Скачать с ютуб We took Picanha to a completely different level в хорошем качестве

We took Picanha to a completely different level

Testing the limits on the Reserve 50 Dry Curing Chamber Today we are making the Dry Cured Picanha and testing the limits of the Reserve 50 Dry Curing Cabinet. The minimum recommended amount of meat you should add to the Reserve 50 Dry Curing Chamber is 10 pounds. Brining Calculator: https://genuineideas.com/ArticlesInde... You can find a printable recipe here: COMING SOON (Basically 2.5% salt and .25% cure #2) For more information on: Reserve 50 Dry Curing Cabinet: https://tinyurl.com/d8jp82n5 Collagen Sheets: http://tinyurl.com/awm2n995 Dry Curing wraps (Kit): http://tinyurl.com/yc36mcca Heavy Duty Vacuum sealer: http://tinyurl.com/c3t3s4ca Visit the Sausage Maker for all your sausage making supplies: https://tinyurl.com/bddakfmt Use the coupon code 2GUYS10 for a discount off your purchase Join this channel to get access to perks:    / @2guysandacooler   Support the Channel with Patreon ►   / 2guysandacooler   Merch ► http://tee.pub/lic/3zErnsjr0RI Reddit ►   / twoguysandacooler   Amazon Shop ► https://www.amazon.com/shop/2guysacooler ►OUTDOOR COOKERS Smokin-It Bella's Cold Smoke Generator: https://amzn.to/2UVTsX9 Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw Kamado Ceramic Grill: https://grillagrills.pxf.io/AWaNGo ►SAUSAGE & SALAMI STUFF WE USE Ph Meter by Apera Instruments: https://amzn.to/2A04Gll Smokin-It Bella's Cold Smoke Generator: https://amzn.to/2UVTsX9 Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw Salami Dry Curing Chamber: https://tinyurl.com/yajhua9z Natual casings: https://tinyurl.com/bdfhrvdt black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn Sausage Pricker: https://amzn.to/3jiIS5V Kotai Chef Knife: https://tinyurl.com/49f4j348 Thermapen ONE (meat thermometer) - https://tinyurl.com/5n7y3xsk 5 lb Sausage Stuffers: https://tinyurl.com/yepnbdxw 12 Meat Grinder: https://tinyurl.com/3wxrprx6 Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf Butcher Twine & Dispenser: https://amzn.to/35QFhIa Small accurate Scale for spices: https://tinyurl.com/3asv33t5 Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd Custom Cutting Board: https://tinyurl.com/3ez3ww7f Meat Slicer: https://amzn.to/31XV19q InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 Dehumidifier Eva Dry 1100 https://amzn.to/2TDvChj Cool Mist Humidifier: https://amzn.to/3CD6nAu Govee Temperature/Humidity Monitor: https://amzn.to/3v55Tz1 Iodophor sanitizer: https://amzn.to/2Q9jFBM Robot Coupe Food Processor (high end): https://amzn.to/3fmmEPm If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video. Eric (Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)