Homemade SALAMI WITHOUT salami CASING with ingredients from Supermarket
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- Опубликовано: 30 сен 2024
- Today, thanks to Mashwe, who shared this recipe with us, let's see how to make Salami at home without using the gut and without pork.
For this recipe you will need:
Beef brisket 1 kg
Salt 25 g
Sugar 1/2 tsp
Paprika 1 tbsp
Chilli 1 tsp
Red Wine 1 tbsp
Grappa 1 tbsp
Pepper Powder 1 tsp
Peppercorn 1 tsp
Baking paper 4 sheets
Don't forget to share your experience by leaving a comment 👍🏼
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Thanks!
Thanks my dear for your help and appreciation 🤗👍🏼🥳 I am very happy that you like this recipe 🤩
Hi Andrea! One of the things I like best about your videos is that you take the mystery out of things like sausage making thus giving regular people, like myself, the confidence to try making the recipes ourselves.
Thanks 😉👍🏼 keep us updated with your projects
I've never been crazy about Salami but in South Africa there is one I found at a farmers market made with Kudu. You can only get it in winter because of the hunting and supply is limited. It is the best salami I've ever tasted. Really enjoy your videos and like the new kitchen space.
Thanks for sharing your experience 👍🏼 🙂 I never tried Kudu . I hope in the future 😉
He is the best honest chef not like all the tv-shows that show you perfect results, he doing it simple for all people, love your work
Thanks Florian for your support and for sharing the videos 🥳
Oh it was nice watching you enjoy your pepperoni pizza to the hilt. And a very good beef salami recipe!
🤪🍕 thanks
Your video is straight to to point and not waste time telling history or trying to make it a long production. great stuff.
Thanks 😉👍🏼
What is an alternative for oven…170 is the lowest temp my oven can go
🤔 it will ok 👍🏼 I think
Try this one without oven ruclips.net/video/wvHrU6P8vsg/видео.html
I know how you feel.
I live in Thailand as well.
By now, I do my own cake, bread and so on.
Thank you for the Salami instructions.
😂👍🏼 keep us updated with your projects
The reaction after tasting was awesome 😂
😂 thanks
Thank you for doing this one! Someone else originally told me about doing this but I was skeptical. I will definitely give this a go now. I will try doing half fennel seed and the other half with Herbs de Provence and peppercorns.
Keep us updated and if you have instagram send me some pictures 😉
I’ll try this for sure it looks awesome 😁🇨🇦
Spectacular 🥳 keep us updated
I'm going to make this. Italian food is my favorite. I have already learned how to make pizzas, antipasto, bruschetta, marinara sauce, and more stuff. I'm going to try your recipes. Thank you!
Keep us updated 😉
After 1 week in the fridge are they ready to eat raw? I notice that you cook it on the pizza.
With other meats we've let them dehydrate by X% while always cold.
Also, my family has a recipe similar to this that I would love to share. We've always cooked it at a higher temp... Maybe 180 F
You can eat because it is cow 😉
Please send me the recipe 🤪 I will make the video
This recipe does not cook them, like he said in the video, the temp is too low. He just dries the meat out a bit. 180 F is actually cooking the meat. It is also not curing it like you thought of, the time frame is too short for that.
So yeah, eating raw is probably the right way to put it. Though considering how nicely meat reacts to curing I'm thinking it might not be a bad idea to let the meat hang for a month or so to get some curing action going :D
@@jenslyn42 it could be better but in this case would be better to add some suitable bacterias instead of relying what will happen wildly because it could go wrong...
@@non9886 that sounds like a very very unsafe and horrible idea. You'd likely get something that could kill you (not to mention I've never seen bacteria for sale)
what you might be thinking of would be inoculating with penicillin mold, like many "real" salamies are, that is the white thing on the outside of the casing.
The fridge cure is actually very safe and common way as a "poor mans" version of proper curing. You only need so ensure you have added enough salt to the meat (pink curing salt can be added if you want to feel extra safe)
Thanks for the advice 👍🏼
I truly enjoy your videos my friend!!!
Thanks buddy 😉
Chef, that looks amazing!!!!!!
Thanks 😉👍🏼🤩
Could you please show us how to make cherry or peach wine? Thanks
I will when is the season 😬 I hope
How long should the salami be kept in the fridge for curing? What should the temperature and humidity in the fridge be?
You can eat it directly or wait 2 months, up to you.
If you can 10*C
Hi Andrea, your video is great and you showed salami is so simple to make. Thanks
Thanks for watching and sharing the videos 😉👍🏼
Thx! Given the high price of salami these days, I'll be trying this!
Welcome 😉 keep us updated with the tasting
What prevents food born illness here ?
Salt and low temperature cooking process
Andrea thank you for sharing more “Halal” recipe
Thanks for sharing the video with your friends and family 👍🏼
I'd like to try this. I can't really consume much Sodium Nitrate so store bought Salami is out for me. When exactly is this recipe ready to eat? Is there a target dehydration that makes this safe? Or is it the Salt by weight?
😉👍🏼 you can it directly or mature it for 2 months 🤩 up to you
They were Vaccum Sealed! They can stay like this for 2 years and in the freezer for 5 years. They simply don't go bad! lol.
Thanks for the information 👍🏼🙂
If I do it at 170 f is this ok my oven only goes to 170f
Ok 👌🏼
What could be substituted for grappa?
Vodka
Double helicopter arms! This must be good. I’ll have to try it
😂👍🏼 exactly
amazing! simple enough that even i can do it ;)
Spectacular 😉👍🏼
Great video :-)
It seems easy, I should try one day 😀😀😀
Bravo 😂👍🏼
Why kind of salt is it? Is it curing salt #1 or #2? Or is it kosher salt, sea salt, or iodinized salt?
Sea salt
@@Spectacular-cuoredicioccolato Oh, great! Thank you!
😉👍🏼 keep us updated
Hello Andrea, how long can we hang them in the fridge after the oven? You made pizza after a week but is it ok to hang for 4-5 weeks? Thank you soo much for your recipes !!
Better to refrigerate if you want to store more than a week
the best andrea ever ❤️
😂👍🏼 thanks
Hi, thank you very much for all the videos. I want to organize a gastrointestinal travel to Italie and want an authentic stay with Italien family. Do you have a suggestions please?
Visit south of Italy 😉 they don’t speak English but they are very welcoming
@@Spectacular-cuoredicioccolato thank you!!
Keep us updated. Maybe we will meet in Italy 🤩
very nice, looks very tasty can imagine the salami some wine and crusty bread
🤪👍🏼 good idea
🙄🙄🙄😃😃🤤🤤🤤
😂👍🏼😉
cuoredicioccolato, is there another way to do this without the oven ? i have a gas oven and to leave it on for 24 hours would cost a fortune? how about a smoker ? Please let me know ?
The important is to keep the right temperature 👍🏼
You can not let the salami mature directly in the refrigerator? Without going over the oven?
Yes but it’s a different recipe
What is your E-Mail address??? Put it on your videos!! 😊
It’s under the video 😉 cuoredicioccolato.it@gmail.com
I need this!
🥳👍🏼😉 bravo
that's very interesting
Thanks 😉👍🏼
Hi Andrea I m making your strawberries wine recipe, i m at 5 days of the first fermentation in the first bucket with the fruits and still no bubble in my airlock? I think it s fermenting but maybe too slowly. First measurement was 1076. Do you have an idea what could be wrong? Temperature not enough high? It's 19 degré celsius in my apartment. Thank you.
Probably the fermenter is not close properly
@@Spectacular-cuoredicioccolato thanks for your answer, it was the first think a was thinking but I don't think there is a leak. I will put into the second fermenter after the 7 days and will see, maybe at this moment I will put a little bit of yeast again. Thanks
Keep us updated and if you have instagram send me some pictures
@@Spectacular-cuoredicioccolato hi Andrea, I found a leak finally, at the base between the cover and the airlock fixation. I fixed it with a mastic sealed joint paste.
Ok 👍🏼 problem solved 😉🥳
Greetings from the Philippines
Thanks 🥳 greetings from Italy
Grazie Andrea! God bless you
🥳 thanks for watching and sharing the video
Hola como estas una pregunta no le agregas sales de cura? Salitre? Nitritos?
Ciao, bene grazie
Ho usato solo sale marino non iodato
Asking again it's that's up and down Heat And what is the Grappa Thank You For your sharing Recepie God bless you Always More Power Look so Delicious 😋🤤 From the Philippines Zambales
Up and down?
So I cannot hang them normal in my kitchen to let them dry out over ~2 weeks? It must be in the fridge in this case?
How many degrees do you have in your kitchen?
@@Spectacular-cuoredicioccolato 21°. As far as I can see from your videos this is tricky part. You even baught a special fridge for hanging the salami.
im sorry but this is the worse thing you have posted on your channel
🥺 why ?
İm in Türkiye and wine is so expensive i can do this without wine ?
Yes 👍🏼 you can
God Bless You Always More Power Ask what is Grappa Thank you for your sharing Recepie From the Philippines Zambales Really Yummy 😋🤤
Grappa is similar to vodka 😉
are the oven on hot air when making it or just 50 celsius
Only 50*Celsius
Thank you . Is their any difference between curing salt. And normal plain salt ?
Yes 👍🏼 it’s different
What is GRAPPA?
Liquor from grapes 🍇
😂Rocket fuel, it can be up to 60% alcohol.
Spectacular recipe 👍☺️
Thanks 🥳🤩😉👍🏼
Can we do this recipe with minced pork meat ?
Yes 👍🏼
Spectacular demonatration as ever Andrea 👍👌
Thanks Michael 🥳
What does putting them in the oven do?
Cook them at low temperature
taste testing was almost the best part
😂 thanks
These recipes that you do here on your channel are so different. Not even Giorgione makes them! Bravo, Andrea.
Grazie Jacob 👍🏼
loved this episode. thanks Andrea.
Thanks for watching and sharing the video 🥳
Do you have to add the sugar?
Follow the recipe 😉 it’s a small quantity for the presentation
Going to try this one....
Brava 🥳👍🏼🤩
I don’t eat beef, can I use pork instead?
Yes 👍🏼
@@Spectacular-cuoredicioccolato thank you!
you made things easy ... thank you ( spectacular ) from Riyadh
Thanks ☺️ greetings from Italy
Wonderful job
Thanks ☺️
A very good recipe.
Thanks 😉👍🏼
When I make bread, I place the dough in the oven with the oven light on to rise.
My infrared scanner shows roughly 110 F. So no worries on cooking the sausage.
Thanks for the advice 👍🏼
YOu're the best
🥳 thanks 😂
Best food channel. I’m definately going to try this one too.
Bravo 👏🏼 keep us updated 🥳
@@Spectacular-cuoredicioccolato I’m actually thinking of wrapping the salamis inside a small pieces of cheesecloths, and instead of the oven I’ll keep them in room temperature for 24hr and then without unwrapping just hang them in the fridge for idk 1-4 weeks. Just like I’ve done with other cured meats.
Keep us updated 👍🏼
@@Juhadiable thats a great idea,
allso i have a smoker,
chese cloth make a lot of sense , thank you
スペクタクラー‼️
😬 sorry I can’t understand
@@Spectacular-cuoredicioccolato I think it means spectacular
Thanks ☺️ for the translation 🤗
🥰😘
👍🏼
Wow! i'm very impressed by the results ... i am going to try this for sure! thanx very much!
🥳👍🏼😉 keep us updated and send me some pictures
Definitely going to try this Andrea, thanks again for an awesome video!
😉👍🏼 keep us updated
Mmmmm very easy and delicious... SPECTACULAR !
Thanks buddy 🥳👍🏼😉
Windmill parts are the trademark of this channel. Great channel Andrea!
Grazie 🤩
grazie brother
Welcome 😉👍🏼
Condensing
🤔 what?
Hahaha 🤣😋
🤪
Can you please tell me what is grappa??
Alcohol from grapes 🍇
@@Spectacular-cuoredicioccolato thank you
😉👍🏼
Thank you Andrea for this recipe. Going to try it for sure. God bless you and all the best ❤
Keep us updated 🥳
With Dandelion flowers popping up everywhere, how about Dandelion honey as a next recipe.
I made a batch from my grandmother’s recipe last Sunday and it turned out very well.
People I know are commenting that my honey is better than store bought.
Im going to squeeze in as many batches as possible before the neighbours start spraying insecticides.
Maybe you have a traditional recipe to share with us?
😬 never tried it ☺️ sorry
@@Spectacular-cuoredicioccolato
400-500 fiori di tarassaco.
2 litri d'acqua.
1 chilogrammo di zucchero.
1 limone, 1 arancia.
Portare a ebollizione, quindi cuocere a fuoco lento per 1 ora.
Lasciar riposare per 6-8 ore poi filtrare con un canovaccio.
Mettere lo zucchero in una pentola e accendere il fuoco per sciogliere lo zucchero mentre si aggiunge il succo.
Faccio bollire lentamente fino a quando il liquido non è circa la metà.
Prova con un cucchiaio quando è freddo per vedere quanto è denso.
Mettere in barattoli con magari una fetta di arancia o fiori primaverili.
Godetevi e se non è abbastanza densa, fate bollire più a lungo o mettete in frigo.
Grazie dal Canada.
English translation.
400-500 dandelion flowers.
2 liters of water.
1 kilogram of sugar.
1 lemon, 1 orange
Bring to a boil, then simmer for 1 hour.
Leave to rest for 6-8 hours then filter with a cloth.
Place the sugar in a saucepan and turn on the heat to dissolve the sugar as you add the juice.
I simmer until the liquid is about half.
Test with a spoon when it's cold to see how thick it is.
Put in jars with maybe a slice of orange or spring flowers.
Enjoy and if it's not thick enough, boil longer or refrigerate.
Thank you 🤩👍🏼 I should try 😬 I hope it’s not too late for 450 flowers 💐
Mashwe means Milk in an African language. Nice
Thanks for the information 👍🏼 I didn’t know
Could I just use store-bought ground beef mince instead of brisket for this??
Only freshly ground beef
Better if you know what it’s grounded 😉
Hello Andrea I have to say I love all your videos you are great. I was wondering if I can use my food dehydrator so I can set it at 120f because my oven’s lowest temp is 170f. Will that be ok. Thanks 😘
Grazie Domenico 🥳 yes 👍🏼 but probably you need less time 🤔 you have to check the first time because I am worry that they will be dry. Half time probably enough
@@Spectacular-cuoredicioccolato thank you so much Andrea.😘
Keep us updated 🤗
@@Spectacular-cuoredicioccolato ok I will. Thanks again 😘
Hi, can this be done with pork?
Yes 👍🏼
Love your recipes, mate. Love the accent too.
Thanks ☺️ please share the videos with friends and family
Can you do this same procedure with pork meat? Would you use the same seasonings?
Yes 👍🏼 check pitina too 😉
@@Spectacular-cuoredicioccolato pitina?..cos'e'?
ruclips.net/video/wvHrU6P8vsg/видео.html 😉
God bless you Andrea.
Thank you
Thanks to Mashwe 😉👍🏼
Yeah. On the list 🍻🍻🍺👍👍😁!
Bravo 😉👍🏼
Hello Andrea,I tried this recipe ,unfortunately the salami burnt down. I think it is a long time to keep it in the oven for 24 hours . I put the salami for 12 hours like in the video,put it off during the night and started it again for another 12 hours the next day . Very dissapointed that I had to throw everything .
Sorry 😩 but how many degrees have you set your oven 🤔 ?
@@Spectacular-cuoredicioccolato it was 120 nearly off all the time as it was very low. I do not know how it turned out like this.
Yes 🤔 very strange. The one in the video was perfect
@@Spectacular-cuoredicioccolato No need to worry Andrea. I have a batch of Pitina in the fridge which I tried for about 6 times ( your recipe ) and it is always a success ❤
Spectacular 🥳 thanks for sharing your experience and I feel better ☺️
Great show 💯💯💯🤔🤔🤔
Thanks 👍🏼
Thank you for sharing.
Welcome 🤗
Can you make a video about chicken salami
Maybe in the future 👍🏼
@@Spectacular-cuoredicioccolato thank you chef
😉
Look yummy 🤤
Yes 😉👍🏼
You got the best style
😂👍🏼 thanks
Andrea. This is your 5th receipe i follow and implement. You are my inspiration 😊. I prepared 3 items of 400g each and hanged them in the fridge. Wish me lack.
Spectacular 🥳👍🏼🤪 keep us updated
thank you as always
Welcome 🤗
Grazie Mille👍
Prego ☺️
Grazie!
Grazie 🤩 a te
Bravo!
Grazie 🤩
well done chef!!!!
Thanks my dear
spectacular
Grazie 🤩