Top 5 Questions Answered: How to Cure Meats at Home
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- Опубликовано: 24 ноя 2022
- In this video I go over the Top 5 Questions I've gotten on my two other cure chamber videos
1. DIY Dry Cure Chamber and Dry Curing Meats in a Wine Fridge: • DIY: DRY CURING CHAMBE...
2. Dry Curing Meats in a wine Fridge: Before, During, After: • Dry Curing Meats in a ...
SEE TIME STAMPS below for questions asked during video:
1. What kind of wine fridge do you have!? 1:32
2. I was wondering if I should be selective about what wine fridge I buy. I want wires to be able to go through the door and it still work. Would most wine fridges work, or do you think I should get a specific one? 3:42
3. I noticed others that are using various types of fridges for meat curing have installed fans on the walls of the fridge to bring new air in from the outside, where as you are circulating the air in there. Do these wine fridges bring new air in? 5:21
4. You said you just add a tupperware box with water. How often do you need to top this off (in your environment)? Also how much salt do you put in there? 7:44
5. What do you do with the ph tester chub that you use to ferment next to the salami? Do you ever dry it or eat it? 12:41
Thanks for watching!
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SEE TIME STAMPS below for questions asked during video:
1. What kind of wine fridge do you have!? 1:32
2. I was wondering if I should be selective about what wine fridge I buy. I want wires to be able to go through the door and it still work. Would most wine fridges work, or do you think I should get a specific one? 3:42
3. I noticed others that are using various types of fridges for meat curing have installed fans on the walls of the fridge to bring new air in from the outside, where as you are circulating the air in there. Do these wine fridges bring new air in? 5:21
4. You said you just add a tupperware box with water. How often do you need to top this off (in your environment)? Also how much salt do you put in there? 7:44
5. What do you do with the ph tester chub that you use to ferment next to the salami? Do you ever dry it or eat it? 12:41
Great video Matt. Definitely will watch the prior videos. Thanks again for your advice. Brian
Thanks, anytime Brian!!
My first question was: "Why would I cure meat at home?!" But then this nice boy with a knife started talking about meat chubs and I forgot I was a vegetarian. Great video, and very personally insightful.
😲😏 glad I could help 🥦🙏❤️
I'm kinda new, and for the first time I heard something about PH meter and I didn't understand that part from the video very well, you said, that you tested the meat twice so my question is when
Great question! I test the meat chub about 24hrs after fermentation begins and if it has not hit 5.3ph or below by then I’ll test it again 10 hrs later to see the ph level. This is what I mean by testing it twice. Hope that clarifies 🙏🙏
@@MatttheButcher ye I got it now, thank you very much
Matt, can you talk about mold sometime? White is good? Green is bad? I lost 30+ pounds of venison last year in a mini fridge from a two guys and a cooler video I saw - my meat turned white and green. Maybe I was overly cautious I do not know, but I pitched it all. I can't speak for everyone but mold, and getting people sick, is my biggest concern. Just a down to earth explanation would be great.
That’s a great video idea! I’d be able to go in much greater detail upon collecting my notes and site the information. I’m in the middle of moving to Texas so I won’t be able to work in that for months. But I can give you a small run down of how I handle it.
My cure chamber has been used for over 5 years. All kinds of molds form on the meats no matter how well I clean it. From white to blue to green to black. There will also be a film of yeasty slime that’ll grow as well. This comes with high humidity and stagnant air. This is the tricky part of getting the right air flow going. Fast enough to help dissipate the water purge on the surface and slow enough to not create case hardening. This is very difficult in home set ups with out babying the batch.
There are sometimes I can’t attend the salami for a week or so. This is typically when surface growth will form. I will then wipe the surface down with a solution of 50/50 white vinegar and distilled water. At this point I’ll hang the salami back up and kick in the fan for about 24 hrs. This will almost always take care of the issue and allow the salami to continue to dry properly. It’s really the initial purge of water from the salami that will create the wild growth.
As far as mold/yeast strains go I’ve had every color under the Sun form and I’ve just taken care of it as I’ve said before like this for over 10 years. I’ve been to Italy in middle of nowhere towns where old timers do the exact same way. Some don’t even wipe it down they’ll just eat it like that after it’s done drying. One butcher hung the salami in his hay attic in the barn without a care in the world. I understand here in America we are told to be scared of molds as we have some of the highest restrictions in Usda facilities in the world.
You can always do the method I suggested , let your salami fully dry and send a sample to be tested for salmonella or listeria to a food lab. Cost about $100. Just takes some getting used to. Hope that helps
@@MatttheButcher Appreciate your response and look forward to a full video. It is a bit interesting to see how they do things in the Old Country - and I'm probably just overly cautious. Your point about the USDA facilities and America is well taken. Is there a home test of sorts that one can do to make the meat is "edible"? Foraging mushrooms make me nervous for the same reasons....."You can eat anything once...." lol
@@michaellarosa154 the biggest things to help you feel confident is hitting safety hurdles and using good manufacturing procedures !
1.) cure salt #1 for project under 30 days, cure salt #2 for projects above 30 days.
2.) ph drop to 5.3ph or less in 48 hours , this helps with addition of lactobacillus bacteria culture and dextrose as a food source.
3.) salt percentage close to if not 2.8% by original weight of unadulterated meat aka green weight.
4.) hygiene, clean everything and work clean
5.) you can freeze the meat up to 30 days prior to making salami (this is an American thing)
6.) measure water activity to be less than 0.85 or have original weight drop 35-40%
All these things will help you create a wholesome product. I used to cure meat all Willy nilly in my closet and anywhere I could find. Never fermented never weighed out ingredients and never got sick. However I DO NOT recommend this! 😂😂😂 please follow as many of those steps as possible hope this helps
at what setting do you set your wine fridge
Typically 55 deg f at first then a bit lower closer to 40 deg f after. If you check out my video “dry curing meats before, during, after” I go into more details about this 🙏
Can I use a normal chiller instead of wine fridge?
Normal chiller as in a refrigerator ? Yes definitely 🙏
Matt can I make prosciutto in this??
You can but I don’t recommend it , it’s a bit to small. I’ve cured coppas, bresaolas and lomos in a wine fridge no problem though! Hope that helps 🥩🙏