Author Topic: Cured meats so far this year  (Read 802 times)

Offline qdog1955

  • Old Cheese
  • *****
  • Location: York, Pa. USA
  • Posts: 513
  • Cheeses: 44
  • Just because we can----doesn't mean we should
Re: Cured meats so far this year
« Reply #15 on: February 28, 2015, 08:30:46 AM »
Danbo----In my humble opinion----this book is the starting  bible on curing meats and sausage----you may not need any other source----though there are others.   http://cheeseforum.org/forum/index.php/topic,13946.msg106481.html#msg106481   ----and I don't believe there is anything more complicated in meat then there is in  making cheese---just pay attention to the rules and recopies, and follow the learning curve.
Qdog
« Last Edit: February 28, 2015, 08:36:02 AM by qdog1955 »
Worrying----is like sitting in a rocking chair---- a lot of motion-----but it gets you no where.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 330
  • Cheeses: 9
  • Default personal text
Re: Cured meats so far this year
« Reply #16 on: February 28, 2015, 08:38:58 AM »

I have \ use Rytek Kutas's book as well.


Danbo----In my humble opinion----this book is the starting  bible on curing meats and sausage----you may not need any other source----though there are others.   http://cheeseforum.org/forum/index.php/topic,13946.msg106481.html#msg106481   ----and I don't believe there is anything more complicated in meat then there is in  making cheese---just pay attention to the rules and recopies, and follow the learning curve.
Qdog

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 330
  • Cheeses: 9
  • Default personal text
Re: Cured meats so far this year
« Reply #17 on: February 28, 2015, 08:44:20 AM »


Hi John, that is one of the models I have been looking at. At this point I am more inclined to do the window option as the room is only 4' X 8'. I have been wondering about the humidity factor as all units will extract the humidity.


I have a humidifier that keeps it around 80% humidity. This time of year temperature is not an issue but need to figure something out before summer.
I have a portable AC like this one (I think Haier makes it) in my shop because I didn't have a good place for a window unit (we have casements).  The portables are easier to duct but are rather large and take a fair amount of space.  Either way you go you will effectively be putting a 10,000 or so BTU "dehumidifier" in your cave so you may need more humidity pumping to compensate.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 330
  • Cheeses: 9
  • Default personal text
Re: Cured meats so far this year
« Reply #18 on: February 28, 2015, 09:08:44 AM »
I would really like to try curing meet. A there any books / meat bibles that I should look at? I'm thinking having just a single fridge for meat curing.


Is there a risk of unwanted things in the meat that makes it hard to do on your own?


:-) Danbo


Danbo, there are really only 2 items to deal with.

1) botulism, A small amount of sodium nitrite very effectively inhibits microbes, including botulism bacteria. That is Saltpeter or Instacure #1, or pink salt.

2)Microbes, Salt kills microbes (such as bacteria). When a high concentration of salt is introduced to the outside of the cell membrane, water molecules leave the cell by osmosis. When enough water leaves a bacterial cell, it dies, or at least becomes inactive, and can’t spoil the meat.

http://www.culinate.com/columns/ask_hank/curing_meat

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark
  • Posts: 959
  • Cheeses: 76
  • Making cheese makes me calm
Re: Cured meats so far this year
« Reply #19 on: February 28, 2015, 11:31:35 AM »
Thank you so much for your advices guys!


I will definately try curing meat - it looks fantastic. Hey, and the you can make a proper homemade tapas with meat, cheese and sour dough bread. Fantastic!


:-) Danbo

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 2,183
  • Cheeses: 100
Re: Cured meats so far this year
« Reply #20 on: February 28, 2015, 11:59:14 AM »
Have a look at my blog Danbo.  I put recipes on there for wet curing hams and dry curing bacon.  There's also one for gravlax and pastrami.
« Last Edit: February 28, 2015, 04:55:26 PM by Al Lewis »
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 330
  • Cheeses: 9
  • Default personal text
Re: Cured meats so far this year
« Reply #21 on: February 28, 2015, 12:32:07 PM »
You have done a great job on building your blog Al.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 2,183
  • Cheeses: 100
Re: Cured meats so far this year
« Reply #22 on: February 28, 2015, 12:49:12 PM »
Thanks shotski! You can thank H-K-J for that.  I didn't even know about them until he showed me the one he did and explained how I could build one.  His is much better than mine as he has gone to great lengths to put step by step cheese makes on his.  I just wanted to share some recipes with friends.  Here's H-K-Js.
« Last Edit: February 28, 2015, 04:43:20 PM by Al Lewis »
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark
  • Posts: 959
  • Cheeses: 76
  • Making cheese makes me calm
Re: Cured meats so far this year
« Reply #23 on: February 28, 2015, 03:00:58 PM »
I have (with great interest) already been on your blog numerous times. What a palette of deliciousness... :-)

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 2,183
  • Cheeses: 100
Re: Cured meats so far this year
« Reply #24 on: February 28, 2015, 03:19:15 PM »
The recipes that say Lou's in front of them are mine.  Lou is my wife's nickname for me.  The others are just things I enjoy making and eating.  Be happy to look up any recipes for you until you can get Kutas' book.  I also have a couple of others I use by Michael Ruhlman and one by Jerry Predika.
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark
  • Posts: 959
  • Cheeses: 76
  • Making cheese makes me calm
Re: Cured meats so far this year
« Reply #25 on: March 01, 2015, 12:35:59 AM »
Hi Al,


Thanks a lot. :-)


:-) Danbo

Offline John@PC

  • Old Cheese
  • *****
  • Location: Hartsville, SC
  • Posts: 874
  • Cheeses: 79
  • Default personal text
    • Perfect Cheese
Re: Cured meats so far this year
« Reply #26 on: March 01, 2015, 09:00:07 AM »
Hi John, that is one of the models I have been looking at. At this point I am more inclined to do the window option as the room is only 4' X 8'. I have been wondering about the humidity factor as all units will extract the humidity.
.  For that size cave you shouldn't have any problem humidifying with whatever A/C you choose. There's a lot of good options out there now.