The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › rinsing charcuterie
- This topic has 9 replies, 3 voices, and was last updated 9 years, 3 months ago by LLOYD A CUPICCIA.
February 23, 2014 at 3:30 am #1872
I have seen some videos where the bacon or charcuterie is soaked in cold water for 30 minutes and the water changed and repeated several times and they say it is to even out the saltiness. I watch the UMAi videos and there is never any soaking. I would be interested in some of your experiences with the water rinsing.February 23, 2014 at 10:32 am #7878Jan OomsMember
Hi Big Al,
No soaking is required at all if you have the correct cure recipe and the instructions from knowledgeable people.
Have a look at Wedliny USA forum. Big Guy’s curing recipe. and Smoking Meat Forums. Pops 6927’s wet brine cure.
Both of these cures are great, not salty at all and easy to do.
I have tried heaps of cure recipes and I prefer these two. Mind you, a lot is personal taste. I like anything smoked with a nice mahogany colour as well.
Jan.February 24, 2014 at 9:00 pm #7888
Thanks for the reply. Giving sight to the blind is a good thing. Thank you. I will most definitely follow your advice and look up these venues. God Bless Big AlFebruary 28, 2014 at 1:07 am #7900
Hi Big Al,
Not to brag but I make a lot of Bacon (the beef version only). If you use an equilibrium salt cure instead of excess salt cure you cannot over salt your Bacon.
On my blog I have a recipe or two if you want to try it out. Super easy.
http://kosherdosher.blogspot.com/2013/08/my-love-of-bacon.htmlFebruary 28, 2014 at 3:20 am #7901February 28, 2014 at 3:21 am #7902February 28, 2014 at 10:15 am #7903
I’ll give the beef bacon a try. I’m assuming the 12 lb of meat takes the entire cure of 1 lb salt 8 oz sugar + the 13 oz of brown sugar and 13 oz of maple syrup. + pink salt. Sounds like a lot of sugar for a cure recipe. Maybe I didn’t understand the recipe. You mix the cure then you have the flavor profile. Do you mix all the ingredients for the 12 lbs of meet.
I have some short ribs in the freezer, do I just cut off the bone? Is that what the butcher does?
What does the beef bacon taste like?
Big AlFebruary 28, 2014 at 12:21 pm #7904
Hi Big AL, En-route and using IPhone to respond. I will give you a better response when I get to a computer. First of all you can use what ever fatty meat you want. One technique is to make a large batch of cure Salt , Prague powder, sugar dextrose and mix thoroughly. What ever size meat you use I.E 2 lbs or 100 lbs all you do is place in container and evenly coat the meat with the cure. If you have a 2 lbs of meat you may only have to add 1/4 of cure. I have made nearly over a 100 lbs of bacon.
Another technique which I prefer and will cover in my blog later on is equilibrium. basically weigh the meat and add .25% cure #1 and 3% salt by weight.
More later LloydFebruary 28, 2014 at 10:53 pm #7905
Yes, I’ll look for your reply, we get busy and hard to keep an ole Kansas farm kid on track with all the other things on your plate. I appreciate the ratio on salt and cure to weight. I’ve always been a bit unsure. And when you get to your computer, I’m uncertain of the sugar / brown sugar / maple syrup added in my question.
You have convinced me I’m getting me some beef bacon goingMarch 2, 2014 at 5:54 am #7912
After reading my blog and the recipe I can see how it can be confusing. It was one of my first blogs I wrote. I am going to go back time permitting and re-work it so the average person can duplicate it.
this link and blog is better.
As far as ingredients this is what I would suggest and it just my personal preference.
SHORT RIB 1924 GRAMS
Cure # 1 0.25% 5g
SALT 3.50% 68g
DEXTROSE 1.50% 30g
BROWN SUGAR 2.70% 50g
BAY LEAF 0.03% .6g
PEPPERCORN 0.50% 10g
GARLIC 1.50% 30g
MAPLE SYRUP 3.60% 70g
CLOVES 0.06% 1g
STAR ANISE WHOLE 0.06% 1g
This whole recipe is based on percentages of meat weight. If the meat was only a 1000 grams the % would remain the same but the GRAMS would of course change. If you want you can leave out the cloves and star anise.
First thing I do is measure out the salt and cure and set aside. Measure and mix together the rest of ingredients and set aside. Using a container large enough to hold all meat coat meat with Salt and cure. Next coat meat with flavors and seal in bag. Depending on thickness this will need to cure at least a week and sometimes much longer. When I did the Beef Plate I had to go for 21 days. Short Ribs normally take 7-12 days. You just want to make sure cure gets all the way down into meat. This cure works with any meat.
What’s nice about using percentages of salt and cure is you cannot over salt. This is the Sous Vide of Curing or a better term Equilibrium of curing. Great article on this. http://curedmeats.blogspot.com/2013/02/equilibrium-cure-vs-excess-salt-cure.html
As I recall………..I think I would have added a higher % of maple syrup. As long as you stick to the percentages of Salt and Cure what ever you add next just adds to flavor. Salt should be between 2.75%-3.5 % . This is for taste and most of all Safety.
Take Care Lloyd……I will reword the blogs. thanks for pointing it out to me.
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