dry cured meats

Biltong

ml red wine vinegar

Worcestershire sauce

salt

34 g pepper corn

coriander seed (toasted)

22.7 g chili flakes (optional

Begin by preparing your meat.  Trim off any silver skin, gristle, and soft fat.  Cut your meat WITH THE GRAIN into 2cm thick steaks. (I USE THE WIDTH OF MY THUMB TO MEASURE EACH STEAK)

Toast the coriander and coarsely grind it up.  Coarsely grind the pepper corn and chili flakes as well. Combine the coriander, pepper corn, and pepper flakes into a container.

Combine the red wine vinegar and Worcestershire sauce in a container and pour half of this mixture In a tray that can fit your meat.  Arrange all of your meat on that tray and pour the rest of the red wine vinegar and Worcestershire sauce mix over the top.

Sprinkle 1/2 of your salt over the meat and enough of your coriander spice blend to coat the meat.  Turn the meat over and sprinkle the rest of the salt over the meat.  HERE I LIKE TO SEPARATE A LITTLE CORRIANDER SPICE BLEND SO I CAN ADD IT AT THE END BUT THIS IS OPTIONAL.  Add the remaining coriander spice blend to your meat.

Place the meat in a vacuum seal bag (or zip lock bag) ensuring that all of the spices and any liquids from your tray are added as well.  Try not to leave anything behind.

Vacuum seal the bag or if you are using zip lock bags, just remove as much air as possible and place in your refrigerator for 24-36 hours (massage the bag and flip it every 12 hours-this helps the meat cure evenly).

After the meat has finished curing remove it from the bag, weigh each steak, record the weight (and your target weight loss), and place small hooks on each piece of meat.  I suggest writing down the actual weight and making your target weight 50% less than that.  50% dryness is considered &quot;wet&quot; biltong.  Once your meat has lost 50% you can taste a piece, if you prefer it to be more dry you can let it hand for a few days more.  I personally like my biltong somewhere between 55% and 60% weight loss.  Sort of a medium dryness.   If you like a &quot;dry&quot; biltong you can let it go to 70% dryness.  It really just comes down to personal preference

If you have some reserve coriander spice blend you can add it to your meat pieces now, lightly sprinkle the spice mix on each side (this will give you a very mice spice crust when your biltong is ready)

Hang your biltong in a warm, sunny area with a gently breeze.  The ideal temperature should be between 70f and 80f (21.2c - 26.6c) and a humidity between 50% and 60%.

Once your biltong has dried to your liking you can vacuum seal them and store in your refrigerator or freezer.

Mexican Carne Seca

45.4 g kosher salt

Start by using a leaner cut of meat.  Remove the fat cap and clean up any gristle, arteries, or silver skin that might be on the meat.

partially freeze your meat to make it easier to slice

Once partially frozen, slice your meat very thinly against the grain.  Try to keep your slices 1/8 of an inch (3mm) or slightly smaller.  A deli slicer comes in real handy for this part.

Prepare the meat

Once all your meat is sliced, place it on a scale to weigh it.  Record the weight.

You can enter the weight of your meat into this recipe under the box &quot;how much do you want to make&quot; and it will automatically calculate how much salt you need or you can just multiply the weight of your meat by 2%.  That&#39;s how much salt we are adding.

I like to add my salt a little at a time as I mix between additions.  This just ensures that the meat is salted evenly.

Once the meat is salted cover and place in your refrigerator to cure for 1-4 hours.

Weigh the meat

After the meat has finished curing, it&#39;s time to start drying.  I like using a dehydrator for this step.  If you plan on using a dehydrator, set the temp to 105f and check it after 18 hours.  Depending on the thickness of your slices it should be done or close to being done at that time.

If you plan on using a biltong box to dry your meat then it might take 48-72 hours to completely dry the meat.  Just check the meat half way through the drying process to make sure it&#39;s drying evenly.  If there are areas that are very moist rearrange the meat so that it can dry more uniformly.

After the meat is completely dries (should tear easily and form white fibrous creases when it&#39;s bent) then your carne seca is finished.  Store in a cool dark place in an air tight container.  This does not need refrigeration.

Drying the meat

A fermented and slightly smoky Pork Roll.  Delicious!!

Taylor Pork Roll

pork

pork shoulder

pork back fat

2.5 g Insta cure

g white pepper

g dextrose

garlic powder

mace

potato starch

water

LHP-DRY Starter Culture

100mm Collagen Casings

Rehydrate the starter culture in distilled water for 30 minutes prior to using.

Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)

Chill your meat to below 34f (1.1c). Grind chilled meat and fat twice.  Once through a 10mm plate then a second time through a 6mm plate.  Rechill between each grind.

Prepare the casing by soaking in luke warm water for 10 minutes

Add the starter culture to the meat and mix to incorporate.  Then add the rest of the ingredients to the meat and continue mixing.  Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.

Stuff the mince tightly into your casing, prick with a sausage pricker to remove any air pockets.

Ferment your sausage by placing it in an environment that between 80f (26.6c) and 100f (37.7c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off.  We are looking for a final pH of 4.75pH - 4.85 pH.  Start checking the pH around the 15-hour mark.  Once you hit your target you can start cooking.The lower the pH is, the more acidic your sausage will be.  This is a personal preference so play with different results to see which you like the best.  If you increase the dextrose in this recipe, you will be giving more food for the starter culture, and this will help get an even lower ph (which will make this sausage tangier) (SEE NOTES BELOW)

Once you have reached the target pH you can cook this pork roll

Prepare the Meat and Spices

PREFERRED WAY - I generally cold smoke during the fermentation step (which is a lot easier).  Just make sure there&#39;s a tray of water in your smoker and keep the temps between 80f (26.6c) and 100f (37.7c).  For a lightly smoked Pork Roll cold smoke for 3-6 hours.  For a smokier flavor, cold smoke for 9-12 hours. Once the pork roll has been smoked I ten cook it Sous VidePlace the Pork roll in a vacuum sealed bag and cook it in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausage for 4 hours.  Once finished, cool in an ice water bath.I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 4-inch wide (100mm) sausage will cook for 4 hours

ALTERNATIVELY - You could smoke this sausage after the fermentation step.  Simply wait till you hit your pH target the smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145f (62.7c) - 150F (65.5c).Make sure to add a pan of water to your smoker to increase the humidity while the pork roll cooks.

Smoking the Taylor Pork Roll

Omit the dextrose from the recipe above and add .15% cure accelerator (sodium erythorbate) and .4% ECA to your recipe.  You will also skip the fermentation steps as well.  After the sausage has been stuffed go directly to smoking and cooking the sausage.for every kilo of meat (1000g) you will add1.5g cure accelerator4g Encapsulated Citric AcidThe more ECA you use, the tangier your sausage will be

If you plan on using Encapsulated Citric Acid

In this recipe I am recommending the use of LHP-DRY as a starter culture.  Other acceptable Starter Cultures for this recipe are FLC (at high temps), F-RM-52, HPS-DRY.  If you use a different starter culture, follow the packet directions for the culture that you use.  All of these would follow the same process and use the same amount of sugar that the recipe calls for

If you want a tangier Pork Roll then increase the sugar to 1% or even 1.1%.  This will drop the pH down to 4.5 or 4.6.  You&#39;ll have to adjust to your own personal preference.

Notes

I’m gonna make this as soon as I get a good smoker.

Luv the variety sausage making and great detail

The Taylor ham probably tastes great but I am scared to do any fermented meats.  So many errors can be made during the fermenting process that can kill me and I really enjoy living.  I'll just bypass the meat fermenting to stay alive.
 decent
I do want a cold smoker since I need a smoker to make homemade sausage.   All of the mechanical devices needed to make sausage are expensive and I cannot afford them on my Texas teacher's retirement income.  That's hard to admit but Texas does not treat women well in our Texas society.

Top 3 dry cured meats recipes from across the web

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Biltong

Mexican Carne Seca

Taylor Pork Roll

Top 3 dry cured meats recipes from across the web

The most viewed dry cured meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Biltong

Mexican Carne Seca

Taylor Pork Roll

The most viewed dry cured meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine