Because of you I went down the rabbit hole of curing meats 2 years ago with your dry cured pork rib and belly video and I’m enjoying every bite of it . Thank you so much 😊
I love netting it makes the meat nice and round. Going to play with collagen sheets this year if the weather ever cools off. I've heard good things but have never used them myself.
Great info - great vid (would recommend some 2x+ speed edits to get through some of the less interesting bits) - now I need to watch the rest of your vids
Hey! Great video…just some questions; I’ll be repurposing a grill that I’ve set up to be able to receive a cold smoke. That being said, with the weather not being that cool I can’t leave it smoking for weeks as you did. Is it enough to smoke it for a few hours daily and bring it back and forth to the curing room? Also, with our cold room it’s not cool enough, any suggestions on alternatives?
Yes, you can smoke for a bit then move it back to cooler temps. As far as your cold room, use a plastic bin with a lid and keep it in the fridge, if it's drying to quickly wrap it in plastic wrap then put it in the bin and in the fridge.
I thought about that, it would save me a lot of time and space. My concern is that the water loss from the meat would wash off the salt, or the force of gravity would cure the meat unevenly. I think laying the meat flat gives the salt the best opportunity to evenly penetrate, that's why I turn the meat every 24 hours in the bin. Typically the most water loss occurs within 24 hours of the initial salting but there is still some additional loss that occurs during the cure that's why the meat becomes so much stiffer towards the end of the cure. I experiment with lots of different techniques, but I don't think I would risk it with hanging the meat after salting.
Yes sir! I did it last year and it's fantastic. I cut the brisket in 4 equal parts then salted to 3%, added a bit of spicy cayenne. Cold smoked with apple, came out amazing. Doing it again this year for sure.
@@johnm24 3 to 4 degrees Celsius until the meat has had time to absorbed all the salt. About 1 day per pound of meat. Then you can go up to 10C and smoke the meat.
If you use only regular salt, you may get rid of some water in the meat but you sure are NOT preventing the meat from growing bacteria you don't want. Why not use #1 or #2 curing. By the way, you keep using the term curing when you are not curing anything without curing salt.
@@rickeaston3228 My ancestors have been using this meathod for hundreds of years, before cure #1 and #2 we're a thing. I don't want to add chemicals to my food so I cure the meat with a focus on keeping the meat within safe temperatures. As the meat loses water it becomes more and more microbially stable and can be stored at higher temps until it loses 35% of it's original weight and is considered shelf stable. This is a more natural and healthy technique, cure 1 and 2 are not healthy and I'd rather not use it. Just my 2 cents.
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Because of you I went down the rabbit hole of curing meats 2 years ago with your dry cured pork rib and belly video and I’m enjoying every bite of it . Thank you so much 😊
Bravo brate, svaka čast 💪🇷🇸💪
the silver skin is called fascia... its the membrane that can be tuff or rubbery
What is your opinion on using meat netting? Or some form of casing? Is it worth having the added layer while drying? Thanks!
I love netting it makes the meat nice and round. Going to play with collagen sheets this year if the weather ever cools off. I've heard good things but have never used them myself.
Looks delicious.
use the moisture (pre-salting) that comes out of the package for your plants - diluted. Free fertilizer.
Great info - great vid (would recommend some 2x+ speed edits to get through some of the less interesting bits) - now I need to watch the rest of your vids
Hey! Great video…just some questions; I’ll be repurposing a grill that I’ve set up to be able to receive a cold smoke. That being said, with the weather not being that cool I can’t leave it smoking for weeks as you did. Is it enough to smoke it for a few hours daily and bring it back and forth to the curing room? Also, with our cold room it’s not cool enough, any suggestions on alternatives?
Yes, you can smoke for a bit then move it back to cooler temps. As far as your cold room, use a plastic bin with a lid and keep it in the fridge, if it's drying to quickly wrap it in plastic wrap then put it in the bin and in the fridge.
Just found your channel. I have a question at / after the initial salting could you hang it at that point?
I thought about that, it would save me a lot of time and space. My concern is that the water loss from the meat would wash off the salt, or the force of gravity would cure the meat unevenly. I think laying the meat flat gives the salt the best opportunity to evenly penetrate, that's why I turn the meat every 24 hours in the bin. Typically the most water loss occurs within 24 hours of the initial salting but there is still some additional loss that occurs during the cure that's why the meat becomes so much stiffer towards the end of the cure. I experiment with lots of different techniques, but I don't think I would risk it with hanging the meat after salting.
@@VelebitMountainMan Thank you for your response. And thank you for the education of curing meats
Odlično
solana Nin hahaha ovaj put radio i Grdović nisu u backgroundu :) ,thx for video
Could you use a beef brisket and do this method?
Yes sir! I did it last year and it's fantastic. I cut the brisket in 4 equal parts then salted to 3%, added a bit of spicy cayenne. Cold smoked with apple, came out amazing. Doing it again this year for sure.
why do you want humidity of you're drying? is it because of the speed of drying?
Slows the drying so that you don't have a hard inedible rind on the outside.
Thanks for the video,the silver skin is sinew
How long will that last vacuum sealed?
About one year, after that the flavor starts to diminish
what do you sanitize with?
Starsan, it's a acid based, food safe soap. Amazon link below:
a.co/d/3ZoTf1Y
How does it not grow any mold though??
Depends on the year, some years are more humid, this year I didn't get any, others they get a bit.
I thought you needed the pink curing salt with the sea salt on whole muscle.
I don't use cutting salt, I keep meat in the safe temperature zone until the meat has dropped enough water to be shelf stable.
@@VelebitMountainManIs the safe temperature zone between 10-15 degrees celsius? I know you mentioned you want to lose about 30-40% of weight.
@@johnm24 3 to 4 degrees Celsius until the meat has had time to absorbed all the salt. About 1 day per pound of meat. Then you can go up to 10C and smoke the meat.
@@VelebitMountainMan Thank you! And you want humidity ideally between 60-70% when drying?
Dry aged, filet mignon sells for around $60 a lb & up , I've seen one steak for $2k .
If your in it to make money , fine steaks is the way , imo
Sorry for being Impatient. Was looking for a dried beef recipe to make SOS. Am over two minutes into vid and have not heard what your goal is?
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If you use only regular salt, you may get rid of some water in the meat but you sure are NOT preventing the meat from growing bacteria you don't want. Why not use #1 or #2 curing. By the way, you keep using the term curing when you are not curing anything without curing salt.
@@rickeaston3228 My ancestors have been using this meathod for hundreds of years, before cure #1 and #2 we're a thing. I don't want to add chemicals to my food so I cure the meat with a focus on keeping the meat within safe temperatures. As the meat loses water it becomes more and more microbially stable and can be stored at higher temps until it loses 35% of it's original weight and is considered shelf stable. This is a more natural and healthy technique, cure 1 and 2 are not healthy and I'd rather not use it. Just my 2 cents.
and save the fat for rendering down for tallow.
4lb
Nema do domace soli. Sve ostalo je bezveze okusom.
Painful to watch
Don't pesty animals try to get to the meat?
I've never had any issues. To be safe I added metal lath at the top of the smoke house which is the only point of entry.
You talk too much!