Відео

So, we're looking at a flavorful, cured beef that can be sliced and used in a deli-style sandwich. Whether that's something commonly found in actual delis/stores or not doesn't really matter, to me, as this is all about making something tasty for sandwiches. The comment about wet curing doesn't apply to this specific recipe, as I'm dry curing. Wet curing involves soaking/immersing the meat in a good amount of water, as well as the cure/seasonings, which is why the amount of sodium nitrite is higher in those recipes. I prefer this dry equilibrium curing method, as it takes less cure and occupies less fridge space during the curing process.

@@ThisDadGoesTo11 You said equilibrium cured which is wet curing. That's why I said that. Dry curing requires even more cure. The USDA recommends 625ppm of nitrite for dry curing. That works out to 1.0 percent of Prague/Instacure #1. My remark about about your product not being available in the deli was meant not as an insult. What I meant was like how you take a bite of your grandmother's homemade spaghetti and remark, "you can't get _that_ in a restaurant!"

@@videowatchaccount7551 Hmm, weird. The times I've looked into and heard pros using the term 'equilibrium' curing, it was about adding only the exact salinity and cure concentration you wanted, as opposed to adding more cure and salt, then 'freshening' in water after, in order to extract some of the salt, etc. to get that to the desired level. Now, I'm not sure about the USDA concentration...I'm going based off the manufacturer's instructions for the cure I purchased. Perhaps it's a higher concentration of nitrite than others. Mine states it's good to add up to .3% of the meat weight; I go a little less, just to be on the safe side. It's worked for me for about a decade now, so I just keep going with it. For any of my charcuterie recipes, I'd definitely say adjust the cure for the manufacturer's recommended dosage. 👍 Hahaha...love how you phrased the clarification using the grandma's spaghetti analogy. Had me laughing. 🤣 Yeah, I didn't take that as an affront, but wasn't quite sure what you meant. Thanks for replying to that. I appreciate the interaction. 😁

Hey, there! I'd go low and slow in the oven. Probably 250F. Using a meat thermometer, keep an eye on the meat, and pull it out once it reaches 140F. Since this has been cured, the cooking phase is not about food safety, only about adjusting the texture to something more pleasing (if you don't cook it, the texture would be closer to what raw meat would feel like). I find 140F is a pretty good internal temp for getting the texture right. I'd also add a water pan to the bottom of the oven, or possibly spritz down the meat a few times with some water (or wine or some other tasty liquid) to help prevent it from drying out during the cook. Hope that helps! 😁

@@FelicitaFlores-Santana Thanks! Yes, she loves it, and the kids do, too! 😁🥳

Thanks for the kind words! 😁

Sounds like there may be water still trapped in it.

Hmm. I do recall reading (some time ago) about the different types of fat you might find from different parts of the animal - some of them are less likely to solidify at room temp. It's possible that you have a fat that is along those lines. Personally, I store my tallow and lard in my basement fridge, so it is always solid, anyway. I would imagine your product is still fine and safe to use, other than maybe not the exact texture you want. Not sure if that helps or not! Thanks for the question.

Yes, that might be a possibility, too. A person could maybe try taking some and cooking it for longer, to see if that helps. If so, then you could do the whole batch.

Thanks! They are definitely tasty brews. 😁🍻

@@robkoenen2938 Awesome! I've since made a spicier version of this, with a video I'll be putting up soon. The original was really good, but I love the new one even more! Stay tuned, and thanks for the kind words. 🍻

Hey, there! This came in at 4.4% ABV, which is perfect for my purposes. Don't get me wrong, the last cider I made, at 6.8%, was super delicious...but dangerous! Diluting this with water helped with that, and I'm glad that I incorporated the very flavorful crabapples. That helped retain a lot of flavor and character, even with the water addition. I have yet to try a straight apple juice cider with a water dilution, so I don't know how muted the apple character would be. I think I'd be tempted to add some strong fruit (maybe raspberries, blackberries, or something like that - either fruit or juice) to a straight apple version, if I was going to add water. Looks like it's time for another experiment! Thanks for the question. I'll update the video description with that alcohol percentage. 🍻

I meant 1/4 inch x3 inch strips

At first I thought you were going to use those 2x4 pieces to give that platform support from ground up. Yeah I am just over thinking 3- 60 lb children means an adult could go up there too. Help me if I am a over thinking grandmother who wants to go up there with the grands to watch sunrise on a wider platform of course THANK YOU

Hey, there! So, it sounds like the type of pallets you have access to are different than mine. The ones I typically see have sturdier top boards. They are either 3/4" or 1" thick, and anywhere from 3" to 6" wide. That's why I was able to orient them the way I did. If your pallets have top skid boards that thin, I'd definitely recommend going vertically with the 2x4 support boards, in order to give the second floor the strength it needs. So, you're definitely not overthinking the framing. It's super important. 😁 Thanks for the question! Good luck with your project. If you have a chance, let me know how it goes!

@@FangnclawXD 🤣🤣 I know! Yeah, that would be a great idea. Probably a little landscape cloth under it would help, too. 😁

@@FangnclawXD Definitely! It blew my mind years ago when I saw my father-in-law do that for the first time. 👍👍

@@dougfriedrichs4560 Awesome! Enjoy every bite. Thanks for letting me know! 😁

Hey, there. Yes, you're correct about the ingredients being a percentage of the meat weight - that way, you can adjust for any size/weight of meat. I explain it in more detail in the video description, and I've taken to explaining it more in my more recent curing videos. 😁 Hmm. I can see your issue with the single platter scenario. Honestly, I usually use multiple platters, as I usually serve more than one type of charcuterie - so, that's on it's own board. I then have another with cheese, usually some fermented spicy sauerkraut or my pickled peppers, crackers/baguette slices, etc. People then build their own. If I was going with single platter, I'd be tempted to place everything on a cracker/baguette. If you're staying away from carbs with it, then maybe on a firm leaf of some kind...or maybe taking all the ingredients you mention, then rolling them in a slice of the charcuterie. Like a mafia carpet body clean-up. 🤣 Not sure if that helps or not. All I know is that I'm now starving! Thanks for the questions!

Hey, that's a great question. You could easily go with either option. Personally, I just chilled it in the bag with the juices. Then, when I was ready to sear it up (again, there are tons of options for how to do that), I took it out, rinsed, patted dry, and went for it. Thanks for the quesiton! 😁

@@AnaBelRoberts Hi, there. Do you mean dillweed? That's what I used in this case; it's what we could find fresh at the market. We also use dill seed, when we can get good samples of it. I'm growing some in my garden this summer, so we'll have some for this Fall's pickles.

@@Garybarzha Thanks!! 🤗

Totally! You raise a good point I believe I failed to mention in the video. I was definitely going for the lower alcohol finished product. You're 100% correct in the approach one would take to reduce dilution of the alcohol percentage, going with a stronger ratio of sugar to water. I've made high sugar contentration sugar syrups for adding to certain homebrew operations in the past, just as you outline. Thanks for bringing this up! 😁

Yes, that's true. It seemed impossible (where I live) to source similar items for high pressure. Thought I'd give it a whirl, anyway, to see how it would go. This setup worked great for a couple years. I did abandon it at the start of this summer, though, as my dual stage regulator crapped out, and I didn't want to purchase another one. I wound up removing it (ua-cam.com/video/DYjy2E_CfSE/v-deo.html) and using a high pressure line for the direct connection to one of my tanks. I would say that, if someone was able to source high pressure fittings and a line that would work, that would be the way to go, of course. Thanks for watching and for the comment! 😁👍👍

Man, that sounds awesome! I made a deli ham version of these hams, where I also hot smoked (I just did a single smoke on my Pit Boss 700...love the Pit Boss!) them. ua-cam.com/video/A_S-k9y6iaA/v-deo.html I can only imagine how awesome your meat is going to turn out. You'll have to drop me a line once you taste the finished product! I've thought about the pork shoulder for this, too. Great minds and all that! Given the size of shoulders, I think it would work best to get one that's boneless (either picnic or butt...I think butt might be the best), as you could also toss some of the cure blend inside the meat where the bones were removed. That way, you don't need to bother with injecting a wet brine or whatever into the meat, as it would take forever for the cure to penetrate from just the outside. Please let me know if you try that before I do! 👍👍

@@ThisDadGoesTo11 I was going to try a butt except the picnic has that bigger muscle very similar to ham. I would slice that and shred the other part. The Picnic/shoulder is on sale this week for 1.89lb, I think I will do that. I’m also going to order the brine bucket jr.

Okay, then the picnic is the way to go! I don't think there's a wrong choice. Oooh, that brine bucket looks super cool. Let me know how you like it after use! 😁

Took 1/3 of the loin to a friend that is a ham connoisseur and he said it is the best ham he ever had in his life. He ordered a whole loin.

Amazing! It's always great when people appreciate something you've made, like that. 😁👍👍

Oops...looks like I didn't put in my explanation for that in the video description. I'll fix that right away. Essentially, you get a weight of the meat, then multiply that by the percentage (such as 3% for salt in this recipe), and that's how much you need. It's a super easy way (best done in grams) to scale my charcuterie recipes for any size of meat. I have the explanation in several recipes in my charcuterie playlist: ua-cam.com/play/PLoFgNkGpaeYXOtLiCe4JB7ZPzUYRrBTiu.html I also have a couple full process videos on different capicola recipes. Hope that helps!

Thank you for your reply

@@boblab My pleasure!

My brain isn't working. AH machine? Please clarify. It's too hot outside to think. 🤣

Amazing! The best part is that the pallets you likely want are the ragged-looking ones they won't care about. 😁 I actually don't stake these, at all. Just the weight of them, as they are connected with a few 90 degree turns, is enough to support everything, preventing it from tipping and from lifting off into orbit. If I was going to stake them, I'd drill some large-ish holes, one every pallet or so, and then pound a 1' rebar piece into the ground through it. Thanks for the question!

@@Garybarzha 😅🤗

🤣 Nope! I might have, but they beat me to it. I'd been debating buying an oven or trying to build one, as I had a bunch of leftover vermiculite from rebuilding my brick smoker roof. I had researched what I thought was the best oven (this one), but was stalled out trying to decide what to do. After nearly a year of regular use, I'm glad they made the decision for me!

​@@ThisDadGoesTo11 I've been debating on a pizza oven for the past few months and I think I'm set on this one as well. I follow this great UA-cam channel who recommended it over the several he has as well

So, it depends. I'm in a similar situation where this meat hasn't lasted in the fridge long, only due to us flying through it. Just wrapped in plastic, it's lasted at least a week (again, could have gone longer, but the kids always get to it!). If you have it vacuum sealed (I do that between servings, only slicing up what I'd expect to use through the week, then vacuum sealing again), it will last several months. If you eliminate oxygen from the equation, it won't start to mold. I do the same with my pork loin deli ham, which might be similar to your meat that you mentioned: ua-cam.com/video/6i92YKonyb8/v-deo.html ua-cam.com/video/A_S-k9y6iaA/v-deo.html That pork loin keeps a long time in the fridge, provided you have it under vacuum. 😁 Not sure if my answer actually helps or not. Thanks for the question!

@@HarupertBeagleton-dz5gw Some slices so thin I couldn't even see them... the camera couldn't pick it up! 😅 Check some of my dry aged charcuterie vids. He'd love those slices. 👍👍

🤣🤣 Yup, I would recommend that, as it's easier on the back and can be done with one person! That's a great deal! You're going to love it. I would recommend getting a grill cover for it (I like the one I linked in the video description), in order to protect that nice finish on the lid. I did a propane conversion on mine, so I could use larger tanks and quick connects. Alternatively, a person could get a high pressure 20lb to 1lb conversion line, like amzn.to/3XO0lu6. One other item I just purchased, and I'll do a vid on, is a 1lb propane tank filler adapter. That way, you can avoid having to keep purchasing those relatively expensive 1lb tanks. Either using a big one or refilling the small ones, is far more cost-effective. Enjoy your new grill! 😁👍👍

@ThisDadGoesTo11 thank you for this video. I actually opened it from the bottom, turned it the side, removed grates and then spilled it onto a towel. Single, senior and I'm sure you'll find this comical but that spacer I thought was supposed to go through the holes so I'm trying everything, and then finally I realized those actually go on the outside. I got orange and it's a beaut! Thanks again.

🤣 Yeah, these things can be tricky. I'm glad you got it all sorted out and that you love it! Have fun grilling! Thanks for the kind words.

Haha...but...then what would I do with all my spare time?! Yeah, I wish I was more patient that one day. Your suggested method involves far less time, for sure! Thanks for the comment. 👍

Dang, I don't. I haven't seen one of those in person (although they look sweet! How do you like yours?). If you can't source an extra connect for the new hose, is it possible to unthread the connector from the oven itself? Ideally, leaving you with a 3/8" male flare fitting? If so, you could replace that in a similar fashion to what I did with mine. Thanks for the question!

I haven't turned it up yet 😢 The oven end is same as the new one that you have attached, from what I can tell is that the nozzle it's longer and I can't seem to un screw with bare hands as there is grip for wrench only the little tip is out. However, the quick connect that came with gozney doesn't have the lever as you and I can't find the type or model but it's definitely the same nozzle on the oven end as yours. Is it safe to use if I replace the 27 m regulator with a 8mm nozzle and make a extension hose and make one screw-on hose and one clip on regulator with 8mm inline quick fit so that I can switch the regulator hose when I travel with a smaller patio bottle that has clip on ?

My pleasure! Hope you found it useful. 😁

Thanks! I was a little worried about the high-ish finishing gravity, but it worked well in this beer. 🍻

Sounds good! Sorachi ace is such a weird hop!

Thanks! 😁

🤣🤣🤣 Yep, gotta be comfy when shooting vids, hey? I find that these usually take a few hours to hit around the temp I'm after. It depends how many I have in the smoker, and how careful I am to keep feeding it charcoal to keep the temp where I want it. I love this smoker, but she's the Hummer of smokers. So much fuel!

Awesome! I think you'll really like it. Such a great way to add some flavorful texture to your sourdough. Let me know how it goes! 😁

Hey, that's great! Yeah, I believe I like this version a bit better. The sous vide one is good, but I like the exterior of this more. It's also surprisingly moist, like you note. Let me know how it goes! 😁

@@ThisDadGoesTo11 It is in the fridge as of today.

Awesome! I hear you...any excuse to break out the slicer is a joy!

Indeed! 😁

Oh, wicked! I love the idea of using gochujang on a sweet piece of pork. It's on my to-do list. Let me know how it turns out! 👍👍 Thanks for the kind words.

Hey, there! Yeah, I would love to check that out. It's always cool to see what other folks are doing. What platform do you prefer? Instagram? The Artist Formerly Known as Twitter? 😁

@ThisDadGoesTo11 How about Messenger? Or my name at Gmail.

That's true...but then how would I have that moment of hoarder's victory at having used up the rest of that spray foam? 🤣

Thanks for the kind words! I hope you found it useful. 😁

@@tyronebunyon7254 My pleasure! Hope you enjoy it. 😁

Yeah, it's not easy to make a product like this without them, for both product longevity and similar texture/taste. My father-in-law does make Portuguese presunto by 'curing' the pork leg by packing it in a large box filled with salt, then seasoning after, but I'm not sure if all that salt is much better for you. I just make sure that I'm not eating charcuterie everyday, going for the moderation move with this.

Hey, there! It's a matchstick holder. If the auto igniter ever craps out on you, it's a way to hold a lit wood match using the large hole end of the metal piece (pull it open like when you go to add a key to a key ring, then insert the match, then light it). This holder is attached to the grill via the chain (which will still let the lighter reach the burner) so you can't lose it. Just keep it stored on your grill by leaving it stuck into that hole on the grill leg. That's all it is. I mean, it's probably easier to use a long bbq lighter, rather than a match, but it's just an extra 'feature' of the grill. 😁

Woot! You're right about it being easier...and less messy. 😁

Hey, there. It would be hard to make this exact product without curing it, as it wouldn't last in the fridge nearly as long. I am playing around with a recipe for more of a roasted version, without curing, which I will have to slice and freeze, as it wouldn't have the same preservation qualities as this one. Stay tuned!

Hey, there! That's probably a good idea. I did refrigerate mine, even though it only lasted a couple of days in my house. 🤣

Hey, there! I imagine that the honey shouldn't be a problem. I'd probably not rush the curing process, as it might (?) slow down the cure in its mission to penetrate the loin. I actually plan to do something like this later this year. I think my move will to add some honey during the curing phase, then rinse, then hot smoke (like in my hot smoked deli ham video), but brush the loin with melty honey throughout the smoke process. 👅 Good call with the honey on your loin, I'd say! Thanks for the kind words. 😁 Glad you enjoyed the beef!

@@ThisDadGoesTo11 Thanks for the reply, and I love the idea of brushing honey on during the smoke! Cheers!

@@mgalen My pleasure! Any chance to talk meat. Let me know how the finished product comes out, if you have a chance! 😁

@@ThisDadGoesTo11 Ok after a month of curing I pulled my hams and did your hot smoke method while basting with apple juice mixed with a good amount of honey. They came out amazing! Not as much honey flavor as a honey ham from the deli but everyone is stoked. The ham I added honey in with the cure tastes slightly more of honey, but not a lot of difference. I'm thinking maybe injecting with some kind of honey solution might get it closer (open to suggestions). Thanks again for your videos and feedback!

@@mgalen That's awesome! Glad to hear you got some great results. I'll try to play around with homey, too. I'll keep you posted if I learn anything more about getting that flavor in there. Thanks for the update! 😁

Thanks! Glad you enjoyed it. 😁

😁👍👍