The summary is:
The video is about how to cure meat at home using two different techniques: excess salting and equilibrium curing. The narrator explains the process of salting, spicing, wrapping and drying different cuts of meat such as duck breast, beef round, pork jowl and pork butt. He also gives tips on how to measure the weight loss and the final curing point of the meat. He then samples the cured meat and describes the taste and texture. He encourages the viewers to try curing meat at home and not be afraid of the long waiting time.
Here are some key facts extracted from the text:
1. The text is a transcript of a video about curing meat at home using different techniques and cuts of meat.
2. Curing meat is a process of decreasing the water content in the cells and replacing it with salt or sugar to prevent spoilage.
3. The two main techniques for curing meat are excess salting and equilibrium curing. Excess salting involves covering the meat with salt for a day, while equilibrium curing involves weighing the meat and adding a precise amount of salt and vacuum sealing it for several days.
4. The text shows how to spice up the cured meat with different ingredients such as peppercorns, orange zest, herbs, chilies and cardamom.
5. The text shows how to wrap up the cured meat in cheesecloth or string and hang it in the refrigerator until it loses 35% of its weight, which indicates the perfect cure.
6. The text shows the results of curing four different cuts of meat: duck breast, beef top round, pork jowl and pork butt. The duck breast and beef top round used the excess salting technique, while the pork jowl and pork butt used the equilibrium curing technique.
7. The text describes the taste and texture of each cured meat and recommends how to use them in different dishes.