Hi, I'm Matt the Butcher, a certified whole animal butcher, and with over 10 years of experience in the trade I absolutely love what I do. This RU-vid channel is focused on butchery and charcuterie techniques using a variety of kitchen equipment. Working as a full time butcher I tend to get too busy to experiment at work, so my home kitchen is where I have started to build on techniques and recipes to then bring back into the professional world. I'm excited to share all of my experiments, tests, successes, and even the things that didn't turn out! Thanks for checking out my channel and please leave a comment to let me know what you're watching and what you think!
If you guys would like to support my channel please consider checking out my merch store, all profits go back into creating better content! thank you so much.
I dig into naturally aged Lap cheong making and figured that I need a wine fridge instead of a mini fridge to make the temp / moisture ideal. glad to know I can also use it for Salami :)
Hi any refrigerator that still runs will work. I got this off Craigslist 8 years ago. I only turn it in when I’m curing meats. This will produce higher quality product due to temperature and humidity regulation. I’ve cured meats in my closet too lol it works but dries very fast and the texture, if larger than 32mm, is not good due to case hardening!
That one is JUNKY TOO! Ever watch a butcher in the meat departments. THERE GETTING IT BUDDY! There saw is getting with the program > All else fails, I'am going to get a bandsaw. with a back board. Be done with this stupidity
I have a question. I was making coppa and the humidity was too high (it fluctuates between 96% to 50%). Unfortunately, the blue mold was developing. I read somewhere that the blue mold was due to the high humidity. Does a fan help to reduce the humidity? Or, do I need to use desiccant to lower the humidity?
I’m just getting my wine fridge to do this to make guanciale. Have any tips? Is it ok to just use water and a fan? I found a hygrometer but your solution seems way cheaper
This helped me out so much and it was so simple to follow! I found one prior to this was so complicated, even though it claimed to be the "easy" one. This one is bookmarked and saved.
Thanks, great explanation. All wine fridges in Australia seem to have fans in back , no cold plate. Would this be detrimental in having too much air flow?
Incredible, love the history you dug into and split contemporary bbq where they really refine say the brisket or ham from texas old school bbq where they subdivide and cook larger sections of the animal.. which reminds me of the step before that, which where im from we'd call "old Virginia bbq' (1600-1800s) which is where theyd take whole ox or hog and butterfly it and cook it over pits dug in the ground (like carolina whole hog). And since my heart is drawn more to the old school bbq of my childhood when i think smoked beef I think roast cuts like the shoulder clod. All this to say i really enjoy how you guys contextualize the history of bbq in the cuts you offer and cant wait to try this myself as its pull on my heart strings is much stronger than brisket's. Fantastic video as always.
Hi! Beef liver cooks up very different than pork liver in this kind of application and not in a good way. It kind of curdles and doesn’t spread as well.
@@MatttheButcher How would you cook Beef liverwurst? I've done some research and came up with a recipe but just not sure how to cook it. I'm guessing that I would boil it. I'm not looking for a spreadable one, just one that can be sliced. We love Wellness meats all beef liverwurst and I'm trying duplicate one close to theirs.
@@reginacorbett-mortgageloan8956 hi, that’s awesome you found a recipe! Yes I’d poach it in a water bath no more than 170 deg F . Put it in a casing or terrine mold and cook it like that until internal temp is 145 . Hope it works out thanks!
@@MatttheButcher Great! thank you so much! I ordered some casing from your link. This is the recipe I put together after researching recipes found online. 16oz 80% Beef 6.4 oz Beef Liver 4.8 oz Beef Heart 4.8 oz Beef Kidney 2 tsp sea salt 2 tsp onion powder 2 tsp pepper 1 tsp coriander 1 tsp marjoram 1/2 tsp allspice
Mold is a crazy topic in the cured meat world. I have eatin every kind and color and never got sick. A clean healthy room will produce white and maybe green molds which everyone seems to think is fine to eat. Orange and purple and black is were eyebrows start to raise . If seen , wipe it off and finish drying it. You should be fine. I’ve never heard anyone get sick from salami mold unless they’re allergic. But it’s hard to find black and white information on it.
@@MatttheButcher thank you so much! In fact in our country we dont have that much of dry aged knowledge,so I can only trying to figure out on youtube, appreciate! subscribed!
Ha. Turphecken. Hilarious. Thanks Matt. This is just the video i need. I am a mad cook and love starting with a full bird for most recipes. I had never heard of tunnel boning but its perfectly logical. Just bought a new smoker so, this will be fun. Cheers from Australia. 🍻🍗
And of course if you dont plan on making any stock & have dogs always give the dog that bone. I always hook my dog up with the trimmings (And before u guys come for me dogs can have raw chicken bones, not cooked ones. Cooked ones splinter)
Thank you for this video. Your solution to humidity is simple, and the tips on reducing humidity over time erysipelas valuable. I've cured cuts of meats before, but am.only just starting with salami. So this tutorial was incredibly valuable. Q: What was the recipie for the very dark salami? It looked so good!
Nothing I can't afford to pay attention now a days... I'm an old man..Everything is so expensive..If I pay a bill I can't eat... I'm sure someone will leave me a mean comment but everyone be blessed
@@MatttheButcher That is very kind of you been a while since I had a steak.. I'm an old man who fought for my country I'm no one special just a small fish in a big pond...you be blessed..I liked and subscribed
Because most Americans are fighting just to buy basic groceries now I would say that hotdogs were the number one item grilled for the holiday this year. And really a grilled hotdog tastes pretty good and feeds a group fairly cheap. Yes some people grilled steak and chicken and such. That's great and part of being an American. But I would bet that hotdogs were the number one item grilled.
Hi! Yes you can cure smaller whole muscles like coppa, bresaola and lomo in the wine fridge , larger pieces like prosciutto I wouldn’t recommend unless you have a large refrigerator , hope that helps !
