Mexican Salami - Fermented using Sauerkraut Juice

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Welcome back. Today we will be making a Mexican salami using sauerkraut juice.
To see the entire recipe and the full blog post visit my website here: twoguysandacooler.com/mexican-...
Here are a few things we found helpful when making this salami
61mm casings: www.sausagemaker.com/61mm-Cle...
Mold 600: amzn.to/32fSbws
Instacure #2: amzn.to/3j8Ftq4
Dextrose: amzn.to/3gu3l5S
Sausage Pricker: amzn.to/3aPBprA
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
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 w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
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:

22 авг 2020

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Комментарии : 51

@GlenAndFriendsCooking 3 года назад

Once I get my fermentation chamber setup - I'm going to give this a try.

@2guysandacooler 3 года назад

That's some next level charcuterie 😁😁. The only reason I chose the Mexican flavor was to match the Mexican sauerkraut but if you use a traditional sauerkraut (cabbage and salt only) you can flavor it how ever you want and it will be super yummy!! Can't wait to hear how it turns out. Keep me posted.

@abelardoaramburu7791 3 года назад

Love these videos and the fact that you can use natural starter cultures. Could you do a side by side of the same recipe with different starter cultures (including the sour krout starter) so we can get the impressions on taste, ph decrease speed, texture, etc?

@hovavlandoy 3 года назад

Can you make a recioe of some kind oa salami withoit casing, mold, starter culture and nitrites? Something very old school, like the did centuries ago? That would be very interesting...

@Madskills-hw2ox 3 года назад

Agreed Great show ideas

@2guysandacooler 3 года назад

This project worked because naturally fermented sauerkraut juice contains lots of Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum. These bacteria are responsible for ph reduction. When you add enough dextrose to the recipe these little guys get crazy!! You can check out the recipe here: twoguysandacooler.com/mexican-salami-fermented-using-sauerkraut-juice/

@papageorgiola 3 года назад

dude, that looks yummy!

@BronsonWally 3 года назад

Looks great !!

@britney901 Год назад

That looks so incredible!

@Madskills-hw2ox 3 года назад

Great show my friend Thank you

@user-pb3rx1kz5n 3 года назад

Fantastic🥩🐷 Mexican Salami,Thank you very much for sharing your Art!!!👨‍🍳

@Supergasolina 3 года назад

Thank from Germany Brasil

@leeshaw3237 3 года назад

I also used a 10mm plate rather than kung fuing it with w knives lol. I'm buying a chamber soon as my chorizo worked out so well and sold out in a week. Keep up the great videos guys, they're helping me out here in China

@opiela1 3 года назад

could you try a batch using Acidophilus its a common probiotic that uses a blend of Lactobacillus.

@fadycool 3 года назад

thank you, really thank you,i like that, i will try to make it.

@ericfoster3636 3 года назад

Love tomatillo salsa! This salami sounds great! How about a Greek salami with lamb, kalamata olives and feta? I'm thinking the salt will be tricky because of the olives and feta. If anyone can nail that I figure it's you. :)

@2guysandacooler 3 года назад

That sounds amazing!! Consider it a done deal!!

@robyoung981 3 года назад

I’d like to see you make some salami without the mould and starter, thanks for your videos i’ve wanted to make charcuterie for a while and got a good quality mincer for xmas so 🤞

@ugursenturk5860 3 года назад

Hey guys id love it if youd do an experiment if applying a 'rub'/seasoning to meat night before as opposed to seasoning it just before has any detrimental effects on the meat. Mainly talking about cooking the meat in a smoker. İ will be posting the video in 2 BBQ groups here in Australia. Let me know if you will be doing it or not. Love your work!!!

@Panzerman1951 3 года назад

Hi, Iive been following your RU-vid channel for some time and came across this video which is incredible. I live in the UK and it's "harvest time" so I plan to make some Mexican sauerkraut with some of my crops as well as attempting the salami once the sauekraut has fermented. I noted the digital scales that you used your drying chamber which are unavailable in the UK. Fortunately I have secured a set via Amazon US. As a matter of interest do you store the scales in the chanber to check the target weights of the respective salami, or were they placed there for the purpose of the video? Thanks in advance Sid.

@2guysandacooler 3 года назад

Hello Sid. Thanks for your comment. This was a a fun salami to make. You'll have to let me know it turns out for you when it's finished.. I actually keep that scale in my chamber all the time.

@vaazig 3 года назад

Hello there. I live in the UK as well. In the video he mentions "Tomatillo salsa". If you don't grow these yet I'd like to recommend them. They are drought tolerant, they can stand heat, cold and they don't get blight. For some reason most people here in the UK haven't discovered them yet.

@Madasafish2 6 месяцев назад

It would be interesting to see same thing done with Yakult fermented drink to see which one provides better results.

@autodidact9122 3 года назад

So just a quick question. Is your finished product shelf stable?

@2guysandacooler 3 года назад

Yes it is.

@duckymr1 Год назад

I just subscribed! I don't have a home fermentation drying or smoking machine.. Hatcher that was that you used. But I do have the ability to get meat and homemade sauerkraut juice. How do you get casings? I'll have to look into that. I'm very excited about this possibility! I don't eat nightshade (tomatoes peppers etc) so I'm really interested in making a pork or beef sausage with garlic onion; or garlic+ basil; or white/black pepper, nutmeg allspice onion garlic coriander and liver (!) like a braunschweiger product I found on grassland meats /us wellness meats. Have you tried making braunschweiger (liverwurst sausage) before? Have you made these sausages without a machine? What about without a stuffing machine, how was that? I'm a beginner and i dont want to invest a ton of money just to try it out. How can I just try it out? I'll look into your channel and see if you've maybe answered some of these questions in the past. This was a cool video! Thanks for sharing!

@arunasilva8450 2 года назад

Hi dear sir, I am from Sri Lanka, i watch your videos and it's interesting.i am also salame maker. But I don't use starter culture. I use curing salt and other ingredients.When I make salame with beef, without starter culture,it comes great, good texture and nice flavour. But I can't make salame with pork, because it's not because bind and not texture. Can't slice

@BronsonWally 3 года назад

In your opinion, is 45 degree f too cold to cure the salami, or can you hang it, and just end up with an inferior product ?

@2guysandacooler 3 года назад

Hello Bronson. 45 is a touch on the cold side. It would take a little longer to dry and the flavors won't be as developed but as long as the humidity is high (80%) you can do it

@duckymr1 Год назад

I recently found out that sauerkraut using just cabbage, salt, water and coriander seeds turns into a lemony Sauerkraut and the juice tastes like lemon juice! I wonder if that could work to ferment my sausage!

@snsfabricating 3 года назад

I'm a sauerkraut maker so I'm interested in any recipe that you develop for its use.

@Supergasolina 3 года назад

Sauerkraut ist das Saft von Sauerkraut?Ist das gut für die Reifung?

@2guysandacooler 3 года назад

Yes sir. The juice is full of Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum. Adding this to your meat with some dextrose will ferment your salami beautifully!!

@Supergasolina 3 года назад

@@2guysandacooler thanks next Week strating Salami with Sauerkrautsaft jeje

@pjacademy 2 года назад

I live in an area where both starter culture and mold600 is not available, sauerkraut juice will save me for the starter culture, what alternatives do i have for mold600?

@andrewb4326 3 года назад

Out of curiosity, would it work to soak the casings in the same water the mold is rehydrating in? Or would that be to much mold exposure?

@2guysandacooler 3 года назад

Yes it would.. I sometimes do that when I'm making lots of salami. Check out this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rAodrAE8i6I.html (Go to minute 7)

@samehtet 3 года назад

Can you try to ferment with rejuvelac? And something with a homemade celery powder as a curing agent? Is it possible? May be someting that was salted before like the start of basturma?

@2guysandacooler 3 года назад

Yes, you can ferment with rejuvelac. As far as the Celery powder goes that's a complicated issue. Celery has nitrates and nitrites and although it will work you might be adding way more than you need. The amount of nitrates and nitrites in celery powder is very difficult to measure and eating unconverted nitrates/nitrites (synthetic or organic) isn't very good for you.

@samehtet 3 года назад

@@2guysandacooler Thank you for your answer. About the celery, If so, when you eat a soup with celery it can also cause you problems... What about the other question, about the salting? B.T.W, do you have a recipe for SALU? A russian salted, dried and cold smoked fat?

@2guysandacooler 3 года назад

@@samehtet Eating raw celery and using dried celery powder for curing meats are 2 different things. The concentration of nitrates/nitrites are much higher in the powder. I'm not saying it can't be done. There's just too many unknown variables for me to give a good answer to your question. You can pre salt (cure) the meat. I often do that technique when I'm making things with duck or lamb. It comes out great. SALU. I'll have to look into that one. Sounds interesting..

@samehtet 3 года назад

@@2guysandacooler Thank yo for the fast answres...I do not really understant what is the difference betweet celery powder and a bunch of leaves that i put in a soup... About the salted meat- After salted, can i grind it and cure without curing salt?

@2guysandacooler 3 года назад

@@samehtet if you plan on making salami then you need some sort of curing agent in there if you plan on grinding the meat.

@tiyans 2 года назад

can you cook that salami meat and eat it right after the fermentation part?

@2guysandacooler 2 года назад

not if you use cure #2

@vaazig 3 года назад

Very nice idea. What happens if one uses a mesophilic culture?

@2guysandacooler 3 года назад

I haven't tried it yet but it should work. Not sure if they eat dextrose but I imagine they do. They certainly eat lactose so maybe adding some non fat dry powder milk... I'll have to try it :)

@vaazig 3 года назад

@@2guysandacooler interesting. I remember asking you about the use of dry milk powder. This wasn't mentioned! 😅