That looks a little dangerous to me. The title says "cured" but you didn't cure it at all. The salt won't do it. Curing involves nitrates / nitrites. And you didn't cook / heat it to 150 deg. F. I notice this was over a year ago. Are you still alive?
There is a lot of info available on the web and elsewhere on curing, smoking, drying meats. I advise people to research a bit before playing with raw pork.
I can't begin to thank you for this vid. Two questions before I begin. If I dry the "hams" outside, what should the average temp be? Also, when yours were ready to eat, you unwrapped, sliced, and ate. I think I saw mold on the meat, but not sure. Is it okay to eat the mold on the "crust"? Thanks again.
@tsima1000 : I designed the meat dryer myself; it's really quite simple.
Build a pine or cedar box (mine is 3" x 1.5" x 1.5").
You can buy a pair of cheap computer fans at your local computer/electronics store. they work on 12v and use minimum current (also they are very quiet), so any 12v power supply will do (my 2 fans together require 1watt).
Cut 2 holes in the rear panel of the dryer (bottom left & top right) to fit the fans, making sure you install them in opposite direction (one will push the air and the other pull the air). This will create a constant draft inside the wooden box.
If you're going to be using the dryer inside your home (as opposed to garage or shed), I recommend closing off the back in order to create a closed loop ventilation system (no smells in the home);
@tsima1000 the easiest way would be to build a 2nd rear panel 2 to 3 inches away from the back panel and install the fans on it. The wooden box will absorb most of the humidity while the meat is drying and you can also add rock/sea salt inside the dryer to help draw the moisture out of the circulating air.
Ok great, I'm actually trying this now, I've had my curing for about a week now. I ended up just doing salt/sugar and Herbs. Mine may need to sit for a little more than 8 weeks as it looked a little thicker than you loin but I weighed it and will continue to check on it. Thanks for the great video, it was one of the few I found that gives you the whole process.
@jaredz8182 : Congratulations on taking this first step! Please let me know how it turns out, and how you like the finished product. I've done close to 10 batches now, and they get better each time. Weighing the dry meat is a really good idea to avoid too dry/too salty end result. By the way, in case you're wondering where I got the 35% figure, I found it in an Argentinian Ministry of Agriculture document for prosciutto drying. Cheers!
@thierrytu The finished product turned out great, it was every bit as good as the stuff you can get in the store. I hung it in my basement with a humidifier running and it took ~ 4 weeks. Thanks again for the great recipe.
@jaredz8182 : The brandy is totally optional and is strictly used for flavour; I rubbed a very small amount, as you noted. I've made batches of cured tenderloin with no herbs, pepper or brandy (just the salt/sugar for curing) and they were just as tasty. Thanks for your interest!
That looks a little dangerous to me. The title says "cured" but you didn't cure it at all. The salt won't do it. Curing involves nitrates / nitrites. And you didn't cook / heat it to 150 deg. F. I notice this was over a year ago. Are you still alive?
There is a lot of info available on the web and elsewhere on curing, smoking, drying meats. I advise people to research a bit before playing with raw pork.
jgibson111 1 week ago
great video thanks!
JimmyV2009 4 months ago
I can't begin to thank you for this vid. Two questions before I begin. If I dry the "hams" outside, what should the average temp be? Also, when yours were ready to eat, you unwrapped, sliced, and ate. I think I saw mold on the meat, but not sure. Is it okay to eat the mold on the "crust"? Thanks again.
mountnman100 10 months ago
Thanks so much for the great video. Where did you get your special meat dryer from?
tsima1000 1 year ago
@tsima1000 : I designed the meat dryer myself; it's really quite simple.
Build a pine or cedar box (mine is 3" x 1.5" x 1.5").
You can buy a pair of cheap computer fans at your local computer/electronics store. they work on 12v and use minimum current (also they are very quiet), so any 12v power supply will do (my 2 fans together require 1watt).
thierrytu 1 year ago
@tsima1000 :
Cut 2 holes in the rear panel of the dryer (bottom left & top right) to fit the fans, making sure you install them in opposite direction (one will push the air and the other pull the air). This will create a constant draft inside the wooden box.
If you're going to be using the dryer inside your home (as opposed to garage or shed), I recommend closing off the back in order to create a closed loop ventilation system (no smells in the home);
thierrytu 1 year ago
@tsima1000 the easiest way would be to build a 2nd rear panel 2 to 3 inches away from the back panel and install the fans on it. The wooden box will absorb most of the humidity while the meat is drying and you can also add rock/sea salt inside the dryer to help draw the moisture out of the circulating air.
thierrytu 1 year ago
Ok great, I'm actually trying this now, I've had my curing for about a week now. I ended up just doing salt/sugar and Herbs. Mine may need to sit for a little more than 8 weeks as it looked a little thicker than you loin but I weighed it and will continue to check on it. Thanks for the great video, it was one of the few I found that gives you the whole process.
jaredz8182 1 year ago
@jaredz8182 : Congratulations on taking this first step! Please let me know how it turns out, and how you like the finished product. I've done close to 10 batches now, and they get better each time. Weighing the dry meat is a really good idea to avoid too dry/too salty end result. By the way, in case you're wondering where I got the 35% figure, I found it in an Argentinian Ministry of Agriculture document for prosciutto drying. Cheers!
thierrytu 1 year ago
@thierrytu The finished product turned out great, it was every bit as good as the stuff you can get in the store. I hung it in my basement with a humidifier running and it took ~ 4 weeks. Thanks again for the great recipe.
jaredz8182 11 months ago
What does the Brandy do (is it optional?) and do you just put a small coating on?
jaredz8182 1 year ago
@jaredz8182 : The brandy is totally optional and is strictly used for flavour; I rubbed a very small amount, as you noted. I've made batches of cured tenderloin with no herbs, pepper or brandy (just the salt/sugar for curing) and they were just as tasty. Thanks for your interest!
thierrytu 1 year ago