How To Cure Meat in the Refrigerator
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- Опубліковано 9 тра 2017
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The projects never end in my kitchen, and curing was something I had on my radar for a while but never had the skills to get it going. After talking to a friend and expert food preserver, I was assured of how obtainable curing can be in your own fridge, so I gave it a shot and had great results the first time! Follow these easy steps, and you will be showing off your homemade charcuterie at your next gathering.
#homecuredmeat #curedmeat #beginner
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Dude all of these fermentation videos are killing it. I am obsessed. I've only done homemade bacon. I've always wanted to do my own prosciutto. 6-12 month commitment but I would imagine it would be totally worth it.
Love your videos too :)
Here after watching your duck breast prosciutto
You are magic sir
@@Collin1215 likewise lol
Collin1215 mine is in the fridge at the moment
now when my roommate open the frige I will looks like a psycho
Mika Zilla bahahaha!
Mika Zilla don't mind the dicks of my enemies in the fridge
Mika Zilla 😂
Not feeling well today, but you made me laugh. Thank you Mike zilla.
or the coolest roommate ever
I've been doing the ''over salting'' in the fridge for 4 years in my restaurant. 24hrs for 1kg of salmon filet, 48hrs for duck magrets, 72hrs for 5kg of boar belly. I smoke the fish for 1h at 190F, the duck at 200F for 40 min and the belly for 3hrs at 225F. After that, they hang in the fridge and they get drier. No pass the 21 days though. Very well made and instructive video. Cheers!
What kind of salt?
Sea?kosher? Pink? Etc?
Thanks in advance
You should weigh the meat and when its lost 35% of its original weight its finished drying.
May i ask you? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not.
I dont know if may be my fridge Is too humid
@@Lulovna Rather late but if it feels hard and has only lost 10% that means the edges have dried too much and the center cant lose any water through it. If thats not it i have no idea whats happening either.
I just binge watched Like 8 of your videos all the way through...... I just Learned so much from you. Some people are good teachers and explainers and others are not. Thanks for being one of the ones who are. Will continue the binge watching tomorrow.
Amazing! I'm a young italian Cook and I find so much inspiration in your videos! Two months ago I hung two coppas in my fridge (one pepper and fennel, one smoked paprika and garlic) following your recipe and they came out fantastic...
Thank you and keep it up
post the recipie! :)
Here is a very late comment but I have something to recomend for you and all other people who are intrested here in northern Europe we have a curing method called "Grava" that uses both sugar and salt most commonly we use it to make salmon but we also use it on game meat that doesn't contain a lot of fat and meat from cattle that doesn't contain a lot of fat. Traditionally the meat/fish was burried in the ground hence the name that comes from the word that means to burry but this is now made in either fridges or dark and cold places. This is not only cured by lightly fermented.
Easiest way I know how to do with salmon filets
2 kilos of salmon filets
2 deciliters of sugar
1 deciliter of salt
about a table spoon of crushed white peppercorns
a lot of fresh dill
Mix salt and sugar, rub it in to the filets. Get a dish cover some of it in the bottom with chopped dill, put in the fish skinside down cover with some dill and pepper, put the other filet on top with the meat side down assuming you got two fillets 1kilo each but if smaller pieces the same method applied one in the bottom skinside down one meatside down ontop. Cover and put in room temperature or a cold dark place or the fridge. Leave for two 2-3 days flip them at least once a day, its done when slightly firm. This can be frozen to be stored for later use. Slice extremely thinly when serving. Don't eat the skin. Traditionally we eat this with a form of mustard sauce that is made with rapeseedoil/mazie oil, sugar, dijon and local mustard varieties and dill. Also very good as is or chopped and mixed with sour cream, red onion and hardboiled eggs and dill.
Easiest recipie I know for doing this with Beef tenderloin is:
500grams of beef tenderloin
1deciliter salt
1deciliter sugar
a few table spoons of crushed blackpepper no exact number
some strong alcohol whiskey or cognac preferably
fresh herb of choice
First trim all excess fat. Put it on something coat it in alcohol let it sit in a cold place for a few hours. Put in a bag or whatever coat in salt, sugar, blackepper and roughly chopped herb/herbs. Cure for 2-5 days in the fridge turn it around in the mixture at least once a day to make sure it has some all over. When its done curing the meat should be fairly firm. Freeze for at least 3 days to make sure no bacteria is alive. This was mostly done in winter to preserve the meat through our very cold climate. When serving slice it either frozen or fresh thats up to you but slice very thinly easier to do when frozen in my opinion.
That sounds amazing, do you have any link with more info about that? I was trying to google it but I couldn't find any more information...
@@txentube Try to look for something called graved lax (or graved lox, I think both is right). Joshua Weissman did a video on this topic.
@@txentube www.foodandwine.com/blogs/differences-between-gravlax-lox-and-smoked-salmon-and-how-make-all-three I make lox too! Really simple! The less salty you want the final product the bigger the flakes of salt (but it takes more time) - I use kosher flake salt, whatever flavors I'm in the mood for, and let it sit for 2.5 days for my ideal texture (similar to store bought) - I usually go with a 5oz fillet
It was so cool to learn the short term version of curing. We are building on land in Texas and I’ve been planning on whole hog cure once I finish the shop but this let’s me get started with some practice. Perfect for charcuterie and whiskey/wine night.
Sir, your video is exquisite! I really appreciate the way you present the tips and information you're trying to convey, without wasting time or rambling. I feel like I learned a lot from your video, without any wasted time. Well done.
homemade beer is next...
The wait for this video will be brewtal ;]
hell yes! thanks!
Brothers Green Eats God I love you guys keep up the good work!
Siiiiiick!!!
The fermenting and curing is my favorite videos dude. Can't wait for the brewing bra.
WOW never been more excited or ready to try something new. I'm literally gonna wanna live in my fridge if this works
this guy has made my week, his videos are so informative and enjoyable to watch. Thank you for the videos!!
Hahaha That song upon entry of the Meat Market is exactly how i felt when I saw those cuts! Priceless... and great video!
each slice is a piece of art 👁👁
Your music is perfect! Keep up the good work. LOVE and PEACE to all!
This was so cool, It took me back to the days when my Grandma was doing all this stuff, oh wow, Thank you so much!!!
Oh my goodness. I have been waiting for a video like this to come up for so long! Awesome!!
You cured my day as well.
lol
Great job with these one guys! Really creative :D Big Shoutouts from Seoul!
Awesome videos man. Best thing is that your kitchen looks like everyone’s kitchen. Nothing too fancy; easy to relate to. Great content, v inspiring
The instrumental at the start of the video is beautiful!
Really inspired by this. Always been interested in curing but thought it would be too tricky, but you made it look so easy. Gonna have to make some of that duck prosciutto first!
Heyyyy! I knew it was you when I saw this comment! Glad to see another bro interested in makeing his own food!
I think I just found my hobby for when I turn 40
that too sounds good lol
That's not okay guys. No one wants a dick in their fridge. Also, this is UA-cam, kids don't need to know about dick trophies.
dude start now
38. I butchered and pig and here I am.
Starlyn Morel iiii
One of the best videos on youtube. I don't have to explain curing anymore, i can just show this.
Such an excellent video on how to cure meat by fermentation on the fridge. I love these instructional videos
I always wanted to learn how to make my own homemade bacon, my own prosciutto, and this video is so inspirational, totally worth it. Best clip part is at 3:45, talking about the cheek, my favourite cut for bacon. Love it!
i've made this on accident the first time by leaving a heavily salted steak in the fridge for two weeks while i was on vacay, melted like butter in my mouth
amazing stuff guys
Excited to see the homebrew video. Great stuff on the cured meat -- definitely going to try this. Would love to see a fermented meat vid!
Thank you so much for sharing this vid. Very useful info and formulas!
Thanks for the great simple breakdown! I've been wanting to do this with the pork we raise, but got a little overwhelmed with all the variants in instructions out there.
Question: any reason you don't use pink salt/salt peter? I ordered some and have it on the self as all the curing threads made it sound really necessary, but it looks like yours turned out just fine without it.
Hi, great tutorial! Question: When doing the excess salt method, how much should the mass decrease (as a result of liquids leaving the meat to the salt)?
Such quality videos dude. Thank you. I am going to do everything you have done. If you can top these videos with more content I would be extremely impressed. TAKE IT TO ANOTHER LEVEL!
Exactly what i've been looking for. Thanks for it.
Man, this is a simple and easy tutorial. I will probably try and do some. Any other methods, i.e cure outside the fridge air cured, smoke it beforehand, use wine? Can you do another video in the future maybe
Check Alex French Guy Cooking's channel, he's also dry-cured some meat, he shows the whole process he went through.
Did you find that the other stuff in your fridge affects the meat? Or does the meat make your fridge smell at all?
Also totally gonna try this. Love these projects!
Ur the man my man thx for taking the time to share . Result is beautifuckinful
Absolutely fantastic video. Will do this weekend!
I think that you should probably add the disclaimer that it's generally recommended only to do nitrated or nitrited cures unless you are really familiar. I did like the video though.
I do understand that salt cures can be safe, and I have done many, I just wouldn't want someone to think it's smart to make salt cured sausage (which is ground) for example, that is much riskier and not at all recommended.
Anyway, the biggest drawback to rfrigerator curing is that the fridge is typically low humidity (frost free freezers use low humidity to prevent frost). This tends to cause the outside of the meat to dry faster than desired and it can get hard. When the meat gets hard, it transports water more slowly, so the cure can really slow down, and the center can remain too wet and can rot. This is a major concern with larger cures like prosciutto, whole bresciola, capicola, lonza, etc. You can vacuum bag the meat AFTER curing is complete and keep in fridge for a few weeks in order to equalize moisture throughout the meat.
Lastly these small cures are basically two steps: salting, and drying.
Prosciutto and some other large cures are effectively three steps: salting, drying, and then aging. So prosciutto will undergo the vast majority of the water loss during the salt, and drying stages ... maybe 100days or so. Then the exposed meat is sealed with lard, and the meat loses very little water from this point on, but will hang for another 150-500days depending on your patience etc.
Again I really liked the video, just wanted to chime in and expand on your thoughts a bit.
Get your hands on some venison and cure that if you really wanna try something special.
After I watched the video and I was little concern about consuming dried raw meat even after curing. Thank you for the extra detail info and share your experience, I really appreciate it ^^
Love this video. I was wondering how long does this type of meat last?
This was a nice surprise. I had just been watching Alex French Guy's series on dry aging beef and thought I was about to see something like that from you. No. Quite different. This had all sorts of cool info that I wanted to know.
im gonna need to re watch this!! thanks for the video!!!
guanciale is in fact the tastiest bacon i and you guys have ever tasted . Its herby chewy and crispy savory fatty texture is heavenly. that is why romans use them to make bucatini allamatriciana and spaghetti allacarbonara .
Tried it for the first time the other day. I'm a cook of 13 years and I've worked in a butcher shop before, I'm a huge prosciutto fan, and cured meats in general, butninhad never heard of guanciale before, immediately hunted down an Italian butcher on the other side of town, and made a carbonara for dinner.
Man... It was so good.
Bacon - Trailer Park pork
Double Smoked - low income pork
Belly - middle class pork
Pancetta/prosciutto - high income pork
Guanciale - unfathomably wealthy pork
11:35 imagine explaining this situation to your date.
" Do you wanna try these meat?
They are truly...... exquisite.
Every single piece is special to me."
It must seem like a Hannibal situation.
周怡文 lmao
oh, this is sooo good. what is this? 🙂😏 pork.
it's veal. this one is a little bit chatty.
Yi-Wen Chou I have a big piece of meat for you ;)
Tom Bodiley are you kidding me? Another perverted kid on UA-cam.
Thanks for the video! You guys are creative and I love it. I just spent my monthly comment allocation right here.
Thank you very much. I'm gonna do this next weekend.
i think that guanciale is cured nicely actually, you probably thought it's not ready because of the final weight of it, but think again pork jowl is at least 50% fat, and those fat will not really evaporate off the charcuterie (the fat only has a low amount of moisture), so i think the moisture loss should be pretty equal to the others when this hits 25-30%
I did it.... opened my first "meat mummy" this morning..... success..... I really appreciate your video.... I was Leary of that first bite..... lol.... thanks for the confidence to try.
How long did you cure it? Did it lost 30% of their original weight? I have mine in the fridge right now. They have been there for a month now and they only have lost 10%. I dont know if the meat is ready or not.
Mine were small pieces....and the wrapping around the meat doesn't lose weight.... so I weighed mine before wrapping then would unwrap them and check weight after one month... mine lost 27 to 30 percent... a couple took longer .... the beef took around 6 weeks
Awesome video mate well done.
THank you!! I LOVE cured meats, and always heard that oyu had to leave the fridge open, and monitor all sorts of conditions, so now I'm psyched to try this method!
Is just having a box of baking soda in the fridge enough to mitigate a meat smell? Or was there not much of meat smell at all since you were working with relatively small cuts?
Great video as always; I love your guys' work!
Now if only I could find how to cure my crippling depression...
Drink more water son
Have a lot of steaks with blood for 2 days and nothing else. You’ll be cured.
Beat your meat !!!
>millenial humor
I second every comment made. However I never became "Cured" till I decided to stop being a victim and take responsibilty. Guilt, shame, under-achievement blah blah. Forgive yorself. No idea if that applies to you Flippboi but it might help. Also I got old. That really helps with perspective. Bear in mind that only the less than insightful dont feel as you do.
I am LITERALLY salivating! YUM! I can't wait to try it.
Really appreicate your videos. Learning so much. Thanks for sharing.
Cutting the meat with a bread knife because its the only damascus knife you own and u wanna show it on screen. Classy.
maoristereo ...
Most chefs use a bread knife as a carving knife. Still funny :)
i use a bread knife for most things meat related at home tbh. it's just easier
Bread knives are much easier to use when cutting dried, cured meats bro
i love curing and making cheese
Stellar vid bro ! Cant wait to try this one!!
This was incredibly interesting.Thanks :)
Dude make Biltong. Its a South African classic and super delicious. Great episode by the way.
I feel like it's important to talk about the salt. I thought you had to use curing salt (sodium nitrate/nitrite) as opposed to normal table salt (sodium chloride), but is that not the case?
Coach11111111 you use both. Curing salt keeps the meat pink.
Buy a book called charcuterie, it's an excellent book that explains everything and keeps you safe, I'm sure this guy knows his stuff but with curing there is alot to take into safety consideration! Good luck!
Thanks for the inspiration. I cured some pork fillet, similar rubs in a fridge but just in a sandwich box with no lid gently wrapped in kitchen paper. 4 weeks later fantastic home cured meats
thanks so much for this! The best and simplest explanation I've found.
Hey man, just wondering what brand those Henley's you always wear are, they are pretty nice
In the excess salt method, after a day, when you take it out, you clean it with water or just brush all salt off?
was wondering the same thing, but looks like you just brush it off. I guess he also would've mentioned the water cleaning if that was needed.
Both can work, but you need to dry it again at room temperature in a towel if you use this method. Water cleaning is mostly useful if it's way too salty and you want to remove a bit of it. Be careful to not overdo it.
Use balsamic vinegar or wine
Thanks! I learned a lot.
this was very informative i love this video thank you!
wait, you're not using the brothers green seasoning? ;)
I've been doing research on curing meats but haven't decided to jump in yet. I have dry aged primal beef cuts in a mini fridge via the Kenji Lopez Food Lab method. Can you talk to the research you did on using nitrates? Were your cut's small enough that the risk of spoilage was low without the nitrates?Thanks, Enjoyed the Video!!!
i have cured some meats and i can tell you what i know: the fridge humidity is low. Wraping it in cloth helps but the drying will be fast and the meat will be darker and more tough, but no problem if you don't mind it. If you have the time/resources you can turn a fridge into a curing chamber by using temperature and humidity control. I did that and the results were amazing. About nitrites/nitrates: they prevent spoilage and i use them but you need to be carefull and use the right amounts. Nitrites are for fast cures and nitrates are for longer cures. You should always follow your charcuterie recipe. If you still get spoilage you should consider using curing molds.
curing molds?
Clay More funghi used for curing. Penicillium sp.
The green or the white? And how would you encourage that?
it's the white one. i encourage it because it is not toxic, it's been used for ages and it makes a protective layer on the surface of the meat. You can buy it here: www.amazon.com/dp/B01MY0XPUE
I worked solely from this video and Cured a couple of duck breasts followed by some silver side/top side beef. Banging.
Awesome video
thanks! I will definitely be trying this
Did I miss how to store, or how long it can be stored afterwards? I mean is it like Bonito where you can just slice some off once in a while , leave it in the fridge and it probably won't go bad?
or just like "well its fine until yolu see fuzzies" ?
180g? Those are Rookie numbers! You gotta pump those numbers up!
I have 3.3kg of Capacola in the fridge curing. 2 pieces, one is 1.1kg, the other is 2.2kg. Will be ready in a couple weeks
Thanks for the vid. It gave me some ideas and and I'm going to give curring a try. :)
Nice and easy. I'll definitely try this one.
be aware this curing method requires constant refrigeration
"cardamin"...
Thank you for this video i really was looking for a video that would let me start on a small scale
great video can't wait to try it!
Will this make my fridge Smell ??
or will the fridge make the meat smell??
nope. Unless you put garlic pasta on the meat, which I did... :D
Just keep the fridge clean, so the meat wont contaminate in the early stages.
Fridges do not have noses or olfactory glands. So unless you can somehow graft an entire undead hog-head into the compressor, I'm not so sure you can get your fridge to smell.
thats why u wrap it into cheesgazes. if u dont the meat will smell like old and over. because the fridge puts out humidity when its to high and he cant diffrent between meat and fridge humidity.when u wrap it in something that can breath it doesnt happen so fast, after its finished u should wrap it into meatpapers or cling film. sry my bad english i hope u understand what i mean.
I tried this but mine turned out so salty 😭
Rinse before drying
Great job man ! Thanks.
i'm gonna try this with duck forsure. I'm a hunter and trying different things with wildgame is most cost effective for me.
Awesome guys!
9 bucks a pound for chicken thighs?! Man am I glad I live somewhere cheaper.
Ian Amanti
Its NYC Dude
What did you expect. Thats why you make the ball and chain buy dinner
Yeah, grass fed in general is pricey . But that is literally the greatest butcher around . I wish he would have gone into money spent on those small cuts , it would have added another level to this very interesting video .
I raise my own chickens on pasture all organic and have around 1.35 a pound ..😊😊😊
did you cook the cured meat or did you eat it raw? is it safe to eat raw cured meat?
jakelineebane curing meat is essential cook there fore you don't have to cook it however you can
It's not raw it's cooked. Not with heat, with chemistry. Most people still like to fry it and use it in pasta dishes, etc. But it's perfectly safe to eat "raw" (it's not raw after 3 weeks (or a year)) in sodium chloride. All the bacteria that you would be worried about in actual fresh raw meat are very long dead.
If you did it right it ain’t raw
I LOVE YOUR VIDEOS MAN!!! YOU ARE AWESOME!!!!!!
Great and very simple video ! There are a ton of videos that are a waste of time. It took me a while to figure out what to do on my own. But this is legit! I like the vacuum seal method. That is the first time I have seen it. My meats were waaaay too salty and this method will guarantee you will only have 3-4% salt. Very good !!
how do you know if the meat is safe to eat
You grow some balls and hope for the best
It's dried right and not mouldy
What does your girlfriend think of all your fermentation projects?
really cool idea!
Great video we do supersata and lonza.
Be careful on longer cures if you do this in a fridge with things that grow. Like vegetables and fruit. It's best to have a dedicated fridge for this.
its cardaMOM not MIN
wtf can you actually explain what the meat is like, not just "mm thats good" i hope it's frkn good, i wanna try this. was it soft? was it tough? how does it compare to store bought or properly cured meat? was it cheaper? did it absorb the odours of the refrigerator? were they too salty? what would you do differently if you tried this again?
I did it at home.It's taste really good tho.It's a way cheaper.It's like beef jerky or Serrano depends on the meat.I used a extra mini refrigerator....but no weird smells at all.
Awesome tutorial!
Excellent video. Thanks.
that looks like some other "herbage"
no that does not looklike weed
unless you smoke really shitty weed
Azazel Zo-kalar it was a joke dum dum
i know but it looks so far from weed man xd
btw if that is you in the pic then your kinda cute
Azazel Zo-kalar actually the strain "incredible hulk" is kinda close to the color in the video. just a little more vibrant and is preatty good. i dont smoke though cause its good....i mean bad :P lol 420 life
I like my own comment just to get things started
Xavier Perkins Good luck on your journey to the top, heres mine
Felt like tagging along. The view is nice up here.
Fuck it. Have my like as well.
Fiend: "Time to bring you down!" (evil laughter)
Down-voted of course. Get down here
That's the spirit!
10.28 changed my life forever!
Thanks man!
Cool video, thanks for the tips 😁
this is a really good video!!! I've always loved cured meats
fantastic video - well done
going to try this