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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11 мар 2021
