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Other than Brewing => All Things Food => Topic started by: tschmidlin on April 20, 2012, 07:42:35 PM

Title: curing meat
Post by: tschmidlin on April 20, 2012, 07:42:35 PM
I got this link for a home meat curing setup.  Looks pretty awesome and easy, I might do it soon.  I think I just need to buy the humidity controller, I should have everything else.

http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/
Title: Re: curing meat
Post by: morticaixavier on April 20, 2012, 07:59:53 PM
I don't think you can cure it tom. once it's meat, it's pretty much done for  ;D

**EDIT to add a terrible joke**

Unless, of course you are talking about that famous pig with a wooden leg.
Title: Re: curing meat
Post by: lornemagill on April 20, 2012, 08:01:51 PM
i have been wanting to mess with charcuterie for a while.  i didnt read the link, but i think lacto is used for some salami
Title: Re: curing meat
Post by: The Professor on April 20, 2012, 09:47:30 PM
i have been wanting to mess with charcuterie for a while.  i didnt read the link, but i think lacto is used for some salami
Definitely some  lacto (especially for Genoa, Hungarian, and similar uncooked salamis), as well as a different, slower acting curing salt which is designed for dried salamis and the like.
Title: Re: curing meat
Post by: euge on April 21, 2012, 08:00:29 AM
I got this link for a home meat curing setup.  Looks pretty awesome and easy, I might do it soon.  I think I just need to buy the humidity controller, I should have everything else.

http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/

I have the same idea just waiting to pull the trigger to get it all together. I don;t want any of this near my brewing.

And one for cheese!
Title: Re: curing meat
Post by: redbeerman on April 21, 2012, 11:45:31 PM
I don't think you can cure it tom. once it's meat, it's pretty much done for  ;D

**EDIT to add a terrible joke**

Unless, of course you are talking about that famous pig with a wooden leg.


Beat me to it! 8)
Title: Re: curing meat
Post by: kraftwerk on May 08, 2012, 07:36:53 PM
My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...
Title: Re: curing meat
Post by: euge on June 04, 2012, 04:16:39 AM
My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

I got it (the book) for my birthday. Made the 5# master sausage recipe tonight after a three hour rest. Wow. How amazingly the red wine affects the finished product. Delicious!. I have a grinder with sausage attachment, but making the links was easy despite the slooooow work. ???

Get a stuffer. I'll have one by weeks end. Let the grinder do it's job. Leave the stuffing to the specialized equipment.

As soon as I get some instacure I'm doing some pancetta. Or maybe some speck.
Title: Re: curing meat
Post by: hopfenundmalz on June 04, 2012, 12:40:49 PM
My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

Polcyn has one of his places where I live. He knows his sausage, and teaches sausage making at Schoolcraft College, which is one of the top cooking schools around. He has been friend with Ruhlman since Ruhlman wrote "The Soul of a Chef".
Title: Re: curing meat
Post by: euge on July 16, 2012, 03:34:12 AM
First time homecured bacon. Awesome! Pastrami from a cheap cut of brisket and smoked guanciale (pork cheek) also incredibly unctuous and awesome! All for less than $10.

(https://lh3.googleusercontent.com/-_RcU0iCx074/UAOJOFeki3I/AAAAAAAAAe0/o8otWU5IZTA/s669/2012-07-15+18.35.37.jpg)

Will never buy bacon again. Or pastrami.
Title: Re: curing meat
Post by: brewmichigan on July 24, 2012, 05:14:51 PM
My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

Polcyn has one of his places where I live. He knows his sausage, and teaches sausage making at Schoolcraft College, which is one of the top cooking schools around. He has been friend with Ruhlman since Ruhlman wrote "The Soul of a Chef".

Have you been to his restaurant? The Forest Grill? I want to go but haven't talked with anyone who has. He was on No Reservations with Anthony Bourdain once, good episode. They pulled the skin off of a deer with a four wheeler, pretty cool  8)
Title: Re: curing meat
Post by: euge on July 24, 2012, 05:48:30 PM
Ah thanks for reminding me...

(https://lh3.googleusercontent.com/-fXMXJdGkvrk/UA7cynLgTUI/AAAAAAAAAfs/anVow_3Kc38/s0-d/2012-07-24%2B12.32.12.jpg)

Two pounds pork belly- pancetta stresa started 6/29/12. Can't wait to cut into this one. I could do it now but will wait another week. Used the recipe from Charcuterie. I just couldn't bring myself to hang it at ambient temp though. Co-opted the kegerator for the drying!

Cost me about $5. Try buying it for that price at the store.
Title: Re: curing meat
Post by: tschmidlin on July 25, 2012, 05:58:57 AM
Looks awesome euge.  I just made a brine to cure some more pork loin and make bacon.  IT should be ready for smoking on Friday, recipe is from Charcuterie too.
Title: Re: curing meat
Post by: gordonstrong on July 25, 2012, 12:53:33 PM
Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 
Title: Re: curing meat
Post by: euge on July 25, 2012, 02:24:15 PM
Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 

Ooooh?! (rubs hands together)
Title: Re: curing meat
Post by: Robert on July 25, 2012, 02:40:33 PM

Two pounds pork belly- pancetta stresa started 6/29/12. Can't wait to cut into this one. I could do it now but will wait another week. Used the recipe from Charcuterie. I just couldn't bring myself to hang it at ambient temp though. Co-opted the kegerator for the drying!

Cost me about $5. Try buying it for that price at the store.

Euge,

Where are you getting pork belly for <$3/lb? Can't find it in Dallas for anything less than $4.
Title: Re: curing meat
Post by: euge on July 25, 2012, 03:01:04 PM

Two pounds pork belly- pancetta stresa started 6/29/12. Can't wait to cut into this one. I could do it now but will wait another week. Used the recipe from Charcuterie. I just couldn't bring myself to hang it at ambient temp though. Co-opted the kegerator for the drying!

Cost me about $5. Try buying it for that price at the store.

Euge,

Where are you getting pork belly for <$3/lb? Can't find it in Dallas for anything less than $4.

Have you tried an Asian market? The one by my house gets it on Thursdays and charge $2.50/#.
Title: Re: curing meat
Post by: Robert on July 25, 2012, 03:05:00 PM


Have you tried an Asian market? The one by my house gets it on Thursdays and charge $2.50/#.

I have not...thank you.
Title: Re: curing meat
Post by: tschmidlin on July 26, 2012, 06:07:50 AM
Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 

Ooooh?! (rubs hands together)
Yeah, that is really exciting!  They have it listed on amazon already.
http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/
Title: Re: curing meat
Post by: euge on July 26, 2012, 02:30:57 PM
Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 

Ooooh?! (rubs hands together)
Yeah, that is really exciting!  They have it listed on amazon already.
http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/

Not released yet though. I'll snap that up when it is. I'd like to get a first printing.
Title: Re: curing meat
Post by: tschmidlin on July 27, 2012, 06:55:38 AM
Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 

Ooooh?! (rubs hands together)
Yeah, that is really exciting!  They have it listed on amazon already.
http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/

Not released yet though. I'll snap that up when it is. I'd like to get a first printing.
You can pre-order it, that should get you a first print, right?
Title: Re: curing meat
Post by: euge on July 27, 2012, 07:06:12 AM
Good point. Ordered.