Guide to Drying and Curing Meat at Home in Detail

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2 жыл бұрын

My online course is perfect for someone wanting to learn how to make dry cured meats at home: eatcuredmeat.com/whole-muscle...

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@charliecarpenter2840 8 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 8 ай бұрын

Awesome and thanks! Yeah Biiktong is amazing for hunting and snacking!

@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/

@goofsaddggkle7351 7 ай бұрын

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 7 ай бұрын

Hey thanks for checking it out, its a crafty world of sausages and meat curing! I'm continually learning too!

@braccialpainforgains5223 11 күн бұрын

Thanx so much for the in depth explanation for curing and drying!

@eatcuredmeat 6 күн бұрын

Hey thanks for the encouragement, way more to publish

@Dan-wt8vn 6 ай бұрын

I complement you on your style and detail. Your efforts are appreciated.

@eatcuredmeat 5 ай бұрын

Wow thank you, those are words of encouragement :-) Tom

@musicofDK 2 ай бұрын

I mean you started with “salt and fridge”….then half-way through talking about humidifier and penicillin at the end.

@eatcuredmeat 2 ай бұрын

@user-yf6hq5ze4i 4 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 4 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

@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

@T.RexUAPS Жыл бұрын

Love the detail and love you put on explaining 🦖

@eatcuredmeat Жыл бұрын

appreicated ;-)

@franks4973 8 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 8 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.

@JoeJohnson1 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 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 Жыл бұрын

@@eatcuredmeat Thanks Tom. Same internal temp as pork, 155ish?

@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?

@conkshell9445 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 Жыл бұрын

Awesome salt + cold smoke - a few thousands of years proven history! Cheers T

@damielswatske1368 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

@stevetreat616 11 ай 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 8 ай бұрын

Thanks appreciated!

@gippslandmedia 8 ай бұрын

Have been looking at getting your bacon course. Do you nitrates in any of your courses?

@eatcuredmeat 8 ай бұрын

I go over it, its optional and up to you. Cheers Tom

@dgeorget2372 4 ай бұрын

Very informative. Thank you so much.

@eatcuredmeat 4 ай бұрын

Thank you! Very encouraging - Tom

@standom2390 11 ай 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 8 ай бұрын

Yes, just use salt and good quality pork fat. Cheers Tom

@kyler565 10 ай бұрын

For someone that doesnt eat pig. Can you substitute beef cuts?

@eatcuredmeat 8 ай бұрын

Definitely, I 've any red met works like venison, elk etc..

@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

@user-me6ct9xs6r 4 ай бұрын

Thank you Great video very informative

@eatcuredmeat 4 ай бұрын

Thanks, encouraging - Have some videos in the pipeline....

@petripat5979 7 ай бұрын

Great video 👍

@eatcuredmeat 7 ай бұрын

thanks, motivating!!! :-)

@zannaB60 6 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 KZfaq. Just asking .

@eatcuredmeat 6 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

@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!

@user-nb1sx7th7i 7 ай бұрын

Make an essay about that thanks

@eatcuredmeat 7 ай бұрын

Already have, Check out the essay here - eatcuredmeat.com/how-to-cure-meat-at-home-complete-illustrated-guide/

@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 8 ай бұрын

It is

@joebird1400 8 ай бұрын

Just salt

@T.RexUAPS Жыл бұрын

Costa Rica says Hello!

@eatcuredmeat Жыл бұрын

Helllo! from NZ!

@johanswart8116 Жыл бұрын

Looks very complicated. Lol will stick with making biltong and drywors. Geeetings from south africa.

@eatcuredmeat 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

@eazyrider6122 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 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

@harrykuheim6107 10 ай 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 10 ай 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