Skilandis | Celebrate Sausage S03E28
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- Опубликовано: 31 июл 2024
- Today we are making Skilandis.
You can find a printable recipe here: twoguysandacooler.com/skilandis/
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
Items used in this video:
Hog Bladder: butcherspantry.com/product/fr...
PH Meter from Apera Instruments: amzn.to/2A04Gll
Dry Curing Chamber: tinyurl.com/44rhj5t7
Ceramic Honing Rod (for Knife Edge Maintenance): amzn.to/3HOoci4
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Custom Cutting Board: tinyurl.com/3ez3ww7f
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tinyurl.com/5fduym8t
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: www.grillagrills.pxf.io/kjrkWx
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Meat Mixer: tinyurl.com/yc8hrkt9
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Mate, this channel is going to be the greatest sausage making library in the history of the world! fantastic.
Completely agree!!!
Sausage master class! I've been watching Eric from the start and my charcuterie game has jumped levels!🎯👍🥂🐐
It already is!!
Totally agree 👍🏻
Yup. It's the best source.
So nice of you to make skilandis. My great aunt made it herself. Your more smoked version looks more like the one I had 40+ years ago at a Lithuanian farm.
P.S. You've got a new subscriber
Been waiting for this one. I've seen it hanging in the chamber in thumbnails for a while and never knew what it was
Wow, nice work, Eric! Every video of yours makes me hungry. Love how the videos have been shot and edited---short, quick, concise, well-paced and informative. I do appreciate the time-consuming process of each of your demonstrations. Can't help wishing I was invited to your home to eat your cooking.
May God bless you!
LOL. Thank you!!
Got the hog bladders, got the meat. now to give it a try. I do love your videos. No fluff and to thew point.
Rock on!
Thank you again for all of the knowledge!!!
The teacher just got better ! Thanks for your videos . Usually skilandis is made from hand chopped meat. Thats what makes it different from other cold smoked sausages.❤
Thank You
Looking forward to it. Thank you.
Thank you so much!!!
Beautiful! Definitely want to replicate!
Hi, I finally got what I was waiting for. I'd seen him in the refrigerator before and wondered if there would be an episode about him. A nice version different from the others, I will gladly try to make it.
So, I'm new to the channel; I'm basically binging all the videos. I just watched the one about when nitrates/nitrites are necessary, which outlined the two conditions for botulism risk, and this seems like it would be a risky piece. I get the idea about fermentation, the low pH is unfavorable to botulinum, but the pH isn't low when you start the fermentation process.
The best practices are cleanliness and sanitation. The ph drop is rather fast on this project but the best tool we have for preventing any unwanted pathogens is proper sanitation. Make sure your meat is fresh, your equipment is clean, and you'll never have a problem. Cure #2 and ph drops are safety measures that add to the salami. This is especially important if you don't use fresh meat..
I have made sausage for years! I am learning so much from your videos!
How about some Jaternice Bohemian sausage?
got some hog bladders coming in this week. gonna try this
The heavier drier smoked looked better, more like a stained glass window
I agree. That fat really "popped"
Those look amazing!
Wow! Lithuanian Skilandis! How did you learned about this national sausage?
My native Skilandis! It is amazing!
So beautiful and unique 😍
I’ve just recently stumbled along your channel and I’m already a huge fan. If possible if there is not one could do a video on how to properly clean intestines to make them into casings? Where I live there’s a ton of wild hogs and that would be another resource I could gain from them to save money. If there is already a video May I have the link to it if possible. Thank you for making my late nights of sleep not boring!
That Looks Phenomenal..!
Nice job
Temperatures here in Canada are getting down close to zero at night for the most part anyways.
I was thinking that I would just apply cold smoke during the day and let them dry or refrigerate during the night in the smokehouse.
Also was thinking I would just use a 22 mm casing so the process will be much quicker??
What does everybody think?
Hi from Lithuania!
Big chunks are essential in skilandis. Your grind looks to small. I would definitely go extra effort and use at least 1/3 of lean meet in chopped form to improve the texture and authenticity of your recipe. This much smoke and drying should result in darker colour too (video lights or video postprocessing?).
Skanaus! (bon appetit)
Pass me a beer please....
I don't know what to call him: Chef ? Butcher? But I hope he bakes a black forest chocolate cake drizzled with black walnut oil over the cherries
Morning glory
Thank you for this recipe, where do you get the pig bladder?
man, you make the most amazing stuff. Theres no way to buy this stuff online for purchase?!
Man, you do it Lithuanian way.
Real Lithuanian men don't hand chop the meat.
_They _*_GNAW_*_ it into pieces._ 🤣
Is there anything we could use besides a bladder for this?
My bru! Have you ever had issues for using fresh garlic in cured sausages? Always had the feeling that it has a pretty high potential to spoil the whole thing, yet I've seen tons of pro recipes that include it.
So far I haven't had any issues.
Can I use beef stomach? Thank you!
Would you possibly be able to do the hard way as well….. And I live in the colder climate so would you be able to show the way that they would do it in the colder climate compared to the way that you did it in your warmer climate
Being that I don't have a winter where I live, it would be impossible for me to show. With that being said traditionally this salami was stuffed into a hog bladder then cold smoked for up to 2 weeks in a smoke house. That is all that would change in this recipe. After it was smoked, it was then hung to dry till it reached a 40% weight loss
@@2guysandacooler thank you I’ll just look up cold smoking and I’ll be good to go thanks so much