For information on the saltiness of the earlier meat, I'd contact the Food Science folks at the University of Kentucky College of Agriculture. They are experts on salt curing meat, pork in particular. They actually teach classes on curing world famous Kentucky country hams.
I love how you are very real about your mistakes, or perhaps "extended" experiments! Really appreciate this channel and the knowledge you pass on Eric.
Hey Eric! Sorry your filet didn't turn out. I haven't seen your videos for some time, because after 17 years in a duplex? I'm now in an apartment, and 'smoking' anything is out of the question. Guess I'll have to use the liquid smoke. 😞 Watching your video today did remind me of some past projects I have vac packed and in the refrigerator drawer. Obviously I had to try them. The standard coppa (your recipe) was made April 2023 and the flavors have melded nicely. The 'orange' coppa I made a year earlier, is nothing short of amazing! It's a shame I only have a small piece left. Last but not least is a wine soaked Bresaola that I figured would never be that all good the last time I tasted it (about a year ago). I originally put this up March of 2022, and the flavor has really changed over the last year! The biggest change is the red wine flavor, which has moved from almost overpowering to a slight background taste. This has allowed the spices and herbs to come out. This stuff is GREAT, and I've got about 1/2 to 3/4 pounds left! I think I'll have to whip up a few pounds of jalapeno summer sausage soon. It's the only recipe of yours that I recall having the proportions of liquid smoke available. Hope all is well with the family!
Hey Eric I think that will work for me, in my actually I might try it. Can you give more details on the chamber conditions? Also I’m having a hell of a time with smoked sausages can’t seem to get them consistent mind giving some advice?
I am doing a Capicollo, but it loses weight SO slowly in the fridge It stared at 1855, I am targeting around 1150, it's. Taken almost a month and a half to get to 1450 Did equilibrium, did the recommended wraps Is my fridge too MOIST
The reason the cooked meat tastes saltier is because despite cured meat having low moisture content cooking reduces moisture and fat thus concentrating the salt
Eric, I can’t reach you, I have used the wats app, I have emailed you. If you have changed your method of contacting please advise me. Thank Butch Deterding (Patron)
I have been doing your copa and basturma recipe with pork loin. Cure for 15 days, hang to 35% weight reduction and then vacuum bag for another 15 days to equalize the moisture. Also did the bresaola. Comes out perfect EVERY time!!! I will be doing a "real" copa with the real cut, and I need to do another basturma with a tenderloin, no substitute. Tenderloin is just so damn expensive.
I would like to see you do some cured, smoked fish sometime...that would be very welcome i think...i love all your videos!!!
For information on the saltiness of the earlier meat, I'd contact the Food Science folks at the University of Kentucky College of Agriculture. They are experts on salt curing meat, pork in particular. They actually teach classes on curing world famous Kentucky country hams.
I love how you are very real about your mistakes, or perhaps "extended" experiments! Really appreciate this channel and the knowledge you pass on Eric.
Thank you!
My favorite channels show you projects that aren't successful. Thank you for helping me with my sausage and, (hopefully soon) charcuterie experiences
Thank you for the information. I was wondering about the overageing meat . I love making Jerky tho.
I have a pork tenderloin that's been curing in my fridge I don't know how long. Gonna have to pull it out and dry it one of these days.
All is not lost,........ dog treats!
What it sound like you are trying to say Eric is if you like licking tailpipes of cars you will like this.LOL
Interesting experiment. I have doubts if I would have tried it. Curious where the metallic flavor comes from.
wtf he's alive??
Hey Eric! Sorry your filet didn't turn out.
I haven't seen your videos for some time, because after 17 years in a duplex? I'm now in an apartment, and 'smoking' anything is out of the question. Guess I'll have to use the liquid smoke. 😞 Watching your video today did remind me of some past projects I have vac packed and in the refrigerator drawer. Obviously I had to try them.
The standard coppa (your recipe) was made April 2023 and the flavors have melded nicely. The 'orange' coppa I made a year earlier, is nothing short of amazing! It's a shame I only have a small piece left.
Last but not least is a wine soaked Bresaola that I figured would never be that all good the last time I tasted it (about a year ago). I originally put this up March of 2022, and the flavor has really changed over the last year! The biggest change is the red wine flavor, which has moved from almost overpowering to a slight background taste. This has allowed the spices and herbs to come out. This stuff is GREAT, and I've got about 1/2 to 3/4 pounds left!
I think I'll have to whip up a few pounds of jalapeno summer sausage soon. It's the only recipe of yours that I recall having the proportions of liquid smoke available.
Hope all is well with the family!
Hey Eric I think that will work for me, in my actually I might try it. Can you give more details on the chamber conditions?
Also I’m having a hell of a time with smoked sausages can’t seem to get them consistent mind giving some advice?
Great video man!
May I suggest you try that meat on buttered rye toasted with habanero jelly or guava jam, might surprise you.
Thankyou and i do trust you god bless small amounts would be ok
I am doing a Capicollo, but it loses weight SO slowly in the fridge
It stared at 1855, I am targeting around 1150, it's. Taken almost a month and a half to get to 1450
Did equilibrium, did the recommended wraps
Is my fridge too MOIST
The lower temp makes it dry slower, could take another month
The reason the cooked meat tastes saltier is because despite cured meat having low moisture content cooking reduces moisture and fat thus concentrating the salt
Good show and thank you for being honest in evaluation....
Eric, I can’t reach you, I have used the wats app, I have emailed you. If you have changed your method of contacting please advise me. Thank Butch Deterding (Patron)
I just saw your message. I'l respond to it now. Must have missed it
I have been doing your copa and basturma recipe with pork loin.
Cure for 15 days, hang to 35% weight reduction and then vacuum bag for another 15 days to equalize the moisture.
Also did the bresaola.
Comes out perfect EVERY time!!!
I will be doing a "real" copa with the real cut, and I need to do another basturma with a tenderloin, no substitute.
Tenderloin is just so damn expensive.
Finally! Someone that didn't lie in their vid about something that came out wrong. That's why I subscribe.
Thanks for the follow up video
Rust never sleeps