@@CookingwithanItalian You are welcome. You deserve at least as much as other people posting videos. Thank you for your effort. Great recipes by the way.
@@CookingwithanItalian I understand but if the temperature is always high... over 30°Celsius..... is not a good idea to do the fermentation step outside the fridge.
Thank you very much for the recipes!My family and me loves the way you cook!II have some questions, if the room temperature is 25 we have problem? The meat must be very cold when we make it?I have a fridge that i dont open all the time i have the beers.,cheese, wines e.t.c. can i do the salami there?Thank you again for everything !
Thank you very much for the lovely comment. 25° is ok,the meat for the normal fridge is fine. Storage with beer and wine is good, but big careful with cheese, you must put it in container with lid. 👋👋
Thank you very much for your recipes sometimes i am afraid for the kids if it will be correct because they love salami and I have never made homemade and I read about nitrates and I don't want to use them....we make here everything here natural,anyway you are welcome to our house with your family in Greece for good wine and traditional food!
Thank you so much. So you just leave salami dangling in the fridge and keep using fridge for other stuff closing and opening all the time? Do you know aproximate temperature in your frdge?
Bravo.
Grazie mille 😁😁👋👋
Keep doing what you are doing, don't worry about your accent. Sounds cool.
Hi Nick... Thank you very much. Ciaoooo 😁😁😁
@@CookingwithanItalian You are welcome. You deserve at least as much as other people posting videos. Thank you for your effort. Great recipes by the way.
Bravo! Looks amazing! I’m curious about how to store the charcuterie after it is ready? Thank you so much.
Just in the fridge, easy 😁
Is it possible to put white wine??from Cyprus 🎉
Yes, even better... Ciaoooo
Can I add smoke salt?? Hello from Cyprus!!?🎉
I don't know, I never try. I don't know if work it, but you can try, and let me know what you think. Ciao from UK. 👋👋😁😁
can you make this salami with chicken meat and pork fat?? hello from Cyprus 🎉🎉
I never try it. If you try it let me know please. 👋👋
@@CookingwithanItalian 🫕🍜🥣
In another channel,in the recipe,add 2 grams of sugar. it's good?? From Cyprus 🎉🎉
Why not! Ciaoooo
@@CookingwithanItalian 🫕♥️
Why not directly in the fridge? Is there an important reason for this?
In my country the temperatures are always high.
Because need fermentation step. 👋👋
@@CookingwithanItalian I understand but if the temperature is always high... over 30°Celsius..... is not a good idea to do the fermentation step outside the fridge.
How about some camel meat?? Or goat meat?? Gotta eat something?? Im hungry!! Umm!!
Thank you very much for the recipes!My family and me loves the way you cook!II have some questions, if the room temperature is 25 we have problem? The meat must be very cold when we make it?I have a fridge that i dont open all the time i have the beers.,cheese, wines e.t.c. can i do the salami there?Thank you again for everything !
Thank you very much for the lovely comment. 25° is ok,the meat for the normal fridge is fine. Storage with beer and wine is good, but big careful with cheese, you must put it in container with lid. 👋👋
Thank you!
Thank you very much for your recipes sometimes i am afraid for the kids if it will be correct because they love salami and I have never made homemade and I read about nitrates and I don't want to use them....we make here everything here natural,anyway you are welcome to our house with your family in Greece for good wine and traditional food!
Hi Chef, question: could this beef mixture be used with your cornmeal polenta balls? Grazi
Yes you can. 👋👋👋
How many cloves do you put in the wine?
At least 2..😁😁
Thank you so much. So you just leave salami dangling in the fridge and keep using fridge for other stuff closing and opening all the time? Do you know aproximate temperature in your frdge?
Yes keep using the fridge. The temperature in my fridge is 4°. Let me know if you need more information. Ciaoooo 👋👋
Where did you ferment it? Where can I hang it for the 2 days before fridge?
In any rooms with temperature 25/26°
Can I replace pork by lamb in the recipe ?
Yes you can. 👋
@@CookingwithanItalian
Thank you
Too food!
Ciao you mean after stuffing the skin you leave for 2 days then you put in fridge for 8 weeks
Correct, ciaooo.
No salt with IODINE!!
That is NOT Beef salami if you use Belly Pork
A WE NA BIRR
Perché no. A me m piece o birr. Ciaoooo
Kangaroo or rabbit meat?? Ground hog? Bear or moose meat??