Making Venison Hard Salami The Old Fashioned Way

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I harvested a little 7 point buck the other day and decided to turn the whole thing into hard salami that we could keep and store without refrigeration. True hard salami will not need refrigeration and can hang for months before you eat it. The process is simple but for many of us who have no previous knowledge or experience in curing meats, the task can seem like a tough one.
UPDATE: After multiple attempts, we found that 2.5% or 3% works much better. It still turned ok and we ate it all the same. YUMMY! But the lower salt content was much prefered and still safe to cure.
Ingredients: 4 Pound Batch
----------------------
4 pounds of ground venison
2.5 ounces of salt (4%) (TRY 3%)
1 tablespoon of celery powder
1 tablespoon of black pepper
1 tablespoon of red pepper flakes
1/2 cup of red wine (prefer CabSav, Melot, Pino)
Anything else to flavor. Mix well and stuff.
Where we purchased some of our materials: www.butcher-pa...
Video Inspiration from Steve Lamb: • Homemade Salami | Stev...

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2 окт 2024

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Комментарии : 316

@diannawilliams761 3 года назад

Yummy ! Looks like a lot of work, but with perseverance, patience, & excitement, doen't look too difficult. You all are so blessed to have each other united in effort. God bless and may He keep you United in spirit. Enjoy the work of your hands.

@joyceobeys6818 4 года назад

My husband just asked me to ask if the deer are raised by you or wild where they may be eating round up ready poisons like corn and such. We are very careful about trying to make sure we don’t eat glyphosate at all. We appreciate your videos on bug extermination and insect problems. We are mostly raw vegan so we don’t eat meat much but your videos are very interesting and fun to watch. TY and much Shalom, we pray that YaH hears our pleas for Jamie to comes through this, she is so sweet!

@vickiburt2676 4 года назад

You can have plenty of other meat to eat until this delicacy is fully cured! This is a special treat for special meals & entertaining guests! What's the problem? But I am amazed at this recipe! No garlic!? Hey I wanna taste this stuff! I LOVE celery, but not celery seed. This flavor sounds fabulous especially with a touch of red wine! Hey at the end you decided against the Juniper berries!? Why? It's exciting that you harvest your own!! I love that flavor & in sauerkraut with caraway too!

@rohnsleather9986 8 лет назад

Another great video. I think your channel is my favorite, it is so informative. Thank you.

@torontoshirleywilliams6687 6 лет назад

She’s looking at him with pure love ❤️ In her eyes 👀 lmao 😂 funniest thing I ever seen on RU-vid

@parasporian 3 года назад

First thing i noticed too.I liked the whole thing...

@autumnspring6624 3 года назад

It's a sign of respect to look at the person when they're speaking. And also she probably feels awkward staring at the camera.

@parasporian 3 года назад

@@autumnspring6624 I liked the fact a lot.Happy couple

@Anamericanhomestead 3 года назад

It makes me tear up every time I watch this. She loved me so much!

@parasporian 3 года назад

@@Anamericanhomestead God bless you lovely couple!!!

@erdwinjc 7 лет назад

Thank you so much for this video! Explained alot about nitrates to help me use a safe nitrate like celery instead of store bought chemicals. Thanks a million bud!!! :) :)

@thehuntermedic3248 8 лет назад

Awesome video- I am so happy to have found your videos. My wife and I are changing our lives to eat more naturally. Cant wait to give this a try. Are there any signs that the meat has gone bad- during the 4 months of hanging- smell? I would imagine.

@ianlombardo9758 7 лет назад

Thehuntermedic most bacteria that cause food related illnesses do not like salt.

@southrnrs 8 лет назад

Thank you for sharing. I can't wait to try this at home.

@grungelovr5798 8 лет назад

Hi there. I checked many videos on how to make salami at home and honestly your recipe is the one I like the most because everything you're using is natural. I also love the idea of putting celery instead of pink salt insta cure in it. That's a super good idea! Where can we see the final result? Thanks!

@eddeetz493 7 лет назад

Find a good German recipe that adds pork trimmings and smoke method. Venison Sausage was a staple at home. Small ring sausage caseings. Just boil and serve. It gets better with cold sandwiches and or fry. great channels.

@ArmsFamilyHomestead 8 лет назад

That's an smoker you have built. I love the meat preservation videos! Keep them coming and thanks for all you do.

@juliocruz1695 6 лет назад

Anyone ever told you that you could be John Travolta double?😊 loved your show it was educational..

@davidens8204 7 лет назад

why do you distrust your government so much ? of course no ones perfect but unless you can absolutely quantify the exact amount of nitrate that is produced in the celery you might as well hang up a bunch of 357 magnums each one having a chance of carrying a live round in its chamber.. would you be willing to play Russian roulette every time you want some protein? stick to the quantifiable and live dont play games with your health just my 2 cents worth ... take it or leave it

@aloberdorf4579 5 лет назад

I do not have much faith in the Gov. myself......but the biggest factor is ......drum roll please......our USDA has exposed hundred of thousands of Americans to food borne illness...where as home producers have collectively sickened few...in the last decade. Those who are resourceful enough to preserve...collect...can or harvest...are aware enough to avoid iffy products. This is an old vid....but Nov 2018 saw hundreds of Americans sickened by lettuce.......just one incident of many......and there are sick people and extremists who regard our grocery stores as a delivery mechanism for weaponized poison and toxin.....and disease.....Sorry Charlie......you may be outa tuna.........good vid......GRONK LIKE VENISON !!!!!!

@michaelk8554 5 лет назад

Nice video I really enjoyed it. I hunt for venison and I enjoy making sausages and cured sausage. I have always use nitrates in my cured sausages and often wondered what alternatives were available in a natural form, now I understand and know, thanks. Ok, so for two days you cold smoke the venison Salami, at what temp? After that when you hang then to dry and/or cure, what temps do you like to maintain? Also, nice youtube channel, I subscribed. From Stamford, Ct.

@johnnybarbar7435 7 лет назад

I've made 1,000's of lbs of sandwich size salami, italian sausage, smoked ham and shoulder bacon. We only used net for the hams. How are you determining the nitrate content to make sure you have enough for safe preservation?

@37Sith 7 лет назад

how much pink salt would you use then for a 4 pound batch?

@msgottaneedtoknow 4 года назад

I would really like to know this also. I really want to do this... but I’m afraid to do it wrong. 😳

@mikesmicroshop4385 3 года назад

There is no way for him to know as there is no way to know what the concentration is in his powder! The amount of Curing salt you use is .25% based on the weight of the meat! so if you have 1000 grams of meat you multiply that by .0025 to get the amount of curing salt! So in this example it is 1000 x .0025 = 2.5 Grams of Curing salt for 1 Kilogram of meat! The units of weight do not matter it is still multiplied by .0025, just it is easier in grams to measure accurately using a good scale.

@rmd9032 3 года назад

Sodium Nitrate (NaNO3) and Sodium Nitrite (NaNO2) are chemical substances that are the exact same substance wherever they are found. Whether it is from celery powder or from a lab, they are the same Just as table sugar or Sucrose (C12H22O11) is the same chemical in sugar cane, maple syrup, or sugar beets. They may taste different, but the chemical sweetener is exactly the same. If Sucrose was made synthetically its chemical properties would be the same as those found in nature. .

@RockDog645 3 года назад

Amen, brother!

@marctonnacliff6810 Год назад

I would liked to have had a little more information provided in the video. Did you add any fat to the meat, what temperature was the smoke house at, you also said something about cold smoking next, and what is the temperature in your Pantry? I enjoyed the information on celery powder. What is the conversion from curing salt? Why do you use course salt? Do you need that with the celery powder?

@geertvanderwoude5161 6 лет назад

thanks for the good tips, greating from Assen Holland

@makinghomebrewwildandcheap 8 лет назад

hey, great video, after watching I decided to give dry cure bacon a go. I went with celery salt as its easy to get and dry. I worked off the logic it was better to coat all the meat with celery rather than an exact amount. my question, Is there such a thing as too much celery? thanks :)

@jamestrucker2215 4 года назад

It's not that the nitrate from the celery powder will kill you the reason why they caution against using it is you don't know the percentage of nitrate in the celery powder to for no better word effectively prevents botulism.

@RockDog645 3 года назад

Absolutely correct!

@brentvanlith5105 8 лет назад

Can you let us know how it turned out without added fat? I hate adding fat to my venison, but with most sausages, it doesn't turn out well without fat (except for loose sausage that is in small pieces). Have you tried any substitutes for adding fat that work well? Great video. I'm going to try salami this coming season.

@momdoan 6 лет назад

I'm excited to try everything you do

@trober1104 7 лет назад

Super cool man.

@SIMAR68 8 лет назад

I like adding some pork to my venison being it's so lean and I like the extra flavor.

@Crazydrumguy7 8 месяцев назад

Would it be practical to have a cold smokehouse at the end exhaust of a rocket mass stove/heater? The only drawback that I can think of is that if you're using the stove for heat, that during the summer if you want to cold smoke something, you'd have to also heat up your home.

@jennifergribbins4560 9 месяцев назад

I love watching these old video but it sad to. Because they wife has passed away

@Anamericanhomestead 9 месяцев назад

I love going back and watching them. I'm so happy they are there. I just rewatched her pudding video last week and I think I'm going to try and make some for the kids in a few days.

@waedvm 8 лет назад

Another great video. Appreciate all the work you put into these and always impressed with your ingenuity with working within your homestead. Great job.

@Dmenbiker 3 года назад

You should have the celery analyzed for nitrate content so you know the amount for proper addition per pound of meat....

@RockDog645 3 года назад

Or just use pink salt. Nitrates are nitrates. Doesn’t matter where it comes from. I’m so sick of products being labeled as ‘uncured’ when they are made using celery juice or powder. It’s misleading and false advertising/claims.

@Dmenbiker 3 года назад

@@RockDog645 It's my understanding, the nitrates in celery are artificially manipulated to convert it to nitrites.... Mother nature does not put nitrites into vegetables... Nitrites are not stable.....

@RockDog645 3 года назад

@@Dmenbiker True, but nitrates (which convert to to nitrites under the proper conditions ) are found in vegetables, as the video maker says.

@Dmenbiker 3 года назад

@@RockDog645 Yes they do... But.... those favorable conditions are a specific bacteria that need ~50-55F.. And, nitrates have absolutely no effect on botulism bacteria which makes for an unsafe environment in the smoke house until the bacteria can replicate and flourish.... Cure #1 and Cure #2 are the only safe additives to prevent botulism... That's why the USDA will not endorse celery products in food production...

@RockDog645 3 года назад

@@Dmenbiker As I’ve said before, nitrates are nitrates. The nitrates from plant sources will work the same as pink salt number 2 in curing meats. The FDA does not recommend using plant sources where the concentration of nitrate is unknown, due to the possibility of using too low a concentration of nitrates, and not preventing botulism. They allow the use of vegetable sourced nitrates (with known concentrations, so they can be used in the proper amounts) in commercial meat production. Notice I say ‘allow’ but not ‘approve’. There is a difference.

@lisarobinson9671 4 года назад

Shalom, could this recipe be used with goat meat? I don't hunt so goats are deer cousin's to me. Lol I the recipe sounds great.

@danieleltringham5708 7 лет назад

Nitrates are chemicals....the source doesn't matter. The only difference with celery powder is that you do not know how much of the chemical you are using...so you might be using not quite enough, or way too much. Ironically, "uncured" meats that the sell in the stores have way more nitrates than "chemically cured" meats because producers do not want a low nitrate batch of celery to cause a case of botulism.

@brandontarr5418 5 лет назад

Probably an organic gardener also because it's bad to but "chemical" fertilizer on plants. ha ha ha

@adamflores4206 5 лет назад

While it is true that you cannot quantify the amount of nitrates in home grown celery powder, using curing salts don't provide the same flavor and in my opinion you get some extra nutrients that occur in the celery.

@cmsense8193 5 лет назад

There’s better nitrate quantification of celery powders now compared to when this video was made; however, I agree that nitrates are still nitrates no matter the source. MOST importantly, nitrates powders from vegetables are made from CULTURED juices. Meaning that bacteria already started the nitrate conversation/extraction process, making it accessible for usage by bacteria when eventually adding it to your meat paste. Although it may supply some trace of nitrates, the powder used here was not cultured thus acting as a flavoring agent and not a curing agent.

@sneak6654 8 лет назад

Great video, what's the shelf life of the venison salami? Will it keep through summer? I have the butcher make summer sausage out of the deer I get and it has to be kept in the freezer until it's ready to be eaten.

@julescarney7258 8 лет назад

First, if you are consuming vegetables, and you eat a variety, you are typically consuming more nitrites than you will ever get consuming most preserved meat. The difference in your approach is that you are using naturally occurring nitrite vs a sodium or potassium nitrite that is commercially produced. I have a question about fat ratio.. I noticed that you did not use any - How has this impacted your finished product using such a lean meat like venison? Also, since you are cold smoking the salami and doing it right away, it may be a good to have a discussion about the temperature range of cold smoking - Most people do not know the difference between a hot smoke and a cold one.. Good information on you video, it is very difficult to find good venison salami recipe, since most is turned into sausage or hot smoked.

@karenheider4138 3 года назад

I was wondering if the black pepper or red peppers are required for the preserving process or just for flavoring?

@1timby 8 лет назад

Wow does this bring back memories. As a young boy I lived within walking distance of one of the biggest Italian import houses in the country. They made their own lunch meats, Salami, pepperoni, Capicola , etc. They baked their own bread & made their own pastas. When you would walk into the place it smelled heavenly. Are you going to show how to make Capicola? Great vid thanks.

@69Grunden 8 лет назад

Love how you all preserve the old ways. Keep up the excellent work. Thanks for sharing...

@salemthorup9536 3 года назад

The way Jamie looks at you warms my heart. You must be taking pretty good care of that beautiful woman. I hope your relationship is as sweet as the way she looks at you.

@colethepumpkinking 8 лет назад

For some perspective; The first rule of chemistry is that everything is a chemical. Also, pretty much everything is a carcinogen. The sun is a carcinogen, the smoke from the incomplete burning of wood (whenever you use smoke to preserve meat.) The world is full of carcinogens and we depend on them. We need oxygen to survive, but we try to consume antioxidants to slow the process of aging so we don't die right away. But I love to do things the "raw" or "natural" or "old fashioned way." I'm sure there are still health benefits from using plants that contain nitrates, rather than extracting nitrates from the same source that we would have otherwise used them from. But you just can't lose doing it the old fashioned way. That's just not a flavor you'll find from Oscar Meyer. Excellent post! Thanks for the knowledge!

@adamflores4206 5 лет назад

I agree about the molecular structure is the same regardless of source but using plants adds flavors and some extra nutrients inherent to the plants.

@PawPawMountain 8 лет назад

Keep up the good work Zack and Family really enjoy your videos, Keep'em coming!! God Bless You All!

@thefarnorthhomestead3332 8 лет назад

Noticed you are not using "real salt" to do your curing? Great video :)

@deanadoulahaworth2790 8 лет назад

Zach I couldn't help but laugh when I ask my husband if you wanted to watch this video his response was "No I just want to buy it, oh my gosh that sounds amazing!" He actually would have liked to watch the video but he's up at 4, drives two and a half hours to work and gets home at 5:30 so he's in bed early. Praying that will change. We lived in Montana for a period of time and of course lived off a lot of venison.

@jisoHAN9 5 лет назад

Just to clarify - the two days of smoking is "cold smoking" - correct? What smoke generator do you use in your wooden smoke house?

@mikesmicroshop4385 3 года назад

Salami is a raw uncooked product! In order to get that you have to cold smoke if you are smoking at all as most Salami is not smoked.

@7BlessedMama 8 лет назад

Have you guys done a pantry tour video.

@Anamericanhomestead 8 лет назад

+Mrs Mahogany We have in the past...but not lately....we'll try and but that on the list. Thanks!

@Discoverythepast 3 года назад

Do you prick the outside casing with a needle sir before smoking.?

@sakesama1 7 лет назад

Hi Amer Home stead, Marcello here, I LOVE your Video's I am Italian and I LOVE MY Italian cured meats, thank you for the information, I have been wanting to find this out, do you know how to make Milano Salami ? I would really like to talk to you on the phone, I am a Disabled US Army Veteran living in the Philippines. When I used to hunt on my Dads ranch in Nevada, he would almost make all the deer meat into Salami or Stew meat. I will leave my contact info in your message center, Thanks !

@ainsleyameerali7622 7 лет назад

I must say that your wife is sooooo in love with you man ..she couldn't take her eyes off of you..and she held your hand...wow .... great couple ...congrats man !!

@Anamericanhomestead 3 года назад

She loved me so much. It makes me tear up to watch this again.

@rwatts2155 8 лет назад

Thanks for sharing this video with us! I want to make some sausage from Venison that I have been given. I also want to make summer sausage. And I think your smoke house is great...

@scottjenkins4613 8 лет назад

Great video! Keep us posted when you start making sandwiches.

@Ichinin 7 лет назад

How long is the "shelf" life of meat made this way? The smoking part is probably more problematic than any nitrate preservatives.

@trudyclay3478 5 лет назад

I'm sorry that you left out the cold smoke I was curious as to how it was accomplished

@mikesmicroshop4385 3 года назад

By not letting the smoke house temperature go over 90F, that simple!!!

@David-fv7zg 8 лет назад

Very nice, Do you think you can actually wait 4 months to tap into that? :) I am curious though regarding your choice in 4% salt vs 3%. I appreciate that 3% is the minimum to cure, but why did you select 4%? Was it just taste preference? Also does the smoke salt add any sodium as well? I would love to see some video on the smoke house you are using, maybe how it was built (or different views with commentary) and how you use it. I have a heat smoker but have never tried cold smoking, it looks really interesting. Thanks again for sharing. Dave.

@jimmyd270 3 года назад

What temperature does the salami need to hang at for the four months?

@manwithbeers 8 лет назад

Celery and Arugula. good to know! Thank you. Hey that's some lean sausage...

@Soulman-lb3gg 8 лет назад

I was under the impression that salami was a fermented sausage, and that you had to add a culture to the meat before stuffing. Will they just naturally ferment during the long cold smoke, or what?

@kellenmiller8045 4 года назад

salami is not fermented, and no culture is added. the flavor (and for a quality salami, the dry white powder on the outside) is from a mold that covers and grows on the outside.

@mikesmicroshop4385 3 года назад

@@kellenmiller8045 Actually it all depends on the Salami you are making as some are fermented and some are not!!!!!!

@ADHomesteading 8 лет назад

Thank you for the great information. I really enjoy your channel.

@charlescoates636 6 лет назад

I like how your woman is quiet the entire time. Good job brother on having an obedient woman!

@andymccutcheon3038 7 лет назад

how do you process the celery? Do you dry it and grind it to a powder?

@mrd7996 7 лет назад

where was the section on making the capicollo??? on your preservation using vegetable based nitrate. yes celery does contain nitrate and that nitrate is the same nitrate chemically that would be in a curing salt. the only difference is that with the commercial curing salt you know how much nitrate there is (percentage wise). using celery you don't know what the exact percentage of nitrate you are using. so there is a risk of having the meat not properly preserved against certain bacteria. with that being said I am assuming this gentleman did do a warm/hot smoke for 2 days which would aid in the preservation of the salami. just my 2 cents.

@adamflores4206 5 лет назад

Having made venison sausage, I find I need to add about 15-20% fat. Do add any beef or pork fat to your salami?

@tonyharris3759 8 лет назад

Loved the vid, thank you it answered a lot of question's, ha also raised a few more. You neglected to say what flavour the wood smoke was, but hey next time any venison come's my way I'm going to try this one..

@serenity6988 5 лет назад

How much celery per lbs of meat. Buy the way, great show you have!!

@EdKirkpatrick10 8 лет назад

Great vid, I do country hams every year, think I'll try some sausage too.

@texjames2000 7 лет назад

Trying to make some sausage for the 1st time, but don't have a cold smoker & living in Texas, there's not many cold months. Any way to preserve say smaller sized sausages with a regular smoker or dehydrator? Probably more like meat stick sized (3/8) inch casings.

@richardduke9877 4 года назад

May be a stupid question, but what is a cold smoke?

@mikesmicroshop4385 3 года назад

It is when you smoke your meats at a low temperature! Below 90F is recommended, that way you are sure you are not cooking the product.

@chefboyrdanbh 8 лет назад

Did you use dehydrated celery leaves or the stalks?

@courtneybrad 8 лет назад

I hope this is not a question already asked or answered somewhere, but where did you get the cow intestine? Did you buy a half of cow or get it from someone local?

@Anamericanhomestead 8 лет назад

+courtneybrad There is a website called butcher packer and we ordered them from there. :)

@BenJamin-zw2pv 8 лет назад

They look like some awesome salamis. I can't wait to see you slice one open.

@margaretwatson783 8 лет назад

Love your videos. How long after curing will the meat last. Thank you.

@jamieevans223 5 лет назад

Love the video brother keep bring the good info we all need to know. Going back to the roots of America living

@jmarylastone 8 лет назад

what's it taste like? sorry to say I do not like the taste of venison and I have tried it many different ways - I can taste it no matter how it is "fixed" - only once could I tolerate it and that when it was jerky - I would love to try this with some beef

@serenity6988 5 лет назад

Brian s Brian s 1 week ago How much celery per lbs of meat. Buy the way, great show you have!!!

@madamesophia2004 8 лет назад

Jamie looks blooming with health. Your skin and hair look great. Is it the healthy diet or are you pregnant? My mom looked like you, poster lady for health, when she reached the second and third trimester of her pregnancies. If it's the healthy food then I'm on that wagon😁. Unfortunately I can't have children so I can't say it's that if I ever look as great as you. Btw I'm a size 18 so I'm not saying anything about your weight. Homesteading women need energy and muscle to work as hard as we do so looking like Twiggy is out of the question if we want to do any work without fainting from lack of nutrition. Also my nieces told me they prefer to snuggle up to me vs grandma (size 3) because grandma is all sharp bones and smells like cigarette smoke but I'm soft and smell like cinnamon and cloves. I use both oils for perfume. lol

@hannahparks6396 5 лет назад

What temp do you keep the smoke house for the 2 days? Does that fully cook it? How does hanging it help cure it?

@mikesmicroshop4385 3 года назад

For Cold Smoking you keep it below 90F.

@tonyharris3759 8 лет назад

In answer to your statement about the FDA. (ok I'm English, no FDA but still got job's worth govt. dept's. ) I Will believe Gran and Nan's recipe's any time before thier's. as you point out after several hundred years of living off the land, and many died because they did not use the natural ingredient's , Nawh going with your's mate.. Keep on keeping on, an THANK YOU..

@drummerlovesbookworm9738 7 лет назад

I wonder if homemade sausages can cause migraines like deli meats do. Anybody know? Thanks!

@nearlyorganicnoshing2798 8 лет назад

I never knew it was this simple. I just messaged my brother, and suggested we make salami with his next deer. Thanks for the video.

@mikesmicroshop4385 3 года назад

If you do, DO NOT follow his instructions on using Celery as a cure, especially if you make the powder yourself! There is absolutely no way to know if you are getting enough Nitrate to be safe!

@elanorglf 8 лет назад

I am glad to see Jamie's mom again.. I haven't seen her in a while. God Bless you all.

@braveheartrv2946 3 года назад

Have you tried Lebanon bologna? Its really good made from deer meat. Its German from the Amish in Lancaster Pennsylvania. Baums is my favorite brand. Its more sweet.

@BrisoglebskiYA 8 лет назад

Вместо чистого нитрита натрия многие применяют нитритную соль. Нитритная соль на 99,5% состоит из обычной поваренной соли и 0,5% нитрита натрия. Нитритная соль не позволяет превысить дозировку нитрита до опасной концентрации поскольку при случайном превышении дозировки до опасного уровня степень солёности продукта не позволяет его есть по причине пересола. При созревании колбас уровень нитрита в продукте снижается.

@Nai1216 6 лет назад

A good rule of thumb is for every pound of meat you use 1/2 tablespoon of salt I got this rule of thumb from youtuber Ridel149 check out his channel.

@kunoschlauch7320 4 года назад

I like your points very much mostly about Nitrite, i am a sausage maker never fall over celery as better preservation i will follow that only what is lacking is fat i believe i do not eat pork but beef fat at least 15 % should be better would be lamb. But were to get?. brother are you not Messianic?

@breezewood4062 8 лет назад

Awesome Info; can't wait to see how it turns out later next year....: )

@donnar4467 3 года назад

Zach. Have You Done a video on how to make your own smoked salt like you were talking about in this video I would love trying to smoke and make my own smoked salt. if you haven't would you please consider doing a video on that. thank you

@BrisoglebskiYA 8 лет назад

Отличное видео по изготовлению копчёной сыро-вяленной колбасы.

@jurajantal8064 7 лет назад

I would say, wild meats need to go through cooking process, cold smoke is not enough to rule out parasites and diseasses... here in Europe noone I know would just cold smoke a deer salami

@nealmcbaggins127 2 года назад

What size casings did you use?

@jeffmoestaygyi.1248 8 лет назад

so you cold smoked for 48 hours then hung in pantry for 4 months? Also is there a certain temp nature and humidity of your hanging room thanks?

@opcn18 7 лет назад

Nitrate is nitrate. It is a chemical that is present in celery. It doesn't matter if it's in a plant or in a mineral, or in a sach that a chemical company filled with purified minerals, the chemical is the same.

@jonnyscookingmadesimple6244 7 лет назад

More chance of dying from botulism from curing the meat insufficiently than 'chemical nitrates', I was just going to make a similar comment to yours. It's funny when people preach opinion in matters of indisputable science.

@carmelcorreale3211 5 месяцев назад

very interesting, how do you get the nitrates or nitrites out of the cellery or other plant ? can it be found in red wines?

@richarddowner4292 8 лет назад

I love Celery and Arugula. my question is? would dandelion leaves have the same nitrate levels? and would dandelion leaves work just as well for a nitrate??? yes other than the bitterness of the dandelion leaves after a dehydrating them. would the purpose work just as well as celery and arugula. for the purpose of the nitrate??? thumbs up, plus I subscribed. great educational video thank you!!!! P.S. do you have to use the netting for the cure? just asking because, that would be 1 less item that I would need to do just what you did??

@momdoan 6 лет назад

why hot smoke before cold smoke? Why not the other way around?

@mikesmicroshop4385 3 года назад

What point would there be in doing that? Salami is a raw uncooked product, so hot smoking would completely change what you are making into something else. He did not hot smoke it, it was cold smoked in the smokehouse!

@robn2377 8 лет назад

Hey, I like your channel! Gee whiz, the cellery powder takes a bit of effort! Just made 40 or so Salami with your recipe. It is cold here now...in New Zealand at the mo. Using synthetic casings, I am getting white mold starting with a green dot center after 2 weeks...OK? Salami is in my shed at about 50 to 60 Fahrenheit. Live free mate.

@Anamericanhomestead 8 лет назад

Yes the mold is fine. No worries.

@Discoverythepast 3 года назад

Do have to prick the outside of the casing with a needle?

@juleschartrand4781 6 лет назад

You didn't mention much about the smoking process. If you smoked this for two day, obviously it was cold smoked. Could you smoke with heat? and what should the inner temperature be, to be safe to hang in home. Now if the meat is cooked it should take less time to dry and should ready to eat much sooner, right?

@mikesmicroshop4385 3 года назад

Salami is a raw uncooked product! It is not usually smoked at all, but some kinds are and they are cold smoked. If you hot smoke it it will not taste the same and will be a cooked product.

@juriewessels474 8 лет назад

do you have to smoke the salami to achieve the "cure" can it not wind dry?

@Anamericanhomestead 8 лет назад

+Jurie Wessels You don't have to smoke it....but it SURE helps the flavor...nothing else like it! :)

@juriewessels474 8 лет назад

+An American Homestead Thanks very much i am trying this recipe with a mix of blue wildebeest and warthog. Cold smoking is a bit of a challenge in an apartment complex though... so i am glad it is not crucial to the cure itself.

@firasziadeh4175 7 лет назад

Can I use balsamic vinegar instead of wine ??

@richsellskc 8 лет назад

Good folks here at An American Homestead!

@graemepurviance3357 3 дня назад

Y does she stare at you and look terrified of you

@mihaizograf5599 7 лет назад

Thanks for all the information. the celery root is also good to make powder for curing meat ?

@rwatts2155 7 лет назад

How do you dry your celery root?

@johnnygoode5423 Год назад

Do I have to smoke the hard salami or can I hang it the way it is

@jasonskerbitz298 7 лет назад

Haven't seen ALL your videos yet, but do you have one (or intend to) that gives an overview of your pantry at any given time?? Not sure, maybe that's a "too invasive" video in your opinion, but I'm thinking that's something people would be interested in. ;-)