Відео

You should be fine , the cure time and low and slow cooking of the meat and then thin slice for bacon will make it nice and tender 🙌

@@MatttheButcher Thanks very much. Hard to get much feedback on what’s considered by all too many as inedible.

But I can assure it taste better 😉

Solo español por favor

Mucho Loss wow 🙌

😅😅😅

@@MatttheButcher Glad you got it. 😏😂

Hi! Beef liver cooks up very different than pork liver in this kind of application and not in a good way. It kind of curdles and doesn’t spread as well.

@@MatttheButcher How would you cook Beef liverwurst? I've done some research and came up with a recipe but just not sure how to cook it. I'm guessing that I would boil it. I'm not looking for a spreadable one, just one that can be sliced. We love Wellness meats all beef liverwurst and I'm trying duplicate one close to theirs.

@@reginacorbett-mortgageloan8956 hi, that’s awesome you found a recipe! Yes I’d poach it in a water bath no more than 170 deg F . Put it in a casing or terrine mold and cook it like that until internal temp is 145 . Hope it works out thanks!

@@MatttheButcher Great! thank you so much! I ordered some casing from your link. This is the recipe I put together after researching recipes found online. 16oz 80% Beef 6.4 oz Beef Liver 4.8 oz Beef Heart 4.8 oz Beef Kidney 2 tsp sea salt 2 tsp onion powder 2 tsp pepper 1 tsp coriander 1 tsp marjoram 1/2 tsp allspice

@@reginacorbett-mortgageloan8956 oh wow thanks so much 🙏 dang sounds good! Let me know what you think of texture 🥩❤️

🙌🙌🙌

Mold is a crazy topic in the cured meat world. I have eatin every kind and color and never got sick. A clean healthy room will produce white and maybe green molds which everyone seems to think is fine to eat. Orange and purple and black is were eyebrows start to raise . If seen , wipe it off and finish drying it. You should be fine. I’ve never heard anyone get sick from salami mold unless they’re allergic. But it’s hard to find black and white information on it.

​@@MatttheButcher thank you so much! In fact in our country we dont have that much of dry aged knowledge,so I can only trying to figure out on youtube, appreciate! subscribed!

@@Damienwu awesome! I’m glad you’re getting into it 🙏

Amazing!!! Love this helped you out, let me know how it comes out ! Cheers sir

Great idea!

Too funny

It’s all about how you use it 😉

Thank you so much! I actually have a video dedicated to the dark night salami in my long format videos. Recipe is in the description 🙏

I often wonder how high it would go with helium !

@@MatttheButcher you never know! Why not do it??

No judgement here my friend!! If you come to Pullman market one day I’ll buy you a steak on the house 🙏

@@MatttheButcher That is very kind of you been a while since I had a steak.. I'm an old man who fought for my country I'm no one special just a small fish in a big pond...you be blessed..I liked and subscribed

Thank you sir 🙏

That’s very smart of you guys!!! Awesome to hear that.

My family also bought a whole cow and split it up ourselves. Saved us a lot of money and we still got steaks to grill out this 4th.

I love a good a hot dog!!! Grew up on them 🙌 cheers

Hotdogs have always been the number 1 most common at all cookouts but yeah

Awesome! What kind??

Hi! Yes you can cure smaller whole muscles like coppa, bresaola and lomo in the wine fridge , larger pieces like prosciutto I wouldn’t recommend unless you have a large refrigerator , hope that helps !

Of course thank you for the comment :)

That is pretty quick, what did you wrap the loin meat in?

Collagen sheets.

@@pdc9313 maybe try beef bung next time and lower fan activity

Yeah that’s normal for these units , I wouldn’t worry , just don’t over crowd your salumi and make sure you rotate them from back to front and inside to outside , hope that helps 🙌

I live this slicer !

Nice, great addition ! Thank you

@MatttheButcher you're welcome. Basically it comes down to: there are reasons that professional slicers are designed the way they are. Following that design comes with a relatively high minimum cost. And any divergence from that design is suspect.

@@aaronbredon2948 So this slicer has your approval? I am in the market for one to make shaved turkey, roast beef, etc.. but would not know where to start in my search.

@@travelinggirl6681 Beswood has better fit & finish, while KWS has more parts available (including blade removal tools and matching blades). Both have US headquarters and warehouses. I would recommend both brands equally. I would avoid Vevor, as there have been reports that they can't even supply replacement blades. Without spare parts, any problem requires a full replacement.

Hi yes you can , hope that helps

Thank you!

@@MatttheButcher I don't have kosher salt, can I replace it with Himalayan pink salt?

Thank you 🙌

Awesome! I’m glad you’re ready to rock. Great books to start is “charcuterie” and “salumi” by Bryan Polcyn also Marianski books on curing , hope that helps thanks

@@MatttheButcher just ordered both recommendations. I’m type 2. Gotta cut carbs out, going to meat. Thanks brother!

@@gregshirk7220 awesome!!! More meat , less sugar , better health !! Good luck friend ❤️💪

Just thinner setting on this one , hope that helps

You can cut actual slices paper thin or get shredded meat simply by setting the thickness dial properly and slightly adjusting how you cut. This slicer and the equivalent KWS are basically just sized down versions of the slicers that deli counters use. There are other brands with similar slicers, but parts may not be available - both KWS and Beswood sell parts and have a US headquarters/warehouse.

@@aaronbredon2948 Very informative, thank you!

😂 thank you

Hi there , it is not included in the 2.55% salt. If you look a few lines down it says pink salt #2 which is at 0.25% .. hope that helps thanks 🙌

You probably could but if you use a slow cooker on low it should stay around 180-190

Awesome glad I could help 🙌

Yes!! I bet it’ll be amazing

Or that too!! 😂💪

Thank you 🙌🙌

😂😂 I’ve used this in a professional and home environment for over 6 years. You mean look how good it has held up ! 😂

It’s a short 😂

Hi John, I’d say try to lower the humidity to 70-75. If you don’t have a hydrometer I’d recommend getting one too. That will help understand the ups and downs of the humidity throughout the day. Make sure you have decent air flow whether it’s consistent during the day or a bit stronger for a few hours at a time. This will help with stagnant air and removing purge coming to the surface of the meat. Let me know if that helps, thanks!

@@MatttheButcher Thanks Matt for taking the time, I will try that Truly John G

Hi there, I got this off Craigslist. I’d recommend a second hand fridge if you’re just starting out. Around $150-200 should be fine

Thank you, may I have an other

Thanks so much! Yes you can definitely add more fat to poultry or beef to substitute , hope that helps !

​@@MatttheButcherThanks!

Thanks so much 🙌

😂😂 you can do a lot with it

You’re to nice! ❤️🙌

🙌🙌🙌