when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined! an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast. the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry. the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.
Again - Thank you , a lot of good info. Usually if you in humid and hot climate i would suggest curing chamber where you can keep disaered temp and humidity.
the silverskin bits and fat bits do not throw them away!! just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process. then when that's done strain it through a fine mesh filter and now you can throw that meat mash out. then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer. It's a good starter for many soups or other dishes.
@@tinovanderzwan-km7ou sadly i do not have any fat leftovers - if i do something i use it : even for popcorn i use lard (only me likes it ) but just will not have quantity to try ...
This is brilliant video. No one has explained instacure, Till you I had no idea the difference Between #1 a d #2 thanku And I love your receipe spice Blend great combo Thanku 😊
if you talking about unit attached to Vertical Smoker it is called Cold Smoke Generator. You can look on Amazon , Ebay or Aliexpress. If you want more info looks at my older videos.
At the end stage of drying, vacuum seal it and stick it in the fridge for.a month longer. The remaining moisture will equalize and you will lose the dark over dry edges. 👍
it was stahdard pig - i believe it is going in the range from 28 to 35 mm diameter . it could be any size , most important is internal temp , but if it is bigger diameter you need to cook very carefully not to overheat outside.
Great video but wrecked by the constant loud background music. Okay at the start but then it has to stop. Many cooking videos have this constant drone and it really pi$$es me off.
i hope you slice the way you like to. I try to explain what i like. If slice is bigger you would need to bite it - now i have i slice (sometimes two), one bite
Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt 20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.
Yes it can be done, but beef have a little different structure. i never they to do only beef , but mix with pork - perfect. If you looking beef only - i would suggest to look for meat sticks - dryed beef sticks - i have video on my chanel.
