Gentile Salami | Celebrate Sausage S04E19

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Today we are making the Italian Gentile Salami
You can find a printable recipe here: twoguysandacooler.com/gentile...
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►SAUSAGE & SALAMI STUFF WE USE
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Eric
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Опубликовано:

18 окт 2023

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Комментарии : 107

@2guysandacooler 8 месяцев назад

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0S8SzS2hN9s.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

@ShepFL002 8 месяцев назад

Thanks for all the info. Just watched the Smokin-It cold smoke generator comparison. Now that PH meter would be awesom. Keep up the great work.

@domenicomonteleone3055 8 месяцев назад

😊😊😊

@BruceHornberger-wj2lc 8 месяцев назад

Who doesn’t love salami!! Being a German married to a Italian (yes life is interesting in our house!! LOL) I do make sausages just for her and her heritage.

@IntheNHwoods 8 месяцев назад

Are you in Hancock?

@Cookscave06 8 месяцев назад

By interesting you must mean tasty and full of flavor. Wld love to a fly on the wall and then swoop down and eat u guys food. Lol

@handicrapper 8 месяцев назад

I'm thrilled to finally know how to make this properly. Thanks!

@addysbeeandgarden320 8 месяцев назад

There's probably plenty of mold circulating in your cabinet to colonize it. I accidentally ruined some cheese this way. I put them in the same cabinet, only now I age the cheese in a vacuum sealed bag.

@MrCecil_KD9WUS 8 месяцев назад

I need a ph meter for meat!!!!

@arkyhunter2750 8 месяцев назад

Looks good. Your plate sharpening video really helped me out.

@wreckum56 8 месяцев назад

My father in law from Italy used to make this all the time and hang it in his basement it was excellent.

@johnvaluk1401 8 месяцев назад

Thank you for this series and daily videos.

@Uncle_Buzz 8 месяцев назад

A good quality pH meter is super handy for all sorts of things.

@aandtdotson4195 8 месяцев назад

This series is just the best!

@ShepFL002 8 месяцев назад

Thanks for all the info. Just watched the Smokin-It cold smoke generator comparison. Keep up the great work.

@johnbruney1042 8 месяцев назад

Sounds like you’ve given us another winner.

@georgeanthony4263 5 месяцев назад

I tip my cap at the excellence of your videos! I 'torture' myself "in thinking I too can do this". I thank you and the Team for what you've shown us. My mouth waters after watching your vids - and I can't wait to get back home and make me some sausages!!!

@frossm 6 месяцев назад

Thanks so much Eric! In the next couple of days I'm going to make this as my first salami. I have 76mm fibrous protein lined casing already, so I'll just use that. Your videos are an inspiration. Much appreciated!

@Scrap5000 8 месяцев назад

Absolutely love every October, thanks to your videos!

@jeromemartucci111 8 месяцев назад

Thanks Eric !

@bonnieshaffer9983 8 месяцев назад

This one sounds amazing, we'll have to try it.

@leahtiferetrabinovitz6518 8 месяцев назад

simple, yet a winner!

@toddstropicals 8 месяцев назад

I love the celebrate sausage series, it's sure inspired me.

@mikenicholson2548 8 месяцев назад

Loved the look of the coarseness, and the color was awesome.

@scottsmith9008 8 месяцев назад

Thank you for another salami, and tips for sharpening. God bless.

@zefyyz813 8 месяцев назад

Really excited to make some!

@LcdoEduardoNeuman 8 месяцев назад

Amo los salamis

@mikelandon3153 8 месяцев назад

I love your Channel!! Getting motivated to start my own endeavor making Salami's and Sausages. Keep up the great content.

@robertmalis4493 8 месяцев назад

As usual another amazing episode a lot of recipes I’m gonna try

@adidaf389 8 месяцев назад

Salami's are my favorite sausage to see being made. This one looks amazing can't wait to try it!

@TheDevnul 8 месяцев назад

Looks great Eric.

@cerramouspe1 8 месяцев назад

This salami recipe looks simple enough. Thanks Erik

@craigmiller752 8 месяцев назад

Soooooo ARTICULATE! Love your vids and especially the daily October series!

@daviddennison7045 8 месяцев назад

Another good Salami.

@andrewriemitis2840 8 месяцев назад

I’m wanting to get started in this type of process of sausage making. I have sources a small wine frig and I have gone to your blog and purchased most of the item listed there to make my own curing chamber. Looking a humidifier that has the recommended on/off switch. Wish me luck.

@bradh74 8 месяцев назад

WOW! Nice SALAMI! Never thought I'd say that! I'll bet your family enjoys the fruits of your labor, not just your Salami.

@timvanoli3694 8 месяцев назад

Another great recipe to try ! 👏🏻👏🏻🙌🙌

@xthe_moonx 4 месяца назад

haha u said spectacular and did the hand circle motion lol

@danieldjerdjerian9169 7 месяцев назад

Hi Eric I love your recipes and most of all the way of presentation thank you so much I really appreciate it by the way I live in Alexandria Egypt and it’s very difficult to get starter cultures for the fermentation of the Salami I am wondering that 50 years ago localy made pork salamis tasted gorgeous and the salami processors did not even know of starter cultures can you please help me and inform me what else I can use instead of the starter cultures to succeed the fermentation .Thank you ❤

@georgesevelle8778 8 месяцев назад

I'm not at home right now but keeping track of each episode and am really enjoying them. I just happen to have some hog bung at home so as soon as I get back I'm going to be making this. Thanks again

@HVACRTECH-83 8 месяцев назад

Sorry, but why would you just happen to have hog bungs at home? Lol not being rude, just curious what you planned to use it for? I've only used beef bung and never again. I hate the stuff

@danfitzgerald5682 8 месяцев назад

I help my dad kill our own beef cattle. Last year I harvested my own beef bung and used it to make a capicola! Turned out great. I also raise and slaughter my own pigs. I’m very interested in harvesting more of this resource as I get more involved in making my own charcuterie!

@georgesevelle8778 8 месяцев назад

@@HVACRTECH-83 Had a recipe that called for it and then did not make it so it is in the back of my sausage frig

@nobleskinner1381 8 месяцев назад

Great looking Salami brother. I have an old commercial upright fridge that I'm on the fence about repairing it or turning it into a dry ageing chamber. Seeing all these videos of yours using one I'm so leaning on that side. So tempting. Thanks again for the informative videos.🤠

@sebasti3n 8 месяцев назад

Mouth watering Eric. Big thumb 👍

@CH-ec5on 8 месяцев назад

That looked delicious!

@CapeLifePlayer 8 месяцев назад

Would really be interested in seeing you do a New England style Chinese Sausage. I have been trying to develop a recipe without using Ah So Sauce. Basically, making a simple Char Siu sauce to use as a replacement. Also I appreciate all the effort you put into the channel and videos!

@toddstropicals 8 месяцев назад

He did a Chinese sausage recipe a while back, but what your talking about shouldn't be to hard. Actually sounds delicious, I've been wanting to make the same thing.

@SausageKingofCanada 8 месяцев назад

loving all your videos Eric. I have a quick question. How often are you sharpening your plates and blades? Can you estimate how many kgs you put through before you look to sharpen?

@stevieg4201 8 месяцев назад

This looks so good, being Italian American I feel blessed this season of celebrate sausage, so many Italian recipes this year, if you did this again would you add peppercorns? I wonder if that would enhance the flavors or take away from them. Thanks for this recipe. 🙏🏽

@garyzag1912 8 месяцев назад

Great looking salami. Thanks for the video. A few questions for making salami. Is it critical to use a ph meter? Also do you sanitize your equipment with something just before using it?

@user-zb5mz1em5p 8 месяцев назад

This sounds good. I have a diy set up for curing sweet potatoes and I think it would work well for this. Thank you for another great recipe!

@HVACRTECH-83 8 месяцев назад

Funny you say that, I have a large 6x6x7 ft curing room,climate controlled, and when I harvest my sweet potatoes they go rite in there with whatever meats I have hanging at the time. I typically just keep them in there on wire rack shelving until they're all gone. They sweeten up nice in there

@user-zb5mz1em5p 8 месяцев назад

@HVACRTECH-83 I hadn't thought about curing meat at the same time as the sweet potatoes. Thanks! That is a great idea!

@HVACRTECH-83 8 месяцев назад

@user-zb5mz1em5p ya the temp/humidity required for both is similar enough I decided to try to just put the potatoes in my curing room rather than make a new setup just for the potatoes. Unfortunately I've never tried to cure/age the potatoes any other way to have a comparison so not sure if there may be a better option for them but they come out great so that's what I do, had a bad year for my sweet potatoes this year though, not really sure why,last couple years they did great,this year they are mostly skinny and wiggly looking lol. Maybe I need to change out my soil. Good luck

@user-zb5mz1em5p 8 месяцев назад

Thanks, I had an excellent crop last year but they're still making blooms and we haven't had any cold weather so I don't know how mine will be this year yet. I just have a small diy 4X5 covered area that has a heat lamp and water for humidity set up inside. It works for the sweet potatoes so it should work ok for the meat too. I hope anyhow.

@watermanone7567 8 месяцев назад

Nice video, when and where do you add the mold, can you show how to do it. Thanks

@jeffyankey7916 8 месяцев назад

This one will take me a while to tackle 😅

@marcelog.2916 8 месяцев назад

If you were able to choose only one disk size fou your grinder, what would be it? Tnx for the vid Eric....❤❤❤

@jakekay8419 8 месяцев назад

Eric, We were taught to turn our Beef Middles and Bungs inside out, and stuff them with the fat of the casing to the exterior surface. What are your thoughts on this ? Thanks John

@HVACRTECH-83 8 месяцев назад

About the ph, I have noticed quite a difference in the end product when stopping at 5.2,5.3 vs 4.8 4.9 or even 5.0. I tend to prefer pulling around 5.2 unless it's a recipe like pepperone or something which you would want a more acidic/tart like flavor, I mostly make italian recipies like many different salame and tons of sopressata which tend to be better with a more mild ferment. In fact I used to not ferment these recipes at all years back or add any cure, and when it came out great,it was amazing naturally occuring flavors, problem is the success rate drops substantially when running w the chance method. I think it has alot to do with the meat itself these days vs many years ago, lack of good bacterias in today's meats do to more strict sanitary laws and whatnot. Def get a superior product when using cultures these days. As for the mold, I use a mold I inoculated from a local Italian meat plant which is from what I understand over 100 yrs old now. Its so much different than mold 600, it has a cheesy smell more like a mixture of cheese doodles and corn chips/frittos/your dogs paws,ect. rather than a mushroom smell. It's still white too. They've been utilizing this same mold which originated in Italy from their family passed down.

@peterbourgeois8492 8 месяцев назад

I really enjoy your videos. I’ve seen far too many videos where people are very unsafe. I was wondering if you’ve ever made bresaola with dry aging sheets.

@Brewer35 8 месяцев назад

When making salami, how do you decide if you should add a binder or leave it out? You didn't use a binder and it looks fantastic. Thanks for sharing!

@2guysandacooler 8 месяцев назад

A binder is always optional. You technically don't ever need one.

@CaravanFarms 8 месяцев назад

Would it help to simply use two middles one over the other to add thickness?

@sergheibac6887 8 месяцев назад

Nice

@johnfitzpen 8 месяцев назад

If you don't have a dedicated curing chamber, can you make this salami using the Umai Charcouterie kits? Thanks

@2guysandacooler 8 месяцев назад

yes

@absoz 8 месяцев назад

ooh that salami looks possibly the best. The 10mm grind gives it the large size - how did it compare taste wise to others you've had this month - which do you think was the best and interesting about the difference in sharpness giving different results, sometimes a little dullness can be an advantage great episode as always

@williameholt6364 8 месяцев назад

Eric just love watching your videos! Can I dry age my salamis by just hanging in our house. Room temp is at 77F and average humidity of A/C air. I live in Florida so no sellers here.

@2guysandacooler 8 месяцев назад

no. The meat will continue to ferment resulting in a very tangy salami, then it will want to dry too fast causing a hard ring to form on the outside edge of the salami. If this happens the inside might not dry properly.

@Cookscave06 8 месяцев назад

Question...which out of the two is better to have since i cannot get both...the grinder or the sausage stuffer? I have a kitchen aide grinder and stuffer attachment.

@2guysandacooler 8 месяцев назад

I would say a stuffer. Since you already have a small grinder, a small stuffer will really improve the quality of your sausage

@Cookscave06 8 месяцев назад

Thank u. I just went back and reviewed S02E25. I'm getting my stuffer. Is there a promotion code

@MrRilarios 8 месяцев назад

In my experience the sausage stuffer is a better addition to your sausage making process than a dedicated grinder. With a dedicated stuffer, it is way way faster to stuff the sausages, with less air pockets. Also you have way better consistency on each link. For home use (3 to 5 pounds batches) the kitchenaide grinder attachment (just to grind) works perfectly well (that is what I have, also you can mix the meat and spices with the kitchenaid too!). Now if you want to have bigger batches or a commercial production then a dedicated grinder becomes a necessity. Overall the stuffer really does improve your sausage making proces considerably if you are a home cook or professional.

@Cookscave06 8 месяцев назад

Thank u. I will not need more, at this time, than a 5lb stuffer as I'm just starting out. I know that will grow as my goal is to make abt 90% of the sausages on this channel. I have literally sat from S1 to now with notebook and pen like a sausage nerd. LOL. I love this channel. I consider it my 101 class if not more

@2guysandacooler 8 месяцев назад

Here you go: tinyurl.com/yepnbdxw use this promo code: 2GUYS10

@user-pl6bf6lv6c 7 месяцев назад

Hello, Please help for starter culture. In Europe we use grams and milliliters.How much is 1/4 tsp of starter culture in grams.How much is 1/4 cup in milliliters.I've used various different calculators but I'm not sure. Thanks.

@2guysandacooler 7 месяцев назад

Check the Genoa Salami Video to read the answer to your question

@BBQ-Meat-Food 8 месяцев назад

Loving your channel for quite some time now. As a dutchman it's too bad we can't enter the give away's 😢

@user-pl6bf6lv6c 7 месяцев назад

Hello Can I use BEEF MIDDLE CASINGS 50/55 9MTRS.Can't find any others.

@jimswanny1193 8 месяцев назад

My butcher used to make a “ taco sausage “, he now claims he is too busy to continue making it. We have become friends through the years but he won’t give up the recipe as he says he might be making it in the future. Did you ever make such a sausage? I would really like to make this as my family loves it.

@2guysandacooler 8 месяцев назад

Very interesting. Was it all beef?

@jimswanny1193 8 месяцев назад

@@2guysandacooler no it was pork, I will ask again, maybe I can coax him into it?

@davidfleer5307 8 месяцев назад

Surly there would be a slaughter company nearby that would save you a bung but of course you would have to clean it 👍✌🏻🇺🇸

@HVACRTECH-83 8 месяцев назад

Ugh I hate bungs. Years ago I was using beef bungs for capocollo and even once for about a 6" round genoa before I found the Callogan sheets. Even though it's traditionally made this way in Italy and I've always wanted to make my meats as authentic as possible, I can't do the bung flavor that ends up through the entire piece of meat. Even some commercial capocollos are made this way and I won't eat them anymore. The bung imparts such a strong foul flavor imho that it ruins all your hard work and people who try it may even question if you know what the heck you're doing lol. They may think it's gone bad.

@michaelduncan2759 8 месяцев назад

I tried to go to the 2 guys website, same result. I think the site is down.

@2guysandacooler 8 месяцев назад

should be back online

@jeffyankey7916 8 месяцев назад

So you may or may have screwed up on the molt

@millerkold 8 месяцев назад

I really do love your videos! Only thing that bothers me sometimes is that your microphone is such a good quality when you're on camera but then when you're showing how to do it, your microphone quality really goes down the drain

@michaelduncan2759 8 месяцев назад

The recipe link comes back as a bad gateway.☹️

@jeffyankey7916 8 месяцев назад

You screwed up?well kinda

@2guysandacooler 8 месяцев назад

LOL. Yep!!

@user-pl6bf6lv6c 7 месяцев назад

That you don't answer my queries speaks very badly for you. I've changed my mind for the worse.

@2guysandacooler 7 месяцев назад

Wow you are rude. The fact that you left this comment AFTER I took time out of my ultra busy schedule to answer your question is laughable. Check the Genoa Salami video where you left a comment, and you will see my response (5 hours ago). Funny enough a quick google search and you could have found the answers you were looking for. I will say that this craft demands patience. Something that you seem to be in very short supply of. You might want to rethink your approach the next time you are looking for help. I get 1,000's of questions a day through all of my platforms and because of my exceedingly demanding schedule, I try to get to as many as I can. The ones I can't answer the community who watches my videos will eventually answer the questions that are asked. If you are looking for someone who can offer help (in a timely manner) you should consider supporting this channel through Patreon. My top tier patrons get full access to me, and they get priority status when it comes to getting help.