I can never ignore your receipes because you always mention the ingredients & method in the description box. You deserve 100 marks for your excellent efforts.
Finally, iv got high blood pressure and eating processed salami isn’t recommended for me because of its high sodium content, i can finally make it at home and satisfy my salami cravings, you’re a life saver!
Chef, Thanks for Posting this Video Recipe. Much Appreciated. Your illustrations and explanations are Simple, Straight and Concise. Thanks again Chef. My Respects.
Ok so I was a little skeptical of this method and thought the result won't be as good.. So I tried with 250 gms chiken and seasoned it according to my taste and it turned out to be Awesome.. I made about 6 sandwiches and ate all of them 😅
Chef Inamdar, I used your recipe to make my own salami. Since I am unable to eat processed meat, because of the high salt and nitrate levels. I make my own luncheon meat from scratch. It turned out GOOD! It's chilling in my refrigerator now. I can't wait to taste it. Thanks for uploading the recipe.
Thank you chef. May I know what variation in this recipe maybe required to make this variant bouncy, soft just like the consistency of a chicken sausage?
Hey bro, amazing video. I really wanna start making my own but i am scared that I will get salmonela as I am terrible at cooking :p I bought a salami maker, can tell me how long do i have to cook your mixture so that it is safe to eat? Thank you very much
instead of steaming it after cooking, why not boil the chicken before seasoning and use the chicken broth as a binding agent in the salami? just a suggestion
I understood as glass mug. Is it right? You said it should not break. Is it necessary to open the lid after every 10 mins. Because you mentioned it should be undisturbed. Kindly clarify
Hi chef Varun 🙋 Dis is pervin from mumbai Hv tried yr salami recipe it came out perfect. But wen slicing n tasting it was nice but didn't get dat texture which v get from outside Can u plz guide n advise dat how to get dat smooth texture Thank u 🙏
Chef kindly teach us delicious dips which we can also use over salads and as a spread on sandwiches . Please teach us how to make fillings of veg and non veg for sandwiches and wraps for children's school breaks . Kindly tell us which olive oil is best used for salads ,dressings and used for making mayonnaise. Thank you
No it can't be frozen more than 4/5 days.either you have to put some preservatives or you have to skip the cold water and the mayonnaise for longer preservation i.e 1month or so.itss my personal experience.
Hey chef.. thnku soooo much for sharing this recipe. I have never the salami yet but aftter watching ur show i will definitely make n have it. Luv from Pakistan ❤
