Hello Dabian! I am sorry but these knifes are not available anymore. You can buy sausage pickers online but they do not have the knife. If you have anymore questions, feel free to ask. Thank you!
Great videos but the dry curing process is one of the most important parts of making sausage. Plus did you use a nitrate in this for fementing at all?. How to dry, Temo humidity etc??.
Hello There! I apologize for the late reply. The drying process is all done naturally, I use no chemicals, the salami is dried in a well-ventilated area (under a veranda is where I dry them). Whilst the salmi is drying, you are expected to see mould on the casing of your salami, it just wipes off with a wet cloth. I hope this is helpful to you, if you have any other questions, feel free to ask!
I’ve never seen so many holes being punched into the casing the fat will weep out and dry the salami not to mention the mould entering it. Best to eliminate air during the fill.
It is a very important step to punch holes into the casings. If you have any air in your salami, it will ruin them. The mould will always enter the salami, it is a normal process. It can be easily wiped off with a wet towel. I have been a butcher my whole life! I know what I am doing! I hope this is helpful to you, if you have any questions, feel free to ask!
Giusi you have to share the Receipe to everybody. Grande Guisi, sei il migliore!
Giuseppe I have never seen the technique with the rod and string I have learnt something new today. Thanks for sharing you knowledge. Grazie
Thank you! I am glad to hear that I have taught you something new!
Bravo e grazie buonissime
Good video ask where I can buy that knife with tip for salume thanks
Hello Dabian! I am sorry but these knifes are not available anymore. You can buy sausage pickers online but they do not have the knife. If you have anymore questions, feel free to ask. Thank you!
Its my favorite sausage I love the hot one.
They are the best!
Can you please r post a video of where you hang up the salami?
Hello Ana, I hang my salami in the garage during winter
Hi Master Giuseppe, thank you for the video. I have white and green mould on my Salami's, should I be concerned?
Not at all, the mould is supposed to be there, just wash it off with a wet towel
@@MasterGiuseppe Awesome thanks
What is the recipe?
I will make a video soon where I will tell you the exact recipe!
Great videos but the dry curing process is one of the most important parts of making sausage.
Plus did you use a nitrate in this for fementing at all?. How to dry, Temo humidity etc??.
Hello There! I apologize for the late reply. The drying process is all done naturally, I use no chemicals, the salami is dried in a well-ventilated area (under a veranda is where I dry them). Whilst the salmi is drying, you are expected to see mould on the casing of your salami, it just wipes off with a wet cloth. I hope this is helpful to you, if you have any other questions, feel free to ask!
I’ve never seen so many holes being punched into the casing the fat will weep out and dry the salami not to mention the mould entering it. Best to eliminate air during the fill.
It is a very important step to punch holes into the casings. If you have any air in your salami, it will ruin them. The mould will always enter the salami, it is a normal process. It can be easily wiped off with a wet towel. I have been a butcher my whole life! I know what I am doing! I hope this is helpful to you, if you have any questions, feel free to ask!
The salami i made in this video turned out amazing! You can check them out on my Instagram ➡ instagram.com/p/CG9aeVklFQ9/
You’re not showing how to make them just how to stuff them.
You can watch my other video which I explain how to make the pork meat for the salami