The EQ Meat Curing Method Explained - with worked example.

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  • Опубліковано 24 гру 2024

КОМЕНТАРІ • 43

  • @robinjones6999
    @robinjones6999 9 місяців тому +3

    Thats the best explanation Ive seen or heard - thanks!

  • @tpcdelisle
    @tpcdelisle 6 місяців тому +3

    I definitely get an education here. Great job. 😋😇👍

  • @toddpower4674
    @toddpower4674 9 місяців тому +1

    Ive always added the curing salt to my meat without subtracting its weight from the salt. I will do this next time.
    I got some salmon ready to cold smoke in my smokai xl.

    • @Coldsmoking
      @Coldsmoking  9 місяців тому

      thanks for your comment 👍

  • @DawgNo1
    @DawgNo1 5 місяців тому +1

    Hi, Ive been using your PP1 for years to make pastrami but only just found the channel so have obviously hit all the bells and stuff. ☺ Ive never tried charcuterie at home as ive read and watched videos using special cabinets even home made ones to keep humidity/temp just right and it takes months. In this vid you mention 10 to 14 days which is what I would normally do before I cook the product. Does this method need smoking/cooking? isnt their a time vs size and shape of meat? I have lots more vids to watch on your channel now and looks like I need to order some PP2.
    Ok, I watched a couple more vids and understand now, I just ordered some dry ageing bags etc and looking forward to making some Lomo, costs me £20 for 600g mail order, going to save a fortune buying a full loin from Costco, surprised I dont see it on your channel, its our fave cured meat.

    • @Coldsmoking
      @Coldsmoking  5 місяців тому

      thanks for your comment and order 👍

  • @kylebryner3468
    @kylebryner3468 20 днів тому

    If I wanted to do a “country ham” style sugar cure that’s a salt/brown sugar combo, but on a smaller cut (such as a coppa), what would the percentage of salt and sugar be as a starting point for me to play around with. I guess I’m asking if the sugar acts the salt for the equalization effect and I need to adjust.

    • @Coldsmoking
      @Coldsmoking  18 днів тому

      I would cure it as normal making the calculations for the salt and curing salt as a ratio of the meat weight. If you want to add sugar then I would add a roundabout 20% of the total weight of salt as sugar. That’s a pretty good starting point and you can play around from there.

  • @jongarratt5383
    @jongarratt5383 3 місяці тому +1

    If you haven't got a vacuum packer, can you tightly wrap the meat in clingfilm?

    • @Coldsmoking
      @Coldsmoking  3 місяці тому

      For curing that may be ok but a ziplok bag or similar would be far better as cling film will always leak

  • @leemccain91
    @leemccain91 27 днів тому +1

    Thanks from a texas boy!

  • @marek818
    @marek818 Місяць тому +1

    Well, very nice video I learned a lot. Shame that I just put 6% of salt into my cut and vaccumed it🤦🏻‍♂️ I thought 3% looks like not enough…

  • @P0rgyTirebiter
    @P0rgyTirebiter 9 місяців тому

    Do you suggest no change to the proportion of salt if using kosher or sea salt? I've seen other recipes that alter the quantities implying there is a difference...maybe it's not a big deal?

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +1

      Excellent question by the way! I think you’re referring to cup or spoon measurements but if you’re weighing out the ingredients then there is no need to take account of the grain size or density of the product.

  • @QuakerJones268
    @QuakerJones268 9 місяців тому

    I found that really interesting, thanks.

  • @hondrodendro
    @hondrodendro 9 місяців тому

    The video is very informative for a beginner who wants to experiment with this method, a big thumbs up, my question is this: I who follow this method (ΕQ ) do not use Prague 1 and Prague 2 at all, only fleur de sel ( from Cyprus) is this dangerous to eat?

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +2

      this is a question that’s difficult to answer. the curing agent protects against botulism and reduces to react with the muscle tissue to form the pink cured colour and flavour profile. associated with cured meats.

    • @hondrodendro
      @hondrodendro 9 місяців тому +1

      @@Coldsmoking I am asking you this question because as we know some prosciutto companies in Italy and some in Spain that make jamon use only salt and no other additives.

  • @jpeyos
    @jpeyos 9 місяців тому

    hello Turan, suppose u don't have Prague powder No1 but u got sodium nitrite which is the curing agent of PP No1. How do u calculate the exact portion of NaNo2 in grams?

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +2

      Excellent question by the way! - Well, that's simple. For Prague #1, as it's made up of 15 parts of salt to 1 part of NaNO2 so all you need to do is calculate for the Prague #1 as per the video (2.5g/1 Kg of meat) and then simply divide your answer by 16 to give the actual weight of NaNO2. As this is usually a very small figure it's outside the scope of anyone without very accurate scales.
      Worked Example - 1 Kg of meat requires 2.5g of Prague #1 - Therefore 2.5g/16 = 0.15625g. A very small amount I think you'd agree?

    • @jpeyos
      @jpeyos 9 місяців тому

      @@Coldsmoking Thank you very much

    • @jpeyos
      @jpeyos 9 місяців тому

      @@Coldsmoking Sorry Turan but for 2.5% saltiness for 1kg of meat we need 25grams of PP1, so i suppose we need 1.56gr of NaNo2

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +1

      No, that’s not correct. Prague can only be used at the rate of 2.5g per 1Kg of meat NOT 2.5 %. The 2.5% measurement relates to the Salt plus the cure. The cure part is a small proportion of the overall blend.

    • @jpeyos
      @jpeyos 9 місяців тому +1

      @@Coldsmoking Thank you again Turan, keep up the good job...

  • @adamd1556
    @adamd1556 28 днів тому

    Almost every recipe or calculator I've found includes sugar but yours didn't. Is it not necessary?

    • @Coldsmoking
      @Coldsmoking  28 днів тому +1

      Sugar is an option not a necessity

    • @adamd1556
      @adamd1556 26 днів тому

      @@Coldsmoking Thanks! With regard to the salt content. Can the total salt be reduced as long as the % curing salt remains the same?

    • @Coldsmoking
      @Coldsmoking  26 днів тому

      @adamd1556 you can go as low as 1.5% salt but i would advise going no lower 👍

    • @adamd1556
      @adamd1556 26 днів тому

      ​@@Coldsmokingthanks again! Appreciate the help.

  • @mwscuba
    @mwscuba 9 місяців тому

    ok have you ever cured salmon using the vac bag method before smoking it ?

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +1

      no need to use the vac method for salmon really 👍

  • @mwscuba
    @mwscuba 9 місяців тому +1

    also Prague powder scares the life out of me due to its health concerns and its need to be weight soo accurately

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +1

      nothing to be too concerned about proving you measure correctly. there’s a link in the video description to assist

    • @mwscuba
      @mwscuba 9 місяців тому +1

      @@Coldsmokingcheers its time to buy what my other cold smoking mate calls " drug dealer scales " lol to weigh out such small amounts

    • @Coldsmoking
      @Coldsmoking  9 місяців тому +2

      I used to get a few raised eyebrows when i referred to them as such.. I stopped when one of my course goers declared he was a deputy chief constable of our local police force 👮😂

    • @mwscuba
      @mwscuba 9 місяців тому

      @@Coldsmokinglol

  • @joesmith7427
    @joesmith7427 2 місяці тому

    The math is called "Compounding"
    See a druggist if you have problems!