This is epic writing and next-level survivalist skills. Can we move in with you for the apocalypse? Sadly my forearms aren’t as powerful as your trusty assistant but I’m okay at knots!
awesome to learn how cured meats are made, hope to try it out one day. Is there no way of knowing the product has botulism other than trying it or getting a lab test? lol
If the rules are followed then you are eliminating the chances. The Prague salt is very important, and the controlling of the humidity and temperature. The 40% loss in weight will also ensure the water content is at a safe level to inhibit the nasties. Also if something looks just wrong it will also smell that way.
I salute you Chef! One who can make their own cured meats is definitely deserving of praise. It is amazing how different “home made” tastes compared to what you purchase in the supermarket. We have been lucky in the past to have a butcher who prepared his own, but alas we don’t live there anymore.
It’s something I very much enjoy and although there is a most definite risk, I am mindful to follow every rule closely. I suppose you never know, but the controls work for a reason so best to stick to the controls. I think if you blunder ahead and ignore the nitrates then you’ll be in dangerous territory.
Ahh the never ending adventures of charcuterie. Now that my annual health inspection has been completed (we passed with flying colors), I have another year to try your recipes unbothered.
Will, terrific read. I think you hit the nail on the head here:
"It’s important to be able to make the ingredients that I rely upon, products that I usually depend on others to make such as cheese, vinegar and charcuterie. Products that it’s easy to take for granted, and ones that keep the old skills alive. "
We don't have to know how to cure our own meats, make our own cheese, ferment our own vinegars -- but by doing so, it helps us appreciate the work that goes into putting food on the table, and, perhaps more importantly, keeps those techniques alive so others can enjoy them in the future. I've done a number of wet cures to great success, but this might be the nudge I need to try out a dry-cure. Thanks for writing and sharing your knowledge.
I go as far as making my own gravlax, pickled fish, and potted meats/patés/terrines. This eldritch business with the sausages and such is Terra Incognita and probably will stay that way, for better or worse. I used to keep company with one of the microbiologists who works in the botulism lab at the US Centers for Disease Control and heard one too many stories about home preserving projects gone fatally wrong. I am deeply impressed and delighted that you do this and do it with such care and caution.
Thanks for the mention! I will have to give this a go! I also made guanciale when I did the salami. I have a temperature control thing for a fridge but haven’t really got it working properly yet, so I may stick to just air drying. Although pancetta might take too long for our climate. 🤔
I haven’t eaten meat in over 50 years, and likely won’t in the future but love everything you write and look forward to the next. 🙏🏽🙏🏽🙏🏽
Thank you so much. As much as it’s a difficult recipe in some ways, I think it’s important to share skills like these.
This is epic writing and next-level survivalist skills. Can we move in with you for the apocalypse? Sadly my forearms aren’t as powerful as your trusty assistant but I’m okay at knots!
I’ll do the charcuterie if you make the cakes ?
That’s the sort of deal we can work with. When the lottery win comes in and we buy a village, you’re in!
I’m there.
Sadly, this will have to wait until I can make a business case for a curing cabinet. A sub-tropical climate means a fire stair just won't cut it.
They’re quite reasonable and a wine fridge is a good starting point … let me know if you get one.
I've always wanted to know how to do this! Thank you
Welcome.
awesome to learn how cured meats are made, hope to try it out one day. Is there no way of knowing the product has botulism other than trying it or getting a lab test? lol
If the rules are followed then you are eliminating the chances. The Prague salt is very important, and the controlling of the humidity and temperature. The 40% loss in weight will also ensure the water content is at a safe level to inhibit the nasties. Also if something looks just wrong it will also smell that way.
I salute you Chef! One who can make their own cured meats is definitely deserving of praise. It is amazing how different “home made” tastes compared to what you purchase in the supermarket. We have been lucky in the past to have a butcher who prepared his own, but alas we don’t live there anymore.
Thank you for the compliment Sally. I like to use the old fashioned skills in my work.
how cool! I feel like I am too nervous to try to do this!
Agreed. There is always an amount of nervousness with these things but just press ahead anyway.
It’s something I very much enjoy and although there is a most definite risk, I am mindful to follow every rule closely. I suppose you never know, but the controls work for a reason so best to stick to the controls. I think if you blunder ahead and ignore the nitrates then you’ll be in dangerous territory.
Ahh the never ending adventures of charcuterie. Now that my annual health inspection has been completed (we passed with flying colors), I have another year to try your recipes unbothered.
Will, terrific read. I think you hit the nail on the head here:
"It’s important to be able to make the ingredients that I rely upon, products that I usually depend on others to make such as cheese, vinegar and charcuterie. Products that it’s easy to take for granted, and ones that keep the old skills alive. "
We don't have to know how to cure our own meats, make our own cheese, ferment our own vinegars -- but by doing so, it helps us appreciate the work that goes into putting food on the table, and, perhaps more importantly, keeps those techniques alive so others can enjoy them in the future. I've done a number of wet cures to great success, but this might be the nudge I need to try out a dry-cure. Thanks for writing and sharing your knowledge.
Looking forward to this series! Very interesting insights!
I go as far as making my own gravlax, pickled fish, and potted meats/patés/terrines. This eldritch business with the sausages and such is Terra Incognita and probably will stay that way, for better or worse. I used to keep company with one of the microbiologists who works in the botulism lab at the US Centers for Disease Control and heard one too many stories about home preserving projects gone fatally wrong. I am deeply impressed and delighted that you do this and do it with such care and caution.
Thanks for the mention! I will have to give this a go! I also made guanciale when I did the salami. I have a temperature control thing for a fridge but haven’t really got it working properly yet, so I may stick to just air drying. Although pancetta might take too long for our climate. 🤔
Can you also cook and eat after the 2 weeks of curing?
No not at all . This needs to be dried. If you want to try a ‘fresh bacon’ you could go and look through my archive. You’ll find all you need there.
You almost make me want to try this myself!