OMG finally no more of these frustrating drying bags! I guess these companies they haven’t gotten to you yet! And still the guy’s personality is the best ingredient. Thanks bro.
@giuxc31162 жыл бұрын
Hi! I come from the italian area where bresaola was born (italian alps)! I am happy that it is appreciated all over the world! Good job, bro!
@bhante13453 жыл бұрын
Mouth watering stuff. I'm looking at this, then I'm looking at my dog, I'm looking at this, then I'm looking at my dog. I'm looking at this and then I'm looking at my dog knowing he will appreciate this snack when we're out hiking on the trails soon.
@Sam_8883 жыл бұрын
I thought you were going to turn your dog into bresaola
@roseannamarotta58649 ай бұрын
I just found your channel after viewing others but found your channel just what I was looking for. I love the jokes and your personality. I am so interested in drying and curing meats.. I like that fact you used your frig for drying meats.. I can follow this method and not feel intimidated. I look forward to watching more of your videos. Thank you for sharing with us.
@martinarcher15033 жыл бұрын
great work! Keep it up. You deserve far more subscribers than you have currently. Duly subscribed
@PantsDownApronsOn3 жыл бұрын
Thanks!
@kylie-anneconnell43502 жыл бұрын
You were having a Megapint before JD made it cool! I’ve been binging your videos and you are hilarious and informative. I hope you have success in your life.
@aslmafareed2 жыл бұрын
Ma se kind! You rock! Dankie vir al die lekker resepye!
@Oliver-henderson3 жыл бұрын
Looks great I already got the biltong in the fridge looking forward to adding this to my collection of drying meats in the Fridge 😁😁
@PantsDownApronsOn3 жыл бұрын
Seems like you need a fridge just for this hobby🍻
@giftoffire48683 жыл бұрын
I do!
@andermacho85133 жыл бұрын
I can smell it from.here mate!!looking forward to try this recipe 🙌🙌
@PantsDownApronsOn3 жыл бұрын
Do it Brother! 🔥
@timboll83 жыл бұрын
Man your hilarious. Keep it coming 🤙🏾
@myoldasskitchen24672 жыл бұрын
I've done wet cure/smoked bacon and corned beef,summer sausage,italian sausage but never charurie...chartreuse...or whatever the hell its called?? This is right up my alley! And I don't need a separate climate controlled fridge like you do for cheese! I'M IN!! Perfect!! Thanks 4 sharing!!
@joegreenwood6753 жыл бұрын
Great video.. Chef..
@PantsDownApronsOn3 жыл бұрын
Thanks brother🍻🤣
@570TiKi2 жыл бұрын
Your video is great and we just started on step 0ne. 4 days to go to taste the wine 🙂
@DW123a2 жыл бұрын
Brilliant as always.
@philais2 жыл бұрын
Great channel! Well done. Now work on getting it to the next level of subscribers!
@PantsDownApronsOn2 жыл бұрын
Thanks! Glad you like it!
@thebestofafrica54513 жыл бұрын
Beautiful
@Diego-gz1pl3 жыл бұрын
hey man! good jokes and such an awesome bresaola! a couple of years ago i started fermenting basically everithing and it was a hole new world fo me (got myself both sandor katz books and the noma guide and went crazy ), now im starting charcutery with your bresaola recipe! im kinda guessing it would be a similar journey.... thank you
@PantsDownApronsOn3 жыл бұрын
Thanks bro! Fellow fermentation lover! You probably have the perfect setup to make this then too. I find that under controlled environment 12C at 70 humidity is pretty good. Have fun.
@80HDs5 ай бұрын
Just found your channel! So Awesome! Thank you!
@rosalindavalencia7050 Жыл бұрын
Wow! This is awesome! Gotta try this! Thank you
@PantsDownApronsOn Жыл бұрын
Have fun!
@d3vnull863 жыл бұрын
Dude, you're hilarious!! Keep doing you mate!
@markplows21982 жыл бұрын
Thanks for this recipe and video. I just tasted the first bresaola I made and it turned out pretty well. A little too much fennel but hey, taste is personal. You adjust and move on. I do have one question. Mine came out with a very pronounced drying ring. Is there anything that you do to slow down the rate of drying so the meat dries more evenly? I am going to leave the meat for a week or so in a vacuum bag to try to equalize the moisture a bit. Thanks again for the video. Have a good day.
@PantsDownApronsOn2 жыл бұрын
Yeah case hardening is common if the humidity is very very low. You could dab it with a bit of wine every other day as it dries. Otherwise you could mimic the classic way by wrapping tightly in plastic wrap before hanging and poking loads of holes in the wrap with a needle. Tight vacuum also works
@mileegrl Жыл бұрын
🤗 Thank you sweetness, I'm full of joy for this shared knowledge. Cooking is chemistry 🧪 to me... Going to flex & buy mini fridge for this project. You are an absolute gift 🎁 sir! The inspired beef, venison, lamb & ostrich meat ideas are flowing in my head now.
@PantsDownApronsOn Жыл бұрын
Have a great time! If you are in the northern hemisphere and have a closed balcony you could trial it without the fridge. This specific method works amazing for venison loin and ostrich fillet.
@KBSYuri3 жыл бұрын
Chef.. the outer part layer is it edible?
@PantsDownApronsOn3 жыл бұрын
Outer part is very amazing. It should be covered in white mould. The mould gives it a very unique flavour and because it’s grown straight on the meat instead of a casing you remove afterward, the flavour is very intense
@PantsDownApronsOn3 жыл бұрын
Afrikaans Subtitles added for my ma se kinders. Awê 🇿🇦
@johankruger50283 жыл бұрын
Dan is jy seker van die kaap want daar is nerens anders ma se kinders 🤣as in die kaap nie
@PantsDownApronsOn3 жыл бұрын
Dis waar)))
@DraconZa3 жыл бұрын
😂😂😂 Enjoyed this! Lol Now I am hungry ... let me go raid the fridge ... Definitely on my must try list, but let me 1st try the Biltong one!
@PantsDownApronsOn3 жыл бұрын
Had to double down🤣🤣
@deonviljoen12013 жыл бұрын
Looks great! Love the commentary 👌🤣
@niekievanaswegen79693 жыл бұрын
I dont have red wine, maar ek het a kudu wat in die cooler hang. Can i use red wine vinigar? Maybe a 50/50 mix with grape juice?
@PantsDownApronsOn3 жыл бұрын
Maybe you have another type of wine or could get some. Wouldn’t do the vinegar juice thing.
@therealcori3 жыл бұрын
I would love to make this, but I do not have the hanging fridge space. Maybe future me will! (Side note, I just binged all of your videos...)
@PantsDownApronsOn3 жыл бұрын
If you live in a cool climate you can hang it outside old school style. Thanks for the support btw! Happy you like my videos!
@chiekamijo54523 жыл бұрын
@@PantsDownApronsOn I live in the south and it is hot here. I don't have any space to hang it, in fact hardly any space in all the fridges. Can I lay it flat?
@PantsDownApronsOn3 жыл бұрын
@@chiekamijo5452 If you lay it flat or put it in an overcrowded fridge it will most likely spoil because of the lack of airflow. Maybe ask a local restaurant if they have the space for you to hang it.
@johankruger50283 жыл бұрын
This was awesome please( soos groot asb) do a piece of pork next
@PantsDownApronsOn3 жыл бұрын
On the cards)
@BushmansAdventures7 ай бұрын
I followed this exact recipe but used a vacuum sealer to marinate the meat in with the ingredients / wine
@abdelrahmanhamdy32272 жыл бұрын
Thats amazing man , keep up the good work . But I want to know what to do if I can't use wine ? If I cancelled that step what should I do different?
@PantsDownApronsOn2 жыл бұрын
Ok so… alcohol is not necessary for making this as it evaporates anyway. The closes substitute would be to use vinegar, but not that much. Simply sub the wine for the following. 100g vinegar mixed with 500g water. Happy curing.
@abdelrahmanhamdy32272 жыл бұрын
@@PantsDownApronsOn thanks for your reply , but if I skip this step totally how long should I leave the meat in brine mix?
@PantsDownApronsOn2 жыл бұрын
The vinegar/water mix replaces the wine so same time. 4/5 days should be ok then dry and hang meat . You could also add some dry spice..
@JAPAN-BLACK2 жыл бұрын
Looks amazing! Is it possible to hang this in a biltong dryer for the last bit (if we don’t have a spare empty fridge about)?
@PantsDownApronsOn2 жыл бұрын
You could but be mindful of having an overly dry environment. A little bit case hardening is ok because you can equal out the moisture by placing it in a vac pack for a week. If it gets bone dry it won’t even out.
@craigraven13 жыл бұрын
Damn that looks so good. The jokes bro 🤣🤣🤣
@PantsDownApronsOn3 жыл бұрын
Glad you like it ))🍻
@angeloferrari16453 ай бұрын
bravissimo!
@RomanovDA2 жыл бұрын
How to determine good white mold from poisonous white mold if you didn't put the mold yourself (like adding mold 600)?
@PantsDownApronsOn2 жыл бұрын
Good white mould is generally powdery or chalky in appearance without fuzz. It also has that distinct “charcuterie funk smell” to it. You could by all means inoculate your meat instead if you don’t want to go down the wild route
@starfoxandstellar9917 Жыл бұрын
Hey, thanks for the video! I personally cant use alcohol in cooking, so i wanted to ask if theres an alternative to red wine
@PantsDownApronsOn Жыл бұрын
You can use a bit of red wine vinegar diluted in water. Mind you they do sell no alco wine nowadays too.
@starfoxandstellar9917 Жыл бұрын
@PantsDownApronsOn how about pomegranate juice? And if I was to use vinegar, what ratio would be best? Thanks for helping ^^
@PantsDownApronsOn Жыл бұрын
Pomegranate juice will make it too sweet. 1 part vinegar 4 parts water.
@arnoldncube87292 жыл бұрын
Good humor there kkkk
@basyfuentes71712 жыл бұрын
Hi! What is the name of that cloth? And also what’s the fridge temperature?
@PantsDownApronsOn2 жыл бұрын
Best temp is 18C with a humidity of 70%. But I we make this in a few restaurants by just hanging in the fridge set to 4C. The cloth is muslin or you could use any clean breathable cloth you could find.
@JulesMoyaert_photo Жыл бұрын
👍👍👍Subscribed! (Colorado).
@PantsDownApronsOn Жыл бұрын
Welcome to the channel! 🤌
@shanaazabrahams1319 Жыл бұрын
For religious reasons I don't consume alcohol. Can you suggest an alternative? I'm thinking verjuice
@PantsDownApronsOn Жыл бұрын
Hey there! Had this request before on this video. Suggested mixing some red wine vinegar with water. Seems to work👍
@shanaazabrahams1319 Жыл бұрын
@@PantsDownApronsOn thank you
@rubenrodrigues96717 күн бұрын
Can I make it with pork meat? Will it be like a (Presunto)? Or With pork meat will need a different treatment ?
@PantsDownApronsOn6 күн бұрын
Sure do it. It’s going to be great.
@rubenrodrigues96715 күн бұрын
Thanks for replying, will do, can I add smoke paprika to it and a bit more salt? Since I want something close to a portuguese presunto I guess I need a bit more salt, what do you think? It would be amazing to have a video from you explaining how to make a jamon(presunto) with a pork leg ❤ love your videos they are pretty natural no cure salt or chemicals on them...thanks keep up the good work
@PantsDownApronsOn5 күн бұрын
up to 3% salt to weight of the meat in dry cured products like these. Any more and the meat will be too salty once dried. Yes you can add paprika👍.
@remydaitch98152 жыл бұрын
Going to try this out, with one exception, I won't trim the meat.
@remydaitch98152 жыл бұрын
Thank you Chef
@DeanFerraro Жыл бұрын
fat gets rancid... I tried wagyu ribeye jerky and the rancid fat was disgusting
@remydaitch9815 Жыл бұрын
@@DeanFerraro Thats a big departure from lean Eye Round buddy.
@thandilesishuba3 жыл бұрын
😅 nice video
@PantsDownApronsOn3 жыл бұрын
Thanks!
@mariadarrigo6672 Жыл бұрын
Do we put it in a regular fridge
@PantsDownApronsOn Жыл бұрын
Sure
@kalsprite2 жыл бұрын
What is the final target salt concentration during the wet/wine stage? I am at 3% salt on the dry step. When i add wine, if i do not add more salt i will reduce down... i didn't calculate it but i'd guess a target of 2% ..?
@PantsDownApronsOn2 жыл бұрын
Don’t worry about it. I definitely don’t have the brains to calculate that with all the juice from the meat going in there and then becoming a brine and osmosis and all that stuff that makes my head hurt. Just salt it. Put the wine in there then pat it dry and hang it.
@saiyidali7463 Жыл бұрын
Any alternatives to red wine? For the halal viewers?
@PantsDownApronsOn Жыл бұрын
You could dilute vinegar with water so that it’s acidic but not overly so, but you might not get the white mould, which is ok also.
@sadjedsade1878 Жыл бұрын
Can you replace the wine?
@PantsDownApronsOn Жыл бұрын
Its kinda important for the flavour and curing but mix a bit of wine vinegar with water and try that instead
@sadjedsade1878 Жыл бұрын
@@PantsDownApronsOn thanks
@DeanFerraro Жыл бұрын
trying to make a Mormon Bresaola?
@kyragd20093 ай бұрын
Woooowwww
@artistroominc.6907 Жыл бұрын
2 vids... subbed
@PantsDownApronsOn Жыл бұрын
Welcome!
@princesssookeh10 ай бұрын
@0:27 Childish! 😂😂😂
@JulesMoyaert_photo8 ай бұрын
🧡🧡
@paigealeshire79792 жыл бұрын
How long will the meat last once it has been sliced into? Looking online I see cured meats only last a week in the fridge after they have been cut into, and that you can't cut it up into smaller hunks to store in the freezer as it will lose flavor and tenderness. Anyone have a different take?
@PantsDownApronsOn2 жыл бұрын
If you eat it very slowly, which will be kinda hard to do, you rub the cut side with a bit of vinegar and salt. Store it like this for few weeks in the fridge in a sealed container or bag. Otherwise you just vac pac and freeze it. Zero problems and if you want to have smaller pieces you can cut it, vac pac and freeze. Won’t lose freshness.
@antonheidebrink77162 жыл бұрын
why trim the fat? i love te fatty stuf !
@PantsDownApronsOn2 жыл бұрын
Keep it on but there’s a tough layer of connective tissue underneath most of it on an eye of round.
@salmataman7734 Жыл бұрын
😂❤
@bluebean7001 Жыл бұрын
Ok, jy's definitief 'n nutjob, maar 'n baie interessante en entertaining een :-D