Printable View
Lo Sam__
I feel bad...... for not knowing we had a meat curer on the HEXUS Forums.
I read this and it made me smile
https://forums.hexus.net/kitchen-coo...ml#post3931646
So... here's your opportunity.- pls accept it.
Please tell us what you do, with photo links if possible and when it started and how etc.
I know it's a big job/big ask.. but if you can spend an hour here and show us/tell us/ explain stuff.... it would be so cool :)
Please can you?
+1 to what Zak said.
The Moose has now run away to his safe space.
does anyone know how to contact him?... I'd love to get his input
Tried PM? Or through his website?Quote:
Originally Posted by Zak33
Hello! :) Sorry I haven't logged in for a while so didn't see the message. I'd be delighted to explain what I do. Just got to do a few other things this afternoon first.
Edit: Anyone wanting some tasty cured meats just shoot me a PM if you can't be bothered to go through the website. Saves you time and saves me PayPal fees.
https://curiousmeats.co.uk/wp-conten...t-logo-web.jpg
Curious Meats
www.curiousmeats.co.uk
What is Curious Meats?
Curious Meats is more than just food or sustenance. It's a lifestyle choice, an ethos, a way of being... no wait sorry, I'm not Apple I don't do that BS. The aim of Curious Meats is to make your life one tiny little bit better by having you enjoy the taste of my well hung meat in your mouth. Maybe that came out wrong. Third time's a charm. Curious Meats makes bloody delicious cured pork in the form of Coppa and Guanciale!
What makes it delicious?
It, of course, starts with the pork. We source the best pork. It's local, it's organic, it's had a wonderful life playing outside in the mud with friends. The kind of pigs that have only ever had one bad day, their last. It's a very simple formula happy pigs = happy food. A mixture of Gloucester Old Spot and Duroc breeds that have been outside exercising and foraging have the most wonderful arrangement of intramuscular fat, which can combine to produce a stunning flavour and textural experience. To match the quality of the meat we use only organically grown herbs and spices to add just a kick of flavour on top of the deliciousness of the pork. The final major effect on the quality of the final product is the curing process. This is where Curious Meats is really unique. I, an electronic engineer by trade, designed and build the curing chamber control system from scratch. This gives me complete control over the environment the meat is cured in. All of these together give the best chance for the meat to be as delicious as possible for you the consumer to enjoy.
Instagram Pictures!
Black Pepper Seasoned Coppa
https://curiousmeats.co.uk/wp-conten...5742_732-2.jpg
That's a bit of a warm up. If you want me to go into the finer details of the curing process just shout. I'm open to all questions.
Also, go buy some delicious cured meats ;).
most excellent, how is the Guanciale raw? Only asking because I'm tight like that lol
We have a biltong box at home. Just a little thing with four racks, a fan and a lightbulb.
So far the results have been quite reasonable... except for the time when the Ttaskmistress tried using a flippin' energy saving bulb in it - They don't put out much heat, you see, which is kinda what the old filament bulbs are for!!
oh yes please. Being given a license to pimp here is exceptionally rare... so I suggest you have a right old explanation session :)Quote:
Originally Posted by Sam__
and please...sort your website certification out
Fire an email at Wordpress ASAP, you need to renew your Certification as it's blocked from all but the keenest punters who sign away their protective rights on their browser
Hi there sam. Just had a look at your website and it's very nice but unfortunately your SSL certificate expired Saturday so users are getting a big red warning when going to your site. Apparently you would of received an email from COMODO if you directly brought it through them. If not I would suggest asking for help from your hosting provider (wordpress i think :shocked2: based on the footer) or your domain name seller. :hexlub:
i've gotta try this product..
Thanks for the heads up guys. It's been a busy/stressful couple of weeks trying to sort the website out.
My internet decided to cut out just after I realised the SSL had run out. So first I had to get onto my own ISP before I could have a go at fixing the website.
It's all back up now and should be working seamlessly.
Also putting some time into optimising the website with a web dev friend of mine. It's really slow at the moment and I'd like it to be as fast as it can be. All about customer experience.
If you are thinking of getting some I would recommend the Black Pepper at the moment. I just finished what I think is my best ever Black Pepper Coppa. The texture is spot on and the seasoning is very well balanced.
Have you tried curing any meats other than Pork? I had a delicious 'Air-Cured Beef' recently, and it was utterly delicious. I couldn't tell you anything about the cut, or curing process it had been through, but it was delicious! (Served with whipped ricotta, black fig puree, sourdough crostini and agave syrup with rosemary)..
Breseola by any chance? It's on the list of things to try. It can have a wonderfully smooth texture as it's so lean.
I think so, it matches the wikipedia description, and looks about right!
https://i.imgur.com/bu4AZtc.jpg
When I was in Estonia a few years back we had a Bresaola-style cured meat made from reindeer. It was the nicest piece of meat I've ever eaten.... although I suspect that one might be a little way off for you, Sam__? ;)
Venison might be easier to obtain and should be a pretty close clone.
iirc (it was quite a few years ago now;) ) we had venison on the same plate (we literally stumbled into a deli planning to buy a coffee and got talked into sitting down a large platter of meat/cheese/etc) - it was good, but not a scratch on the reindeer, which was rich and velvety without being too gamey or strong...Quote:
Originally Posted by Moby-Dick
Then it was not good venison. I find it a lot like the stuff supermarkets call "authentic Scottish smoked salmon"...Quote:
Originally Posted by scaryjim
Basically we had a long chat with several chefs when we were up in the Highlands about this sort of thing, as I *hate* fish... and yet their smoked salmon was AMAZING. So I asked what on Earth they did differently up in actual Scotland that was different to the foul, rotting stuff we get down here.
Same for the venison, although ours is usually nice enough... just that actual Scottish is so much better.
According to the chefs, most places do their venison and salmon wrong, the former usually something to do with taking ones that are too old and/or taking the female, whereas the latter is just fish and something I'm not even interested in enough to remember the difference.
But yeah, venison should be about as awesome as reindeer, if done properly.
i cant help but storm in on this one :)
As a hunting man, and as a true believer is sustainability, my most strong suggestion is Muntjac for your next experiment
There is a vast and growing population of muntjac. It's the smallest deer on UK shores. It isn't native. It's got no open season, so is huntable all year round as is breeds like rabbits.. all year round. It's my personal favourite venison. It's HARD to skin, unlike roe. It has deep flavour and need not be gamey at all. That's down to Sam to sort, with a fresh haunch. The population genuinely needs controlling as the Road Traffic Collisions are hugely in the rise as they look for fresh territory and over spill from land to land. If the local game dealer sees a glut of it, it soon gets cheap for a while.
I know personally it's best friends with rosemary and lemon as that's how I cook mine (salt/rosemary.lemon zest rub, left overnight, then roasted with chicken stock and vegetables, basted very regularly to keep it moist) . But I've never cured it and SAM is the MAN ;)
(Sam.. I tried to order on Tuesday from your website, but I have up at the payment section as it failed to work on paypal- I will try again now, and report back)
updated : site is down entirely :(
Hey. I did get a warning that a paypal transaction had failed. I tried to fix it so hopefully it should be working now as I managed to get a test payment through.Quote:
Originally Posted by Zak33
The website is up. Not sure how it went down at 4:45 today. Very odd. Sorry.
ALSO: anyone wanting some cured meats just shoot me a PM if you can't be bothered to go through the website. Saves you time and saves me PayPal fees.
Venison is a great idea! There are loads of hunters around here so I may see what I can find. I'm also thinking about doing a breseola as a few other experiments as the curing chamber has some space in it at the moment.
I'm sure we'll beta test it for you :)
I had some cracking chinese water deer the other day. very rich but not too gamey.
I'm up for some venison over other meats :D
Looks like I'm going to be taking a trip round the local butchers to find some quality large game cuts. This could be an interesting summer.
Or if you could get together with Zak for some fresh Muntjac? The ultimate in locally sourced fresh meat!
I really wish it were that easy. Unless he's an officially registered supplier I can't sell anything on. Will have to stick with local butchers who have game.Quote:
Originally Posted by TeePee
CWD is beautiful to eat but it's a lot rarer relatively. Whereas Muntjac genuinely is prolific, to the extent that it's a genuine problem.Quote:
Originally Posted by Moby-Dick
Roe deer are one of only two native deer to the UK (along with the mighty Red Deer far north).. and it's a lovely thing to eat. But the reason I think Muntjac is viable is because it can be in stock to nearly overload level some months (there are still "droughts" when all the deer just sod off.. mystery)
What Sam says is vital. Game Approved butcher.Quote:
Originally Posted by Sam__
I'm not near him and nor is Dak who IS Game Dealer certified (it's Dak I shoot with, on his license). When the deer is gralloched Dak has to check all the vital organs for many different diseases and overall health and can sell to Game Dealers.
the venison food chain is really very traceble in the UK :)
That's actually really good to hear! One thing I really miss about the UK is the quality of the food, which is a direct result of the rules that are required to maintain these standards!
My first deer was such a long term thrill... and I learned so so much, over so many stalks with Dak, and was very pleased when he decided it was my turn one day.
If I had a FAC I'd apply for my DSC but thats for another time in my life I think. However, watching a good grallock on my perfectly dropped Roe was inspiring. I've watched before, and always been intrigued but when it was my shot it was very special. And seeing the internal organ checks and then driving it to the game dealer, and seeing all the others hung in the cold room was superb. Tageed, labelled- in order. The butcher knew every hunter, and every carcass.
Very inspirational.
https://forums.hexus.net/sports-fitn...rels-deer.html
Which brings us to the Sam Ham potential... if Sam finds a good local game dealer, he may also find an outlet to sell more product, at the same time.