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@@pvanukoff 🤣

Thank you so much for the comment!!

👌

@@virakeating-999 Thank you for the feedback!

Most certainly! The trade name for the product is Bactofirm Mold 600. (formerly known as M-EK-4). It is a freeze dried starter culture of Penicillium nalgiovense that a white/light grayish appearance on the surface of molded dried sausages. It provides moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. While it is available from many suppliers, they all get it from a single producer - Chr. Hansen A/S, a Danish company.

Thanks for watching! Hope you enjoy your duck.

???

There are times (many, actually) when I use Cure #2 (or #1). However, if just salt will work I prefer to use just salt. This will only work with whole muscles (you must always use Cure #2 for cured sausages), and it seems not all of them. I use only salt for coppa and lonza (Episode 84) (both pork), Cure #2 for bresaola (Episode 90, beef), and Cure #1 for bacon because it is hot smoked (Episode 99 is duck bacon, but I do the same for pork) and for prosciutto (Episode 115 for duck, but same for pork except much longer curing time). I wish I could say I have an easy rule, but I don't. I used to use Cure #1 for bresaola, but a friend suggested #2 and I thought it came out better. As far as what a part is, it's a function of how big the piece of meat is, and whether you want extra. Since it keeps a long time, I usually use 1/4 cup as a part so I don't have to mix it up each time and whatever I don't rub on is stored in a container for later use. If you just wanted a batch for one small coppa, you might use 1 tablespoon as a part.

Thank you so much!!

@JDJ473 when I need bags I just go on Amazon and buy rolls from the best deal. I never buy the bags, I make them from the rolls as needed and try to make the best fit.

@@FITK Rolls ?

@JDJ473 Rolls of bag material that can be cut to length and then sealed at both ends. I think this link will work a.co/d/007RyRTl . If not, go to Amazon and search for Vaccum Sealer Bag Rolls. Just make sure you get the ones that have the dimples on one side. The ones smooth on both sides only work for chamber sealers.

@@FITK thank you sir 🙏

Thank you, and I will do my best!!

Wow! Thank you so much! People like you are what gives me the encouragement and energy to keep going on and trying to come up with new ideas.

@@FITK 🙂

Wow, thank you so much! Glad you like it. Happy to answer any questions.

Thanks for the comment. Cure #1 (aka Prague Powder #1, Tinted Cure or Pink Curing Salt) is used for all types of meats, sausage, fish, and jerky curing. It contains 6.25% sodium nitrite and 93.75% sodium chloride. It augments the salt by helping to further stop bacteria from growing. It is easily available from various vendors of meat-curing and sausage-making supplies. I get all of my supplies from Butcher and Packer (www.butcher-packer.com/), but there are plenty of other sources.

Thank you again!!

Thank you. I try to be reasonably entertaining without wasting people's time. And music is just distracting. I am glad the you "get me."😀

Thank you for your feedback, and I am so happy that you found it useful!

Thank you so much for the comment.

Indeed. Great cherry colour and done without pink salt!

Thanks for your input. It's true if you leave it longer that it will be even easier to work with if you want to make it bigger and thinner.

Thank you!!!

Thank you so much!!

Thanks for the comment, and it's great that you tried a variation that spoke to you. That's what I am all about - giving people ideas that they can take in any direction!

Grazie mille.

Forse puoi anche guardare puntata 106, Cotechino con Lenticchie. ruclips.net/video/7hu9VUtQldQ/видео.html

The great thing about curing (and cooking in general) is the room to try different things. You should have seen my first bresaola - it was over the top (it even had cinnamon in the cure). It was AWFUL!! This version was dialed back. I can see the value of trying your idea. And thanks for the suggestion on the video. My setup is super simple, but it makes sense to hold some things closer to the camera for a better view. I'll work on that.

Thanks for the comment Nick. I figure that if even one person tries something they see in one of my videos I have accomplished something.

Well, of course they had scales. Scales have been around since before Archimedes - what else could a Greek salesman put his thumb on :). And they had caves and cellars that had the perfect environment and also the right mold spores. And sometimes things didn't quite work out as intended and they had to throw it out. Modern technology and the ability to control just about everything brings these techniques to more people with less chance of failure, which I guess is a good thing. I wouldn't give up my blender, food processor, or induction stove either (none of which my grandmother had), although I have to admit that if I had a nice cave I would give that a try!!

Thank you so much!! It is so rewarding to know that I am doing a good job. I very much appreciate my small but loyal group of followers.

@@FITK 👌🙂

Thank you again for your very encouraging words!! I hope to continue to produce useful and entertaining episodes.

@@FITK 🍺🥩

No, this is one way coppa is traditionally done. One reference - Salumi, Ruhlman and Polcyn, page 165. Or thehungrydogblog.com/2014/03/coppa-recipe. Another method people use is vacuum sealing during the curing, which is pretty creative. The wonderful thing about food is that there is room for different approaches and techniques and to respect those differences.

Thank you so much! I hope that you continue to enjoy.

I have the same feeling about the flavor, but have noted that some people find it offensive (and metallic). It may be similar to the situation where cilantro tastes like soap to some people. Thanks for your input (and the compliment 🙂).

😅😊

David Crosby

@@CheaplaffsJohnson 🤣

It is indeed an area of disagreement for whole muscle curing, even amongst true professionals in salumi (which I am certainly not). You can find recipes that use either, and I respect either opinion.

Thank you for the compliment! I hope you will keep watching and perhaps look back at some of my earlier videos.

Thank you for the comment, and I apologize because I was not clear enough in the discussion. There were two different ideas and for two different reasons. First, the fat. I trim the fat because I don't think that beef fat tastes very good. Pork fat is delicious when cured, but to me cured beef fat tastes almost spoiled (but as you say, to each their own). Second, the silver skin. This is not the same as what we usual think of as fat. It is a thin membrane of elastin that wraps connective tissue and separates different cuts of meat. Unlike the fat, this is somewhat impenetrable and so acts as a barrier to the transfer of a cure to the meat itself. So, while fat will absorb (and allow diffusion of) the cure, the silver skin tends to block it. I appreciate your feedback and will keep in mind the need to provide clarity of concept when I discuss multiple ideas. I hope that you will keep watching.

Bresaola is made out of the leanest round-eye. Marbling is considered unsightly.

Agreed!

I don't know, but I will be seeing a friend next week who grew up in Michigan and I will ask her.

An interesting comment, but I believe that you may be mistaken. From the book "Salumi, The Craft of Italian Dry Curing" by Michael Ruhlman & Brian Polcyn, page 102 "Lonza is the boneless pork loin." The curing, seasoning and drying process that I use is essentially the same as theirs. Although there are opinions (or should I say regional variations) where it is only the tenderloin or a specific cut from the loin, the prevailing majority opinion is that is is made from the whole, boneless port loin, which is whole muscle that runs along the back of the pig on either side of the spine, "the same cut of meat that's attached to the bones of pork chops [Ruhlman & Polcyn]". This is what is used. I would be interested to hear why you believe that this research is not correct.

Great I information! Subscribed.

This was fixed in later episodes. Don't remember exactly which one. I have no talent for sound 😀.