I just stumbled up on this channel, because of a tomato soup cake. How is this channel OG , great videos/ recipes, and it's still small This is mind boggling. WOW
LOL!!! I read this the first time as "spiced curly pork loin." Good thing it is Friday!! Laughing at myself!!! BEAUTIFUL result. A+ to you. May I mention that you might want to try these with carmelized onions.
Very interesting Glen. I'd be interested to see you tackle the low tech Italian method for this. Salt and spice (but no insta-cure), wine wash, and then left to finish in a cool basement.
@@elebutkovic9322 Basically you use more salt than the meat can absorb so the excess needs to be washed off after the salting period, and you do not use water to wash it off but use grape must. Then the wrapping, hanging and drying etc.
just a suggestion if you want to experiment - put the black pepper on the meat first by itself and tamp it in. After that put the rest of the cure mixture on. The pepper will do a much better job of seasoning if you put in on first. Try it.
Hi you all, Just for clarification on the acctual name of this piece of cured meat: I'm from germany and here it is called "lachsschinken" allthought it has nothing to do with salmon, whitch in german is also called "lachs". I hope this helped an provided a little of extra information. Sorry eventually for my grammar and spelling.
Hi Glen, you might find that tubigrip applicator cages might be a cheaper option than the jelnet steel funnel. Handy for 1st aid too (can you tell I'm a nurse and used the medical net in the past!)
I'm curious what is the purpose of the jetnet if you tie it with butchers twine ? Is it not the same thing or am i missing something . Curing meat isnt something im familiar with aside from making pastrami .
For the netting funnel, I just use a stainless steel crock that normally holds spatulas. Works really well except for really long stuff, and even then it still helps a lot.
Looks good. I keep looking at all the beef in your big dry ager, it's been in there for a long, long time, when are you going to do something with that?
We've cooked a bunch of it so far, and we move it around from time to time - next week (or the week after?) there is a video where we pull out the pork and cook the chops, and a couple weeks after that another piece of Beef will come out.
So I didn't see you use a bacteria wash on the exterior but got a nice "good" mold on the exterior. Did I miss something? Would cure #2 be enough to get a good bacteria? Have used umai casings to get my feet wet want to up the game this fall
I have tried a small piece first, 300g. Will it be enough to keep it in the fridge for 3-4 days and then dry cure it outside the fridge or still better to keep it in the fridge for a week?
I've been making something very similar (whatever seasoning comes to mind) for years... I've always referred to it as Lonzino, because that's what I've read that cured loin is called.
For a while, pork loin was dirt cheap in the USA, and my father fell in love with cooking it. Always was miserable to eat despite his skill as a cook. I’m interested in any process that might render it palatable… Now that I think a bit, I recall buying and eating a piece of Hungarian-style cured pork loin flavored with paprika. A bit too lean but not unpleasant.
Does anyone know the model of the air dryer he used and slicer he uses. I really wish cooks would list all the equipment used in a video in the comments.
I have to ask, what is the point of the bubble knots if you're just going to prick holes in the casing anyway? Genuinely curious, I don't know anything curing meat.
Aside from the fact that you used a coffee grinder, my question is unrelated to this video, but I didn't feel like searching up a more relevant video. In America, our flours are garbage, so I am now finding myself in the market for a countertop grain mill and wondered if you'd had any experience or recommendations on a good one?
Hi All I just tried curing a pork belly and some tenderloin. Cold smoked for 12 hours. First time trying this. It all looked good but then today after 2 week hanging notice some small spots of green mold. Is this okay, any recommendations how to deal with this. I hope it’s not spoiled.
Green mold is a problem - but how did you cure it? How much salt? How much Pink Curing salt? Which kind of Pink Curing salt? Did you do a wet brine cure? Dry cure?
The dried pork loin you made is called Lonzino (Italian) or Lomo (Spanish). I put a vacuum sealed piece in my freezer to see if freezing changes it at all, August will be 6 months and I'll try it then.
Glen: In your opinion, could you substitute Cure #2 with Morton Tender quick? Where I am located in Michigan, Tender Quick is readily available in grocery stores and Cure #2 isn’t. Respectfully, WS
Probably. But it’s almost certainly going to require different ratios. So, unless you’re comfortable doing the research, math and reformulating some things, you’re better off just grabbing some #2 off the internet.
It was not the tenderloin, but the meat on the other side of the Short loin ( T.bone chops). Entrecote in French, Striploin in USA, contre fillet elsewhere. Regards from Cyprus.
do you know how hard it is to watch this videos when you live in small town Newfoundland and only have access to chain store deli's and butcher are very few and far between (closest one to me is 1 1/2 hrs drive). Buying one of those drying freezers. Shipping is more than the freezer. I do get my seafood right off the boat so there are compensations for living here.
About the casing removing or not IMHO It is just a mater of personal taste. As long has it is natural remove it or leave it according to your taste. It is the king of thing where there are no wrong answers.
Which do you think came first: the discovery of how to cook meat, or the discovery of how to let meat go moldy in such a way that it was still okay to eat?
Jules and Glen are the Aunt and Uncle we all need right now.
Literally. They are my favorite. If they had videos everyday, I would watch everyday.
Indeed
and the award for most well presented glitch in history goes to..
Glitch? Time stamp please
@@Lumens1 0:45
I had a sense of déjà vu watching this, but still I watched through to the end. Love it.
This is the fun kind of Charcuterie that tastes great and keeps you doing it. Thanks Glenn.
Glen is the Mr.Dressup of cooking channels and I mean that in the highest Canadian complimentary way
OHHH Yummy. Looks great. I love the softer texture of a nicely dry cured loin!! Great job!
I just stumbled up on this channel, because of a tomato soup cake.
How is this channel OG , great videos/ recipes, and it's still small
This is mind boggling.
WOW
Going to give this one a go! Thanks Glen
Looks fantastic.
That looks excellent
Glen, thank you for the very informative video. You're a good teacher and I always learn something from watching each of your videos.
Most outstanding!!!
I love when you experiment
This is my favorite type of cured meat =)
The best dry meat... for me !
Dayum Glen! Job well done, worth the wait!
That looks outstanding
That first cut you made...... that pork looked so good 👍
This is very similar to what I tried using your wet cure recipe.
I added lots of chili in that one and it was fantastic.
LOL!!! I read this the first time as "spiced curly pork loin." Good thing it is Friday!! Laughing at myself!!! BEAUTIFUL result. A+ to you. May I mention that you might want to try these with carmelized onions.
The editing in this video was pretty amazing. I love your videos Glen. And hello friends!
Very interesting Glen. I'd be interested to see you tackle the low tech Italian method for this. Salt and spice (but no insta-cure), wine wash, and then left to finish in a cool basement.
Do you have instructions/recipe to do this? I would love to give it a go.
@@elebutkovic9322 Basically you use more salt than the meat can absorb so the excess needs to be washed off after the salting period, and you do not use water to wash it off but use grape must. Then the wrapping, hanging and drying etc.
I was kind of hoping to see the sandwiches. Great video, really enjoy watching yall cook up things.
perfect!
Thank you for all of your great videos! What size in diameter beef bung did you use?
just a suggestion if you want to experiment - put the black pepper on the meat first by itself and tamp it in. After that put the rest of the cure mixture on. The pepper will do a much better job of seasoning if you put in on first. Try it.
I wanted to see the sandwich too! You really do a great job of demystifying the techniques that scare the hell out of people.
I'm not so sure WHY I wanted to see the sandwiches built.
But I kinda felt left out...
Lonzino or lomo is pork loin with or without the paprika. Both delish. Tfs.
True - but every European nation has a version with a different name - Trying to come up with a truly Canadian name for this.
Great video - do you think using the Starting Culture spray is 100% necessary?
Great show, Have you tried making Biltong. It's Cured Beef. It is similar to what you did here...
Hey Glenn, any chance you could do beef bacon please? Thanks for all the great vids and inspiration. Cheers.
Your channel is so informative and entertaining.
Hi you all,
Just for clarification on the acctual name of this piece of cured meat:
I'm from germany and here it is called "lachsschinken" allthought it has nothing to do with salmon, whitch in german is also called "lachs".
I hope this helped an provided a little of extra information.
Sorry eventually for my grammar and spelling.
Great video. Where did you buy cure #2?
Hi Glen, you might find that tubigrip applicator cages might be a cheaper option than the jelnet steel funnel. Handy for 1st aid too (can you tell I'm a nurse and used the medical net in the past!)
I like watching your show
Glen, have you tried the collagen sheets, those are nice!!
I'm curious what is the purpose of the jetnet if you tie it with butchers twine ? Is it not the same thing or am i missing something . Curing meat isnt something im familiar with aside from making pastrami .
Making the piece sexy
For the netting funnel, I just use a stainless steel crock that normally holds spatulas. Works really well except for really long stuff, and even then it still helps a lot.
Looks good. I keep looking at all the beef in your big dry ager, it's been in there for a long, long time, when are you going to do something with that?
We've cooked a bunch of it so far, and we move it around from time to time - next week (or the week after?) there is a video where we pull out the pork and cook the chops, and a couple weeks after that another piece of Beef will come out.
@@GlenAndFriendsCooking I was just wondering, it always looks the same.
Hello, if you were going to eat this right away/ freeze it is the cure necessary? Thanks.
Excellent video. May I ask, what dry ager machine is that?
Should you ever come to south africa, please drop by. Got so much to show you
What’s a substitute for beef cap? Can I use dry aged steak wraps?
As a spaniard I approve, you should try some of this top notch products from Salamanca, the best in the world! 😋
Americanised lomo!
Salamanca? Like the drug family from 'Breaking Bad'? Rings a bell.
So I didn't see you use a bacteria wash on the exterior but got a nice "good" mold on the exterior. Did I miss something? Would cure #2 be enough to get a good bacteria? Have used umai casings to get my feet wet want to up the game this fall
Sorry, just saw the recipe. Read first, ask later😂
Glen: “ We’re gonna be dry curing whole mussels.”
Me : “Great!”
Glen: *pulls out a pork loin*
Me : 🥺
Hi Glen. I have been wanting to purchase a dry curing chamber. What is the name brand of the small unit you have in this video?
This is called proccetie from Italy we been making this for ever
I have tried a small piece first, 300g. Will it be enough to keep it in the fridge for 3-4 days and then dry cure it outside the fridge or still better to keep it in the fridge for a week?
Looks delicious.
hey Glen, wanna try Pastirma (basically turkish beef cured in a similar way), I'd love to see a video from you
what percentages salt and cure #2 did you use for the eq cure?
Wondering if it would be reasonable to round up the salt and #2? Is more safer (within reason) than less ?
So what type of fridge are you using to cure this meat ?so you can control the temperature and humidity? And where we can get one
Thanks
question, whats the point of making it airtight when we poke holes in it?
you want air to escape, but not get in.
I’m curious why you used and net AND trussed it?
I've been making something very similar (whatever seasoning comes to mind) for years... I've always referred to it as Lonzino, because that's what I've read that cured loin is called.
Could you hang the meat on one of those tiny luggage scales so you can quickly check the weight without moving it?
It would depend on how sensitive the scale is
For a while, pork loin was dirt cheap in the USA, and my father fell in love with cooking it. Always was miserable to eat despite his skill as a cook. I’m interested in any process that might render it palatable…
Now that I think a bit, I recall buying and eating a piece of Hungarian-style cured pork loin flavored with paprika. A bit too lean but not unpleasant.
Does anyone know the model of the air dryer he used and slicer he uses. I really wish cooks would list all the equipment used in a video in the comments.
found it.
@@hollisinman6989 what was the slicer model?
@@Viperboy64000 sorry didn't save it. I didn't buy one. Probably 500-600 10 inch would be my guess.
Can I use a sock to dry meat in?
What drying chamber is that?
From Dry Ager: www.dry-ager.com/
I have to ask, what is the point of the bubble knots if you're just going to prick holes in the casing anyway? Genuinely curious, I don't know anything curing meat.
We make similar thing in Poland 🇵🇱 but different species and lots of garlic
Usually wash the moulding with water and vinegar
Where do you get the beef bung and jet net? I live in Ottawa .
Ordered it from Stuffers Supply in Vancouver
Aside from the fact that you used a coffee grinder, my question is unrelated to this video, but I didn't feel like searching up a more relevant video. In America, our flours are garbage, so I am now finding myself in the market for a countertop grain mill and wondered if you'd had any experience or recommendations on a good one?
not Glenn, but the Mockmill 100 and 200 probably have the best reputation right now.
Hi All
I just tried curing a pork belly and some tenderloin. Cold smoked for 12 hours. First time trying this. It all looked good but then today after 2 week hanging notice some small spots of green mold. Is this okay, any recommendations how to deal with this. I hope it’s not spoiled.
Green mold is a problem - but how did you cure it? How much salt? How much Pink Curing salt? Which kind of Pink Curing salt? Did you do a wet brine cure? Dry cure?
The dried pork loin you made is called Lonzino (Italian) or Lomo (Spanish). I put a vacuum sealed piece in my freezer to see if freezing changes it at all, August will be 6 months and I'll try it then.
How did it taste?
Missed that salt glitch. What happens if you use too much salt?
whats the make of your curing chamber???
Dry Ager: www.dry-ager.com/
Where do you guys buy the cure #2 in less than commercial quantity? 🇨🇦
www.stuffers.com/collections/meat-cures is in Vancouver, and they have it in reasonable quantities.
Glen: In your opinion, could you substitute Cure #2 with Morton Tender quick? Where I am located in Michigan, Tender Quick is readily available in grocery stores and Cure #2 isn’t.
Respectfully, WS
Probably. But it’s almost certainly going to require different ratios. So, unless you’re comfortable doing the research, math and reformulating some things, you’re better off just grabbing some #2 off the internet.
Don't the holes you poke in to let air out also let air in?
Exactly!? First taking good care to tie a bubble knot to prevent air going in. Then poking holes?
I've been watching your channel for over a year now and I've been wondering something. Who are the "friends" in Glen and Friends?
How was the sandwich?
Glen, how do you know it's properly cured? I mean, is there ever a chance that it'll be raw/unsafe?
I noticed Cure #2 in the recipe but I didn't see you use it in the video.
I put it in at 0:42 - the audio glitch may have distracted you.
Why is Jules wearing a sweater!? Is it cold in Toronto? And if so, could you send some of the cold air down here?
I think Glenn has quite a number of videos ready to upload in his backlog so this was likely filmed a few months ago.
So what's the motorcycle the plate is off of??
1983 RZ350 2 stroke race bike
@@GlenAndFriendsCooking Nice, rode a 77 RD 400 for few years. Had the in-line 4's in first and second gear - then they were ahead, and gone.
8:04 While everyone is focusing on the dry ager, I can't help but notice your Highway 63 sign.
Is this a re-upload? Have I seen this before?
Maybe all cured meats look the same?
It was not the tenderloin, but the meat on the other side of the Short loin ( T.bone chops). Entrecote in French, Striploin in USA, contre fillet elsewhere. Regards from Cyprus.
I think what you just made, in Italy we call it "lonzino" or "lonzino stagionato". Good going.
It would be great if you had described the flavour more in depth! I’m still curious on how it tastes like
do you know how hard it is to watch this videos when you live in small town Newfoundland and only have access to chain store deli's and butcher are very few and far between (closest one to me is 1 1/2 hrs drive). Buying one of those drying freezers. Shipping is more than the freezer. I do get my seafood right off the boat so there are compensations for living here.
Hey, Jules!
Looks like Balyk pork, popular in post-soviet countries
"Spice dust... Don't breathe this!"
Could one just take the spiced loin with the beef cap, batter it and deep fry it? Like a deep fried XXXL sausage.
Why call it paprika pork loin when there isn't any paprika in the spice mix? Love your videos Glen, just trying to understand
About the casing removing or not IMHO It is just a mater of personal taste. As long has it is natural remove it or leave it according to your taste.
It is the king of thing where there are no wrong answers.
I'm curious as to why you labelled the pork loin as paprika pork, when there was no paprika in it!
There’s a lot of red pepper flakes which were ground up which is basically paprika.
@@kap319 Red pepper flakes are obviously different in Canada than in the UK, over here they're chilli flakes!
5:00 Just like that one time I tried a magnum condom
Have you ever seen the "filet minion" cartoon? That's what the sliced pork loin looks like. Otherwise, I'd think it looked appetizing.
Which do you think came first: the discovery of how to cook meat, or the discovery of how to let meat go moldy in such a way that it was still okay to eat?
That is obviously a piece of a pork loin
I feel like we have already seen this video