Making a meat safe

[British Red]

As old hands here will know, we cure our own bacon, make jerky, butcher our own meat etc.

Something we haven't had before is a proper, old fashioned, meat safe, but we are increasingly looking at air cured meats & have started experimenting so it's time. Our first attempt is Guanciale (pepper encrusted air cured pig cheeks).

That may sound odd but real Guanciale is the basis for authentic Carbonara & other delicious Italian dishes. Like many air cured products it turns an offcut into a gourmet delicacy.

Without further ado, here is our meat safe for air curing

 

[Wildgoose]

Great video BR.
Yes, we want to see the honey cured bacon

 

[oldtimer]

Having checked out the prices of meat during our supermarket shop today, I hope your meat safe has an uncrackable lock.

 

[British Red]

Great video BR.
Yes, we want to see the honey cured bacon

Bacon is always popular . I'm thinking of smoking the honey cure on cherry wood.

 

[British Red]

Having checked out the prices of meat during our supermarket shop today, I hope your meat safe has an uncrackable lock.

We honestly rarely buy meat in shops now. We rear it, hunt it or buy direct from another smallholder. Better quality, cheaper, higher welfare.

 

[TeeDee]

What gauge (?) was the mesh you used?

 

[British Red]

What gauge (?) was the mesh you used?

It has 0.3mm wire & maximum 1mm holes

Here's a link

https://amzn.to/43rN2lW

 

[MrEd]

Very nice use of the bedside table thing. I look forward to seeing the produce that comes out of it!

 

[Mesquite]

Nice video Hugh.

One question I've got is you didn't say where you keep it when you're curing meat. I'm assuming somewhere sheltered but with a good flow of air.

 

[British Red]

Very nice use of the bedside table thing. I look forward to seeing the produce that comes out of it!

Watch this space the Guanciale takes 5 weeks to cure

 

[Woody girl]

When I was a kid, we had an outside larder, no fridge , milk was kept in a bucket of water with a tea towel tucked around the bottles using evaporation to keep it cool, and we had a meat safe. It was metal to keep the mice out. We also kept butter and cheese in it. Always wanted to find a meat safe like that again. Might have a go at making one. I have a bedside table I've been thinking I might get rid of as it's not very modern or pretty. Would be a great upcycle.
Can you buy the mesh at farm or building suppliers?
What is it called? I don't shop online.

 

[British Red]

Nice video Hugh.

One question I've got is you didn't say where you keep it when you're curing meat. I'm assuming somewhere sheltered but with a good flow of air.

Thanks Steve. We were chatting to a Welsh fellah who has an original one with slate shelves built into the North side of his house. Ours will be in an insulated brick outbuilding with no windows. It stays very cool & dark inside. Cellars were popular too. The mesh allows air circulation so that moisture can evaporate but doesn't need a big cross draught in a cool place

 

[Tengu]

They used to use zinc screen

 

[British Red]

Can you buy the mesh at farm or building suppliers?
What is it called? I don't shop online.

It's just 1mm aperture stainless mesh. It's still sold for rodent proofing & fly screen amongst other things

 

[British Red]

They used to use zinc screen

I've certainly seen galvanised (zinc coated) metal

 

[Keith_Beef]

It's just 1mm aperture stainless mesh. It's still sold for rodent proofing & fly screen amongst other things

Yes, over here in France I've bought it by the metre for making fly screens to fit into a window for the summer months.

We don't need such fine mesh, though. Hornets and cockchafers make a right racket when they fly into it.

 

[HillBill]

Guanciale Recipe!!

 

[British Red]

Guanciale Recipe!!

I'll film it