Can you over cure a piece of meat?
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- Опубліковано 23 лют 2024
- Can you over cure meat when it comes to dry curing? Today we find out.
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Eric
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Last year I tried something similar. A friend gave me salted and vacuum-packed meat from various animals such as wild boar, beef and others. The meat had been frozen because he had to give up his business immediately for health reasons. Well, another few months passed before I got the meat. I can't provide exact dates, but the meat was certainly salted for a year. I then thawed it and watered it for three hours. I changed the water several times. Lo and behold, the meat was no longer over-salted and the end product was great!
As long as it doesn't smell like auntie Lulu's last stand in the outhouse and not slimy I'd eat it.
I've not forgotten about stuff not quite that long, but a good 6 months yes.
I knew It'll fit that bladder...👍
I can’t wait for the follow up episode for this, I always wondered what it would be like if things were forgotten about during the cure
That was a lot of fun watching! Thanks Eric
Erick gracias por todo tu fabuloso trabajo!!
Thank you so much for this video! I have been worried about sometimes leaving the cure going for a month too long. I have wanted to ask you this question and you beat me to it!
Might be able to use those as add-ins to another dish, like soup beans or green beans.
Did you just imply one should ruin perfection with vegetables? 😳🤮
@@fryertuck6496 I did. Some people like them, some do not. Some people also like really salty meats and other do not.
I am making my first time ever Pastirma, according to your style. It is in the refrigerator, It started to cure, I used dry cure sheets just like you showed. I hope it turns out alright.
Great Job Eric. Your face says it all. Thanks for all you do for us.👍😎
You are a brave man!
interesting, I'd be curious to see how they look in a couple of months when done curing..
be sure to make a video on that.
I've watched a few wet drying methods for meat and that appears to be what you did but with the added benefit of curing it at the same time. I think I'm going to try this on purpose next time I buy a half cow.
I'm impressed that you were able to stuff your meat into that tiny casing 😳
I've had a copa and a culatello that got away from me for about six months in the cure. they both turned out awesome 😋
"Stuffing his meat in that tiny casing" 🫣
Hi Eric, great video as always. Looking forward to the follow up!
I was looking for the link to your video on the mold solution preparation and storage but didn’t see it. Where can I find that link?
Thank You. Here you go: ua-cam.com/video/SZkzBya7Bkk/v-deo.html
I love this video so much! I just made a Tessa pancetta and it’s absolutely amazing!
In my opinion the fact that you had those things vacuum sealed saved the day!! That and the salt!😂😂😂
😂😂 So true!!! It was like wet aging
@@2guysandacooler It’s only a mistake if you’re not a UA-camr!!!😂😂😂
I over salted some pork shoulder that I cured into bacon. It was a bit to salty to eat by itself, but worked great in soups like split pea
While they're a bit too intense to eat straight, I bet these cuts would make great ingredients in something like a stew, chili, or meatball/meatloaf.
agree
Boiled potatoes!
Pork belly and beans. Maybe after a soak of the belly first to remove some of the salt. Lots of herbs.
Nice to see someone playing my favourite game, the new sensation that's sweeping the nation, Smell The Meat! As a butcher it's a game that I 'enjoy' on a semi regular basis.
🤣🤣🤣 that's hysterical!!
That is REALLY taking one for the team.........
Awesome timing, I have some cured loin in my fridge that’s been in brine for 2 months and I was wondering if it was still good.
Thank for this!
Wow! A lot going on in that video! Yes, that casing looked way too small. Reminds me of the pancetta you did. The Reserve 50 went up a notch or two for me. Really curious what the uv light will do to the 800 you applied. I also wonder about maximum ambient temperature extremes for the unit. Nice work.
Hello Eric
I just finished making a chamber for dry curing. It’s a 48 display cooler I added the ink bird controls for humidity and temp and it’s set up the way you showed in an other video. My cooler is in my garage out of direct sunlight but I do have LED lights the come on when we work in the garage. Do I need to cover the glass to protect the salami I am hoping to make very soon
We love your videos and it has inspired me to make more and different things.
Greetings from chilliwack bc
A friend of my Dad found a country ham that had been cured and covered with newspaper and plaster of Paris. The newspaper was 50 years old!! He said the ham was a little dry but delicious! After 50 years!!
Yessir. I found some loma from 2 chistmas ago. But the longest was a 7 year fresh milk parmesean
I was reading up on ventricina and there's one called teramana which is a spreadable type like nduja but from the Abruzzo region... That would be cool for you to make, seasoned with chili, rosemary and orange zest I believe.
Not sure if you'd consider this curing, but I prepped a lot of turkeys this past Thanksgiving for several events, and one that didn't get cooked ended up getting left for about 5 or 6 weeks in the fridge. It had been salted all over, then put on a rack in a sheet pan, left uncovered in an otherwise mostly empty fridge. When we got back from vacation after Christmas and rediscovered it, I inspected it... it had clearly lost a fair bit of moisture, but smelled nice and looked and felt just fine. I roasted it, and it came out perfectly acceptable.
I wouldn't recommend doing this, as there wasn't really any benefit--the aging didn't really develop any flavor; it was noticeably less juicy than the other turkeys I'd made the month before; and instead of the skin getting crisp like I was hoping, it was just kind of leathery--but I'm glad we didn't just throw it out.
When I moved to San Francisco 9 years ago. Found a ten yr pork in da freezer!!! lol
Eric I had some thoughts on the older pieces, we here in Canada often get salt cod for jigs dinner-Newfie food- soak for 24hrs, change the water a couple times, especially for the culatello... might work you could pull out of dryer and do that then continue with the cure, Cheers!
Have you tried to dry age fish? That would be very interesting to see.
I asked that question a long time ago... I did not taste test. I wanted to see another sunrise.
Hope to see you in a few weeks/months.
Me too😅😅
What about thin slicing it and dehydrating it into jerky? Both pork and beef? And maybe even smoking it too?
Ever try Soppresetta or salami in dry aging bags intead of casings? I dont want to get a sausage stuffer. I make it now by loafing it and brushing it with gelatin after it ferments and curing on a rack.
Hi
I been lucky enough to of never of forgotten anything curing but i did find a coppa in my fridge that was dry aged two years ago iv was dryed to 40% loss not sure if it would be safe to eat
David
For the next cure, how about something with lamb or goat. Maybe some exotic game meat like moose. Anyway, I love your videos. I'm starting to make my own sausage, so thank you very much. I'm really learning a lot.
I would say if they were all equilibrium cures, then it is impossible to "over cure" the meat. Also if the equilibrium cure was at 2-3% or over, being in the refrigerator would mean no or minimal spoilage regardless of time. Thus far the longest I have forgotten a curing piece of meat was almost 2 years. THat cut ended up being used solely as a flavor additive/flavor enhancer in very small portions in other dishes. It was like a funky salt pork, having started off as a 2.5% equilibrium cure meant to get rinsed after about 8 days and then dried as a variation of bresaola. Needless to say life happened and it ended up at the back of the fridge for 11 months and 12 days past its "finish date". Still dried it, but pushed it to about 70% moisture loss and treating like katsuobushi. When finely shaved or grated, it made for a very wonderful addition to soups, stews and sauces. Was particularly excellent for adding a beefy umami to beef broth/stock (especially the kind of lackluster store bought broths). You are quite right though, they pick up a funk that while not unpleasant is certainly an acquired taste thing. I am curious though if the funk is a sudden on set thing past a certain point, or if it gradually sets in and develops further with age. I am leaning towards the latter though.
Did any of your pieces of meat have nitrates/nitrites in them, or were they simply straight salt cures? I am know that nitrates/nitrites have an effect on flavor, just not sure how much effect or if the effect changes with time (especially prolonged time in an environment that may not break them down quickly).
Definitely something to add to a a green bean dish that requires slow cooking.
Erick love your videos been watching a lot of them got a question probably sounds dumb I know you link a curing, calculator but if I’m figuring my percentage of cure for a recipe do I figure it with Weight of the meat and spices and liquids or just the meat thanks in advance
It depends on how you want to cure it. If you are doing the dry brine cure, then you only calculate the weight of the meat/fat. If you are wet brining, you will calculate the weight of the water as well
This video is brilliant and summon up everything I love about your channel - what a great experiment, woud I eat it 😅 definitely not, and by the looks of it i would seriously start thinking about spending a year and space in the cabinet -drying the whole ham 😅
But what a great video 👏
Hi, nice video as always. Please tell me, when you need and determine to perforate or not the collagen sheet with needles (prick you say)?
Always prick the collagen casing
Thank you for the advice. I was not doing that till now, so I will start doing it.
without even _LOOKING_ at this video, I'm going out on a limb & sayin'
yes... YES, you can overcure it
"Narnia closet" ..... LoL
I've gotta buddy who has (abused) overstuffed his fridge & freezer tot he point that I know that I (myself) have put stuff INTO that freezer, & I have simply given up on EVER finding it again. (years ago)
No.... he does NOT know how to use a fridge properly
he's a damn savage
Great information!
Regarding mold, could one just rub the meat with a piece of moldy camembert rind?
Yes. That would work great!!
Are you still in Thailand? Where do you get these cuts?
Why do you think it was too salty when using a specific amount of salt? I wouldn't think the product could get any saltier.
Maybe soak the pieces for a day to bring salt down if this happens to anyone??, Thanks Eric for the experience, Cheers!
My wrap on my pork loin does not stay adhered no matter why I do. It just keeps shrinking back. Would I be better to dry without a wrap ?
I used salt pork in my beans, and I was wondering if it could be dry cured, etc?
Can't wait Eric, Don't forget this time, LOL....
Not sure about cured meat but I know I have a few whole cryovac'ed primals that are several years old. My experience is that if you get one and keep it frozen it is good until after it thaws.
If you used cure #2, I thought you're not supposed to cook these at high temp...
Heh, I've got kind of the same experiment going on except it's guanciale still in the drying wrap...... its rock hard. I think I'm going to remove it and vacuum seal it fir a few months and see if it equalizes.
I bet that is going to be wild!!!
What was thr salt level % going into the fridge? on both the belly and the beef. Was it using the EQ mothod?
2.5% with .25% cure#2
All of it was EQ cured
I had similar experience when I sous vide cured pork tenderloin without rinsing it from the curing solution. Came out very-very salty.
Hey eric, how about for example a capocollo in the fridge in an equilibrium cure? Ive had one in fridge now for around 6 months that i never got around to hanging up in my drying room. It still looks the same as when i vac sealed it and put it in there. Im thinking i should be fine still trying to hang it up to dry. I usually wrap in calogen sheet and then net it up and hang her up. What do you think buddy?
100% will be fine as long as the proper amount of salt was used. I say go for it!
@@2guysandacooler that's what I was thinking. Thanks man
Eric, being that you say they were overly salty, do you remember, when you initially cured them did you use the equilibrium cure method? If you did, I’m curious as to why you think it now tastes over-salted? Or, maybe you didn’t use the EQ method and that’s why?
There's a weird phenomenon that happens when you eat raw food versus cooked food. If you salt meat for the purpose of dry curing it (2.5% - 3%) it will taste fine once dried and eaten raw. If you take that same meat and cook it, it will taste incredible salty... Weird right.
@@2guysandacooler Eric, yes, totally weird! Maybe there’s hope for the meats after all! Now I’m even more curious as to how the belly and beef will taste, not to mention the culatello…
Was this a sold box, method, or equilibrium method salted?
Equilibrium
I'm surprised it was that salty, but I'm assuming that was EQ cured as you do most of your cures. Can you confirm that was an EQ cure? Thanks
does curing kill trichinella?
in the ultimate irony the follow up vid to this will be in two years 🤣🤣🤣
I would scare to eat not fully cooked meat that kept in fridge for so long time. Am I wrong?
I wish I had enough money to forget about expensive meat.
Makes me feel better about having 3 year old cured/dried and vac sealed still in the fridge 😅
🤣🤣
Were they in the fridge or freezer?
Fridge
@@2guysandacooler that’s crazy I would think that it would be rotten after all of that time
You may have discovered the meat version of bonito, flake the dried versions up and top some ramen
Essence of permanence! 🧡✌🏿👶🏿👍🏿🚬.
Did you EQ cure?
Yes
Music at 13 minute mark is?
ua-cam.com/video/YP_1Qm4Tifk/v-deo.html
Thanks Eric!
Too tiny? That's what she said!😂 sorry, I had to 😁 I wonder what a tri-tip or an aged brisket would come out like? 🤙🍻
Un jamón ibérico me gustaría ver cómo se hace 🤤🤤🤤
El tiene un vídeo de cómo hacerlo ya! Busca en su historial
Make pastrami
😅
Ok. If it’s overly salty then it’s not following properly equilibrium curing
Cool experiment though
Watch part 2 😉
@@2guysandacoolerthe picanha one or which movie?
ua-cam.com/video/lqU1dUDhG-w/v-deo.html
Thanks. Yup. You nailed it at 2.20.
Example for mocetta I prefer 2.25% for deer. If I’d eq for cooking I’d do it at 1.8% or slightly less
For eq for charcuterie projects I typically will eq larger meats for 3 months. Haven’t had an issue, quite the opposite
The spices penetrates significantly better with more time. I haven’t forgotten about a piece for 2 years however and I hope it doesn’t happen either
Thanks for the experiment and showing it
lol
One of the best things that has happened to humanity in my lifetime is that you found the view from the top of that ladder sucked.
Truth.
((Mount Everest is highly over rated))
World needs more you.
((try that pork belly..on a lard biscuit...))
(thank me later)