My Brother has a very cerebral approach to making whisky. He is very good at it. I want to start making cured meat with the same enthusiasm, videos like this are priceless. Thank you. Great whisky and great charcuterie belong together. Two days from now he has a batch that will be 10 years old in a charred oak barrel. I owe it to him to learn your process and age the meat properly so we can enjoy our handiwork together. Neither of us are in a hurry. We are in our 60's now and stopped caring about the outside world.
Hi! Really enjoy your videos! Your explanations are really good! I make salami for a living. Next time try mixing the lean meat until sticky then add the fat into the meat paste. Helps to prevent smearing. Also if you don't have a vacuum stuffer try using the vacuum sealer. Vacuum seal the meat paste to pull out all the air from the meat before stuffing.
I built my drying chamber a few months ago. I’ve made several of your recipes. The first one done was this one. It just came out this morning. I’ve never had a Cacciatore salami before, and I must say the wine adds a distinctive flavor and overall is very well balanced and mild. Your channel has been a huge resource for me getting into this. Just wanted to say thank you!
looks amazing, i finally got my molds from the sausage maker. so i will be joining the party soon enough, or in 2 months when its ready. thank you very much for the awesome videos you make. really some of the best stuff out here.
That's excellent!! I can't wait to hear about your salami making adventures. Remember if you have an question, issue, or run into a problem you can always reach out. I'm here to help..
Great video as always. What do you think is the best fermentation method or does it really make a difference? Maybe a video showing the differences would be good. Also, how does smoking impact the fermentation process?
I actually have one in the works. It all depends on where you live. If it gets very cold or hot is the determining factor. For me I normally just leave my salami on the counter covered for 24 hours and it ferments perfectly. But if you live in a very cold area then you might prefer the method I did in this video or even placing the salami in an oven with the light on. As far as smoking goes I haven't fount it to negatively affect the fermentation. With that being said, what I generally do now is ferment my salami and during the last 4 hours of fermentation I cold smoke it...
I find it so interesting how we complicate these things. Salami is in essence a very simple pheasant food made by people who didnt have fermenting chambers or PH meters and access to stabilisers and commercial cultures. Most only have three ingredients or 4 at the most and many dont even use casings yet they have made these products year after year for thousands of years. It is the same with cheese and wine.
@@2guysandacooler I do understand very well, in fact made my living doing just that until I retired and I clearly understand the need for the precautions in a commercial sense and the reasons behind it. You are looking for a guaranteed safe, consistent and reliable product at a consistent cost but when doing it for yourself half the fun is in the variety of taste, texture, success and failure. The French and Italians have been making it since Roman times without the aid of starter cultures, acidity regulators or freeze dried molds. They didnt have temperature and humidity controlled cabinets or even a thermometer they simply use a little wine to do the same job, and it worked, still does.
If it's uncut and dried to at least 40% and vac sealed, I would say 6 weeks unrefrigerated. Of course it can be stored in a fridge for a very long time. Once it gets sliced into though the possibility of contamination rises..
That’s an awesome video. So excited to have found this channel. One question. Some butcher shops near me make linked hard salami in hog casings. Is the process the exactly the same?would the process need tweaked?
Hey Eric. Absolutely loving your videos mate. Have made a bunch of your recipes (some more successful than others). Quick question - can you substitute flavour of Italy for something like tspx if you follow the manufacturers instructions and wait longer for the pH drop? The former is very difficult to find in stock where I am. Can't wait for season 3!
Let it continue to ferment another 2-3 hours. You could also increase the temperature by 5 or 10 degrees to speed up fermentation. Technically anything under 5.3 is considered the safe zone but I generally advise to go down to 5.0 to account for any discrepancies in the pH reading. Each starter culture is different and has different parameters as well as different types of sugars it can process. With that in mind there are 2 things affect ph drop in salami. Temperature and sugar. The hotter you ferment (within the parameters) the faster your ph will drop and the more sugar you add the lower your ph will get.
LOL. You comment makes me laugh.. The starter culture "Flavor of Italy" will make 440 pounds of salami. Most home producers of salami will not make 440 pounds in 5 years. It's a starter culture that delivers the most predictable results, great flavor, and allows for easy and quick fermentation. With that being said, there are many starter cultures on the market and you're certainly are free to choose which ever one fits your budget. Just remember that each starter culture has it's own parameters so you might have to change the recipe up a bit if you change the starter culture and you might have to change the fermentation parameters as well. Just like any hobby there are costs associated with doing it right. .
@@2guysandacooler I don't care. I'm still not paying that outrageously high price for a bag of it. I'm tired of your expensive Sausage making recipes and I've never made one of yours. Put that in your pipe and smoke it.
Hi Peggy. Let's chat a minute. What's really bothering you? Do you expect me to believe that the cost of one of my ingredients has you all bent out of shape? Come on now, I'm smarter than that... I have a knack of knowing when someone is in pain and just by the tone of your comment I can see that you are in a dark place right now. I know that times are tough, the world is crazy, and everyone is a little more intense these days but chin up😁. I promise you that there is a light at the end of this dark and lonely tunnel. I'm not bothered that you don't make any of my recipes. Many people just enjoy my videos for their entertainment value and pick up what they can from my experience and knowledge. In my opinion that's the most valuable part of my videos and it's completely free😉. I'll keep you in my prayers...
