Preserve Meat Without Refrigeration | EASY Whole Muscle Cure (my favorite snack!)

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Preserve Meat Without Refrigeration | EASY Whole Muscle Cure (my favorite snack!)

Рет қаралды 208,454

Күн бұрын

Update - No, I did not get sick from the meat! Thank you all for the well wishes, I am much recovered. I had ended up hospitalized with meningitis over the thanksgiving holiday (note that meningitis is not a foodborne illness lol) Thank you all so much!
Thank you for joining me on another fun whole muscle meat cure! I hope you enjoyed today's video and are inspired to try curing meat at home with these simple, time-tested techniques. I would love to hear from you in the comments! Let me know if you are going to or have tried this and how it turned out! If you have any questions, I'll do my best to help.
A great resource I found for butchering and curing meat in a traditional manner is www.farmsteadmeatsmith.com, I especially recommend checking them out if you are interested in doing your own butchery.
Summary:
1- Salt Meat and place in fridge (or other cool spot) to cure.
2- Rinse, Dry, Weigh, Tie & Hang in a cool dark spot to get started! Ideally 40-60f with good airflow.
3- Slice and fry or wait till you can eat it raw for an awesome snack!
Do note that our commercial processing practices leave most supermarket meat already in a very compromised state of bacterial contamination. For this reason I recommend using meat you have personally butchered or from a local farmer/homesteader you have talked to about their practices and feel comfortable with or go to a local butcher shop and talk to someone there about obtaining the freshest cuts of whatever you are looking for. This will make a huge difference in not only quality but the success of using these old-fashioned techniques!
Q&A Video - • Your Meat Curing Quest...
Time Stamps:
00:00 - Intro
01:53 - Step 1, Salt and Spices
04:20 - Step 2, General Time Frame for Cure
6:17 - Step 3, Hang and Wait Patiently
7:54 - Lets Eat!
8:34 - Mold
10:04 - Eating Raw
15:54 - Final Thoughts
Links:
Amazon Store (all my recommendations in one easy location!) - www.amazon.com...
Azure: www.azurestand...
Cameras:
- Canon R6ii: amzn.to/3XdPZAC
- Canon m50ii: amzn.to/3ZCA8gD
Support me on Patreon- / membership
I may earn a small commission from purchases at no cost to you, thank you for your support!
Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! It is very apparent when spoilage is present in a whole muscle cure but there is always risk of food borne illness so make sure you do your research and are aware of the risks.

Пікірлер: 605

@markhaseley3304 Жыл бұрын

The fact that you got sick and had to let it go longer, and showed us it was no big deal was really nice/comforting for us newbies.

@kathymc234 Жыл бұрын

That's a great point. I'm disabled and I have some bad days. Now I know that missing by a day or two won't destroy the meat. Ordering the book now. Thanks!

@simonlachaine4881 10 ай бұрын

You ain't gonna lose the meat but as a begginer I just do some test with 4 lomos and at 30% it's so much tender!

@trueHerpnerd Жыл бұрын

I don’t know how this channel doesn’t have more subscribers. Very interesting topics and high production quality, keep up the good work.

@apinchofpatience Жыл бұрын

Thank you!

@stevevanslyke4294 Жыл бұрын

Right....

@stevang4720 7 ай бұрын

I'll tell you why! The people who own everything don't want you to be healthy and don't like you to be self sufficient! "You will own nothing, and be happy" -some elite Ahole

@apinchofpatience Жыл бұрын

It was really fun to experiment with spices and see what flavors we could get! I really like the wine added to the cure and will be experimenting with more wine based recipes for sure! What flavors will you try? Don't forget you can do this with any whole muscle, beef, pork, goat, venison etc... Remember, the ideal conditions for hanging your cure (at least for the first couple weeks) is somewhere between 40 and 60 degrees, dark or at least out of sunlight, and with good airflow! 30% weight loss for raw eating is from the beginning, raw weight! (I messed up showing yall the wrong weights in this video 🤦‍♀️) Happy Curing!

@pamlamay8420 Жыл бұрын

Please add more videos when you cure more meat. Thank you I will be waiting

@pamlamay8420 Жыл бұрын

You made me hungry with the wine infused cured meat lol. I love all the fancy cheeses, I bet that would be delicious as a treat on a cheese plate.

@apinchofpatience Жыл бұрын

@@pamlamay8420 Thank you, I am excitedly working on a Leg of Lamb right now that I think is going to be exquisite! (lord willing nothing goes awry... that cure recipe and tutorial will be up in a couple months. And Im working on a couple shorter cures in beef and maybe venison if i can source some locally. Thanks for watching!

@OKBushcraft Жыл бұрын

@@apinchofpatience just found your channel. Subbed. I am very curious about the leg of lamb. I tried salt curing in the past and it was an expensive failure. I've read about curing duck and would love to try it. Have you cured duck?

@apinchofpatience Жыл бұрын

I'm hoping the lamb goes well too, it's the first whole leg I'm trying 🤞 I have not done Duck, but it is on my list of things I'd like to cure, I have not been able to source any yet tho.

@jkasak7633 7 ай бұрын

Thanks to you I have embarked down this road of meat curing myself. I just hung a pork tenderloin in my basement. I would have thought this was nuts a few weeks ago, but everything is going well so far. I’ve watched this video five times so far, and feel confident. Thanks again!

@apinchofpatience 7 ай бұрын

Congratulations on your first cure! You are very welcome; I am so glad you decided to give it a try!

@p.j.critchfield Жыл бұрын

Thank you, young one, for the old, real ways to deal with meats. I'm 71 and from old school farm life. Stuck in subs now,but knowing that we must rediscover ways reducing and losing easy ways to keep foods. You are truly a life saver for those that will attend to your kindness of teaching others. Thank you.

@Steven-js8yk Жыл бұрын

I could just sit and listen to you for hours, you have such a comforting way of speaking. Well done!!

@apinchofpatience Жыл бұрын

Thank you! I'm glad you enjoy the videos ☺️

@mishagermanovich Жыл бұрын

Big fan, and have always done without chemical nitrates. I feel like that defeats the whole purpose of doing it at home rather than just buying commercial! Looks great!

@jeremynorth9709 Жыл бұрын

You have a new sub! Told my wife too. I came across the other preservation with salt video and watched this one. I've heard about these methods from guests of Joe Rogan, but you're SHOWING us and I love it. Always interested in how people did things without modern tech and conveniences. We're definitely going to do this. Glad you got treatment in between takes!

@martyfoster7053 Жыл бұрын

A month ago.... when I began seeking instruction on curing meat... I would have never guessed that it could be this easy! You have a laid-back way of teaching, and I think you are marvelous! When you came back after the initial salt preserve, and announced that you had been really sick, it reminded me of a childhood cartoon that was describing different kinds of butterflies.... It showed several beautiful specimens in a row, and then one that was in really bad shape, with crumpled and ruffled wings.... the narrator said.... "what happened to you?".... to which the butterfly replied.... "I been sick!" :) It was so cute, and it has been a favorite line of our family for several decades now! I'm glad you are better, and don't have ruffled/crumpled wings anymore! Anyway... You and your production team have done a terrific set of video's, and I'm about to set out on this meat drying journey myself! Have a great day! Marty Foster

@apinchofpatience Жыл бұрын

Thank you so much! I'm glad you found the videos helpful and hope you have a wonderful curing experience! I love the butterfly story, thank you for sharing :)

@mrh0wler353 5 ай бұрын

The meat preserve process is presented clear and concise, but the eye candy in background is the shelves. Beyond functional, very nice.

@johnthompson4162 Жыл бұрын

You will certainly have a high place in heaven, your personality is very nice too. Going to be watching more of your videos. Thank you for sharing your skills. John T.

@DB-cx6cb 9 ай бұрын

Just found and love your channel. You bring fond memories of visiting Alabama folks as a child where they used salt and placed meats hanging outside in Smoke houses. The best meats in the world. 71 years old and will never forget tasting the bacon with cat head biscuits With Sawmill gravy❤❤❤

@kelvinkonkel3351 Жыл бұрын

Really appreciate how you teach this. very simple and to the point. Also love to see more people going away from using the synthetic chemicals in their food just because thats what modern experts do. People forget our ancestors did this stuff way before we had poisons to preserve our foods haha

@apinchofpatience Жыл бұрын

Thank you!

@dkac8936 Жыл бұрын

Your channel just came up in my recommended playlist today. What a blessing! After two videos I am a subscriber. I never cured meat before and I wondered how it was done. I never would have imagined it was so simple. Thank you!!!

@apinchofpatience Жыл бұрын

Welcome, I'm glad you enjoyed the videos! Thanks so much for taking the time to comment and say hello!

@sillyboy4510 Жыл бұрын

This looks pretty easy. I believe I'll give it a try.Thanks for the videos.

@apinchofpatience Жыл бұрын

Have fun, hope they turn out great for you 😀

@damnAmsterdammer Жыл бұрын

Thanks for the very nicely presented information. I'll be ordering the handbook as a guide, but I do like watching your hands on videos better. I'm certainly going to start cureing some meat this week. Looks like fun. Keep smiling.

@helly52 11 ай бұрын

I have just found your channel! Loving it! 🙌 Thank you so much for all the info! And I LOVE how you have everything organised into playlists. 🤗 x

@apinchofpatience 11 ай бұрын

Hi Heidi, welcome! I'm so glad to hear you are enjoying the channel! Thanks for taking the time to say so 😀

@helenannleeshung9028 10 ай бұрын

Thank you for such wonderful instruction. Your down to earth approach made the daunting task of trying this process so much more relaxed and relatable ❤❤❤

@llamb7518 20 күн бұрын

Thank you for sharing what to do when things don't turn out 100% perfect. We've all been there and need to know how to manage the meat when this happens. Thank you!

@MrTrendsetter Жыл бұрын

Another great video! I've subscribed and am running through the gauntlet of your videos. One thing that would be nice is if you mentioned the cut and type of meat you are using in these videos. But other then that, a very enjoyable learning experience. I have always wanted to, but have never had the courage to cure meat. I have read books and watched videos but I'm always worried I'm just going to ruin the meat. You have made it seem so easy. Thank you! Now I have to go buy some meat.

@mollyswanner1607 Жыл бұрын

Please tell cut of meat!

@apinchofpatience Жыл бұрын

One was a loin, and the others I'm not positive as I processed this animal by myself, which is still somewhat new to me 😀 I think one was the Copa but it was hard to focus working on processing a quarter at a time with my two little ones! I am hoping to have one of my brother in laws who is more proficient in annimal harvest help next time.

@trmwyldshade1482 Жыл бұрын

I followed your instructions and I cured some good lean beef. When it was ready, I sliced it very then and tasted it raw. It was okay but I also fried a couple pieces with olive oil and it tasted like a petite sirloin.

@renee-claudetanguay9738 4 ай бұрын

I was going to ask if you could do it with beef. Thanks for answering my question 😊

@bkruger377 Жыл бұрын

You are an excellent communicator. I look forward to seeing more educational videos from you. Bravo.

@apinchofpatience Жыл бұрын

Thank you so much, you are very kind! I look forward to sharing more videos ☺️ thanks for watching and taking time to comment!

@Jarnie1000 Жыл бұрын

I am delighted that I have found your site. In Oz we don't really have jerky and no one seems to know how to do this and although I'm not a real prepper I have been trying to do some longer storage ideas and this is just perfect... thankyou

@apinchofpatience Жыл бұрын

Welcome, I'm delighted to have you join the channel! :)

@LOLOLOLOL6610 Жыл бұрын

It’s amazing how far you can push curing safely. Thanks for the vid!

@apinchofpatience Жыл бұрын

Thanks for watching!

@mikeplatts2603 10 ай бұрын

Just subscribed, really enjoy the way you present such a fascination subject, Mike from U.K.

@billrayvan6857 Жыл бұрын

So glad I found this channel ... Very enjoyable learning from her .

@apinchofpatience Жыл бұрын

Glad you enjoy it!

@pamlamay8420 Жыл бұрын

BTW I'm always looking for natural remedies and healthy cooking glad I stumbled across your helpful tips. Everyone needs to just start sharing your videos. Glad you healed up on the second half of the video BTW. You may want to explain yourself ppl might think you got yourself sick from the meat lol. USA world of preservatives in everything ugh. Have a blessed day..😁

@richardhawkins2248 Жыл бұрын

I did two plain pork loins and they came out wonderful. I also did a bunch of sausages as well. I will be using a ton of spices in the future. There was a Canadian Bacon I made several years back where I used Chipotle in Adobo and nectar from a hive where the bees absconded. It was stunning. Good job.

@apinchofpatience Жыл бұрын

That sounds delicious!

@williamgibson3958 Жыл бұрын

Hello and wow can’t believe this is the first time seeing your channel! You have great content will definitely be watching more. May you have a wonderful and blessed day🙏

@apinchofpatience Жыл бұрын

Thank you and welcome to the channel!

@franglais-riders 7 ай бұрын

The very tough bits of meat can be used in stews for extra flavour if too hard to eat. This is what people do in south Spain with the cured ham as some bits can be rock hard but in a chickpea stew it is heaven!

@deano.7533 Жыл бұрын

Absolutely beautiful! The final cured meat products looked pretty good too. Take care. sincerely, Dean O. :-I

@elijahsmommy08 8 ай бұрын

I can't believe I don't know about this. I had no clue meat could be preserved this way. Its very sad this knowledge has been widely lost. Thank you!

@jurieccilliers 9 ай бұрын

I love that you've basically made big biltong. Highly recommend getting a good biltong carver for the drier preserves. 🥩🥓

@ronsilva516 Жыл бұрын

Iam definitely going to try this out get some pork on sale it just worth a try no freezer that’s the nice part about it 👍👍😎

@mickeymike-yk4bf Жыл бұрын

This was new to me. Thank you for the education. I am a 77 y.o. man still going. Like it 👍🤟

@apinchofpatience Жыл бұрын

Awesome! Thanks so much for watching and saying hi 👋

@ronjensen1156 4 ай бұрын

Thankyou for the time you take to share your knowledge and explain everything in so much detail. I really do appreciate it.

@apinchofpatience 4 ай бұрын

Thank you! I'm so glad you found it useful 💗

@yolandastrydom2576 3 ай бұрын

Thank you so much for your meat curing videos. It always seemed so intimidating doing it but you simplified it beautifully! So I have done a small pork belly with the salt box method that came out beautifully and tasted just like parma ham. Frying it up like bacon was even more delicious! But my favourite was a leg of lamb, quite small with bone, that I used your brine with wine method! It was a organic lamb that I got from a friend which fed on as we call it in South Africa, karoo bossie, that gives the meat quite a distinctive flavour. My oh my!!! This is the best of cured meats I have tasted by far. Pairing it with Gorgonzola cheese and red wine was sooo delicious! Once again thank you so much for your channel. I learn everyday!❤

@apinchofpatience 3 ай бұрын

Oh, thank you so much for sharing! I'm always delighted to hear from people using these methods and making delicious charcuterie! Your lamb cure sounds amazing!

@tomynoks Жыл бұрын

I LOVE your channel!! I've been curing meats for a few years and have always been a little afraid of the old salt only method, but not any more!! Wonderful looking "hams"!! What's the temperature in your house? What's your name? Azure Standard is very interesting as well. Thank you so much!!

@apinchofpatience Жыл бұрын

Hi Tom, I'm so glad to hear you love the channel! My name is Cora, nice to "meet" you 🙂 I have a small spare room that I keep unheated and use as a pantry and hang meat in there, it is pretty dark and stays between 45 and 60 ferenhight with 40/60% humidity in the fall and winter months.

@joealta3450 Жыл бұрын

I'm from a family curing for generations.... More than are on record. I'm terrified of synthetic nitrates. They are by definition, poison..... There's a very boring book you should read..... "Who Poisoned Your Bacon Sandwich". (originally written in French) It's dull and full of real science... but if you cure meat that you want to feed to your family... you should look and decide for yourself what makes sense

@apinchofpatience Жыл бұрын

One of the main reasons I'm taking charge of as much of our food production and processing as I can, everything you can buy is literally poison or sprayed with poison it seems nowadays 😥

@KANZROOSTER Жыл бұрын

@@apinchofpatience totally agree for every one too two pigs cured in salt theirs almost 7% formaldehyde mixed 👀. Here in Northern Ireland 😊

@eazyrider6122 Жыл бұрын

Very good. I wonder if you could do a summer sausage recipe?. I tasted a great one that had mustard seed in it, Ground peper i think and chilli flakes.

@apinchofpatience Жыл бұрын

Sounds great! I can work on a summer sausage video but I'm in the middle of moving so it will be a little while before I get to start new projects. Thanks so much!

@COAL-CRAWLERS 4 ай бұрын

Your cat was calling B.S. on the mold being safe 😉 JK, great video, I ordered the book off thrift books for $18

@apinchofpatience 4 ай бұрын

Lol thank you! I love thrift books, hope you enjoy the book!

@JontyBlue67 Жыл бұрын

Big fan of Steve Lamb from River Cottage, have his book as well. I've so far been able to cure meats without the nitrites/nitrates. That said, I am in Australia in the ACT, so Autumn, Winter and early Spring works nicely without the need for preservatives. Steve's other recipe that has me under his spell is his devilled heart dish (search for it on KZfaq) Steve uses pig's heart which is hard to obtain in Australian grocery stores, so I have been using beef hearts. It is delicious and both my boys love it as it has no offal flavour, it is genuinely like a lean steak :)

@apinchofpatience Жыл бұрын

Oh that sounds amazing! I'll look that up, my hubby is the only one who does not like heart so maybe I can convert him with that 😄

@margaretmcleod6074 Жыл бұрын

@@apinchofpatience b

@sharonfarquharson3893 Жыл бұрын

Just go to your butcher mate, we just order any meats or offal we want. Also in Australia

@JontyBlue67 Жыл бұрын

@@sharonfarquharson3893 not sure who you are replying to, or your point?

@user-vo9gp6lj8w 5 ай бұрын

I'm definitely going to be doing this in the future❤

@arg6193 3 ай бұрын

Thank thank thank you! I just found your channel and I am so excited to try these whole muscle cures!

@apinchofpatience 3 ай бұрын

You're welcome! I'm so glad you enjoyed it, and best luck on your curing endeavors!

@JOHNMORIN100 Жыл бұрын

We have learned so much from you thanks 1000 points The Morins in Milo, Maine

@lauriefriedrich9043 Жыл бұрын

Wow, this was awesome!

@apinchofpatience Жыл бұрын

Glad you enjoyed it!

@rrssmooth6643 Жыл бұрын

yes going to give it a try.

@PriscillaVanSutphin Ай бұрын

You do such a great job!! Years back I learned they paid Roman soldiers with salt sometimes!

@apinchofpatience Ай бұрын

Thank you! Yes, the root of the word "salary" is related to salt! So neat!

@teejay2991 Жыл бұрын

Are the recipes in this episode all pork? Can one do this with beef as well. I have cured many a ham, bacon , corned beef etc and would like to get away from using nitrates, so I am finding your videos excellent info. I also ordered the River Cottage book while I was watching. Thanks for doing what you do.

@apinchofpatience Жыл бұрын

Thanks so much! The pieces I'm using in the video are pork because I had recently harvested a pig and that's what I had on hand that needed to be cured but this method works wonderfully on beef, lamb, goat and large game!

@antonrehling1966 Жыл бұрын

I am so happy I found your channel.

@mrh0wler353 3 ай бұрын

I just had a little success curing some pork tenderloins I bought from Costco. They come with some pepper spice rolled around and two bare meat surfaces. They're sold about two dozen in one tray. I rolled tenderloins from one tray, on all sides, and cured for almost three weeks. They're tasty, but salty. I'm trying to use less salt on my second batch, just covering top and bottom with salt, and I hope they cure well. I feel like I'm still playing T-Ball and haven't gotten to swing at a pitch yet.

@kennethnegaard7599 Жыл бұрын

Just found your channel. Great info and wonderful production and delivery.

@VashtiWood Жыл бұрын

Thanks so very much for this video! I watched the other one you did, and have made (am making) a salted pork... And after seeing these I'm so inspired to give it a go! I might have to build a meat locker to hang/store all my cures in... Here in Australia we get so many bugs and nasties, is need a mesh covered space to prevent them getting to the meat (not to mention the roaches and mice)!

@apinchofpatience Жыл бұрын

I'm so glad to hear you are giving it a go! You definitely have more creepy crawlies to contend with down under than I do here in the north. A bug proof locker sounds wise 😀 wishing you the best on the cures! Thanks for sharing!

@francessd8617 Жыл бұрын

Thank you so much for this video, I have never try to cure meat, but after this video I will give it try, it was a beautiful video

@apinchofpatience Жыл бұрын

Thank you!

@gowest5145 11 ай бұрын

I have never tried this but I want to learn how to do it. Thanks for the video.

@bushmatt Жыл бұрын

I like your style! Im just a old bachelor but I'm also a lover of the meat. When I do anything I just do the old shake the cupboard method, but I am learning less is better! 🙂

@shivajaisrie8865 9 ай бұрын

So beautiful! Speedy recovery

@banditeastlick2471 Жыл бұрын

I will be giving it a go when my living situation improves

@Justthemow Жыл бұрын

If you wrap the larger cuts in a cheese cloth the will cure slower but won’t split it slows down the evap

@robertstwalley3662 8 ай бұрын

great video, got some deer coming in soon I hope, very little fat cap on deer, hope it will not be a problem, ordering the book now, thanks for the info

@apinchofpatience 8 ай бұрын

Venison cures really nice but it is lean so depending on the humidity you are working with you could probably wrap pieces in cheesecloth or cotton tea towel before hanging like I did on my most recent video showing cured duck breasts, it helps slow down the drying just a bit and can be helpful for those leaner cuts! kzfaq.info/get/bejne/mJ2lf6p1uJ61g2Q.html

@robertstwalley3662 8 ай бұрын

wow, that duck video was the second one of yours I watched. Keep sharing, I think we all are going to need to preserve more and more food. We can a lot of our own daily eats from the garden, and domestic meats. I will let you know how the deer comes out. Book will be here in a week @@apinchofpatience

@craigschultz9266 Жыл бұрын

Great stuff to pass on to the public,thank you!!peace

@markchilluffo9638 Жыл бұрын

Looks like you could use a tabletop slicer 👍👍

@jonathanellis8921 Жыл бұрын

I subscribed and bought that book. Thanks for the great presentation.

@groeisterk 3 ай бұрын

Thank you for completing the process in 1 video

@apinchofpatience 3 ай бұрын

Glad you enjoyed it!

@MERLINtheMagicMan Жыл бұрын

Another good video!!

@glorybound7599 Жыл бұрын

I look forward to trying this with venison.

@twosongs7396 Жыл бұрын

Does this kind of curing work with other meats and poultry? Thank you for your videos. I much enjoy them. Take care of that hand; what happened to it? You seem so lovely. Nice ‘meeting’ you 😊

@apinchofpatience Жыл бұрын

Thank you so much! It will absolutely work with most other meets,(beef, lamb, game etc...) I do not know on chicken but I have seen duck breasts done similarly 🙂 My hand was all wrapped up to protect my iv port, I was able to come home after being in hospital for 2 days due to meningitis, but I had to keep up the course of iv antibiotics for 10 days. I'm much recovered now, thank you ☺️

@nowheretoofar Жыл бұрын

I would avoid any poultry products. Poultry is much more porous than red meat products. This makes the curing process quite different and why you’re more likely to get sick from poultry than red meat.

@TeamStevers Жыл бұрын

Smicey spokey paprika! Hah. Great video. So real.

@apinchofpatience Жыл бұрын

Lol I try to keep it real! Thanks for watching 😄

@McDowallManor Жыл бұрын

Thank you so much for sharing that book. I am a big fan of River Cottage. Hell, we even have an Australian version. True. Sponsored by Hugh himself. I ordered a copy tonight. I love your work. Thanks heaps.

@apinchofpatience Жыл бұрын

Thanks so much! I'm glad you enjoyed the videos! 😀

@McDowallManor Жыл бұрын

@@apinchofpatience Can I try to tempt you over? I make cheese, and bread, and sausages and stuff. I'm just a tiny channel but I love playing around with old world skills.

@apinchofpatience Жыл бұрын

I just checked out your channel and it is lovely! And not tiny by my standards at least, I just hit 100 subscribers on Jan 29th and was so excited about that and then it just exploded out of nowhere! 4k subscribers is beyond my wildest dreams honestly and still feels surreal... are you on Instagram? If you are, send me a message and we can keep chatting there :) my username is @coragbowe

@McDowallManor Жыл бұрын

@@apinchofpatience I did indeed. I'm thinking our families have a lot of interests in common. Thank you very much.

@JasonCC1234 Жыл бұрын

Hey thanks! I’m going to try this.

@josephsams2634 Жыл бұрын

I guess that “glass” of wine measure is very objective. Your amount is nowhere near my “glass” of wine measure. Lol

@apinchofpatience Жыл бұрын

😆 lol well I always knew I was a lightweight, it's a very flexible measurement indeed.

@pamlamay8420 Жыл бұрын

So I seen your comment of curing at 45 to 60° F With about the same fluctuations for humidity, what about summer months ? Would i need to refrigerate?

@apinchofpatience Жыл бұрын

Yes, usually these cures are done in cooler months, or you can use refrigeration to get started. Once your past the initial cure phase and they have dried a bit, you can have them at ambient temps for long-term storage.

@chrislayton2025 Жыл бұрын

Is that a cut of pork or beef or? Great video. I'd like to see how it turns out with beef since we don't eat pork.

@apinchofpatience Жыл бұрын

I am using pork in this video because I had recently processed the years pig. This will work wonderfully on beef, lamb and large game as well!

@Breezeyheart Жыл бұрын

Can this be done with chicken? My family eats mostly chicken breast sometimes thighs and pork, occasionally fish. I would be interested in knowing what cuts you use as although you say any muscle meat, I don't know which cuts are muscle. Also can meat after being cured like this be used as a min dish or only as charcuterie boards or bacon?

@apinchofpatience Жыл бұрын

Ive never tried it on chicken, I have seen some duck breast prosciutto recipes that may be able to convert to chicken but I wonder if because its so lean it might not be a very enjoyable end product... Could be worth experimenting with! And yes larger cuts could be done as main course such as a ham! I have been very much enjoying small air dried hams this winter!

@Ivan-lo8li Жыл бұрын

Excellent work!

@apinchofpatience Жыл бұрын

Glad you like it!

@fordguyfordguy Жыл бұрын

This does help. When you say not copa, not lomo - why? Many of us new to this have zero clue why this is so? And why the wine (prevent bacteria?) Thank you in advance.

@apinchofpatience Жыл бұрын

Lomo is Spanish for "Tenderloin" The meat I'm working with here is not tenderloin so not technically Lomo though it is prepared using the same principles (all whole muscle cures can be done using the same basic salt cure methods). Copa, Capocollo, Capicola (same thing just different regional names) are made from a specific whole muscle found in the neck/shoulder region of a pig. Again, the same basic curing methods apply but technically the product i was creating did not fit either of those definitions. I was using a random cut from the shoulder, but it was not the actual "copa" muscle. One of the finished cures I tasted in the end was in fact a loin (not tenderloin but loin) and was basically lomo but again the technicalities! It does get a little crazy with all the names and specifics in the traditional meat curing world. Thats why I focus on the traditional methods and then making them suit your taste and geographical conditions more than trying to recreate exact specifics of a well-known traditional cure from a specific region. Hope that helps!

@apinchofpatience Жыл бұрын

Oh and the wine is mostly for flavor! It really does bring a great depth of flavor to the final product but you can totally leave it out. It is not really doing the preserving, but it does help with the bacteria balance. Again it is completely optional!

@fordguyfordguy Жыл бұрын

@@apinchofpatience Thank you for that explanation!!!

@frankgallegos8048 Жыл бұрын

Great work the meat looks so perfect I am going to try goat do you think it will dry out too fast very lean meat how many days do you think it should dry for

@apinchofpatience Жыл бұрын

Very lean does dry faster, so I'd try to get the humidity at the higher end. Humidity for curing should usually be 60-80% with good airflow. I had issues with one really lean cut drying way too much because I'd been sick and hadn't cracked the window or added a humidifier, so the humidity was 30% for a while, and it just shriveled... it was still tasty but hard to cut, and I ended up cutting into cubes and rehydrating in soups rather than doing thin slices on that one. Hope that helps! I think goat will be delicious! 😋

@crunchycountrycatholic 10 ай бұрын

Hi. How do you monitor humidity? My first attempt at salting a ham portion sadly must have dried too quickly, cracked and ended up with fly maggots. I was entirely destrought when i found it today. Trying to prevent this in the future.

@apinchofpatience 10 ай бұрын

Oh no! I'm so sorry to hear that, it's heartbreaking when we have losses in food preservation! I use a little gage I'll link here for you to look at and it seems to be pretty darn accurate. I also check on cures daily if possible once I hang them until I feel like they are stable. If fly larve is detected early on it can usually be removed, and the cire salvaged! Also, I could use a bag to cover the ham to keep the moisture in and keep flies off, but it ksnt 100%, so it's still good to check regularly with the bag as well. amzn.to/3ZQ1j8d

@sheila7814 9 ай бұрын

Maybe you could make a mosquito type tent over the meat so it can get air but no bugs. Just a thought

@maryfuentes5110 Жыл бұрын

I really would love you toshow us all the steps slowly and just.not explaining. Ty

@user-fc2pc7fd8w 10 ай бұрын

I love the content! Thank you for showing us how people for centuries have being preserving meat. Maybe I missed it but I wondered what type of pig your pork comes from. This may help me when I choose a butcher or raise a pig.

@apinchofpatience 10 ай бұрын

Hello! I'm so glad to hear you enjoyed this video. I did not mention the breed, this one was a Berkshire/Hampshire cross which was a choice made more based on local availability than anything else. It was a great pig, decent belly length for bacon, decent fat content, I'm no pro on the breeding side of things but I was happy with the end product :)

@fordguyfordguy Жыл бұрын

Also - how do you keep fruit flies from landing on it, regular house flies from doing the same? Particularly if I soak the meat in wine, the fruit flies will land on it (which is disgusting!!! LOL)

@apinchofpatience Жыл бұрын

Fantastic question! Flies are totally gross.... Traditional meat curing is a seasonal endeavor! You need to work with what you have as far as weather and storage conditions (or build a fancy curing chamber). So, for me, I am not interested in investing in a climate-controlled curing chamber, I prefer to do it old school and just work with the seasons. That means I do my butchering in the fall or winter when flies are not present and temps are naturally cool. If you are doing a cure and the weather is warm, pests are active, you can wrap the cure with cheese cloth to keep bugs off and apply a LOT of black pepper to the outside of the meat to really keep the flies away! Then just keep an eye on it and watch to make sure there arent any signs or larvae. In warm climates like Italy and Spain they cured meat successfully in warm weather without issue, but I am not super familiar with doing this as I choose to just work with my seasons and utilize the cool months for meat harvest and preservation.

@fordguyfordguy Жыл бұрын

@@apinchofpatience Thank you! I think what we probably will do is pick up another refrigerator at an estate sale (or some other cheap solution) and use it to hang meat. Keep the temp at around 47-50.

@apinchofpatience Жыл бұрын

Great idea! Only thing I'd suggest with that is make sure you can put a little fan or something in there so you have air movement or I believe mold would become more of an issue.

@carolhewett3756 Жыл бұрын

Would having a fan turned toward the meat keep insects away without impacting the curing process?

@apinchofpatience Жыл бұрын

It would help but also without dry out the surface faster which could impact the cure but if the humidity is high enough that would be a good method to try! Just keep an eye out for any signs of larva so you can remove them and spot treat with vinegar right away to save the cure!

@robinvargas4088 4 ай бұрын

Thank you for sharing your knowledge!! I grew up on a farm. My mother always cured our pork meat when I was a child. I have been wanting to remember the process, but I was too young. This is so wonderful to learn again! Do you happen to know how to make homemade {the old fashioned way} 😊sour kraut? My grandmother always used a crock but I don't seem to remember the steps for that either...

@apinchofpatience 4 ай бұрын

I'm so glad you enjoyed and found this useful! I do happen to make saurkraut. It's one of my families favorite things! I have a slightly older video on my process to making it. I'll link it here if you are interested in giving it a watch 😀 kzfaq.info/get/bejne/q9SloKl1qtC7dWw.html

@dailyrider2975 Жыл бұрын

To get more air out of bag I submerge bag in water near to ziplock.

@georgelaliberte1053 Жыл бұрын

Great video. My guess is that this would work the same for wild meat ?

@apinchofpatience Жыл бұрын

Absolutley!

@newperson2012 Жыл бұрын

is this successful with conventionally butchered and frozen cuts?

@apinchofpatience Жыл бұрын

It definitely can be done with frozen and thawed meat. The more food miles tho the higher chance of bacterial contamination, I think. I'm personally much more inclined to go to a butcher shop or small farmer to support local and get meat that hasn't traveled far than say a Walmart. Whatever quality the meat was at the start will be very apparent in the finished product, so my recommendation is to try to use good quality meat that is a local as pissible! Hope that helps 😄

@alexanderchernosvitov4559 4 ай бұрын

thanks for the review interesting recipe. beautiful presenter and good operator. and under what temperature and humidity conditions does drying occur?

@apinchofpatience 4 ай бұрын

Thank you, I'm so glad you enjoyed! I got into more detials about ideal storage conditions in this follow up kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html let me know if that doesn't answer all your questions and I'll do my best to help!

@alexanderchernosvitov4559 4 ай бұрын

@@apinchofpatience you are just super. thank you very much

@danielleosentoski520 7 ай бұрын

Why do we use a wet brine here but a dry cure for bacon? I’m confused I thought we needed to pull water out. Love this stuff thank you!

@apinchofpatience 7 ай бұрын

Great question! For thick things like loins or like the whole leg of lamb i showed in another video, you either need multiple applications of salt/sugar or a brine. I really like this hybrid brine. You could also do this on bacon, but it will give you a slightly different end product, experiment tho, you might love it! I would suggest cutting the salt with sugar tho because every time I have let a salt only cure like the bacon sit in its brine it gets way to salty unless I add wine and/or sugar too.

@thallmancook 5 ай бұрын

New to your channel……loving it so far thank you. Where do you hang your meat while curing and where do you store it after it has cured?

@apinchofpatience 5 ай бұрын

Hi, welcome to the channel! Since this video was made, I moved, so my situation is a bit different. In this house I had a spare room that I just kept the door shut on and used as a pantry/cellar for all my cures, canned goods, ferments etc... in my new home I don't have a room that naturally stays quite as cool but I have an entry way that is quite cold and that's where I've been starting and hanging cures for the time being. Eventually I'd love to make a root cellar but for now that is working. A garage or basement can be great options if you have either of those!

@anthonychiaia6428 Жыл бұрын

Im so excited to try all of these

@dennystake347 4 ай бұрын

Love your video content, and the informative, simple and easy to understand delivery. Glad you are feeling better, and were able to do all the steps to this process... I've been wanting to learn this, and feel convident in the content of your videos, to follow along. I chose a lean pork loin roast for my first attempt, it's in the salt box now :) Question on "step #3 hang and wait patiently" is there any special "requirements" for the location to where the meat hangs to dry and loose the 30% moisture?

@apinchofpatience 4 ай бұрын

I'm so glad you are enjoying the channel! The ideal location would be dark (or out of direct light at least), cool 40-55f ish, and higher humidity helps with an even drying, 80% humidity is considered ideal generally. Hope that helps. Best wishes on your first cure!

@dennystake347 4 ай бұрын

@@apinchofpatience Thank you for the quick response... Figured something like that, but wanted clarification. Please keep up the great content. I particularly like how you reference how things were done in the past... In terms of survival and preservation, refrigerators and electricity are new (only 100 years old)...I'd like to know more about how things were done before those commodities.

@dennystake347 2 ай бұрын

@@apinchofpatience I have to tell you I picked up a Spencer roast... it was just under 2 lbs, and followed your instructions... This is an amazing technique. The flavors, and tenderness of the meat. I did another as an experiment, I cold smoked this one for 14 hours, before hanging to give it some extra pretection and flavor. I want to give you credit, and thank you for providing an honest and straight forward approach on creating something extra special with minimal tools, very basic ingredients, and a bit of patients. 😁

@apinchofpatience 2 ай бұрын

Thank you for taking the time to share this! I'm always so happy to hear people's results, it makes me so happy to hear other people are enjoying their own home cured meats! Smoking is such a perfect addition! I'm currently working on building a small smoke house, and I can't wait to be able to add that element to my cures! Thanks again, I'm so glad to hear you are enjoying your home cured creations!

@markcaputo9315 4 ай бұрын

You are seriously amazing.

@sec1720 Жыл бұрын

New subscriber! Love these videos and want to try it. You helped ease my nerves with simple explanations and showing is you will even eat the “moldy” ones. One question, do you worry about flies landing on it while curing?

@apinchofpatience Жыл бұрын

Hi, thanks for subscribing! I start my cures in the winter usually so flies are not an issue at that point but if that isn't an option, cold smoke, lots of black pepper on the outside of the cure and thinner cuts that dry faster cam all help reduce pest issues. If you live somewhere constantly warm biltong is a great cure to look into!

@lisareaume3857 Жыл бұрын

WHAT KINDS OF MEAT ARE YOU USING IN THIS VIDEO????????????????????? I LOVE THIS! KEEP UP THE GOOD WORK!

@apinchofpatience Жыл бұрын

I used a loin, a tenderloin (that's the one that got too dry because I forgot to check on it...), and a shoulder roast. Thanks so much! Glad you enjoyed 😄

@jenniferzaderer3962 14 күн бұрын

I live in Spain and wish to try some of your recipes. One problem is, hanging the meats to dry. We have a lot of flying insects An wondered if I can cover them loosely with soft cloth or paper bag for this process.

@apinchofpatience 14 күн бұрын

Yes, absolutely, just be sure to check frequently to make sure there aren't any inscets that sneak inside or managed to lay eggs. If you catch it early on, it's easy to remove with some vinegar or wine and a cloth, but if you don't notice soon enough, it easily gets past the point of saving! I'd opt for a natural fiber cloth or sack personally. An old pillow case or tea towel can work really well, but I have seen folks use a brown paper sack tied up well with string and have great results as well!

@WhosWhointheZoo123 8 ай бұрын

Could a Concord grape wine be used such as Manachevitz? Very interesting video. Thank you.

@apinchofpatience 8 ай бұрын

You can use any wine or beer, apple cider even, whatever you want for flavor!

@WhosWhointheZoo123 8 ай бұрын

Thank you for your quick reply! I just watched your "...4 Food Faves" video. So many people have developed a gluten intolerance these days myself included. Horrible pain and sickness until we realized it was from my homemade pizza crust, homemade bread etc. First thought, the bell peppers, the onions, the tomato sauce.... No, it was the pizza crust discovered after months of eliminating everything else it came down to the flour! We have eliminated U.S. flour completely and now order Double Zero flour, France and Italy through Amazon. Our daughter, with celiacs and gluten intolerant, went to France, Italy and other European countries this past year and ate all the wonderful bakery products without any negative results. No more excruciating abdominal attacks since ditching American flour. You are so smart, I appreciate your time and hours of research into so many life changing ways and sharing it all with us. May God richly Bless you and yours!@@apinchofpatience

@yolandastrydom2576 5 ай бұрын

Thank you for all your video’s! You are such an inspiration. I just want to check, do you geound your salt very fine as it looks almost powdery compared to normal salt?

@apinchofpatience 5 ай бұрын

Thank you, I'm glad you are enjoying them! I don't, I bought it this way but I recommend a regular fine grind, this is very easy to over salt with but I bought it in bulk when my regular salt was out of stock so I'm using it up 😄

@peterredelinghuys6365 9 ай бұрын

Love this thank you so much from Sunny South africa

@deankoch7305 Жыл бұрын

Looks yummy.

@cristinaproctor8637 Жыл бұрын

Great video and information. I think it would be fine. Would cured beef work well for making shredded beef? How would the cooking time vary?

@apinchofpatience Жыл бұрын

Thank you! Beef works great, it will be a different cooking experience since you drew the water out with the cure. You could simmer low all day like a dried ham or slice and fry or top pizza or quiche for a unique texture! Very tasty on sandwiches!

@chaspruitt2610 Жыл бұрын

Love your videos, thank you!!

@lindyjourde7411 Жыл бұрын

What about flies? Here in New Zealand there is always a sneaky fly somewhere. 😊

@apinchofpatience Жыл бұрын

Hello in New Zealand! I love your beautiful corner of the world, had the privilege of doing the WWOOF program there with my husband when we were first married and it was a truly amamzing experience! Using lots of black pepper on the outside of the cure while it is drying really keeps bugs away, you can use cheesecloth or an old cotton pillowcase to cover the cure while it is drying also but that is not 100%, you'd need to keep an eye on it to make sure no pesky flies had infiltrated. Once the cure has dried a bit it is usually much less attractive to the bugs and once it has dried down to that 30% weight loss it is hard enough that even if bugs land they should not be a problem any more.

@lindyjourde7411 Жыл бұрын

@@apinchofpatience Oh, thank you so much for that advice! That programme is so good, you can go literally anywhere in the world with it while you travel and work around the coutry. So glad you loved New Zealand. It's such a blessing to live here. Thanks again and God bless. 😁❤️😁