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not even close to Italian Culatello... and due to nitrite salt, you received a defect in the center of the product

Great video! I noticed that even once aged there was a stripe where mold didn't grow on the salami. Was this where it was touching the metal tray? If yes, any idea why that is? My first salami got slightly discolored where it was touching the tray and stripped oxidation layer off the tray...

One of the best tallow videos on this platform! Thanks brother. You got a new subscriber

That looks great, heritage pork is just so good. How do you decide what to make? You clearly have some great friends based on the ingredients.

How did the bree turn out? That was a tonne of truffle 😂 Thanks for the vid, I learned a lot

Thanks for doing this video! You gave me the info I need. Good work! Probably not going to use high temp cheese. I like the melted cheese flavor also!

Hahaha, it came off of this pig. The picture looked like it was saying “ Who me?”

I enjoy watching your videos. Thanks for sharing. Subbed & liked, natch. {8^)

Salami d'Arles is like a salami challenge run xD Would love to try something like this. If it's that tasty without added spices it must really be something special

Nice Gregg you got me licking my lips again 👍🏴󠁧󠁢󠁷󠁬󠁳󠁿

Excellent video! looks delicious, I’m sure your friends are going to love it.

🍖 🥓 🥩

Thanks for your content! Just curious what do you do for a day job?

With those casing I suggest an English braid (3 link method ) …. They work the best for me

10/10 Love this man 🇺🇸 💯🤙

I've made something similar with Canada goose breast (turned out better than I would've thought). Maybe it's just me but I've yet to hit too much juniper in my wildgame projects. Never thought of lamb as gamey (always rich) but I can see how a newb could confuse that. I enjoyed hearing your perspective on that. You done a vid on 'Buckboard Bacon' yet? 😉

Thanks for another interesting video, Greg!

I learn so much from your videos. Thank you for all the work you do.

hey man, looks delicious! i for one would love to see how you built the drying chamber, even if right now i def couldn't build one myself it would be awesome to see what the process looks like

Dude, I dig it! Straight and to the point. This 7-minute video is worth 7 hours of fake homesteading videos on the same topic.

Gourmet Firefightingman!

Yum

Thanks!

Hey, does apple juice great for the sausage to substitute red wine? I tried to make the halal version of Italian sausage using your recipe

What was the total weight of the meat prior to the grinding . Looks good Greg. Making me hungry. Lol

Look/see if you can find a Manglista, an American Guinea, or a Mulefoot hog for one of your vids. Their meat is redder and more marbled than commercially produced pork. Would really enjoy your opinion on the results.

Your DIY drying chamber....., you using INK BIRD controllers? ✌

I always put some vinegar in the casing soak water. Somewhere read that it denatures the protein of the forcemeat in contact with the casing preventing it from adhering and makes peeling easier. Can attest that it works.

If breadcrumbs of any sort were better than rusk, then recipes would call for it. I make a lot of sausages and will compare a few ways myself. I guarantee the rusk will have a better texture.

heck yeah. looks amazing.

Oh man that’s a juicy stick o meat! Looks wonderful!

Really like the ingredient percentages over set meat weight amounts.

I appreciate your comparison of Bangers, I’ve been wanting to make some. I’m with you on the commercial producers, I would rather pay more for meat from small producers with great reviews.

Your grind looked great. You must keep your knife & plate sharp. (I sprung for some of The Sausage Makers sharpening disc's to make the task more convenient.) Anybody else out there that keeps knives/plates paired together?

Omg was that juicy or what! and none of yours spew out during the cooking! A brit sausage without sage??? 😲 I made some the other day, home made rusk and just salt,white pepper and a bit of mace. Didn't tick all the boxes. Dunno if it was the rusk or the mace. Does the rusk add a 'flavour'? Maybe i should try breadcrumbs or panko....or swerve the mace. This recipe looks interesting....i don't want a filler, just something to hold all that juice in. This is next on my 'to do' list....with no sage!! lol Nice one Greg.

The balloon trick was really cool. Im gonna try that. Abour to attempt your breakfast sausage recipe!

As a Yorkshireman myself, that looks cracking. Glad you enjoyed it. 👍

Always good content! Thank you!

Thanks man for giving me this link

Is the green mold ok?

As someone who's been to Rome many times and is absolutely obsessed with authentic Roman pasta you absolutely nailed it. Even moreso than most since you even made your own Guanciale! Very impressed!

Im gonna try my hand at it some day but not yet. Can you put a list or links to equipment you use please sir? Especially the aging equipment.

Another very interesting video! Thank you for taking the time to make it.

The spreadable sausage, would you flip it over and hang it from the other end?

I made the same mistake with my peppers the first time! I thought passing them through the larger 6.5mm grinding plate wouldn't make them too small. *WRONG.* Now I chop to the size I need (about half of your size) and flash freeze them by spreading them out on a baking sheet. When they're frozen solid (so they won't stick together), I split them up into 1/2 pound sandwich bags before vac packing and freezing all the 1/2 pound bags. I'll usually chop up about 3 or 4 pounds of peppers. It's a real pain, but they keep well with this system and I only need to pull a bag or two out when I make sausage. *_LIKE TODAY!_* Cheers.

Great job.

Question Greg , if you do dry your PH test piece for 30 ish days and it looses 40 ish % of its green weight but it’s not save to eat because of using cure #2.. can you equalize it for 30 more days to make it 100% safe ? Great job as usual!

That looks delicious Greg! Great job!

Bravo!

Looks great !