Salami Masterclass with Richo & Angelo 

Thanks for watching!

Awesome thank you!

My pleasure

Our pleasure!

Kia Ora bro

Thank you! Cheers!

Hope you enjoy

Have the same Q, currently using cure #1 for my kransky

@@joshuarentz7197 Always use cure number 1 for any product that is finished under thirty days. Cure #1 contains Nitrite, it must not be cooked if added to meat for at least 24 hours. Cure #1 ( Nitrite ) doesn't preserve meat at all. There is a chemical reaction that takes place over 24 hours, where Nitrite converts to Nitric Oxide a gas, this gas preserves meat. ( do not make a test pattie when cure #1 has just been added ) NAUGHTY RICHO !!.LOL Cure #2 has Nitrite, and Nitrate. After 30 days Nitrate begins to convert and preserve but remains dormant until such time. So only use for long cure. Hope this helps

Yes you can!

@@adrianrichardson827 Thanks Mate. I can't wait to watch it again and then try my own. Thank you again for a brilliant Vlog. You are a true inspiration and I love all your shows. Regards Darren.

That needs to our next video

Hey Mate You can only eat these delicious salamis at La Luna Bistro (thanks for the great feedback)

Richo’s and Angelo’s salami masterclass 2020 Angelo and Adrian at La Luna bistro We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results. I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises. I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat. Angelo Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked. Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time. So, let’s get started Anything with a pulse can be made into a salami We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing. Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill. Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat. Buying the pork as a whole piece is a great way to brush up on your boning skills. Separate the fat, meat and skin and sine and tendon (Skin and scruffy bits are used for cotechino/musetto, bones used to make stock). We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry Dicing up the meat into small pieces means less work for the mincer. It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat. Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both. We recommend mincing the fat and separate and combining it on the bench. Breaking down and dicing meat, letting it drain overnight to remove any excess liquid. Salt and drugs Seasoning with salt % (2.8%) Curing agent (nitrite 250) (.1%) 1kg meat and fat = 28 gm salt +1 gm cure salt Your local friendly butcher is the first place to assist with obtaining the curing salt (nitrite 250) Flavourings Dried herbs, oregano, thyme Fennel, whole seeds and ground Pepper, whole peppercorns, cracked, ground white and black Grappa, wine, brandy, rum steeped with garlic and herbs Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat. Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste. Mixing One of the most important steps. There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind. This helps to remove any air bubbles. When mixing, the paste should have a sticky consistency, this is very important. Mix a few times on the bench until you think you have it right then mix it again. Skins/bungs We like to use natural casings that are made from the intestines of various animals Skin sizes vary and can be great to experiment with. If you are Melbourne Liberty Casings is the best place to buy your skins. To prepare the skins. Rinse off any salt in lukewarm water. Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use. To freshen the skins pop half a lemon in the water. You can buy manufactured casings, these are readily available and easy to use. Filling the skins Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly. Filling equipment The equipment we used on the day was as follows Big pump Red pump Sausage gun Tying the salami Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging. Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks. Pricking the salami Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process. Hanging the salami The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter. Mould You should see a white and or a green mould form in a few days. The same mould that you find in your child’s school bag or good cheese. Red and yellow mould is a sign that your salami has been contaminated. How long to hang This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer. This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it. The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste Key points to consider for the fermentation and maturing Temperature An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker. Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying. A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method Humidity Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78% If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form Airflow We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room PH Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in. If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130). Fermentation Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe. The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour. This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product. Salami Recipe Spicy salami 4kg semi lean pork, minced, drained 1 kg pork fat, minced, and diced 140 gm flossy salt (2.8%) 5gm curing salt 25 gm fennel seed, ground 15 gm pepper (white and black) 5 gm cayenne pepper 250 gm salsa Mince pork Mince fat Mix fat and pork, very well Add seasonings, mix very well Mix to a paste Add salsa, Mix to a paste Fill bung Hang

Thanks so much.👌👌

42 plate (depending on how you like your salami)

Richo’s and Angelo’s salami masterclass 2020 Angelo and Adrian at La Luna bistro We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results. I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises. I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat. Angelo Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked. Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time. So, let’s get started Anything with a pulse can be made into a salami We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing. Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill. Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat. Buying the pork as a whole piece is a great way to brush up on your boning skills. Separate the fat, meat and skin and sine and tendon (Skin and scruffy bits are used for cotechino/musetto, bones used to make stock). We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry Dicing up the meat into small pieces means less work for the mincer. It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat. Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both. We recommend mincing the fat and separate and combining it on the bench. Breaking down and dicing meat, letting it drain overnight to remove any excess liquid. Salt and drugs Seasoning with salt % (2.8%) Curing agent (nitrite 250) (.1%) 1kg meat and fat = 28 gm salt +1 gm cure salt Your local friendly butcher is the first place to assist with obtaining the curing salt (nitrite 250) Flavourings Dried herbs, oregano, thyme Fennel, whole seeds and ground Pepper, whole peppercorns, cracked, ground white and black Grappa, wine, brandy, rum steeped with garlic and herbs Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat. Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste. Mixing One of the most important steps. There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind. This helps to remove any air bubbles. When mixing, the paste should have a sticky consistency, this is very important. Mix a few times on the bench until you think you have it right then mix it again. Skins/bungs We like to use natural casings that are made from the intestines of various animals Skin sizes vary and can be great to experiment with. If you are Melbourne Liberty Casings is the best place to buy your skins. To prepare the skins. Rinse off any salt in lukewarm water. Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use. To freshen the skins pop half a lemon in the water. You can buy manufactured casings, these are readily available and easy to use. Filling the skins Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly. Filling equipment The equipment we used on the day was as follows Big pump Red pump Sausage gun Tying the salami Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging. Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks. Pricking the salami Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process. Hanging the salami The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter. Mould You should see a white and or a green mould form in a few days. The same mould that you find in your child’s school bag or good cheese. Red and yellow mould is a sign that your salami has been contaminated. How long to hang This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer. This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it. The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste Key points to consider for the fermentation and maturing Temperature An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker. Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying. A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method Humidity Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78% If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form Airflow We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room PH Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in. If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130). Fermentation Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe. The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour. This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product. Salami Recipe Spicy salami 4kg semi lean pork, minced, drained 1 kg pork fat, minced, and diced 140 gm flossy salt (2.8%) 5gm curing salt 25 gm fennel seed, ground 15 gm pepper (white and black) 5 gm cayenne pepper 250 gm salsa Mince pork Mince fat Mix fat and pork, very well Add seasonings, mix very well Mix to a paste Add salsa, Mix to a paste Fill bung Hang

Can you please send recipe to me in New Zealand.

Richo’s and Angelo’s salami masterclass 2020 Angelo and Adrian at La Luna bistro We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results. I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises. I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat. Angelo Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked. Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time. So, let’s get started Anything with a pulse can be made into a salami We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing. Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill. Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat. Buying the pork as a whole piece is a great way to brush up on your boning skills. Separate the fat, meat and skin and sine and tendon (Skin and scruffy bits are used for cotechino/musetto, bones used to make stock). We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry Dicing up the meat into small pieces means less work for the mincer. It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat. Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both. We recommend mincing the fat and separate and combining it on the bench. Breaking down and dicing meat, letting it drain overnight to remove any excess liquid. Salt and drugs Seasoning with salt % (2.8%) Curing agent (nitrite 250) (.1%) 1kg meat and fat = 28 gm salt +1 gm cure salt Your local friendly butcher is the first place to assist with obtaining the curing salt (nitrite 250) Flavourings Dried herbs, oregano, thyme Fennel, whole seeds and ground Pepper, whole peppercorns, cracked, ground white and black Grappa, wine, brandy, rum steeped with garlic and herbs Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat. Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste. Mixing One of the most important steps. There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind. This helps to remove any air bubbles. When mixing, the paste should have a sticky consistency, this is very important. Mix a few times on the bench until you think you have it right then mix it again. Skins/bungs We like to use natural casings that are made from the intestines of various animals Skin sizes vary and can be great to experiment with. If you are Melbourne Liberty Casings is the best place to buy your skins. To prepare the skins. Rinse off any salt in lukewarm water. Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use. To freshen the skins pop half a lemon in the water. You can buy manufactured casings, these are readily available and easy to use. Filling the skins Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly. Filling equipment The equipment we used on the day was as follows Big pump Red pump Sausage gun Tying the salami Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging. Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks. Pricking the salami Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process. Hanging the salami The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter. Mould You should see a white and or a green mould form in a few days. The same mould that you find in your child’s school bag or good cheese. Red and yellow mould is a sign that your salami has been contaminated. How long to hang This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer. This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it. The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste Key points to consider for the fermentation and maturing Temperature An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker. Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying. A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method Humidity Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78% If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form Airflow We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room PH Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in. If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130). Fermentation Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe. The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour. This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product. Salami Recipe Spicy salami 4kg semi lean pork, minced, drained 1 kg pork fat, minced, and diced 140 gm flossy salt (2.8%) 5gm curing salt 25 gm fennel seed, ground 15 gm pepper (white and black) 5 gm cayenne pepper 250 gm salsa Mince pork Mince fat Mix fat and pork, very well Add seasonings, mix very well Mix to a paste Add salsa, Mix to a paste Fill bung Hang

Hey Craig Originally made for a live audience and shared, happy to create an edited version also

Originally designed for a ZOOM audience during covid when Melbourne was in lockdown (needed a bit of up energy)