How to make a Smoked Salami

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Welcome Back. Today we are making a smoked salami. If you have any questions be sure to et me know in the comment box.
You can find the recipe here: twoguysandacool...
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We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemak...
The largest selection of the best quality casings for sausages/salami: www.sausagemak...
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Accurate Thermometers
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DOT Kitchen Temperature Reader - www.thermowork...
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Опубликовано:

16 сен 2024

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Комментарии : 69

@areyoureally123 4 года назад

Your videos are so good! I appreciate the effort you put into them...especially with a subject like this that takes time to see the end result.

@2guysandacooler 4 года назад

Thank you for your comment. That means a lot!!

@saudfaisal239 Год назад

What a beautiful way to create priceless culinary art. Well done.

@ray7419 3 года назад

Fantastic and simple recipe. Looks so delicious. Great video. 👍

@yansofyantiofficial1910 2 года назад

Resep nya lengkap, dapat ilmu baru thanks my friend sahabat kitchen. Salam super👌

@shaunleusby1991 2 года назад

As a salami expert, can a salami be made out of an emulsified mixture? Mix it well, ferment it, and then dry it? But it's almost a hotdog mix? It's a strange question, but im curious if the actual fat chuncks make a difference. Or is it just for looks and the particular mouth feel? I want to make small diameter salami sticks. Maybe 20mm. That should only take about 2 or 3 weeks in a 55 degree fridge right? Would sheep casings for hotdogs allow the proper air flow for drying?

@user-pb3rx1kz5n 4 года назад

Great 👍🏻 job!! Thank you very much for sharing your talent!!😋👨‍🍳

@2guysandacooler 4 года назад

My pleasure 😊

@devin9880 3 года назад

How much to have one shipped to my house in Idaho :)

@stephenbray4624 Год назад

Great recipe thank you so much guys

@papageorgiola 4 года назад

Just getting into this and loving all the videos. nice work! I don't suppose you have a book that walks you thru everything? or recommend one? Thanks!

@2guysandacooler 4 года назад

You can watch my videos as I talk about all the processes but the book "Art of Making fermented sausages" is by far the best one out there. Hands down. Here is a link to it on Amazon: amzn.to/3gzjcjP

@2guysandacooler 4 года назад

BTW. If you ever have a question be sure to reach out :)

@papageorgiola 4 года назад

@@2guysandacooler thanks! ill grab it!

@luizjunior.92 4 года назад

Very good

@jonnyjameson4830 2 года назад

Is it fine to cold smoke (temps outside currently in 20-40s after fermentation is complete and say3-7 days into the drying phase? I use a controlled Rubbermaid container for fermenting and it is not air tight for smoke in my house is why I ask. All procedures are followed the same to include pH verification via a meter, but just looking to cold smoke 4/5h but after ferm (70F and 90%), my drying is conducted at 54F/75-80%).

@2guysandacooler 2 года назад

Yes

@friessk 4 года назад

But does it fit the salami lid?!?!?

@eastcoasthomestead5207 6 месяцев назад

If I don’t have access to starter culture should I just use a salt mixture? What about hot smoking the sausage and leaving it to hang?

@arfriedman4577 3 года назад

Good teaching video. Thanx.

@ChileExpatFamily 4 года назад

Man I love the video!!!!!! I am trying to source the ingredients needed here in Chile. The biggest problem is finding starter culture. They import in from Europe. I have seen wine used as well instead of water and wanted to ask about that. Also can you talk about the mold on the outside of the salami? I am hanging hams right now and have a little mold as well and would love your advice. Thanks in advance from Chile South America. Jim .... and yes I am of course subscribed!

@2guysandacooler 4 года назад

Hey Jim, How's Chile this time of year? Rainy season? The culture I am using (if it's coming from Europe) is called flora italia. Not sure which ones are available but t-spx, f-lc, b-lc-007 would all work for long cured salami. Wine is a good acidifier but it doesn't give you a complex flavor like bacteria does. I personally don't like too much wine in my salami but it is quite popular.. The mold that covers my salami is something called p. nalgiovense (aka mold 600).

@ChileExpatFamily 4 года назад

@@2guysandacooler Yes it is in the low 30s F to Mid 40F. We get buckets of rain where I am and almost never snow or ice. In the summer a high is 85F and low humidity. We are in a micro climate so it is always nice here but yes oh yes lots of rain. We love Chile and have been here now 7 years this month. Never looked back. The ONLY starter available here is BITEC LKB-5. It is sold from a company called PRINAL but is imported. Do a google and tell me what you think. I am using my own pork and I slaughter all my own home grown live stock. So it is really fresh. I slaughtered a hog last week and put up 2 hams using the Charcuterie book. We love Salami and my youngest of 6 (the last one at home) eats it like it is candy and I thought how about making it myself instead of paying $10.00 per KG for it. I appreciate the response. You should come see us. We would love to have you for a visit. Jim in Chile.

@2guysandacooler 4 года назад

Th e mold I have growing on my salami is a good edible mold. Just like you would see on brie or camembert cheese. Also just looked up that starter culture. If you decide to use it then use it like you would use the starter culture T-SPX (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uRv7ngntA4A.html)

@ChileExpatFamily 4 года назад

@@2guysandacooler Yes that is what I was thinking. I am kind of mixed on it. The cost of importing T-SPX is just as expensive give or take (the shipping right now is too the moon alice!) so that is the only thing that stops me from T-SPX. I have a friend up there who may bring it back with him but I will have to see. Thanks for the help. Come see us. Jim

@IOalejandro 4 года назад

@@2guysandacooler I use flc culture and been doing peperoni for. While now. I cant find p nalgiovense here under any Nme fo u have any idea how can I get it naturally or extract it from camembert?

@FracDaddyBBQ 3 года назад

I’m going to be making salami for the first time I’ve got so many questions can you help me out

@2guysandacooler 3 года назад

Of course 😀. Email me or let me know your concerns

@andrewwyatt2542 2 года назад

Really good video will be trying that for sure it’s winter here in Australia 🇦🇺 good time for hanging salami. What are the dimensions of the pellet smoker box looks really good 👍

@nova-nova1050 4 года назад

Please show how to make pepperoni,

@ronaldbutler4480 Год назад

good video, thanks1

@ilikeappleandbananas 9 месяцев назад

Delicious 😋

@johnkozubski2483 4 года назад

I was just wondering the brand, capacity and horsepower of your vertical mixer? I would assume due to the extreme tackiness of the product that not all mixers are suitable to use. I do find your video's extremely well done and I appreciate the detail and explanation of every step. Great videos for the novices and experienced charcuterie maker. Thank you.

@2guysandacooler 4 года назад

Hey John. I have several mixers I use in the process. In this video I used a kitchen aid 5.5 qt mixer (amzn.to/3h4m7RH). This unit will fit about 4 pounds of meat and it's motor is strong enough (575 watts) to handle very cold meat.

@johnkozubski2483 4 года назад

Thanks for the quick response. Most of my batch vary between 12 to 20 lbs. so I assume a 20 qt. mixed would be the right capacity machine. I wonder what horsepower and brand would be best. I am a little leary of purchasing a dough mixer and the having a machine that can't handle charcuterie. It's a pretty big investment. Any suggestions?

@icommandoi145 6 месяцев назад

Can you cold smoke the salami after the fermentation ie. Ferment for 24~48 hrs in fridge then cold smoke on day 2~3?

@2guysandacooler 6 месяцев назад

What's the temp that you will be cold smoking at?

@Carmen0909 2 года назад

Hello sir, I really liked your video wish i could meet in real and learn more from you. 😅😅

@claytonh100 3 года назад

Do you happen to have a good recipe for German Salami? also what slicer are you using? I'm looking for one, want to get those nice paper-thin prosciutto slices for my charcuterie.

@rickross199 3 года назад

What is the scale you are using? I'm finding it about impossible to find anything resembling a quality scale.

@alexfire33 2 года назад

have a question,can smoke after the maduration of the salami?

@2guysandacooler 2 года назад

Yes. Just make sure the temp is cool and you have high humidity

@Radek6 3 года назад

Hello. I would like to ask. Does it matter for smoking for mold ?? Will the smoke destroy the mold ?? Thank you for answer

@2guysandacooler 3 года назад

There's no need to apply mold when smoking salami. The smoke will kill the mold

@natalavrikova8812 3 года назад

Super

@benmoyle 4 года назад

Hello, this is your Mongolian fan... I have a question for you, can I smoke my salami first and then ferment it? Or ferment it first and then smoke it? The reason is that I can not do the smoking in my fermenting chamber

@2guysandacooler 4 года назад

Hey Ben. What starter culture will you be using and at what temp do you smoke at?

@exposingproxystalkingorgan4164 3 года назад

The school math teachers were correct about needing mathematics in everything, making food, mechanics, engineering, finances, business, politics, sports, construction, navigation, aviation, medicine, science, marketing, investment, etc. Math was not my favorite. Even salami has math in the process. ☹🥶🥺

@prof.mabusaeedkhan1950 10 месяцев назад

Is salami a cooked food or it is uncooked? I am confused.

@2guysandacooler 10 месяцев назад

uncooked

@chriscastella9854 3 года назад

Wundabar

@laylagoodman7199 3 года назад

I am making semi dry salami with sodium nitrite. I will be smoking it. Do I need to add culture (T_SPX) or can I go without and hang them as they are ?

@2guysandacooler 3 года назад

how long do you plan on hanging it? If it's over 40mm and you plan on hanging for 4+ days I would use a culture

@laylagoodman7199 3 года назад

@@2guysandacooler Thank you, will do

@laylagoodman7199 3 года назад

@@2guysandacooler what can I substitute for nonfat dry milk powder? Or if I omitt it ?

@2guysandacooler 3 года назад

@@laylagoodman7199 You can omit it with no problems.

@laylagoodman7199 3 года назад

@@2guysandacooler Thank you

@emasuma6897 2 года назад

What is the name of the starter culture you have used

@2guysandacooler 2 года назад

Flavor of Italy (flora Italia)

@emasuma6897 2 года назад

@@2guysandacooler thanks 😊, how long you store salami and which conditions

@bigusdickus9346 10 месяцев назад

Do you have to use pork fat or can you use beef tallow or some other fat?

@ralph9987 4 года назад

Thanks for making the video. As far as I can remember, the traditional salami making process doesn't include adding any "starter culture". why are you using this culture? Cheerz

@2guysandacooler 4 года назад

all salami is fermented with bacteria. Some places in the world naturally have certain types of bacteria that produce very good salami. Everywhere else we have to add the same type of bacteria that usually occurs naturally else where. So in my videos I add a starter culture to show people how they can safely make delicious and edible salami at home. Without a starter culture the results are vry unpredictable and sometimes dangerous.. Thanks for asking..

@BlackSwanGamingTGK 3 года назад

So 2 months to eat it ? Lol damn that takes soo long

@hammeranvil2374 3 года назад

HOW CAN I FERMENT WİTHOUT CULTURE...?

@2guysandacooler 3 года назад

Add any Lactic Acid Producing Bacteria to your meat. Things like sauerkraut juice, fresh garlic, or you can try and let it ferment naturally :). Just be sure to add some sort of simple sugar to help the bacteria along. Dextrose is a good sugar to add...

@mohamedzareaa3090 2 года назад

المكونات باللغة العربية

@2guysandacooler 2 года назад

You'll have to use google translate for that one

@2guysandacooler 4 года назад

Are you ready for a smoked salami. Check out the recipe here: twoguysandacooler.com/how-to-make-a-smoked-salami/ What's your favorite type of charcuterie?