Ran out of my dry cured beef and it's time to get busy. I have made some adjustments to my recipe.
- Less sugar will be used with a tad more pepper.
- On the second piece I have added garlic.
- I applied the entire cure at the beginning instead of every 7 days.
(http://tapatalk.com/mu/63872c0e-35c8-9721.jpg)
(http://tapatalk.com/mu/63872c0e-3701-7dd1.jpg)
(http://tapatalk.com/mu/63872c0e-3717-041c.jpg)
(http://tapatalk.com/mu/63872c0e-3729-931c.jpg)
I was not happy with this cut of beef, but I got it 2x1 @ 2.25/lb so it worth a try. I had to separate the first piece.
(http://tapatalk.com/mu/63872c0e-3793-90b0.jpg)
(http://tapatalk.com/mu/63872c0e-37a9-1e25.jpg)
On the second, the cure #2 should be 5g not 6g.
I will cure for about 15-21 days, cold smoke for 12 hours and then to the drying cabinet @ 60 Deg for a 40-50% loss. This time around I'll use protein lined casings ( thanks NepaS for the suggestion ). The bags will be "massaged" once a day to help spread the cure. Water will not be removed. It will probably take 4-6 months and hopefully end up with some more of this:
(http://tapatalk.com/mu/63872c0e-390d-1669.jpg)
Thanks
SamuelG
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I haven't made some in a while. Hopefully I can start dry curing again in October. I will be interested to know how the full cure for 14 days works. I never put mine in a casing, so I will also be interested to see how that works.
So I got a little busy and had to wait 23 days in cure, longer than I have ever gone.
Took the largest piece out.
(http://tapatalk.com/mu/63872c0e-0fce-524e.jpg)
Gave it a good was and dry
(http://tapatalk.com/mu/63872c0e-0ff4-af73.jpg)
Got the meat aging bags ready. This is an idea I got from BLSH. I made a sleeve and vac packed it.
(http://tapatalk.com/mu/63872c0e-1063-86ba.jpg)
(http://tapatalk.com/mu/63872c0e-1078-db79.jpg)
(http://tapatalk.com/mu/63872c0e-108b-67d9.jpg)
(http://tapatalk.com/mu/63872c0e-10a8-1d68.jpg)
If it does not work, I'll have to use a straw. I hope this gives it a more even dry, but we will see.
SamuelG
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Ok. I used protein lined on these to see how it turns out.
(http://tapatalk.com/mu/63872c0e-2e9e-8214.jpg)
Washed and pat dry
(http://tapatalk.com/mu/63872c0e-2eb1-87aa.jpg)
Stuffed into casings
(http://tapatalk.com/mu/63872c0e-2ee6-0cd4.jpg)
Set to hang and dry with the rest
(http://tapatalk.com/mu/63872c0e-2f25-8955.jpg)
SamuelG
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The meat aging bagged beef looks fantastic. It has no mold and is drying very evenly. I wish I had some of those ham nets to hang it better, but so far I cant complain.
The ones in the protein lined... WHAT A POS!!! I have to wipe them daily with vinegar.
Here is the one that was just hung.
(http://tapatalk.com/mu/a6890b6d-9363-5ca5.jpg)
SamuelG
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Looks real good. Cant wait to get my fridge dry cabinet back running when we get south.
Hey lemme know if you would like to try a Landjaeger recipe.
Quote from: NePaSmoKer on September 18, 2011, 06:03:48 PM
Hey lemme know if you would like to try a Landjaeger recipe.
NePas,
A secret recipe???
:)
Send it right over! I'll use it for my next batch when I'm done drying this one.
Gracias
SamuelG
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Quote from: SamuelG on September 18, 2011, 06:08:13 PM
Quote from: NePaSmoKer on September 18, 2011, 06:03:48 PM
Hey lemme know if you would like to try a Landjaeger recipe.
NePas,
A secret recipe???
:)
Send it right over! I'll use it for my next batch when I'm done drying this one.
Gracias
SamuelG
Sent from my iPhone using Tapatalk
I will post in the sausage area so everyone can try it.
Its from the vault ;D
I thought the "vault" was packed and sitting somewhere in GA under maximum security???
Thanks for the recipe. I think I have at least 2-3 weeks of dry time before I can start again.
SamuelG
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So far so good. The beef is turning out amazing! It has lost 26.88% weighting in at 2 lbs 14.8 oz or 1327 grams. It has great color and the outside is not drying too fast.
(http://tapatalk.com/mu/63872c0e-067d-ba00.jpg)
It's a half way done I would say.
SamuelG
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The beef in the casings looking better!
(http://tapatalk.com/mu/63872c0e-b38f-83c5.jpg)
SamuelG
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How would using Morton tender quick effect this recipe.
Mike
Man oh Man, how did I miss this one
I purchased the bags a while back after Eric had posted about them - just not tried them yet.
Thanks for the reminder.
Looks awesome Samuel !!
Awesome, I'll be watchin this thread too ;D
Quote from: Wallaby on October 10, 2011, 03:04:59 PM
How would using Morton tender quick effect this recipe.
Mike
I hope someone with more experience sees this.
It says it has both nitrate and nitrite....according to their own info it can be used for dry cures.
I do not want to give you information that could get someone sick. I mix all my cures according to specific recipes and maintain the proper Percentages recommend. For these I use Cure #2.
Hope this helped.
**** Please verify this info ******
SamuelG
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Thanks for watching. They seem to be getting closer to being ready.
:) :) :)
SamuelG
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Quote from: SamuelG on October 10, 2011, 07:48:56 PM
Quote from: Wallaby on October 10, 2011, 03:04:59 PM
How would using Morton tender quick effect this recipe.
Mike
I hope someone with more experience sees this.
It says it has both nitrate and nitrite....according to their own info it can be used for dry cures.
I do not want to give you information that could get someone sick. I mix all my cures according to specific recipes and maintain the proper Percentages recommend. For these I use Cure #2.
Hope this helped.
**** Please verify this info ******
SamuelG
Sent from my iPhone using Tapatalk
I don't follow every post and thread, but I did happen to read this; to see how your Bresaola was coming out. You Bresaola does look good.
There are three types of Morton cures mixes, two are interchangeable. These are Morton Tender Quick and Morton Sugar Cure. These are both considered fast acting cures, and may not be suitable for curing over long periods of time for dry curing sausage. There may not be enough nitrates to last over an extended time; such as over 2 weeks. Having said that some sausages that can be air dried within two weeks you can use just cure #1 or for that fact Morton's TQ. But the premixed Morton cures may make it difficult to measure the proper amount of salt, and you may end up with a product too salty.
Morton Smoke Flavor Sugar Cure, contains sodium nitrate (no nitrites in the mix), and is not interchangable with the two cures mentioned above. This is the brand to use for curing over longer periods of time; such as large cuts of meat. Though it contains sodium nitrate, I would think the added salt ans sugars to the mix would make it difficult to calculate the appropriate amount of salt needed for a sausage recipe; but should be alright for dry cured whole muscle meat such as Bresaola. For dry cured sausage, unless I had a specific dry cure recipe that was written for this cure mix I would not use it for dried cured sausage.
In it's description where it states that Morton Tender Quick and Sugar Cure (plain) can be used as a dry or sweet pickle means you can use it as a dry brine and apply it directly to the meat or make a wet brine to cure with. As for Morton Smoke Flavor; it can only be used in it's dry form, and should not be mixed and used as a wet brine.
Thanks Habs!
It great to have experts like you that take the time to respond to posts. Thanks for the compliments on the bresaola this one seem to be the best so far, but we need to see how the longer cure time affects the taste and texture; not to men the use of the " drying bag".
Sam
SamuelG
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The reason i ask was that they list a recipe for dry cured country ham using tender quick. They lsay to use 1 TBS per pound of meat. Would not this replace the salt and cure in a recipe.
Mike
Quote from: Wallaby on October 11, 2011, 05:55:37 AM
The reason i ask was that they list a recipe for dry cured country ham using tender quick. They lsay to use 1 TBS per pound of meat. Would not this replace the salt and cure in a recipe.
Mike
I don't have my Morton's Meat Curing Guide book handy right now, but it should say to use Morton Smoke Flavor Sugar Cure for a dry aged country ham. If the recipe lists TQ or the plain Sugar Cure, then in the instructions you should see directions of applying half the cure for a certain amount of time. Removing the cure and applying and additional application and continue curing, or it may combine wet and dry curing methods. I'll try to locat my book. But as I mentioned in my earlier post, you would be better off using the Smoke Flavor Sugar Cure, if you don't have Cure #2.
Thanks Habs
They do show talk about overhauling the meat but they do say to inject lager cuts such as hams. i was wondering about smaller cuts like this beef.
Mike
Quote from: Wallaby on October 11, 2011, 01:33:12 PM
Thanks Habs
They do show talk about overhauling the meat but they do say to inject lager cuts such as hams. i was wondering about smaller cuts like this beef.
Mike
Do you have access to cure #2 ?
I can't answer that question at this moment. I stopped using Morton cures years ago, so I will need to read up on it.
If you just want to quick cure small cut of meat, then TQ is often used for that. You can quick cure hams, as you mentioned by injecting an amount of brine that is equal to 10% of the meat's green weight. It the dry cure aging that I am not sure about, and that is the method used to cure beef into Bresaola.
Lookin gooood Sam!
All this posting made me hungry, do I just had to try some! :)
(http://tapatalk.com/mu/a6890af7-c2da-3a91.jpg)
Ahhh one more slice
(http://tapatalk.com/mu/a6890af7-c304-c20d.jpg)
So thats why I wait and wait and wait. Can't wait till the bigger piece is ready.
Thanks for those that follow this post!
Ole!
SamuelG
Sent from my iPhone using Tapatalk
That has gotta be soooooooooo gooood!
1/2 of the stuff is packed, including my slicer. A sharp knife will do go the first tasting...
(http://tapatalk.com/mu/a6890b79-782e-6682.jpg)
(http://tapatalk.com/mu/a6890b79-7840-d99b.jpg)
(http://tapatalk.com/mu/a6890b79-7859-1179.jpg)
It is very very good.
SamuelG
Sent from my iPhone using Tapatalk
IT looks very, very good!
That looks awesome, I missed the last post that looked great too. Lots of patience you must have. ;)
Man, I wish I could taste thru my screen ;)
That has JUST got to be GOOD, I know I could never wait that long!
congrats.
Niiiiiiiice.
The color looks awesome and I know its gotta be gooood.
Thanks!!!
Sorry I haven't been posting or answering but the move / remodel has me going crazy.
The bad news is that the only item that broke with the move was......
my drying chamber. :(
I'll have to find another...
SamuelG
Sent from my iPhone using Tapatalk
TODAY IS THE DAY!
Final weight came in at 1 lb 15 oz.
(http://img.tapatalk.com/62fe28d4-9dbc-667f.jpg)
(http://img.tapatalk.com/62fe28d4-9dc9-2ac5.jpg)
(http://img.tapatalk.com/62fe28d4-9ddc-b8e5.jpg)
(http://img.tapatalk.com/62fe28d4-9de8-414a.jpg)
(http://img.tapatalk.com/62fe28d4-9df3-b1fe.jpg)
(http://img.tapatalk.com/62fe28d4-9e13-3f11.jpg)
I must say that I'm impressed with the results. Wish everyone could try it.
Wow! Well worth the long long wait.
Ole!
SamuelG
Sent from my iPhone using Tapatalk
Very good looking, Wish I could try it too ;)
That does look good.
Ok going to make my self sound stupid again! My family on both sides smoked and cured dry meats such as this ,pepperoni and others. Unfortunate for me the ones that did had no one interested to continue on.What is dryed beef for? To eat as a snack or what. Also where could a person buy a few slices to taste that would be good. I assume a deli wouldn't be great being processed commercially any more. Now doe's a person need a drying cabinet to dry this. I seem to remember them saying something about uncle Joe hanging it in the basement. My basement stays 55-60 degrees and pretty dry year round. This really is a interesting subject i would be glad to hear more about.
Ya X2 on what viper said. I have a freind who makes all kinds of dry cure sausage just hanging in his cold storage and he hasn't killed anyone YET LOL but it sure is good eating. The old ways seem a lot easier and the old folks seem to have their ways
That money shot looks awesome Sam.
I'm impressed! What a remarkable job you did!