Are Curing Salts Really Necessary?

Рет қаралды 188,313

2 жыл бұрын

Today we explore the question: Are curing salts really necessary?
When should you use Cure #1 and Cure #2: • When should you use Cu...
Video Series on Salts, Cures, and Vegetable Powders: • Salt, Cures, and Veget...
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Пікірлер: 947

@Darthbelal Жыл бұрын

Not only do you have KNOWLEDGE we can use, you PRESENTED yourself in an excellent way. No annoying "uhms," no going on long tangents about off topic subjects, just unpacking info in a way that is easily digested by those who wish to learn. EXCELLENT video!

@maryhowe483 11 ай бұрын

I so agree

@zachgoldman8250 7 ай бұрын

i agree too, you dont see this that often on youtube!@@maryhowe483

@RidgeRunner5- 2 жыл бұрын

Eric your enthusiasm and honesty in your charcuterie journey is inspiring.

@2guysandacooler 2 жыл бұрын

thank you

@MrAgoniatis 2 жыл бұрын

Eric amazing video as always. Thanks for continuing to educate us all !

@jc5066 2 жыл бұрын

Great simplified explanation. As someone that has been in the food business for years, you could talk for hours on food safety. IMO you've made a very simple yet effect discussion for the average home sausage maker to understand.

@gerardjohnson2106 2 жыл бұрын

The "cliff notes" version of curing charcuterie meats. You've given an overview of less than one inch. Anyone who wants more information has what they need to dig deeper. Thanks for producing this video. It is much appreciated.

@gordonhogg4675 2 жыл бұрын

Thanks Eric!! Great presentation of the material, which we have all come to appreciate! You Sir are a really good teacher and did a wonderful job of explaining both the when and the why. As always, this was a great video.

@rmwilu 2 жыл бұрын

Much appreciated! You answered questions I have had on my mind for quite a while! Simplified process of identifying the need to use curing salts. Very committed of you, thank you once again

@fatbuttbassett4732 2 жыл бұрын

I am loving these learning style videos! Excellent easily understandable information and segues.

@2guysandacooler 2 жыл бұрын

Thank you Sir!!!

@anthonyshepherd3908 2 жыл бұрын

Thanks Eric for the great info! I always learn cool stuff watching your tutorials. Please keep up the good work!

@jackpinesavage9806 2 жыл бұрын

Exactly what I needed to know about venison preparation, thank you! Every carcass meets the temperature condition for creating toxins. Much is ground, either into sausage casings or in a large lump in seasoning for a couple days at those same temperatures, meeting the second criteria. I now know I should and why to use cure and don't think about it any longer!

@tarvus33991 2 жыл бұрын

Excellent advice! Thank you for clarifying this so succinctly!

@dariarybalka5765 2 жыл бұрын

Thank you for this educational video! So clear and easy to understand!

@Burrfection 2 жыл бұрын

wow. such a great and informative video. made the topic very easy to understand

@2guysandacooler 2 жыл бұрын

Thanks Ryky. Appreciate you watching and commenting.

@flash1903 2 жыл бұрын

Eric- an amazing job explaining this. You are a wealth of information. Thanks for continuing to make great content. I look forward to each of your videos. Well done!

@2guysandacooler 2 жыл бұрын

I appreciate that!

@toroddlnning6806 7 ай бұрын

what about a whole muscle wet brine over night, fully submerged in a wet brine in a bucket stored at 4c degrees?@@2guysandacooler

@jackdenz 2 жыл бұрын

First class presentation! You are easy to understand, knowledgeable, passionate and do not waffle. Well done and thank you!

@2guysandacooler 2 жыл бұрын

Thank You and you're very welcome!

@Africantanman 2 жыл бұрын

I found your channel today and I have literally spent the whole day watching your content. I LOVE charcuterie and am really planning on making it a hobby I practice often. Thank you so much for your content. Big fan from Cape Town, South Africa!

@toddstropicals 2 жыл бұрын

When I found your channel, I said to myself this guy is on top of his game here and you know your stuff. I subscribed a long while back. You've got the best videos on this topic.

@2guysandacooler 2 жыл бұрын

I appreciate that!

@marcelodim 2 жыл бұрын

Thank you Eric. You are still THE consummate professional I listen to when it comes to charcuterie...You are an inspiration for knowledge and quality of technique and equipment..I super thank you for being so generous with your knowledge. Best channel in KZfaq.

@2guysandacooler 2 жыл бұрын

Wow, thank you!

@JimPBarber 2 жыл бұрын

Thank you Eric. Love the 2 point explanatio0n. Super helpful. I always enjoy your strait forward recipes.

@markgally731 Ай бұрын

Very informative video !! A lot going on there... I think we all came away with much more than we thought we would. Great job and thank you !!

@Dina_tankar_mina_ord Жыл бұрын

I was taught as a kid that there are no dangerous substances only dangerous concentrations. Its just that somethings dont take much concentration to kill you. Got my head thinking more critically as a youngster about what I touched or tasted. Thanks for valuable information as always.

@kellyvcraig 6 ай бұрын

Yeah, that's why I cut back on my consumption of lead, mercury, XRays, Butte, Montana drinking water, . . . .

@chuckgreenwood6259 2 жыл бұрын

Simply a fantastic, straightforward explanation using a logical approach. I just learned more in 21:42 minutes of video than I did in 20 years in the culinary profession on meat and sausage curing. This was my First video from your series but it won't be my last. Thank you very much.

@alberthall8148 Жыл бұрын

EVen a very,vewry basic food Hygiene education would have included everthing this guy has said about BOTULISM.

@williammaxwell1919 5 ай бұрын

Knowing and recognising your limitations is the best way to learn and be better than we currently are... learning is the mark of a true artisan in any gene

@phillipkopp5809 Жыл бұрын

Have been looking for this EXACT information for a while. Thank you for clearing up all the conflicting information.

@vivunlimited9571 Жыл бұрын

Great stuff! So happy to have found your channel... both helpful and entertaining!

@tomsanda4543 2 жыл бұрын

Yes! Your explanations on whole muscle charcuterie, v.s. curing salts just dropped my saltiness in my dry cure pork loins. I am using lawry's chili garlic and Morton's tenderquick to make them and now can remove the Morton's. I've been using waxed deli paper to slow the drying and case hardening..gonna try the plant based sheets when they ship..thanx again Eric for teaching us

@2guysandacooler 2 жыл бұрын

Thanks Tom. How has the wax paper been working for you?

@tomsanda4543 2 жыл бұрын

@@2guysandacooler waxed paper when wrapped moist clings pretty good, then i slip it in an old clean sock and twist it to get it firm, and hang it till 30%wt loss. About a 1/4-3/8" of case hardening when done..i trim it off and use as jerky

@DL101ca 2 жыл бұрын

@@tomsanda4543 Ever try to vacuum seal and moisture balance in the fridge to counteract the case hardening ?

@Lee-ot2uk 2 жыл бұрын

I have just discovered your channel and I think it's excellent! I love the clarity you give to all of your explanations! This video was also very good and should steer all to avoiding the dangers. Erring on the safe side is often the best way. I do appreciate the need to simplify the subject. however, besides oxygen presence and temperature, another factor to weigh into the matter is acidity. If salami, for example, is carefully made with the right amount of salt, (that magic 2%, no less), with a little acidity regulation (e.g. bit of red wine) and hung in controlled conditions (temp 12-18°c & humidity 70% approx) with a bit of air flow also, it's completely safe. pH tests should be below 4.5 but a good indicator of this is the classic white mould that will appear. This is a very traditional and authentic method which I have been using for many years and is widely used throughout Europe. It leads to beautiful salami with no artificial additives. Thank you again though for this and all of your videos! - Subscribed!

@2guysandacooler 2 жыл бұрын

Hi Lee. Thank You. If you don't mind me asking, let's say your starting pH is 5.7, how much wine are you adding to drop the ph to below 4.6 and how long does it take. I personally like a tangy sausage but I know for most Italian salami their Ph hovers around the 5.0 mark. Interested in hearing back😀 Out of curiosity are you a fan of river cottage?

@Lee-ot2uk 2 жыл бұрын

@@2guysandacooler Hello! Nice to hear from you. 😃 If I'm making up 4kg of total weight of pork and fat, I'll add about 300ml of red wine and, to be honest, if that beautiful white bloom develops, I don't bother reading the pH level at all... It always does! Yeah, I like what they do at River Cottage.! It's hard not to... I only live 70 miles away from them. 😁 They didn't introduce me to curing though, not even nitrate-free curing. I've been into making my own charcuterie for more than 15 years. Really glad to have found your channel. I'm interested in doing some new stuff in new ways.

@linusyootasteisking 2 жыл бұрын

@@Lee-ot2uk very interesting! how do you measure pH in the meat? do you take a slice after it is done and put a pH stick on it or put it in a liquid form first? or maybe you measure it beforehand?

@terischannel 2 жыл бұрын

I'm glad to have found your channel. Great information!

@joeyhardin1288 2 жыл бұрын

This video just popped up on my suggestion list. Since I was a boy, black Friday was hog processing day. My grandfather, the neighbor and his two sons and I would process a half dozen hogs. Since becoming an adult, I have wanted to get back to that. I am in the process of building wood fired cobb oven and a smoker, I have a couple of store bought smokers. But the meat recipes have been lost to time. The other gentleman was an award winning Country Ham maker. Lofty goals. I have subbed, belled and hit the like button. Looking forward to learning. God Bless and stay safe.

@grahamheath9957 2 жыл бұрын

Excellent and informative video. Thank you for all the hard work and research you clearly put in. With that said I’m a little confused, surely pretty much any fridge is going to be in the temperature range of concern, so I don’t understand how a fresh sausage doesn’t meet that conditional.

@vincentgiacchino5813 Жыл бұрын

Your refrigerator temp should be set to 33-35°, therefore under the range of concern.

@SmokyRibsBBQ 2 жыл бұрын

Excellent information and well explained Eric! I have never considered that once ground meat is stuffed into a casing that it is now in a no or low oxygen environment but after hearing it, it only makes complete sense. Thanks so much for doing this video. I have people ask me all the time why the use of curing salts is needed, so going forward, I'm going to steer them to this video.

@2guysandacooler 2 жыл бұрын

Thanks Russ. It's a tricky topic and lots of really crazy info out there. I hope this reaches lots of people..

@cachi-7878 2 жыл бұрын

I bet Eric would have more subscribers if he changed his YT Channel name to something more obvious to meat curing.

@SquidgeyFlint 2 жыл бұрын

@@2guysandacooler Do you have a video where you talk about the safety aspects of cold smoking sausage for flavor (eg keeping the chamber temp below some value like say 90*) and if using cure #1 would enable that and for how long is reasonable?

@DL101ca 2 жыл бұрын

@@SquidgeyFlint it's all about time AFAIK. Instacure 1 is used for charcuterie that would take under 4 weeks of curing, any longer and you use #2.

@user-rq7ux4ov4y 6 ай бұрын

Thank you! You did a wonderful job breaking down and explaining the knowledge you have learned.

@dgax65 2 жыл бұрын

Great information. You really did a fantastic job of explaining this subject.

@melsilva9158 2 жыл бұрын

This is great information! My "project" is to recreate the linguica (Portuguese sausage) that we used to have as a kid. With the demise of several ethnic sausage makers and none that exist where I live now, I really want to attempt to make this, but I have no experience with charcuterie and was terrified I would get it wrong. The topic of "curing salts" was one I could never get a clear answer to and now I know why. Some linguica are fresh (refrigerated) sausage and some are cold smoked. Your video made it clear to me that fresh doesn't need curing salts and cold smoked or "cellar aged" does. Please tell me if I got this wrong 😉.

@2guysandacooler 2 жыл бұрын

That is correct. All you do is apply both conditions to your sausage and if they are both met, you would want to use curing salt. If only one is met then it would be ok to use salt only.

@antonlush7680 2 жыл бұрын

A great help in the basics! MIght you also consider a video in the future on the effects of marinades (acid) wrto food safety and how that relates to the two basic rules.. I guess that might also include how smoking helps (or doesnt).

@chkchkpap45 7 ай бұрын

Holy cow I'm so glad I found you man I know this is 2 years later but the wealth of knowledge that you have to share is amazing and ive learned so much

@phyrewillow6463 2 жыл бұрын

Amazingly clear, concise, and easy to understand! Thank you very much!

@AZFrank4x4 2 жыл бұрын

Great explanation. A much simpler way of deciding which needs a curing salt or not; how to apply that between working with grind meats (especially for salami) and working with whole muscles. Thanks for this video.

@2guysandacooler 2 жыл бұрын

Glad it was helpful!

@TheWolfyDaddy 2 жыл бұрын

Very good and helpful information. Thank you! The bottom line for me is that I will be using curing salts for whole-muscle products because of the flavor and color. By the way, an interesting video might be a side-by-side comparison of a whole-muscle piece with and without curing salt.

@2guysandacooler 2 жыл бұрын

Excellent suggestion. I think I'll do that..

@TheWolfyDaddy 2 жыл бұрын

@@2guysandacooler Thank you for the quick reply, and I look forward to that video. - Wolfgang

@AldoSchmedack Жыл бұрын

@@2guysandacooler Please do!

@gregwaters944 2 жыл бұрын

Great information, you explained it in a way that everyone can understand.

@liteluvr 2 жыл бұрын

Outstanding video. Thank you so much for putting this out.

@leeshaw6641 2 жыл бұрын

thanks for that Eric. I'm constantly arguing with people who are die hard 'nitrates/nitrites are bad'. The health benefits of salami with the fermented meats creating good bacteria are something I focus on telling people. kinda like yakult lol. and that's not possible without said ingredients

@DL101ca 2 жыл бұрын

Meh, just let Darwinism deal with them.

@rickross199 2 жыл бұрын

I've always been fascinated when adding curing salt it's such a tiny quantity how it gets evenly distributed throughout the meat.

@DL101ca 2 жыл бұрын

When used in sausage/salamis you're supposed to dilute it in water and add to the mixture. When doing whole muscles (capicollo/lomo etc) you mix it with the rest of the dry spices and it will dilute in the meat juices during the seasoning period while vacuum packed.

@tomfavre669 2 жыл бұрын

You really put out tsome good information. Thank You and keep them coming.

@katiepanepinto624 4 күн бұрын

Thanks Man! Tons of info here. Very well done on the video!

@lew9462 2 жыл бұрын

Awesome as always, Eric! I have my fingers crossed you are going to do an Argentinian Chorizo video this year!

@2guysandacooler 2 жыл бұрын

LOL. It was on my short list but just missed the cut. I will certainly have it on next years show or I may make a special episode and do it sometime between now and then. Not sure.

@Boater 2 жыл бұрын

@@2guysandacooler Just one more upvote for that chorizo video :)

@josephkordinak1591 2 жыл бұрын

I am glad this wasn't another anti curing salts video. I have been using them for years and and its scary seeing what some people do. Its amazing to me how little information people will operate on.

@2guysandacooler 2 жыл бұрын

I totally agree!!

@delatorresibs7957 Ай бұрын

How much curing salt can i use for 20-21kg of MDM(mechanically deboned meat)?

@josephkordinak1591 Ай бұрын

@@delatorresibs7957 .25% by weight for cure #1. 50 grams per 20kg.

@xd451e1edcc8 2 жыл бұрын

Thank you. I can tell that you did your research and it was presented exceptionally well.

@samunderdawgfiji717 2 жыл бұрын

wow.... this was super educational with a very simplified explanation. Thank you for the info. Subbed and checking out the rest of your videos. Bula from Fiji!!

@MrBrian8749 2 жыл бұрын

I use a method used by my great grandfather and passed down. No curing unless Temps are below freezing. Process meat outside only. That was the rule. I cure meat today the same way. My grandfather had no idea about the chemistry involved with curing meats. I educated myself as I wanted to be safe as possible and to refine my art. The agriculture department at University of North Carolina has a great site for curing, smoking and meat preservation. suggest you educate yourself also, its most rewarding.

@jasonmerkji 2 жыл бұрын

Can you please share the link to that site of North Carolina University.

@maxt240 Жыл бұрын

@@jasonmerkji youtube deletes links

@sandersjones1577 Жыл бұрын

I did the cream cheese jalapeño and bacon sausage didn’t care for it thanks for sharing

@sondileong Жыл бұрын

Thanks for referring to the University site. Yes, it is good🎉

@blertaberisha3196 Жыл бұрын

I am making smoked saussages outside in a shed they are a little bit thicker than normal saussage its called (sugjuk) with smoke inside the shed for 5 days very slow burning wood under the saussages not sure should i use cure salt . Outside temperature at the moment in Australia is 14 c

@UtahSustainGardening 2 жыл бұрын

You had me at gunpowder! Not that it is new to me, but it shows you have done ALL your research.

@BenjaminGoose 2 жыл бұрын

Are you referring to the very well known fact about saltpetre being used in gunpowder?

@UtahSustainGardening 2 жыл бұрын

@@BenjaminGoose, it may be well know to you and me, but I know a huge part of the population does not know that and would be shocked at the idea that a gunpowder ingredient would be used in food preservation.

@goldilox369 2 жыл бұрын

@@UtahSustainGardening I watched the 1776 musical. That's where I learned about saltpetre I'm gunpowder. They actually called it potassium nitrate, so...i guess I'm in the cool club. 😂

@michaelbrauer3351 10 ай бұрын

This is one amazing video!! Thank you so much for sharing this knowledge!!

@schroomer5228 9 ай бұрын

Thanks for the info. Your presentation skills are terrific. The content was spot on.

@micheleklein8840 2 жыл бұрын

You continue to bring truth and enlightenment to those who want to create wholesome products. Eric, you are a great teacher of the craft and break down and simplify many questions that come to mind when producing a cured/uncured product. A better spokesman for charcuterie could not be found. Thank you

@ericbernier8024 2 жыл бұрын

Eric!! These are amazing videos. I started making sausages about 12 years ago when I moved to a part of the world where there are no good Italian sausages available anywhere. I love how complete and well explained your videos are. I have a question, for which I was hoping to find an answer in this video but the topic did not come up. My wife is Italian. Her parents used to make sausage a couple times a year with without curing salts (I'm using their recipe, with only salt, and spices) and would freeze some while fresh but would hang the rest to dry in their cold room (~50-60°F). Your video confirms -what I suspected- that these dried sausages were a high risk sausage. Did I get this right? Do you have a theory on how they never got sick in 50 plus years of drying home made sausages? Just pure luck??

@kenolson3064 Жыл бұрын

My understanding is the salt used in Italy has naturally occurring nitrates in it. Curing salts were created to standardize the amounts of nitrates, and nitrites, to be added to the regular salt for food safety reasons.

@cap10america42 Жыл бұрын

Or maybe they cooked the sausage well before eating!.

@bill7571 2 жыл бұрын

Great explanation. I make Biltong in a commercial setting. We use drying cabinets where the temperature is about 87F. Although curing salts aren't necessary, we use salt peter just in case.

@milosblagojevic4087 2 жыл бұрын

Great and to the point. No mystery where one does not need it. Thank you so much .

@navigator5426 2 жыл бұрын

I think the major problem with Nitrates and Nitrites comes from overconsumption of them. It's a knee-jerk reaction to people having poor eating habits. You really can't legislate or control peoples diets without seriously violating their rights so people try to control Nitrates and Nitrites by villifying them. That really is a poor and uneducated way to do things. So thank you for educating us about Charcuterie and the proper use of Curing Salts.

@juliaweber212 2 жыл бұрын

I agree 💯 percent

@grantbretherton9615 2 жыл бұрын

Great work Eric. After my own 10 years of charcuterie making hobby, this is the best explanation I have seen to counter the mythology around nitrates/nitrites I have experienced over the years. A further question for you regarding whole muscle products though. Do you think that wrapping the whole muscle in a casing, whether a collagen sheet or natural casing like a bladder etc. moves it into the anaerobic condition or would you regard that as not requiring curing salts as it remains aerobic?

@2guysandacooler 2 жыл бұрын

It still remains aerobic. Those casings are all breathable

@gs637 2 жыл бұрын

@@2guysandacooler Hi, so wrapping in a natural casing (like the one used for sausages) is breathable, and thus aerobic? I understood differently from the video, when you talked about fresh sausages. Can you please clarify?

@petervanrooy6313 2 жыл бұрын

Hi Eric, excellent video. I was hoping for more on the reasons why cure#1 is used vs cure#2 or vise versa. Could you explain or direct me to another of your videos? Regards Peter van Rooy, South Africa

@DL101ca 2 жыл бұрын

@@petervanrooy6313 Its the time of cure that dictates what to use. #1 for short cures, small muscles and #2 for over 4 week cure times.

@DL101ca 2 жыл бұрын

@@gs637 Sausages and muscles differ because in one the bacteria is contained in the mix where a whole muscle is only exposed on the surface. Much easier for sausages to develop bacteria than whole muscles just because of exposure.

@RT-wq8bd Жыл бұрын

Very well presented and informative! Thanks

@patrickpomeroy1646 2 жыл бұрын

Excellent video, I subscribed after watching the Capucollo video the other day and I'm happy I did, this video answered questions before I needed to ask them and covered everything so simply. Great job, keep up the great work

@2guysandacooler 2 жыл бұрын

Welcome aboard!

@ronniecope6580 6 ай бұрын

Loved this video. Great information and very informative

@jpmajlessi4476 2 жыл бұрын

Informative and useful. I enjoy preparing dry cured meats, you've cleared my doubts as to when to use what. Thank you.

@pierrecao4758 2 жыл бұрын

more people need to watch and follow channel. Great information and keep up the good work!

@hydrojet7x70 10 ай бұрын

Wow, really good video! I’ve been trying to understand curing salt and making my own sausage now for days. Watched countless videos and still don’t understand really why. Until now, when I watched this video, now I understand. It is a little bit lengthy, however extremely informative and I feel confident moving forward making my own sausage. Thank you for the video! I subscribed!

@sandersjones1577 2 жыл бұрын

I learned something today thanks. See you next week. I appreciate you man.

@knutkroll4967 2 жыл бұрын

Eric, this is a very good and well explained subject and I surely will follow and keep in mind your advise

@Maninmoe 2 жыл бұрын

Thank you very much for this very informative video! Exactly what i was searching for being new to this and wanting to produce my own food and processing it in different ways! I salute you Sir!

@bansheeproductions3176 2 жыл бұрын

I love the info!!! this helped a heaps.

@Miata822 2 жыл бұрын

Very informative. Well worth a sub. Just starting my sausage journey and I needed this information. I look forward to checking out your other content.

@ChipB727 2 жыл бұрын

Thank you!!! Very informative.

@myown2101 Жыл бұрын

Very informative and fun video. Great channel as well👍

@shimzofremnik Жыл бұрын

Great video, enjoyed every minute. Perfectly explained for a beginer like myself, you have a new subscriber

@jakoblarok 2 жыл бұрын

Arriving at this video was the culmination of a multi-day process of searching through YTb videos to find the answer to my question: regarding bacon, or any other charcuterie, when/are curing salts necessary? Are these nitrites just something added for mass-production? If so, why so many small producers also recommend using Prague powders? Your video answered all of my questions in one hit. Keep up the great work! From: a guy in Japan with little access to affordable, quality meat

@KowboyUSA 2 жыл бұрын

Have almost 10-pounds of Prague #1 but had no clue about it's history. Fascinating stuff. Thanks!

@nexsolgus7070 2 жыл бұрын

Many thanks, Great Lecture !!! It really helped me to understand Nitrates.

@Benni-rp9or 9 ай бұрын

That was a great video, it really answered so many questions I had about curing salts

@nancyhohler8574 2 жыл бұрын

Great video, thanks so much! I'm just getting into making some home cured meats. One of which is Spam. Most recipes call for a curing salt of some kind, cornstarch, and seasoning mixed into a slurry and combined with ground meat. Instead of the traditional baking in a pan method, I want to experiment with pressure canning the mixture instead, which will involve putting theeat mixture into pint and 1/2 size jars (24oz) then processing in a pressure canner at 90 minutes at 10# (roughly 240°), in order to produce a shelf stable product which, because of the shape of the jar) SHOULD be able to be relieved of the jar whole, in cylindrical form for slicing. This will produce a round patty, if you will, instead of the familiar, rectangular shapeost are familiar with, with commercially made "spam". Since the coking temperature is going to exceed the temperature condition mentioned in this video, I will safely assume that either canning (sans iodine) or kosher salt can be used instead of curing salt. If I ever get the time to conduct said experiment, I will gladly report back my findings on taste and texture of the finished product!😁

@Atulmamgain-vv2el 2 жыл бұрын

Nice , thoughtful and informative. Good job. Subscribed long time ago.

@findlydesign Жыл бұрын

Thank you so much for making this video! I have been so confused about this issue or using or not using the curing salts. ❤ subscribed!

@2guysandacooler Жыл бұрын

Glad it was helpful!

@GregWohlwend 2 жыл бұрын

Hey Eric, Thanks for another great video. I'm just getting into your channel and learning a ton. I saw a bit about yourself on the 2 Guys and a Cooler website but it'd be interesting to hear more about your story, why you chose to focus on charcuterie and the whole journey up to now in a new video. Thanks again!

@fjbfjb2618 2 ай бұрын

Outstanding explanation!

@idennisremmers3794 Жыл бұрын

I really do appreciate you! You have taught me so many things and I thank you!

@cannistershot2277 2 жыл бұрын

Great job! Well presented and thorough. I cringe when I watch other KZfaq videos that don't measure the curing salt and just throw in a 'heaping teaspoon'. My sausage hobby is the one hobby where I've 100% embraced the metric system and a kitchen scale.

@DL101ca 2 жыл бұрын

The guidelines on the packaging don't suggest pinpoint accuracy is required . Ballpark seems to be good enough .

@stanmoffitt9297 11 ай бұрын

Great video! Opened my eyes to a lot to-my sausage making research ! Thank You!

@kirkberryleo3307 Жыл бұрын

Sir, you have completely changed my opinion on many things!

@panodanno 9 ай бұрын

Excellent video and information. Thank you.

@VonM. 8 ай бұрын

Incredibly knowledgeable! Love him

@CwDanny 2 жыл бұрын

Great video! Fun, informative and inspiring. You've got a new subscriber!

@2guysandacooler 2 жыл бұрын

Welcome aboard! Thank you.

@roman9509 Жыл бұрын

Thank you for this explanation!

@aussiefamilybudgetcooking 3 ай бұрын

This was so helpful!

@noodletropic Жыл бұрын

This was a gifted presentation. Thoroughly enjoyed it. Well balanced practical advice with both historical and biological perspective.

@richardbudd8611 Жыл бұрын

Thankyou for explaining this. I'm researching making my own Bacon. I'm sick of wet brined Bacon and it is almost impossible finding a dry cured product. You have passed on valuable information, thankyou.

@maryjane-vx4dd 5 ай бұрын

One of my Ball canning books has a recipe for dry cured bacon. I did make the Canadian bacon, which is wet cured from the same book

@nocogarden Күн бұрын

This is the video I needed, thank you.

@ianayler5418 2 жыл бұрын

Thanks Eric for the informative video

@2guysandacooler 2 жыл бұрын

You bet!

@blaneyblades4810 5 ай бұрын

Great tutorial! I've been making jerky since I was in my early twenties. I worked on a goat cheese farm for the better part of my teenage years and feel now I would like to try my hand at sharcutary. As an avid hunter and commercial fisherman I think it would be an amazing step towards my goals. I have a frigerator that I am going to use to make a curing chamber from based on instructions I saw in your curing chamber tutorial. Thanks for all the great content I look forward to the next.