Italian Genoa Salami (Step by Step Instructions)

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Are you ready for genoa salami!! Enjoy this video.
If you want a printable recipe and read my blog post which goes into more detail be sure to check it out here: twoguysandacooler.com/italian-genoa-salami-step-by-step-instructions/
This is my new website. It's a work in progress so be patient but I hope to have all my recipes documented and in a printer friendly format. Be sure to get on my mailing list (at the top of the site) so you don't miss a single post or recipe!! The website will be a cross between blogging and vlogging so you'll get the best of both worlds!!
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
If you would like to support our work visit us at Patreon: www.patreon.com/2GuysandACooler
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance
Apera Ph Meter (PH60S-Z): amzn.to/3i7ixIr
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
Vitamix 750 Heratige Pro Model amzn.to/2PFXe1d
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
Chef's Knife Yaxell Gou 8inch amzn.to/2QqanwC
Wusthof Boning Knife amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
Boleslawiec 15 L Polish Fermenting Crock Pot amzn.to/2N2zZAO
Anova Sous Vide (For home use): amzn.to/2wwG1PQ
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200 amzn.to/2wwKjqs
TaoTronics Humidifier amzn.to/2C0waYy
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: www.sausagemaker.com/?Click=108419
Casings: www.sausagemaker.com/sausage-casings-s/1922.htm&Click=108419
Cures and Binders: www.sausagemaker.com/meat-cures-binders-s/1930.htm&Click=108419
Stuffers: www.sausagemaker.com/sausage-stuffing-equipment-s/1934.htm&Click=108419
Grinders: www.sausagemaker.com/meat-grinding-equipment-s/1893.htm&Click=108419
DIY Home Kits: www.sausagemaker.com/do-it-yourself-sausage-kits-s/1944.htm&Click=108419
My Absolute favorite thermometers:
• Thermapen Mk4 - www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2GUYSACOOLER
• Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?tw=2GUYSACOOLER
• Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER
• Pocket Temp/Humidity Meter: www.thermoworks.com/Pocket-TH-RT819?tw=2GUYSACOOLER
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:

28 дек 2018

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Комментарии : 475

@2guysandacooler 4 года назад

We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!

@victorpapillon1487 Год назад

Do more romanian salami!

@russvella7366 9 месяцев назад

Hi Eric. Have you ever made Prosciuttino. I look forward if you do make it. Thanks

@MichelleObamasBBC 2 года назад

Massive respect to this channel, they've consistently answered questions from 3 years ago to 3 months ago

@2guysandacooler 2 года назад

Thanks for the excellent comment!!!

@nicholaspapa8730 Год назад

I have been making dried Italian sausage from a family recipient for many years. I dry at least 30 lbs at a time and it usually takes 4 weeks to cure. I use a homemade drying chamber from a converted beverage cooler that has both temperature and humidity controllers. I have both a humidifier and dehumidifier in the chamber. I attempted to make Genoa Salami using your recipe with some minor tweaks, such as adding wine. I stuffed a 4” - 4 1/2” natural beef bung casing. The humidity level average about 80 percent and my temperature averaged 55 as programmed in the controllers. This was also confirmed by two ThermoWorks hygrometers that I placed in my curing chamber just for this attempt at making Salami. The Salami has been hanging since April 24, 2022 until December 2, 2022. I took it out as it had finally lost 35% of its weight. I pealed back the bong casing and the outside was relatively hard. However, the interior was completely mushy. It almost looked like I just had stuffed it. Since it has been drying for over 7 months and had loss 35% of its weight, what do you think I might have done wrong. Here is my recipe: 2 pounds of Pork But 910 grams 2 Pounds of Chuck 910 grams 1 Pound of pork back fat 454 grams 57 grams Kosher Salt 7 grams Insta Cure #2 5 grams Dextrose (.5%) 5 grams sugar 7 grams white pepper (9) 6 grams garlic (9) 30 grams red wine (2 TBS) 1/4 tsp of Bactoferm T-SPX (Starter Culture) - [ ]

@jessikamat1 2 года назад

Great video!! Have been making sausage for years and have always wanted to make dry sausage. I have a Hobart 4822 and a Leland 100da mixer as well as a large double rail sealing vacuum packing machine (got them all super cheap over the years) and will now be adding the curing fridge. I am sure that there will be questions and will reach out at that time. Thanks for one of the most informative sausage videos ever.

@yakovminevich9621 3 года назад

Hello Eric. Thank you very match for your explanation. All this helps a lot!!! I am ready to start to make my own salami after your classes. Thank you!!!

@juicymoose907 3 года назад

I just checked out your recipe for the first time, its a freaking calculator! That is AMAZING! I love it.

@2guysandacooler 3 года назад

Cool. I love that feature also.

@todboreham9186 3 года назад

Very cool stuff man! I’m excited to get to this stage one day. Please keep the videos coming!

@dhausmann100 5 лет назад

I would love to see another video on cultures!

@ant-1382 5 лет назад

been making smoked sausage for years, time to try fermented sausage. Thanks for your video its been one of the more informative ones I've viewed so far. What I would really like to see is a video of how you put your curing chamber together.

@2guysandacooler 5 лет назад

Thanks ant-1-1. Fermented sausages are next level!! Check out this video. It's one of the first ones ive done but its all about the setup of the chamber: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SKR9U_R8uwk.html

@marmer1327 2 года назад

I'm stuck at work, waiting on a doctor to figure out what he is doing, so I decided to learn something. This is the 2nd video of you're I've watched and I how calculated you are and your passion for making salami.

@creativecurbing Год назад

I watched a dozen videos before I finally found this channel. FINALLY! to the point, no music, easy to understand voice over, smart about the topic, all around great job. I'm subscribed for sure. Now, time to watch every video on the channel. How the heck do you not have more subs?? RU-vid algorithm is failing you. Keep it up!

@2guysandacooler Год назад

Welcome aboard!

@DuBFxx 5 лет назад

Great video. Never thought I would say I want to see a mold video.

@2guysandacooler 5 лет назад

That's so funny... 1 Mold Video coming up!!!

@kanhchanakeo1424 5 лет назад

Thank you for this great video! I really enjoyed watching😊

@2guysandacooler 5 лет назад

You are welcome. Thanks for the comment...

@frankmoscato4939 2 года назад

This was a very interesting video. I love eating the Salami and I was just very curious as to how it was made. Thank you for making this video.

@johnwatson4080 5 лет назад

Thanks for the instructive video on making salami.

@2guysandacooler 5 лет назад

Hello John, Thank for the comment and thanks for watching!!

@jonwentzell67 3 года назад

@twoguysandacooler thanks for all the cool videos! This genoa recipe has been my "go to " recipe, (slightly modified to my taste).

@jdeamaral 3 года назад

Wow. I am so glad to see how much work goes in. I think when I buy store bought salami, I will appreciate it more.

@imanderdumme8706 3 года назад

Its fun to work and eat your own done .

@bryanriley1683 2 года назад

Just pulled a batch of elk salami out of chamber it has a pretty big dry ring 1/8 inch on a 2 7/8 casing so to the vacuum sealer and back into the fridge. Thanks for your video. Going to make another batch this week.

@brianmeyer7509 4 года назад

Love to see a video on cultures, and ph and how it changes flavors.

@2guysandacooler 4 года назад

Hey Brian. Check this one out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oDGTSlvFupk.html I'll be posting specific videos on each culture in the very near future..

@andresmendez08 5 лет назад

amazing stuff,, looking forward for more videos soon

@2guysandacooler 5 лет назад

Thank you for watching!! ore videos on the way!

@johnjperricone7856 Месяц назад

Wow. What a terrific and deeply informative step-by-step to making salami. If or when I try it, I will have this guide to make sure I only screw up a little.

@mikefranchino8798 5 лет назад

yes

@davids1854 5 лет назад

Very helpful

@ElanaT1 2 года назад

Thank you so much for your speedy reply! We try to eat organically and it doesn't seem possible to find a source for organic dextrose. So would it affect the results much to sub another monosacharide such as honey or maple syrup for the dextrose?

@andrewlm5677 4 года назад

Very interesting and well made video!

@2guysandacooler 4 года назад

Thank you very much!

@NathanDuong2023 Год назад

That was great - Appreciate you greatly.

@stupidpdj 4 года назад

Natural casings are a pain, but I wouldn't do it any other way, can't stuff as hard, but I love natural casings. I don't have a big mixer so I mix by hand. It wears you out, but you don't make a paste out of the meat and works just fine for course product. I add the starter solution before the salts and mix them in the meat to get the bacteria going. You broke your equipment in the middle of the run - been there, done that, just have to improvise on the fly! On my last run, I got stuck with a bad thermocouple during smoking, it was reading too low and I destroyed my product. I'll eat it, but too embarrassed to give any away. I learn something from every run. Great video and technique.

@ChileExpatFamily 4 года назад

Man you are making me a big fan! Thanks for this. Jim

@2guysandacooler 4 года назад

Be sure to check out my website for the printable recipes. twoguysandacooler.com (i'm trying to add all of my recipes on there)

@ChileExpatFamily 4 года назад

@@2guysandacooler Yep I am there on your site now. I just subscribed there as well. Sorry for the stupid questions. I am just now getting into cured meats and just now seeing all of your other wonderful videos. Jim in Chile

@donplaisted6094 5 лет назад

Enjoyed the video. I have been making my own summer sausage and wanted to move to salami. Thank you. I will study more of your videos on this. You use the same grinder, mixer and stuffer I use, good to know.

@2guysandacooler 5 лет назад

Hi Don. That's excellent. The equipment is solid. If you have any questions feel free to reach out.

@paoemantega8793 3 года назад

excellent video thank you

@smokedbrisket3033 2 года назад

OMG Eric, made a venison salami from this. It is so freaking good. Thanks!

@bobmonk388 5 лет назад

Sir you have inspired me .

@2guysandacooler 5 лет назад

Excellent!!! Let me know what happens. I can't wait to hear..

@frankboitano3067 3 года назад

I'm very new to this i just want to say i have learn a great deal by watching your RU-vid videos Thank you so much!!!

@2guysandacooler 3 года назад

You are so welcome! Let me know if you have any questions..

@alexalast1038 2 года назад

This is so cool

@leighbaragwanath 5 лет назад

Great video, it’s always good to find out some fact without the rambling on. I have just started making salami (Pork 2 parts/Beef 1 part) with some basic equipment and a lot of hand work. We have a sealed room that may need some ventilation for air movement. Can you suggest a good way to do this please?

@2guysandacooler 5 лет назад

Thank you. Congrats on your journey into Salami making. My chamber is very similar as it is also sealed. I do that because I live in a very humid environment and if I leave the door cracked open my humidity spikes through the roof. So what I do to remedy that situation is I manually open the door to the chamber once a day. This allows fresh air to enter and old air to escape. In addition to that I have a small computer fan running on low 24/7 circulating the air in the room... I hope that helps. Let me know if you have any other questions..

@tylerlivingstone3553 3 года назад

Your videos are great thanks.

@2guysandacooler 3 года назад

Glad you like them!

@wilsoncelf 5 лет назад

Thanks for the video! Just got to know you guys and already a fan! I have exactly the same set up and also struggle with humidity, since I find the Inkbird a little too imprecise. Do you also get crazy readings everytime you open the fridge door? It goes up like crazy everytime and starts to beep that annoying sound!

@2guysandacooler 5 лет назад

Hi Wilson. That's awesome!! Where in the world do you live? Where I live the outside humidity is constantly very, very high and every time I open the door to my chamber the humidity spikes. I don't worry about it too much as the dehumidifier kicks on and gets to working but I don't generally leave the door open for too long. That ringing sound gets annoying. I like the inkbird's price point but I don't entirely trust the reading. That's the reason I generally have 2-3 temp/humidity monitors in the chamber. I really like the humidity control from Auber. I have a few of those and really like how they work. A little pricy but I can count on their readings... Keep in touch. Hope to see you around!!

@DG-tl6jf 4 года назад

Another great video. Thanks. Any chance you could provide instructions for how to make the curing chamber from a refrigerator?

@2guysandacooler 4 года назад

Thanks Dave. Check out this video I made a while back. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SKR9U_R8uwk.html I talk about the 2 chambers that I built for making salami/salumi

@anthonybarnes 9 месяцев назад

THANK YOU!

@glennlester4466 5 лет назад

You have a new subscriber ..... love your approach, please at some point explain a little more on cultures. Many thanks

@2guysandacooler 5 лет назад

Excellent. Thank for your sub!! I will be finishing the culture video hopefully this week...

@2guysandacooler 5 лет назад

Starter Culture Video Sneak Peek... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oDGTSlvFupk.html

@hunterlittle3192 4 года назад

Hey guys thanks for the quick response.i am using a hana instrument ph meat tester ($100) I did calibrate before the original use and still had the calibration tags 2 weeks later so decided not to re calibrate. I checked again today and the tester was at 5.35 ( from the original 5.2 - 5.3 ) it was when I cut into the actual dry salami the the ph went to 6.5 . As well as the second one I cut into.so it was consistent. The salami looks and smells like a very happy salami but not sure now... Thansk Hunter

@2guysandacooler 4 года назад

Sounds really strange. I use a Hannah as well and they recommend calibrating before every use. Once or twice a week when not in use. (with the 4.01 testing and 7.01 testing solution) Just FYI. One way to ensure that your meter is reading accurate is to stick it in the 4.01 solution. Your reading should read 4.01 +/- .02 This is a good way to double check your calibration. If it reads true and you are properly calibrated then the only other thing I can think of is that the culture wasn't properly mixed into the meat, but that's a stretch as fresh pork meat generally has a ph of 5.7-5.9 (depending on how it was slaughtered). Once you add the starter culture and the ph drops it means that lactic acid has been produced and the meat has been acidified. This process can't be reversed. So your situation, given the information I have is very puzzling. Are you using a meat probe to stick in the meat or do you have to make a meat slurry? What is the model of your Hannah?

@Libierb 2 года назад

Hi Eric, Happy New Year! I made this recipe and case it on 12/08, with beef which I cut today. I had make it earlier also in November and the issue I am encountering with both is that I end up with some sausages (32 mm collagen casing) with a hole in the middle. I have thrown them away when I see a hole, but there's got to be a way not to end up with a hole in them. What am I doing wrong?

@karlegle6431 2 года назад

Eric, I might have missed it but what size and type of casing did you use for this project? This will be my first project in a curing chamber and not in the refrigerator.

@donplaisted6094 5 лет назад

One question, what do you think of the package kits you can buy for salami as a way to get started before moving on to your own receipt.

@2guysandacooler 5 лет назад

The package kits are nice to start off with. If you want to have the true salami experience I think you might have to buy a starter culture as I don't think salami kits come with a starter culture. You might want to check this one out: www.sausagemaker.com/Dry-Cured-Hard-Salami-Kit-p/12-1616.htm&Click=108419 It says venison but pork or beef will work well also. Umai also makes bags for salami (to dry in the fridge but I haven't tried any of those). TSP-X is a great starter culture to get started with BTW. 1 pack will last you a very long time also..

@mitchjr6518 5 лет назад

Well I spent my Sunday making this salami as well as your pepperoni. The smell of it when I placed them in my chamber was out of this world.

@2guysandacooler 5 лет назад

That's one heck of a way to spend a Sunday. Out of curiosity how are you fermenting them? I personally like the Genoa. What a great salami... The pepperoni was good but I had over fermented them and felt like I could do better... Can't wait to hear the progress...

@mitchjr6518 5 лет назад

@@2guysandacooler I am fermenting as we speak...how long did you ferment the pepperoni. What PH should I look for

@2guysandacooler 5 лет назад

@@mitchjr6518 I want to say I used flc and I let it ferment for 24-36 hours. I was aiming for 4.9-4.8. I over shot it and ended up going to like 4.6 which was too tangy... What culture are you using?

@mitchjr6518 5 лет назад

@@2guysandacooler I used the FLC as well....I will keep an eye on the PH and try to get it around 4.9.

@2guysandacooler 5 лет назад

@@mitchjr6518 can't wait to hear the results..

@donplaisted6094 5 лет назад

Another question, when using your frig is the freezer turned off so you are just using the compressor for the frig to keep your temp where you want it?

@2guysandacooler 5 лет назад

Great question. In 1 of my chambers (the large one) it acts only as a fridge so the temp is controlled by my sensors. In the second chamber (the smaller one where I am fermenting the salami in this video @ min 12:05) I removed the divider where the fridge and freezer was separated. So now it's all one unit controlled by the temperature controllers that I have in place. I haven't seen a chamber yet where the freezer is disconnected but if that is an option I'm sure it would work fine..

@invincident1 3 года назад

I am new to charcuterie and love your channel!... I’m interested in a video about nitrates and nitrites. I recently dehydrated some celery and ground it into celery powder as I understand it is high in nitrates. I’m currently curing my 2nd pork belly for bacon and this time I’m using the celery powder for nitrates to see if I can tell a difference between it and the one I cured without nitrates. I’m making my first cappicola in a few days and was thinking of using celery powder in place of curing salta day would like to get your opinion on its use. Thankx Carl

@2guysandacooler 3 года назад

Hello Carl, Here is a series I did a while back on Nitrites/Ntrates. Once you watch it let me know if you have any questions.. there's 4 parts.. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pPN62i-_Jog.html

@hankhm1 3 года назад

Great Video. Can you advise the brand of humidifier and dehumidifier you are using. I’m in the Philippines and can’t find a standby unit. Using same inkbird as you Thanks

@2guysandacooler 3 года назад

The dehumidifier is an eva dry 1100 (amzn.to/33LLq6Q) and the humidifier is a Homec cool mist humidifier (amzn.to/3mOERIp)..

@ronnbrown3392 5 лет назад

How are you controlling the dehumidifier and humidifier? I have seen the atmospheric controllers with one plug for the refrigerator (cooling) and only one plug for the humidity?

@2guysandacooler 5 лет назад

Hey Ronn. Thanks for the question. I have seen those controllers as well but they don't work for my situation. I use 2 controllers. (check out minute 12:50 on this video to see) One for the temp (which can cool or heat but I never use the heating option unless I'm fermenting at higher temps) and the other unit is for humidity. I have a humidifier and a dehumidifier plugged into it. This is a fairly inexpensive option that you can calibrate. amzn.to/2LpArIe. I use those in 1 chamber and in another chamber I have an auber humidity controller that also has humidifier/dehumidifier options: amzn.to/2RDwPmX and for the temp control in my second chamber I use a Johnson control that only controls the cooling: amzn.to/2LmJNnS Controlling the humidity has always been my challenge as I live in a very humid environment. Some people don't have that issue. They only need to add humidity as they live in a very dry environment. I hope that helps.. Let me know if you have any other questions... If you want to check out this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AI9jC_wXd1k.html I am calibrating the very controls I mentioned in this response.. You can get a better idea.. Thanks for watching.

@woodlandsnorth 2 года назад

Looks Great so far! I'm wondering why you decided to use beef? Is that typically used in Genoa Salami?

@karenbush2795 Год назад

Awesome videos! Really loved the Genoa. This is my first time making so wanna be right..So to be clear the “starter culture” AND #2 curing salt is mixed into the meat at the same time? Tks

@2guysandacooler Год назад

Yes. That is correct. Let me know if you have any other questions. Have fun making salami. I also have lots of other videos that show the same process but with different recipes. You might want to check out a few of those. When it comes to salami making, most salami are made exactly the same way. The only difference is the spices

@hunterlittle3192 4 года назад

Sorry also used tspx 1/2 t in 4 T distilled water. Mixed in very well by hand. I have lots of experience making sausage and charcuterie but am very new to fermenting salami. Thanks again and again.

@2guysandacooler 4 года назад

Thanks for the update. I can honestly say that I have never seen this situation occur in all my years of making fermented sausages. Your conditions are perfect for tspx. Have you checked multiple points on the salami or just one spot. I mean have you checked ph at the top middle and bottom? Also be sure to clean the probe each time to get an accurate reading.

@hunterlittle3192 4 года назад

Yes checked multiple spots on 2 diferent salamis. very consistently at 6.5. I did 10lbs. about 6lbs in hog casing and a 4 lb in a synthetic casing like the ones you guys use.

@joedansereau381 4 года назад

yes i would like to now more about the starter cultures and mold. is there a book you recommend.thank you joe

@2guysandacooler 4 года назад

Joe. Check out my Salami Starter Cultures and Mold Playlist. You'll get a lot of info there. Start with the one called Starter Cultures Demystified. I personally like "the Flavor of Italy" starter Culture. There's a book by Stanley Marianski called The Art of making fermented sausages: amzn.to/2wkaxzM It's great if you are planning on getting into salami making..

@hunterlittle3192 4 года назад

Hey thanks for the great videos ! I'm all set up and have my first batch of fennel salami hanging. I used tspx and mold 600. I brought the ph down between 5.2 - 5.3. The mold took well and the temp and humidity is spot on. I am now about 2 weeks into drying and my ph has gone up to 5.4 is this normal ? ( should I have unwrapped the "tester" from the plastic wrap ? So I decided to cut open a salami. It looks and smells great ! But when I checked the actual salami the ph was at 6.6. is this normal ? Thanks

@2guysandacooler 4 года назад

Hey Hunter. Sounds like you have a pH tester issue. There's no possible way that your ph would test at 5.2-5.3 then rise in your chamber to the mid 6. It sounds like you might need to calibrate your pH meter several more times. What brand of meter are you using? If you keep mince in the fridge for the purpose of testing the ph I would unwrap slightly so it can breath. It is totally normal for your pH to rise a few tenths of a point during drying thanks to the Mold-600

@999JoeWood 4 года назад

I am VERY interested in having the STARTER CULTURE explained along w/ any other additives I'll be using for hard dry salami,,, Thanks, Joe Wood

@2guysandacooler 4 года назад

You should check out this playlist: ru-vid.com/group/PLRejVeIjIvLk5_bE6Raznxam6Z5NWoGsX

@TOOTLEJTRAIN 5 лет назад

Hi. Your format, information and presentation is superb, I enjoyed it. I have close to the same set up as you, but where I live it is winter and we are 20F to 40F most days. Does the temp just have to be under 68F and 55F and the minimum/ lower temp range doesn't matter, or should I wait until spring when it heats up here? Or is putting a heating device in my chamber a necessity?

@2guysandacooler 5 лет назад

Keeping the chamber at 68F during fermenting and 55f during drying would be the minimums. I would suggest putting a heating element in the chamber if you want to make salami during this time.. Thanks for the question

@roybenotto2875 4 года назад

I real enjoy your videos,they are detailed and educational. I recently made several types of salami's using natural casing(washed really well inside and out, then placed in water with garlic) ,following your receipts. I am also trying to keep to the old way's of making salami as well. let them hang at room temp. for up to 48 hours, brushed on mold solution that I had to make up with old casings from a previous batch due to not being able to purchase mold 600 and placed them into my curing chamber very similar to your's. Temp. in cure chamber and humidity set at your recommendation. My question to you is , why did only half of my salami grow white mold and not the other? The half that did not grow mold has a sticky glue like residue on the outside on the casing. I've been told my an elder that mold will not grow with the sticky glue like residue and to wash it off. I only wash it off with water, but with no luck the residue comes back. Why does this happen and what is your recommendation?

@2guysandacooler 4 года назад

Hey Roy.. Thanks for the question. You came to the right place. Let's figure out your mold issue. Back slopping in a technique used by many as it has it's obvious economic advantages. One of the biggest drawbacks is the possibility of transferring unwanted molds. Not saying that you have bad molds as it is impossible for me to deduce not seeing, smelling, touching, them in person but I just had to get that out there. The more you cultivate p. Nalgiovense the better chance you have of it growing naturally in your chamber. The sticky mold can be several things and often is caused by a humidity that's a touch too high. I'm not sure where your humidity is but keeping it in the 75% range is a safe zone. Also making sure your probes are properly calibrated. With that out of the way you have a couple of options. (this is the one I would do) You can wash the salami with vinegar. Completely top to bottom every square inch. This will kill any unwanted molds and in essence allow you to start over. After a day (once the vinegar dries) you can rub the newly cleaned salami against the ones inoculated with mold 600. This should be enough to get the good mold growing well. A second option is to allow the salami to continue drying with the sticky mold on it. There's a decent chance (80%) that the surface mold that's on the salami will dry pout and eventually bloom. You can always wash it down later if it doesn't dry out and continues to be sticky.. Another tip I would advise is after you have really good mold coverage on your salami. Smack the salami with your hands allowing the powdery mold to fly all throughout your chamber. Do that several times and close the door. This will really help with future batches as eventually you won't need to apply anything to your salami as the mold will be there naturally.. I hope that helps. If you need any thing else let me know and be sure to let me know which method you chose to do and how it worked out for you..

@roybenotto2875 4 года назад

@@2guysandacooler I appreciate the quick response and I thank you. I will definitely be trying out your suggestions and will let you know.

@pcw33 Год назад

More on the molds and starter cultures, thanks!

@marylafrance9547 3 года назад

Wow this is so interesting, I had no idea how fermented these meats are and what goes into the process, and the white powder is penicillium. Thanks!

@2guysandacooler 3 года назад

Right!! Salami making is very interesting!! Thanks for watching.

@3Beehivesto300 4 года назад

Great video. I have a question about salt. I have been using coarse kosher salt. What salt do you use how much and why that kind of salt???

@2guysandacooler 4 года назад

Hey Justin. Thanks for the question. Any salt works as long as it doesn't have any additives. I stay away from Iodine salt but everything else is cool. What I use most is Kosher and sea salt but no specific preference between the two. It just depends on what I have at that time.

@user-ud8hs2re3h 3 месяца назад

Good narration I heard clean

@CasselC 3 года назад

What is the sausage mixer are you using? Looking for an electric one. Thank for the great videos!

@2guysandacooler 3 года назад

The mixer is from LEM. They have several. The one I'm using attaches to my meat grinder and it mixes automatically. It has a 50 pound capacity. They also have a 25 pound capacity unit: amzn.to/33nmnHZ

@larrysenechal1532 4 года назад

My neighbor and I just finished making our DIY Fermenting & Curing Chamber and wanted to try making a Genoa salami. I enjoyed your video very much. I apologize is it me or did I miss the proportions of your recipe? Thanks!!!

@2guysandacooler 4 года назад

Congrats on the build.. Check the description box. I have the recipe posted there. If you have any questions lets me know. It's in percentages so you'll have to weigh your meat and fat to figure out the totals. For instance. If you have 1000g of meat and fat combines and the recipe calls for 2.5% salt. The amount of salt you add is 1000 x 2.5% = 25 or you can do it like this 1000 x .025 = 25. Just move the decimal place over 2 spots to the left on every ingredient. I just finished a batch and it came out AMAZING. I think you love this salami as your first go. Reach out of you have any problems. Remember if it was easy everyone would be doing it :)

@larrysenechal1532 4 года назад

@@2guysandacooler Very kool👍🏻🙂. Thanks Eric.

@nicepush2574 5 лет назад

Great, now I watched it but want a taste? It looks so good

@2guysandacooler 5 лет назад

LOL... It was amazing....

@joncamilleri625 5 лет назад

Hi Eric, just an update on the humidity issues. (Can't find the old messages to add onto sorry). Cut a couple today at 40%, case hardening like you mentioned they were still like fresh meat in the middle. Will calibrate as per your video and try again. Thanks again for your time. Hows that black garlic salami coming along, it must be getting close?

@2guysandacooler 5 лет назад

Thanks for the update Jon. I'm glad to know that you will be getting your humidity controls calibrated. That means your next batch will be better than this one!! The Black Garlic Salami is finally ready. I filmed the reveal last week. All I have to do is edit and upload. I hope to have that video up this week..

@82ivaylo 9 месяцев назад

It s very interesting video. So i have to add little dextrose to mold 600. It s new to me.

@creativecurbing Год назад

Any experience with "starsan"? It's a citric acid sterilizer I use for brewing beer. It's instant sanitize, can I use this?

@dougb1615 5 лет назад

I would love a video on starter culture , the difference etc. Also do you do a salami without culture? What’s the difference between salami and salumi ?

@2guysandacooler 5 лет назад

Cool. Thanks for the comment. Next salami video will be without culture to show the process. Also culture video will be online soon. Salami is ground cured meat. Salumi is whole dry cured whole muscle. Someone who takes part in the art of dry curing meat is called a salumist. Hope that helps. Thanks. See you around.

@2guysandacooler 5 лет назад

Hi Doug. Just to let you know I am doing a special preview of the start culture video before I release it. I wanted you to see it first: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oDGTSlvFupk.html

@brycemarshall5495 4 года назад

First, thank you for the video. I am currently in the process of converting a fridge into a curing chamber; however, this is my first attempt at something like this, and I wanted to bounce a couple of ideas off of you. I plan to use a dorm fridge coupled with a dehumidifier and an inkbird temp/humidity controller. My plan is to start small and then translate to a larger space. 1) is a dorm fridge acceptable 2) would you recommend addition of a fan for airflow 3) i am betting that due to such a small space, a humidifier would be unnecessary, but wasnt sure. Finally, the first meat i would like to cure is a dried beef that is often used to make creamed dried beef (slightly peculiar, I know, but it's a favorite of my grandparents), and I was wondering if you had a recipe or any knowledge about this. I have Charcuterie by Ruhlman and Polcyn ordered but was wondering if you had other suggestions.

@2guysandacooler 4 года назад

Hey Bryce. Welcome to the world of curing and aging meats!! It's awesome, frustrating, rewarding, and therapeutic. The key to success with this craft comes down to the chamber. Once you can get your chamber dialed in the rest is just a process. A dorm fridge works well and many people use them for this purpose. You will want 3 things. A constant temp of about 52f-58f, a humidity control of about 80%, and a little air movement. If you can keep those 3 things constant you'll make great salumi. The temp can be regulated by an temp control and the humidity by a humidity control (inkbird is a good option). A humidifier will be necessary as you will want to keep the humidity constant although in the beginning your humidity will naturally be higher than in the end but when the compressor cuts on in your fridge you will notice that your humidity drops significantly so I would try and get a small humidifier. A dehumidifier is probably not necessary but each chamber is different and you'll need to experiment with your first batch to see how it reacts when you put meat in it. A computer fan might be a good idea as you will want a VERY GENTLE breeze circulating the air. Too much air flow causes the outer shell of your meat to dry too fast leaving a hard case on the outside that will prevent the inside from drying properly. As far as books go, it really depends on what you want to get into. The art of making fermented sausages (By Stanley Marianski) is a great book if you want to eventually get into salami. Great sausage Recipes and Meat curing by Rytek Kutas is another great book that is a little more broad and covers all sorts of cool projects.. Are you talking about creamed chipped beef? I've never made it but hear it's the ultimate comfort food. I would have to do some research on it and maybe even make a video on it :) If you have any other question i'm generally available. I want to let you know that in this craft you WILL fail at times. That's ok and is the process of learning. Start small and gain your confidence through small victories. Have fun!!

@brycemarshall5495 4 года назад

@@2guysandacooler Wow, thank you so much for a quick and thoughtful reply. I will be adding the humidifier to my chamber while also looking into a fan. Thank you for the book recommendations, I will be updating my library. Yes, I was referencing creamed chip beef. Like I said, I know its a much less common product, but I thought a round eye that is cured then smoked and sliced thin would be a good start.

@2guysandacooler 4 года назад

Yes, Eye of round is perfect for your project.. You just gave me a crazy Idea!!! I've got a wild video idea I'm going to do thanks to you!! Let me know how it turns out!!!

@onestar4912 4 года назад

Hi Have you ever tried for the beef portion of the recipe using eye of the round instead of chuck roast? In Canada the butcher's call chuck roast a blade roast. However eye of the round is readily available. Your recipe looks awesome.

@2guysandacooler 4 года назад

Absolutely. The last batch I made was with eye or round. Came out great

@onestar4912 4 года назад

Thanks for the reply!

@BenAyres100 2 года назад

Hello: Love this video, and can't wait to get at it. One question though: you have a ling to to supplier for the casings, but all you mention is the size of the casing. It is pretty overwhelming (casing website), to try to figure out which one is suitable. Would you mind being a little more specific please? Thanks again!

@2guysandacooler 2 года назад

Hey Ben. Really any casing will work for salami. I tend to use fibrous casings but collagen casings will work well also. The protein lined casings help the salami adhere to the casing while it dries so those are nice. Personally I don't pay much attention to the casing material, just the size. For most salami i tend to pick a 61mm but that's just a personal preference..

@pjleveille9544 2 года назад

is there a video of the wiring of the fridge? with the dehumidifier and humidifier?

@BillAckerman 2 года назад

Question for you, Eric, about recipes like this that use Instacure #2. After stuffing the casing and reserving a ball of the mixture for fermentation pH testing, I often have a small amount of sausage leftover. Is it safe to cook this up right away for something like adding to scrambled eggs or topping a pizza? I know that much of the nitrites will have broken down after a couple months of curing, but are the levels toxic at the start of the process? Many thanks.

@burningpentagram666 Год назад

You can actually ingest quite a lot of nitrates without any health concerns. Anything under 20 parts per million is safe.

@rn5598 3 года назад

What a cool channel I’ve just now come across

@matthewg4956 3 года назад

Welcome

@handyindia9494 5 лет назад

Very nice video I m ur new subscriber 👍👌

@2guysandacooler 5 лет назад

Excellent. Thanks for the sub and welcome to the team!!! Im glad to have you on board... If you ever have a question don't hesitate to reach out!!

@chiledoug 4 года назад

Right now I am just starting doing cheese am using a wine cooler The temp is fine..humidity is not likely find be an old refrigerator setting up some controls before i get into the sausage.

@2guysandacooler 4 года назад

I haven't gotten into cheese yet but soon!! Getting some inexpensive controls will make all the difference!!

@aliciaalfonso5486 Год назад

👍 yep

@sergioctavares4480 4 года назад

Hello Erick! First of all, congratulations for the videos and the didactical ways you teach! I have one simple question: I use a refrigerator and the ink bird devices as you and the only difference is that, for space reasons, my dehumidifier is in the middle of the fridge not in the bottom. Do you see any problem or a loss of performance? Thanks!

@2guysandacooler 4 года назад

Hello Sergio. Thanks for the comment. I don't see huge difference. Just make sure the sensors are away from the humidifier (possibly closer to where your meat is..) You should be fine with that set up..

@sergioctavares4480 4 года назад

2 Guys & A Cooler Thanks Erick! I’ll take you advice into consideration.

@2guysandacooler 4 года назад

Very Cool. How is it working for you so far. That's the real test. I say if it's working fine keep it the way it is. Adjusting and fine tuning a chamber is the trickiest part about making salami or salumi. Once you have it dialed in the rest is a piece of cake!! The smallest tweaks can make all the difference. Best of luck..

@sergioctavares4480 4 года назад

2 Guys & A Cooler Hi Erick! It’s working well but the salami right in front of the fan has a thinner layer of mold. I would like to send you a picture but I don’t know if it’s possible by RU-vid. Thanks for asking! A blessed week for you and the family!

@johnevans2103 4 года назад

Just got a ph meter for the genoa salami I started 2 weeks ago and the ph is 8!!! I'm guessing my T-SPX never got started in the fermentation chamber? Any other insights would be much appreciated.

@2guysandacooler 4 года назад

Hey John. You might want to recalibrate the meter a few times because the ph of fresh pork meat should be at 5.6-5.9. If your ph is 8.0 then I would say you have a pork problem... Retest after a complete calibration and double check. If the ph is still 8.0 then I would toss and start over..

@giorgiomallia9267 3 года назад

Can you please post the link to the disinfectant spray you use for your grinding equipment? Thank you!

@2guysandacooler 3 года назад

Sure. Here you go: amzn.to/3cINfad

@carsonscreations7865 3 года назад

I'm about to try this for the first time. I'm in canada and our starter cultures are difficult to find around here, the best i can find is called mondostart 2M. (ngredients: Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus, Dextrose) It already has dextrose as a part of the starter ingredients and directions are to add directly to the spices and add to the meat. Am I correct to assume that I do not have to add additional dextrose because it is in the starter package already. And if so you're recipe calls for table sugar also. Should I leave the dextrose and table sugar out of the recipe if I were to follow your recipe for genoa salami?

@2guysandacooler 3 года назад

Hey Nick. All starter culture packs contain dextrose. I wouldn't change the recipe as the table sugar is there to balance out the salt. In your starter culture only Xylosus can process succrose so it's not enough to worry about.

@TheLuiscrazzy 3 года назад

Hello my dear friend! surprised by the technique, dedication and passion that you use in your elaborations and especially the color of salami! Would there be any possibility that you can give me the ingredients in Spanish or in English and I search with a translator? what do you use for the flavor? (garlic, curing salt, quantity of pork and bobbin meat and with what additive the pH is controlled to maintain the red color)! I usually use antioxidant. but I use white or red wine to give it another touch of flavor! but I think it does a chemical reaction between the antioxidant and the wine! Thanks in advance! I congratulate you! Sorry! sorry, i don't understand english

@2guysandacooler 3 года назад

Here is the recipe: twoguysandacooler.com/italian-genoa-salami-step-by-step-instructions/

@bluestarindustrialarts7712 Год назад

Great video featuring great application of science. My question: Sopporsadda and salamis have been being made since the 1600's. How did they achieve this before all of these digital devices and super accurate measuring equipment. A friend many years older than me from southern Italy used to make sopporsada every year without most of this stuff. He hung it under his basement stairs and used a small fan to circulate air. He made hot and sweet and it was delicious. He told me his father taught him, and his fathers father taught him, etc.

@2guysandacooler Год назад

I think you answered your own question. The art of Charcuterie has been passed down for thousands of years. Those who are fortunate enough to have learned this craft from masters before them use their senses to make these dry cured products. Color, smell, texture, and conditions are all elements to understanding what is going on with the meat. Today if you want to get into this raft, you do not have the luxury of sitting under a master salami maker. You will not know what to look for at each step along the way to see if you are on the right track. My tutorials make it a lot more approachable for the beginner to have success by using modern technology.

@mitchjr6518 5 лет назад

2 questions... 1. Do you have a Soppressata video or recipe? 2. I wanted to give this Genoa Salami a try this week but I only have the F-LC starter culture on hand. Would this be ok to replace the Starter Culture B-LC-007 or should I just wait until I order the B-LC-007 ??

@2guysandacooler 5 лет назад

Super questions!! I have not done sopressata yet as it is on the "TO DO" Salami list.. :) I hope to have one soon. Also I wouldn't wait. FLC will work just fine. Truth be told BLC is a little too aggressive for me. FLC will provide the same listeria bio protection and if you ferment below 77F you will get the same European style Salami. Be sure to increase the dextrose to something like .2% or .3% or whatever you typically find works well for you. Look to get to 5.1pH if possible. Thanks for the comment..

@mitchjr6518 5 лет назад

@@2guysandacooler Thanks for the update. You do a great job with all of your videos and I love it when i see a new one posted. I wait for them like it is the release of the newest IPhone. The detail in the instructions are priceless. Keep up the great work.

@2guysandacooler 5 лет назад

@@mitchjr6518/ Thanks for such a cool comment!! If I weren't so busy with work I'd upload more frequently. I have whole bunch of charcuterie videos on the way!! BTW. The genoa came out ridiculous. I tasted it this morning!! In a few months your going to have to let me know how yours came out!! Thanks for being a subscriber!!

@brandoncherry1651 4 года назад

Was a great vid ..brain food ..☺☺

@robertpendergraft1404 3 года назад

Need to know how to make meats without nitrates or nitrites .... please help ... . Your videos are awesome thank you

@darrylturner4487 4 года назад

Is there a refrigerator out there that's similar to your that already have the temperature gauges if not can I get the information to build my own from you

@2guysandacooler 4 года назад

Hi Darryl. There are fridge units that are build specifically for making dry cured products. Here's one: www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm&Click=108419 If you want something a little more DIY you can check out my video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SKR9U_R8uwk.html

@saadamiens Год назад

Hello, what fridge did you use for curing, I want to make sure I don’t buy one that I cannot customize, thank you

@ElanaT1 2 года назад

Can you use T-SPX culture for this recipe? And if so, can you use entirely sucrose for the sugar?

@2guysandacooler 2 года назад

you can use tspx and with tspx you can use sucrose but it will ferment much slower and not all the bacteria will thrive (some of the bacteria in TSPX require Dextrose)

@figlermaert 4 года назад

Great video! I’m just getting started - only just got my chamber going. I’m wondering what you do differently once you hit the PH you’re looking for? Change the humidity and temp?

@2guysandacooler 4 года назад

Hey Sam. Once you hit the target ph the temperature gets lowered and the humidity gets lowered a little bit, depending on the starter culture you are using. So you will have optimal fermenting temp and humidity then you'll have drying conditions. In this case I used a starter culture called t-spx which ferments at 65F and 85-90% humidity. As soon as I hit my target I'll lower the tempo to 55F and 80% humidity (which is my drying conditions)

@figlermaert 4 года назад

2 Guys & A Cooler thanks! I’m reading a book about curing, and it talks about this more so I understand better now. From what I read, the lower the number, the more acidic, but at a point it can get too acidic for the good bacteria, and also the taste can be too intense. What is a typical PH to target, or are each fermented recipes different?

@figlermaert 4 года назад

2 Guys & A Cooler I’m also using T-Xps on my sausage, which says PH should not drop below 5.3 (presumably this is the point fermentation stops). So is that your target PH you are referring to when you lower the temp from 65?

@2guysandacooler 4 года назад

@@figlermaert Hey Sam, The ph drop does make the salami more acidic. Certain bacteria don't do so well in low pH. For T-SPX the target ph is 5.0-5.3. Anything above 5.3 isn't safe to eat and anything below 5.0 will kill the bacteria staphylococcus in T-SPX. So to get the maximum benefits out of this Starter Culture you'll want to stay in that 5.0-5.3 range.

@figlermaert 4 года назад

2 Guys & A Cooler thanks for the reply. I’ve read Stanley Marianski’s home production of meats and while it talks about acidity and target PH where certain cultures stop performing well, the recipes don’t talk anything about reaching PH levels before lowering temps or how to use that info. The recipes say “leave at 68 for 3 days”, etc. I understand needing the PH to drop below 5.00 to be safe to eat. One thing that isn’t clear but I am assuming - PH will continue to drop after lowering the temp from 68 to 54, but I assume at a much lower rate. So, if you were to drop the temp to 54 with the PH not being yet at 5.3 or 5.1 will that be harmful or just make it take way longer to get to the safe PH level?

@samehtet 4 года назад

Do i have to use nitrates? Did you drilled a hole in that fregirator in order to oparate the dehumidifier?

@2guysandacooler 4 года назад

Hello, If you make salami then using some form of curing agent is necessary. It prevents your salami from developing harmful and deadly bacteria. Yes I drilled a hole in the top of the refrigerator to allow the plug to enter.

@peatlap6199 Год назад

Hello I ask one one of your other videos please roughly how much water does iyour frig system use with the humidifier and how much does it put out in the dehumidifier? I no all sizes are different just roughly please.

@2guysandacooler Год назад

not much. the humidifier gets filled every other week and I rarely empty the dehumidifier

@LJTomlinson1 2 года назад

Hay Eric after I have successfully made the Italian Genoa salami how long will it keep. Does it require refrigeration or freezer package.

@2guysandacooler 2 года назад

If you vac seal it and refrigerate it you can store it in the fridge for at least a year.. You could freeze it but the texture and flavor will slightly change

@chiledoug 4 года назад

be getting a stand mixer sausage set up found one that is stainless.

@2guysandacooler 4 года назад

Nice. It's a great way to mix sausage meat!

@JamesGruber-qb2oq 6 месяцев назад

Eric, Your amazing! Do you wash off the iodine?

@2guysandacooler 6 месяцев назад

@michaelprice4614 3 года назад

Superb videos Eric, I have a question about chambers... I converted a tall fridge and currently have four Coppa hanging in there, what should I do when I make Salami and want to Ferment the Salami with only one chamber? Is it best to have a drying chamber and a separate fermentation chamber? Never the less with only one chamber I'd welcome your thoughts, thanks.

@2guysandacooler 3 года назад

Hey Michael. Once you have your drying chamber set up and there's product in it, it's best to have a separate place to ferment your salami. If you plan on making Italian style salami I would recommend a starter culture that can ferment at room temp so that you don't need a different set up. For example there's a starter culture called Flavor of Italy. This culture ferments in 24 hours (roughly) at temperatures between 70-90. So what I do is make my salami then I just wrap it in cling film and leave it on my kitchen counter for 24 hours, That's it. After 24 hours i start drying. The reason I wrap it in cling film is to keep the humidity high. It's a very low tech way of fermenting that's been 100% successful... 😁

@michaelprice4614 3 года назад

@@2guysandacooler thank you for a very swift reply. Have what you recommend, sausage stuffer just delivered along with meat 🥩 and meat mincer due tomorrow! In awe of your efforts and thank you for your sharing of this knowledge! 🙌

@ThirdLawPair 3 года назад

What kind of casings do you use? The link in the description directed me to the entire selection of all kinds of casings.

@2guysandacooler 3 года назад

Hey Scott. Any casing they sell works for this project. I tend to use the 60mm collagen casing because i like the size and it dries in about 2 months but 70mm is very popular as well.

@craigt7167 4 года назад

Found your video by chance, and am a huge fan now! Question, would you please give the entire recipie in its complete form or is that a family secret? Exact spices and measurements used? Also i am curious what types of cured meats would you reccomend most for wild game such as bear, or moose?

@2guysandacooler 4 года назад

Hello Craig. Welcome aboard. Thanks for the comment!! You can find this recipe at my website: twoguysandacooler.com/italian-genoa-salami-step-by-step-instructions/ If you ever have any questions be sure to let me know!! I'm working on publishing all of my recipes on my website. You can print it, adjust the quantities, and change the unit of measure. Have fun

@chili5369 4 года назад

Can I use red or port wine? And at what point would I put it in?

@2guysandacooler 4 года назад

Sure. Just don't add too much as the sugar in the wine provides food for the bacteria during fermentation. When I add wine I try to keep it under 1/4 cup per 5 pounds of meat. You would add the wine with your seasonings during the mixing step..

@carsonscreations7865 3 года назад

Hey thanks for the great video. I’m currently at the fermentation for 10 hrs. I’ve used my apera ph meter and the ph has gone up from initial 5.45 then 5.6, now 5.63. I was expecting a drop. I used bactoferm Spx. All looks and smells ok. Is this normal?

@2guysandacooler 3 года назад

Sure. TSPX generally takes 48 hours - 60 hours to reach it's pH target. What temp are you fermenting at and how much sugar and or dextrose did you add?

@carsonscreations7865 3 года назад

Hey thanks for the reply. I think I jumped the gun on the question. I checked this morning and is down to 5.2. It’s been about 22 hrs. 80’F, 90% humidity. I followed your recipe religiously using 1500g of pork.

@carsonscreations7865 3 года назад

...pork, beef and back fat.

@2guysandacooler 3 года назад

@@carsonscreations7865 sounds like it's moving in the right direction. Keep going till you get to 5.0 😁