Hard Salami | Celebrate Sausage S04E14
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- Опубликовано: 30 сен 2024
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Today we are making the Hard Salami
You can find a printable recipe here: twoguysandacoo...
If you want to see how the Genoa Salami is made: • Genoa Salami | Celebra...
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Here are the rules for the 3.5 Professional Series Smoker from Smokin-It giveaway:
1. This drawing is free to enter
2. You must be at least 18 years old to enter
3. You must live in the continental United States
4. You must be a subscriber of this channel.
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5. Give this video a thumb up
6. Leave this video a comment and let me know why you would like to win a new 3.5
7. Once you comment your name will be entered into the drawing.
8. One winner will be selected at random through a computer program.
9. The winner will be announced on Sunday October 29th, 2023. I will post the winner on my community page, but I will also reach out and try to contact you through the comment section.
10. You have 48 hours (5pm CDT on the 31st of October 2023) to claim your prize otherwise a new winner will be chosen. Don't be late!!
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Eric
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Hi Eric , my name is Andrei I’m from
Chicago,IL and I’ve been a fan of yours for several years now. I’ve Started charcuterie and sausage making under your guidelines. I’ve built a curing chamber thanks to your blueprints , I’m using your website calculator for all my charcuterie ,exclusively. Cannot thank you enough for the value you brought to our community.your channel is a liquid gold truly. Thanks to your link and recommendations we bought an APERA METER a couple months ago,so we continue our journey. Right now I’m smoking using spiral smoke generator and sawdust on the bottom of my grill. If we’ll get lucky enough and get drawn, it’ll change the charcuterie world for me and my family. Also , as a way to thank you folks I’ll be glad to shoot a good quality product video of the smoker , if it’ll be helpful(I used to be a video maker,script,lights,operator,sound designer,all in one 😀). We encourage you guys to continue sharing your wisdom with our community as it changes people’s lives 🤝
Eric l’ve watched your sausage making videos since you started. And you have raised my sausage making to a whole new level that l never though was possible. Thank you for all your invaluable teaching ability to educate us home sausage makers. I am 74 years old and though that the only way to do any smoking of sausage properly would be is to have a custom smoker built using real split seasoned hard wood. So l contracted a young welder in Louisiana to build build my dream smoker. But after a large deposit paid and over 2 years of waiting and no results l canceled the project. To win the smokin it smoker would be great and finally be able to properly smoke my sausage made from your recipes. Thank you sir!
My smoker is a home made first and only time welding project. It’s a beast. It’s ugly, it’s got super hot spots, but we’ve been making it work. I’d love to get that state of the art smoker. I’ll be able to do much bigger more consistent batches.
I have been interested in curing meat and fermenting foods for several years now. Playing with koji currently and bought and butchered half a heritage hog two weeks ago from a small local farm. We eat a lot of venison and have found that jerky and snack links are some of our favorite go-to snacks.
We had an old hand me down charbroil smoker that does ok, but she is on her last leg!
Your vids are my favorite.
Put my name in the hopper for the Smoken-it smoker. I currently have two smokers an older Charbroil offset and a newer Series 7 Pit Boss. While I like my Pit Boss it does not have the control that the Smoken-it does and I love to upgrade my game. Great recipe I'm going to have to give it a try. Thanks again for your efforts.
I'm currently using a Masterbuilt smoker, and it just doesn't get the job done. I get a lot of inconsistencies in the heating chamber. We started raising hogs a couple of years back, and a new smoker would sure be great!
Great video right now I'm using a pellet grill with a smoke tube for cold smoking the Smokin It smokers (click the link!) look very interesting it would be a great upgrade and take salami making to the next level
I would love to win the smoker. It would help me out a hold lot from the Is stressful times i have with my old barrel smoker. And take out all of the guess work. On trying to keep the right temperature at bay. Even if I have to pay the taxes and shipping costs would be a win win for me and the family at these difficult times....
To be honest, i'm not into heavy smoke....just a tinge of smoke does me.
And cold smoking would be no problem for me so this is on my 'to do' list....thanx mate.
A smoker would be nice. Currently smoke on my weber and an electric smoker.
I make normally back bacon, and pulled pork butts.
I currently have a pellet smoker that does not always start and won’t go low enough for cheese and sausage, I want that electric smoker for all applications!
Who doesnt love a good salami!! I use a BGE for smoking. Not so easy to regulate but works.
Just retired and I’m going back to begin smoking again. 4 years ago I started to do some smoking bacon, ribs, rib roast, brisket and some cheese. Mostly successful for a couple of friends. I really have the urge now.
I just bought Hard Salami yesterday at H.E.B. It doesn't look anything like yours. I'll be making it.
I don't have a real Smoker, I use a gas grill with a pellet tube to add smoke. (it doesn't really work well)I would love to win the Smoking it Smoker so I could get a good start in making my own smoked meats and cheeses! Homemade quality, you know what's in your food and it's more cost effective. This is the kind of stuff I would love to make at home!
We tear some salami up at our tailgate parties while we wait for the main entrees to cook!
Great video. I can't agree more about Smokin-It smokers. My 3.0D has been great and Steve the owner is the best. I cannot say enough good things about them. I'm always trying to up my game and I'm sure the new smokers will be fabulous. Good luck to all. Thanks Eric and Smokin-It Smokers.😇👍
Hey Eric , you’ve been a go to expert in charcuterie for our family for a long time , thank you for what you do . We are cold smoking using a 12 inch hexagon pellet smoker tube . Hopefully we’ll step up in the charcuterie art, thanks to you . Best wishes from our family ❤️
Celebrate Sausage makes October such a fun month. I love the content. I currently use an offset or Big Green Egg to smoke my sausage on and would love to have SmokeIt smoker to help me reach that next level of sausage making.
Another great video, Eric!
My SI #1 has treated me well for the past decade and a half but man, a #3.5D would surely help me level up my game!
Also noticed that the fat percentage is really low. Is there a reason for that that’s specific to this recipe/preparation?
Got the answer to that later in the video! Thanks.
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: ruclips.net/video/0S8SzS2hN9s/видео.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
I have meadow creek competition tough to set it low and then forget it for a few hours trying to up my smoking game for meat sticks obviously sausage for the kids grandkids and yes I'm an old guy great grandkids would love to teach local folks the art
Hello Eric. I am currently using a camp chef pellet smoker. I am just beginning my journey to sausage making. I found your channel about 6 months ago and have truly enjoyed the content you have shared. The digital wifi professional convection smoker you and Smokin-it are giving away would totally set me up for sausage making success. Thank you for your kindness and giving back to us your subscribers. I love hard salami and look forward to trying this recipe.
Hey Eric, I currently have a KBQ which is great if you have the time to keep it stoked with wood that needs to be cut to an uncommon size. I could certainly use something more convenient. I make fresh sausages and quite a bit of dry-cured meats. They are sure better than anything you can buy at the store. Keep up the good videos.
The link for the smoker doesn't seem to work for me
I am using a Pit Boss Brunswick, and I could use a new smoker because it is always broke.
This years Celebrate Sausage series is outstanding so far. Today I stuffed the hot link recipe from Age of Anderson and later I'm going to make the South Carolina onion sausage. I have several BBQ grills/ smokers but I do not have a good smoker for smoking sausages that require several temperature steps. Also, I'm very limited in my ability to cool or cold smoke (only in the winter - if we have a winter here in SE Texas) so a Smokin-It smoker would be ideal; not only for sausage but for bacon (I make lots of that) and fish. I've been eying them since I discovered your channel last year and I really want one so I hereby throw my hat into the contest ring.
I'd be blown away having such an etheral smoker appliance, but unfortunately i'm living in Europe (Hungary). All & all your videos and recipes should be implemented into university programmes...you guys are amazing! Many thanks for all your work and the knowledge you share.
I have been watching your videos for a little over a year and have recently got into a situation where I can do some small easy projects. One thing limiting me is my smoker, which I don't have. I have used the wood chip trays and tubes to use my grill with limited success. It would be amazing to have a designated smoker. I am envious and determined every time I watch your videos. It is small steps for most of us. So here is my slim chance at winning, and even though I most likely won't, I will continue to watch your amazing videos and take small steps to try to get close to a setup similar to yours. Thank you for passing on the opportunity for a chance.
Just subscribed. Still using an antique Brinkman. Time to upgrade. Excellent video!
I`m making sausages for over 40 years , and I love to trying new recipes. Awesome video! Currently I`m using wooden box which is not best for Maine climate.
I currently have a block smokehouse about 5" wide 4" deep and 11 " tall. Its great for large batches but a bear to do small ones. This smokin it smoker(s) look ideal.
I've enjoyed spending the last year introducing my two sons to the world of smoked food.
Having a new smoker would make that easier and more enjoyable.
I first viwer here'
But. I am auprised by your ambro9n and incrdble knwogle of susge around world even in russia
Props to you
Waiting for the weather to get cooler so I can make me a smoker. I'm using a salvaged fire cabinet as the smoker and then I'll have to figure out a firebox. It'll not be anywhere as fancy or easy to work with as what you have.
awesome!!!! love this channel,,, so much to learn....,,,, best from us here in Idaho,,, Smokin it smoker would be a great addition as well.
Another good video. Thank you. I am currently using an upright propane smoker with wood chip trays. Managing temp fluctuations is difficult.
I need a smoker fact is I use a old freezer to smoke... Would love to upgrade!!! Keep it fresh and keep it SMOKEY!!! God bless.
Ha! I see you have a Hobart slicer now; I'm so jealous. Just bought a KWS 10" 340W - Teflon blade slicer (with a coupon on Amazon that dropped it below $400) for my Christmas present. I think I'll be happy with it, but a girl can dream.
My smoking game needs help! This new Smokin It smoker would change everything!
Hi Eric. Love your videos. Top notch quality! Currently only have a pellet grill/smoker. This would obviously be a major upgrade. Thanks for putting this giveaway together.
I have a 20yr old vertical charcoal masterbuilt smoker..... Need i say more?!?!
I'm currently using a Masterbuilt smoker. It's seen it's better days. Always wanted a real pro style smoker. Thanks for your videos
Enjoying the videos currently I use an offset smoker. A Smokin-It smoker would definitely up my sausage game.
Thanks for the giveaway and all the amazing videos. I currently use a very inefficient big chief for cold smoke, well attempting cold smoke lol.
How about this. If you pick my comment, I'll subscribe and become a patrion supporter. 😅😅
Thank you for all the information you have given. I love your channel. Im dumb but I have a question that you dont address on your channel. We are making dried and cured meat and/or sausages and you're very good with the recipes.
Hey Eric, my current smoker is a classic Oklahoma Joe Highland offset and more often a 50 gallon upright drum with a BBQ guru…… the guru helps stabilize temps but hard to hang and smoke sausages which I would love to do with the Smokin It beast…thanks!!!!
I currently have a pellet smoker but it can't get to temps lower than 180 and doesn't have the capability to hang sausage/bacon etc for cold smoking. I would love a vertical smoker to add to my collection.....PS Love your videos!!!!
A new smoker would would be a huge game changer for me. Been smoking for the last five years on a UDS. It would be amazing to have a quality smoker.
I am currently using a large BGE, with a controller, I smoke ribs, roasts, chickens, and slabs of bacon. I am looking into a dedicated smoker, with more control, and a larger capacity.
My current smoking setup is a Traeger Century 885 from Costco. I would love to win a new professional dedicated sausage maker! I'm becoming somewhat of a sausage head!
Great job on your teaching abilities. We have learned so much from you. Thank You.
Hello Eric, I’m currently smoking my meats with a Bradley smoker I’d love to win and step up my smoking game with a professional smoker like the smokin-it 3.5 smoker
Hey Eric, big fan of the channel. I have a Bradley smoker which is essentially only usefull for warm smoke 150-180F. Then I finish in the oven because the smoker can't get up to any reasonable temp. Anyway would love to snatch the 3.5D and if I don't win I might just buy it anyway lol. Cheers
Hi Eric, i have a broken masterbuilt with a hot plate added for heat. a Smoking it smoker would be AWESOME !!
Great series! Great video! Thank you Eric!
The smokers I have had have been cheap, fussy, and difficult to maintain temperatures! So, as you might realize, I did not use them!! (Go figure, difficult and hard to use = don't use it!). A real smoker would be a pleasure!
Thanks again
My current smoker is jury rigged system with an old vertical smoker with an inkbird controlling an electric hot plate. I use an Amaze’n pellet “maze” for smoke. Temps are within 20 degrees, but would love the upgrade. Best of luck to everyone!
I would love to win a new 3.5 PS Smokin-it smoker and up my game of smoked products and know I'm using a quality product. BTW, Love the channel!
Hello, It would be great to update my smoker. I have an old Traeger Model # BBQ125. So old the serial number has long faded away. I've had it over 20something years.
My current and only smoker is a KJ Big Joe. Hard for me to produce cold smoked sausage. My KJ loves fuel and air flow. A Smokin’-It smoker would help me maintain those lower temps for jerky and sausage!
Great video. I have a wood smoker from Home Depot from 2013 that still works but takes some time to get working. WE WOULD LOVE to get a new smoker but if not I will save my old one just in case.
I don't currently own a smoker. Had a Masterbuilt that was bought at a box store. It was very inconsistent so I gave it away. I have a great charcoal grill that is large enough to do some indirect smoking but cold smoking would be impossible. That is why I need a new 3.5DW Digital WIFI Professional Series Convection Smoker.
Love the Sausage maker! I've got 3 of their dehydrators and buy most of my casings through them. I'm currently using a pit boss vertical smoker for all my sausages, ribs, briskets and a few flavors of jerky. When I'm doing cheese I attach the "Smokn It" cold smoke generator and its is awesome too. Oh my gosh to have a new smokin it convection smoker would be DYNO MITE...It would not only increase my capabilities but I'm thinking I could use the smoker in my kitchen with the appropriate amount of airflow
Eric, I have been following you for years. You have upped my sausage game. Currently I use a masterbuilt 32' electric smoker. Winning a Smokin-it smoker would be a game changer. I have been shopping them and trying to save the money to make a purchase.
My current "smoker" is a gutted non-functioning electric smoker that was given to me; combined with a camping style propane grill that I connected with 10 feet of water heater exhaust pipe. It looks worse than you imagine, but works better than the Nothing I had before this. I make all the smoked sausage for my extended family with this set up. Polish Sausage, Andouille, Deer Sticks. I also smoke chickens and turkey on a regular basis.
Hello! I am from West Virginia. I would love to have this smoker because I currently use a Older Electric Brinkman that I converted to cold smoke.
Prior to making sausages I only smoked with an offset smoker. For brisket, chicken and boston butt it is fine. For sausage it is over kill. Now doing a DIY vertical smoker build with electric heat and 12" smoker tubes. If selected for the SMOKIN IT smoker would bring my efforts to full professional grade. Even the cold smoke generator would be awesome.
Need a new smoker😃
We have a rt-700 pellet, and a old 30” masterbuilt, need something i can actually control and hang sausages from.
Thanks this channel is awesome 👏 👏
Hi Eric, I just found the channel and I am loving the Celebrate Sausage series. I'm currently using a Recteq 2500 BFG, I also have a Traeger Ironwood 885. Both are awesome smokers but not great for that 100 - 125 range which I desire for making sticks and sausages. If I won this smoker, It would save me a huge fight with the misses on why I needed another smoker, I could simply say I won it and she would be left speechless for the first time in her life. Please help me stay married, because If I don't win, I'll probably end up buying one.
I smoke meats using a Big Green Egg. It works ok, but I sometime have issues keeping the temperature regulated. Requires a lot of babysitting. Having a dedicated smoker would be amazing! So many things I could smoke!
I’ve been using an inexpensive digital smoker that allows for too much fluctuations in temps. Unfortunately, I’m a senior with a slim fixed budget. I had been wondering why you hadn’t done hard salami. Thank you.
Hey Eric, great series! My electric smoker recently quit working. I'm like a fish out of water! I'd love to win the smoker. Thanks.
I would love this smoker! Currently using an electric water smoker but doesn't hold proper temps😢.
That salami looks amazing! I currently smoke with a Masterbuilt Thermotemp XL propane smoker. It is not ideal for sausages, but I make it work with a hot plate attached to an Inkbird PID, and an A-Maze-n smoker. Those Smokin-it's look like a lot of fun. We do usually stuff the smoker when we do ribs, pulled pork, ABT's, etc. Then eat smoked food for an entire week. Yum 😋
Hello from Ontario Canada across the St. Lawrence from upper NY state.
My current setup is a charcoal vertical drum style smoker I got in a trade for a beat up wheelbarrow. To this I've added a Chinesium cold smoke generator I picked up on Amazon. It's a modest setup but I've really enjoyed trying your recipes on it. That said, an upgrade to a new Smokin-It smoker would be awesome. 😁
I’ve used gas, Masterbuilt, Big Chief, and Traeger. All with o.k results, but I’ve had toMacGuyver them to cold smoke and safely keep the temp right. I smoke salmon (fresh from Lake Michigan) and salami to share with friends and family. I am looking to up my game. I love your channel and appreciate the quality and detail you provide. My next project is to covert and old freezer over to a drying chamber inspired by a video you did for that. Keep up the good work.
Brand new to your channel. Love it! Haven’t started my “sausage making journey “ yet.
Another great recipe from you to put on my Sausages to try list. Keep them coming
Thanks from Connecticut.
Currently rocking the camp chef woodwind pellet smoker, she isn't as skinny as she used to be, but still limping along!
I would LOVE to win a REAL smoker. I am using a gas grill with a smoke tube to smoke. It is VERY VERY hard to smoke my handmade cheeses and sausage due to heat issues! Winning would be SOOO cool! I raise meat of all kinds because my mom is allergic to pork so I am reworking all the sausage she loves using chicken, turkey, goose, duck pheasant, lamb and beef! Not an easy job!
Hi Eric great video and topics as usual,I am using a YS640S pellet stocker but the cold smoke is around 95/105F soot will do the job but is not a sausage snicker,I would love to have a real one but with 4 teenagers I can’t afford one . Have a blessed and kind day.EMMANOUEL
Hi Eric, Thank you for another great recipe! I can't wait to try it. Unfortunately my little Masterbuilt smoker quit working a few months back. A serious car accident in December has left me unable to work, so I can't afford a new one. I would love the new Smoking It 3.5 Smoker. Thanks again.
I've been using my FEC-100 pellet smoker for both cold smoking and smoking cured and fresh sausages. To start, I turn on the FEC's fan and then light a smoke tube to being the process. Depending on the time of year here in Phoenix, AZ, I may only get an hour of sub-100°F temps before the ambient air temperature forces me to start running warmer. Eventually, I do fire up the FEC in order to finish smoking my links. While this has worked well for me, I'd love to have the ability to run a programmed smoke cycle in a Smokin' It unit and take my game to a higher level.
Thanks again for the great videos and now I have to see about getting a drying/curing chamber so I can make the Hard and Genoa salamis in this year's collection of recipes. (Dammit!)
The list of things I would use this smoker for is pretty much endless, I've been needing a digital smoker that can cook below 185 for a long time now. First thing I would use it for is probably making some Pfefferbeißer.
I have a big grill with a gas cook plate and a big Grilling area & bonus it has a smoker box on the right end with a controllable smoke stack & temp gage on front. Its getting old have had it for 8yrs time for a better set up, new 3.5 set would be nice. 😊
I have Smoked briskets & Ribs, plus chicken & fish, & Smoked jerkys!
Love your channel so far wish I had found you sooner! Ty!
Good day to you and your team Eric. At this time I only have a fish smoker, which is aprox 400mm x 250mmx 300mm in size fits aprox 2 fish (small). I use this for smoking my sausages with as you would expect, mix results. I'd love the chance to win this smokin it smoker and are more than happy to pay the freight costs. Love your channel, keep up the great work. You have inspired me to produce more than just the same old same old.
I have to say I have never enjoyed watching daily updated RUclips videos series more than this one. Thanks again for the informative joyful videos you post. I wish that I was there with you hands on to do these videos. I really love making sausage. My smoker sit has changed so much over the years from good smokers to the best and back to makeshift and back to SOS so so OMG I need to build a new smoker to now I have a freebee CHAR-GRILL duel fuel 5050. Not a bad smoker but way to small and as you know the smaller the harder to manage. But I keep on smoken... LOL
I use a Cookshack smoker. Temps and humidity can be challenging to control. I would love to have a Smokin' it unit to up my game.
would really love to with 3.5 Professional Series Smoker from Smokin-It. It would really make a difference in what I smoke and how long and how much I can smoke.
Wow, Eric. That's a killer smoker there. Great idea to get them to work with you guys!
If that was on our back porch, I could create room by selling a couple inferior smokers and dehydrators. That would make perfect jerky and we would definitely up our game with our sausage and snack sticks. Goodness, that's exciting.
The sausage season has been great. Would love to try it all. As for my current smoker all I have is a Members Mark (Sam's Club) branded pellet grill/smoker. It works good for your standard BBQ. I've wanted something that would make smoking sausages and doing a bit of cold smoking easier. That Smokin It smoker would be a dream.
Currently have a cuisinart upright smoker. Would love to upgrade!
Love the videos especially the celebrate sausage month. Currently I’m using a modified Masterbuilt. The only thing original is the cabinet. I would love an upgrade. Thank you for all the videos you do and for the opportunity to win a new smoker👍
I love salami!I’m a deer processor and make 1000’s of pounds of summer sausage bologna hotdogs brats but salami I’ve always stayed away from.all my seasoning comes from PS SEASONING and they have every seasoning binder casings anything you need to make a meat product.yup salami! I have to use 4 to 5 different smokers to keep up none very expensive and usually only last cpl of years!but with the use they get just never thought of investing in an expensive big brand because of use and if it only last cpl years then money wasted.but I’ll take a look at smoke it.good video
Hi Eric. Wes here. I'd love to win the Smokin’ It model 3.5!
I've just recently discovered your channel and after only a couple videos realized a subscription was a must!
Our extended family had been getting together for years to make hundreds of pounds of Mennonite farmer sausage as an end of January tradition.
Recently, circumstances are changing as people move away or pass on and the tradition is diminishing. I've been determined to try to keep it alive in my own household on a much smaller scale, but smoking has been an obstacle. The sporting goods style smokers are a bit too small and the old freezer setup I cobbled together takes constant babying.
Regardless of whether I win or not, I look forward to not only keeping our tradition alive, but thanks to your channel, expanding my meat curing repertoire! Cheers form Sumas, Washington!
I have the normal pit boss smoker as well as a drum smoker.
I would love to have a new smoker to dedicate to sausage making in all forms.
Thank you for the opportunity to win one!!
I have been using my trusty, rusty CharBroil offset smoker with a hexagonal, perforated cold smoke tube (filled with pellets) for years. I think it is time to upgrade!
I have 2 missing elements in my sausage making kit. #1 a dependable smoker. (I currently have a DIY set-up that just doesn't cut it. The 2nd is a fully functional ageing chamber. I am working on a DIY setup here but I'm not there yet.
As always, great video. I currently have a large stick burner I use for my briskets, pork shoulders etc., and a vertical pellet smoker for sausage. would love to have the new Smokin-It for much better control. Looking forward to the next vid. Vic, Texas
Hi Eric. This is Tom from Buckley Wa. ! I would love to win this smoker. I have a few Traeger smokers. They work well but I would like better control of temps than the give me. Love your channel!!
Oh man, I currently use the smoke box attachment inside of my Weber bbq. It's ok, but no where near consistent, or deep penetrating...a professional smoker like this would change my world!
Would definitely put a new SI 3.5 Pro to work right away. After years of modification and many pounds of product my old cabinet smoker fell to pieces last year. We are just entering our very short cold-smoking season here in SC and this year's sausage month recipes have me motivated to filling up my curing chamber from my new SI 3.5 Pro! 🤞
I have 3 current smokers which I can use. A 18.5" Weber Smoky Mountain, a Pit Boss 5 vertical pellet smoker, and a insulated cabinet electric PID controlled smoker I built a few years back. I use the homemade PID cabinet the most, but it's nowhere near as large or nice as those Smokin-It models. I would love to have one of those for my sausage and snack stick making!