Thanks for the kind words! Yes, I agree that most of our store bought beef is rather bland, unfortunately. Treating it like this does make for a little magic. 😁
Like it! Tip, if you are going to vacuum pack for the fridge, throw an extra 6-8" on the bag so you can reuse it if you open it several times and reseal.
Totally! I reuse these as many times as possible. With six people in the house, I always slice off enough to make up for the portion I've removed. 🤣 With the cost of those bags, a person can't afford to just throw them away every time you open the same meat. Thanks for the great comment!
Awesome! Thanks for the kind words. Yeah, pastrami is super delicious...I'll have to record the next time I make it (I often make elk pastrami, and it's great). If you give this a whirl, please let me know how it turns out! 😁
I have been making sous vide beef (all cuts, and pork loin) for about 5-6 years. Now, this is just in my experience, of course, but I don't think you can do much to the actual flavor of meat with just a coating of spices before you sous vide. It's in a water bath. Nothing is caramelizing. Sure, your spices are flavoring the water. To really flavor the meat, aside from blasting in in the oven after your sous vide cook, you need a long marinade/marinate. I have done wonderful corned beef with brisket and chuck shoulder. Both good. Takes a long time in the fridge. But worth the effort in my opinion. Good video, btw.
Thanks! Yeah, you're correct about the need for a decent marinade to actually flavor the beef, which is why I have all the seasonings in this for the long curing time. If I don't have time to marinade a sous vide steak, I don't even bother to try to add any flavours until after finishing it off. Like you say, not much point, otherwise. 👍👍
I have found a little trick to double seal with those vertical sealers. Vacuum and seal, which leaves about an inch at the top of the bag, then cut off about a quarter to half of an inch, off the top, then let it feed back into the sealer and seal again. Works great, even with the mylar bags with the "diamond plating" which allows use in a sealer.
Hey, that's great! You mean you don't like sitting there, wiggling the plastic in a millimeter at a time, waiting for it to trigger and create the second seal? 🤣 Thanks for the tip; I'll do that next time! 👍👍
Awesome, thanks for making this video! I've been considering making deli meats at home for awhile after getting a slicer for Xmas, I think this will be a great use of it.
My pleasure! You won't be disappointed in this journey. If you like ham, you should also try my pork loin deli "ham" recipe: th-cam.com/video/6i92YKonyb8/w-d-xo.html I'm also currently working on a version that finishes via hot smoke, rather than precision cooker so stay tuned! 😁
Another fascinating video, thank you. What do you think about taking it straight from the curing stage to the sous vide in the same vacuum bag, without rinsing it? And then rinse it after cooking?
A person could do that, but I would hesitate to have this much drier. If I'm looking to do a drier actual beef charcuterie, I would cure it and then let it dry age in the curing chamber, like I do with my bresaola: th-cam.com/video/CLWcipngHa4/w-d-xo.htmlsi=ZUOQW9VWbS36jQeZ. That way, I wouldn't be worried about it being overly salty, which could happen with a higher salt percentage. Thanks for the comment! 😁
Yeah, that's a possibility. Not sure why I haven't tried to do it like that, yet (maybe I just like lighting money on fire 😂), but I should give that a go on my next project that needs to cook via water bath, to see how it turns out. Will advise after I try it! Let me know if you beat me to it. 😁 Thanks for the question!
@@ThisDadGoesTo11 okay, this makes good sense. Really like that you Vacuum-Seal. Some then punch holes, but doubt that's a good idea, defeating the main purpose. 🍒
Looks great! Definitely going to try this. In the video, you said the sous vide cook was 24 hours. However, in the video description, you state 3 hours. Can you please clarify that? Thanks.
What do you think about cooking the meat right after the curing time without changing the bag? Also have you tried using phosphates to increase the water retention and make the product juicier?
Hey, there! I probably wouldn't cook the beef in the curing bag, as juices, cure, etc. that are knocking around in there might get weird, coagulated, and whatnot during cooking (I know there weren't much that came out of the meat this time, but I do see more, on occasion). I really like to get rid of them and rinse off the meat, first. Also, that provides the opportunity to add extra seasoning, if one so desires. I don't mind the cost of some extra vacuum bag material to start off the sous vide process with a clean bag. I haven't played around with phosphates, yet, but I am thinking about that for some future projects. If I do, I'll definitely make videos. 😁 Thanks for the questions!
Hey, there! I'd go low and slow in the oven. Probably 250F. Using a meat thermometer, keep an eye on the meat, and pull it out once it reaches 140F. Since this has been cured, the cooking phase is not about food safety, only about adjusting the texture to something more pleasing (if you don't cook it, the texture would be closer to what raw meat would feel like). I find 140F is a pretty good internal temp for getting the texture right. I'd also add a water pan to the bottom of the oven, or possibly spritz down the meat a few times with some water (or wine or some other tasty liquid) to help prevent it from drying out during the cook. Hope that helps! 😁
Hi, at 8:05 of the video you have the roast out of the water bath in the vac seal bag and at 8:06 it's dried off and chilled. In that "instant" do you chill it in the bag in the juices or do you remove from the bag and juices, rinse and dry then place in the refrigerator? Thank you!
Hey, that's a great question. You could easily go with either option. Personally, I just chilled it in the bag with the juices. Then, when I was ready to sear it up (again, there are tons of options for how to do that), I took it out, rinsed, patted dry, and went for it. Thanks for the quesiton! 😁
I went with a lean cut, as my kids aren't fans of fat (darn kids!), and I'm cooking at a low temp, so not much fat would render out. You could use any cut you like, provided you're aware that cooking at the low temp will leave most of the fat in place. Using the eye of round cut, I still wind up with nice, soft meat in the finished product. If you do try something different, please let me know how it turns out! Maybe I'll make one just for me. 😉
Hey man, I can't wait to taste this, can't wait enough I didn't completely taw it before bagging it and sealing it. I see liquid in the bag, not lots but should I drain it and then revaccum seal it? It's been in there for 10 days now. Thank you
Nice! You should be fine...liquid often comes out of the meat during the curing phase. There might be a bit more than usual, if the meat was going to lose some during thawing, but I wouldn't be worried about that, at all. Save the bag. If you can, let me know how it turns out! 😁
@@ThisDadGoesTo11 It will definitely be great :-) what it the least time I have to leave it in the fridge? I'm so hungry and want to roast it in my new ninja electric fire BBQ. I haven't tried it yet :-)
I bet! So, the timing really depends on the thickness of the loin. I would say the minimum is two weeks. You might get away with less, if the roast's diameter is small enough...I've seen under-cured products, before, though (my good buddy pulled a pork loin too early, one time), and you can see a big difference where the cure didn't get all the way through - in color and texture. Being patient to ensure full penetration is best, as you'd be kicking your own butt if you pulled it too early and wound up regretting it. 😲
I always make my own lunch meat. I make roast beef and turkey breast and I always use eye of round. I like my roast beef med well and Im not bothered if its well half way in and med well in the center. Then I use my slicer to cut it more or less shaved, same with my turkey. My question is what does curing it do versus over roasting for the purpose of deli meat?
Right on! That all sounds delicious. I cured this style of meat mainly to extend its shelf life. Refrigerated, it will last months, even if I'm regularly opening the vacuum bag, slicing, and resealing. That way, my kids and I can have a large variety of meat options in the fridge and not feel the pressure to blast through it before it expires. It also just has a different texture and flavor that roasted beef. I do like to do a roasted beef version, too, though, just to mix things up. I agree that eye of round is definitely the cut to use. Thanks for the comment and question! 😁
@ThisDadGoesTo11 Have you ever tried a shorter cure time of 1.5-2 weeks? Just curious as when I make bacon it's only cured for around a week or so. Thanks again for the videos and replies!
I have cured bacon in a shorter amount of time...usually 1.5-2 weeks. The belly is thinner, so it's a quicker cure job. I could get away with 2-3 weeks for most of this other charcuterie, but I tend to let it go longer, just for seasoning absorption. I also have lots of meat in the fridge, so I'm usually not in a rush to finish it off. 🤣 Thanks for the question!
It's just a practice I've always used with curing, particularly back before I did equilibrium cures (so I also freshened in cold water). Sometimes, the liquid in the bags is a little soupy and salty. I like to start with a clean slate, rinsed and patted dry, so that there isn't liquid trying to get sucked out during the vacuum process. A person can always choose to sprinkle the meat with more spices and whatnot prior to cooking (something like a Montreal Steak Spice blend would be awesome, in this case), if you're wanting more flavor. Man, now I want to make another batch with that on it. 🤣 Thanks for the question!
What is a quite a some time? Week, month? I recently cured a pork loin in sections, i froze them after they were finished Sous Vide N. Each lasted me about a week only because i eat them that fast but was curious how long would it have lasted being cured?
So, it depends. I'm in a similar situation where this meat hasn't lasted in the fridge long, only due to us flying through it. Just wrapped in plastic, it's lasted at least a week (again, could have gone longer, but the kids always get to it!). If you have it vacuum sealed (I do that between servings, only slicing up what I'd expect to use through the week, then vacuum sealing again), it will last several months. If you eliminate oxygen from the equation, it won't start to mold. I do the same with my pork loin deli ham, which might be similar to your meat that you mentioned: th-cam.com/video/6i92YKonyb8/w-d-xo.html th-cam.com/video/A_S-k9y6iaA/w-d-xo.html That pork loin keeps a long time in the fridge, provided you have it under vacuum. 😁 Not sure if my answer actually helps or not. Thanks for the question!
This will keep months in the fridge. I keep mine vacuum sealed in the fridge (always making the bag larger than required, so that I can re-vacuum seal after each slicing. The sealing like that also helps prevent issues. This and my deli ham seem to last WAY longer than any cured deli meats I've purchased from grocery stores in the past. Thanks for the question! 😁
Yes, you could do that, for sure. I'd go low and slow, just to make sure it doesn't dry out. I'd maybe go 200 or 225F, in a large pan, ideally with some sort of water pan in there to prevent it drying out. Use a thermometer and make sure it doesn't go above 140F or so. The cooking portion is just to adjust the texture of the meat, as it's already safe to eat after curing, but would feel weird. I cooked a cured pork loin like that in a recent oven-roasted capicola I made: th-cam.com/video/FXMkBmhmsg0/w-d-xo.html Thanks for watching and for the question! 😁
I _have_ cured deli beef. It's not sliced, it's just big chunks of salty, cold, lean roast round. It's unsliced leftover roast beef ends from the deli. What do I _do_ with this meat that my wife bought on sale and then dumped in my lap?
Haha...time for a miracle. My first thought would be to make a thin gravy or jus for beef dip (or French dip beef, depending on what you like to call it). I'd try to somewhat slice the chunks (some will be larger than others, and that's fine), get the sauce made and hot, then add the beef to simmer for a bit. It should get the beef hot and flavorful...then, you can remove and add to some nice buns. If it was me, I'd then add some creamy horseradish, some slices of melty cheese...maybe hot sauce or whatever. Serve by dipping into the leftover sauce. I've done something similar with store-bought whole deli beef...that was easier, as the roast was still intact, so the slices were more uniform, but a guy could do something very similar with this for a decent meal. Good luck with the beef, whatever your decision might be! 😁
Probably awesome. I'd recommend keeping the smoker temp low enough to get some nice smoke but not really overshoot a 150F internal temp. Maybe 145 would be great. 😁👍👍
??? I am hoping for a pastrami recipe using pork loin. if you have one please share. I don't seem to find one on your site. just curing, no sou vie, no curing box I have made Canadian bacon [10 lbs] with your cure recipe and am in heaven, better than anything store-bought ,
Awesome! I'm so glad you're enjoying the Canadian bacon recipe. 😁 It's been a while since I made pastrami, so I'm due for that! I love the idea of making some with pork loin...and I have one in my fridge right now, so I'll give that a go. It'll be cured, then likely hot smoked. Stay tuned!
Thanks for sharing! A question... If I put it in the fridge for 3 weeks to do it's thing, that will likely be past the best before date marked on the roast from the butcher. That said, because I am curing it, the best before date wouldn't apply; right?
Yup! That's 100% correct. It's a big part of the reason I use the cure. It lets me go with that extended time to have the seasoning get into the beef. 😛 Thanks for the question!
This is literally a non-existent item in a deli. On a side note, USDA specifies 200ppm of sodium nitrite in wet cured products(not including bacon). That works out to 0.32 percent of Prague/Instacure #1.
So, we're looking at a flavorful, cured beef that can be sliced and used in a deli-style sandwich. Whether that's something commonly found in actual delis/stores or not doesn't really matter, to me, as this is all about making something tasty for sandwiches. The comment about wet curing doesn't apply to this specific recipe, as I'm dry curing. Wet curing involves soaking/immersing the meat in a good amount of water, as well as the cure/seasonings, which is why the amount of sodium nitrite is higher in those recipes. I prefer this dry equilibrium curing method, as it takes less cure and occupies less fridge space during the curing process.
@@ThisDadGoesTo11 You said equilibrium cured which is wet curing. That's why I said that. Dry curing requires even more cure. The USDA recommends 625ppm of nitrite for dry curing. That works out to 1.0 percent of Prague/Instacure #1. My remark about about your product not being available in the deli was meant not as an insult. What I meant was like how you take a bite of your grandmother's homemade spaghetti and remark, "you can't get _that_ in a restaurant!"
@@videowatchaccount7551 Hmm, weird. The times I've looked into and heard pros using the term 'equilibrium' curing, it was about adding only the exact salinity and cure concentration you wanted, as opposed to adding more cure and salt, then 'freshening' in water after, in order to extract some of the salt, etc. to get that to the desired level. Now, I'm not sure about the USDA concentration...I'm going based off the manufacturer's instructions for the cure I purchased. Perhaps it's a higher concentration of nitrite than others. Mine states it's good to add up to .3% of the meat weight; I go a little less, just to be on the safe side. It's worked for me for about a decade now, so I just keep going with it. For any of my charcuterie recipes, I'd definitely say adjust the cure for the manufacturer's recommended dosage. 👍 Hahaha...love how you phrased the clarification using the grandma's spaghetti analogy. Had me laughing. 🤣 Yeah, I didn't take that as an affront, but wasn't quite sure what you meant. Thanks for replying to that. I appreciate the interaction. 😁
Equilibrium cure can be wet or dry. It’s about using the right amount of cure to weight. In a wet cure it’s based on the weight of the meat and the water. In a dry cure it’s just the weight of the meat. For example if you want to dry cure a kilo of meat you would add 1-3% salt and .2-.3% pink salt/prague powder to the surface of the meat. If you wet cure it using a liter of water you would double that. Either way it is an equilibrium cure.
Yeah, you're totally correct. I don't recall the exact sentence, but I probably meant that this dry brine is an equilibrium cure. I find getting the precise and intended quantity of cure and salt in the meat, but not more, simplifies the whole process. The first couple of times I made bacon, it was a wet brine with more salt than I needed, so it required freshening in water after curing and before smoking. I quickly realized that it just extended the process more than I wanted. Thanks for the comment! 😁
Just keeping my hands clean. It speeds up the process if I don't have to stop to wash my hands between tasks. Also, I hate those particular gloves and am trying to burn through them. 🤣
🤣 Yeah, I'm at a serious wood disadvantage where I live. My only other real options are pine and spruce...you wouldn't believe what people have to pay to even get birch, around here. Sigh. I found that the small time this was over the fire didn't lead to any off-flavors, thankfully. I usually prefer to sear things on the searing burner of my propane grill, but this meat was too large to be convenient for that. Thanks for watching! 😁
@@MrT8T3R I can't tell you how jealous I get when I see videos or posting from down in the US, where people are all like, "yeah, I'm just firing this smoker (or pizza oven, or fireplace!) with hickory I cut down from the forest in my backyard a few years ago" and all that. 🤣 It would be deadly to have proper, awesome hardwood available...it's like $11 for a 5lb bag of chunks around here, and that's not a great option for making a sweet fire. Sigh.
@@ThisDadGoesTo11 I feel your pain but I have to admit that I was a pit master at a BBQ joint that cooked with 4 converted 1K gallon propane tanks. That being said, the only Hickory we have here in North Texas is either imported from the E/S-E US or elsewhere. Not gonna lie, I’ve stopped to pick up trimmed live oak that someone’s piled up on the side of the road. Have some curing from last fall where I did just that. If I wanted to pay for cooking wood, I’d go to Buc-ee’s
Oooh! Bet that was fun to cook on those! Yeah, some oak would be great, too. I wish we had better access to cool wood types. Most common is pine and spruce - that's almost all we can get for firewood, etc. Birch is also available (sigh), and it's crazy expensive. Any other types you just have to buy by the small bag at barbeque supply stores. That's why I fire my brick smoker with charcoal; it's not my first choice, but it's the best available option around here. I spice it up with chunks of maple, apple, or whatever else I get my hands on. 😁
You should make your kids enjoy more rarer meats and foods. Make em expand their pallets. Not telling you how to raise your kids, but nothing ventured, nothing gained.
Dude, you have no idea. I'm a very rare meat guy, and I'm surrounded by a gaggle of people who aren't. The struggle is real. I'm working on my two older daughters to lure them to the dark side, but my lovely wife is a lost cause for that, and my two little ones aren't ready to get on board, yet. I'm playing the long game. 😅
Hey, there. It would be hard to make this exact product without curing it, as it wouldn't last in the fridge nearly as long. I am playing around with a recipe for more of a roasted version, without curing, which I will have to slice and freeze, as it wouldn't have the same preservation qualities as this one. Stay tuned!
Perfect tutorial, thanks for the great teaching and close ups. You are a very good teacher. Looking forward to viewing more of you videos. 👌
Considering how tasteless alot of beef is these days, a fabulous option for both taste & ferment nutrition. Thx. --🍒
Thanks for the kind words! Yes, I agree that most of our store bought beef is rather bland, unfortunately. Treating it like this does make for a little magic. 😁
By local and the meat taste like beef not red dye number 5
Loved this just made it last week and i started two more and two loin hams from your videos
Wicked! So happy you're enjoying it. Thanks for the kind words. Enjoy those hams! 😁
Like it! Tip, if you are going to vacuum pack for the fridge, throw an extra 6-8" on the bag so you can reuse it if you open it several times and reseal.
Totally! I reuse these as many times as possible. With six people in the house, I always slice off enough to make up for the portion I've removed. 🤣 With the cost of those bags, a person can't afford to just throw them away every time you open the same meat. Thanks for the great comment!
@@ThisDadGoesTo11 Well, you comment and your video got you a new subscriber.
@@leo.girardi Hey, thanks! I always love chatting with people who share similar interests. 😁
Looks delicious, I made Pastrami for the first time, so gonna try this flavour. Great video, thanks 🙏
Awesome! Thanks for the kind words. Yeah, pastrami is super delicious...I'll have to record the next time I make it (I often make elk pastrami, and it's great). If you give this a whirl, please let me know how it turns out! 😁
I have been making sous vide beef (all cuts, and pork loin) for about 5-6 years. Now, this is just in my experience, of course, but I don't think you can do much to the
actual flavor of meat with just a coating of spices before you sous vide. It's in a water bath. Nothing is caramelizing. Sure, your spices are flavoring the water.
To really flavor the meat, aside from blasting in in the oven after your sous vide cook, you need a long marinade/marinate. I have done wonderful corned beef with
brisket and chuck shoulder. Both good. Takes a long time in the fridge. But worth the effort in my opinion. Good video, btw.
Thanks! Yeah, you're correct about the need for a decent marinade to actually flavor the beef, which is why I have all the seasonings in this for the long curing time. If I don't have time to marinade a sous vide steak, I don't even bother to try to add any flavours until after finishing it off. Like you say, not much point, otherwise. 👍👍
I have found a little trick to double seal with those vertical sealers. Vacuum and seal, which leaves about an inch at the top of the bag, then cut off about a quarter to half of an inch, off the top, then let it feed back into the sealer and seal again. Works great, even with the mylar bags with the "diamond plating" which allows use in a sealer.
Hey, that's great! You mean you don't like sitting there, wiggling the plastic in a millimeter at a time, waiting for it to trigger and create the second seal? 🤣 Thanks for the tip; I'll do that next time! 👍👍
Awesome, thanks for making this video! I've been considering making deli meats at home for awhile after getting a slicer for Xmas, I think this will be a great use of it.
My pleasure! You won't be disappointed in this journey. If you like ham, you should also try my pork loin deli "ham" recipe: th-cam.com/video/6i92YKonyb8/w-d-xo.html
I'm also currently working on a version that finishes via hot smoke, rather than precision cooker so stay tuned! 😁
@@ThisDadGoesTo11 Yes indeed I'm doing that one next. Any advice on making a honey ham? Just add honey to the cure I'm guessing...
Really enjoyed watching this!
Thanks! If you give it a try, let me know how it turns out for you. 😁👍👍
Another fascinating video, thank you.
What do you think about taking it straight from the curing stage to the sous vide in the same vacuum bag, without rinsing it? And then rinse it after cooking?
My thought exactly. Add a bit of full-array Salt to the cure? to dry out a bit more?
A person could do that, but I would hesitate to have this much drier. If I'm looking to do a drier actual beef charcuterie, I would cure it and then let it dry age in the curing chamber, like I do with my bresaola: th-cam.com/video/CLWcipngHa4/w-d-xo.htmlsi=ZUOQW9VWbS36jQeZ. That way, I wouldn't be worried about it being overly salty, which could happen with a higher salt percentage. Thanks for the comment! 😁
Yeah, that's a possibility. Not sure why I haven't tried to do it like that, yet (maybe I just like lighting money on fire 😂), but I should give that a go on my next project that needs to cook via water bath, to see how it turns out. Will advise after I try it! Let me know if you beat me to it. 😁 Thanks for the question!
@@ThisDadGoesTo11 okay, this makes good sense. Really like that you Vacuum-Seal. Some then punch holes, but doubt that's a good idea, defeating the main purpose. 🍒
@@terryl.9302 Yeah, that's true. Thanks for the discussion. Love talking about this stuff. 👌🏻
Excellent recipe. Thank You.
Thanks! Let me know if you give it a try. 😁
Looks great! Definitely going to try this. In the video, you said the sous vide cook was 24 hours. However, in the video description, you state 3 hours. Can you please clarify that? Thanks.
Dang! That's definitely a typo in the video description. I'll change that now. Thanks for catching that. Don't want to mislead anyone. 😂
I figured the video was correct but thought I should ask. Thanks!
@@D.R.Guitar I'm very glad you did! Thanks again.
What do you think about cooking the meat right after the curing time without changing the bag?
Also have you tried using phosphates to increase the water retention and make the product juicier?
Hey, there! I probably wouldn't cook the beef in the curing bag, as juices, cure, etc. that are knocking around in there might get weird, coagulated, and whatnot during cooking (I know there weren't much that came out of the meat this time, but I do see more, on occasion). I really like to get rid of them and rinse off the meat, first. Also, that provides the opportunity to add extra seasoning, if one so desires. I don't mind the cost of some extra vacuum bag material to start off the sous vide process with a clean bag.
I haven't played around with phosphates, yet, but I am thinking about that for some future projects. If I do, I'll definitely make videos. 😁 Thanks for the questions!
Please, If I have to cook it in the oven, what oven temperature should I use? and what internal meat temperature should it reach?
Hey, there! I'd go low and slow in the oven. Probably 250F. Using a meat thermometer, keep an eye on the meat, and pull it out once it reaches 140F. Since this has been cured, the cooking phase is not about food safety, only about adjusting the texture to something more pleasing (if you don't cook it, the texture would be closer to what raw meat would feel like). I find 140F is a pretty good internal temp for getting the texture right.
I'd also add a water pan to the bottom of the oven, or possibly spritz down the meat a few times with some water (or wine or some other tasty liquid) to help prevent it from drying out during the cook.
Hope that helps! 😁
@@ThisDadGoesTo11 Great thank you. I have a chunk of meat curing in the fridge, I'll try this as soons as it's ready.
@@omyou27 Awesome! Good luck. Let me know how it goes! 😁
Hi, at 8:05 of the video you have the roast out of the water bath in the vac seal bag and at 8:06 it's dried off and chilled. In that "instant" do you chill it in the bag in the juices or do you remove from the bag and juices, rinse and dry then place in the refrigerator?
Thank you!
Hey, that's a great question. You could easily go with either option. Personally, I just chilled it in the bag with the juices. Then, when I was ready to sear it up (again, there are tons of options for how to do that), I took it out, rinsed, patted dry, and went for it. Thanks for the quesiton! 😁
Looks nice, how long does it last in the fridge? Doubt you could eat all that in 5 days
Thanks! It lasts for months, if you've got it refrigerated and vacuum sealed between slicing. That's why I cure it. Makes it last forever. 😁
@ThisDadGoesTo11 does it matter if it's sliced first, then put in the fridge?? Or should it only be sliced as needed??
What other cut of meat can you use? I prefer the brisket like slices.
I went with a lean cut, as my kids aren't fans of fat (darn kids!), and I'm cooking at a low temp, so not much fat would render out. You could use any cut you like, provided you're aware that cooking at the low temp will leave most of the fat in place. Using the eye of round cut, I still wind up with nice, soft meat in the finished product. If you do try something different, please let me know how it turns out! Maybe I'll make one just for me. 😉
Hey man, I can't wait to taste this, can't wait enough I didn't completely taw it before bagging it and sealing it. I see liquid in the bag, not lots but should I drain it and then revaccum seal it? It's been in there for 10 days now.
Thank you
Nice! You should be fine...liquid often comes out of the meat during the curing phase. There might be a bit more than usual, if the meat was going to lose some during thawing, but I wouldn't be worried about that, at all. Save the bag. If you can, let me know how it turns out! 😁
@@ThisDadGoesTo11 It will definitely be great :-) what it the least time I have to leave it in the fridge? I'm so hungry and want to roast it in my new ninja electric fire BBQ. I haven't tried it yet :-)
I bet! So, the timing really depends on the thickness of the loin. I would say the minimum is two weeks. You might get away with less, if the roast's diameter is small enough...I've seen under-cured products, before, though (my good buddy pulled a pork loin too early, one time), and you can see a big difference where the cure didn't get all the way through - in color and texture. Being patient to ensure full penetration is best, as you'd be kicking your own butt if you pulled it too early and wound up regretting it. 😲
@@ThisDadGoesTo11 going to wait then, next weekend it is :-) thx again
@@abeabe6102 My pleasure! All in the name of tasty meat. 🤣👍👍
great video thx
Thanks! 😁
I always make my own lunch meat. I make roast beef and turkey breast and I always use eye of round. I like my roast beef med well and Im not bothered if its well half way in and med well in the center. Then I use my slicer to cut it more or less shaved, same with my turkey. My question is what does curing it do versus over roasting for the purpose of deli meat?
Right on! That all sounds delicious. I cured this style of meat mainly to extend its shelf life. Refrigerated, it will last months, even if I'm regularly opening the vacuum bag, slicing, and resealing. That way, my kids and I can have a large variety of meat options in the fridge and not feel the pressure to blast through it before it expires.
It also just has a different texture and flavor that roasted beef. I do like to do a roasted beef version, too, though, just to mix things up. I agree that eye of round is definitely the cut to use.
Thanks for the comment and question! 😁
@@ThisDadGoesTo11 thank you for your response.👍
@@sewforlife5728 My pleasure! I love talking meat. 👍👍
@ThisDadGoesTo11 Have you ever tried a shorter cure time of 1.5-2 weeks? Just curious as when I make bacon it's only cured for around a week or so. Thanks again for the videos and replies!
I have cured bacon in a shorter amount of time...usually 1.5-2 weeks. The belly is thinner, so it's a quicker cure job. I could get away with 2-3 weeks for most of this other charcuterie, but I tend to let it go longer, just for seasoning absorption. I also have lots of meat in the fridge, so I'm usually not in a rush to finish it off. 🤣 Thanks for the question!
@@ThisDadGoesTo11 Appreciate the info as always
My pleasure!
What the reason for rinsing the cure seasoning off before sous vide?
It's just a practice I've always used with curing, particularly back before I did equilibrium cures (so I also freshened in cold water). Sometimes, the liquid in the bags is a little soupy and salty. I like to start with a clean slate, rinsed and patted dry, so that there isn't liquid trying to get sucked out during the vacuum process.
A person can always choose to sprinkle the meat with more spices and whatnot prior to cooking (something like a Montreal Steak Spice blend would be awesome, in this case), if you're wanting more flavor. Man, now I want to make another batch with that on it. 🤣 Thanks for the question!
What is a quite a some time? Week, month? I recently cured a pork loin in sections, i froze them after they were finished Sous Vide N. Each lasted me about a week only because i eat them that fast but was curious how long would it have lasted being cured?
So, it depends. I'm in a similar situation where this meat hasn't lasted in the fridge long, only due to us flying through it. Just wrapped in plastic, it's lasted at least a week (again, could have gone longer, but the kids always get to it!).
If you have it vacuum sealed (I do that between servings, only slicing up what I'd expect to use through the week, then vacuum sealing again), it will last several months. If you eliminate oxygen from the equation, it won't start to mold. I do the same with my pork loin deli ham, which might be similar to your meat that you mentioned:
th-cam.com/video/6i92YKonyb8/w-d-xo.html
th-cam.com/video/A_S-k9y6iaA/w-d-xo.html
That pork loin keeps a long time in the fridge, provided you have it under vacuum. 😁
Not sure if my answer actually helps or not. Thanks for the question!
How long will it keep in the fridge? weeks? months?
This will keep months in the fridge. I keep mine vacuum sealed in the fridge (always making the bag larger than required, so that I can re-vacuum seal after each slicing. The sealing like that also helps prevent issues. This and my deli ham seem to last WAY longer than any cured deli meats I've purchased from grocery stores in the past. Thanks for the question! 😁
Can this be cooked in the oven?
Yes, you could do that, for sure. I'd go low and slow, just to make sure it doesn't dry out. I'd maybe go 200 or 225F, in a large pan, ideally with some sort of water pan in there to prevent it drying out. Use a thermometer and make sure it doesn't go above 140F or so. The cooking portion is just to adjust the texture of the meat, as it's already safe to eat after curing, but would feel weird. I cooked a cured pork loin like that in a recent oven-roasted capicola I made: th-cam.com/video/FXMkBmhmsg0/w-d-xo.html
Thanks for watching and for the question! 😁
thks that what i was going to do plus use oven bag?
Hi. Cassie of Carnivore Quest sent me !
Awesome! Welcome...hope you enjoy some of the vids. Let me know what you think. 😁
I _have_ cured deli beef. It's not sliced, it's just big chunks of salty, cold, lean roast round. It's unsliced leftover roast beef ends from the deli. What do I _do_ with this meat that my wife bought on sale and then dumped in my lap?
Haha...time for a miracle. My first thought would be to make a thin gravy or jus for beef dip (or French dip beef, depending on what you like to call it). I'd try to somewhat slice the chunks (some will be larger than others, and that's fine), get the sauce made and hot, then add the beef to simmer for a bit. It should get the beef hot and flavorful...then, you can remove and add to some nice buns. If it was me, I'd then add some creamy horseradish, some slices of melty cheese...maybe hot sauce or whatever. Serve by dipping into the leftover sauce.
I've done something similar with store-bought whole deli beef...that was easier, as the roast was still intact, so the slices were more uniform, but a guy could do something very similar with this for a decent meal.
Good luck with the beef, whatever your decision might be! 😁
I wonder how this would taste cooking it in my smoker
Probably awesome. I'd recommend keeping the smoker temp low enough to get some nice smoke but not really overshoot a 150F internal temp. Maybe 145 would be great. 😁👍👍
??? I am hoping for a pastrami recipe using pork loin. if you have one please share. I don't seem to find one on your site. just curing, no sou vie, no curing box
I have made Canadian bacon [10 lbs] with your cure recipe and am in heaven, better than anything store-bought ,
Awesome! I'm so glad you're enjoying the Canadian bacon recipe. 😁 It's been a while since I made pastrami, so I'm due for that! I love the idea of making some with pork loin...and I have one in my fridge right now, so I'll give that a go. It'll be cured, then likely hot smoked. Stay tuned!
@@ThisDadGoesTo11 thanks, , looking forward to your results, keep me in the loop 😋😋
@@pscfoss6711 Definitely! 😁
Wow❗ That poor piece of Meat 🍖 has been through Hell and Back . . . But looks AMAZING 👏 Good Job 👍🏻
🤣🤣 No kidding! Been put through the ringer, for sure. It was quite the journey, but I'm glad we did it. Thanks! 😁
That's pretty close to a good pastrami seasoning mix.
Facts! 😁
Thanks for sharing! A question... If I put it in the fridge for 3 weeks to do it's thing, that will likely be past the best before date marked on the roast from the butcher. That said, because I am curing it, the best before date wouldn't apply; right?
Yup! That's 100% correct. It's a big part of the reason I use the cure. It lets me go with that extended time to have the seasoning get into the beef. 😛 Thanks for the question!
beautiful
@@mssavedin92 Thanks! 😁
Noticed those sour dough loafs!
Yeah! They were hiding in the background. Good eye! 😁
it looks like it started to gas up- it was no longer tight.
Yeah, there were a couple little pockets that formed here and there.
When speeding up the vacuum sealing, it sounded like a bagpipe releasing gas. 😂
😆😆😆👍👍
That's my Scottish heritage in action. 😅
This is literally a non-existent item in a deli. On a side note, USDA specifies 200ppm of sodium nitrite in wet cured products(not including bacon). That works out to 0.32 percent of Prague/Instacure #1.
So, we're looking at a flavorful, cured beef that can be sliced and used in a deli-style sandwich. Whether that's something commonly found in actual delis/stores or not doesn't really matter, to me, as this is all about making something tasty for sandwiches.
The comment about wet curing doesn't apply to this specific recipe, as I'm dry curing. Wet curing involves soaking/immersing the meat in a good amount of water, as well as the cure/seasonings, which is why the amount of sodium nitrite is higher in those recipes. I prefer this dry equilibrium curing method, as it takes less cure and occupies less fridge space during the curing process.
@@ThisDadGoesTo11 You said equilibrium cured which is wet curing. That's why I said that. Dry curing requires even more cure. The USDA recommends 625ppm of nitrite for dry curing. That works out to 1.0 percent of Prague/Instacure #1.
My remark about about your product not being available in the deli was meant not as an insult. What I meant was like how you take a bite of your grandmother's homemade spaghetti and remark, "you can't get _that_ in a restaurant!"
@@videowatchaccount7551 Hmm, weird. The times I've looked into and heard pros using the term 'equilibrium' curing, it was about adding only the exact salinity and cure concentration you wanted, as opposed to adding more cure and salt, then 'freshening' in water after, in order to extract some of the salt, etc. to get that to the desired level. Now, I'm not sure about the USDA concentration...I'm going based off the manufacturer's instructions for the cure I purchased. Perhaps it's a higher concentration of nitrite than others. Mine states it's good to add up to .3% of the meat weight; I go a little less, just to be on the safe side. It's worked for me for about a decade now, so I just keep going with it. For any of my charcuterie recipes, I'd definitely say adjust the cure for the manufacturer's recommended dosage. 👍
Hahaha...love how you phrased the clarification using the grandma's spaghetti analogy. Had me laughing. 🤣 Yeah, I didn't take that as an affront, but wasn't quite sure what you meant. Thanks for replying to that. I appreciate the interaction. 😁
Equilibrium cure can be wet or dry. It’s about using the right amount of cure to weight. In a wet cure it’s based on the weight of the meat and the water. In a dry cure it’s just the weight of the meat. For example if you want to dry cure a kilo of meat you would add 1-3% salt and .2-.3% pink salt/prague powder to the surface of the meat. If you wet cure it using a liter of water you would double that. Either way it is an equilibrium cure.
Yeah, you're totally correct. I don't recall the exact sentence, but I probably meant that this dry brine is an equilibrium cure. I find getting the precise and intended quantity of cure and salt in the meat, but not more, simplifies the whole process. The first couple of times I made bacon, it was a wet brine with more salt than I needed, so it required freshening in water after curing and before smoking. I quickly realized that it just extended the process more than I wanted.
Thanks for the comment! 😁
Why gloves???
Just keeping my hands clean. It speeds up the process if I don't have to stop to wash my hands between tasks. Also, I hate those particular gloves and am trying to burn through them. 🤣
So, it took you so long to chew, you had to speed up the video.
🤣 It wasn't super long in real time, but I didn't think people wanted to watch me savor it and analyze the flavor for as long as I did.
You lost me at using burch. Equivalent of searing it over burning newspapers. Everything else is spot on.
🤣 Yeah, I'm at a serious wood disadvantage where I live. My only other real options are pine and spruce...you wouldn't believe what people have to pay to even get birch, around here. Sigh. I found that the small time this was over the fire didn't lead to any off-flavors, thankfully. I usually prefer to sear things on the searing burner of my propane grill, but this meat was too large to be convenient for that. Thanks for watching! 😁
@@ThisDadGoesTo11Man, if I had the money to do so, I’d mail you some mesquite. I’m drowning in the stuff.
@@MrT8T3R I can't tell you how jealous I get when I see videos or posting from down in the US, where people are all like, "yeah, I'm just firing this smoker (or pizza oven, or fireplace!) with hickory I cut down from the forest in my backyard a few years ago" and all that. 🤣 It would be deadly to have proper, awesome hardwood available...it's like $11 for a 5lb bag of chunks around here, and that's not a great option for making a sweet fire. Sigh.
@@ThisDadGoesTo11 I feel your pain but I have to admit that I was a pit master at a BBQ joint that cooked with 4 converted 1K gallon propane tanks. That being said, the only Hickory we have here in North Texas is either imported from the E/S-E US or elsewhere. Not gonna lie, I’ve stopped to pick up trimmed live oak that someone’s piled up on the side of the road. Have some curing from last fall where I did just that. If I wanted to pay for cooking wood, I’d go to Buc-ee’s
Oooh! Bet that was fun to cook on those! Yeah, some oak would be great, too. I wish we had better access to cool wood types. Most common is pine and spruce - that's almost all we can get for firewood, etc. Birch is also available (sigh), and it's crazy expensive. Any other types you just have to buy by the small bag at barbeque supply stores. That's why I fire my brick smoker with charcoal; it's not my first choice, but it's the best available option around here. I spice it up with chunks of maple, apple, or whatever else I get my hands on. 😁
You should make your kids enjoy more rarer meats and foods. Make em expand their pallets. Not telling you how to raise your kids, but nothing ventured, nothing gained.
Dude, you have no idea. I'm a very rare meat guy, and I'm surrounded by a gaggle of people who aren't. The struggle is real. I'm working on my two older daughters to lure them to the dark side, but my lovely wife is a lost cause for that, and my two little ones aren't ready to get on board, yet. I'm playing the long game. 😅
You kinda lost me at "nitrite".
I 'd love a recip/video without
Hey, there. It would be hard to make this exact product without curing it, as it wouldn't last in the fridge nearly as long. I am playing around with a recipe for more of a roasted version, without curing, which I will have to slice and freeze, as it wouldn't have the same preservation qualities as this one. Stay tuned!