These guys are pretty good. Not totally like the traditional Italians, but not still great. Also, they speak English that allows more people to understand them.
The solution to hold humidity in a small space is fairly simple. Make a slurry of 3 parts salt and one part distilled water. This will maintain 75+/- 1 % humidity within the enclosed space If the slurry becomes too wet add more salt, too dry add more water (very little at a time). No need to spray or guess or even use a hygrometer. IF you like place a couple water softener pellets in the salt slurry early in the process.
Adrian, I'm currently sitting in your restaurant after eating your very tasty selection of cured meats....bloody amazing! In fact, the whole meal was. Kudos to running a great restaurant 🤙
Yes I tried your method , Got it right first time green mold and all . Now enjoying a very expensive deli product for a low price . This whole Video is entertaining , infinitive and a whole lot of fun . Thank 😁😁you 😁😁 👍👍👍👍👍
Great video guys, I'm a retired Aussie living in Phuket for the past 14 years. I live in Reservoir when back in OZ and know the area very well. I have been making Salami and Charcuterie as a hobby for over 45 years and now make them all year long in Phuket. What is the name of your business and address I would love to come and try your produce and talk techniques with you next time I am in Melbourne. Where do you get your salted casings, I need to buy some larger ones to take back to Thailand me on my next visit. Keep up the good work very entertaining and I watched every minute of this video.
Greetings from the Philippines. I enjoy your instructional videos. I passed your Salami Master Class 😃. Made salami about 3 different times all came out great, thanks to your help. I am hoping you will do a Prosciutto Master Class soon. I'm an American living here. Very hot here, so I use a curing chamber. Keep the videos coming!
@@joshuarentz7197 Always use cure number 1 for any product that is finished under thirty days. Cure #1 contains Nitrite, it must not be cooked if added to meat for at least 24 hours. Cure #1 ( Nitrite ) doesn't preserve meat at all. There is a chemical reaction that takes place over 24 hours, where Nitrite converts to Nitric Oxide a gas, this gas preserves meat. ( do not make a test pattie when cure #1 has just been added ) NAUGHTY RICHO !!.LOL Cure #2 has Nitrite, and Nitrate. After 30 days Nitrate begins to convert and preserve but remains dormant until such time. So only use for long cure. Hope this helps
@@adrianrichardson827 Thanks Mate. I can't wait to watch it again and then try my own. Thank you again for a brilliant Vlog. You are a true inspiration and I love all your shows. Regards Darren.
Damn, Adrian's speach /word delivery rate is just..... Wow! Yeah; Antipodeans speak bloody fast...(English is the most "fast and furious" European language (possibly because it is a bastardised and amalgamation of many languages and dialects), Aussies abd Kiwis take this to the next level) but Adrian takes this to the next level.
Thanks boys cool video we made successful salami last winter. Have you tried cutting salami about 15mm 20mm thick and frying off a bit ? It's next level with a beer or wine cheers Steve Zorzi
Richo’s and Angelo’s salami masterclass 2020 Angelo and Adrian at La Luna bistro We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results. I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises. I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat. Angelo Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked. Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time. So, let’s get started Anything with a pulse can be made into a salami We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing. Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill. Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat. Buying the pork as a whole piece is a great way to brush up on your boning skills. Separate the fat, meat and skin and sine and tendon (Skin and scruffy bits are used for cotechino/musetto, bones used to make stock). We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry Dicing up the meat into small pieces means less work for the mincer. It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat. Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both. We recommend mincing the fat and separate and combining it on the bench. Breaking down and dicing meat, letting it drain overnight to remove any excess liquid. Salt and drugs Seasoning with salt % (2.8%) Curing agent (nitrite 250) (.1%) 1kg meat and fat = 28 gm salt +1 gm cure salt Your local friendly butcher is the first place to assist with obtaining the curing salt (nitrite 250) Flavourings Dried herbs, oregano, thyme Fennel, whole seeds and ground Pepper, whole peppercorns, cracked, ground white and black Grappa, wine, brandy, rum steeped with garlic and herbs Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat. Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste. Mixing One of the most important steps. There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind. This helps to remove any air bubbles. When mixing, the paste should have a sticky consistency, this is very important. Mix a few times on the bench until you think you have it right then mix it again. Skins/bungs We like to use natural casings that are made from the intestines of various animals Skin sizes vary and can be great to experiment with. If you are Melbourne Liberty Casings is the best place to buy your skins. To prepare the skins. Rinse off any salt in lukewarm water. Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use. To freshen the skins pop half a lemon in the water. You can buy manufactured casings, these are readily available and easy to use. Filling the skins Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly. Filling equipment The equipment we used on the day was as follows Big pump Red pump Sausage gun Tying the salami Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging. Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks. Pricking the salami Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process. Hanging the salami The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter. Mould You should see a white and or a green mould form in a few days. The same mould that you find in your child’s school bag or good cheese. Red and yellow mould is a sign that your salami has been contaminated. How long to hang This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer. This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it. The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste Key points to consider for the fermentation and maturing Temperature An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker. Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying. A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method Humidity Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78% If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form Airflow We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room PH Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in. If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130). Fermentation Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe. The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour. This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product. Salami Recipe Spicy salami 4kg semi lean pork, minced, drained 1 kg pork fat, minced, and diced 140 gm flossy salt (2.8%) 5gm curing salt 25 gm fennel seed, ground 15 gm pepper (white and black) 5 gm cayenne pepper 250 gm salsa Mince pork Mince fat Mix fat and pork, very well Add seasonings, mix very well Mix to a paste Add salsa, Mix to a paste Fill bung Hang
Hi Richo & Angelo, we are in Melbourne and just enjoyed your tutorial! You said you would put the recipes in the description but we can’t seem to find them, any chance we can get them from you?
Richo’s and Angelo’s salami masterclass 2020 Angelo and Adrian at La Luna bistro We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results. I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises. I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat. Angelo Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked. Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time. So, let’s get started Anything with a pulse can be made into a salami We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing. Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill. Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat. Buying the pork as a whole piece is a great way to brush up on your boning skills. Separate the fat, meat and skin and sine and tendon (Skin and scruffy bits are used for cotechino/musetto, bones used to make stock). We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry Dicing up the meat into small pieces means less work for the mincer. It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat. Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both. We recommend mincing the fat and separate and combining it on the bench. Breaking down and dicing meat, letting it drain overnight to remove any excess liquid. Salt and drugs Seasoning with salt % (2.8%) Curing agent (nitrite 250) (.1%) 1kg meat and fat = 28 gm salt +1 gm cure salt Your local friendly butcher is the first place to assist with obtaining the curing salt (nitrite 250) Flavourings Dried herbs, oregano, thyme Fennel, whole seeds and ground Pepper, whole peppercorns, cracked, ground white and black Grappa, wine, brandy, rum steeped with garlic and herbs Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat. Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste. Mixing One of the most important steps. There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind. This helps to remove any air bubbles. When mixing, the paste should have a sticky consistency, this is very important. Mix a few times on the bench until you think you have it right then mix it again. Skins/bungs We like to use natural casings that are made from the intestines of various animals Skin sizes vary and can be great to experiment with. If you are Melbourne Liberty Casings is the best place to buy your skins. To prepare the skins. Rinse off any salt in lukewarm water. Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use. To freshen the skins pop half a lemon in the water. You can buy manufactured casings, these are readily available and easy to use. Filling the skins Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly. Filling equipment The equipment we used on the day was as follows Big pump Red pump Sausage gun Tying the salami Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging. Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks. Pricking the salami Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process. Hanging the salami The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter. Mould You should see a white and or a green mould form in a few days. The same mould that you find in your child’s school bag or good cheese. Red and yellow mould is a sign that your salami has been contaminated. How long to hang This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer. This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it. The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste Key points to consider for the fermentation and maturing Temperature An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker. Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying. A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method Humidity Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78% If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form Airflow We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room PH Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in. If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130). Fermentation Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe. The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour. This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product. Salami Recipe Spicy salami 4kg semi lean pork, minced, drained 1 kg pork fat, minced, and diced 140 gm flossy salt (2.8%) 5gm curing salt 25 gm fennel seed, ground 15 gm pepper (white and black) 5 gm cayenne pepper 250 gm salsa Mince pork Mince fat Mix fat and pork, very well Add seasonings, mix very well Mix to a paste Add salsa, Mix to a paste Fill bung Hang
Richo’s and Angelo’s salami masterclass 2020 Angelo and Adrian at La Luna bistro We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results. I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises. I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat. Angelo Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked. Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time. So, let’s get started Anything with a pulse can be made into a salami We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing. Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill. Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat. Buying the pork as a whole piece is a great way to brush up on your boning skills. Separate the fat, meat and skin and sine and tendon (Skin and scruffy bits are used for cotechino/musetto, bones used to make stock). We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry Dicing up the meat into small pieces means less work for the mincer. It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat. Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both. We recommend mincing the fat and separate and combining it on the bench. Breaking down and dicing meat, letting it drain overnight to remove any excess liquid. Salt and drugs Seasoning with salt % (2.8%) Curing agent (nitrite 250) (.1%) 1kg meat and fat = 28 gm salt +1 gm cure salt Your local friendly butcher is the first place to assist with obtaining the curing salt (nitrite 250) Flavourings Dried herbs, oregano, thyme Fennel, whole seeds and ground Pepper, whole peppercorns, cracked, ground white and black Grappa, wine, brandy, rum steeped with garlic and herbs Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat. Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste. Mixing One of the most important steps. There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind. This helps to remove any air bubbles. When mixing, the paste should have a sticky consistency, this is very important. Mix a few times on the bench until you think you have it right then mix it again. Skins/bungs We like to use natural casings that are made from the intestines of various animals Skin sizes vary and can be great to experiment with. If you are Melbourne Liberty Casings is the best place to buy your skins. To prepare the skins. Rinse off any salt in lukewarm water. Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use. To freshen the skins pop half a lemon in the water. You can buy manufactured casings, these are readily available and easy to use. Filling the skins Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly. Filling equipment The equipment we used on the day was as follows Big pump Red pump Sausage gun Tying the salami Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging. Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks. Pricking the salami Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process. Hanging the salami The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter. Mould You should see a white and or a green mould form in a few days. The same mould that you find in your child’s school bag or good cheese. Red and yellow mould is a sign that your salami has been contaminated. How long to hang This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer. This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it. The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste Key points to consider for the fermentation and maturing Temperature An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker. Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying. A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method Humidity Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78% If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form Airflow We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room PH Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in. If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130). Fermentation Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe. The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour. This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product. Salami Recipe Spicy salami 4kg semi lean pork, minced, drained 1 kg pork fat, minced, and diced 140 gm flossy salt (2.8%) 5gm curing salt 25 gm fennel seed, ground 15 gm pepper (white and black) 5 gm cayenne pepper 250 gm salsa Mince pork Mince fat Mix fat and pork, very well Add seasonings, mix very well Mix to a paste Add salsa, Mix to a paste Fill bung Hang
I chose the carnivore way of eating to restore my health, fat is very important, I cannot find any Italian meat without sugar and dextrose, except prosciutto. We have found that the nitrates are safe to eat in meat.
I learned a lot today. Great sausage I would never recommend eating the meat raw with the curing salt that hasn’t transformed yet. you can make yourself really sick.
Great video to start with but after 15 minutes I could no longer take the verbal assault and switched off. Richo, you don't have to talk all the time, perhaps breathe every now and then to give us a rest.
Guys! Good job with this video. Sort of Abbot and Costello meets Oscar Mayer without the nasty industrial, 55 gallon drum ingredients. Funny AND very educational fare.
80% of your dialog could be edited and ithis video would still be "long Winded" - if sterilization is so important WEAR GLOVES . - I apologize ,. I can not make it all the way through this Video, start to finish,.. COOKING WITH COIAS is so much more with information with 75% less time to watch ...
Pretty informative though I was put off from the show by just too much story telling at virtually every step. I think you could make it easier to listen to if you just gave pithy instruction
Great information, but my gosh, Richo, you talk too much! You give me a headache! Please reduce your nuber of spoken words by 70%.... yoy don't need to repeat yourself and you don't need to share every thiught that comes into your head. Seriously, please, take a tranquilizer.
Angelo's face of annoyance when he separated the casing Adrian had on his mouth from the others made this video for me. 😂
there's no second without speaking - exhausting 🤤
These guys are pretty good. Not totally like the traditional Italians, but not still great. Also, they speak English that allows more people to understand them.
This is such an amazing salumi video. If there is anyway you guys could do this again that would be AMAZING. Big high 5 from Cape Town!
The solution to hold humidity in a small space is fairly simple. Make a slurry of 3 parts salt and one part distilled water. This will maintain 75+/- 1 % humidity within the enclosed space If the slurry becomes too wet add more salt, too dry add more water (very little at a time). No need to spray or guess or even use a hygrometer. IF you like place a couple water softener pellets in the salt slurry early in the process.
Hey guys, that was good. Funny ! That wine and salami looks tasty mate ! Cheers from New Zealand 🇳🇿
Kia Ora bro
Adrian, I'm currently sitting in your restaurant after eating your very tasty selection of cured meats....bloody amazing! In fact, the whole meal was. Kudos to running a great restaurant 🤙
man u can talk
Amazing video and great knowledge from you guys amazing thank you for the video gives me the balls to do it at home now thank you 😊
Yes I tried your method , Got it right first time green mold and all . Now enjoying a very expensive deli product for a low price . This whole Video is entertaining , infinitive and a whole lot of fun . Thank 😁😁you 😁😁 👍👍👍👍👍
Great video guys, I'm a retired Aussie living in Phuket for the past 14 years. I live in Reservoir when back in OZ and know the area very well.
I have been making Salami and Charcuterie as a hobby for over 45 years and now make them all year long in Phuket.
What is the name of your business and address I would love to come and try your produce and talk techniques with you next time I am in Melbourne.
Where do you get your salted casings, I need to buy some larger ones to take back to Thailand me on my next visit.
Keep up the good work very entertaining and I watched every minute of this video.
Well done Ritcho and Angelo best hour ever watching you making ding sausage will look forward to watching you butcher the deck 👍🍺cheers
Great video…..truly a masterclass thank you ❤
Brilliant video and tutorial guys. Well done. Look forward to seeing more
Greetings from the Philippines. I enjoy your instructional videos. I passed your Salami Master Class 😃. Made salami about 3 different times all came out great, thanks to your help. I am hoping you will do a Prosciutto Master Class soon. I'm an American living here. Very hot here, so I use a curing chamber. Keep the videos coming!
Thanks for sharing the knowledge 🙏
This is one of the best method of making sausage I have ever watch . Awesome 👌🙏👍👏👏👏 🫶🫵🫶 💓
Impressive video, thnx
Greetings from Cape Cod, Massachusetts!!! Great video... Thanks so much.
Thanks for watching!
Awesome video matches all your shows look forward to trying some of your products
Awesome thank you!
Nah, You two aren't "Trades Persons"; you are "Crafts Persons" which is a very real and clear distinction. Don't sell yourselves short.
Great video. Just finished my first ever batch of salami this just settled my nerves thanks now I wait 👍🏻
Very entertaining and informative, thank you.
Our pleasure!
I like their wine glasses and carafe. Classic.
That has got to be the most ridiculous meat grinder I ever saw!!!
Great video!
Are you going to continue making videos....your videos are the best I've ever seen .Salute
Wow so wonderful video 👍👍 stay connected friends 🙂🙂
Great video. Cheers
Thank you! Cheers!
good information, thanks for sharing the art
My pleasure
so are you using cure #2 in salami, cures over 30 days. And #1 for finished product under30days?
Have the same Q, currently using cure #1 for my kransky
@@joshuarentz7197
Always use cure number 1 for any product that is finished under thirty days. Cure #1 contains Nitrite, it must not be cooked if added to meat for at least 24 hours.
Cure #1 ( Nitrite ) doesn't preserve meat at all. There is a chemical reaction that takes place over 24 hours, where Nitrite converts to Nitric Oxide a gas, this gas preserves meat.
( do not make a test pattie when cure #1 has just been added ) NAUGHTY RICHO !!.LOL
Cure #2 has Nitrite, and Nitrate.
After 30 days Nitrate begins to convert and preserve but remains dormant until such time. So only use for long cure.
Hope this helps
I need to make this with my first harvest!!❤❤❤
Hope you enjoy
Thank you
You guys should put out more content and shorter videos. Thank you for the time sharing your recipe, very informative! - From the USA.
👏👏👏
Cracking good Video and master class. Can you mix the herbs and spice before mincing?
Yes you can!
@@adrianrichardson827 Thanks Mate. I can't wait to watch it again and then try my own. Thank you again for a brilliant Vlog. You are a true inspiration and I love all your shows. Regards Darren.
It's not rocket surgery, but is it brain science?😁 Lovely video. Thanks!
Do you have a video using the big water main pipe for forming a ham or bologna?
Damn, Adrian's speach /word delivery rate is just..... Wow!
Yeah; Antipodeans speak bloody fast...(English is the most "fast and furious" European language (possibly because it is a bastardised and amalgamation of many languages and dialects), Aussies abd Kiwis take this to the next level) but Adrian takes this to the next level.
Thanks boys cool video we made successful salami last winter. Have you tried cutting salami about 15mm 20mm thick and frying off a bit ? It's next level with a beer or wine cheers Steve Zorzi
That needs to our next video
G’day guys,how and where can we buy your salami’s from,also great video can’t wait for more of them 🍷🍷🍷
Hey Mate You can only eat these delicious salamis at La Luna Bistro (thanks for the great feedback)
Wow, What a great salami video absolutely sensational . Could I have the recipe if you don't mind great work many thanks.
Richo’s and Angelo’s salami masterclass 2020
Angelo and Adrian at La Luna bistro
We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results.
I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises.
I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork
Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat.
Angelo
Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat
Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked.
Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time.
So, let’s get started
Anything with a pulse can be made into a salami
We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing.
Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill.
Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat.
Buying the pork as a whole piece is a great way to brush up on your boning skills.
Separate the fat, meat and skin and sine and tendon
(Skin and scruffy bits are used for cotechino/musetto, bones used to make stock).
We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry
Dicing up the meat into small pieces means less work for the mincer.
It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat.
Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both.
We recommend mincing the fat and separate and combining it on the bench.
Breaking down and dicing meat, letting it drain overnight to remove any excess liquid.
Salt and drugs
Seasoning with salt % (2.8%)
Curing agent (nitrite 250) (.1%)
1kg meat and fat = 28 gm salt +1 gm cure salt
Your local friendly butcher is the first place to assist with obtaining the curing salt
(nitrite 250)
Flavourings
Dried herbs, oregano, thyme
Fennel, whole seeds and ground
Pepper, whole peppercorns, cracked, ground white and black
Grappa, wine, brandy, rum steeped with garlic and herbs
Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat.
Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste.
Mixing
One of the most important steps.
There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind.
This helps to remove any air bubbles.
When mixing, the paste should have a sticky consistency, this is very important.
Mix a few times on the bench until you think you have it right then mix it again.
Skins/bungs
We like to use natural casings that are made from the intestines of various animals
Skin sizes vary and can be great to experiment with.
If you are Melbourne Liberty Casings is the best place to buy your skins.
To prepare the skins.
Rinse off any salt in lukewarm water.
Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use.
To freshen the skins pop half a lemon in the water.
You can buy manufactured casings, these are readily available and easy to use.
Filling the skins
Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly.
Filling equipment
The equipment we used on the day was as follows
Big pump
Red pump
Sausage gun
Tying the salami
Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging.
Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks.
Pricking the salami
Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process.
Hanging the salami
The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter.
Mould
You should see a white and or a green mould form in a few days.
The same mould that you find in your child’s school bag or good cheese.
Red and yellow mould is a sign that your salami has been contaminated.
How long to hang
This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer.
This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it.
The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste
Key points to consider for the fermentation and maturing
Temperature
An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker.
Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying.
A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method
Humidity
Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78%
If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form
Airflow
We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room
PH
Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in.
If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130).
Fermentation
Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe.
The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour.
This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product.
Salami Recipe
Spicy salami
4kg semi lean pork, minced, drained
1 kg pork fat, minced, and diced
140 gm flossy salt (2.8%)
5gm curing salt
25 gm fennel seed, ground
15 gm pepper (white and black)
5 gm cayenne pepper
250 gm salsa
Mince pork
Mince fat
Mix fat and pork, very well
Add seasonings, mix very well
Mix to a paste
Add salsa,
Mix to a paste
Fill bung
Hang
Thanks so much.👌👌
Hi Richo & Angelo, we are in Melbourne and just enjoyed your tutorial! You said you would put the recipes in the description but we can’t seem to find them, any chance we can get them from you?
Richo’s and Angelo’s salami masterclass 2020
Angelo and Adrian at La Luna bistro
We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results.
I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises.
I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork
Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat.
Angelo
Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat
Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked.
Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time.
So, let’s get started
Anything with a pulse can be made into a salami
We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing.
Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill.
Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat.
Buying the pork as a whole piece is a great way to brush up on your boning skills.
Separate the fat, meat and skin and sine and tendon
(Skin and scruffy bits are used for cotechino/musetto, bones used to make stock).
We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry
Dicing up the meat into small pieces means less work for the mincer.
It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat.
Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both.
We recommend mincing the fat and separate and combining it on the bench.
Breaking down and dicing meat, letting it drain overnight to remove any excess liquid.
Salt and drugs
Seasoning with salt % (2.8%)
Curing agent (nitrite 250) (.1%)
1kg meat and fat = 28 gm salt +1 gm cure salt
Your local friendly butcher is the first place to assist with obtaining the curing salt
(nitrite 250)
Flavourings
Dried herbs, oregano, thyme
Fennel, whole seeds and ground
Pepper, whole peppercorns, cracked, ground white and black
Grappa, wine, brandy, rum steeped with garlic and herbs
Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat.
Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste.
Mixing
One of the most important steps.
There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind.
This helps to remove any air bubbles.
When mixing, the paste should have a sticky consistency, this is very important.
Mix a few times on the bench until you think you have it right then mix it again.
Skins/bungs
We like to use natural casings that are made from the intestines of various animals
Skin sizes vary and can be great to experiment with.
If you are Melbourne Liberty Casings is the best place to buy your skins.
To prepare the skins.
Rinse off any salt in lukewarm water.
Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use.
To freshen the skins pop half a lemon in the water.
You can buy manufactured casings, these are readily available and easy to use.
Filling the skins
Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly.
Filling equipment
The equipment we used on the day was as follows
Big pump
Red pump
Sausage gun
Tying the salami
Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging.
Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks.
Pricking the salami
Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process.
Hanging the salami
The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter.
Mould
You should see a white and or a green mould form in a few days.
The same mould that you find in your child’s school bag or good cheese.
Red and yellow mould is a sign that your salami has been contaminated.
How long to hang
This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer.
This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it.
The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste
Key points to consider for the fermentation and maturing
Temperature
An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker.
Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying.
A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method
Humidity
Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78%
If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form
Airflow
We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room
PH
Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in.
If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130).
Fermentation
Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe.
The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour.
This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product.
Salami Recipe
Spicy salami
4kg semi lean pork, minced, drained
1 kg pork fat, minced, and diced
140 gm flossy salt (2.8%)
5gm curing salt
25 gm fennel seed, ground
15 gm pepper (white and black)
5 gm cayenne pepper
250 gm salsa
Mince pork
Mince fat
Mix fat and pork, very well
Add seasonings, mix very well
Mix to a paste
Add salsa,
Mix to a paste
Fill bung
Hang
Can you please send recipe to me in New Zealand.
How can I get the recipes for the salami etc from you.
Richo’s and Angelo’s salami masterclass 2020
Angelo and Adrian at La Luna bistro
We love our salami, and we both come from families that have been preserving meat for centuries, making salami is not only a great way to preserve, it’s an art form with the most delicious results.
I grew up eating and loving smallgoods and when I opened la Luna bistro over 23 years ago, I wanted an eating house/bistro/trattoria that serves great food with a back to basics approach. What we served is what we make, all of the beef is dry-aged, bread baked daily, pickles, preserves, pasta, and of course, the smallgoods are all made on the premises.
I tended to buy whole animals, break them down and turn all of the parts into the delicious morsels that end up on your fork
Dry-aged beef, aged on the bone matures in flavour like a great wine, retains all of its natural juices and tenderises, slowly and naturally. Dry aging on the bone is a far superior in all aspects than the “wet” method of aging meat.
Angelo
Angelo, 6 generations of Italian butchers, been working together at La Luna for nearly 20 years, Angelo cut his teeth as a young butcher working at Jonathan's in smith street Collingwood. He has made small goods with some of the finest salami making families in Italy and Australia and most importantly shares my passion with making salami, smallgoods and all things meat
Angelo is responsible for all things meat at La Luna bistro and Bouvier Bar and Grill, from making all of the smallgoods to portioning, breaking down animals and all of the crazy things I get him to do, cotechino, haggis, blood sausage, you name it, if it’s got a pulse we find some way to prepare it to be cooked.
Angelo and I are tradesmen, our job is to pass on our skills, and bypassing on what we know we are hoping that we can make a better world one salami at a time.
So, let’s get started
Anything with a pulse can be made into a salami
We like to use Female pigs, fresh is extremely important, meat for salami must be at its best before processing.
Fresh farm kill pigs are the best, processed while still warmed and hung ready to ferment and mature kill.
Though mainly we use whole pigs, we use the whole shoulder when we make smaller batches, a good pork shoulder has the right ratio of fat to meat.
Buying the pork as a whole piece is a great way to brush up on your boning skills.
Separate the fat, meat and skin and sine and tendon
(Skin and scruffy bits are used for cotechino/musetto, bones used to make stock).
We like to have about 20 percent fat, great for flavour and will ensure that the salami is not dry
Dicing up the meat into small pieces means less work for the mincer.
It is also important to keep all the meat cold, if the protein gets too warm/hot it will not bind and could become unsafe to eat.
Fat can be minced and diced depending on the effect you require for the end product. We prefer a combination of both.
We recommend mincing the fat and separate and combining it on the bench.
Breaking down and dicing meat, letting it drain overnight to remove any excess liquid.
Salt and drugs
Seasoning with salt % (2.8%)
Curing agent (nitrite 250) (.1%)
1kg meat and fat = 28 gm salt +1 gm cure salt
Your local friendly butcher is the first place to assist with obtaining the curing salt
(nitrite 250)
Flavourings
Dried herbs, oregano, thyme
Fennel, whole seeds and ground
Pepper, whole peppercorns, cracked, ground white and black
Grappa, wine, brandy, rum steeped with garlic and herbs
Dried spices and herbs can make air pockets in the salami as it matures, Pre-soaking whole spices in wine is good, so they don't dry out the mix and making sure that spices are well mixed throughout the meat.
Salsa, concentrate, you could make your own or buy this product, this is peppers and chili cooked to a thick paste, to the consistency of tomato paste.
Mixing
One of the most important steps.
There are two reasons why mixing is one of the most important steps, to evenly incorporate the meat and fat and to get the proteins to bind.
This helps to remove any air bubbles.
When mixing, the paste should have a sticky consistency, this is very important.
Mix a few times on the bench until you think you have it right then mix it again.
Skins/bungs
We like to use natural casings that are made from the intestines of various animals
Skin sizes vary and can be great to experiment with.
If you are Melbourne Liberty Casings is the best place to buy your skins.
To prepare the skins.
Rinse off any salt in lukewarm water.
Leave them to soak for an hour or so in plenty of water, this will soften them and make them easier to use.
To freshen the skins pop half a lemon in the water.
You can buy manufactured casings, these are readily available and easy to use.
Filling the skins
Whatever way you chose to fill, make sure you don’t add any air to the mixture, make sure you pack the mixture into your pump very tightly.
Filling equipment
The equipment we used on the day was as follows
Big pump
Red pump
Sausage gun
Tying the salami
Whether you are using netting or string (or a combination of both), making sure that the salami is tied well is important, so that it does not let any air in and so that it will not fall down while it is hanging.
Netting is a great way to hold the salami firmly and helps to squeeze it tight while it shrinks.
Pricking the salami
Pricking allows the air trapped inside to get out and allows the salami to breathe during the fermentation process.
Hanging the salami
The best way to hang the salami is on hooks in a cool, shady place well away from vermin that has some airflow, most garages in Melbourne fit these criteria during winter.
Mould
You should see a white and or a green mould form in a few days.
The same mould that you find in your child’s school bag or good cheese.
Red and yellow mould is a sign that your salami has been contaminated.
How long to hang
This will depend on the size and the conditions, a regular size salami can take 6 to 10 weeks, though if you like it firm and hard you can leave it for longer.
This stage is more about experience, best to let your salami hang for a little longer than you think the first few times you make it.
The only sure way of knowing is to cut it open and have a look, the best part of all is the first taste
Key points to consider for the fermentation and maturing
Temperature
An initial temperature of 20 degrees C and higher to get the fermentation going for 24 to 36 hours. This is what is used in more commercial operations and specialised fermentation cabinets that can be purchased for the home salami maker.
Then the temperature is reduced to around 12 to 4 degrees Celsius (12-14 C) for the remaining period of maturing and drying.
A slower and common “home-style” method is to ferment mature and age at a constant 12 to 14 degrees for the entire period, this is the backyard, garage method. I prefer this slower more natural method as it is much easier to control and is a more traditional method
Humidity
Humidity is a much more difficult thing to control in a garage environment, however, salami made in Melbourne from Queens birthday weekend onwards, takes advantage of Melbourne’s perfect salami making weather78%
If you are using a wine fridge, a light spray of water from a spray pack every day should ensure that there is enough moisture to allow the salami to dry evenly and that there is enough moisture to allow the mould to form
Airflow
We like to have some air flowing through our salami curing room, to keep the air fresh and clean, however, we have taken a great deal of effort to stop any flies from gaining access to this room
PH
Generally, we work to maintaining a PH of 5.6. this slightly acidic environment (between a banana and a tomato) is what keeps the nasties out and the good bacteria in.
If you want to monitor the PH of your small goods you can use a litmus paper, or my favourite cost-effective a sushi PH tester $130).
Fermentation
Create an environment for the good organisms (lactic acid bacteria) to form and grow to keep out the nasty organisms/pathogens, keeping it safe.
The lactic acid bacteria also help’s bind proteins, expel water and give it a slightly tangy flavour.
This is a very important stage, in the meat industry they use high temperatures 20C and above to speed up this process,at home, we use a slow fermentation process where we hold the salami at 12 - 14 C to make a more natural product.
Salami Recipe
Spicy salami
4kg semi lean pork, minced, drained
1 kg pork fat, minced, and diced
140 gm flossy salt (2.8%)
5gm curing salt
25 gm fennel seed, ground
15 gm pepper (white and black)
5 gm cayenne pepper
250 gm salsa
Mince pork
Mince fat
Mix fat and pork, very well
Add seasonings, mix very well
Mix to a paste
Add salsa,
Mix to a paste
Fill bung
Hang
That's a big salami
I chose the carnivore way of eating to restore my health, fat is very important, I cannot find any Italian meat without sugar and dextrose, except prosciutto. We have found that the nitrates are safe to eat in meat.
10:02 Okay!
I was always told not to eat and converted nitrate, i.e. your curing salt. So no raw taste test for me.😊
I learned a lot today. Great sausage I would never recommend eating the meat raw with the curing salt that hasn’t transformed yet. you can make yourself really sick.
Hi Adrien!
Aren't You hungarian? 😄 You eat, and drink just like we! 😊
Where can you get those net holder's?
Did they post the recipe?
What size mincer blade did you use in video class?
42 plate (depending on how you like your salami)
Queen,s Birthday Weekend... is this the same as "wing-nuts" Charlie's birthday.
Can we download somewhere the recipes ?
Now some pepperoni
Can you leave nitrate out, I believe it is not healthy.
How long to you hang salami
Hygiene is very important regardless of what your doing or making, that's unless the person is a dirty person
😋
Fat is pure energy for human life
Great video to start with but after 15 minutes I could no longer take the verbal assault and switched off. Richo, you don't have to talk all the time, perhaps breathe every now and then to give us a rest.
❤ 😂 🍀 Do you use live animals or dead animals 💟👌🙏👍👏👏👏
wow amazing video, thx
Why put nitrates. C'mon boys our parents never used it keep it natural naturally 👍😊
G'day mate ❤ U 2 are amazing 💓
👌🙏🙏🙏 🫶🫵🫶👍
Guys! Good job with this video. Sort of Abbot and Costello meets Oscar Mayer without the nasty industrial, 55 gallon drum ingredients.
Funny AND very educational fare.
2024 here and the irreverence for the covid protocols is appreciated. Here's to keeping the insides disinfected.
You don’t cool the meat before you grind it
I remember the guy now from about twenty yrs ago on food network. I do like his style even if he’s intense
That man is talking too much, let the butcher do his work, you slow down his work.
80% of your dialog could be edited and ithis video would still be "long Winded" - if sterilization is so important WEAR GLOVES . - I apologize ,. I can not make it all the way through this Video, start to finish,.. COOKING WITH COIAS is so much more with information with 75% less time to watch ...
Yes, the sway-back boner, , , it' important to use it properly, pressure, not fast rubbing. Using your boner should be done slowly
Pretty informative though I was put off from the show by just too much story telling at virtually every step. I think you could make it easier to listen to if you just gave pithy instruction
Hey Craig Originally made for a live audience and shared, happy to create an edited version also
The temperature of that mince looks way too warm..also, you should learn to give your mouth a rest…it’s intolerable how much you talk.
Richo talks too much
Great information, but my gosh, Richo, you talk too much! You give me a headache! Please reduce your nuber of spoken words by 70%.... yoy don't need to repeat yourself and you don't need to share every thiught that comes into your head.
Seriously, please, take a tranquilizer.
Did he just correct himself, tradesman to tradesperson? Woke.
Blah blah blah, get to the point. Lost interest!
Gosh, how much this Adrain talks nonsense ...I got Bored and quit watching it the after 8 minutes!
You ruined it with nitrates.
My god you’re fucking intense😂 Take a Valium mate❤️
Originally designed for a ZOOM audience during covid when Melbourne was in lockdown (needed a bit of up energy)
How do you sharp them 🙏 please 🫶 🫶 🫶 Masters 💓
real sausage party you got there fellas