Oh, I can almost smell that pantry now, like a Spanish mountainside bodega, with their air dried hams (Jamon Serrano), the red wine, and the herbs. Heaven!
Thank you for sharing this. Im an outdoorsman and city slicker! Who has hunted deer and elk in western Wadmshington. Ive always butchered and wrapped my own meat same day or next day--never dry aged or anything to save meat. Im going to try this method with backstraps next season, perhaps with slanted cuts up and down to get more salt cure in the meat. Tha ks for sharing!!
What I see coming down the road? Being able to preserve your own meat... among many other things... will be very necessary. Something many people don't think about in this digital age, is how to weigh salt and other ingredients if the power grid goes down. Today I bought an old Triple Beam scale. $30 for old technology?... technology that will get you through times of no power? Money well spent!
@@gloriabryant4490 SMART LADY! You might not need it, but like many things? Better to have and not need than the other way around! I've used mine a couple time since I commented here, but JUST knowing it's in the drawer and I don't need electricity to weigh things out? I actually sleep better!
;-) Good morning Sir. You look like you've gotten up realy bright and early. :-) We love the curing and preserving video's! You guys are doing a great job.
Great video! Is there a recommended temp range for the hanging/curing part? I live in the south and maintaining a low enough temp is always a challenge.
Can you please tell me what temperature is you room where you keep the meat, and what percentage humidity ? Thank you in advance ! Also if I smoke the meat to reach an internal temperature of 160F after curing, how long will last in the same environment?
Enjoyed the video, up until you hung the meat and saw the pistol in you're hip. Dude, a gun really? At that point, I knew it was meant to be! I loved the video! Hahaha!
I want to say good job cool video but I have to ask,,, why did you use backstaps?? Doesn't it make more sense to use leg meat or shoulder instead of the best tenderest part of the deer most people use to make steaks?
Hey just want to say this spice mix is fantastic! Didn't follow your exact process but used a pork tenderloin and wine wash with refrigeration cuz I couldn't wait that long to eat it :) Today started my second one. Subd I like your drying set up and plan to do something like that in the near future
Forgive me if this is a dumb question but how do you keep bugs and fly's off of them? I have never seen anything like this before. I had an elderly lady telling me how they use to cure beef so I was curious.
Hoping you could answer a question for me as I’m new at the off grid low/no electricity thing,I want to try to make jerky by hanging it up. How do I keep the flies at bay as I feel that would be a problem
How long did you cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?
what temp do you keep your pantry and do you have fans to move the air around. do you smoke the meat and if so can you show how you do that and how long/ thank you
If you are curing meats while living in a small trailer and a 4 season tent, could you use no see um material to keep bugs out of your meat when you hang it or would it not get enough air circulation ? Aso, what temperature is the curing room ?
Could this still be done in a very wet climate? I live on Vancouver island and we are very rainy 8/9 months of the year. Would I need to worry about it moulding?
Yes you can, as long place where you drying your meat doesn't have water it will be fine, since for mold to apear it needs water and moisture, also, also you dont need to cure meat for 6 months etc.. normally it takes 2 weeks or 2.5 weeks to dry out and absorb all spices, ofc taste might change with time, also pentry suppose to be dry place, also you can dry it in fridge, it takes longer but you can, and there is different curing methods, i never seen in my country this guys curing method its maybe american style idk.
1. They are a God fearing family. 2. They are patriots 3. They live a life free from debt 4. They share their lives with all of us for a greater good to come from it. I have learned a lot from their lifestyle. The list goes on. I would trust these people as my neighbors if I lived near them.
1. Don't care 2. Don't care 3. Sure 4. I guess. Most importantly, they provide interesting content with information to help others looking to do the same thing to one degree or another.
Could you show us the meat hanging in your pantry and the size of your pantry. We are building a cabin and Im trying to figure out what size pantry would be best.
You can eat as it is, hot smoke it, cold smoke it, if you make bacon than yah you can cook it, depends on meat, but normally you not cooking after this
I´ll try this with pork loin. Here are some questions if you dont mind. Isn´t 14 days in salt being too much? Is the net needed for that 3 to 6 month process? That touch with the wine was really inspiring. Looking forward to train out something of my own.
Dancho Stanchev Yordanov if your doing pork the net is needed for capicola it holds it tight. the 14 days, in my experience, is excessive. all you really need is 24 hours if you put a weight on it and flip it after 12. wine is traditionally used to rinse the meat, though you could also use apple cider vinegar.
KC6CNN astonishingly it shouldn't be too terribly hard. normally capicola and prosciutto are made from pork, which is more moist and gives you a vary tender end product. the venison should be a bit more tough but it won't really matter because the end product is meant to me thin sliced. I suggest you go to any Deli or market that slices meat and ask for some, it's worth trying.
An American Homestead good idea, much better then buying sodium nitrite/ nitrate, which can kill you with a small dose. if you don't use it correctly. I'm going to have try celery powder
Oh, I can almost smell that pantry now, like a Spanish mountainside bodega, with their air dried hams (Jamon Serrano), the red wine, and the herbs. Heaven!
I've been doing my own country hams and bacon for years now, patience is for sure needed, but we really enjoy the reward , good luck with your project
I see he is carrying! The only place I go and not carry is the shower! Great video! Very informative!
But there is one on the sink.
What is the temp in your pantry? Also how important is the temp. for the long curing?
Thank you for sharing this. Im an outdoorsman and city slicker! Who has hunted deer and elk in western Wadmshington. Ive always butchered and wrapped my own meat same day or next day--never dry aged or anything to save meat.
Im going to try this method with backstraps next season, perhaps with slanted cuts up and down to get more salt cure in the meat.
Tha ks for sharing!!
What I see coming down the road? Being able to preserve your own meat... among many other things... will be very necessary.
Something many people don't think about in this digital age, is how to weigh salt and other ingredients if the power grid goes down.
Today I bought an old Triple Beam scale. $30 for old technology?... technology that will get you through times of no power?
Money well spent!
Russ F Truer words were never typed... look at where the nation is today.
100% money well spent, new generations have no idea how to survive when the power goes down and stays down alot death I'm afraid
We are one solar flare away from the iron age.
Just ordered triple beam scale. Thanks!
@@gloriabryant4490 SMART LADY!
You might not need it, but like many things? Better to have and not need than the other way around!
I've used mine a couple time since I commented here, but JUST knowing it's in the drawer and I don't need electricity to weigh things out? I actually sleep better!
;-) Good morning Sir. You look like you've gotten up realy bright and early. :-)
We love the curing and preserving video's!
You guys are doing a great job.
Great video! Is there a recommended temp range for the hanging/curing part? I live in the south and maintaining a low enough temp is always a challenge.
Almost sounds like you were drooling a little. It does look yummy. Great information
NEED a video of how to soften and cook long term stored meat.
Would have liked to see the cured meat prepared-maybe next time
Brother, love what youre doing. Glad to see you back on youtube. Rock on.
Can you please tell me what temperature is you room where you keep the meat, and what percentage humidity ? Thank you in advance ! Also if I smoke the meat to reach an internal temperature of 160F after curing, how long will last in the same environment?
Oh man, this is going to be nice to do this year for the deer harvest
I'm always looking for new ways to store and eat my venison and I look forward to trying this method. Sounds delicious and God bless
Lol my grandma says "warsh" too
Mine too
i was going to make the same comment. warsh
My dad says warsh aswell. It's great lol
I used to know somebody who said that too but now they’re just Somebody that I used to know
my grams used old panty hose...meat, onions, potatoes, apples..everything she hung to save,love your site
great tip!!
Great video... Do you have a link to the finished product? If so please post God Bless you and your family from middle GA 🙏
Enjoyed the video, up until you hung the meat and saw the pistol in you're hip. Dude, a gun really? At that point, I knew it was meant to be! I loved the video! Hahaha!
I want to say good job cool video but I have to ask,,, why did you use backstaps??
Doesn't it make more sense to use leg meat or shoulder instead of the best tenderest part of the deer most people use to make steaks?
Thank you. What cuts of meat is safe for this method?
great video series on curing meat thanks for sharing it
Hey just want to say this spice mix is fantastic! Didn't follow your exact process but used a pork tenderloin and wine wash with refrigeration cuz I couldn't wait that long to eat it :) Today started my second one. Subd
I like your drying set up and plan to do something like that in the near future
What temperature and humidity level is the hanging room and how long is the meat shelf stable? Thanks.
Ha literally just looking for videos on salting beef and recognise you from Torah videos 😁 two worlds collide. Xxx
I'd love to know if you use knew netting everytime or if you reuse netting? If so do you clean them anyways before reuse? Thank you!
hello, very nice video!
what is the temperature where you hang the meat, and for how long?
Can we use this method for pork and chicken also?
Forgive me if this is a dumb question but how do you keep bugs and fly's off of them? I have never seen anything like this before. I had an elderly lady telling me how they use to cure beef so I was curious.
+CrochaLOL You have to do it in the winter. Today people keep them in electric coolers or refrigerators to age.
Black pepper in the rub repels flies and insects.
Thank you for this video. Where do you get your netting?
Absolutely Loved the video, that looks really good.
Awesome Stuff, thanks for posting :)
Is it possible to gain optimal preservative effects without sugar? Or is sugar needed to deoxygenate the meat further? Thanks.
And all South African viewers are drooling!
Thank you very much for your videos with age meat. Julie
Hoping you could answer a question for me as I’m new at the off grid low/no electricity thing,I want to try to make jerky by hanging it up. How do I keep the flies at bay as I feel that would be a problem
Great video! What temperature is your pantry please?
Thank You. I’m still a bit intimidated but I’m going to go for it.
How long did you cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?
Been watching these same videos through the years now
is Mr. Glock curing meat too?
defend your meat my good sir and most importantly defend your self great video man
So you can salt cure any meat for two weeks and it will last 6 months or better in room temperature ???
Wait you’re supposed to keep adding salt? I thought you just kept the meat raised above the fluid line and turn turn turn as it releases.
Great video loving this series very informative keep em coming
Thank you for the vid. This was very helpful.
Your pantry, is it a “cold room”/ refrigerated room?
No its suppose to be dry place, but you can use fridge even tho it will take longer to dry out.
Do you have to eat them once you finish drying them for 6 months or so? How long can you actually keep it?
what temp do you keep your pantry and do you have fans to move the air around. do you smoke the meat and if so can you show how you do that and how long/ thank you
If you are curing meats while living in a small trailer and a 4 season tent, could you use no see um material to keep bugs out of your meat when you hang it or would it not get enough air circulation ? Aso, what temperature is the curing room ?
@Mandi Hamm , thank you.
As others asked- what is the temperature of your pantry?
Is there anything you can do with the spent salt/salt brine? Can you use it for pickling?or dry it as beef flavored cooking salt?
Are you from the Pittsburgh area?
Hi! Thank you. Would you do the same process with a whole leg BONE-IN? Salt 14 days, rinse red wine, spices? Venison prosciutto, I guess.
Great information, thank you! Just one question....you don't have to add the wine do you?
is your pantry temp controlled
On another one of your videos I asked why you don't do pork. Never mind your tzitziot explains. Shalom!
Could this still be done in a very wet climate? I live on Vancouver island and we are very rainy 8/9 months of the year. Would I need to worry about it moulding?
Yes you can, as long place where you drying your meat doesn't have water it will be fine, since for mold to apear it needs water and moisture, also, also you dont need to cure meat for 6 months etc.. normally it takes 2 weeks or 2.5 weeks to dry out and absorb all spices, ofc taste might change with time, also pentry suppose to be dry place, also you can dry it in fridge, it takes longer but you can, and there is different curing methods, i never seen in my country this guys curing method its maybe american style idk.
That looks really good! Thanks for the inspiration :)
- Martin
Is anything else required or does the meat just hang for months by itself without cold storage?
You can't not love or support this family!
+Sanctus Vianney Yep, my word exactly!
+Sanctus Vianney why
1. They are a God fearing family. 2. They are patriots 3. They live a life free from debt 4. They share their lives with all of us for a greater good to come from it. I have learned a lot from their lifestyle. The list goes on. I would trust these people as my neighbors if I lived near them.
We're not as well versed in our writings as you SV but we totally agree with your points.
1. Don't care 2. Don't care 3. Sure 4. I guess. Most importantly, they provide interesting content with information to help others looking to do the same thing to one degree or another.
After it’s hung for 6 months then how do you process it for consumption?
I'm interested in finding out how to cure beef Without using any type of (electrical) refrigeration. Is that possible?
Could you show us the meat hanging in your pantry and the size of your pantry. We are building a cabin and Im trying to figure out what size pantry would be best.
Please could you teach us: what pantry or room temperature-range is acceptable for curing?
Do you cook the meat when you're ready to eat it, or just eat as is? Also, how dry should the pantry be?
You can eat as it is, hot smoke it, cold smoke it, if you make bacon than yah you can cook it, depends on meat, but normally you not cooking after this
That looks good.
what kind of salt did you use?
I like this.
Would you reuse the netting, say in times where it is no longer available to buy at a store?
Do u have a video on fish
Is it fresh celery or dried celery that helps the aging process I'm a little confused
been binge watching this channel! are you all from st louis? I am :)
How do you keep flies off the meat as it hangs?
watching another channel and they said cayenne on bones and black pepper
Was the salami hanging under a vent? And was that a basement? And will any temperature work? I live in Florida.
I was wondering about that, too. What are your environmental conditions that you can hang this in your pantry?
I´ll try this with pork loin. Here are some questions if you dont mind. Isn´t 14 days in salt being too much? Is the net needed for that 3 to 6 month process? That touch with the wine was really inspiring. Looking forward to train out something of my own.
Dancho Stanchev Yordanov if your doing pork the net is needed for capicola it holds it tight. the 14 days, in my experience, is excessive. all you really need is 24 hours if you put a weight on it and flip it after 12.
wine is traditionally used to rinse the meat, though you could also use apple cider vinegar.
The Awesome Homestead l
Alessandra Fazio Hi
Must be a tough neighborhood if ya have to open carry in your own home!. LOL!!
Love the open carry 😉
If your room becomes too high in temperature do you have a tip?
I dont get why u rinse the salt off instead of keeping it
What other meat/cuts does this work well for?
Question is there really a difference between Dry Aging and Curing ?
"okay, okay im liking it"
*sees glock17*
*hits subscribe buttom*
"My kind of channel"
So for how long it would stay edible?
Niceness
MAN! I'm droolin!
People need this info now more than ever because of the pLandemic, thanks for the info
You don't take the fat cap or silverskin off your backstraps?
What do you do with the meat when your ready to eat it? Re-hydrate it ?
KC6CNN astonishingly it shouldn't be too terribly hard. normally capicola and prosciutto are made from pork, which is more moist and gives you a vary tender end product. the venison should be a bit more tough but it won't really matter because the end product is meant to me thin sliced. I suggest you go to any Deli or market that slices meat and ask for some, it's worth trying.
Hello, enjoyed the video. What is the source of nitrate?
Al
+Al Shoemaker celery powder that we grow ourselves.
An American Homestead good idea, much better then buying sodium nitrite/ nitrate, which can kill you with a small dose. if you don't use it correctly.
I'm going to have try celery powder
Thanks
Does it have to hang at room temp?
You said all spice but why would I use only partial of the spice?
weeersh...love the vid
Thanks for these vids mate. I'm learning a lot and taking notes, Literally in a little book. All the best and god bless.
One minute in and I trust the content because you said warshed .
Hehe, "bedhead" great job yall!
wonder how it tastes?
Oops nevermind. You showed it hanging. :-)
Does he ever answer anyone's questions?
What would you advize to replace the wine since this sounds like a needed process ?
You can make fruit wines they have recipes somewhere on youtube cant think of it rn