First curing project questions

Congrats @poster on the cure, you decide, it’s not really needed much like starter cultures, just helps you overcome “ hurdles” it does add to color. 

Temp wise 55-60 is ideal ( you do not really go through a ferment stage with whole muscle) ideal humidity for me 70-80 % humidity keeps the outer part of the muscle from drying faster than the inner “ case hardening “ don’t fret it and let the chamber settle in where it wants 

You can dry the muscle bare, use a Muslim Cloth , beef middles or bung etc, it’s purpose is to control the rate of drying , I recommend using something 


good luck, have fun and don’t over think it 

poster said:

Thanks @lkapigian

I'm definitely likely over thinking, just don't want to wait a month and then have a bad result.

Is Muslin cloth interchangeable with cheese cloth?

yes, muslin is just finer, collagen wraps work very well, I prefer using natural casings, but it is all good

On a side note, anything you dry cure/age will intensify its natural flavors , beef is super beefy, keep it sliced paper thin as it can be overpowering. Hands down my favorite is the lowley pork loin, not much flavor when cooked, but when dried  ( lonzino/lomo)  hits it just right 

poster said:

lkapigian said:

poster said:

Thanks @lkapigian

I'm definitely likely over thinking, just don't want to wait a month and then have a bad result.

Is Muslin cloth interchangeable with cheese cloth?

yes, muslin is just finer, collagen wraps work very well, I prefer using natural casings, but it is all good

On a side note, anything you dry cure/age will intensify its natural flavors , beef is super beefy, keep it sliced paper thin as it can be overpowering. Hands down my favorite is the lowley pork loin, not much flavor when cooked, but when dried  ( lonzino/lomo)  hits it just right 

Ok thanks, Do you have a particular recipe you recommend?

Basic Bresaola 2.25 % Salt .25 % Cure 2 1.5 % Sugar ( or onit and go 2.5% Salt) .2% Dried Rosemary .4% black pepper .3 % thyme ( note herbs are fresh, if using dried decrease the amount ) vacuum seal or into a zip lock, I usually go 3 weeks 

after 3 weeks a light rinse of the cure,  no need to get rid of it all, or you don't have to rinse at all ...if you do rinse, a light coat of a favorite spice, rosemary and thyme are great for beef ......you could go middle eastern ( my favorite )  and go Chaimen ( which is a paste ) apply that after it has dried a few weeks 

At the very least, all you need is salt, season to your own taste , the protein is really the star in cured meats 

poster said:

Thanks, I should have been more clear though. I meant your recipe for lonzino/lomo, or is it the same, just using pork vs. beef?

I'll post my lonzino when I Get home, but you don't use the rosemary and thyme , go with Smoked Paprika ( get the good stuff) Dolce and Picante calabrian peppers and the batch I started the  other day I added some toasted cumin..... I do pork loin and collar at the same time as I can make a big batch of cure and use it on both 

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

There is, sausage maker has one, but I just use Dorm Refrigerators with inkbird controller , a USB Fan and Dehumidifier , plenty of capacity 

there is a thread HERE 

This is a great thread, but it wouldn't be the egghead forum with out a sarcastic video.

I see your flair and .... Edit: pretty spicy thumbnail for the funny Office Space clip

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Mark_B_Good said:

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Mini fridge under $200.00. Whole setup well under $500.00… winter time I just hang stuff outside or spare bedroom with a window open, you don’t need anything fancy 

Mark_B_Good said:

lkapigian said:

Mark_B_Good said:

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Mini fridge under $200.00. Whole setup well under $500.00… winter time I just hang stuff outside or spare bedroom with a window open, you don’t need anything fancy 

What's those units hanging on the door? Do you have to ventillate the fridges, or do you have some kind of fan inside them?

No ventilation, just open the door once in a while

inkbird controller 

https://www.amazon.com/your-orders/pop/ref=ppx_yo_mob_b_pop?_encoding=UTF8&gen=canonical&lineItemId=lgoitohonjrouny&orderId=111-5866797-4657011&packageId=1&returnSummaryId=&returnUnitIndices=&returnUnitMappingId=&shipmentId=DtGWRwhyT

USB FAN



https://www.amazon.com/gp/your-account/order-history/ref=ppx_yo2ov_mob_b_search?search=Usb+fan

Dehumidifier 


https://www.amazon.com/Eva-dry-Edv-1100-Electric-Petite-Dehumidifier/dp/B000H0ZDD2/ref=mp_s_a_1_1?crid=24Z7S4LIQK9QE&keywords=evi-dry+1100&qid=1673473917&sprefix=evi+dry%2Caps%2C318&sr=8-1

Ozzie_Isaac said:

I am a bit disappointed you are not hanging your meat in the back of a Home Depot like some of the other members have.

The “ unnamed location “ lol

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

nolaegghead said:

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

I hate when I get the hood stuff.

Ozzie_Isaac said:

nolaegghead said:

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

I hate when I get the hood stuff.

Git out da damn hood, foo!