Hi Giuseppe, after you made the sausages where do you hang them, and what temperature and humid should they be hung at, and for how long? Love your channel. Would be amazing if you could make a video about the whole process once the actual sausages are made. Thanks!
Hello Jon! The cacciatore is made in winter time so you hang them in your garage for 4 weeks. On the skin, a white mould will form on the skin of the salami which is normal. All you do is get a damp rag and clean it off and then let them air dry. The temperature does not need to be specific, as long as it is in between 5-10 degrees Celsius outside. They should also be getting a bit of air so I recommend hanging them in a garage with a window or door open. There also does not need to be a certain humidity, they just need to be in cold weather outside. I appreciate your comment Jon. I also thank you for being a subscriber to my channel. If you have any more questions, feel free to let me know as I am here to help!
Master Giuseppe what is your “secret old recipe spice” or is this a family secret? Thank you love your videos I will try make cacciatore for the first time in a few weeks and will be using your videos as a guide
Hello, thank you for the great video. what kind of pepper sauce do you use? Like the brand? I am in Michigan and I am having trouble finding a pepper sauce. thank you.
Very nice! I like to add homemade wine and some nitrates. I also add less salt. I noticed you added about 2.8% per meat weight. Like the Bella Ciao song!
Hi Giuseppe, thank your for the sub. It is critical to let the meat rest overnight and then you can fill the next day. I appreciate your comment, thank you!
Is it okay if I don’t use wine but other type of low alcohol (13% alcohol) to treat the meat? I has just made my own salami 2 days ago and it started to dry, but there’s not much liquid drains out from it and I’m pretty worry about the result =((( I guess that mine salami was ruined but what should I do now?
Hello Jessie! It is alright that you have used a lower alcohol but have you pricked the salami while you were making them for draining while they were fresh?
@@MasterGiuseppe I just used salt to cure the meat then added some peppercorn, grounded hot chilies , alcohol then stuffed it into dry casing. After that I just hang them in my kitchen place ( with 88% humidity). That’s all I’ve done. Thank you so much for replying me ^^ wish that I found your channel earlier. Have a good day!
Hi, I add 3kg of pork lard to 7kg meat which brings it to 10kg total. The 10kg includes 3kg of lard. If you have any further questions feel free to let me know!
