Traditional Italian Salami - No Nitrites or Starter Cultures | Celebrate Sausage S03E01

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Today we are making a traditional Italian Salami. That means no NITRITES/NITRATES or commercially obtained starter cultures.
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In this video we used:
Beef Casings 40mm: tinyurl.com/yh...
Sausage Pricker: amzn.to/3E8N3yt
Iodophor Sanitizer: amzn.to/2Q9jFBM
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
PH Meter from Apera Instruments: amzn.to/2A04Gll
Dry Curing Chamber: tinyurl.com/44...
Extra Large Cutting Board: tinyurl.com/3e...
Knife Sharpening System: jendeindustrie... (use code 2guys for a discount on your order)
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►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Meat Mixer: tinyurl.com/yc...
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3a...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3e...
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
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Eric
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Опубликовано:

30 сен 2024

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Комментарии : 175

@2guysandacooler 2 года назад

Check out Jende Industries for your sharpening supplies and their new guided sharpening system (J.I.G.S.): jendeindustries.com/jigs-for-knives.html Use coupon code 2guys at check out for a discount on your order

@Uncle_Buzz 11 месяцев назад

Can you see or smell a botulism infection? What do you look for? Thanks and cheers!

@nickcalabrese1650 Год назад

So there really is no need for any nitrites or nitrates

@SmokyRibsBBQ 2 года назад

Great start to the series Eric! Looking forward to watching each and everyone of the videos!

@2guysandacooler 2 года назад

Awesome, thank you!

@TheWolfyDaddy 2 года назад

Thank you very much for a great start to Season 3 with this teaching tutorial. I am very glad that you showed less-than-perfect results, which is what we learn from. I will keep using Cure #2, which also gives the more pleasant red coloration. In Italy, they traditionally use sea salts, which naturally contain nitrites, but we can not be so sure in other parts of the world.

@victormaack2353 2 года назад

Let the Celebration begin! So excited season 3 has begun. What a fantastic first episode. Eric you nailed it going with traditional salami. Great start, looking forward to all the recipes. Cheers

@shaunjayes8842 Год назад

I love your channel and binge watch your videos all the time. A question though, how did they cure the salami back in the day, when there were no temperature and humidity controlled curing chambers? I'm assuming they could only do it in certain regions, at certain times of the year? I've seen many videos online where they make salami without a curing chamber, and some even suggest using your refrigerator at home. Do you think it would be ok to do this? I don't have a curing chamber, and I've been making my own sausage for years but am really keen to try salami.

@cheeseandwine1947 Год назад

Great to see traditional methods and recipes! It's hard to find clear information regarding the safety of nitrite free, fermented sausage. I've come to accept that if you're using fresh meat which has been looked after, follow good hygiene practices and are getting to a pH of 5.3 or below in a few days (with help from our friends salt and wine), I'm more than happy to eat it (assuming it passes the sight and sniff tests!). Regardless, with or without nitrite there are potential risks. Although the risks of cancer from the consumption of nitrites and botulism from salami without both appear to be very low. I guess one final point, usage of nitrites in places like Spain and Italy are low and they're not all dead!

@cpurssey982 Год назад

Nitrate consumption has no clear link to cancer. Did you know that your saliva glands make more nitrates then half a kilo of bacon daily? In fact some pharmaceutical companies are looking to make a nitrate based pill to combat blood pressure.

@jakeh.8754 Год назад

very cool. i'm getting a pig in the next few weeks and it's my second year doing so. I made salami last year and it was a very anxiety-inducing experience because I did it naturally like in this video and was scared of foodborne illness. taking several pH meter readings seems like it could cover your ass. my only question would be: how do you know the food hasn't gone off in the period between stuffing and the time when adequate acidity has been achieved? I'd really like to do salami again but it's hard work and I'm not totally confident that I can make it 99.9% safe.

@mattreich6573 Год назад

I've been watching a lot of your videos recently and after watching this one I have a question. Why does this not require curing salt, even though it meets your 2 main criteria from your "are curing salts necessary" video (being in danger zone temperature and low oxygen). Thanks

@imkadosh Год назад

Thee best! My thing is old fashion! No chemicals, no preservatives, no man made thing but the real thing!!! You are a winner!!

@theartofpizzamaking2927 11 месяцев назад

By using fresh garlic, you must first chop it up very finely and you need to squash it with salt first before incorporating it, and you didn't squash it with salt first. That was one of the mistakes I saw. Second one, not a game changer, but you shouldn't wrap the sausage, I believe you should hang them freely if you want to do old school. Just do as if you were making 20 kg , you wouldn't wrap them all 20kg now would you. The salami are still wet at this point, no danger in of drying up here. - at this point, I went over to the end to find out what was your theory. Well in the video, it was cut but you seemed to stuff it with a tool, that looks good to me but like I said, I only saw a few seconds. What actually happened imo, is that fresh garlic fermented which caused to create air ! that's your real problem .. IMO.

@maadrianoaraujo Год назад

Budy, I have to thank you for one tiny and specific thing. A lot of peolpe already thank you for everything so I'm gonna skip this part. You alredy know that your way of teaching things is different, but you have no idea of how much your pronunciation makes it easier for us no english native-speakers to understand what you're saying. I really would give you a hug and drink a beer with you while eating the stuffs you make for this single detail. You put so much effort into it that it's just incredible. The way you say "bellow", my man, is a precious thing hahahaha Thanks so much for making this channel!

@2guysandacooler Год назад

Thank you for your kind words😉

@maurogarreffa6719 Год назад

Where's the colour Brother, Paprika, Capsicum Sauce, will definitely give it a more appealing taste and visual happiness as well, a real nice dark red colour..... Ciao Ciao 👉🏼 🇮🇹🕶👍🏻FORZA ITALIA

@McGieHomesteadAdventures 2 года назад

Absolutely wonderful! Just knowing that there was a mistake made made me watch even closer!!😂

@freddenker9537 11 месяцев назад

Tears roll down my cheeks...what a fantastic salami...and the poor Hindus and Muslims should NEVER be allowed to experience that...real Christians don't either if they take Leviticus more seriously...there is also piggy, even leather shoes are forbidden...I had formerly also "religion...today I'm healed...bring on the salami

@pdc9313 3 месяца назад

Can you do all of these exact steps but add pink salt # 1 and just 2.75% salt? Still let it ferment before hanging to dry. Everything the same but just add pink salt ?

@pdc9313 3 месяца назад

Can you do all of these exact steps but add pink salt # 1 and just 2.75% salt? Still let it ferment before hanging to dry. Everything the same but just add pink salt ?

@filipologeanu3048 Год назад

Hi Eric , if the ph reaches de safe zone in more than one day, it becomes 100% safe to consume? Considering that the meat was exposed to conditions that would alow the botulism spores to germinate(low or no oxygen and between 37 and 140 degrees)?

@gs637 3 месяца назад

Looks great, thanks! A have a question please: I wonder how come it does not end-up too salty for taste @ 27.5 g salt/kg meat? Does the fermentation process helps on this somehow? (another video shows 2% salt seems to be the max. percentage)

@wreckum56 3 месяца назад

My father in law was an old Italian he always made air dried sausage hanging in his basement it was most amazing taste in the world.

@SheriffGuirguis 3 месяца назад

Question: Is garlic required for fermentation of the salami? If I don't want to use any plant-based products and only salt, can I still get safe fermentation of the salami, especially when left outside for 36h to 48 h ?

@Thataliah 4 месяца назад

I can't eat pork, at all. It causes me horrible stomach pains. I was wondering what the best alternative to pork fat and meat would be for this, or if it is even possible to make this with an alternative to pork and it still be what it is. Would it be something else then? I very much enjoy your videos. They are very instructive.

@1aliveandwell 2 месяца назад

Just started watching about how to make salami,pepperoni and keep wondering how can leave meat out and it not go bad, is it the salt? Is natural fermenting from a "good" bacteria in the raw meat or ? Want to study this more and maybe try it.

@regularSenseAppeal 10 месяцев назад

Could this have been prevented by squeezing the salami during drying? I appreciate you keeping it real btw.

@jantomka 7 месяцев назад

Having watched you outline the rules for using curing salts, I am now very confused. Is this not the type of salami that gave botulism its name?

@joefugate9338 7 месяцев назад

Hello, In o e of your other videos, you said meat has a 2 hour window for tempatures 40 degrees to 140 degrees. How does that apply if you are leaving it out for a long time to start fermentation? Thanks.

@theblobfish9614 8 месяцев назад

I think putting the garlic in Red wine could result in the LAB dying due to the alochol. Maybe the fermentation would work better if those were kept separate. I mean it seems to work like this too, just my thoughts on it

@williammaxwell1919 Год назад

My kids were forced by their mother to be militant "vegans"; is there any mixture that I could use to craft 'vegan' salami?

@CuongNguyen-nd1zz Год назад

If you can eat this salami using your method then , and I can learn this method to make my Vietnamese fresh lap chueng , I’ll be famous ! Only word I’d like to say you’re simply the best . Thank you !

@joesmith7427 7 месяцев назад

I always wear gloves, and a chain glove if cutting meat. Do u use any other starter culture than hansens?? Who sells it??

@mikewood3203 Год назад

Would celery powder negate the traditional factor by introducing natural nitrates?

@MikkelBorrePedersen 2 года назад

Hi Eric! Love the material, I do however have question regarding the lack og nitrites. Should I not be concerned about botulism when making this sausage?

@cmsense8193 Год назад

Most Italians make their homemade salami using homemade red pepper sauces (contains some traces of nitrates), homemade unpasteurized wines (contains lactic acid bacteria, and live yeast) and sea salt which also contain traces of nitrates. All these ingredients may protect against botulism if the meat is contaminated with the bacterium ( clostridium botulinum). The salami made in this episode will be at risk if poor butchering of the meat results in a cross contamination.

@Uncle_Buzz 11 месяцев назад

Can you smell a botulism infection? What do you look for? Thanks and cheers!

@SeanincAB 8 месяцев назад

Can you use anything else instead of mold 600 in this recipe?!

@benjaminm4702 2 года назад

Thanks for showing your mistakes! I can learn from your mistakes rather than making the same one myself in the future. Great video and looking forward to sausage month!

@johnmiller-kr4jy 2 года назад

Goodmorning Eric Been waiting for this new season to start I have been thinking about trying some dry ageing in my home fridge with the steak wrap method, you did in the beginner series, as soon as I can find a place to buy them here in Alberta. Have a great day and thankyou again season 3 and a great channel

@Flyy65 Год назад

How you was certain this didn't happen because of bacteria ?

@mmbarbon2955 Год назад

I let wine soak on the garlic, but dont put garlic in meat.. feel that it might cause sausage to go bad

@marinopuntel1802 Месяц назад

Non sono fatti bene. L'aria interna deve uscire bucando il bidello sennò marcisce e prende un brutto colore. Il salame deve rimanere bello rosso e non marrone.

@joesmith7427 7 месяцев назад

I would have tested the strength of the sanitiser after mixing it with test strips.

@Johnnyp88 2 года назад

Hey because of ur how to guides on cultures I finally changed my families mind on cultures and how it makes everything taste like pepperoni. They were under the impression that all cultures were the same and I watched all of ur salami videos and I did my own testing and my grandfather said “wow this one has culture? It taste better than our old fashion ones” so for that sir I thank u

@ralphliedert9376 2 года назад

Eric, thinking back to your episode when you explained under which circumstances curing salt needs to be used. Aren’t the two conditions a.) anaerobic environment, and b.) temperature in the “danger zone” also fulfilled here? I would love to test this recipe right away, but I am now not sure whether to use curing salt or not…

@2guysandacooler 2 года назад

This recipe certainly falls into a higher risk category, which is why we go through the steps of meat selection and sanitization a lot more than usual. You can add cure to this is you want to play it safe

@HVACRTECH-83 2 года назад

My family as well as all other Italian families I know make sopressata every January with no cultures or cure and this has been done for centuries this old school way. There's even italian delies that still don't use cures or cultures wether its in NYC or CT or rhode Island, most don't use anything but meat,salt and spices. It can work and most years it does but you never know if the batch will go bad on you, I've even bought bad ones from the most popular of delies that are known for their great salame. It's really a hit or miss situation so when I make my own at home without the family I do use culture and #2 and usually mine comes out better than the others.

@warmsteamingpile 2 года назад

Been looking forward to this all year! Great video.

@Thataliah 4 месяца назад

I just came back here from your video on weather or not you need to use cure, and I know I am still waiting on an answer to another question I posted on here, but I'm a bit confused. You said in that video that no oxygen and danger zone temp means cure. That included salami. Why is this one ok to not use cure then?

@2guysandacooler 4 месяца назад

The safest way to make something like salami especially if you are just getting started is by using cures. If you know what you are doing with properly sourced meat and sanitized equipment you can make salami without it.

@duncanhenry 2 года назад

This is so cool. I thought that was so cool you can get a PH drop that quick with those ingredients. Thanks again for sharing and all your hard work!

@6ftS Год назад

i watched 1 minute and already subscribed. i have a feeling i am gona love your channel. keep it going honest chef.

@2guysandacooler Год назад

Welcome aboard!

@craydimpel9289 3 месяца назад

Can anyone tell me what ecocure is made of? It just says a bunch of extracts, but you can make alot of extracts from one thing, so that doesn't really tell me anything.

@2guysandacooler 3 месяца назад

The video on EcoCure goes into more detail, but the answer to your question is antioxidants and polyphenols

@zerckzies 2 года назад

As usual, great video! I discovered the channel a few weeks ago and can't stop watching, even though I haven't taken the plunge into actually making anything lol. If I could suggest something, it'd be really great to have, say, a difficulty or "chance to mess up" ranking in the title/description. Keep up the great work and eventually I may try something (other than pastrami)! Edit: For the error, now air hole at the end of the casing?

@2guysandacooler 2 года назад

Great idea. I like the difficulty rating.

@PhaTs00p Год назад

Why go through all the trouble of sanitizing just to reintroduce bacteria from hands and garlic? I was sure the wedding band left on was the mistake. And if you're after the bacteria on the garlic, dunking it in wine is kinda counter productive, the alcohol, sulfites, pH and polyphenols are not really a bacteria friendly millieu, unless they somehow help select for the bacteria you want in a salami.

@2guysandacooler Год назад

If you think about it long enough you'll find your answer.

@blakee121 Год назад

where is the salt calculations? did i miss it

@paulwcamacho 12 дней назад

Mistake: no food grade gloves when handling meat.

@2guysandacooler 12 дней назад

Don't know if I covered it in this video but not using gloves is critical for this recipe😉

@VaderisOne Год назад

How is the sanitation of stuff old world? I am sure old world folks kept stuff clean as can be but did not have what you used….thanks for wasting my time.

@2guysandacooler Год назад

Use your brain, they boiled everything 😅

@pablopeu 2 года назад

Did you also dried the pitina? did it separate like the stuffed one? I put my money on the case hardening instead of improper stuffing. Zooming on the salami you even see the perimeter is the right color, but the inside is oxydized and pulled apart. The pitina has the answer, if its the same, then you are right, if its not, its clearly not improper stuffing but case hardening.

@nogoghi9 Год назад

Can I leave out the wine?

@louisevad6091 2 года назад

Just ground pork for chorizo. I’m using Umai bags. The spices have been mixed including the cure #2. I had to stop so I put it in the fridge. I want to add the starter culture with the dextrose and water tomorrow or the next day then stuff and start fermenting. Can anyone tell me how long I can Leave it in the fridge before I add the fermentation starter and start fermenting?

@2guysandacooler 2 года назад

48-72 hours should be ok

@louisevad6091 2 года назад

@@2guysandacooler thanks sir

@michaelgregory25 9 месяцев назад

Tastes like botulism

@yanisbeaudoin7703 2 года назад

Great video.

@Tomaha 2 года назад

Its finally here ! congratulations for the new season Eric! When you stuffed the sausage you did’t mentioned to stuff it tight. Then I asked my self why he didn’t say anything about it and I knew that was the problem . Otherwise it would be flawless !

@2guysandacooler 2 года назад

You nailed it!!! That was exactly it

@hokiebama1187 9 месяцев назад

so why use nitrates then? many other 'old world' videos don't use it. So... is it all a scam or not?

@2guysandacooler 9 месяцев назад

it's like an insurance policy.

@billmiller9253 7 месяцев назад

Could you use yogurt starter ( lacto bacillus) for salami starter?

@2guysandacooler 7 месяцев назад

Yep, although a mesophilic culture might be better

@patriciochiappero2516 3 месяца назад

y el botulismo?

@desarioe Год назад

What's the reasoning behind it going "brownish" instead of "red".

@2guysandacooler Год назад

oxidation

@hansstrydom-yd9bu Год назад

Really looks to try out. Thanks. Fourways. Sandton. South Africa

@samehtet 2 года назад

Finally a good keto/paleo product no preservatives....can i use it in my Shakshuka?

@melbacaniiii4870 10 месяцев назад

Awesome looking salami! It looks really fresh and divine! I don’t care about the holes. 😂

@allanpennington 7 месяцев назад

Make the length of your salami twice as long as usual then once stuffed bisect it with string and tie a knot up until the casing feels tight. Don't over tighten and split the casing though. When you think you have poked enough holes in the casing, poke some more, then when you think that is enough do it another three times all over the casing.You will see tiny bits of meat squeezing out through the pin pricks. This tells you the salami is under pressure and tight enough. Then as it dries periodically squeeze the salami along its length. Yes you won't end up with perfectly round salami but you help to dispel the air from inside if there is any.

@waynedrummond6583 Год назад

Should have stuffed the meat all the way to the neck of the chamber before feeding the casing on. This will minimise any air being trapped. Or tie off the lead end of the casing after stuffing has been started.

@claussvane4087 2 года назад

Eric, wouldn't you recommend people to look for signs of fermentation to know whether it is safe to eat? My rule of thumb is, if a salami has that particular smell of active fermentation within a day or two (like you detected), lactic acid bacteria have made the salami an inhospitable environment for the botulinum spore, hence: safe to eat. Best, Claus

@vruemmele 2 года назад

Eric. Awesome video. Quick question: What is the difference between Dry Curing Wraps and Dry Aging Wraps? Can they be used for the same things?

@unguidedone 11 месяцев назад

is the youtube algorithm telling me i need to make my own salami??? you have been showing me nothing but salami videos. what does this mean???

@dave_in_az 2 года назад

Great start to CB3! This is why I'm a Patreon Patron, high quality and HONEST info! Love you showed the stuffing issue! Can't wait for more! P.s. I asked for a video on sanitizing on my first comment to you, thx much for touching on it nicely here!

@y.e.2103 Год назад

This is a great video. Couple of questions. Can we replace the wine with balsamic vinegar instead? Also what happens if we use sauerkraut pickling water as a means to add good bacteria? Thanks

@2guysandacooler Год назад

vinegar will denature the proteins and will leave you with a crumbly sausage. Sauerkraut juice is ok in small quantities. 1/4 cup per kilo should be ok. I made a video on that specific topic. Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l4YlQDUJjV0.html

@y.e.2103 Год назад

@@2guysandacooler thanks

@jonisky77 12 дней назад

❤❤

@_J.F_ 2 года назад

I've just made a small batch of this. I know of several who never use curing salts, just regular salt, but I did end up using curing salt. Now I'll have to wait for at least 6 weeks to see and not least taste. Looking forward.

@williammaxwell1919 Год назад

"Failures" are how we learn.. and how we expand our "knowledge"; failing is learning

@ps-mv3bn Год назад

Love the cheesy 80's happy action soundtrack 😅

@gerhardbulla2999 8 месяцев назад

Thank you for the video. Can i supplement the dextrose with honey from my own bees?

@2guysandacooler 8 месяцев назад

yes

@gerhardbulla2999 8 месяцев назад

Thank you

@teklife Год назад

seeing u make these with some (minor) mistakes is so much better than watching you make perfect salamis

@sophtayl 2 года назад

Brilliant! I had the same issue of the cavities randomly appearing in my salami even though I used a lot of salt and Garlic in one, and the starter culture and Cure#2 in the other. Colour was good, just the gaps. thanks as this helps me focus on the cause to rectify

@chris38663 Год назад

Did the wine kill your starter culture?

@2guysandacooler Год назад

No. I didn't add a started culture

@Brewer35 2 года назад

Didn't even wear a Kevlar glove! You are the master! Great series, thanks for putting it together.

@ZenaHerbert 2 года назад

Thank you Eric, and welcome back. I've been looking forward to this season since you announced it. Fun times ahead!

@xanthochromique 2 года назад

Great start to the season Eric! Will be watching the whole season jubilantly.

@f3n1xplat3ad0 2 года назад

I found your channel on season 1 ! I'm so happy you have continued with this celebration!

@RRaucina 2 года назад

You are the sausage king. I don't even bother to look at other videos here anymore. Brilliant.

@rossmcgee7606 2 года назад

Been looking foreword to Celebrate sausage since last season ended! Great knife skills Eric!

@rayjohnson7252 Год назад

Where is the recipes and measurements?

@2guysandacooler Год назад

In the description box

@richhansen8617 2 года назад

Been looking forward to this for 11 months, great start!

@thefunbot Год назад

just stumbled onto your channel....looking forward to Celebrate Sausage vids!!!

@2guysandacooler Год назад

Hope you enjoy!

@MadPick 2 года назад

I'm so happy that Season 3 is here! Thanks for a great video, imperfection and all!

@leahtiferetrabinovitz6518 2 года назад

oh, here we go again! we love this time of year, many new ideas and sausages enter our game! Thank you Eric

@billshepherd4331 2 года назад

Love people who show their fails! Love the channel!

@marktoldgardengnome4110 2 года назад

Hi Eric. Those 2 sausages/salam's you stuffed looked pretty tight to me. I know what "too" tight looks like. I guess I wonder, when did you discover the air pockets? When sliced? And where were the air pockets? Near the end where twisted/tied off? If so, if you missed it and didn't know there was a "tiny" problem, until done, how would a novice know. Would massaging the links a bit before hanging them help? Still looked awesome! We're off and running! TYFS

@2guysandacooler 2 года назад

The problem wasn't air pockets, the problem was that the meat wasn't stuffed as tightly as it should have been. When the salami started drying it basically was pulling meat to the edge causing a tear in the center. Stuffing the casing tighter would have fixed that issue

@patriotpioneer 2 года назад

Your recipe calls for Bactoferm Mold-600. Where is the Tradition in that? More specifically , how do you make this without relying on external resources?

@patriotpioneer 2 года назад

Natural Bacteria?

@ImOutGotYourBackThatsNice 2 года назад

Its finely here celebrate sausage 🙂

@vruemmele 2 года назад

Maybe the right question would be what is the difference between Dry Aging and Dry Curing???

@2guysandacooler 2 года назад

Dry aging is all about controlled spoilage where dry curing is all about meat preservation

@SleeperBBQ 2 года назад

Rus and Joe had said something about this series I missed the premiere, but I watched the rerun. Very nice Eric enjoyed it sir

@2guysandacooler 2 года назад

Glad you enjoyed it

@TheShawnymaria 2 года назад

Always look forward to this time of the year for sausage all month! Guessing, did you sanitize your hands before you messaged 🤔 you didn't mention it that I remembered! (I'm at this point haven't watched it all yet!)

@TheShawnymaria 2 года назад

Well I was wrong! I couldn't imagine forgetting sanitation of hands but was the only thing I noticed!

@alincherryhill Год назад

Hi Eric: Except for the flavor outcome, it appears the overall fermenting/drying process is the same as when you use a starter culture. As long as the right ph is obtained (which I assume has nothing to do with the starter culture) why then do we use a starter culture. What as I missing? Thanks and I really appreciate your videos.

@2guysandacooler Год назад

A starter is used for consistency and predictability. No starter will mean more failures

@gregwaters944 2 года назад

Thank you for year 3, can't wait to see what is in store for us. Would this recipe work for UMAI casings? Haven't yet pulled the plug for a drying chamber.

@2guysandacooler 2 года назад

yes. Umai casings world work for this