Beginner's Guide To Curing Meat At Home feat. Brothers Green Eats
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- Опубліковано 6 лют 2025
- How To Make Charcuterie! It's easier than you think, and Mike Green from The Brothers Green Eats is today's guest to show you how to do it!
Check out his channel: / brothersgreeneats
And here's the collab video I did for his channel, in which I show 4 recipes from my "Avocados" cookbook! Check it out: • 5 Creative Ways to Use...
A good beginner's meat is duck meat, which he uses here.
First, trim it. Then cover it in salt and let sit for 1 day -- that'll pull out a lot of moisture. The next day, get as much salt off of it as you can. Then spice it to your liking (see video for Mike's spice mixture) -- sprinkle the spices on the duck and cover nicely. Wrap it with a cheesecloth and tie a string around it, shaping it.
Now, weigh it. Calculate what 35% of it would be, and subtract that number from the original weight -- that's your goal weight! So you'll hang it in your fridge until it reaches that weight. Then it's ready to eat!
It's that simple! There is another method, and it's call the EQ method: after you trim the meat, weight it and calculate what 3% of it's weight would be and add that amount in salt. Vacuum seal it and put it in your refrigerator for 5-10 days.
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Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)
Hello from Montana!
Great stuff, we have been curing ham, bacon, corned beef and sausages for years and it beats anything in the store.
Great fun too.
lancer6eight no fear of any bacteria doing it this way ?
I was waiting for this! You could simplify the math by just multiplying the initial weight by .65 to get the expected weight
Yay, math!! :)
oh boy, good call! life saver right there
he does it in his other video of the same thing
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Either way it was done wrong. If you're looking for 35% moisture loss, you weigh just the duck breast and calculate. If you're weighing the cheesecloth and string with it then the number you calculate is going to be more than 35% moisture loss because you're including extra weight that does not vary into the calculation. Who cares if the math is simplified if the numbers are wrong.
what happened to the vacuume sealed one?
Does it need to be stored in the fridge during curing process? Do you recommend in a warm/warmish environment? Like in the kitchen outside the fridge.
Once it is cured, will it last out on the counter or do you keep it in the refrigerator and for how long
Do you need to put it in the fridge??
Do we keep the meat in the fridge as it's curing initially in salt?
That's a great question. Mike says to leave it out of the fridge while it's initially curing in the salt those first 24 hours!
I am SO making this! :)
Do you need to use spices, can you just use salt??
Yummy. Wow I want to try
Do you smother it in kosher salt and leave it sitting on the counter? Or refrigerator it?
@qkatie if you do the vaccum seal do you need to keep it in the fridge for a week or outside the fridge?
When it is buried in the salt, do you put it in the fridge or leave it out
Can you actually dry it out of the fridge?
Great video guys 👍
Rather can calculate what 35% is and subtract it from the total, you could skip the step and find what is 65% by multiplying by 0.65 instead.
Late to the game but this video is awesome. Love both of your channels! Really inspiring for us home chefs.
Does it really have to go in the fridge? I'm just thinking in terms of an off grid scenario.
Not really, normally cured dried are hanged in cellars with humidity of around 75-85 and temperature around 15-25c, people use fridge because temperature and humidity different from country to country or regions, in fridge to dry out for meet takes more time than cellar.
This methods renders super salty products, is the EQ any better?
I am so ready to try this stuff this year
Can you reuse the salt??
Do you need to put it in the fridge
No and it will cure a lot faster at room temp, humidity should probably be controlled though
Does the quality of the meat matter? Should I be using fresh duck breast? Vs previously frozen?
So with a family of 6, how do you find the fridge space?
Shall I use curing salt for curing meat or is normal salt ok?
You use salt, I wouldn't think you need cure salt with this method if you brine and dry in the fridge which should be below 40 degrees. I only use pink cure smoking or drying between 40-140 degrees or to give a pink color or ham flavor. I plan on using a pinch of pink salt with kosher salt when I try this just to be on the safe side, just be sure not to use to much it can be a bad thing
What happened to the vac packed meat? Are you going to show us how to complete that process?
Hi, if I have salt flakes, would they work anyway?
excellent vid.
So I can eat curred trimmed beef without cooking it? It's in the a bucket with blood
Thanks for this method. I will try it on my vegan cheeses.
Hi what temperature is your fridge set at
Great video, i feel like you should have touched base with the types of bacteria. There is a certain strain of Botulism for example that does not need Air to grow and can grow in the fridge. If you eat this it has the potential to kill you pretty fast. Listeria can contaminate hanging meats in the fridge as well if you leave it in there with organic dairy/fruits and veg and almost anything you put in your fridge. Would have been nice to mention that you have to do research about these things considering some of these things are harmful - deadly when it comes to children consuming these foods.
But the coating of spice inhibits bacterial growth.
Yeah I'd probably just throw it in a boiling pot and cook it before eating it to be on the safe side.
should the weight loss be calculated from the start before the salting?
I wondered the same thing, most readings I found did the weight after the brine once in the cheese cloth, but I wasn't able to find anything official so I'm still wondering, the longer the breast sits in the brine the more it actually cooks the meat so most chefs go by fill.
Fresh dry weight prior to initial salting is correct method.
Thanks for the reply, I never did find out after hours of looking I found both methods of before the cure and after the cure for taking the weight so I went for after the cure to get the weight loss just to be on the safe time for my 1st time attempt. It was a little dry but overall pretty good after letting the breast come to room temp, but I had a little breast with little fat, next time I'll order larger breast with better a better fat layer.
You probably had Peking duck, wonderful seared, but not as well suited for this purpose due to the smaller size. Moulard duck is what you're after, or a little less expensive and still good, a Muscovy. Cheers!
is it safe to eat any raw salted meats? even pork and poultry?
Mostly yes, if its not cross contaminated, there is dissease like bolturism whitch comes from animals infected with parasite, who eats other animals or dirt, but most meat is commercialy now produced so the chances are low, ofc when drying you need certain humidity and temp for drying if temp is very high it might get spoiled
Nice show
Oh damn...got me to sub cus of the brothers green video....expected a pretty face and a channel filled with healthy snacks i'd never eat....but these videos are looking good!...I might make some if these stuff.
Hi! That's for subscribing!! Glad Brothers Green Eats got you over here :)
Hi. After 5-10 days on the eq method we keep on with the regular spice and hang?
What temperature should the fridge be set to?
LOL stfu.
doesn't really matter as long as it's cool. traditionally you just leave it in a cellar or basement.
Brothers Green brought me here! Subbed!
Yay! Thanks, BGE :) Thanks for subscribing!!
Subbed from BGE! Looks like you have a very nice channel!
Yay -- thank you!!
Quick math tip, instead of multiplying by 0.35 and then subtracting, just multiply by 0.65. 😊
what is the vacuum sealer you are using?
Rodrigo Martorell your mom
I only have 1 week to hang my breast to dry do you think I could cut the breast in half or 3 slices before the brine to speed up the dry time? Also I would like to cold smoke it at 90 degress for 1 hour to add a apple smoke flavor when do you think I should smoke it? before cheese cloth or smoke it with the cheese cloth? Thanks.
How about instead of calculating the amount of weight you need to lose then subtracting that from the current weight, just multiply the current weight by .65 of .60? What's with the extra step?
First awesome video tyvm !!!
Thumbs up !!
Now .. .....question for you
What if you make a mistake without noticing ....couldn't you get really sick or die ?
is chicken is compatible with the salt method?
I wouldn't try this with chicken or turkey since they are a white meat, but I'm no expert. Duck is a dark meat and easier for beginners to try since it can be eaten medium rare.
I try the excess salt methode but i add sugar, the result cured meat looks good but the taste very salty
Hey Q, came over the brother green. Awesome recipe! Thank you.
stfu 'polash'.
Love the video subscribed quick question do you not have to cook the meat after it's cured
Hey! Thanks for subscribing. That's right, you do not have to cook the meat after it's cured. Woohoo!
How long does the meat stay for when it hits the correct weight? And once it does, do we keep it in the fridge or keep in at room temperature? Thanks! Subbed from BGE
Mike, I can't wait for the charcuterie videos!
Thanks for subscribing! Yay :) I THINK that once it hits the correct weight you should still keep it in the fridge (I'm saying this based off of conversations with Mike). That cured duck breast we were eating was from a duck breast he took out of the fridge that he's already cured. I'm not sure how long the meat stays good for once it hits that...but I'd guess at the very least a week.
Do u rinse off the duck after the salt? Or it should not be wet and just scrape off the salt?
Did he leave the skin on?
In this video you are weighing after the salt cure, a lot of the recipes online simply state that it should lose that 30-40% of “initial weight”. Does this mean the original weight prior to salt cure or the weight after the salt cure?
30% after it’s been cured.
Cryovac bag is more expensive then the salt
seriously...
I got one let you try what you do is you get pecan and you build a fire and you bury the banana and then you just you get a dove and then you let it fly and when it's going to poop so when it poops you got to remember to look at the poop when the banana Falls as the poop Falls and the bird flies and the and the pecan Burns When the Smoke Rises
Love this and definitely planning on trying!! Pumped I found this channel!! Does it matter what kind of salt you use in that initial 24 hour step?
After doing a bit of research I am finding info about the importance of using pink curing salt to prevent botulism. Is this really necessary??
Hi Alex! Thanks for watching! I'm so glad you liked the video and intend on trying to cure your own meat. I'm not sure if it matters what kind of salt, but I'm pretty sure Mike used coarse kosher salt. I doubt that used pink curing salt is NECESSARY, although it might be worth trying to see if you can tell/taste a difference...
I don't have to much time to research it, so you might wanna poke around a little bit more, but I think that any salt will pretty much kill the bacteria that causes botulism. Pink curing salt has Sodium Nitrite added because it also slows the growth of harmful bacteria, though this wasn't adopted until the 1990s and it's really just an added measure of safety. The main value of Sodium Nitrite is that it colors and flavors the meat.
Awesome!! Thanks so much guys! Ive got duck breast going right now in the salt. I'll let you guys know in a month how it turns out! :-)
bessiedog236 The risk of botulism is low when you just use salt. HOWEVER, it is high enough and the danger of botulism is enough that you really should use it. plus, without it, when you cook the meat, it ends up looking gray and not like cured meat. Yes, people have been curing meats for years without pink salt, but thats with immaculate technique and perfect environment. also, botulism wasnt well known for most of human history. if you are just starting out, i highly advise using curing salt
+1 to these comments. Also, #1 and even more so #2 curing salt is for dry curing large cuts of meat in cellar or curing chamber. These temps and humidity are much higher, say 50-60F and 70-80% RH. For a thin/small piece of meat like duck breast and refrigerator curing, nitrite/nitrate mix is not necessary.
What about parasites?
✋. You did not rinse all that salt? Must be very salty at the end.
How do you figure out 3% of the weight for the salt ?
Weigh the meat. What ever 3% of that weight is your salt weight.
What kind of salt? Or does it matter?
No iodine.
As long as no iodine, it doesn't matter. Some chefs use various types of sea salt, but cost can get higher for very little to no difference. Regular kosher salt is fine.
Can we use the Ziplock bags and water method instead of the vacuum sealing it?
I'm not sure that would be as effective as vacuum sealing it...but like with most things in the kitchen, I'd say you should experiment with that!
great video!! thank you!!
Coming from BGE you have great content!!! subbed!!
Hi! Thanks for subscribing! Glad you like what you see :)
Mason Chappell what is BGE????
Mason Chappell nvm Brother Green Eats
Dang qkatie! 174 likes and *0* DISLIKES nice video!! I can never reach that many likes and that little dislikes :,(
Oh wow! Thanks for bringing it my attention -- I didn't even realize that quite yet. COOOL!!!
You got a new sub from BGE. You have an awesome channel!
Woohoo -- thank you!! :)
Yayy meat meat meat. Drying out some topside strips for jerky but this looks like a fun thing to try ^,...,^
From BGE subbed.
Should you weigh the breasts before you cure when they are fresh?
PhilthyMr yes boo
Yes absolutely. Weight should be taken from fresh dried meat PRIOR to initial salting. I was going to make this comment after watching video. Nice video BTW, just that one error.
Is there a chance of botulism from this?
no normally from canning bactria doesn't get oxygen
I think suffocating the duck is a tad late in the day for old Donald.
Haha his fridge reminds me of Jeffrey dommer
Dakota Bothman Dahmer
What's the hardest meat to cure?
You didn't really show the vacuum method
I like your channel guys, you did really good job with the curing. The only thing what I don't agree on your way how to cure is that as far as I see you didn't use any sodium nitrite( instacure#2 salt). Knowing that you hang those meats in your own refrigerator to cure, there is a big percentage to grow some really bad bacteria on your meats. Anyone out there before you start curing at home just get the instacure#2 salt, follow the instructions how much to mix with the kosher salt and all the other steps from the video are okey.
Would you need the instacure #2 for chorizo too? I've been looking into it and have seen a lot of different statements.
Another new subbie from BGE!
*high five* Thank you!!
OHHhhhh!, now I get it. CURED MEAT just means old semi-rotted meat! Fuck all this time I thought it was something mysterious!
Hello! I have a question on how to remove the salt. Do you remove the salt with cold water by rinsing the meat or do you just wipe off the salt with a cloth or even your hands or a brush?
KISS video...cool
my bedroom is pretty cool in temp year round and I always have a window open and next to this window are my curing cords I have meat, sausages and even greens and curds(cheese) hanging there no fridge needed just a cool place with ventilation and out of direct sunlight I never had any meat spoil on me.
if you got such a place in your house give it a try if you do you will never go back!
Dude, why don't you taste it after slicing ?
Bros Green 😎
Grandmaster b making prosciutto
Are you two sitting on a tree? Nice channel btw, subscribed.
Thanks for subscribing!! And no, we're not sitting in a tree (haha...although I do enjoy how you posed that question). We're each engaged to other people, actually!
All it needs is a bit of smoke, but this way is not bad either.
multiply by .75!
0:55
I love your videos!!!
Thanks!!! So glad you enjoy 'em :)
Screw everyone else. It’s my prosciutto
Why can't you reuse the salt? I don't see a problem if you let the salt dry out first. disclaimer: I have not cured anything in my life.
Sometimes i fear bad bacteria
Weight x 0.65 is easier
So you don't have to cook it just cut and eat
qkatie more like cutekatie.
❤
Change your mic so it doeant sound hallow :( just to help your videos sound more professional. I wanted to watch this but was disturbed from the audio quality. Use a directional mic
Mummification 101.
The extra ingredient ( beautiful girl ) made this video much better.
way to do not a thing
Hey Katie, have you ever had over 8inches raw?
10q
You can eat raw duck?
Kinda looks like biltong...
I see that! :)