Yay - first to post! I always love your t-shirts! I also love how you always explain everything so clearly and throughly as if we have not seen your other video! Keep it up!
Interesting to see it hung up at room temperature. All other recipes and videos suggest you hang it up at a temperature of 10-13°C in a fairly humid environment. So I'm wondering how safe this is. I'm also wondering whether wrapping this in a collagen sheet would make sure that flies can't lay any eggs on it. Alternatively, I'm wondering how well this would work hung up in the fridge in an UMAI-type of dry-aging bag...
Hey I have a question!!! Well two actually! I always see pork used for charcuterie, is it possible to use lamb or goat? A friend of mine keeps sending odds and ends my way and I can only use so many at a time. I was thinking something country ham like for legs? Or I’ve heard that some cultures confit them like awarma or romanian sloi. Do you have any ideas yourself? Or could you make a video using goat or lamb?
Yes you can! You can use the basic salami recipe as a guide (on website and here on the channel) I have made a goat salami before (not tried lamb) so you can keep to 100% one meat or you can do a blend. The issue I have with lamb is the fat which can become quite waxy/chalky so depends how fine you cut it/grind it. The other option is to make pitinas (on website and here on the channel) which traditionally use goat, deer, and other hillside/mountainside cattle.
Would of been better if you showed us what you cut off,ingredients for curing isnt as important if you say that gland bit is not nice.id rather see how you get that off
Question here , I realize you didn’t use any curing salt for your method which many other videos recommended. I assume it’s not a big deal not to after all ?
I use traditional methods, and it is about known and trusted ratios, and a bit of science. Additional nitrates are not required , and are entirely optional.
Well, 'not a big deal' is a dangerous term ;) as food safety and hygiene is hugely important. I use traditional methods (just salt instead of additional nitrates) out of personal choice. This can be treated like a whole muscle and you could reduce the salt to include curing salt #1 - but it is not necessary. The formula of 3% salt is well founded (to do with level of salt in sea water and killing harmful bacteria etc) I don't use and promote additional nitrates as they are carcinogenic and in fact many authentic and provenance protected charcuterie don't use nitrates (for example parma ham, protected in Italy, outlawed nitrates in production in 1994 IO think)
@@TheCraftCookhouse Thanks so much for your knowledge! I’ve actually started my first ever batch of gaunciale on Sunday and I thought I might have screw it up since I completely forgot the cure salt .Then I came across your video .Really great to know that it’s ok. Appreciated much !!
Without knowing the recipe you used as long as you are at the 2.5-3% by weight and you use it all you should be ok. Slight changes can be based on type of salt but that’s another conversation
