Dry Cured Chili Beef – Glen And Friends Cooking – Modern Charcuterie – How To Cure Meat At Home
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Dry Cured Chili Beef – Glen And Friends Cooking – Modern Charcuterie – How To Cure Meat At Home This is a salt cured / dry cured modern charcuterie recipe …
Thanks for watching Everyone! What 'non-traditional' spice mix would you like to see on a dry cured meat?
Here are the Alberta Safety videos that I made: https://www.youtube.com/user/bloodyluckyvids Alberta decided that they were maybe a little too shocking at the time, and buried them.
Reminds me of basturma without the outer spice casing while drying.
I'm surprised you can eat it raw like that
I know absolutely nothing about anything to do with dry aging whatsoever. But dry aging at 80% humidity?
Oh this is a great looking result ๐ Looks really delicious!!!!
Have you ever thought of making german black forest ham, not that american sausage kind, looks nothing like the black forest ham we have here in germany ๐
Glen what's the difference between the different prague powders? How do they differ in their uses?
To get the flavors to permeate the meat, you might want to brine the meat before dry aging it.
First ad at 1:20….. come on
3 ad spots in a 10 minute video is ridiculous.
Why would you not use the cheese cloth again ? Would you please come up with a recipe for dried beef used in "chipped Beef" recipes. Perhaps it is just salt and cure ? Thanks for the video !! Do a Pitina recipe please..
Pastrami???
I don't know if that's the camera/lights, or if my coloublindness is acting up, but your cocoa powder looks kind of light. Are you using the No Name Cocoa Powder, because my family has all switched from Fry's just for taste.
Interesting!
What youโve made is very similar to what we call Biltong in South Africa. Itโs mostly eaten on itโs on and is considered a snack but it wouldnโt be strange to see it on a charcuterie plate.
Try dry aged ground beef. Five Mary's Farms in Northern California sells it and it's the best ground beef you'll eat!
Ok I'm watching this at 11pm Saturday night and I'm hungry for that, hey Glen what is your vacuum sealer brand, ours is about to die and yours looks good, thank you for sharing, hi Julie ๐๐ผ๐๐ผ๐๐ผ๐๐ผ๐ฆ๐บ๐ฆ๐บ๐ฆ๐บ๐ฆ๐บ๐ฆ๐ฆ๐ฆ๐ฆ
Can the KFC mix taste good with other meats and cooked in other ways?
Now it's time to make Chili with it & Chili without it.
And the winner is?
Seems like too much effort for not as much flavor. You coulda put all those same spices into some beef stock, marinated the beef in question under low heat for a few hours. Maybe do the rotisserie thing. End result would be much more flavorful and juicy, and wouldn't take de aging for weeks.
Love ya, Glen… but when do we get to see Julie cook something?
Those PSAs are great. The edginess really gets your attention and makes them more interesting.
Pemmican?????๐๐๐
Canadian Kevin Rudd back with the goods again
I'm no expert but it looks like you made biltong
Love your videos. Thank you.
First time we salted meat to dry in the fridge we put WAY too much on then didn't rinse it let alone soak it ๐คฃ
Why would you not wrap with cheesecloth again? You mentioned not doing so again and seemed pretty adamant, but didn't go into detail as to why and I'm curious ๐
All I can say is ๐
Jules arrives: "Hey Glen!!", Glen turns briefly towards Jules so as not to seem rude on camera. Glen looks back at the slicer, and his now slightly shorter thumb…..
Always keep the eyes on the prize.
Would you still eat this untrimmed if you did not have the meat slicer to get those super thin slices?
Cocoa powder? Why? :O
Montreal Smoked meat… dry … that could be something!
Suggestion! Try your hand at some South African Biltong. Youโll love it! ๐
From someone who has done the same thing, too many flavors crowed each other out. Stick with 3 maybe 4 elements at most. The Chili powder and cumin with coriander done! ( not counting the salts) In dry curing, the meat flavor is king. Well distributed spices are also very important. Great effort. Thanks for this I always enjoy your vids.
How would you improve it since it seems worth another go?
Perhaps if you would have added all of the spices to water then heated to release the oils and then wet brined the meat for 8-10 days refrigerated then the flavors might be drawn in better. Just a thought.
How to tie a professional butchers knot. I thought I would post a video from a while back. Scott makes it look so easy. I know you say you can't get the knack of it, but I have faith in you Glenn. Practice on a soup can a few times every day and it will become muscle memory.
https://youtu.be/vsKVXjHsdKg
โStraight-up cocoa powderโ 0:59
I think some garlic and onion powder maybe?
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Please glen you gotta try and contact someone at youtube because for whatever reason their system is failing your channel, I've had notifications on for some months now by I haven't been recommended your recent videos
i think this would be good with some kind of mustard seed mixture.
Probably better as a beef jerky rub
looks good
It really looks amazing Glen! Here's a little tip you should really try! I hope you'll tell me about it.
When the drying is over I love vacuum sealing the meat for another 2 or 3 weeks (the longer the better I guess). Not only it ages a little bit more but it also distribute the moisture evenly inside. No more "crust" on the outside. I discovered this not on purpose, I just wanted to stop the drying and store the charcuterie in the fridge for longer than usual ๐
Thanks for sharing the knowledge.
Cheers from Belgium!
needed abit of moisture to WET the spices.
Oh man! And then the sausages in the dryer too!!!
Biltong