Modern Charcuterie - Dry Cured Chili Beef - Glen And Friends Cooking - How To Cure Meat At Home
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- Опубліковано 17 жов 2024
- Dry Cured Chili Beef - Glen And Friends Cooking - Modern Charcuterie - How To Cure Meat At Home
This is a salt cured / dry cured modern charcuterie recipe for a dry cured beef packed with the flavours of a Texas chili. I did just a small piece of beef chuck; testing a theory and seeing if the salt cured meat recipe would work.
Glen is learning how to make dry cured meats, how to make charcuterie at home. Making salumi at home can be challenging at first - and we've found that the learning curve to home made salami and dry cured meat recipes can be steep. But we've also found that when we get it right homemade dry curing is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps salt cured meat recipes and homemade salumi are well worth it.
All of the amounts for the salt cure and spices are expressed as a percentage of the weight of the piece of meat.
Ingredients:
Beef Chuck: 800g
Salt (2.25% of the weight of the beef) 18g
Cure #2 (0.25% of the weight of the beef) 2g
Pepper (0.5% of the weight of the beef) 4g
Oregano ( 0.75% of the weight of the beef) 6g
Coriander (0.25% of the weight of the beef) 2g
Cumin (0.5% of the weight of the beef) 4g
Cayenne (0.3% of the weight of the beef) 2.4g
Cocoa (0.5% of the weight of the beef) 4g
Paprika (0.75% of the weight of the beef) 6g
Method:
Mix together the spices and salt, then rub all over the beef chuck.
Place the beef chuck and any 'extra' spices in a ziploc or vacuum sealed bag and place in the fridge for 8-10 days, turning every day.
After 8-10 days, remove from the bag and rinse off any or the cure stuck to the outside.
Wrap the beef chuck with butcher twine to make a 'net' that will help the loin retain its shape, and so you have a handle to hang it.
Weigh the beef chuck and write it down.
Hang in a basement or curing chamber that can maintain a consistent temperature of around 12ºC and 75-80% relative humidity.
Check on a regular basis over the course of 3-4 weeks.
The Chili Beef is done when it has lost at least 35% of its starting weight.
Here are the Alberta Safety videos that I made: / bloodyluckyvids Alberta decided that they were maybe a little too shocking at the time, and buried them.
In this Modern Charcuterie video, Glen and Friends Cooking Instructor, Dave will teach you how to cure meat at home!
Dry curing is a process used to preserve meat by subjecting it to a high level of moisture and salt. This video will show you how to make a delicious chili beef that you can enjoy as a quick and easy meal or as a centerpiece for your next charcuterie plate!
#LeGourmetTV #GlenAndFriendsCooking #DryCuredMeat
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Thanks for watching Everyone! *What 'non-traditional' spice mix would you like to see on a dry cured meat?*
Here are the Alberta Safety videos that I made: ua-cam.com/users/bloodyluckyvids Alberta decided that they were maybe a little too shocking at the time, and buried them.
Onion soup mix
A jerk seasoning mix might make for something interesting.
Indian Curry
Or Sauerbraten spices
Teriyaki? Maybe using Koji
Jules still has the best job on UA-cam. Turn up. Greet everyone. Eat stuff. Be awesome. Wave.
I know! I agree! I so want her job... 😳😆
And she’s so good at it!
I mean, I’d be happy with Glen’s job too, over my job.
Who is Julie to Glen?
I'm always impressed with how the flow of the video doesn't change at all even after a time skip of 2 weeks
What looks carefree and casual is in fact extremely professionally done. I love what they do .
@@fourutubez7294 you can really tell he's a professional video editor
From someone who has done the same thing, too many flavors crowed each other out. Stick with 3 maybe 4 elements at most. The Chili powder and cumin with coriander done! ( not counting the salts) In dry curing, the meat flavor is king. Well distributed spices are also very important. Great effort. Thanks for this I always enjoy your vids.
Glen, I am tipping my hat to you. You are consistently the best cooking UA-camr in the world. Your cinematography is extremely professional, on point and your set is beautiful. You are one of the guys that keep me from going insane through the pandemic. Your calm and “do it your way” attitude is a blessing.
It really looks amazing Glen! Here's a little tip you should really try! I hope you'll tell me about it.
When the drying is over I love vacuum sealing the meat for another 2 or 3 weeks (the longer the better I guess). Not only it ages a little bit more but it also distribute the moisture evenly inside. No more "crust" on the outside. I discovered this not on purpose, I just wanted to stop the drying and store the charcuterie in the fridge for longer than usual 😁
Thanks for sharing the knowledge.
Cheers from Belgium!
Thanks for the tip!
Your videos are always great. Now I've been making charcutarie for a long time and I use the same method for curing the meat in vacuum bags. I know this is your beginning/intro into this. I would suggest that from now on when you put the meat into your vacuum bag that you evenly distribute the spices/cure as evenly as possible over the meat before vacuum sealing it. And yes, take it out and massage those spices and cure in at least every couple days. Notice how all that excess spice and cure was still all clumped up at one end? Trussing can be awkward if you don't do it often. Elastic netting is something I've found works really well. Especially for sausages and pork loins. You'll need to get and have several sizes in your supplies so you have the correct size for the piece/s of meat you're curing. Rolls of it are relatively cheap through Amazon. And once you have a roll or two it'll be in your inventory for a loooong time. And as far as the cheesecloth you're using there. You can, but don't really want to use that cheap gauze like stuff. The stuff you want to use is the grade 90 or 100 stuff. It doesn't shed strings or lint and can be washed and reused. I usually just wrap the meat I'm curing in one layer, then truss or stuff it in netting. And as far as the hard layer on the outside...If you put the whole piece in a vacuum bag, vacuum it and put it in your refrigerator for a few days it will soften up as the moisture in the meat equalizes making it much easier to slice and eat. Technically what you have here is Biltong. Although Biltong doesn't require or call for the use of the #2 curing salts. I've been making Biltong for years and I only use coarse sea salt, coriander and black pepper, sometimes some red pepper flakes for a spicy version. Good job overall though.
So you essentially you made pastirma, I have some similar ideas for cures for dry aging (five spice, top shelf spice, or maybe even a garam masala). Love your videos.
I hadn't heard of it before reading about it in your comments section, but Biltong sounds promising from the descriptions I have read.
I tried some biltong while in south africa and I can confirm it is really good. What I tried was significantly more tough than typical beef jerky but the flavor is fantastic
We have something similar in the Balkans, meat is cured in salt and garlic for about two weeks, hung up in a smoker and smoked for about ten days(we use beech or plum traditionally), some things can be eaten immediately, while some are hung to further air dry in the cold and mature, it's a winter staple and very indulgent
Glen: "Cut this open and get it out here onto the tray"
Me: "Alright, nice."
Steve would eat the black mold.
I'm glad I'm not the only one who thought that.
He cut the bag to fast. Missed a nice hiss
Thanks for the video.
Maybe the flavors would come through more as a jerky?
I know this is silly but when Julie waves I wave back !
Those PSAs are great. The edginess really gets your attention and makes them more interesting.
This content is vulnerable and accurate at the same time. Top shelf!
Love what your doing. Very transparent and easy to follow.
I don't know if that's the camera/lights, or if my coloublindness is acting up, but your cocoa powder looks kind of light. Are you using the No Name Cocoa Powder, because my family has all switched from Fry's just for taste.
Yea! My favorite cooking couple!
Cooking guy and eating and critiquing girl, you mean.
@@Tinkering902 Jules is awesome stop that- And she's not a girl but a full grown woman.
So far in my charcuterie journey, I'm leaning towards "less is more" during the curing stage and "more is incredble" during the drying stage. I'm no expert, it just seems to work for me.. I cure w salt and cure 1 or 2 depending on the product and little other spices. Once cured I will rinse well, fry a test piece and rinse more if needed. Then I will add the herbs and spices I want to taste on the finished product. Currently have 3 different types of ham aging after smoking and will try a tri-tip similar to what you tried here...pasturma like cured beef somethin-sumthin.. we shall see!! Thanks for the content!!
I love these two!
Suggestion! Try your hand at some South African Biltong. You’ll love it! 😊
How would you improve it since it seems worth another go?
Love your channel. Question, can I just wrap my bresaola I'm making in cheese clothe and hang it in my fridge until its lost the proper amount of weight? Or, should I wrap it in the steak wraps or some collagen sheets? Poke holes? Many thanks.
Can the KFC mix taste good with other meats and cooked in other ways?
I was actually just thinking about a chicken fried steak or some sort of pork schnitzel with that KFC seasoning ouh baby that'd be good
Love your videos. Thank you.
hello! where is your pestle and mortar from! I LOVE IT
What you’ve made is very similar to what we call Biltong in South Africa. It’s mostly eaten on it’s on and is considered a snack but it wouldn’t be strange to see it on a charcuterie plate.
Hi Glen,
I like what you do on your channel.
I would like to try a different method of making burgers using chuck from beef. I am thinking of weighting it. Salt it using coarse sea salt about 15-20grs per 1 kilo and adding spices. Rub all of it into the chuck and then place the beef into a vac seal bag and letting it do it"s job in the fridge for about 14 days. Pull the chuck out of the fridge wash it with wine and let it rest for 2-4 hrs. I would then grind the chuck, make burger patties and BQ them. I would like to know what your thoughts are on this experiment.
I went to look for the chili recipe but the last time it was on the channel was 7 years ago! Please do it again these flavours sound nice and I'm sure your recipe has changed over the years
Hey!! Love the video and love your mortar and pestle! The design is so unique. If you don’t mind me asking where did you get it from?
Fox run brand on eBay
Really cool. I wonder if you used like a coffee grinder to make all of the Herbs into a very fine powder, would it absorb more of that chili flavor? I really like that idea of a chili flavored cured meat. And thank you for sharing all the videos that y’all do.
Spices don't penetrate meat more than a millimeter or two. Salt does though.
Could you inject seasonings into the meat and then still age it? That might bring more flavor to it.
More great content! Thanks for sharing.
I am definitely interested in seeing that safety video you mentioned.
check the link in the pinned comment
Glenn and Jules!
How is covid in Ontario right now? My Aunty and Grandparents live there! Kings ville and Windsor 😊 Seeing your channel brings me closer to my family since I haven’t seen them since 09
Am a massive foodie and love everything about cooking. From dry aging to complex bread recipes
Much love Glenn and Jules! X
The case load is way down for us right now, and vaccines are slowly rolling out. Not in the clear just yet, but we will be soon.
@@GlenAndFriendsCooking Appreciate the update Glenn! Stay safe 🇨🇦
OK so, Glen, need a little help here. I'm just starting with curing meats. My question is, if I use the spices for corned beef, is there any reason why I could not follow this video and produce a shelf-stable corned beef? If there is something I am overlooking please let me know.
Thanks,
Wade
Perfect 👌 will try this
Would you still eat this untrimmed if you did not have the meat slicer to get those super thin slices?
Interesting!
Would it be possible to do these meat cures without a dry aging fridge?
Ok I'm watching this at 11pm Saturday night and I'm hungry for that, hey Glen what is your vacuum sealer brand, ours is about to die and yours looks good, thank you for sharing, hi Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Nice. How about just putting in it on the smoker after the curing in the fridge?
Oh this is a great looking result :-) Looks really delicious!!!!
Have you ever thought of making german black forest ham, not that american sausage kind, looks nothing like the black forest ham we have here in germany :)
looks good
How about Soutribbetjie? According to my South African cookery book this is a salted rib recipe similar to biltong. It includes brown sugar, salt, saltpetre, coriander, cloves, brown vinegar and flat rib or breast of lamb. Ref. Magdaleen Van Wyk and Pat Barton.
Can you dry cure beef after using a marinade?
I don't know anything about dry ageing, save what I'm learning from you, but could you make your chili spices into a slurry and inject it into the beef before curing? It seems that the dry ager would maybe pull out the slurry liquid leaving the spices behind.
That sounds like a crazy experiment but I love the idea of it.
Interesting idea!
Glen what's the difference between the different prague powders? How do they differ in their uses?
Basically #1 is for a product that will cure for shorter time and usually have to be cooked. #2 needs a longer time to do it's work and is not cooked after the drying normally.
Try dry aged ground beef. Five Mary's Farms in Northern California sells it and it's the best ground beef you'll eat!
The German region of Franconia has a specialty that is typically served in beer gardens: Zwetschgenbaames. It is dry-cured and very lightly smoked lean beef, and is the perfect companion to traditional Franconian beer when served on slices of German rye bread with butter, with pickles and radishes on the side.
Glenn where did you get that mortar and pestle? I looked everywhere can't find one like that.
I would really like to know as well!
I'm afraid I won't be much help at all - I picked it up at a kitchen supply place somewhere in Quebec City?
if anyone finds it please do let me know.
Is Jules a knitter? I’ve been watching for a year eyeing up the sweaters you both wear
i notice that, too...some great sweaters, right?!
Canadians love their sweaters. Signed a sad Canadian in California that can't wear his sweaters, LOL
@@DavisOnABike, we moved, and I went from 9 months of sweater weather to about 2 weeks. Sometimes I miss it? Wearing sweaters, not the icky weather!
Ramp up coriander and a splash Worcester sause and brown viniger on a 1.5 cm silver side ..with fat on...try that.....and you will be square in South Africa biltong/ chilli bite teratory
Love ya, Glen... but when do we get to see Julie cook something?
Reminds me of basturma without the outer spice casing while drying.
Looks good..
Perhaps if you would have added all of the spices to water then heated to release the oils and then wet brined the meat for 8-10 days refrigerated then the flavors might be drawn in better. Just a thought.
Glenn, Please make Biltong. You're basically there already and have the right tools. 😬
What is Biltong?
@@bryanromey8168 It is a South African dry cured meat, usually Beef. But can be Game animals as well. Like kudu, wildebeest and ostrich. You eat it like that as a snack. Rarely with anything else.
I wonder if you could use intestine for keeping it all together rather than the cheesecloth, and tie it up?
Why would you not use the cheese cloth again ? Would you please come up with a recipe for dried beef used in "chipped Beef" recipes. Perhaps it is just salt and cure ? Thanks for the video !! Do a Pitina recipe please..
Canadian Kevin Rudd back with the goods again
Why would you not wrap with cheesecloth again? You mentioned not doing so again and seemed pretty adamant, but didn't go into detail as to why and I'm curious 😂
Yeah, I'd like to know the answer to this as well. I just bought cheesecloth from another video of his that I watched!
i think this would be good with some kind of mustard seed mixture.
How would it taste in chili 🤔
basturma thank you
I doubt that it would work well, but I love Tom Yum.
Glen, you made something similar to Bresaola or Basturma/Bastirma. Keep experimenting, maybe you'll invent the next Charcuterie trend.
Biltong sounds good. Yet I now want to see that Alberta safety video. As a former machinist I had my share of bad safety videos.
I did all 6 of the videos on this channel: ua-cam.com/users/bloodyluckyvids Alberta decided that they were maybe a little too shocking at the time, and buried them.
Would love to see that alberta safety video
Is there any way that I don't vacuum this ?
Make sure you roast your coriander seeds before crushing them. It really makes a difference.
To get the flavors to permeate the meat, you might want to brine the meat before dry aging it.
i can dig it
coco powder?
Oh man! And then the sausages in the dryer too!!!
8:15
Watch Jule's face when Glen says "I had a piece of meat.."
Glen, try basturma.
3:11 - painfully accurate in these current times.
Probably better as a beef jerky rub
Glen, love the video BUT now I feel that I HAVE to see the Alberta Health and Safety video you mentioned. Nothing better than bad safety videos from the past.
I made al 6 of these: ua-cam.com/channels/C5MIiLKnGqs-rZF5QM8Csg.html
@@GlenAndFriendsCooking So bad it's good. Haha!
Jules arrives: "Hey Glen!!", Glen turns briefly towards Jules so as not to seem rude on camera. Glen looks back at the slicer, and his now slightly shorter thumb.....
Always keep the eyes on the prize.
Make a salami with the beef and pork fat and add whole cumin, coriander seed, oregano and chilli. Then you will get what you’re aiming at. Do it like a Tuscan fennel salami but using the ingredients I just described.
Montreal Smoked meat... dry ... that could be something!
You should look up biltong! You won’t regret it
All I can say is 😊
👍🙂
Now it's time to make Chili with it & Chili without it.
And the winner is?
Biltong
“Straight-up cocoa powder” 0:59
Please glen you gotta try and contact someone at youtube because for whatever reason their system is failing your channel, I've had notifications on for some months now by I haven't been recommended your recent videos
Pemmican?????😎👍👍
Cocoa powder? Why? :O
Traditional Mexican ingredient - makes chili taste great.
mmmm
I'm no expert but it looks like you made biltong
This is Turkish pastirma.
ah, Gabelstaplerfahrer Klaus - safety video, anyone?
its similar to "pastırma".
😁✌🖖👌👍😎
Research how to make Biltong, and chilli sticks. Won't regret it
I want to see the safety video 🤣
I made all 6 of these: ua-cam.com/channels/C5MIiLKnGqs-rZF5QM8Csg.html
I know absolutely nothing about anything to do with dry aging whatsoever. But *dry* aging at *80%* humidity?
Yes - lower than 80% and the outside dries too quickly, trapping moisture inside that makes the meat rot.
@@GlenAndFriendsCooking So 80% is in fact the “dry” point. Very interesting - obviously I should do some research and educate myself
So...biltong...