We took Picanha to a completely different level

[@KnowPorcelain1]

What I like about Eric and this channel is they show you what and why it can go wrong, and how it should look and how to understand why, I have seen some cheffy channels that do this that and this and this is what you get, not with 2 guys and a cooler you get the pro's and the cons, the why's and the what's. Great usable informative content.

[@anthonycima7]

Dang you nailed it. Couldn't have said it better.

[@80HDs]

DAMN THIS CHANNEL!!! Another well constructed channel with a friendly host, easy to follow instructions, and a recipe page to follow. JUST WHAT ME AND MY ADHD NEEDED!! ANOTHER HOBBY! haha. Awesome content Eric, just got my first capicola in the fridge dry aging. Cant wait to see how it turns out!! Think i might try the landjager next :)

[@Imijsounds]

This is a great idea, picanha is one of my favorite chunks of beef.

[@roughneckrhino]

Looks great. I think I'll just do the whole picanha though instead of cutting it and rolling it. It is definitely one of my favorite cuts to smoke and grill.

[@vonmajor]

Based on another post it’s been said that many restaurants will take the crust, simmer in fat and cook other steaks to infuse the dry aged flavor and pass the serving off as dry aged. Perhaps true. If so, you can still use these trimmings as a value added ingredient, or in a worst case situation a pet treat ❤

[@lynngoodwin3223]

Finding your channel is a Carnivores heaven. I will be trying some of your recipes and I found your discussions on salts very informative. I was recently in Italy and found it very easy to stay Carnivore ordering things like Carpaccio and Peposo, deep rich flavors that satisfy. I will be exploring your channel more fully, especially the dried cured meats.

[@stever9092]

I am way to new to all of this to even try to guess! BUT... I will be front row center for each episode!!

[@McGieHomesteadAdventures]

I was gonna say it resembles prosciutto! Wow that looks amazing! I’m gonna be putting a huge beef in my freezer in a month…… so wish me luck!!!

[@SmokeNFermentables]

Love it! I was actually thinking about this same thing! I’m glad you did it though. Looks like turned out great!

[@mott41261]

Thank you for the clarity and detail of your explanations. Why did you cut it in steaks?

[@2guysandacooler]

I wanted the final product to have the fat ring wrapped around the meat. You can leave the muscle whole and cure it like that if you want to.

[@jcat5150]

Love the look of this one - just took out a little picanha out to thaw so I can give it a try. Also, it's pretty sad to me that for over a grand they couldn't have done humidity control both ways. Makes me feel pretty good about going the old fridge route.

[@sdvc244]

Looks Great Eric! I'm hungry now!!! LOL

[@RenatoRuy11]

Isso deve ter ficado muito bom! Abraços.

[@MadPick]

Wow, that looks good. I love the fat cap!

[@whoknowsthis1]

Looks great

[@EvitaCooks]

WOW!!! This looks so Tasty

[@EvitaCooks]

I really need this in my Life😊❤🎉

[@dadudle]

@2guysandacooler i want to pull the trigger and buy one of these but i want to see a video first on if its possible to add meats once you already have a project working after awhile, would love to put this in my coffee shop (as crazy as that may sound) but i would need to keep things moving by cycling out different projects all the time. BTW love your videos, and when i saw your first video about the the Reserve 50 Picanha was the first thing that popped into my head, so thank you for giving it a whirl, loving the results!

[@EricCountryman-e7b]

Wow. seriously. Wow. Half is about you and the other half is about what you like.

[@stevieg4201]

This looked really great, it formed a pellicle like any dry aged steak, maybe it was harder because of the size? Do you think it would come out different if it were in a regular chamber with a humidifier? Great project 🙏🏽

[@RodrigoSantos-kc6wz]

Hi Eric! Thanks for the video, as a Brazilian this is my favorite cut! What else could I use for the casing if don’t have access to the one you used… something like Go-between plastic would work? Or some sort of fibrous salami casing?

[@johnweaver4564]

Do a smoked dried beef. Whole muscle. Eye of round or inside round. Knuckle?

[@johnec0042]

Did you happen to put one of your Govee recorders into the chamber with only a couple of pounds of product? I have an itch to get one of these chambers, but the need to have a significant amount of product puts me off. I frequently only do small quantities and a need to futz around to maintain humidity is off-putting.

[@bradleyferdinand9192]

Hi Eric, Thank you for the great instructional videos! I am making 10 lb of pancetta and 5 lb of dry aged ribeye. I cured the pancetta for two weeks in a vacuum bag. I am using a dry aging chamber. But, the temperature stays at 36 degrees Fahrenheit. I used insta cure #2. Will the low temperature of my dry age chamber prevent the conversion of nitrate to nitrite? Will my cured meat be safe to eat after 30 days? I am also using curing sheets for the pancetta.

[@bradleyferdinand9192]

I hooked up a temperature regulator and the chamber is now at 55 degrees.

[@bigeddie2378]

Hello, I'm new to curing meat and am interested in the traditional curing and aging, salt box method. I am struggling to find a consistent recommendation on how long meat should be left in the salt when covered fully. Some suggest up to 5 days and longer for larger pieces of meat. Others state between two and two and a half days for hanging hams to cure. Is there a recommendation that I could apply to any size meat to know how long to cure in the salt box method without making it completely unedible due to saltiness. Thanks

[@myCloudWatcher]

Wow, take the dry age thin slices and dry at 120-140 for 12 hr and make "chips". The crunch like a chip goes very well with dips.

[@StevenEdlundWFG]

After slicing, can I vacuum pack and freeze? Will.fr3ezing change taste?

[@2guysandacooler]

i would freeze before slicing. it will slightly change rhe flavor and texture but not to much

[@brewer359]

Could you dry this as one long piece and not cut it into smaller "Steaks"? I have made Cappacola before and it reminds me of this. Would it also benefit from and equalisation stage in a vacuum sealed bag?

[@kuthulluhimself5026]

I'm brazilian and really, the thing you got right is that you have to throw away the ends, the foreigners never eat to the end. And no, here we never use picanha on our bbq, it's hard, too expensive, too fat and it's just junk, you can only eat that on expensive restaurants that don't really do what we love, like chicken hearts, chicken breast wrapped in bacon, acém, some wings and such. And the only seasoning is coarse salt, anything else will get eyebrows rising at the bbq.... even black pepper.

[@dansemacabre6515]

I live in America but you're making me hungry for Brazilian food!

[@richhansen8617]

In addition to charcuterie I would like to see how it does on dry aging a larger primal like a ribeye, and how big of one will it hold.

[@HowardBrenner]

I actually made my first biltong with Picana!

[@tyler6147]

I wonder if you got two picanha and stacked them and tied it off so there is fat around most of the outside if that would give you a better result?

[@soumynonareverse7807]

So what's the ultimate curing/dy-ing cabinet to start with that is available world-wide? Not sure what to get that does fit bigger pieces but isn't huge and doesn't break the bank.

[@evontranchina-xp7gv]

Could you cure the whole Picahna similar to the violin "lamb leg" ham using sunga?

[@mattpeacock5208]

Why not always inocculate with penicilium? It can't hurt??????Right?

[@mrtibbs666]

Can you do this without cutting and rolling it? Please let me know.

[@2guysandacooler]

yes of course

[@GustavoPreviatto]

I used your biltong recipe with some picanha steaks

[@GustavoPreviatto]

The result was really good.

[@anthonyrstrawbridge]

I love this part most; of my carnivorous existence.

[@AndrewR74]

Thanks Eric, could you do this recipe in a salami fridge?

[@josephphelps5696]

Hard dry crust? Good for them dog treats!!!

[@denverbri69]

Do you think this would work on a rib eye roast?

[@2guysandacooler]

yes

[@denverbri69]

I will send you photos when I try it.@@2guysandacooler

[@TheVidgamejunkie]

Would it have been better to wrap and dry the whole muscle instead of cutting it up to 4 portions first? The edible results look delicious though.

[@josephphelps5696]

Maybe a dumb question, but could ya put this finished product in the smoke house for a bit?? Or would you be defeating the original taste, like defeating the original taste goal?? Joe Bush Out!

[@josephphelps5696]

Dam now I gotta stop & eat something! Ha. Ha. !!!

[@anserafers8088]

Essentially making biltong ✅✅

[@xthe_moonx]

my nanas prosciutto often had hard bits but i liked that part. its basically pork jerky. who doesnt like jerky?

[@chaddombeck]

6:13 6:30

[@neostefanides]

why did you cut it into small steaks. why couldn’t you fold the whole piece of meat and age the piece as a whole?

[@fpskiller1235]

why not use red wine as a mold inhibitor.

[@marvincarle1313]

Can you demonstrate that butchers knot.

[@coloradosunsa]

Eric - did you make a printable recipe for this yet? Thanks!!!

[@markrobino6617]

You made jerky too! No? Thank you for the vinegar tip. No need to do this on a mold 600 project? Got pancetta and guanciale projects going using the 600. Didnt prick either of them. Think i should now? They've been drying for a week. Used dry curing wraps.

[@umbraone]

I was thinking when you were setting this up that you might want to add a pan of water. As I didn't think the small amount of meat would increase the humidity enough. Be interesting to conduct some more experiments adjusting the variables. I'm thinking about buying the curing chamber just for salami, pepperoni, snack sticks, etc. What are your current thoughts on this chamber?

[@sharpie842]

Try making biltong in chunkier pieces and taking longer to cure and dehydrate it

[@mrtibbs666]

Do you have a printable version of this recipe yet?

[@thegooddoctor401]

Do you think the results would have been better if you hadn't cut the meat into small pieces before curing?

[@GrcaGatali]

Dude, nothing is unusable. Just think of it as a jerky. The longer you chew it the more flavor it releases. Also cut into small cubes or slice as thin as you did the rest and cook with eggs in the morning,... Heaven. But seriously don't cut it in small pieces. Just smoke the whole thing. You'll get a lot less crust if you don't like it. No need for collagen wrap Also smoking is a feel ( gently squeeze that sucker every few days) and not just percentage of weight lost. Not a fan of nitrates on as you say 'low risk sterile meat' not for sale to public. If and when you do over-dry, vacuum, fridge for a couple of weeks, should soften it up (after opening paper towel wrap and in the fridge overnight to dry outer surface)

[@2guysandacooler]

😉

[@Whitepaint]

Maybe don't cut it apart next time. I will try it with a beef middle.

[@StefanRachev]

The fat is saving you... Vacuum seal it, and leave it for a week-10days in the fridge...

[@odinociai]

Did you copy my recipe?

[@2guysandacooler]

😉

[@kamilmonticolo]

Ugh that countdown at the beginning is super annoying

[@2guysandacooler]

LOL, That's KZbin's countdown. If you don't want to see it wait 5 minutes after the premier starts and you'll catch the video without that countdown.

[@JohnMcGinn-t7b]

KZbin has become so unpleasant to watch because of all the advertisements 👎👎

[@2guysandacooler]

You think producing this content is cheap? Enjoy the free tutorials😉

[@scottthomas7147]

Sausage Maker is the worst company and anti Semitic too. Take your business somewhere else.

[@MrRilarios]

Could you post some proof for.your statement?

[@scottthomas7147]

Thank you for your response! IMHO, Sausage Maker does not care about their customers, I have dealt with them once and never will again. I made an assumption about about their beliefs and it was wrong of me to publicly comment about it . I apologize to them and anyone I may have offended!

[@EricCountryman-e7b]

@@scottthomas7147 I am truly impressed that you self-reflected. Few people show that level of maturity.