How to make ITALIAN DRIED SAUSAGE step by step 

So this week I started harvesting what I made from your recipe. Oh....amazing. Thank you very much.

Sir, I do realize you posted this video over 2 years ago, however I just recently found your channel so it is all new for me. About one month ago I made dry cured Italian sausage by following your video (but adding cracked black pepper) and tue result after 3-4 weeks was perfect. My family and friends who have tried the sausage cannot believe that it is home made. I live in Florida U.S. where it is very hot most of the year and I do not have a basement so I cured the sausage in my wine cooler because I can control the temperature very accurately which also controls the humidity very well. Thank you for your videos. I will continue to watch and try to make other foods. Good lick with this channel. Shawn

I love the gesture you always do with your hand when you're tasting your food, so Italian! Lol!

I can't wait for the spectacular and the helicopter at the end of every video. Thank you for another very well explained video, and thank you for sharing your knowledge.

I’m now making these for the third time. Sorry I didn’t write sooner. These are so spectacular! So simple to make but not so simple in flavor. Thank you. I made your pancetta as well- also perfect. Not so simple to make but worth it.

Love your channel, these are real traditional recipies and techniques. Thank you so very much! Greetings from Canada (via Finland). 👍👍🇫🇮

you are very smart. using funnel to stuff.

So simple... so good! Spectacular!! 👍😁👍😁👍

I'm am gonna give this a go for sure... Thank-you

I’m so excited to have found your channel to make these sausages and salamis without special cultures. Thank you so much for sharing! I’m so excited to try here in South Africa.

This turned out great. Grazie.

so simple yet so delicious. I was wondering how spectacular it could be... right now sitting with this sausage and cold beer i could say it was beyond my expectation SPECTACULAR

Thank you for making this video. There's not much information on the web on how to make the traditional Italian sausage

another great video! If I wanted to smoke some, when would I do that?

Looooooks super delicious, boss.. 1 question, u ate it straight away, wasnt the meat still raw?

this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015. this isnt a video from 2015.

If mine comes out anything like yours I am throwing away my Kitchen Aid, Insta cure and everything else that makes a simple process complicated. Thanks!

The tenderloin sausage was wonderful! Now I'm getting ready to try this one. Be safe and stay healthy, my friend! 🤞🤓💖

Can we add some Cognac or some red wine to the recipe? In fact with so much paprika a d chilli, it's close to the Spanish chorizo.

Hi my friend, you should be arrested, I'm kidding, your recipes ARE spetacular and now I'm running out of money because I want to do everything you show on you vídeos. My name os Francisco Raats and I'm a estonian descendente living in Brasil. Congrats and "aguri"

Another great receipt! Thanks for the answer on the dried tomatoes video! Now a suggestion: maybe you could make a video on making prosciutto crudo. Grazie and keep the excellent channel!

Very good, and yummy. Thanks

Put this in the fridge 3 weeks ago. Just started pulling it out. Lost 30-40% moisture. Tastes amazing. New at this. Thanks for the info ! All I can say is wow !. Still have the pork loin in the fridge drying. Will let you know how that comes out. If anything like the dried sausage recipe I am sure it will be great. Thank you !

Great great great recipe, thanks you very much. But i was wondering what happens if i cure the meat for longer than 3 weeks? Will it improve the taste? Thanks!

Loving the videos!!! Quick question. I see in videos that you sometimes cure in thr fridge and sometimes you say not too. Is it okay to cure any meat in the fridge as I do not have a basement?? As your sausage from Roma you cured in the fridge turned out with a hole in the middle and was too hard? Just a question if it's all good for the fridge for all meats?

This is one of the best videos I have seen on RU-vid. Calm, simple and informative! Very, very impressive. I am inspired to 'have a go'.😊

Could I add fresh ingredients to the sausage like garlic and fresh rosemary?

I remember my Nonno use to do this fucken amazing rip Nonno 🙂

On the screen, you have items listed as "chili pepper" and "sweet paprika", but while you are verbally explaining the ingredients you said, "chili powder" and "sweet pepper". Which should we use?

I’m very new to this so it might be a dumb question but how does the meat not spoil after being left to hang at room temperature for 24 hours?

I have while And green mole in my salami after 2 weeks. They bit have the same size and shape, just the different color. I have been curing in the fridge at 14C. Is the green mild bad? What should I do? Please help

Sorry I'm writing so late but my question is you don't use curing salts or any other ingredient against microbes like botulism. Is there no risk of them? And can we do this in our normal fridge that we use every day? Does the temperature have to be 1 degree Celsius?

Does it work with beef? Room temperature in my place is over 19C, do I have to leave it 24 hours in room temperature? Amazing videos

Molto beine! Going to try this. Need to visit my local butcher for some pork gut though. Could you give more information on the gut (casing) preparation please?

My casings are ready and hanging, I live in FL in the US so I’m only going to let it rest at room temp for 6 hours. Hopefully I don’t just make rotten meat lol!

Your videos are so organized and beautiful. Thanks for making them!

😅 doesn’t say that much..but the tasting..the arm gestures say it all..bel video..grazie

Instead of the powder I use a reduced capsicum sauce it is much nicer in flavour there is,a little work but it is worth it

Only one question , this fridge you stored in the sausage while it was drying was it working or was it turned off like using it as a store only ? And what temperature it was ? Thanks for every thing .

Nice i will try to make without preservatives

I'm still confused on the chili pepper ingredient. Are you referring to red pepper flakes that are in powder form?

Hi mate I want to give this a try for the first time. I do not have a basement either. What temp do you have your fridge at? Also does the humidity in the fridge matter?

If I don’t like spicy, can I just leave out the pepper?

Can we use the artificial (collogen) casings instead of the fresh casings? And would it still be okay if it grows mold or do I need to add a culture? Love your videos! Just got 2 pigs slaughtered and looking to make all your recipes!

Good day is it ok to make the recipe if here in the Philippines is it safe? Thank you

Is it ok to use "sea salt"? I used 30 grams of "sea salt" for the 1000 grams of meat?

Fennel man come on, you gotta have some fennel. Seed from the Gods. :)

Hi, I enjoy your recipes very much, thank you. I use a little wine fridge for hanging - temp 13 c; humidity 65-67. After one week I have some white mold. The smell is good; I know that white mold is good but would you remove it with vinegar solution?

This is like watching the Goodfellas but better.

I am making these. It is very fun to see all the changes in colour and texture over the weeks! Thnx for sharing this knowledge. Greetz from Holland

What temperature is your fridge set too please 😊😊

I should say, after watching many videos of sophisticated guys with a lot of equipment and chemicals, this is the best chanal and place for DIys who are looking for instructions to make healthy and natural food. Thank you what ever your real name is for posing these videos.

is it ok to use lamb casing instead of pork casing?

Currently on 2 weeks of aging. I used normal table salt by accident i used 35grams for 1200grams of venison/porkbelly. Will it still be ok to eat in 1 weeks time

What’s the size of the gut you use ? Thanks man

You certainly can't argue with his success. All his cured meats look beautiful, but I don't understand how he's able to maintain a consistent cure, and meat safety without curing salt, Instacure # 1. It's very hard to find anyone curing meat without the safety factor of curing salt. Can anyone enlighten me ?

Hello. I plan to make beef jerky in a food dehydrator. So far I have 3628g of beef slices and I added 109g of sea salt to it. I plan to let the meat sit in the refrigerator for 24 hours before putting the meat in the dehydrator. It looked like a lot of salt. Did I use too much salt?

Great video, not a lot of explanation on the drying part, but pretty good, we make in the winter near a window in the basement, the window is right next to a steam pipe, so it has warm and cold, this works well for us, we use about 1teaspoon of salt per pound of meat, this can be adjusted a little. Have to be careful with this because of the fat, it can go rancid, fat is better, but sometimes the temperature forces us to make it lean. Everything else looks good. Looks fantastic. 🇮🇹😎🇮🇹

Ah yes. Sourdough bread, spicy salami, slaking swallows of young wine and argumentative conversation. Spectacular!

Ciao fratello!!! One question.I have lots of meat so i will try this one too tomorrow,when the mix is ready.One thing.My basement is about 13 C.So if i put it is it still for 3 weeks like if it was in the fridge.How do i know its ready? It must be a bit dry and hard? Sorry i am asking all these questions but i really love your recipies and i suggest them to my friends and i want to make them good,because they are waiting to taste them.A dopo.

Today I tasted the salami without casing and it was SPECTACULAR!!! Tomorrow I'm gonna try to make this one . I took pork casing from the butcher and put it in water vinegar . O hint from the butcher was to change the water 3-4 times once every 2 or 3 hours . I also gave a bit of my salami to the butcher and he did like it and the fun thing is after the first bite he was "mmmmmm" and moving his hand . Thanks again for searing all this knowledge . Είσαι φανταστικός!!! .

I love these recipes and look forward to trying them soon. I have one concern before trying at home, especially because I live in a hot country not especially known for sanitation in raising agricultural animals. Do you do anything additional to kill parasites in the pork that you use? I have read that dry curing is not reliable to kill parasites that are common in pork.

After the Capicola, this is excellent!

Good day sir, Would it wise to brine the pork meat before making sausage? Would it improve the flavor? Ray from Canada

I just saw your video the other day.... i made the sausages to your recipe.... now to wait. I put them in the fridge because I live in western Australia and it gets hot.... can't wait to make more.

Could you show us how to make mortadella? :)

Can I ask what temperature you are running your fridge at? Also have you ever run into problems with mould? Thanks

Btw, can I reduce the salt from 2.8% to 2% of pork, while here is no wine or fennel in this recipe? My concern is I always want to eat as least as possible salt.

lots of good memories seeing this. I used to work at an italian butcher in NYC and would make sausages all the time like this. I didnt really like it before because I would mix all the meat by hand with the seasonings inside a big container, the meat would be very very cold so my hands would hurt after a while of doing it. Looking back though I am glad I learned how to do it.

It isn't curing salt you are using right? I use 6 grams of nitrite in a kilo salt. It's also important to have 75 or 80 % humidity.

good job i have a question: what type of salt did you use table salt or kosher salt or curing salt thank you 😊

Hi, What type of salt should I use?

when you put the meat in the fridge 24 hours do you through away the water coming from the salt? thank you vermy much

Is this safe to eat raw? Mine reduced a lot already and some guides say I should wait a lot longer before trying it.

one more question ;) with chili peppers u mean chilli flakes not any pepper? grazie :)

happy 2020! Trying to find an easy way to dry cure a SKINLESS salami or any type of dry sausage... would you have ideas of containers to share?

Bravo Paisano!Cerco di farle..Vivo in America..La temperatura sara giusta in Ottobre qui..Saluti,Pietro.

What size casing do you use? Can I use 32-35mm natural hog casing. Cheers 🍻

Thanks for the video. I followed the steps, I used a beef, I don’t eat porc. the resold was grey color non pink. is it normal?

If I am able to, shall I control the humidity, like 60%-80%? =P

9:16 who waiting for spectacular and helicopter, don’t thank :)

Bravissimo grazie dell’informazione

Hello Andrea, questions for you, if I don't want to cure/dry the meat and instead keep it ''fresca'' to cook the same day, do you put the same amount of salt ? Grazie bello ;)

Im made this and im snacking on them right now. Turned out great, thanks for the video

Your channel is amazing and refreshing...not a lot of people curing meat and making video.....grazie .. spectacular

Thank you for your lesson!!! You are great!

Flavor explosion! I'm curing sweet plum pork sausages in my fridge, on day 7 now. I can't wait

Hello, I was wondering what people think of you were to use small, thin, nylon ties instead of string to tie the links…?

What temperature is in your fridge where you cure your sausages? Thank you.

Enjoyed many of your recipes! Feel like trying this one today. I've noticed that after mixing the pork and seasonings, you have rested the mixture in the fridge for 24 hours. I may want to know what's the difference if it's filled inside the casings at once? And if I do so, shall I hang the salamis 24-48 hours at room temperature first and then in the basement as demonstrated in other salami recipes?

This looks really good! I'm curious, does the meat not need to be cooked?

I see you always use the natural pork casing. Is the process the same for synthetic?

Love the explanation. 👏👏👏

We need temperature info. During storage process .. very important. Pls

Chile pepper is different than what you used, hot pepper flakes.

I prepare the Prosciutto, the Bresaola and the Capicollo with your recipes and cure all in my fridge. "Spectacular"👍😋

Loved this. Congrats! If we are not using nitrates please apply the golden rule. 3 percent of salt per kilo .

In what Region in italian they eat these kind of Salami? Thanks

These look amazing! How long do they keep for once cured?

Thank you for all