Welcome to my Channel. 2 Guys & A Cooler is a family run business. Between my wife, my son, my 2 smaller kids, and my self we operate a commercial kitchen. I'm a bit of a food nerd. If you like food be sure to subscribe to this channel. Here you'll see fermentations, dry aging, dry curing of salami and whole muscles, cooking, recipes, and everything in between. I love making salami and sausages and I am all about sharing everything I know with you. If you have a question let me know.
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I have a brand new pro XL and have not been able to get it to hold a vacuum yet. I paid several thousand dollars for this piece of carp and am very disappointed. Today I processed ten lbs of apples and I had to put them into my two dehydrators, one of which is about 45 years old. Both dehydrators together didn't cost $200 and they are as dependable as hammers. We'll keep trying to get my new FD to actually work, but I really wish I hadn't bought it.
Hi Eric, so I’m having an issue with my Sujuk, I made 2-4 pounds Sujuk salami’s, I stuffed them in 76mm protein lined fibrous casings from the SM, I’m about a month in and I’m getting case separation on both, how can I save these?
it depends on what's causing the issue. If the fat is what's causing the issue, there's nothing you can do. Let them finish drying and enjoy (they might be a nit greasy and crumbly though). Sounds like you have about 6 weeks to go before completion, I would just let it ride and see what happens.
@@2guysandacooler Yep, I watched your video on case separation, it’s just spotty right now, but I’m sure it will progress, if it’s a fail so be it, I’ll start over, but I hope I get lucky. Thanks for the answer
Hmmm, bought a 1 gallon plant a year ago. It isn't growing up, but hangs down with several branches from the poor pot. Is there any hope of getting fruit that way? I cannot image putting it in the ground the way it is now. Would appreciate a bit of help...
Everything good happens with time but, do you have a remedy to speed up the 2 years to like like 2 weeks, mind you even that is long for something as good as this.
I live in Zambia, South Africa's neighbour so I know biltong and you've aced the recipe. I am also very interested in learning to make the biltong box because that will help my biltong last long enough to dry to my liking because family tends to eat it rawer 58% (if that's a word😂) than I, I prefer 65-70% or completely dry. I use the normal silver paper clips and I have never had a problem with taste.
I bought a new one the same but it is not producing cream and milk as well. I have adjusted the jet once full tight then two screw loose and finally 4 screw loose but nothing is coming out even after 15 to 20 minutes. Please guide about the temperature of milk and what should I do
Looks great, but tying the two parts up then untying them seems counterintuitive. Why not just season both things, let sit overnight, then proceed with cleaning the skin and tying everything up the next day?
Hi I'm Etienne from South Africa. I'd just want to thank you from this awesome and educational show. All the info, recipes and techniques are so useful. Many Thanks
Hi Eric! Thanks for the video, as a Brazilian this is my favorite cut! What else could I use for the casing if don’t have access to the one you used… something like Go-between plastic would work? Or some sort of fibrous salami casing?
Eric, if you were to add 1 cup of water per 5 pounds of meat (ground pork butt), how much high temp dry milk powder would you add? Is even the ratio of 1 cup water per 5 pounds meat reasonable?
Can anyone tell me what ecocure is made of? It just says a bunch of extracts, but you can make alot of extracts from one thing, so that doesn't really tell me anything.
I recently moved my machine and at one point it was tiltled forward for about 1 minute. I went to start it. It made a clunking noise so i turned it off. I let it rest for about 20 hours. Turned it on and it started right up. After putting a cycle. It finished drying and it started making the clunking noise again. I left the candy inside like i usually do for an hour and when i opened it i realaized that it then freeze and there was no ice build up. What could my issue be
Won’t be making it, because I’m not confident that I could get safe and fresh enough pork in the US. I did have some when I was in Germany, tho, and it was pretty good. Not my favorite German dish, but I liked it
Can you do all of these exact steps but add pink salt # 1 and just 2.75% salt? Still let it ferment before hanging to dry. Everything the same but just add pink salt ?
