The EQ Meat Curing Method Explained - with worked example.
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- čas přidán 23. 03. 2024
- Learn about the EQ meat curing method in this informative video. We'll walk you through the process with a worked example, so you can cure your own delicious bacon at home!
Whether you're a seasoned pro or a beginner, this method will help you achieve perfectly cured meat every time. So grab your ingredients and let's get curing! Don't forget to subscribe for more tips and tutorials on equalisation, curing, and all things bacon.
EQ srands for the equalisation method of curing meat and is explained fully here - coldsmoking.co.uk/pages/equal...
If you would like to know how to cure using prague powder here is a link for that - coldsmoking.co.uk/pages/curin...
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Thats the best explanation Ive seen or heard - thanks!
thank you 🙏
I definitely get an education here. Great job. 😋😇👍
Awesome! Thank you!
Ive always added the curing salt to my meat without subtracting its weight from the salt. I will do this next time.
I got some salmon ready to cold smoke in my smokai xl.
thanks for your comment 👍
I found that really interesting, thanks.
thank you 🙏
Hi, Ive been using your PP1 for years to make pastrami but only just found the channel so have obviously hit all the bells and stuff. ☺ Ive never tried charcuterie at home as ive read and watched videos using special cabinets even home made ones to keep humidity/temp just right and it takes months. In this vid you mention 10 to 14 days which is what I would normally do before I cook the product. Does this method need smoking/cooking? isnt their a time vs size and shape of meat? I have lots more vids to watch on your channel now and looks like I need to order some PP2.
Ok, I watched a couple more vids and understand now, I just ordered some dry ageing bags etc and looking forward to making some Lomo, costs me £20 for 600g mail order, going to save a fortune buying a full loin from Costco, surprised I dont see it on your channel, its our fave cured meat.
thanks for your comment and order 👍
also Prague powder scares the life out of me due to its health concerns and its need to be weight soo accurately
nothing to be too concerned about proving you measure correctly. there’s a link in the video description to assist
@@Coldsmokingcheers its time to buy what my other cold smoking mate calls " drug dealer scales " lol to weigh out such small amounts
I used to get a few raised eyebrows when i referred to them as such.. I stopped when one of my course goers declared he was a deputy chief constable of our local police force 👮😂
@@Coldsmokinglol
The video is very informative for a beginner who wants to experiment with this method, a big thumbs up, my question is this: I who follow this method (ΕQ ) do not use Prague 1 and Prague 2 at all, only fleur de sel ( from Cyprus) is this dangerous to eat?
this is a question that’s difficult to answer. the curing agent protects against botulism and reduces to react with the muscle tissue to form the pink cured colour and flavour profile. associated with cured meats.
@@Coldsmoking I am asking you this question because as we know some prosciutto companies in Italy and some in Spain that make jamon use only salt and no other additives.
Do you suggest no change to the proportion of salt if using kosher or sea salt? I've seen other recipes that alter the quantities implying there is a difference...maybe it's not a big deal?
Excellent question by the way! I think you’re referring to cup or spoon measurements but if you’re weighing out the ingredients then there is no need to take account of the grain size or density of the product.
ok have you ever cured salmon using the vac bag method before smoking it ?
no need to use the vac method for salmon really 👍
hello Turan, suppose u don't have Prague powder No1 but u got sodium nitrite which is the curing agent of PP No1. How do u calculate the exact portion of NaNo2 in grams?
Excellent question by the way! - Well, that's simple. For Prague #1, as it's made up of 15 parts of salt to 1 part of NaNO2 so all you need to do is calculate for the Prague #1 as per the video (2.5g/1 Kg of meat) and then simply divide your answer by 16 to give the actual weight of NaNO2. As this is usually a very small figure it's outside the scope of anyone without very accurate scales.
Worked Example - 1 Kg of meat requires 2.5g of Prague #1 - Therefore 2.5g/16 = 0.15625g. A very small amount I think you'd agree?
@@Coldsmoking Thank you very much
@@Coldsmoking Sorry Turan but for 2.5% saltiness for 1kg of meat we need 25grams of PP1, so i suppose we need 1.56gr of NaNo2
No, that’s not correct. Prague can only be used at the rate of 2.5g per 1Kg of meat NOT 2.5 %. The 2.5% measurement relates to the Salt plus the cure. The cure part is a small proportion of the overall blend.
@@Coldsmoking Thank you again Turan, keep up the good job...