Your simple, easy to follow pork lion recipe gave me the courage to try it! My husband loved it! I’m on my 2nd batch. It will be a regular curing occurrence along with your other meat recipes. Thank you for your selfless time and authentic realness. Your adorable!!!
Once again, I thank you from the bottom of my heart. I used your recipe to the letter with one exception. I started out with two nearly five lbs pieces of pork loin, made up my spices and use both white vinegar and red wine just for that extra bit of flavor. I then cold smoked the meat for roughly 12 grs and let it hang for three weeks. When finish, I had around seven lbs of some of the most excellent prosciutto anyone had ever tasted. They all said to thank you for your help and instruction. Grazie, amico mio. Next I'm going to put up some venison schinken. Addio
I followed your recipe, and the results were delicious! Enjoy your channel so much, thank you. I took the loin out around 22 days instead of 30, so it wasn't too dry in the center. I made two variations, one black pepper and wrapped with fresh rosemary and sage, the other coated with black pepper and smoked paprika, both were tasty.
I made this amazing recipe. It was straightforward. After one month the result is amazing!. Family loves it. Fresh and super soft!. I love this channel
Capo di tutti capi. Grazie mille amico mio. I had 10lbs of nice pork loin frozen for some time. I love prosciutto but the stuff they sell in the stores is so bad. So, I decided to use your recipe to make two nice prosciuttos. The only change I made was to use some red wine along with my vinegar wash for a bit of added flavor. I just finished cold smoking three nice Schwartzwald Schinken (Black Forest Ham) the old authentic German way. My brother and I make this stuff all the time. Please keep up the knowledge of these old recipes. They'er priceless. I can't wait for some decent prosciutto. Again, grazie.
Absolutely amazing I've done Two so far also the pork tenderloin I didn't use the gut just Muslin cloth honestly I love your videos thanks for showing the real way, also I brew my own beer and wine 👍😋❤️
Spectacular, indeed! And I may have found the method to keep it moist while curing in the refrigerator. At two weeks curing, the surface was hard. I placed it into a food safe poly tubing and sealed it with enough air to keep the loin surfaces from touching the tube, hoping the remaining moisture would redistribute. At four weeks curing, the loin gave to a squeeze - it was softer than at two. The loin slices easily and has a silky texture reminiscent of lox, though firmer. I think this would work with a large plastic freezer bag, too. Just try to get a good seal so the moisture doesn't seep out into the refrigerator. Thank you so much for the video!!
Fantastic always. I have been very scared to try curing meats as I thought there was a lot more to it and other chemicals too. However the simplicity in your receipes makes me want to try them out which I will soon be doing. Thank you again.
As always you make it look easy and simple I’m ready to try to cure some meat and I find that you always have what I’m looking for 😊 Thank you,your videos are awesome 🇨🇦
@@Spectacular-cuoredicioccolato i absolutely will, and thank you so much for responding on such an old video. I am just discovering you and am beginning to try put your dried meat recipes this week
@@Spectacular-cuoredicioccolato my attempt at the original recipe turned out great, but the one I soaked in red wine overnight before salting blew my families minds. Thank you for starting me me off on this great hobby
Avambraccio rotea vorticosamente da 1 ora. Lonza fatta seguendo tue indicazioni e' semplicemente STREPITOSA !!!!!!!!!!!!! GRAZIE dalla Thailandia. Siamo in debito. Puoi venire a provare se non credi. Fantastica.SPECTACULAR ! Sei un mito Chocolate Man !!!
I just put mine into the fridge now. Its already drying and will be good I think. Thank you for sharing your skills with us!! I made your ciabatta too and it is awesome!! Next up is the cured proscuitto. Grazie!!
Thanks for the tutorial ! The best one I've watched I'm trying for the first time now 😀 I only wish I didn't have to crank the volume when you are further away from the camera Keep up the good work!
hello dear, I have one more question ... what is the humidity percentage of your refrigerator? my temperature fluctuates between 6 and 10 degrees Celsius and there is white mold on the meat, I think it is too humid in my fridge? Thank you in advance for the info, I really like your program.
Happy New Year Andrea to you you Family and Friends. Another Spectacular video! I'm going to give that a try it is so easy to follow and do. I want something that has great flavour and a short turn around time, so I can give the product to my friends as presents. That looks perfect for what I intend to do. Going shopping tomorrow for pork loin to make a few samples with different flavours.
This was a nice video. I remember this at home. My Mom and Dad used to make these every year, but theirs had a little more fat in the interior of the meat to keep it moist and crushed red peppers on the exterior for spiciness. Our garage, where it cured, was a walk in meat locker with all the sausages, prosciutto's, these and other meats. Man, I miss Mom, Dad and their food.
G'day love your guides, one question though if i may, what is your room temperature when you leave meat out for 24 hours at room temperature? is this a neccesary step? or can i go straight to fridge? thank you in advance Richard
Thanks a lot for your videos. I live also in Thailand, as you. They really rip of people for Salami etc. My Salami is hanging in the fridge. My first Salami, I Made from your instructions is so good. Really excellent. I can cut it thin as paper.
Molte grazie! Quick question. Can this method be done with any cut of meat? Trying it with a large cut of pork loin now but curious if the method stays the same with other cuts?
@@Spectacular-cuoredicioccolato perfect! Thank you so much. I’m addicted to your videos. I’m trying cured pork loin recipe now. Curing meat for the first time! Thank you for everything.
Buongiorno amico.One question: when you say you leave the meat (at the second step) for another 24 hours in room temperature ,how many degrees you mean? Something like 22 to 25? And after that if i put in the fridge you say i have to leave it there for 30 days.Ok if i leave it in the basement how many degrees sould be? And maybe less days? Thanks
@@Spectacular-cuoredicioccolato well if its something like 14 is it okay or better put it in the fridge from the first place? You see its cold these days but if the weather changes naybe i dont have 10 degrees but more.
No if the meat is good and you are clean Check this video Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates ruclips.net/video/NuiWl8Tl24k/видео.html
Subscribed. I've been going through your recipes. They look great. I've been making my own Biltong recently & this looks like a perfect match for my pork cuts. Thanks!
Would wrapping in cheesecloth before putting on the fridge help with retaining some moisture? It seems like the fridge has too low humidity so just wondering
I have been following your videos from Mumbai India ! It’s so amazing , will get down to trying some of them with local produce Meanwhile keep the videos coming 🇮🇳🙏🏽🙏🏽🙏🏽
hi, all your recipes are great. However, I have heard that without nitrates and other types of curing salt it is impossible to keep salumis. Is it true?
@@Spectacular-cuoredicioccolato okay, understood! Thank you! Could you recommend a meat to let salt/dry age over a very long period of time? Like a fine aged wine? 💛 thank you and love your videos!
@@Spectacular-cuoredicioccolato the procedure I did, was: -6% salt and 3% sugar of the total weight of meat and I put it in a plastic bag for 3 days in the fridge, then I remove it from the bag and without washing, I put it to dry at 13-14c temp. and now it has white dots of mold and I think it doesn't smell as it needs to be.
I did everything you said but in the end i realized your cut of pork was trimmed of all fat (no fat) I left a layer of fat on the one side of mine, is it going to be ok ?
You rarely mention humidity when curing. I live in Mexico where the temperature is 40 degrees most days with humidity around 80%. I have a humidity controller with dehumidifier, so I'm wondering what would be the best humidity percentage. Thank you very much.
Thank you again for all these videos, I will start this today. I would like to know, what is the best way to conserve this after it is done? How long can I keep it in the fridge, or how long in the freezer. We are only 2 people so I'm not sure how long it will take to eat it all and I have a lot of your other recipes that I will "have" to eat !
Greetings from Bulgaria. I started watching your videos about dry meat appetizers. Now I'm waiting for the pancetta to become ready. In my country we make dry meats and wine, too and I wish to ask you is the wine in the beginning of the video homemade. If it is, can you please tell what sorts of grapes did you use. It's color is awesome and combined with that vintage bottle - simple perfection :)
Thank you for your quick response. My first piece of pork in refrigerator already . I let you know how good is this in 1 month. Thank you 1 more time and God bless you.
in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?
i just made two and they are in the fridge for 3rd day, so far so good. I did made one spicy with chilly flake and hot paprika. Lets see if it will work.
Hello. I have a small problem. I did everything according to the recipe but at day 15 i noticed white spots of mold on pepper. Is that ok? What should I do with it? Meat is not wet, mold is white, not green, no bad smell. Temperature in the fridge is +10. Thank you in advance for help!
Testing was fantastic! Meat is delicious! I didn't wait for 30 days. I served it on the 23rd day. I will sure make more! Meat is salty, peppered, thick, and has Yammy aftertaste! Thanks a lot for recipe and for cozy atmosphere on your channel! More recipes to go!
Bedankt
Thanks my dear for your support 🥳🤗🤩
I follow you in Italian and now also in English. Everything is explained so well, bravo! No fuss, no theatrics. Keep it coming.
Thanks for the support 😀
Please share the videos 😉 thanks
Your simple, easy to follow pork lion recipe gave me the courage to try it! My husband loved it! I’m on my 2nd batch. It will be a regular curing occurrence along with your other meat recipes. Thank you for your selfless time and authentic realness. Your adorable!!!
Thanks for sharing your experience 👍🏼 and the videos with friends and family. Greetings from Italy to you and your husband
Hello .if i do not wish to use sugar can i skip the sugar .only salt and pepper and maybe some spices???
It will be salty 😬
@@Spectacular-cuoredicioccolato Thanks.
Welcome 🤗
Once again, I thank you from the bottom of my heart. I used your recipe to the letter with one exception. I started out with two nearly five lbs pieces of pork loin, made up my spices and use both white vinegar and red wine just for that extra bit of flavor. I then cold smoked the meat for roughly 12 grs and let it hang for three weeks. When finish, I had around seven lbs of some of the most excellent prosciutto anyone had ever tasted. They all said to thank you for your help and instruction. Grazie, amico mio. Next I'm going to put up some venison schinken. Addio
Thanks 😀 I am very happy to hear that. Thanks again for the comment and for the support 😉
@@Spectacular-cuoredicioccolato
You are more than welcome.
I followed your recipe, and the results were delicious! Enjoy your channel so much, thank you. I took the loin out around 22 days instead of 30, so it wasn't too dry in the center. I made two variations, one black pepper and wrapped with fresh rosemary and sage, the other coated with black pepper and smoked paprika, both were tasty.
Thanks for the comment and suggestions. 😉
What type of salt did you use?
That’s good
Sea salt
@@Spectacular-cuoredicioccolato
Can I use kosher salt? Your video made me so hungry.
I made this amazing recipe. It was straightforward. After one month the result is amazing!. Family loves it. Fresh and super soft!. I love this channel
Spectacular 🥳
Send me some pictures on instagram 😉
Thanks for sharing your experience
Capo di tutti capi. Grazie mille amico mio.
I had 10lbs of nice pork loin frozen for some time. I love prosciutto but the stuff they sell in the stores is so bad. So, I decided to use your recipe to make two nice prosciuttos. The only change I made was to use some red wine along with my vinegar wash for a bit of added flavor.
I just finished cold smoking three nice Schwartzwald Schinken (Black Forest Ham) the old authentic German way. My brother and I make this stuff all the time.
Please keep up the knowledge of these old recipes. They'er priceless.
I can't wait for some decent prosciutto. Again, grazie.
Best cooking show on youtube...I also do the hand wave thing in the kitchen now too...
😂 thanks 🤪 bravo 😉 spectacular hand wave
Absolutely amazing I've done Two so far also the pork tenderloin I didn't use the gut just Muslin cloth honestly I love your videos thanks for showing the real way, also I brew my own beer and wine 👍😋❤️
Spectacular 👍🏼 thanks for sharing your experience with us 🤪 enjoy 😉
Spectacular, indeed! And I may have found the method to keep it moist while curing in the refrigerator. At two weeks curing, the surface was hard. I placed it into a food safe poly tubing and sealed it with enough air to keep the loin surfaces from touching the tube, hoping the remaining moisture would redistribute. At four weeks curing, the loin gave to a squeeze - it was softer than at two. The loin slices easily and has a silky texture reminiscent of lox, though firmer. I think this would work with a large plastic freezer bag, too. Just try to get a good seal so the moisture doesn't seep out into the refrigerator. Thank you so much for the video!!
👍 thanks for sharing your idea
Thank you for showing us how it’s done you are awesome to watch and to learn from
Thanks Bill 🥳 keep us updated 😉 when you taste your one
@@Spectacular-cuoredicioccolato I actually just watched this one because I enjoy learning from you but I am making your duck prosciutto
Spectacular 🥳 keep us updated
I made two of these and they were excellent. This is the simplest method great for beginners.
Spectacular 🥳 thanks for sharing your experience 👍🏼 and please share the video with friends and family
After waiting for weeks, I could finally have a taste today. The result is great. Loved the taste 😋 Thanks for the recipe!
Thanks 👍🏼 for sharing your experience ☺️
I am very happy to read that you enjoy it 🙃
Fantastic always. I have been very scared to try curing meats as I thought there was a lot more to it and other chemicals too. However the simplicity in your receipes makes me want to try them out which I will soon be doing. Thank you again.
Thanks ☺️ keep us updated 😉
As always you make it look easy and simple
I’m ready to try to cure some meat and I find that you always have what I’m looking for 😊
Thank you,your videos are awesome 🇨🇦
Thanks 🤗 keep us updated 🤪
What kind of little buns did you use for the meat? it looks wonderful and I always love a good bread
Sorry I don’t remember 😬 try ciabatta bread here on the channel 😉
@@Spectacular-cuoredicioccolato i absolutely will, and thank you so much for responding on such an old video. I am just discovering you and am beginning to try put your dried meat recipes this week
😉👍🏼 keep us updated
@@Spectacular-cuoredicioccolato my attempt at the original recipe turned out great, but the one I soaked in red wine overnight before salting blew my families minds. Thank you for starting me me off on this great hobby
Thanks for sharing your experience 👍🏼 enjoy it 😉
I just found your channel... You explain everything so well... Thank you for these awesome video's. !!!!!
Thanks 😊 please share the videos with your friends 😉 thanks again 😀
Avambraccio rotea vorticosamente da 1 ora. Lonza fatta seguendo tue indicazioni e' semplicemente STREPITOSA !!!!!!!!!!!!! GRAZIE dalla Thailandia. Siamo in debito. Puoi venire a provare se non credi. Fantastica.SPECTACULAR ! Sei un mito Chocolate Man !!!
😂👍🏼 spectacular 🚁
Appena riaprono ci becchiamo
I just put mine into the fridge now. Its already drying and will be good I think. Thank you for sharing your skills with us!! I made your ciabatta too and it is awesome!! Next up is the cured proscuitto. Grazie!!
👍🏼 let us know 😉😀
Thanks for the tutorial ! The best one I've watched
I'm trying for the first time now 😀
I only wish I didn't have to crank the volume when you are further away from the camera
Keep up the good work!
Thanks 👍 this is why I trying to buy the new equipment 😊
Here you can Help me to buy the right equipment to improve my videos: bit.ly/37dI1hy
If you would vacuum seal it, then it can be kept without going bad voor a long time right?
Yes 👍🏼 few months
Αh...The little joys of life. Mille grazie my friend for this perfect recipe !!!
☺️ thanks 😉
It looks amazing. Thank you for sharing your knowledge and your love of food.
Welcome 👍 please share the videos with your friends 😉
A deep after taste pause before "Spectacular!" was indeed SPECTACULAR!! A warm greetings from Montenegro!
Yes. 😂
hello dear, I have one more question ... what is the humidity percentage of your refrigerator? my temperature fluctuates between 6 and 10 degrees Celsius and there is white mold on the meat, I think it is too humid in my fridge? Thank you in advance for the info, I really like your program.
Sorry but I don’t know, usually it should be 80% more or less
White mold is perfect 😉
@@Spectacular-cuoredicioccolato it is indeed white dots of fungus on it ... thanks for the info greetings.
Working on my second batch, since the first one made me folk hero to my neighbors.
👍 spectacular 😀 share the videos with your neighbors 😉
Thanks 😊
Happy New Year Andrea to you you Family and Friends.
Another Spectacular video! I'm going to give that a try it is so easy to follow and do. I want something that has great flavour and a short turn around time, so I can give the product to my friends as presents. That looks perfect for what I intend to do. Going shopping tomorrow for pork loin to make a few samples with different flavours.
Spectacular 🤩 keep us updated
Im gonna try this soon ! Thanks ! U got a new fan from Morocco 🇲🇦
Thanks 👍🏼 for the support
8:01 what is the temp of your fridge? maybe you can use a temp gauge in the fridge maybe.
5 *C but 10*C will be perfect 😉
Great video, is it possible to carry out this same process with beef?
👍🏼 check the video of the bresaola 😉
This was a nice video. I remember this at home. My Mom and Dad used to make these every year, but theirs had a little more fat in the interior of the meat to keep it moist and crushed red peppers on the exterior for spiciness. Our garage, where it cured, was a walk in meat locker with all the sausages, prosciutto's, these and other meats. Man, I miss Mom, Dad and their food.
Very nice moments
Frank, my parents both died exactly 20 years ago, father died in June 1998 and mother November 1998, I miss them dearly.
Fantastico, come tute le cose che fai. Saluto di nuovo dalla Colombia.
Saluti 👍🏼 grazie mille ☺️
ciao grazie per il tuo bel programma, la mia domanda è qual è la temperatura del frigorifero? Grazie in anticipo.
La temperatura ideale è 10*C ma se non puoi regolare il frigo, come nel mio caso, ti basterà mettere la rotella al minimo della potenza
Grazzi mille!
Prego 😉
I need to ask what are the temperatures of the dark space or basement specific parameters would be nice
10*C degrees
75% humidity
Thank you! I'll be attempting this next week. I'll let you know how I did.
Perfect 👍🏼 keep us updated
@@Spectacular-cuoredicioccolato will do,God bless 🙏.
I just finished this, spectacular! Thanks for the great videos!
Welcome 👍🏼
What’s the product you’re using at 5:20 is it just a regular white pepper?
Black pepper mixed with brown sugar and salt
Great video. In the fridge, do you have to add water (in a bowl) for humidity?
Up to you, but usually the fridge remove the humidity 😬
Wow amazing. I am definitely trying this soon. Thank you for sharing.
Thanks 👍🏼 please share the video 😉
Is the last pepper you use (the fine pepper) white pepper?
Yes fine pepper 👍🏼
Buonasera e vorrei fare una domanda sull'UE. Risciacqualo quando lo tiri fuori dal frigo con acqua o aceto,E lo cuociamo per un mese in frigo;
👍🏼
I tried it and it turned out beautiful, thanks for sharing buddy. Now you have to show us how to make that wine you are drinking
👍 perfect
ruclips.net/video/xlOBqM1L1II/видео.html
G'day
love your guides, one question though if i may, what is your room temperature when you leave meat out for 24 hours at room temperature? is this a neccesary step? or can i go straight to fridge?
thank you in advance
Richard
25°C but if it more and you are worry you can leave at room temperature for 12 or 8 hours 😉
Thanks a lot for your videos. I live also in Thailand, as you. They really rip of people for Salami etc. My Salami is hanging in the fridge. My first Salami, I Made from your instructions is so good. Really excellent. I can cut it thin as paper.
Spectacular 🥳 send me some pictures on instagram 😉
Molte grazie!
Quick question. Can this method be done with any cut of meat? Trying it with a large cut of pork loin now but curious if the method stays the same with other cuts?
Prego 😀
Yes you can but if you find the casing or gat will be perfect 👍😋
@@Spectacular-cuoredicioccolato if the cut of meat was bigger would you leave it in the fridge longer?
I made this loin. - tasted it today- very good! I will try to make you a video.
Spectacular 🥳 you can send me on instagram
Is there a specific temperature that the refrigerator should be?
Yes 👍🏼 if you can fix it the best is 10*C
But if you can’t fix the temperature you can put it at the minimum power
@@Spectacular-cuoredicioccolato perfect! Thank you so much. I’m addicted to your videos. I’m trying cured pork loin recipe now. Curing meat for the first time! Thank you for everything.
😂 bravo 😉 let us know the final result
Hi, I made de pork loin but I went too far with the pepper. Is there any way to clean it? Thanks
You can remove it before cutting it 😉
@@Spectacular-cuoredicioccolato how exactly?
Buongiorno amico.One question: when you say you leave the meat (at the second step) for another 24 hours in room temperature ,how many degrees you mean? Something like 22 to 25? And after that if i put in the fridge you say i have to leave it there for 30 days.Ok if i leave it in the basement how many degrees sould be? And maybe less days? Thanks
Yes 25 is perfect 👌🏼
In the basement the best is 10 🤩
@@Spectacular-cuoredicioccolato well if its something like 14 is it okay or better put it in the fridge from the first place? You see its cold these days but if the weather changes naybe i dont have 10 degrees but more.
24 hours room temperature
1 week at 14
After in the fridge 😉
@@Spectacular-cuoredicioccolato Gracie tanto fratello!!!
😉👍🏼
Do you have to have the sugar or can you do without it?
Better with both
With pork, should we worry about not adding nitrites / nitrates to prevent the possibility of botulism etc?
No if the meat is good and you are clean
Check this video
Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates
ruclips.net/video/NuiWl8Tl24k/видео.html
@@Spectacular-cuoredicioccolato Nice one, thank you. Subbed.
😉👍🏼
Does anyone know what pepper he used ? From the bottle ?
Black pepper powder
Is it ok to leave it hang in the basement at room temperature for 30 days? Is there a maximum temperature?
Yes the basement is perfect
14*C is the maximum temperature
Can I make this recipe with pork tenderloin instead or maybe there is a different recipe more suited for that cut of meat? Thanks
Yes 👍🏼 you can or you can follow this recipe ruclips.net/video/s5N_O2rKE6w/видео.html
Subscribed. I've been going through your recipes. They look great. I've been making my own Biltong recently & this looks like a perfect match for my pork cuts. Thanks!
😉👍🏼 thanks
Does this need refrigeration after finished and eating?
Yes 👍🏼 when you cut it you should store it in the fridge
Fantastico! Is this a prosciutto? It looks like it has the same texture.
what the name of that powder with thai letters on iy.
Pepper powder
Would wrapping in cheesecloth before putting on the fridge help with retaining some moisture? It seems like the fridge has too low humidity so just wondering
Good idea, if you try let us know the results 😉👍
What's the temperature of your fridge? What kinda salt do you use?
Sea salt and probably 5*C degrees
@@Spectacular-cuoredicioccolato that's all?? Thank you very much. I'm going to try it next week. Wish me luck. Gracias por tus videos, 👏🏿👏🏿👏🏿
😉👍🏼
HELLO from the U.S., just found your english channel now i know what you are saying, thank for the video,, have a blessed and safe day
Thanks ☺️ you too 😉
I have been following your videos from Mumbai India ! It’s so amazing , will get down to trying some of them with local produce
Meanwhile keep the videos coming 🇮🇳🙏🏽🙏🏽🙏🏽
👍🏼 I will
If you have no way of hanging the meat in your refrigerator is possible to lay it on a plate to cure?
Only if you turn upside down every day
hi, all your recipes are great. However, I have heard that without nitrates and other types of curing salt it is impossible to keep salumis. Is it true?
My recipes are without curing agent only sea salt. Try them and let us know 😉
Can you leave it longer for one month? If I just keep letting it age will it ever go bad or just get better with more time? Thank you!
It depends where you age it , if you dry it too much will be like a stone
@@Spectacular-cuoredicioccolato okay, understood! Thank you! Could you recommend a meat to let salt/dry age over a very long period of time? Like a fine aged wine? 💛 thank you and love your videos!
Thanks 😉👍🏼 the prosciutto is aged 18 months or more
After two weeks my pork is showing two small white mold spots. Is that ok? Should I clean them off or let them be?
Usually white is ok but up to you what do you think? Is the mold the same that usually you can find on the salami?
Usually white is ok but up to you what do you think? Is the mold the same that usually you can find on the salami?
I make my version of capicola, using pork loin instead of shoulder. And I come up with a similar results it is just out of this world tasty.
Spectacular 🤩👍🏼
Are you using curing salt or just plain sea salt? Your video series is fantastic. Thank you
Only sea salt 👍🏼 thanks for your support 🙂
Mine have a little bit of white mold, is it normal, can I eat it, if I remove the mold
Why should be ok. How is it the smell?
@@Spectacular-cuoredicioccolato the procedure I did, was:
-6% salt and 3% sugar of the total weight of meat and I put it in a plastic bag for 3 days in the fridge, then I remove it from the bag and without washing, I put it to dry at 13-14c temp. and now it has white dots of mold and I think it doesn't smell as it needs to be.
Ok, maybe it's too hot , put in the fridge. If the smell is bad (like dead) it's a problem.
after curing and tasting, how long does it keep in the fridge ? do you wrap it or just hang it again ?
I wrap It. 2 or 3 weeks but more you wait more it will be dry
Please you could cure in the normal fridge at what temperature ?
I don’t know the temperature of the fridge but the best temperature is 10*C
cuoredicioccolato thank you 🙏 for your reply .
😉👍🏼
30 days later, spectacular. I'll be trying your other cured meats next, grazie mille!
👍 perfect 😉 let us know also your experience with the future recipe
hi, can I do the same proces with beef?
Yes 👍🏼 check the video bresaola homemade
@@Spectacular-cuoredicioccolato grazie!
😉👍🏼
I did everything you said but in the end i realized your cut of pork was trimmed of all fat (no fat)
I left a layer of fat on the one side of mine, is it going to be ok ?
👍🏼 you can remove at the end if something will be wrong 😉 don’t worry
What kind of salt do you use? Isn't table salt for sure.
Yes sea salt the normal one
This may be a silly question but how long will it last once cut into after the whole process is complete. Great videos BTW
It will last long time but from where you cut it will dry fast
You rarely mention humidity when curing. I live in Mexico where the temperature is 40 degrees most days with humidity around 80%. I have a humidity controller with dehumidifier, so I'm wondering what would be the best humidity percentage. Thank you very much.
70% or 75%
What was that bottle of spice? Was that pepper?
Yes 👍🏼 black pepper powder
Hello what temperature is your fridge?
I don’t know 🤔 maybe 5
@@Spectacular-cuoredicioccolato thanks love from Australia
👍🏼
Clean, sharp and no drama.
😂👍🏼 thanks
Did you use a percentage of the meat loin weight for the salt amount, or did you just do the over salt method for the initial 24 hours?
More meat more time
@@Spectacular-cuoredicioccolato so what is the ratio? how much salt for how much meat, how many days to cure per kilo?
24 hours for kg. Cover with salt
after you cut it the remaining will spoil?
No you should keep it in plastic zip bag in the fridge
Thank you again for all these videos, I will start this today. I would like to know, what is the best way to conserve this after it is done? How long can I keep it in the fridge, or how long in the freezer. We are only 2 people so I'm not sure how long it will take to eat it all and I have a lot of your other recipes that I will "have" to eat !
😂👍🏼 ok
You can keep in the fridge, the best is to vacuum it, but you can close in a glass jar
Greetings from Bulgaria. I started watching your videos about dry meat appetizers. Now I'm waiting for the pancetta to become ready. In my country we make dry meats and wine, too and I wish to ask you is the wine in the beginning of the video homemade. If it is, can you please tell what sorts of grapes did you use. It's color is awesome and combined with that vintage bottle - simple perfection :)
Thanks 😊 let us know when you cut it.
The wine is this one 😉
ruclips.net/video/Tz8XFz5xT3I/видео.html
Great! U made everything easy to follow
☺️ thanks
I have been a friend of RUclips for a long time. Good work and keep it up
Thanks for your support 😉👍🏼
Thank you for your quick response. My first piece of pork in refrigerator already . I let you know how good is this in 1 month. Thank you 1 more time and God bless you.
Thanks 😊👍🏼
my favourite channel
Thanks ☺️ please share the videos with friends and family
Hi amazing videos, can you do this with beef instead of pork?
Yes it will be like bresaola 😉 you can watch the video here on the channel 😋
in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?
Yes , Sea salt. Try also che capocollo 😉
It's easy to follow. I can't wait to make one already. I want to ask you, could i use any type of vinegar? I have apple vinegar. Is that okay?
Yes you can 👍🏼
And one more question. For example if I make it 0.5 kg, we should still let it sit for 24 hours and keep it for 30 days or less than that?
No you to make the proportion 😉
Mamma Mia! I made a whole porkloin, and it was tremendous, although it was difficult to wait 60 days. Mille grazie!
Spectacular 🥳 thanks for sharing your experience 👍🏼
Questa m'a piaciuto veramente! Is it possible to leave the layer of fat on the piece of loin?
Yes
what kind of salt was used? Ive read online you need curing salt #2 for this as well.
Normal salt ( no iodinated salt)
@@Spectacular-cuoredicioccolato ok thank you!
👍
Hi,
Is the vinegar used distilled malt or are you using white wine vinegar? I've just started the recipe thanks for publishing it.
Hi, you can use the vinegar that you have at home it will be the same. In Italy we have grape vinegar 😉
I live for the hand circles.
😂👍🏼
i just made two and they are in the fridge for 3rd day, so far so good. I did made one spicy with chilly flake and hot paprika. Lets see if it will work.
Perfect let us know, specially about the spicy one 😉
Are they done yet?
Yes, I want to know it too 😉
Are you using sea salt? Curing salt? That second pepper looks like a fine ground white pepper. Folks in the US can find it in Asian stores.
Sea salt and ground pepper 👍
Does the meat pick up the flavor of the refrigerator (other things in the refrigerator)?
No, but also it depends what you store in the fridge
I am glad someone asked that question, I would hate to have refrigerator "funk" in the meat. Like old ice cubes get sometimes.
👍
Hello. I have a small problem. I did everything according to the recipe but at day 15 i noticed white spots of mold on pepper. Is that ok? What should I do with it? Meat is not wet, mold is white, not green, no bad smell. Temperature in the fridge is +10. Thank you in advance for help!
White mold it ok, when you buy it usually the original one have white mold. Let us know when you taste it 😉
@@Spectacular-cuoredicioccolato Great! Thank you for answering! I appreciate it very much ;)
👍
Testing was fantastic! Meat is delicious! I didn't wait for 30 days. I served it on the 23rd day. I will sure make more! Meat is salty, peppered, thick, and has Yammy aftertaste! Thanks a lot for recipe and for cozy atmosphere on your channel! More recipes to go!
👍 Thanks 😀 please share the videos with your friends 😉
Hello is the ref on or not..grazie
Yes it is on