Hey, everyone! I am super excited for
today's guest. *snap*
Oh my gosh -- do you just snap me into my own kitchen?! How did that happen?
Everyone it's Mike from Brothers Green Eats!
Hey-lo friends. Excited to be here with
QKatie in my little Brooklyn kitchen.
today we have a beginner's guide to
curing meats for idiots, I'm saying, because
I'm an idiot and I just learned how
to do it. I'm no expert but curing meats
is actually a lot easier than you would
think; people have been doing it for
thousands of years. You don't just have
to go to specialty stores to get your
meats. -And there are a couple different ways
to do it, which you're going to tell us,
so let's hop on in. -Let's do it.
This is your beginner's guide to curing meats.
Curing meats: really simple a lot
easier than you would think, and one of
the easiest things to start out on is
duck breast because it's got a nice fat
ratio, it's got that fat on the skin. First
trim it up a tiny bit. Just make sure
it's nice and even. And it's pretty small
so it's going to cure in just a few
weeks, you don't have to wait a year to have a
nice cured piece of duck prosciutto they
call it because of all that fat. So the
first step is we have to salt it and
there's two ways to do that. The easiest
way is just to cover it in salt. That's
like the old-school method that they
used to use, and then put some salt on
the bottom of your bowl, pop the duck
breast right on the salt and then just
cover it.
You're going to let that sit for one day,
so like 24 hours and you'll see it's going
to pull out a lot of the moisture from
the duck. Most of the moisture. You'll
kind of see it in the salt. The salt will
start to get wet, a little bit like wet
sand. There is another way to cure,
which is called the EQ method, it's kind
of like a new-age method, where you take
your duck breast, you weigh it, whatever
meat it is, weigh the meat, and you're taking
three percent of that weight and you're
going to add three percent salt of the
weight. You take the three percent salt
put it in a bowl. Make sure it's nice and
rubbed into your duck breast or whatever
meat you're using, and then you're going
to vacuum seal that.
*machine vacuum sealing*
So this is the vacuum-sealed duck right here and you're
going to let that sit for about five
days. If it's a bigger piece of meat you can
let it sit for 10 days. And that is the
method. So that method is great because
you're using a lot less salt so it's going to
save you some money, but you do need a
vacuum sealer, so I'm showing you both ways.
Alright, cool! So back to the immersing it
in salt method. -You've waited a day, a lot
of that water has absorbed, you pull it
out of the salt, and you'll see the texture of
the duck has completely changed: it's lost
a lot of weight to water. You do want to
get a lot of that salt -- most of that
salt off. Now we are ready to spice it,
and spicing is completely up to you, if
you like it sweet, if you like it herbaceous,
if you like it spicy.
We're going to do kind of a mix. We've
got a nice dried chili in there, I'm
going to use green peppercorns and black
peppercorns, and this is a little herb
mix. I put that in a spice grinder, you
could just grind it up with a pestle and
mortar, whatever you have, and just grind
that to a nice, you know, fine-to-coarse
consistency, and then we're going
to sprinkle that right on top of our
duck and just make sure you pat it in
really nicely. Now you can just wrapped that
up and string and hang it, but we're
going to take a cheesecloth, just to kind of
give it some extra protection because
it's going in the fridge with a lot of
other things. So we're going to take
cheesecloth. Just wrap it kind of nice
and snug in cheesecloth. -It's like a little
Christmas present!
-Yeah, delicious Christmas present.
And then take your string, knot it at the
bottom, and start looping it. And you
don't want it, like, extremely tight, like
suffocating the duck, but it is nice to
get it sorta tight so it gives it that
nice structure, like that you can see how
we change the shape of it. What I like to
do also is add a little hook on the end so I
can just hook it right in my fridge but
now we're going to go off to the
weighing section and this is really
important because when you're curing meat
you want the meat to lose about
thirty-five to forty percent of its
weight. So there's a lot of water in
there and you're trying to release that
water. So we're gonna weigh it. So we're
going to calculate what 35% is, so you
gotta go back into your math class days,
times it by .35. -- ...is 78. So we want to
lose 78 grams. And then subtract that
from the original weight. I know, kind of
crazy but you guys can do it. Then what I
do is I take a label maker, and this is
an optional step, you could write it down
in your iPhone, but just keep track of
the weight and what type of meat it is,
print that out. I put it right on the
string so I have even the access to that.
And then you're going to hang it in your
fridge.
We've got sauerkraut over here we've got kimchi over here. Then we have all of the
cured meat. And that's what I do, I'll just
hang the duck somewhere. You don't
want it to be touching anything. A duck breast
might take two, three, four weeks. It's one
of the quicker ones, but if you've got a big
chunk of meat, that could take like two
months, three months, whatever it is. When
you take it out and you weight it and it has hit
that beautiful number -- you know, it's lost
thirty five percent of the weight -- it's
ready to go.
You've got cured meat ready to slice up
and enjoy with your friends. Look at the
beauty of this duck, you see that
perfectly cured fat that right there. That's why
they call it prosciutto, because of
that delicious fat, and the flavor's just
amazing. When you do any homemade type of
project, it's going to taste better
because you put the time and effort into
it, you put the love into it. It's going
to be awesome. Try it at home, it's a lot easier
than you guys think.
-Oh my gosh, that is just beautiful! -It's starting
to melt even, just having it out
like that. -That's kind of wild.
-Alright. -Alright. -Let's see.
-Mmmm! -Oh, wow. -How distinct of a flavor is that?! -Wow!
I feel like I'm in a fancy restaurant in
Paris right now. -Yeah, you would see this with...
Imagine! You can do this at home.
You also do a ton of other beginner's stuff and not beginner's food videos
on your YouTube channel. -Yeah, check out Brothers Green Eats YouTube channel.
Also, I did a video with Mike for his
channel: I showed four of the top avocado
recipes from my cookbook. -Getting creative
with avocados, and that video should come
up. It was awesome to film that stuff and try those tasty recipes.
Head over, check it out, I will link to it
around here. Mike, tell them what not to forget.
-Keep it quirky! -Always!
I've got beef, duck, lamb and pork that I'm
trying right now, and this is just my
first run at it; I'm a rookie.
Wow, look at that.
Wow -- look at the marbleization.
See I'm messing around: this one had salt and
sugar on the cure. --Oo, sugar! --I'm
thinking cause that also will cure, but I'm
personally thinking that I like more
salt content. Look at that, though. That is beautiful.
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