Ageing and curing pork naturally..Hand Hewn Farm prosciutto and making pancetta

folks today's video is going to be an awesome video we're gonna be working with some pork there are a lot of people here standing around everybody's watching we're all learning together from these guys and we're gonna have some fun but just so you know it's not just me in these guys mrs. Stoney Ridge is here I've got some family friends and guests there's all sorts of stuff going on in the background we'll kind of take you around and show you all this stuff that's going on so stay tuned to the end of the video there's something really special there at the end when we roll this the skins movie on the inside the only reason we really want the skin on there is a protective barrier [Music] as this is Josh Danny rich farmer and we are in Ohio in the heart of Amish country of Fresno Ohio with Doug and Andy from hand-hewn farm and today we're going to be working with a piece of pork and we're gonna teach you how we make pancetta is okay to touch it do it please this is pancetta and it's basically a rolled Italian style bacon so we're gonna have some fun today we're gonna learn something together from some guys that do this stuff for a living come along on the farm block it's worth noting that this was from a pig that was butchered at the home centers of America conference by workshop attendees this piece of meat right here is from this area of the hog set right the belly tell me that's correct technically it's the lower part of the belly no all right okay you have a top part appear with a loin would be is where the baby back ribs were and this would be the spare ribs and then then down here would be the bottom of the animal that's right now the spare ribs are those like a floating rib on the on the hog is there a bone here that was removed or spare ribs are are so called because they are what's left over after the baby back ribs are cut off okay so the baby back ribs are attached to the spine and they go all the way down to the bottom of the belly and when you cut off the baby backs to remove them for commercial value you're left with the spare ribs gotcha and so there is no bone in this at all nothing like that underneath here I you guys said that this has a skin on it still you guys are gonna remove the section of meat roll this up really tightly and wrap it in butcher string yep right now I noticed some mold growing on and we'll get some close-ups of this but there's mold growing on this kind of meat that's already been cured tell me about that mold because that's something special well the mold is special but historically especially because its regional different mold strands grow in different regions that but all of that mold contributes to a a funkiness to the flavor of the meat that would not be present the mold rabbit funkiness so good you so what I'm kind of getting that here is guys we cured hams on our farm we cured meat on our farm and what we hang in our smokehouse is gonna have a different flavor than what these guys hang in there smokehouse up here in Ohio it's just a total different world a different flavor and a different you know the curing process is different in different areas so the mold that grows on your ham and the mold that grows on your prosciutto on the outside of the meat is gonna give it a totally different flavor depending on the area of the world that you're in so stuff in Italy it's gonna taste different than stuff in Ohio and even different parts of Italy yeah in Italy is different than southern Italy yeah and that's into the fancy name for that is pear wah which all that really is is your own sensibility and flavor to your specific region and that should be celebrated terroir should be something that even if you make pancetta or prosciutto from pigs in Appalachia that are very much distinct from pigs raised in Italy for example and turned into prosciutto that doesn't make them lesser it just makes them yours and that's that's a good thing so what we lose a lot of in America is the essence of where food comes from because everything gets milked out of some factory basically and slopped ever into a bin in the grocery store and you just get pork and that's the flavor report so eight pork chops on a tray at the grocery store could come from eight different paint you know so what you lose here in the commercial food industry here in our country is that flavor and the essence of where something comes from that you guys celebrate right and the time that it takes yeah this doesn't happen in the United States because that pancetta is two years old right now I'm willing to wait why do you like that yeah course story the commercial value would be astronomical yeah so like with country hams and stuff like I get asked a lot about our country hams if you can buy a country ham from us and the answer is no this it's not sellable unless you're an inspected us a facility however this has more value this piece of meat or this piece of meat has more value to you guys than money I mean really the goal is to teach people and that's what they do it hand here and farm is they can come out to your farm or you can come to their farm and they give classes on how to butcher hogs d-do cows you know chickens yeah rabbits sheep sheep okay it's built to find sheep or find beef calcifying the reason that we do we love pigs are our sweet spot is because you can cure every single kind of the animal and take it in a myriad of different directions whether it's a whole lotta pure or a salami sausage every single one of those can can change dramatically and it's hard to do that with another animal the fat content of these animals is what makes them so curable is that right that fat gives the salts and the flavors a vessel to travel through the meat is that writer and the texture of the fat after its cure you know pork fat becomes silky and will melt in your mouth where other fats don't necessarily do that this is your love this is the labor of love here on the farm it's a sweet spot yeah and anybody that has enjoyed a slice of culatello or catch on our prosciutto or capicola will understand why it is worth every every painstaking minute to get here what did you put on here so this was salted and then there was sweet pepper like a Franchini and I think some type of sweet brown pepper and nutmeg and lemon peel so the people that came to the workshop made up this recipe we've never done this after they butchered it this was part of half of a pig and attendees butchered the pig and then cured it and we we gave them some guidance that a lot of the recipes they determine themselves we don't want to eat the skin to be rolled into the interior so we're kind of doing a preliminary rolling to see where we want to take the skin off because this skin will protect it as its drying and aging so we want to keep the skin but we don't want it to be on the interior of the roll we're trying not to take off too much fat it's mainly just the skin the finished product looks like guys you may have to adjust this but it's gonna be somewhere in here and just for fun this was the breed of this pig was a glove Shire old spot mostly a white pig with black spots what you see right here is the residual pigmentation from one of the black spots so that's not mold or a stain or anything that was a spotty Pig okay so you're holding that tight as you just kind of fillet off the skin I'm getting a little bit of the really soft fat here on the edge yeah we're just coming right underneath to take off the nipple line as they say and like I said we might have to go back through depending on how this rolls up we may have to take off a little bit more here in a minute okay what do you think does look pretty good it's pretty close I may take off that a little bit more there but I think we're good I may take off a little corner and pack it in here though yeah so to make sure it rolls up nice and smooth we're gonna take like a little triangle of meat off of here and actually lay it inside on the interior where it's rolled up while you're trimming that off let's talk about your apron you something is really intriguing to me you guys have these aprons handmade is that right today there's a local blacksmith down the road Aunt Linda Smith and leather Smith there's a blacksmith - but yes leather Smith they made them for us yeah so we kind of had them made our specifications we like having a spot for a knife and then we also have a leather pad to strop our knives to sharpen them we have a place for a towel place for a pen and a pocket that we use for thermometers when we're scalding and scraping or any other utensil we might need when we're working it's really nice you can wipe them off they're protective they keep us warm in the wintertime a number of people have requested that we furnish them with aprons and so I recently left my leather apron with the leather Smith which is why I don't have it this morning because he is using it as a template for the other canoe quincies everywhere we wear them people love them and they're it's a great gift opportunity as well so we we just told him to go ahead and make us ten because that many people have already requested them as soon as we get an established rapport with him we'll probably just continue to crank him out where can we sold for $150 which is a a reasonable amount we think in particular because it is multi-use you could use this in the kitchen or you could also use it in the woodshop or really but your during animals got a stream do we have here this is a 100% hemp twine okay so this is it's nice because it holds knots pretty well this knot that I'm putting on here is just just to start it this is actually going to get cut off later okay this is just to start the process because we want this to get real tight this is just gonna hold it in place for a little bit while we get some other string in that we can really bear down on and make really tight so we're gonna put on a few of these just to hold the shape or a little bit this one was done with cotton yeah that was just because that's what we had at the time we've since moved on to this hemp stuff okay it's supposed to hold a little bit better and that's just a slip knot that I'm doing with a little I'll put a little safety on it here at the end so it doesn't slip off and hopefully as we do this this guy will extend and get tighter and tighter we want these two seams to match up so that it's skin seam all the way the entire goal is to match this skin with this skin right here right I haven't fully surrounding in encase this piece of meat yep and then we'll set it aside and let it cure for how long with a little age probably for your teeth yeah this one's about two years old now you sliced a piece of this off yeah and we have a nut into that one yet yeah we have been we're looking for the right opportunity nice this one we're going to do slightly different than this one we're gonna actually put a bladder or part of a bladder on each end to seal at the ends now this is hugg bladder so in saltwater Brian and still they were they were in saltwater but they're in regular tap breaker they're freshwater now to leech out the the salt because we don't need any more salt on this well how do you know what amount of salt put in this is there a scientific formula for for what you like or we're talking about this earlier you guys and this is stored in a vacuum sealed bag and the vacuum sealed bag has a certain percentage of salt per the weight of the meat right correct yeah we usually fall somewhere between 2% and 3% of the total weight guys this one actually is right in the middle we're at two and a half percent salt so we weighed this at the home stairs of America conference and the people at the conference we taught them how to do this but basic math we've figured out the weight in grams because it's a base-10 system it's a lot easier to figure out the numbers and we just figured out two and half percent and we weighed out that amount of salt and rubbed it all over the belly and then along with the other stuff that we put in it and then we vacuum-sealed it and it was it's been in there since this morning so it's been in there over a month so after this step one of the things we'll do is weigh it and the way the reason we weigh it at this point after it would be tied is we want to lose between 35 and 40 percent of its weight and that gives us a pretty good benchmark to know when it's shelf-stable most of the water is being bound by salt that we put in it the other amount of water is gonna dry out over time and through science people have figured out that one hunk of meat like this loses between 35 and 40 percent depending on the fat content and is shelf stable and there's not enough available water for any bacteria to grow hence shelf stay what you just put on a shelf and it would be good to get perfectly fine yeah I wouldn't need to be refrigerated any more if you didn't want to be there what do you think of this delicious meat it's pretty cool does it make you hungry yeah did you eat breakfast yet now is it too late for breakfast it's never too late for breakfast it's too late for breakfast oh no I'm just tucking and rolling it should be able to get them there some guys I'm Italian guys will sew this seam and with a stitch nice we're not that fancy yet though with your hemp string here you're just tying it up as tight as you can and then you put a knot in the end of it is that right to hold it in place for now yeah it's just a basic slip knot I mean there's not much to it all this is in place to hold this and then you're gonna go around with one single piece of string you guys are gonna team up and wrap it tightly is that one well so I did these initial ones and now I'm going beside the initial one so that this gets loosened up and I'll just cut that one off and then the final round will go kind of between all the ones that are left over so guys what you need to know is this is like an hour long process slowly wrapping this tighter and tighter and tighter this isn't going to Walmart and buying pork chops you know what I mean this is making something an artisan product something that you you will never ever taste another one like this and you'll never ever taste another one like the other one they have here so something really truly special and just something that it's hard to explain to most Americans how food can actually taste the culinary value of this piece of meat is not a piece of bacon from from McDonald's this is something so different I mean if you had a place of value on this what would your value be if you had to place a value on this two years from now like a monetary value a monetary value 30 to 40 dollars a pound I think would be thirty to forty dollars a pound so you'd probably be looking at $250 piece of meat right here yeah a slab of bacon that's worth 250 bucks champion if this were bacon it would be a phenomenal bacon no one would think otherwise oh yeah we like all be gone in two or three days whereas once this is a pancetta it might last a family for five six months right just enjoying thin slices at a time that they could either enjoy on a platter with other charcuterie or to accentuate other dishes yeah so folks we stopped in on these guys this is like a family affair so over here what are you guys cooking in the big pot over there some fossum vietnamese bah and there are two places that I want Doug here to take us and show us real quick so is that what do you call it a curing room yeah let's go around check it out real quick well he's getting everything wrapped up take you guys show you something cool this is beautiful we have a walk-in cooler that we got off of Craigslist if I'm not mistaken it was 85 bucks some guy bought a beer drive-through and he and he wanted to use the drive-through space for storage and he just got rid of all the coolers in it he had three of them one was stainless one was aluminum than one was wood and for us it was a it was a no-brainer this is from the 40s all the original hardware and there's three windows on the inside as well that it open to the out on the side wall but we bought it and didn't have a place for it this building that we're currently in is a milk parlor it was a milk parlor the Candy's uncle ran and this where I'm standing now was an elevated platform where the cows came in and were milk so we bought the walk-in cooler in his staff under the barn for a solid year until I was able to demo out the platform's pour a new slab and then reassemble the walk-in cooler so inside here we have here's some salami hanging up yeah yeah so we have some salami xand a couple we got a prosciutto and a Spalla than kind of style came here and some of these things like these these are still in their preliminary phase of initial hangings before we take them over again to a walk-in cooler it's far more humid in here so we keep it here for now and then SB as we go through our curing what we'll do is we'll take a fresh cut wolf will fly our cure and our seasonings to it and then vacuum seal it and just forget about it so every everything in here will have a label and the label we keep with the cut of meat that's regrettable but that's a culatello that's another one and then here we've got a large pinch at up and a couple Copeland's down here the point of course is these are not aging yet they're still in there curing stage once they are cured and ready we hang them over in the aging chamber we call the curing chamber but that's where things are aged for weeks months or years I'll walk over there next this is where we age our cured products or anywhere between days weeks months and sometimes the ears of the larger the optimal wall it's going to be very humid in here put in the entrance here we've got our Salah bees these are pretty much ready to be enjoyed now I look forward to enjoying good later does that Canadian fact the further back you go the hearing chamber the over the meat typically is the larger larger the cuts as well and like I said everything is labeled accordingly so this is a going video type of Cola and then we've got some guanciale or jowl bacon large-format salami x' lots of prosciutto is back here and more pancetta isn't bullet ellos couple swallows but the one neat thing back here in this bladder out of the way yeah well we are big fans of bladders we they have multi-purpose uses for us so this is super clever inc bird go to inc bird sight check them out they're fantastic same thing we have another cool bot and an air conditioning unit up there the the benefit here is i want to keep this room at 50 degrees all the time and the only way for me to do that because we're in different times of the year this this pink bird will let me plug in a heater and a air conditioning unit into it and i set the thermostat on me then this particular one happens to be from the hydrostatic are our temperature right now is just what we love it to be so we don't need a need right now this is for the the temperature high high low hot cold so we've got the air conditioning unit and a space heater plugged into it this one has the a humidifier and a dehumidifier plugged in the hip and that way we can measure engage the amount of humidity in this space nice so where are we with our pancetta I'm still in the same place all right now we're getting to tie it up it's getting tighter we're almost ready for our initial or our final push should get it sealed up well square up the ends add the bladders cinch those on and then give it one more go around still can get a little bit tighter in a few places so these bladders are soaked in your water will go on the in caps and basically seal the end off just as we're using the skin to seal off the meat we're using the bladders also on the ins our American traditions right now have led to what you find in Walmart and Costco but that's not a rich tradition I mean one exception are the Virginian style hands yeah a thin one it's good so they're marking good southern barbecue but that's a--that's a little bit more on the prepared food side and that's what America has that they've done well yeah you know I mean like the country hams and barbecue like with pork everything else is kind of and so the leftover from other stuff the answer is there are these rich traditions elsewhere they've been doing it for centuries really well for a reason right well we are married to them so we we borrow from the French and the German the English in the Italian but this the curing stuff the Italians just nail I mean they just nail it so if it's if it's a sausage we don't necessarily look to Italy and if it's a Pepe certainly don't look to but if it's a whole muscle man they just know what they're doing you're trimming the end off here to square it off yeah and we'll put the bladder on there in just a minute and then we'll eat this later right up it'll be so that'll be just like baking right without the smoke pretty much but yeah just like bacon a lot of American bacon has sugar in it this didn't have any sugar in the Cure but it will still be delicious yeah I took one bladder cut it in half and it's gonna be on the ends and now I'll put a little strap on there to keep it in place and then we'll we'll do our final tie up so we can hang it in put in the curing chamber so this is hip strain your hip rope I see you soaking it in water why don't you soak it in water it it keeps the not better it doesn't slip out of its not and as it dries it'll actually tighten up so it keeps pressure on the meat as it's right now so you're in a stream across the side similar to what we have here yes you can hang it up long ways yeah yep and he'll this will help tighten it up a little bit too this is prosciutto yeah this is an Italian style prosciutto yeah okay so this is just how is this made tell me a little bit just the liner notes flyff nuts lime notes this pig was killed two and a half almost three years ago and now in fact yes we're just shy of three years this was done in the method by which we cure almost all of our prosciutto switch is just salt and thyme there are another ingredients added and if we get we gave it a full two years before touching it with a knife and then we started at the beginning of this year so it's been most of a year already of us just slowly shaving and enjoying slices of it all filled with any kind of a cured meat but particularly prosciutto you want even that is almost too much you want it to be nearly transparent you don't want to be able to do it you want it to be able to hit your tongue and come to a warm temperature if it's especially if it's already cool or cold and then it begins just melt on your tongue it's not food that you want to chew up it's it is to save her it's really hard to put words to it so after about 18 months I don't know if you've ever had an aged cheese particularly cheddar but there are aged cheese's or when you're biting into them there's a crystal look out you actually it's a crystal experience with your with the bite that triazines is also present and a prosciutto at least 18 months all their older so these little white crystalline dots right here are in fact the crystals that form within the meat after a certain age and they are a treat so you're all finished up wrapping it yep and over the next couple of days you'll come back in and wrap it some more so see where it loosens up and we'll probably tighten it add some more string to it just to make sure it stays really compressed gotcha you have a label there with every piece of meat you guys process you have a label here tell me what's on this label real quickly so it's got a name and pancetta its initial weight in grams it was three thousand five hundred fourteen grams and so two and a half percent salt all that stuff things we added to it and then today the date said what we did weight it again and then put our target weight so the next time we wait to see if it's lost enough weight that's the number we're shooting for okay and you're shooting for forty percent moisture losses there okay so that will lose 40 percent of its moisture and that's when you'll know it's ready to go like just a piece like that you can embed in your kitchen gotcha good deal so here's the treat at the end well it's more our treatment this is a coot Otello when the capicola and they're gonna cut and we're gonna try it this how old is this piece of meat right here this piece of me right here with the with the red pepper on it these are all salt cured in a different manner is that right tell me a whole muscle so this one just had garlic red wine salt and pepper yeah and then it was stuffed into a bladder and then this guy down here this one salt pepper but then there's a lot of hot pepper paprika so it's a little bit spicier you can see some of the red pepper flake that's still on it and it's stuffed into a beef Boggan okay and this is a like a ham the rump run and this peace is off-the-shoulder it's like the neck muscle okay so we're getting ready to try some of this delicious cured meat guys thanks a lot for visiting the channel today I hope you learned a little something I hope you had fun I'd like to take you on a small journey everywhere we go we're on vacation we're visiting family in Ohio for Thanksgiving and with always share something awesome with you check out hand-hewn farm calm and we'll catch you guys next time on the Stoney Ridge farm all right everybody two three [Music] here it's we've had some ways opposed to me stone Tyrion guys words don't explain this SuperDuper special to come to a place like this hand-hewn farm we'll probably end up taking the nipples off okay we'll talk nipples cuz people like this yeah you could be twist one if you want it together you know you say you know these things normally just twist right off you can see the thing moving oh yes I do yeah I see it oh that's all you yeah okay now how many nipples does a cow have I mean oh now how many nipples does a have you guys ever been camping and you have the brush your teeth with baby wipes no I highly recommend it groups now you guys are just friends you're not real a there's a method call that you'd be like we really like each other that much from the best style curing yeah yeah guys I was asking these guys guys guys I was asking these folks so let's call these fellas there we go I was asking these here boys no more got any gas behind the scenes there's a fly in here that's the size of a normal baby turkey go on the hand here

Channel: Stoney Ridge Farmer

Views: 131,435

Keywords: farmer, stoney ridge farmer, tractor, organic farming, homestead, prepper, garden, timber, chickens, stoney ridge, goats, gardening ideas, review, DIY, farming, off grid, cooking, recipe, bacon, curing, how to make pancetta, meat, kitchen, pancetta, pig, food, recipes, pancetta (food), prosciutto, ham, cured, salt, pancetta video recipe, complete guide to curing meat in the refrigerator, pork, raising hogs, raising pigs, butcher a hog, how to cure meat, wild game, butchering, salt cured meat

Id: VvxPo7pz0Vw

Length: 29min 30sec (1770 seconds)

Published: Thu Nov 29 2018