Cured Whole Muscle Meat 101 - What Is It?
Cured Whole Muscle Meat 101 - What Is It?
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Is Cured Whole Muscle Meat?
Cured whole muscle meats are any whole muscle cut of meat that you are going to cure and cook. Popular examples of this would be Bacon and Hams. Generally, these are larger thicker cuts of meat that we want to cook slowly so curing allows us to make sure the meat stays safe through the cooking process and we sometimes need to use different methods to effectively apply the cure.
When curing bacon you can inject the cure directly into the belly or rub the outside of the belly with a cure and allow osmosis to bring to the cure to the center of the meat. Since bellies are generally a thinner cut of meat either of these methods, as well as vacuum tumbling, works perfectly fine.
When we start talking about thicker cuts of meat, like a ham, we need to either change the cure we are going to be using or change the method of introducing the cure. Dry rubbing a thick cut like this with a normal cure is going to cause problems as the cure might lose it’s effectiveness before it fully penetrates the meat, for this reason, we always prefer to inject large whole muscle meats with the cure solution and then follow that up with vacuum tumbling or brining in a 50% strength solution.
The meat must then be held to allow the cure to work in the meat. If you are using a traditional cure that contains Nitrites and no additives then you will hold it for 5-7 days after injecting, or if you are using a cure accelerator you need to hold it overnight or if you are vacuum tumbling you can go almost directly to the smokehouse.
Since these cuts have been cured with Nitrates or Nitrites they can be slow smoked and since the cuts are so thick cooking times can be extreme. It is not uncommon for hams to take over 12 hours to be fully cooked.
Cured and fully cooked meats still need to be stored in the refrigerator, for the longest shelf life they should be vacuum packed first.
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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