Something I’ve always wanted to try but thought making sausage was the starting point not the endgame! Thank you for clarifying that for me.
@eatcuredmeat
10 ай бұрын
Hey thanks for checking it out, its a crafty world of sausages and meat curing! I'm continually learning too!
@atherton46
2 жыл бұрын
Wow very detailed and very interesting, i have been curing my own bacon over the year or so i have never thought of using vac bags / sous bags I have only used them for the completed cured and dried bacon, instead i have simply cured the bacon in a plastic container. i am using the equilibrium method much prefer how it regulates the salt content. i am going to make a smoker to smoke the bacon, really keen to give this a go. thanks keep this up very informative - Ron
@eatcuredmeat
2 жыл бұрын
Thanks Ron, check out smokai, awesome smoke generator for how and cold smoking - cheers Tom! eatcuredmeat.com/smokai-cold-hot-smoke-generator-review-in-detail/
@KaylaDixon-q7m
7 ай бұрын
I’m so excited to learn that I can make my own cured meats in my fridge. I want to live on my own homestead one day but live in an apartment right now. We want to raise cows so learning this skill now will definitely help me later.
@eatcuredmeat
7 ай бұрын
Thanks, I've got a ton of videos coming, just need to record them. Remember for thousands of years, they didnt even have fridges to do it! Do it, savor the struggle! :-) Tom
@charliecarpenter2840
11 ай бұрын
Thanks for all the effort you have put into this, excellent info and a great place to start. I make biltong slightly differently but the principles are the same , making my first foray into larger pieces. Bought a couple of roasting joints tonight, one pork, one beef. I'll be trying your equilibrium cure method while I set up the drying fridge.
@eatcuredmeat
11 ай бұрын
Awesome and thanks! Yeah Biiktong is amazing for hunting and snacking!
@shanewall4470
10 күн бұрын
Brilliant video! Too much useful info to absorb in just one viewing!
@eatcuredmeat
9 күн бұрын
thanks! too much better then not enough 🙂
@Dan-wt8vn
9 ай бұрын
I complement you on your style and detail. Your efforts are appreciated.
@eatcuredmeat
8 ай бұрын
Wow thank you, those are words of encouragement :-) Tom
@RussellAldrich-xt9rq
10 күн бұрын
I love cured meats of all kinds! I subscribed after first video, so much to learn. So here’s a question, maybe a dumb one. With the bacon specifically, is it slice and eat or do you still need the cook it?
@eatcuredmeat
10 күн бұрын
Thanks appreciated! Got alot ore videos on the way, when I get the time to edit. It depends! If making a dry cured pancetta (not bacon), then drying to 30%+ - slicing wafer and eating is good to go. Dry cured bacon is often not dried out as much, because you want some water/moisture left in it - it's cooked. Technically, you could jus tkeep drying the bacon, then slice and eat too. Cheers, Tom
@conkshell9445
2 жыл бұрын
When we did cold smoked Marlin, we brined for 5 days, smoke for 5 days. Our oroduct won (via a travellng chef) a prize on the continent. We left a piece uncovered for two weeks ..even in Jamaica's climate, it was not "attacked".
@eatcuredmeat
2 жыл бұрын
Awesome salt + cold smoke - a few thousands of years proven history! Cheers T
@braccialpainforgains5223
3 ай бұрын
Thanx so much for the in depth explanation for curing and drying!
@eatcuredmeat
3 ай бұрын
Hey thanks for the encouragement, way more to publish
@franks4973
11 ай бұрын
You gave me an idea. I make American style bacon in my fridge then smoke. Since smoke is protective I could cool smoke it for 30 minutes, then dry rub and put in fridge for a week. Then pull it out and smoke the rest of the way.
@eatcuredmeat
11 ай бұрын
Yes, I've done a cold smoke then hot smoke too. Get a good pellicle on the meat first, and more smoke vapor will stick to it.
@stevetreat616
Жыл бұрын
Excellent video, well done. The pacing of your narration was very good for this instructional video. I look forward to reviewing more of the information on your web site.
@eatcuredmeat
11 ай бұрын
Thanks appreciated!
@musicofDK
5 ай бұрын
I mean you started with “salt and fridge”….then half-way through talking about humidifier and penicillin at the end.
@eatcuredmeat
5 ай бұрын
OK
@shahatey
25 күн бұрын
"ok" 😳!? Hahaha... 🤣😅😂 What a flog 😅😂
@JoeJohnson1
2 жыл бұрын
This is really fascinating. Thanks for the info. You posted that we shouldn't use aged red meat. Does it not work, or should we use a different process. I just bought a whole cow and had the belly set aside just for beef bacon. But it was aged three weeks.
@eatcuredmeat
2 жыл бұрын
I've done with wet aged venison, which was then frozen. It's all about unwanted bacteria my friend. 3 weeks, is plenty of time for bacteria to start off and it depends on aging environment, of course it would have been in a chiller. Can't make those calls for you, if it was me I would make hot smoked beef bacon, not cold smoked. Cheers Tom
@JoeJohnson1
2 жыл бұрын
@@eatcuredmeat Thanks Tom. Same internal temp as pork, 155ish?
@JonathanEacher
2 ай бұрын
Excellent tutorial 🎉 Thank you
@eatcuredmeat
2 ай бұрын
thanks so much! encouragement, more videos to come. I prefer going into the detail rather then skipping the meat! :-) Tom
@JonathanEacher
2 ай бұрын
@eatcuredmeat it was very helpful. Personally the details allow me to really understand and therefore change methods to suit my own preference 🎉
@supercool25
Ай бұрын
Anyone else watching videos like this in case the apocalypse starts
@eatcuredmeat
Ай бұрын
Better can those skills sorted, before you don't have youtube access anymore :-) Thanks for watching, Tom
@Deliverance-Childrens-Bread
3 күн бұрын
119 ministries KZitem watch the video called the Sabbath day. Test everything
@eazyrider6122
4 ай бұрын
Dry cure meat has been arojnd forever without all that tech stuff. Do it in spring Autum and winter and save your money. At these times of the year i can just hang mine up in my wooden smoke box and if its getting over 15 deg i just chuck in a couple of 2 litre frozen ice bottles. They will last 2 days. Humidity is good in there as well .
@eatcuredmeat
4 ай бұрын
👍 great ! Good to have a climate that suits. For doing large diameter soppresatta salami, and big chunks. I like to have a controlled environment for consistent outcomes so I don't waste the effort. Even the 80,000 prosciutto factory I visited in itsly lost 2 or 3 % fron hanging in the open. Cheer T
@TheDrunkenBBQ
2 жыл бұрын
This is awesome my friend. I’ve tried 2x curing a ham (first time it turnes green and 2nd time the smoker caught fire, oops). Seeing this i have to try it again, would be a great video for my channel too🔥👍
@eatcuredmeat
2 жыл бұрын
Heya, drying curing and ham smoking/cooking very different! Good luck cheers Tom
@annette_138
2 жыл бұрын
😂 Did it become charred?
@theeclecticnurse2485
2 жыл бұрын
Very cool. Glad to find your channel. Can you dry cure pork fat? I have a bunch in my freezer that I was going to render for soap lard, but the hogs were lean (grass fed and finished Hampshires). Hubby says it has to come out of the freezer.
@eatcuredmeat
2 жыл бұрын
Thanks! For sure, Lardo, Salt Pork or Spanish Tocino Salado 1 pound chunks it cured in about 6 months (dark place important), then weight loss of 30-40%. All the best Tom
@Stape97
Жыл бұрын
Thank you. Can i dry cure chicken breasts or chicken thighs? You said in video only about pork and red meat.
@eatcuredmeat
Жыл бұрын
for dry curing, ie not cooking i wouldnt chicken can easily carry or have alot more bacteria and unwanted bugs. Although, I've heard some parts of the world they eat raw sashimi chicken! would have to be super fresh! cheers T
@Stape97
Жыл бұрын
@@eatcuredmeat thanks
@zannaB60
9 ай бұрын
Can these meats be dry cured outside of a refrigerator, like by salting then hanging as was done by our ancestors forever? I have seen folks do it successfully on KZitem. Just asking .
@eatcuredmeat
9 ай бұрын
Yeah of course, leaves more to luck, since you can't control environment much. But If you have conditions for sure, I'm pretty sure I said something in this video about that
@kyler565
Жыл бұрын
For someone that doesnt eat pig. Can you substitute beef cuts?
@eatcuredmeat
11 ай бұрын
Definitely, I 've any red met works like venison, elk etc..
@damielswatske1368
2 жыл бұрын
I have a question for you sir I had a 5 lb pork loin and I did read that one teaspoon of number 2 curing salt would do the trick Plus Salt I hope that is the truth just checking with you thank you for the video
@eatcuredmeat
Жыл бұрын
Hey Daniel, I put together a equilibrium curing calc on my site - you can get to it from the top of each page - eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/ It depends on if you are wet or drying curing - here is dry curing Meat Weight 5 lb Salt 2% Pink Curing Salt 5.67 g or 0.2 oz Sea Salt 45.36 g or 1.6 oz
@gippslandmedia
10 ай бұрын
Have been looking at getting your bacon course. Do you nitrates in any of your courses?
@eatcuredmeat
10 ай бұрын
I go over it, its optional and up to you. Cheers Tom
@T.RexUAPS
Жыл бұрын
Love the detail and love you put on explaining 🦖
@eatcuredmeat
Жыл бұрын
appreicated ;-)
@KevinLappao
10 ай бұрын
Make an essay about that thanks
@eatcuredmeat
10 ай бұрын
Already have, Check out the essay here - eatcuredmeat.com/how-to-cure-meat-at-home-complete-illustrated-guide/
@blazingarrows6117
28 күн бұрын
You have gained a sub.
@eatcuredmeat
11 күн бұрын
thanks !
@standom2390
Жыл бұрын
Hi, do you know how to cure with ONLY salt and fat? I am highly allergic to plant matter, i am on PKD-carnivore.
@eatcuredmeat
11 ай бұрын
Yes, just use salt and good quality pork fat. Cheers Tom
@dgeorget2372
7 ай бұрын
Very informative. Thank you so much.
@eatcuredmeat
7 ай бұрын
Thank you! Very encouraging - Tom
@rubygray7749
Ай бұрын
I assume that when you give figures for "pounds per day", you mean, "days per pound". This is confusing.
@eatcuredmeat
Ай бұрын
Yep sounds good, these free videos I put out can be challenging! Cheers Tom
@jerryhaskell3568
Жыл бұрын
Wow I didn't realize that our ancestors had to go through so much I thought it was just salt
@eatcuredmeat
Жыл бұрын
It was, now a bit of science might make things more consistent and safer and tastier!
@joebird1400
11 ай бұрын
It is
@joebird1400
11 ай бұрын
Just salt
@K3rmitDaFr4g91
Жыл бұрын
You think this would work for squirrel?
@eatcuredmeat
Жыл бұрын
I guess any meat, though with weight loss you wont en up with much! Some wild game I have cured like wild mallard duck or wild Canada Goose, was too strong in game-flavor for me! But you could offset with herbs/spices etc if it is. I google it, sounds like rabbit flavoured!
@harrykuheim6107
Жыл бұрын
This info was an ordinary part of life before refrigeration...You got some Pork, Salt, and Smoke...Hang it...every Granda Pa Farmer knew how to do it...I'll bet a Real Old Smoked Virginy Ham was good...
@eatcuredmeat
Жыл бұрын
Definitely, quality knowledge passed down, like Roman Empire to Italians for a couple of thousand years. The Czech/Slovak, Germans etc.. brought so much curing/smoking knowledge to USA too. I wonder what food illness stats were like back in the day also, impossible to know. Guess that took it seriously also since it was kinda survival
@AircomfortMechanical
7 ай бұрын
Thank you Great video very informative
@eatcuredmeat
7 ай бұрын
Thanks, encouraging - Have some videos in the pipeline....
@johanswart8116
2 жыл бұрын
Looks very complicated. Lol will stick with making biltong and drywors. Geeetings from south africa.
@eatcuredmeat
2 жыл бұрын
No worries, good luck. Consistency and longer dry curing take patience and effort. I reckon results are definitely worth it though. Anyone who want to have a crack, needs to know that. cheers T
@petripat5979
10 ай бұрын
Great video 👍
@eatcuredmeat
10 ай бұрын
thanks, motivating!!! :-)
@T.RexUAPS
Жыл бұрын
Costa Rica says Hello!
@eatcuredmeat
Жыл бұрын
Helllo! from NZ!
@andersyuran7725
2 жыл бұрын
In Europe this is not dry curing. Its curing in its own brine
@eatcuredmeat
2 жыл бұрын
Cool thanks!
@filizhunters4452
Жыл бұрын
Stopped listening you talk slow and drag on
@eatcuredmeat
Жыл бұрын
no worries, this craft does require patience
@filizhunters4452
Жыл бұрын
@@eatcuredmeatactually, not everyone can be a speaker
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