again the technicalities! It does get a little crazy with all the names and specifics in the traditional meat curing world. Thats why I focus on the traditional methods and then making them suit your taste and geographical conditions more than trying to recreate exact specifics of a well-known traditional cure from a specific region. Hope that helps!
Oh and the wine is mostly for flavor! It really does bring a great depth of flavor to the final product but you can totally leave it out. It is not really doing the preserving, but it does help with the bacteria balance. Again it is completely optional!
@@apinchofpatience Thank you for that explanation!!!
Another good video!!
I guess that “glass” of wine measure is very objective. Your amount is nowhere near my “glass” of wine measure. Lol
😆 lol well I always knew I was a lightweight, it's a very flexible measurement indeed.
I love the content! Thank you for showing us how people for centuries have being preserving meat. Maybe I missed it but I wondered what type of pig your pork comes from. This may help me when I choose a butcher or raise a pig.
Hello! I'm so glad to hear you enjoyed this video. I did not mention the breed, this one was a Berkshire/Hampshire cross which was a choice made more based on local availability than anything else. It was a great pig, decent belly length for bacon, decent fat content, I'm no pro on the breeding side of things but I was happy with the end product :)
Excellent work!
Glad you like it!
Also - how do you keep fruit flies from landing on it, regular house flies from doing the same? Particularly if I soak the meat in wine, the fruit flies will land on it (which is disgusting!!! LOL)
Fantastic question! Flies are totally gross.... Traditional meat curing is a seasonal endeavor! You need to work with what you have as far as weather and storage conditions (or build a fancy curing chamber). So, for me, I am not interested in investing in a climate-controlled curing chamber, I prefer to do it old school and just work with the seasons. That means I do my butchering in the fall or winter when flies are not present and temps are naturally cool. If you are doing a cure and the weather is warm, pests are active, you can wrap the cure with cheese cloth to keep bugs off and apply a LOT of black pepper to the outside of the meat to really keep the flies away! Then just keep an eye on it and watch to make sure there arent any signs or larvae. In warm climates like Italy and Spain they cured meat successfully in warm weather without issue, but I am not super familiar with doing this as I choose to just work with my seasons and utilize the cool months for meat harvest and preservation.
@@apinchofpatience Thank you! I think what we probably will do is pick up another refrigerator at an estate sale (or some other cheap solution) and use it to hang meat. Keep the temp at around 47-50.
Great idea! Only thing I'd suggest with that is make sure you can put a little fan or something in there so you have air movement or I believe mold would become more of an issue.
Would having a fan turned toward the meat keep insects away without impacting the curing process?
It would help but also without dry out the surface faster which could impact the cure but if the humidity is high enough that would be a good method to try! Just keep an eye out for any signs of larva so you can remove them and spot treat with vinegar right away to save the cure!
Love your video content, and the informative, simple and easy to understand delivery. Glad you are feeling better, and were able to do all the steps to this process... I've been wanting to learn this, and feel convident in the content of your videos, to follow along.
I chose a lean pork loin roast for my first attempt, it's in the salt box now :)
Question on "step #3 hang and wait patiently" is there any special "requirements" for the location to where the meat hangs to dry and loose the 30% moisture?
I'm so glad you are enjoying the channel! The ideal location would be dark (or out of direct light at least), cool 40-55f ish, and higher humidity helps with an even drying, 80% humidity is considered ideal generally. Hope that helps. Best wishes on your first cure!
@@apinchofpatience Thank you for the quick response... Figured something like that, but wanted clarification. Please keep up the great content. I particularly like how you reference how things were done in the past... In terms of survival and preservation, refrigerators and electricity are new (only 100 years old)...I'd like to know more about how things were done before those commodities.
@@apinchofpatience I have to tell you I picked up a Spencer roast... it was just under 2 lbs, and followed your instructions... This is an amazing technique. The flavors, and tenderness of the meat. I did another as an experiment, I cold smoked this one for 14 hours, before hanging to give it some extra pretection and flavor. I want to give you credit, and thank you for providing an honest and straight forward approach on creating something extra special with minimal tools, very basic ingredients, and a bit of patients. 😁
Thank you for taking the time to share this! I'm always so happy to hear people's results, it makes me so happy to hear other people are enjoying their own home cured meats!
Smoking is such a perfect addition! I'm currently working on building a small smoke house, and I can't wait to be able to add that element to my cures!
Thanks again, I'm so glad to hear you are enjoying your home cured creations!
So I seen your comment of curing at 45 to 60° F
With about the same fluctuations for humidity, what about summer months ? Would i need to refrigerate?
Yes, usually these cures are done in cooler months, or you can use refrigeration to get started. Once your past the initial cure phase and they have dried a bit, you can have them at ambient temps for long-term storage.
WHAT KINDS OF MEAT ARE YOU USING IN THIS VIDEO????????????????????? I LOVE THIS! KEEP UP THE GOOD WORK!
I used a loin, a tenderloin (that's the one that got too dry because I forgot to check on it...), and a shoulder roast. Thanks so much! Glad you enjoyed 😄
Thank you for sharing your knowledge!! I grew up on a farm. My mother always cured our pork meat when I was a child. I have been wanting to remember the process, but I was too young. This is so wonderful to learn again! Do you happen to know how to make homemade {the old fashioned way} 😊sour kraut? My grandmother always used a crock but I don't seem to remember the steps for that either...
I'm so glad you enjoyed and found this useful! I do happen to make saurkraut. It's one of my families favorite things! I have a slightly older video on my process to making it. I'll link it here if you are interested in giving it a watch 😀 th-cam.com/video/unumFDEjWE8/w-d-xo.html
Can this be done with chicken? My family eats mostly chicken breast sometimes thighs and pork, occasionally fish. I would be interested in knowing what cuts you use as although you say any muscle meat, I don't know which cuts are muscle. Also can meat after being cured like this be used as a min dish or only as charcuterie boards or bacon?
Ive never tried it on chicken, I have seen some duck breast prosciutto recipes that may be able to convert to chicken but I wonder if because its so lean it might not be a very enjoyable end product... Could be worth experimenting with! And yes larger cuts could be done as main course such as a ham! I have been very much enjoying small air dried hams this winter!
Im so excited to try all of these
New to your channel……loving it so far thank you. Where do you hang your meat while curing and where do you store it after it has cured?
Hi, welcome to the channel! Since this video was made, I moved, so my situation is a bit different. In this house I had a spare room that I just kept the door shut on and used as a pantry/cellar for all my cures, canned goods, ferments etc... in my new home I don't have a room that naturally stays quite as cool but I have an entry way that is quite cold and that's where I've been starting and hanging cures for the time being. Eventually I'd love to make a root cellar but for now that is working. A garage or basement can be great options if you have either of those!
New subscriber! Love these videos and want to try it. You helped ease my nerves with simple explanations and showing is you will even eat the “moldy” ones.
One question, do you worry about flies landing on it while curing?
Hi, thanks for subscribing! I start my cures in the winter usually so flies are not an issue at that point but if that isn't an option, cold smoke, lots of black pepper on the outside of the cure and thinner cuts that dry faster cam all help reduce pest issues. If you live somewhere constantly warm biltong is a great cure to look into!
Why do we use a wet brine here but a dry cure for bacon? I’m confused I thought we needed to pull water out. Love this stuff thank you!
Great question! For thick things like loins or like the whole leg of lamb i showed in another video, you either need multiple applications of salt/sugar or a brine. I really like this hybrid brine. You could also do this on bacon, but it will give you a slightly different end product, experiment tho, you might love it! I would suggest cutting the salt with sugar tho because every time I have let a salt only cure like the bacon sit in its brine it gets way to salty unless I add wine and/or sugar too.
Great video.
My guess is that this would work the same for wild meat ?
Absolutley!
Love this thank you so much from Sunny South africa
You are seriously amazing.
Hi. How do you monitor humidity? My first attempt at salting a ham portion sadly must have dried too quickly, cracked and ended up with fly maggots. I was entirely destrought when i found it today.
Trying to prevent this in the future.
Oh no! I'm so sorry to hear that, it's heartbreaking when we have losses in food preservation! I use a little gage I'll link here for you to look at and it seems to be pretty darn accurate. I also check on cures daily if possible once I hang them until I feel like they are stable. If fly larve is detected early on it can usually be removed, and the cire salvaged! Also, I could use a bag to cover the ham to keep the moisture in and keep flies off, but it ksnt 100%, so it's still good to check regularly with the bag as well. amzn.to/3ZQ1j8d
Maybe you could make a mosquito type tent over the meat so it can get air but no bugs. Just a thought
Great work the meat looks so perfect I am going to try goat do you think it will dry out too fast very lean meat how many days do you think it should dry for
Very lean does dry faster, so I'd try to get the humidity at the higher end. Humidity for curing should usually be 60-80% with good airflow. I had issues with one really lean cut drying way too much because I'd been sick and hadn't cracked the window or added a humidifier, so the humidity was 30% for a while, and it just shriveled... it was still tasty but hard to cut, and I ended up cutting into cubes and rehydrating in soups rather than doing thin slices on that one. Hope that helps! I think goat will be delicious! 😋
What about flies? Here in New Zealand there is always a sneaky fly somewhere. 😊
Hello in New Zealand! I love your beautiful corner of the world, had the privilege of doing the WWOOF program there with my husband when we were first married and it was a truly amamzing experience!
Using lots of black pepper on the outside of the cure while it is drying really keeps bugs away, you can use cheesecloth or an old cotton pillowcase to cover the cure while it is drying also but that is not 100%, you'd need to keep an eye on it to make sure no pesky flies had infiltrated. Once the cure has dried a bit it is usually much less attractive to the bugs and once it has dried down to that 30% weight loss it is hard enough that even if bugs land they should not be a problem any more.
@@apinchofpatience Oh, thank you so much for that advice! That programme is so good, you can go literally anywhere in the world with it while you travel and work around the coutry. So glad you loved New Zealand. It's such a blessing to live here. Thanks again and God bless. 😁❤️😁
Love your videos, thank you!!
thanks for the review interesting recipe. beautiful presenter and good operator. and under what temperature and humidity conditions does drying occur?
Thank you, I'm so glad you enjoyed! I got into more detials about ideal storage conditions in this follow up th-cam.com/video/YvUjYA_0F5g/w-d-xo.html let me know if that doesn't answer all your questions and I'll do my best to help!
@@apinchofpatience you are just super. thank you very much
Subscribed. I'm very interested, but I'm wondering if you can dry it to a tender stage and then stop before it turns into a rock. I can't think of any dish I make that I would want grated meat in. But maybe it would soften up enough in beans or stew in chunks?
Anyway Great video and a great piece of knowledge for survival without a fridge. 😎👍
Thanks so much! Yes, I had been sick as I'm sure you saw lol and thus did not crack the window or add humidity to my very dry environment for several weeks and had my very lean cures go over dry. This is easily avoided by maintaining more optimal storage conditions with 60-80% humidity and also you can take the meat down and wrap in cotton cloth or use a lard and rice flour mix to help stop the drying process. Cuts of meat with higher fat content are also more resistant to drying too much. The extra dry bits are amazing in a pot of beans! Just dice up and add at with dry beans and simmer low and slow all day and they will be delicious!
@@apinchofpatience awesome. Thank you very much. 😁👍
is this successful with conventionally butchered and frozen cuts?
It definitely can be done with frozen and thawed meat. The more food miles tho the higher chance of bacterial contamination, I think. I'm personally much more inclined to go to a butcher shop or small farmer to support local and get meat that hasn't traveled far than say a Walmart. Whatever quality the meat was at the start will be very apparent in the finished product, so my recommendation is to try to use good quality meat that is a local as pissible! Hope that helps 😄
Thank you for all your video’s! You are such an inspiration.
I just want to check, do you geound your salt very fine as it looks almost powdery compared to normal salt?
Thank you, I'm glad you are enjoying them!
I don't, I bought it this way but I recommend a regular fine grind, this is very easy to over salt with but I bought it in bulk when my regular salt was out of stock so I'm using it up 😄
Very cool.
I Hope you had covid and nothing else. How's your hand? I hope it recovered, as well. Great discriptions, Thankyou.
I had meningitis 🤕 wish it had been covid or just about anything else lol but I made it thru and was blessed with a speedy recovery! My hand was relaxed, just wrapped up to protect my iv port while I was still on iv antibiotics.
I'm so glad you enjoyed the video, thanks for taking time to comment!
Thanks