Last updated 5/2021MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 2.23 GB | Duration: 1h 45m

Meat curing for home enthusiasts

What you'll learn
How to make cured meats at home
Requirements
No
Description
Learn how to debone a pig and make a variety of cured products including prosciutto, coppa, bacon, pancetta, sausages, salami and chorizo.

Each lecture contains the process and recipes you need to make dry cured meats at home. This course is aimed at home enthusiasts who enjoy making their own food. I have been making charcuterie for the past 12 years in South Africa and share my passion and what I have learned in this course. I started out making cured meats as a hobby and have turned it into a career. We also include some beef recipes and will be adding cooked recipes such as gammon, rillettes and pastrami. The course is divided up into sections for easy referral during production. We also cover the requirements for cold smoking, drying conditions as well as the chemistry behind the curing process.Charcuterie is the art of of curing and cooking meats. It was invented to preserve meat before the advent of refration and dates back to roman s. Today it is practiced to provide the flavours that come about from the preserving process. The word charcuterie is derived from the French "char cuit" which means cooked meat and even today in France, a guild of charcutiers exists.The course is broken down as follows:Lesson 1 - Block WorkLesson 2 - Bacon and PancettaLesson 3 - Coppa, Culatello and ProsciuttoLesson 4 - SausagesLesson 5 - Salami and ChorizoLesson 6 - Curing RequirementsLesson 7 - Cold Smoking Requirements

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Block Work

Lecture 2 Block Work

Section 3: Bacon and Pancetta

Lecture 3 Bacon

Lecture 4 Pancetta

Section 4: Whole Muscle Curing - Coppa, Culatello and Prosciutto

Lecture 5 Whole Muscle Curing - Coppa

Lecture 6 Whole Muscle Curing - Culatello and Prosciutto

Section 5: Fresh Sausages

Lecture 7 Sausages

Section 6: Salami and Chorizo

Lecture 8 Salami and Chorizo

Section 7: Curing Conditions and Guidelines

Lecture 9 Curing Conditions and Guidelines

Section 8: Cold Smoking

Lecture 10 Cold Smoking

Section 9: Finished Product Overview

Lecture 11 Finished Products

Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made

HomePage:

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