How to make Italian Mortadella at Home
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- Опубликовано: 30 сен 2024
- Today I present you my version of homemade Mortadella Bologna 🤪 remember that advices are always welcomes because all those who want to make Mortadella at home will benefit from them , so leave your comment and share the video 😉
For this recipe I used:
Pork shoulder 2000 g
Lardelli 300 g
Sea salt 40 g
Peppercorns 10 g
Pistachios 40 g
Nutmeg 1 pinch
Cinnamon 1 pinch
White wine 1 glass
Garlic 1 clove
Clove 1
Water 500 ml
Salt 1/2 teaspoon
Laurel 1 leaf
Pork salami casing 100/50 amzn.to/3tYXMbR
Water 1000 ml
White vinegar 2 tbsp
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Andrea, I realise that traditionally Italians like to add wine to their sausage/salami mixes, believing that the alcohol in the wine helps to preserve the mince, but you will find that the addition of any acidic substance to the mince mixture, prevents the binding of the finished product. That is why, I suspect, the end result of your mortadella, was crumbly. Instead of wine, if you add water and baking soda also known as Bicarbonate of soda (not baking powder), at the rate of 1 teaspoon per kilogram of meat, this will bind the meat perfectly. I have been using this method for 40 years, even when I make burgers, with perfect results every time. Keep up the good work my friend......
Thanks for this very good information 👍🏼 I will try it
Ciao Andrea, I am currently studying at university in Italy. When I go back home to America, I like to prepare dishes from traditional italian regional cuisine. However, the US doesn't have all of the same ingredients in grocery stores as Italy. One such item is Robiola-one of my favorite cheeses. Is it possible to make robiola at home? I know you can make soft cheeses like robiola and mozzarella at home, but I was struggling to find an appropriate robiola recipe. Thanks
Welcome 🤗 to Italy. Do you like stracchino ? Because I have posted the video about it. At the moment I’m in Indonesia and find fresh milk is impossible 😬 maybe I can try this coming summer when I will be back 😉
Hi Andrea, spectacular result as always. Years ago I visited a mortadella factory and I remember that the spices also include macis which is the skin that covers the nutmeg, cardamom and celery seeds which naturally contain nitrites and help preserve the color of the mortadella without adding additives chemists. Another fundamental thing for the characteristic taste of mortadella is to also use "trippini" , i.e. pig's stomach, in the mixture of cuts of meat. in industrial production the meat is frozen and minced or diced cold to avoid oxidation. sorry for the english I used google translate.
Thanks for sharing this information 👍🏼
Your translation is spectacular 😉
Thanks again
So what's the difference between the plant nitrate and pure substance, like potassium nitrate. By using a pure subtanse you know what you are adding and how much. Of course by using vegetable material you are adding the other compounds as well if that is your point.
It actually nitrate NO3- anion is first redused to nitrite NO2- which in then forming the nitrosonium ion NO+ which forms the red colour with meat myoglobin. So nitrate is used (historically) in the products in which the bacterial activity does this - it takes time. Therefore food industry use nitrite or nitrate/nitrite combination. Nitrite levels are so low that nitrite is hard properly weigh. In Europe we used salt which contains 0,6% nitrite, oversalting prevents the addition too much nitrite. In US different cure salts #1 and #2 are used.
i always cooked it in water. using the oven seems easier and less messy.
Keep us updated 😉 with the oven version
I love a good Mortadella. The key to getting a good emulsification, and thereby a smooth texture and a good bind, is to keep the meat as cold as possible and shorten the processing as much as possible. This can be done by cooling the meat to just around 0 degrees Celsius before putting it through the grinder, and then use a food processor after the first grind instead of repeatedly grinding the meat, which will usually make the fat smear and stop any chance of emulsification. Adding some crushed ice while putting it through the food processor will further assist in the emulsification, and by doing it this way the texture becomes as smooth as anything you can buy. And yes, usually a big domestic food processor will only allow for up to about 1 kg at the time, but it is really worth doing it in batches and getting a much better result.
that and adding an emulsifier. If you cannot get proper emulsifier, use mustard and baking powder. I put a lot more fat and pistachios in my mortadella.
@@donaldist7321 I have been using Bullifrisch (purpose made emulsifier), which I also use for making Wiener, Frankfurter, and Bratwurst with. It does help towards getting a very uniform smooth texture and bind but you can achieve almost the same just by keeping everything really cold I find.
What lard do you use? What's the name so I can buy it at the grocery store please
@@giselsilvaback fat
@@giselsilvain the video, he gets the lard by cutting it from pork belly.
SPECTACULAR!❤ But only one important warning- when you grind the meat, never go more then 12C on the meat. When you start grind again with higher meat temperture, the meat just start "sweat", it's mean the fat start separate from the meat structure -worst taste later.
Thanks 👍🏼 very good information ℹ️ I should try 🙂
This looks so delicious! Try out some goats cheese on the bread with the mortadella plus a little bit of olive oil and you will love it!!! I miss eating that so much, you made me want to buy at least a good mortadella here, and I will definitely try to make it myself, it is very easy. Thanks for your spectacular recipe!!
Yes 👍🏼 spectacular combination 🤪
I love the circling of the right hand.
SPECTACULAR!
Reminds me of the saying
“Tie an Italians hands and he can’t
speak”
I can say because I’m Italian ;)
Yes 😂👍🏼 it is true
While that is VERY TRUE . . . it also applies to most MEDITERRANEANS . . . Greek, Spanish, EVEN Egyptians . . . ROFLMAO (That's what I am)
Gotta LOVE ot though . . . RIGHT ? !
😂🤣😂🤣😂
This is going on my list of sausages to make. Thanks.
Bravo 👏🏼😉🥳
Like others have said, a food processor is the solution here, I think. I will probably do both - do a single mince first, then use a food processor in batches. Then mix it all up again. But a wonderfully simple recipe - thanks!
Ok 👌🏼 keep us updated 🥳
Well, speaking of such types of products, where you must grind the meat into cream, the food processor must be very powerful. Ordinary one is able to cut around 150 grams of meat at a time. Besides you must always watch the temperatures of both meat and processor's motor (second one normally is ready to be burnt after 1st kilo). The price of simple,but powerful chinese processor, in which you can load 1kg is 500$. Expensive hobby)
Fantastic! Love it. I will hang the mortadella casing, instead of a Christmas stocking, by my fireplace for Babo Natale!❤🎄🎅🎁
😂👍🏼 good idea
Babbo
Any idea what the internal temperature of the mortadella should be after taking it out from the oven? I'm definitely going to try this very soon. Grazie! :)
80*C degrees
@@Spectacular-cuoredicioccolato thank you!! 🤜
@t00thpiker 😉👍🏼
How long will it last if I vacuum pack the mortadella an leave it in the fridge?
2 weeks
A stand mixer would aid in emulsification and reduce the "grainy" texture. I'm assuming that we want an internal temp of 175 degrees. How does it stand up to freezing?
After you Reached that temperature you need to drop it to store it
A stand mixer can cause the meat temperature to raise above 55F and that would be bad. So a little ice is needed.
@@nicklloyd9165use a stainless bowl and lave it in the freezer prior to mixing.
Always the wind mill movement with the arm!! That’s the sign of a good eat 😂😂 😋
😂 yes 👍🏼
It's at the 10:05 mark. What is that? I love it. But I'm not sure why.
I love how naturally you make these things. You’ve been an inspiration for my whole charcuterie hobby. If I put an internal probe in this while cooking, what should it reach? 60c perhaps?
Thanks ☺️ you need to reach 80*C degrees in the center
You're really good explaining the whole process in an easy way!. I follow you since 2018 and the way you've improved your English is impressive and good enough to make yourself understand perfectly. You should feel proud Andrea!!! Keep the hard work 💪
Thanks Christian for your support and for your kindness ☺️
What should the internal temperature be?
80*C degrees
Looks so good Andrea, I love this recipe, if it’s like segatura in the middle, that means that it didn’t bind/appianare, it has to be mixed more before putting in the case, mix until it sticks to your hand, then add the lardele and stuff. It will be molto bene. 🙏🏽
Thanks for the advice 👍🏼 I will try
Wow
🥳👍🏼🤪
In the future you can do Kvass .
KVASS Russian Bread Wine how to make it at home
ruclips.net/video/Tg_1sJm8hp8/видео.html
cool
Thanks ☺️
Sehr 👍 gut, danke für das super Rezept👌💚
Welcome 😉👍🏼
Everything looked great and i hope it tasted even better! I had couple of moments, though, where I had questions.
1. You were not preoccupied with temperature at all when emulsifying the meat. Every advice on sausage making I hear says keep the temperature below 12°C while grinding and emulsifyong meat, which I did always adhere to. You seem to be very easy going about it and yet sausage turned out great.
2. Only two hours in the owen at 175°F seems a bit too short. Pork meat sausage is supposed to be at least 155°F inside in order to be fully cooked. Do you think your mortadella was that warm inside?
With small quantities your meat will be cold 👍🏼
Yes 👍🏼 after 2 hours
But if you have the tools 👍🏼 yes 😉 it is true follow this temperature 🤒
Keep us updated
Hello from 🇨🇦❤️ you are awesome and happy to follow you
Thanks 🤗 big hug from Indonesia
*This dude looks so hungover too much vino the night before haha*
🤔
Am I the only one who does helicopter arms now? 😂❤❤❤
😂👍🏼🤣
How can you have an Italian sub or hoagie without mortadella
Bravo 😂👍🏼🥳
Gracias por compartir tus conocimientos con la humanidad bendiciones
Thanks Carmelin
Very cool! Looks delicious. Would you consider trying salami milanese?
Follow this recipe without smoking process 😉
Homemade Hungarian salami - How to Make Salami at home
ruclips.net/video/c65Tjn-oYek/видео.html
Great looking mortadella, i think if you worked the meat for a good 10/15 minutes by hand after you have done the multiple grinds it would not be as crumbly consistency . This is a technique some of the chefs use for doing the minced lamb kobideh Persian dish .
Thanks for the advice 🤩 very interesting 👍🏼
@@Spectacular-cuoredicioccolato take it easy man .
🤔 what do you mean?
@@Spectacular-cuoredicioccolato take care like have a good nice chilled out day hahah
Thank you for this! We cannot buy these products in my country so this is incredibly useful
Keep us updated with the tasting 🤪
Definitely! 😊
@anne-mariekellar2943 😉👍🏼
😋😋😋🔥👍
🥳😉👍🏼🤪
It looks good!
It’s spectacular 🥳
When i was young I lived in Italy for many years. I used to get a mushroom sauce on my panini and I loved it so much. I've never been able to recreate it in the decades I've been back in America. Can you do a video on that? Lol it's been over 30 years since I've had it and I still think about it when I make panini. That and the marinated eggplant that you eat with bread. That stuff is SO good too! I can't recreate that right either.
MUSHROOMS in OLIVE OIL Italian recipe
ruclips.net/video/M_yJ7c3sYt0/видео.html
😉
EGGPLANT PRESERVED IN OLIVE OIL Italian recipe - Italian Appetizers Bruschetta
ruclips.net/video/CUgBNdagVGU/видео.html
🥳
It looks very good! The word you are looking for to describe the mince is fine or smooth.
It should be a very fine grind, you said it was a bit crumbly in that case we might also say it is a bit coarse or a coarse grind. I made mortadella and after grinding it two times I put it in a food processor to get it more smooth. It was good but still not the same texture as store bought. I thought curing salt was required. I wonder how the flavour differs without the curing salt. I feel inspired to try your recipe!
Ok 👍🏼 thanks for the advice. Let us know if you try this recipe 🙂
Try adding 2 Tablespoons of Corn Starch (Corn Flour in UK) per Kilogram of Meat for binding & texture :)
I add it to my Sausage.
Thanks for the advice 👍🏼
Thanks for sharing and greetings from the US! Very impressive that you've replied to so many comments. This may be a silly question, but why does this not require a cure? Thank you again for sharing your knowledge. I came to learn how to make this after Josh Weissman made a version of Anthony Bourdain's favorite sandwich
Because it is cooked like hot dog
When grinding the meat, it's temperature must not exceed 10С. Otherwise there is a big chance to get a fat pocket when cooking. And i strongly recomend everybody to use meat thermometer. Without it it's impossible to catch a desired temperature of 68C which is MUST for all type of cooked sausages.
Thanks for the advice 👍🏼
Nothing wrong with your english.going to the butcher to get some pork and casing have everything else.im in the USA and mortadella available here isn't all that anymore.ill bet that recipe taste outstanding even if it is a bit grainy!looking forward to my first.thank you so much.nice easy video no fuss or as we say here bull sh..!plz keep I up.
Thanks 👍🏼 keep us updated
Here in Brazil we say Mortadela, and yes, Mortadela Bologna also. And I love !!!
Thanks 😉
Maybe a food processor or a blender would do a better job then a mincing machine at home. Where I am from strore bought Mortadella usually has olives and black pepper, full pieces that get cut during slicing
Ok 👍🏼 thanks, yes different recipe
You are amazing I like you so much yummy yummy yummy! I live in California but when I’ll be traveling, maybe 34 years from now in Europe for sure I am coming to Eataly and would like to visit your farm and place and eat some good stuff straight from you
Let me know when you will visit Italy 👍🏼 I have always some liquor to offer 🥃
Thank you for are the awesome videos. I have been looking for authentic homemade, salami and Bologna without all the chemical preservatives found in Western culture meats. Thanks you very much.
😉👍🏼 keep us updated
Looked good, love cooking but will never make. Difficult to find in Cincinnati OH but not impossible. SO going to the deli.
Ok 👍🏼
Nice recipe.
Thanks 😉
Hi there, I was watching other RUclips and found parts of your video. If you want I can share the link to the video, I do not know if they should ask for permission or what.
Yes 👍🏼 send me the link please
Μπορείτε να βάλετε ελληνικούς υπότιτλους παρακαλώ;; 🇨🇾
I would like but I am not able 😬 sorry
Is it possible to put this in jars?
Maybe 🤔
Amazing! Thank you! Can you please make salami? In the States salami is so salty and flavorless! 😢
Yes 👍🏼 check this playlist
HOW TO CURE MEAT AT HOME
ruclips.net/p/PLOG5oXUx60TscLdzsAASiLD2VStOzrxsM
I have some of your recipes hanging in my refer and looking forward to use this my very favorite as soon as I get the casings. Thank you for another authentic recipe.
Is the casing you use natural?
Keep us updated
👍🏼 yes natural but dry
Hi. How long will it last in the fridge? How do you store the rest without going bad(expire)?
1 or 2 weeks. You can vacuum it and frozen 🥶 it
From Zimbabwe a big hug. Can l uses a bit of gelitin so it’s not so crumbly? Great job anyways
I never tried 🤔
Grandissimo. L'inglese é ottimo, ricordati é "minsd" non "mincd". Vai alla grandissima 🎉
Grazie mille 👍🏼 thank for the advice
Technically, mortadella is made by emulsifying the meat as opposed to repeatedly grind it.
Yes 👍🏼
I tried Mortadella in Italy and Asmara, Eritrea. Asmara Mortadella is the Best tasting, I do not know why.
Never tried 👍🏼 thanks for the information, maybe I will try it in the future
GREAT TUTORIAL AMICO! IF YOU WANT MORTADELLA TO BE MORE ONE- COLOR- PINK:
1.TRY ADD ICE CUBES WHILE YOU GOUND THE MEAT - IT WILL BE MORE FLUFFY
2.TRY TO STEAM MORTADELLA SOUS-VIDE INSTEAD OF BEAKING :)
GRAZIE! ❤
Thanks for the advice 👍🏼🤩
@@Spectacular-cuoredicioccolato You welcome 👌💀
I don't eat pork, but for your mortadella I would make an exception (no homo).
😂👍🏼 thanks
6:08 Do you really have to mix 5-10 minutes, or just until homogeneous?
Really 5-10 minutes 👍🏼
how would you know if 2 hrs is enough, ovens could be different.is it ok to stick in a thermometer?
Check the temperature of the oven 😉
This video feels authentic and more real than others videos. I there any recipe for beef or chicken meat?
Thanks ☺️
Try this 😉 How to make ITALIAN PROSCIUTTO CRUDO - HAM halal - italian PROSCIUTTO - how to cure LAMB at home
ruclips.net/video/jl_ak-HEJwk/видео.html
Can you use the fat from the pork shoulder instead of using pork belly?
The best one is from the back, top shoulder
Hello, can you please give me same ideas, how can I understand pork meat not smelling and nice one. Every time I buy pork after cooking or during cooking it smells very not nice not appetizing and my meal goes in rubbish 😢 I really want to experience all the good things you are making but I’m hesitating.
You need to find a place where they sell a lot of meat, so the meat is always fresh. Where do you buy it usually?
@@Spectacular-cuoredicioccolato I’m buying from butcher, but where are they buying from ?????
I decided to order whole young pig from farmer, he’s going to butcher for me , if this is going to be the same then I’m not eating pork anymore. I’m going to make this recipe with my farmers pork let’s see how it turns out, let you know soon. Thanks for answering 🙂
Can this be done with other meat? Chicken or lamb? What needs to be different in terms of what type of meat and fat?
Pork fat is different
Share with friends, if you have some... comments 😅
😱
Wow, looks so yummy. Could you smoke/cook it? Seems like it would take smoke real nice.
Yes 👍🏼 you can 😉 and keep us updated
I doubt that two hours is enough to warm up such a diameter to seventy degrees Celsius inside
😱
I come for the arm swings LoL
Bravo 🤪
Nice knife!
Thanks 😉
15% DISCOUNT on all KOTAI knives
KOTAI JAPANESE PROFESSIONAL KNIVES: kotaikitchen.com/?ref=cuoredicioccolato
Discount code: 15cioccola
Looks spectacular Chef!!!
Thanks ☺️
AWESOME except for one minor yet IMPORTANT detail . . . HANDLING Raw PORK without wearing gloves is INCREDIBLY irresponsible and presents potentially SERIOUS health risks to the HANDLER . . .
That said, thank you so much, it looks amazingly DELISH
Thanks for the advice 👍🏼
Great recipe and honest tasting reactions as usual. Is it okay to use an electric food processor to fine mince the pork instead of a thousand rounds in a manual mincer?
👍🏼 yes 😂 but add some ice 🧊 cubes
@@Spectacular-cuoredicioccolato Oh thank you for the tip. Processors tend to heat up and cook the meat.
Exactly 👍🏼
Bravissimo e deve essere buona vorrei essere lì a me la mortadella mi fa' impazzire ciao buona serata
Grazie Luca 👍🏼
That looks delicious mate, I'm going to have to make some, maybe a half sized batch though. Greetings from England and thanks for sharing :)
👍🏼 keep us updated 🤪
Thank you,how long does it keep in the frigde?
1 or 2 weeks
Love your videos. Can't wait to make Mortadella. I have noticed you lost some weight. What is your secret? Cheers from Brazil.
Probably is the camera 🎥😂
Le tue inglese è perfetto. Imparare una lingua diversa puo essere molto dificile, ma, parli bene! Tu cucini bene anche 👍
Grazie mille ☺️ sei molto gentile
Good idea.
Grazie 👍🏼
Your English is better than my Italian! Although I know a lot of swear words in Italian, I picked them up from my Italian chef colleagues. This was really interesting and great to watch dude.
😂 thanks
Pass it a couple more times or finish it in the food processor to cream the meat more.
Ok 👍🏼 thanks
Really spectacular !! I like your way how to make things . I like the Basil Pot behind you . I Hope you could make a video talking about it . Thank you
Thanks ☺️ I will in the future 😉
I recently made some stracchino cheese after watching your video. I used the whey to make high hydration pizza dough which I formed into small pizzas and DEEP FRIED and topped with the stracchino and some mortadella. Now this came up in my watch feed.
🥳👍🏼 spectacular
Amazing and honest video. It is visible that you are after a really good taste and quality. Thanks a lot for sharing your knowledge. Please keep up the good work and introduce as many recetta possible!!
Un grande saluto da milano
Thanks 🙏🏼 my dear
How long can you keep in the fridge?
2 or 3 weeks
when people start waving their arms around you know there's no words to explain. 🥰. Salute
😂 yes 👍🏼
I guess a food processor would mince it better
Yes but you need to keep low temperature 😉 be careful
His hands HELICOPTER 🚁 HELICOPTER
😂👍🏼 bravo
Thank you bro.
You are a solid youtuber.
Thanks for all your recipes
🥳👍🏼🤪 thanks for watching and sharing the videos
The net type covering can be used to hang it?
Yes 👍🏼
Mortadella is very popular in Iran. Was my favorite when I was a kid. Of course in Iran Mortadella is made with beef.
I should try to make it with beef 😉👍🏼
Un grande grazie.
Cosa ne pensate della possibilità di macinare ulteriormente la carne già macinata con un mixer per maionese fino a renderla completamente cremosa? Pensi che sarebbe una buona idea provarci?
Saluti dalla Serbia.
Si va bene 👍🏼 ma se si scalda si cuoce , devi mettere un cubetto di ghiaccio 🧊 ogni porzione che frulli
Superb! Grazie
Grazie 🤩
Could you leave out the lard out ? I feel too much fats there is .
Yes but it will not be a Mortadella 😉
Spectaculor!
🥳👍🏼🤩 bravo
Please If you have more recipes for authentic Italian meat products would be nice. I am trying to learn making cheese, it would be nice to see some meat products as well.
Check here 😉
HOW TO CURE MEAT AT HOME
ruclips.net/p/PLOG5oXUx60TscLdzsAASiLD2VStOzrxsM
Hi Andrea, if to use synthetic casing, time for cooking in the oven will be the same? I live in the big city and can find either natural casing for small sausages or synthetic for big ones :(
Yes 👍🏼 same time
My brother inlaw is italian he lives in scilla italy.
I live in Puglia
greetings from Macedonia.
well done.
next time I would recommend you to try with a blender.
Thanks for the advice 👍🏼
Hey Paisano, what they do in the sausage plants they use industrial food processor that's how they get the meat to the right consistency. Not a meat grinder. And as far as cooking goes, use a sous vide for accurate temperature
Thanks for the advice 👍🏼 in this video is more old fashion style 😂
Does all mortadella have nuts in it?
Only the best one 😉