Homemade Salami | Steve Lamb

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Making your own salami is easy. Let Steve guide you through.
INGREDIENTS:
- minced shoulder of pork (2.5kg)
- 3% salt to the weight of the meat (75g)
- chilli (30g)
- cracked black peppercorns 40g
- orange zest (1 orange)
- 350ml wine
- sausage casings
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Опубликовано:

24 мар 2015

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Комментарии : 892

@happydonut84 8 лет назад

Been doing it for years, am a hunter over here in Australia but was born in Croatia and i got my old man to teach me. (Wanted to learn because its becoming forgotten and the store bought stuff doesn't come close) I do it with all sorts of meat but mainly with deer and wild pig that i hunt. We do the same thing only slat as cure but we hang it for about a week indoors then cold smoke it for 3 days using cherry wood. After that we let it dry outside in a mesh box for about 2 weeks depending on thinness of the sausage. We smoke other cuts of meat like ribs and back strap etc.

@tracischeelk29 5 лет назад

Cool beans! Thanks for sharing. I've got my eyes sight for living off the land, buildign a community of whites to helpl them and all help each other - completely self-sustainng including Earthen houses for 80% heated and cooled. Picking up all kinds of tips and methods as I go here. Thanks.

@Limits6 4 года назад

@@tracischeelk29 community of whites?

@Sage_the_Turt 4 года назад

@@Limits6 looked at their channel, they are indeed a nazi

@Paretozen 4 года назад

@@Limits6 Anything wrong with that? Or is community forming only allowed for mexicans, blacks, chinese, arabs, etc?

@Limits6 4 года назад

@@Paretozen Depends on many circumstances, i.e. the founding of that community. What are the means of inclusion/exclusion? There are many homogeneous communities I suppose, and there's absolutely nothing wrong with that imo. But the point is that they grew historically because of demographics and culture. These days the circumstances are very different (immigration, globalisation, common markets, politics, ...) and the intention of founding such a community might be based on a completely different set of reasons which are political, the exclusion can only be understood from something eventually racist against another group, but often it is fear as well (e.g. minorities), the two go hand in hand. Being from a very diverse city I can understand the challenge of cultural differences, but I would never support those taking the upper hand over our common humanity. Exclusion based on racial difference is wrong. Exclusion based on cultural difference is plain problematic. So the wrongdoing depends on your criteria of exclusion & inclusion. Maybe you wouldn't mind sharing these? It would help me to answer your question.

@johnlupo9429 5 лет назад

I'm Italian and couldn't believe how simple your recipes are. This and making prosciutto style ham are my new hobby. Thankyou sir.

@irenam9817 2 года назад

Oh I love prosciutto so much...miss Europe...

@alincherryhill Год назад

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@alincherryhill Год назад

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@IanRichards88 9 лет назад

Nice camera work on the third knot

@Mind_Funeral 8 лет назад

+Ian R It's called an "overhand knot" if you'd like to look up a better demonstration.

@IanRichards88 8 лет назад

LlamaWarfare Thanks

@hardlygospel374 6 лет назад

Bothered me, too. Excellent video otherwise.

@sdghtjsdcgs 6 лет назад

Kids these days.

@renatofernandes430 5 лет назад

hahahaha agree

@owengarrett1960 6 лет назад

I would love to see a video on diagnosing different molds and troubleshooting some cures that went wrong and why. I absolutely love your videos! I can't wait to get your book!

@donalskehan 9 лет назад

Great video!

@livmaher6527 9 лет назад

Love your videos. You make what I thought wasn't workable to do at home, so simple. Please keep the recipes coming. ;)

@pollyjetix2027 8 лет назад

AWESOME fireplace behind you! I want one in my kitchen!!

@chefmike9945 9 лет назад

Really lovely recipe. Nicely presented and easy to follow. This makes Chef Lamb, the Big Salami. Please keep sharing these delicious video's. Blessings ChefMike

@rasterops3155 4 года назад

Loved it ! I have been making my own salami for over a year and it is really good. I use white wine and same amount of brown sugar as the salt and that creates lactic acid. Thank you for sharing.

@justinread4381 4 года назад

Perfect tutorial. Simple easy to follow and a comfortable feel. Well done very well done.

@jimmysjamin1 8 лет назад

Hi Steve many thanks, I always wanted to make my own Salami now I can't wait to try, great video.

@justangvano 9 лет назад

I'm really enjoying these naturally fermented food videos. Please continue to do more. I would like to see your take on sauerkraut and kimchi. Maybe dome unique twists. Thanks again.

@salembeeman370 8 лет назад

Loved this episode. I just got my first two pigs today and I look forward to the fall when I will harvest them to make Salami!

@andrewberry9356 5 лет назад

Harvest...wtf? Just say kill - It's what happens, all good!😉

@Notanothercrayon 2 года назад

@@andrewberry9356 I mean, "harvest" implies you're gonna do more than just leave it in a ditch somewhere... but I suppose the context alone implies that too 😁

@sakesama1 8 лет назад

I LOVE THE VIDEO, Good Job Steve. I would love to see how easy it is to do the other cured Italian Meats!

@pcharliep61 8 лет назад

hello from Melton Victoria Australia, Great videos on curing meats love to see more.

@niltontakahashi 9 лет назад

Thanks for sharing this with us Gill!

@schuur451 9 лет назад

Just turned out my first batch of bacon using the River Cottage Smoking and Curing Handbook, and it was great! I make Steve a priority every time he shows up on RU-vid.

@johnkramer1225 Год назад

We made 25LBS of this 4 weeks ago, we did grind in Venison (40%) and Pork (60%), I cannot express in words how fantastic this recipe is! The wine (I used Homemade Cherry Wine), pepper and orange zest make a fantastic blend. Brother, You Rock!

@benneale28 Год назад

Hi. Did you just leave it to hang in a room, at room temperature? Some people say you need a curing chamber because it should be kept at 70% humidity, but is that not essential?

@johnkramer1225 Год назад

@@benneale28 Yes we did. We let it hang in my garage, it's winter here so I keep it heated at 60 Degrees and the humidity was constant 54. We debated the "curing chamber" but our ancestors didn't have one, they would just salt it and let it hang, so we said what the heck. Once it was at target weight, (after 3 weeks) I sliced it up "very thin" and it is powerful! I can't use any other word than that, the pepper and orange zest to some, would take their breath away and make them cough, but even then, they couldn't stop eating it! We are making more of this and some sausage this Saturday, we have about 120 pounds to grind, and will be cutting back on the pepper and zest. 👍 Please let me know how yours turns out if you make.

@brendareed5050 Год назад

@@johnkramer1225What is your target weight to know when it’s dry enough? Thanks

@johnkramer1225 Год назад

@@brendareed5050 Less 35%, we did have some that lost 45% but we were safely able to reconstitute it in Ziplock bags, in the refrigerator.

@danielsferdian6405 6 лет назад

Thanks for an informative video Steve! Love your stuff. And always keep a sausage pricker within reach ...

@williamriker4889 5 лет назад

Glad to have found your page. I'll be adding lemon and lavender.

@gereshomeE 2 года назад

What an amazingly good Teacher! THANK YOU! ☺

@MrBoromir123 5 лет назад

Steve please do more videos! I have your book but would love to see you demonstrate them.

@chasecampbell9258 4 года назад

I loved this video. You showed just how simple it is to make sausage at home. Thank you for sharing this with the world.I have the same question as a lot of people on here. Do you let the sausages hang outside the fridge for 10 weeks or do you out them in the fridge after the initial 24 hours hanging?

@GuiKhaos 8 лет назад

this channel is so under rated! beautiful channel

@Adamblacky09 7 лет назад

I have just started to make this recipe with my carer this evening, we are gonna look forward to when it flavours after 10 weeks which will take us to Fathers day Sunday. I'm in Dorset Blandford Forum and last year I drove past the River Cottage area when going to Devon. :-)

@stevehofmann9525 5 лет назад

Nice presentation. Clear Instructions. Nice modulated voice. I’ll be watching more of your videos. I’m retired now after 45 years in hotel and restaurant kitchens.

@joemilli13 8 лет назад

Excellent explanation! Loved it!

@allanmclaughlin6443 6 лет назад

Amazing!! I’m going to start making my own. Cheers.

@lindasuddes3159 9 лет назад

Hi Steve. We just made your recipe and have hung the salami at room temperature until tomorrow. We will then transfer the salami to the fridge. For this process my husband will be using our wine fridge to hang the salami. What is the perfect temperature to set the fridge at for the 10 weeks needed for the salami to get ready. Thanks again for your posts...we are very excited to see how the salami turns out

@najor666 8 лет назад

I just finished dinner when watching this, even so my mouth gets watery. Damn fine salami!

@scottytaylor9401 5 лет назад

On second batch...1st one was nice apart from I didn’t grind up the peppers enough. Small problem but 2nd batch is close to trying. Looking forward to seeing how they’ve turned out.

@stephennelson7884 9 лет назад

Another splendid video Steve. One point though. I don't squirt a bit out first to eliminate air. I just fill the first salami and squeeze the stuff down before tying it off. It's a bit of a funny shape sometimes but my grandchildren love it that way.

@jbabella45 7 лет назад

Very nice instruction, I will try it ! thanks !

@carnivaltym 5 лет назад

Never heard of a Lamb salami before! Lol! LOOKS FANTASTIC!

@MrSoundSeeker 8 лет назад

Steven I'm so glad that I've found your channel. Sub

@natbarron 7 лет назад

"Talking with your hands" on point Steve!

@marcelcanicchio8877 8 лет назад

I injoy reading your book . Its a good way to learn how to cured meat. Very easy to understand too.

@MichaelKummer 4 года назад

Awesome video man, I love it. Makes me wanna make my own salami tomorrow :)

@storytimefarther4126 5 лет назад

My first time viewing one of your videos, very informative and much appreciated.

@MrIan1414 5 лет назад

BillyBigBalls Jr thanks

@jonathanjensen189 8 лет назад

You know what would be more awesome? If you were making lamb, and your name was Steve Salami. Better yet, Salami Steve...

@Deboniako 5 лет назад

Says the guy named Jonathan Jensen

@Daketnietweet 5 лет назад

@@Deboniako HEY! Not fair my name is almost the same XD

@tracischeelk29 5 лет назад

Oh, my. That was so funny, I nearly choked, started laughing so hard and tears came from my eyes. Hysterical. I had seen his name was Lamb at the start, but forgot. Your comment took me off guard. I'm laughing all over just reading your comment again. Tears are rolling from my eyes. Too funny!~

@richardbryant3169 4 года назад

@@tracischeelk29 almost as funny as your attempt at humour.

@Katkohberg 3 года назад

🤣🤣🤣

@czmammut Год назад

I love your video. Simple instructions that even I can understand. I have not yet tried it but will do in few weeks. Wish me luck :)

@carnivoregains4631 3 года назад

Its reccomended to add some sodium nitrite and nitrate to make sure it is safe.

@tonyeid2663 6 лет назад

i didn t even know this was doable at home. will let you know in 10 weeks. Keep it up !

@sageaust 9 лет назад

Hey Steve, another great video. I might have to purchase a copy of your book. :-) I would like to know if you are going to do a video on how to make beef jerky as it is something I would really like to know. Cheers Andrew.

@samuelpepys6579 6 лет назад

I've made Chorizo using this method , from my Saddlebacks and left em in my draughty garage to dry (The chorizo, not the pigs :) ), hanging off an old oak beam. No nitrate or anything other than salt for cure and it was great. Also made ham without nitrate or culture and that was also good, though not exaclty Iberico, but you've got to start somwhere.

@edwardlee6516 8 лет назад

great stuff Steve love your videos

@TampedOnSquid 4 года назад

Good shite. The knot tying really helped me out and you did it all alone with no fancy gadgets

@andreamoboe 9 лет назад

Thanks Steve! Looks awesome! Love your surname too...very suitable for the videos you have put up so far :D

@sabinaandfernando7549 6 лет назад

Loved the video and will be trying it. Question: what temperature do you recommend to hang and let the salami age?

@arlynelauro8903 8 лет назад

Some good questions here Steve. Can you let us know where to find the answers?

@johnlupo9577 2 года назад

I’m currently trying this recipe. No temperatures given but I get the idea. I hope it works out. 👍 Great video thanks.

@johnkramer1225 Год назад

Did it work? I've never tried this but, I've hung many of hams in the barn for a year, it's all about the salt.

@MrJules1977 4 года назад

I am addicted to french salami, my favourite are the ones with Roquefort cheese, amazing stuff.

@eliasvillarreal1421 8 лет назад

Excellent recipe. Thanks

@Martin-jz6xu 3 года назад

Thanks for sharing Steve.

@andreww2319 Год назад

Food genius. Thanks mate. Well done.

@whynottalklikeapirat 6 лет назад

"It's super easy" * breaks out huge, expensive sausage robot *

@SentinelSDK 5 лет назад

Rofl, that made me chuckle, well played sir

@jennaveve1612 5 лет назад

@@SentinelSDK I SO laughed :)

@andrewberry9356 5 лет назад

Oooft choked on my digestive reading that!🤣

@joshfontanella 4 года назад

Suasage robot! 😂 Why Is that making me laugh so much 😂😂😂

@richardbryant3169 4 года назад

I was asked what I want for Xmas and I said I want a sausage robot,I got some funny looks.

@vexion90 9 лет назад

That looks delicious. I'm just wondering for the salt, are you using regular table salt only or any curing salt in it to dry the meat? And will the bacteria grow in the meat? How to prevent that? Thx u very much.

@SerpentLight213 5 лет назад

Awesome video! Thank you!

@markcastano1348 8 лет назад

Love what you're doing. Where can I get your book? is it available for international shipment?

@lawrencemartin3925 8 лет назад

Love the channel and recently received the handbook, fantastic.

@user-bw1hk2eu2d 3 года назад

Amazing! I have a question:　When the process is done, how to store the salami and prevent it from C. botulinum continuously?

@AngAntBru 9 лет назад

Thank you will be trying very soon

@daninczech 8 лет назад

Can't wait to try this :)

@ustujnin 5 лет назад

Superb guide. Question for those of us living in hot climates: what is the ideal room temperature and humidity level to leave them hanging in?

@bobwitt3148 4 года назад

such a easy and great salami recipe

@bozskaggz5402 4 года назад

Great tutorial Steve...

@markspc1 5 лет назад

Nice. Looks simple.

@fredtorres1703 4 года назад

thank you thank you thank you. Sir!!!!. this is awsome will try it out...

@120nickbrain 7 лет назад

your a legend, I have just a small free range piggery and will be learning from you :)

@AndreaTani 9 лет назад

Awesome and easy method, I touhgt you needed a colder temperature, like in a wine cellar or something. Can you use other kinds of meat?

@moho5790 6 лет назад

Very easy to follow. Great video. How long will uncut salami last (using this recipe?)

@ednasole854 3 года назад

Wow amazing thanks for the video

@helmutsasse5199 4 года назад

Hi Steve. I really found this video helpful. I have a quick question about one step. When you hang the salami in the fridge, do you do anything to add moisture or control the temperature?

@davidlee50 7 лет назад

Amazing , Thank you.

@marcustrupkovic 8 лет назад

Mould is awesome!

@mr.m.o.g.o.m. 7 лет назад

You recipe is great. I followed you video to the "T" , and after 10 weeks at 65° f, the finished product was perfect. BTW, this was my first attempt at dry aged meat. GREAT VIDEO! Semper Fi!

@jasonc2111 7 лет назад

I was hoping someone made a comment like this. I am making a curing chamber right now and will be adding this recipe!

@emmajeanhicks7537 7 лет назад

Thank you for the temperature advise I was wonderin.. I will try this.

@MarshellThings 5 лет назад

I'm quite worried with other people's comments about adding curing salts. I'd like to ask for an update if you're still alive after eating the finished product or did not catch botulism after you've left this comment? Apologies if this seems like a ridiculous question but need your response to confirm you're still alive so I can proceed.

@RustyShakleford1 5 лет назад

User O-Two you’ll be fine.... please reply so if I know I can proceed with this recipe! Lol

@markcaulcott5684 4 года назад

Wow it looks fabulous this I’ve got to try 👍👍👍👍👍👍👍 pieces of good bread and real butter 1 more salami , 🤦‍♂️ nearly forgot the wine 🍷 hurrah 😃 , you’ve just got to love simple food .. I love this channel 🙏😊👍

@vivianneperazelli8111 3 года назад

Hello I have made your salami twice. The first was amazing but the second batch cured quickly and when cut were hollow in the center. What did I do wrong and should I throw they out? I love everything you made especially the pancetta. Thank you

@krism6846 3 года назад

Great video !

@stephennorman176 8 лет назад

Hey thanks for the video. nicely done! 1 question - what percentage of fat is there?

@businessstandard1737 3 года назад

Great video. Does it need to be done at a certain room temperature? How long does the well dried salami last? Does it need refrigeration?

@mccardieclan1755 8 лет назад

mouthwatering!

@dr.froaderickfronkensteen5331 5 лет назад

I respect peoples chose to live vegan/vegetarian but this is what I really love and cant wait to try making this at home. Great video, really enjoy this,

@danielsferdian6405 5 лет назад

Great presentation Steve. I would like to make sausage and assuming I can follow this recipe. I would like to smoke the sausage and then hang to dry. Is this okay? Thanks again sir!

@aaviator 8 лет назад

great video. I am trying this today with some wild Venison and pork. Just curious, what is the maximum temperature that you would hang the salami and allow them to air-dry. It is spring here in Texas and temperatures are starting to go up!

@stevejungdo 5 лет назад

Good stuff.. just bought some pegboard hooks to hang salami in fridge.

@jeffgrave 5 лет назад

Wow-nice video amazing salami! So the cure is 10 weeks at room temperature 75 degrees Fahrenheit 23.8 degrees celsius? My Italian uncle always dried in a basement at 65 degrees.

@ApexPredatorTeam 9 лет назад

This is one of the best recipes I have seen. Do you know if the salt to meat ratio is the same for red meats such as venison?

@elliottbloomfield6111 8 лет назад

Hi Steve, great video. I've followed the salami recipe from the RC handbook and have a question- after 5 days of hanging I tested pH level at 5.6-6, the recipe says it should be below 4.5. Will it fall over the 10 weeks or should I have made sure it was 4.5 before hanging (ie left in the fermentation stage until it got to 4.5)? Cheers!

@CaitlinGeorgia 9 лет назад

wow never knew it was this easy! where do you buy the sausage skins from?

@Grishna1955 5 лет назад

Hi, Steve. What can you share with us on the correlation between ripeness and weight loss? I think it's a useful parameter considering how much my curing environment can vary from yours.

@MemeLegends 5 лет назад

Hi, what temperature should I hang the salami at? as I leave in Malta and its 40c at the moment, should I wait for winter?

@VigilanceRifles 3 года назад

Wonderful. Thank you.

@greatthings4US 9 лет назад

Please do a complete series on salumi. Please! Thanks in advance.

@dr.s.p. 5 лет назад

This is the best video on this that I found and delighted to have copied it all exactly and the results truly wonderful - except for the bit on how to tie the knot when the camera is on his face, but it’s not rocket science. Great recipe and I bought the book. Great book too.

@Revelatus 4 года назад

Grinding up an animal and then stuffing them into another animals intestines. Being a human is awesome! That 10 week old one looks amazing. There used to be some guys around here that sold incredible salami at the farmers market, but haven't seen them for a while. Maybe I should give this a go.