Curing Pork Italian Style From 99¢/lb. Pork Butt to $30/lb. Cured and Aged Delicacy!!

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Hello again from Heardsmen Foods! Today I discuss how to cure and age Italian Style cheap pork and transform it into an amazing treat!! I hope you enjoy! Let me know what you think in the comments below. If you are not yet a subscriber, be sure to subscribe and tell us what you think, and thanks for watching and for being part of The Heard!
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Развлечения

Опубликовано:

10 май 2022

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Комментарии : 21

@miker.3623 5 месяцев назад

I liked/subscribed to this program because you talk real turkey, and your followers pitch in too. Your students should be proud to have a teacher like you, as I/we are becoming.

@TheHeardsmen 5 месяцев назад

Wow! Thanks so much!

@edwardciaia3448 9 месяцев назад

Try a mix of 75% salt and 25% of brown sugar for dry brine and a rule of 24 hours per Kg. Clean the salt with water, wrap the meat in paper towels and hang it overnight at room temperature. Put a plate underneath to collect what dripps. Next day season the meat with whatever you like, wrap it with a anything that let's it breathe and most important, wrap it tight with a thread. Hang it in the fridge untill it looses 35% of it's weight. It shouldn't take more than two weeks or so.

@TheHeardsmen 9 месяцев назад

That is awesome Edward! I will give it a try!

@Nicole-treelinequilting 2 года назад

That was fascinating. I’m getting into canning again after a many year break. Sourdough starter will be my next endeavor. I never thought about curing meat.

@TheHeardsmen 2 года назад

I have been thinking of doing some bread making too!

@Nicole-treelinequilting 2 года назад

@@TheHeardsmen bread making is one of the most therapeutic things I’ve ever done. It’s so satisfying when the dough comes together. You can “feel” it. And the taste can’t be beat.

@joshquattrocchi6378 2 года назад

Can’t wait to see the end result.

@TheHeardsmen 2 года назад

I’m really looking forward to it too!

@lemontwists2833 2 года назад

Love ya too man, the process is very interesting but I think that sandwich idea I showed you is even more interesting

@TheHeardsmen 2 года назад

Not sure I am that brave!

@lemontwists2833 2 года назад

@@TheHeardsmen oh I believe in you

@sic-n-tiredtired4273 6 месяцев назад

It would be great if you showed us YOUR process to see exactly what to do thanks

@TheHeardsmen 6 месяцев назад

That is a great idea. I am working on this currently, so stay tuned. Thanks for watching!

@sic-n-tiredtired4273 6 месяцев назад

@@TheHeardsmen will do can't wait

@withoutprejudice8301 2 месяца назад

@@sic-n-tiredtired4273 weigh meat, convert to grams, multiple by .03, answer is weight of salt for an equilibrium cure. If using cure salt (#2), one teaspoon per 5# meat then add remainder amount of salt. Easy-peasy.😊