Seasoning is an ancient process that allows meat to be stored for future use. A few ingredients (salt, nitrites and time) are enough for the meat to transform from a food rich in water and soft to a dried and hard one. The flavor, of course, changes with the passage of time. By eliminating excess water, cured and dried meat acquires an intense umami aroma that makes your mouth water and comforts the soul. Learn how to dry or stew meat, saving the money you would spend on eating it in trendy restaurants or fine delicatessens; pay attention to safety standards, however, to avoid contaminating food.
Steps
Method 1 of 2: Dry Seasoning
Step 1. Decide what kind of meat you want to use
Ham is a very common cut for seasoning, but you can also use beef, game and much more. With a good piece of meat, you can't really go wrong, although beginners should start with a simpler cut, such as bacon or pork sirloin.
Try to use pieces of meat with the entire muscle group and its anatomical connections. For dry seasoning, pork belly and fillet, forelegs or brisket of beef, mutton legs and even duck breast are widely used
Step 2. If necessary, remove excess fat, tendons, or part of the meat itself
If, for example, you need to prepare the coppa, you will need the boneless pork shoulder and then remove the final part of the shoulder from the cut called coppa, to obtain two distinct pieces of meat. You can use the tip of the shoulder to prepare sausages and the cup for seasoned sliced meat.
Step 3. If you are getting large cuts of meat, consider poking them with a fork to allow the salt to penetrate
It is not necessary to pierce the meat before rubbing it with spices, but some cuts, those that are larger or covered in fat such as bacon, benefit because the salt and nitrite go deep into the fibers and improve the curing process.
Step 4. Consider whether you want to use a ready-made salt mix or make your own
Dry seasoning involves the use of salt to "dry" the meat and intensify its flavor; however, it does not prevent the Botox spores from growing. To prevent this from happening, sodium nitrite is added in combination with "Seasoning Salts" or "Pink Salt." Botulism is a dangerous disease characterized by paralysis and breathing problems generated by the bacterium called Clostridium botulinum.
- Read the instructions on the package to find out how much seasoning salt you need to use in proportion to the regular salt. Usually 1 part pink salt is used with 9 parts common salt.
- If you want to know exactly what and in what quantities is added to your meat, it is best that you make the salt mix yourself and adjust the sodium nitrite yourself (see next step). Most of those who delight in this practice, however, find it much more convenient to use the pre-dosed salts in order not to have too much difficulty with nitrite.
- Why are these salts pink? Manufacturers of seasoning mixes color them on purpose, so they are not confused with regular table salt. This is because, in large quantities, sodium nitrite is toxic. For example, using seasoning salt instead of regular salt in a soup would have serious consequences. The pink color does not affect the tone of the flesh but sodium nitrite does.
Step 5. Use a ratio of 2 parts of sodium nitrite to 1000 of salt if you wish to make your own
Make sure you stick to these quantities, for every 2g of sodium nitrite, for example, you need to use 1000g of salt. Another way to do the calculation is to weigh all the salt you will use and multiply this value by 0.002, the result will tell you how much nitrite to add.
Step 6. Add the spices to your seasoning salt
Spices can enrich the bouquet of meat aromas. Although it is important that the flavor of the spices does not overpower that of the meat, a good mix intensifies the taste and adds personality to the cured meat. In a small grinder, chop the spices to add to the salt; here are some suggestions:
- Pepper in grains. Black, white or green is essential in any cured meat. Pepper is the "highlight" of spices.
- Sugar. Brown sugar lends a caramelized note to your cured meat.
- Coriander and mustard seeds. The meat will almost seem smoked.
- Star anise. It is a slightly sweet spice with a nutty flavor, it only takes a little for a long-lasting aroma.
- Fennel seeds. They give a pleasant vegetal note to maturation.
- Citrus peel, This acidic element dulls the fattest cuts.
Step 7. With your hands, rub the seasoning salt and spices all over the surface of the meat
Cover a baking sheet with parchment paper and coat it with plenty of salt and spices. Put the meat on this bed (preferably with the fat side up) and cover it with an equal amount of salt and spices. If you wish, add another sheet of baking paper, another pan and then a couple of bricks or other heavy objects to keep the meat pressed.
- Do not use metal trays without baking paper for this operation. The metal reacts with the salt and sodium nitrite, so be sure to put some baking paper in between.
- If you have a round piece of meat and you want it to keep this shape, don't add any weights. The salt will still do its job in a completely natural way. Pressing is preferable for bacon, which you can always roll up later.
Step 8. Leave the meat in the fridge for 7-10 days
Make sure that there is an adequate flow of air, leaving a small part of the meat uncovered. After this period, most of the moisture will have been dried by the salt.
Step 9. After 7-10 days, remove the meat from the fridge and rinse it with cold water to remove as much salt and spices as possible
Leave to air dry on a raised rack. To be safe, dry the meat with kitchen paper before proceeding to the next step.
Step 10. Roll up the meat (optional)
Most cured meats are not rolled at this point, although others are. If you are making bacon, for example, you can start with a rectangular piece of meat and then roll it very tightly. The tighter the roll, the less space there will be for mold and bacteria.
If you want to roll up the meat, it is advisable to season a rectangular or square piece. Cut all sides of it until you get a precise shape. Save the scraps for soup or to dissolve the fat separately
Step 11. Wrap the meat in cheesecloth
It must be very tight to allow excess moisture to escape and the meat to dry over time. Make sure the gauze is completely covering the meat and tie it with a knot. If possible, tie a second knot to hang the sausage on a hook.
Step 12. Tie the meat to allow it to hold its shape as it matures (optional)
It is very useful especially for rolled meats, use butcher's twine and wrap it spacing each strand of 2.5 cm until all the meat is well tied. With scissors, remove any excess thread.
Step 13. Label the meat and hang it in a cool, dark place for at least 2 weeks or up to 2 months
A cold room would be ideal, but any dark room where light cannot enter and the temperature does not exceed 21 ° C will be fine.
Step 14. Bring to the table
After removing the string and the cheesemaker gauze, finely slice the salami and taste it. Store cured meat in the fridge that you won't eat right away.
Method 2 of 2: Wet Seasoning
Step 1. Choose the cut of meat
For wet seasoning, ham or other pieces suitable for smoking are used. Try seasoning your Christmas ham with this technique, for example, and finish the preparation in the smoker to get a delicious dish.
Step 2. Prepare the brine
You can add sodium nitrite to the common salt (just like dry seasoning). Try this simple brine recipe or do your research if you want different flavors. Bring the following ingredients to a boil in 4 liters of water and then wait until everything has cooled down:
- 200 g of brown sugar.
- 150 g of coarse salt.
- 50 g of spices.
- 8 teaspoons of pink salt (not to be confused with pure sodium nitrite).
Step 3. Put the meat in a brine bag
It is a fundamental tool for larger cuts of meat such as ham. For smaller pieces you can also use simple sealable freezer bags, but make sure they are big enough to hold the meat and brine. For larger cuts, place the brine bag in the tub or other large container and add the seasoning liquid. Add 2-4 liters of ice water to the concentrated brine to dilute it. Mix thoroughly and seal the bag.
Step 4. Brine the meat in the fridge for 1 day per kilo of weight
If you have a 3kg cut, leave it in the fridge for 3 days. Turn the meat every 24 hours if possible. The salt in the brine tends to thicken at the bottom and this allows the meat to absorb the liquid evenly.
After 7 days change the liquid to prevent the meat from decomposing
Step 5. Rinse the meat thoroughly with cold water to remove all the crystallized salt
Step 6. Place it on a metal rack in a ventilated place to drain it
Wait 24 hours and then refrigerate it for up to a month.
Step 7. Smoke it
Stewed cured meat, like ham, is excellent after smoking and will make a great figure on special occasions.
