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Hardcore, Calabrese salumi maker here.....Now living in Canada. There's so much I love about this video. Yes, when fresh you can absolutely eat it raw... Because, it's fresh! Anyone who argues this has zero understanding of why and how meat is preserved. I so appreciate you leaving out the synthetic nitrates that are poisoning North America. My only, respectful suggestions. For me, I can't go above 21g / kg salt... With fresh meat it doesn't need more and your food won't taste like salt. ... and, my own experience has shown me that I should never let anyone else grind my meat. Get it fresh and grind it yourself. The quality will be better and the opportunity for contaminants resulting from mass production will be eliminated. The problem (the one that requires chemical sterilization) is in the process, not the recipe.... Well done my southern fratello! I just packed26kg of soppressate today and it was glorious... It's a good time of year.. :)
@@JamminWithJer I have many recipes that have been refined over generations. I don't mind sharing with anyone, but it's something I generally only do person-to-person individually.
The point I'm making... if there's a way to direct message you.. I can give you some pretty amazing, old Calabrese recipes from my family... and I few I created if that you won't find anywhere else on the planet unless you commit to grow the spices/herbs. Which you can anywhere zone 5 or lower
Fantastic video Nick, keep up with the Salami and Sausage making mate it is adictive and give you great pleasure when you share your produce with your Family and Friends. I am from Melbourne I'm 71 years old and have lived in Thailand for over 12 yeas now returning to Melbourne for a few months every year. I live on the tropical Island of Phuket where it rarely gets below 25c and is usually over 30c all year. I make Salami, Fresh Sausages, Bacon and Salumi throughout the year using my collection of equipment and Drying Chamber made from a Wine Fridge. One of my favourite Salamis of all time is Extra Hot Calabrese Salami, I have Sauceon hand that I made 2 years ago to make Calabrese Salami but I was unable to get Dry Calabrian Chillies here in Thailand, there are plenty to choose from but none with that Calabrian Chilli flavour. I have a friend and Chef in Itally at this moment who will get hold of either some seeds or dried Chillies to bring back to Thailand. Hopfully we can followyour recipe and have some wonderful results just like you had.
Get a bit hot did it, I know the feeling. being a newbie I will use No. 2 cure and cultures to be on the safe side. so looking forward to this my first attempt will be cacciatore. And I will ferment after filling the casing and then into a meat storage chamber which I built out of a wine fridge. as A side line, I keep my cheeses in there with the Pancetta. As Con would say beautiful.
Pink salts are by definition, "poison". No self-respecting Calabrese would ever use them. (actually nowhere I've ever seen in southern Italy period) The only Italian cured meats I know to contain them are those shipped to North America where the addition of toxins are required for legal reason.... not health reasons. I admit this recipe is high in salt for me but I commend them for not capitulating to contaminating their salsiccia with carcinogens that serve only to allow mass-producers of cheap meat to avoid legal liability.... We do soppressata from fresh, locally raised hogs. 23g per kilo of pure, additive free sea salt... like it's been done for time immemorial. I challenge anyone to find a documented case of this being the cause of a serious problem.... To your other question.... I like 13 degrees celsius at 65-70% RH. However a large, whole muscle can benefit from higher humidity if you can maintain very good ventilation
What a great family project with 3 generations involved. What makes them ferment? I didn’t see any starter culture, so wouldn’t it be sausage not salami?
They use the same starter culture that I use and that is used in Calabria.... It's in the meat and the air and the environment.... this is what makes your salumi unique..... you don't need to add anything... unless you really want to Nick is very correct. Talk to any old salumi master from Calabria (if you can) and ask what starter culture they use..... They likely won't know what you even mean. But their salumi will be on another level.... and rarely the same from place to place
Nice to have the family involved. I usually make about 30lb batches by myself. I use an electric 20lb stuffer, and a mixer like yours but motorized. I cure and dry in a three door refrigerator I have modified to obtain desired temperature and humidity.
@@nicklonsdale2958 I bought a used three-door drink cooler. It’s good for curing good amounts of meat and large muscles as prosciutto and capicola. You can get an affordable electric stuffer from Amazon.
