Thanks Eric. I have seen the UMAI product and use it for dry aging roasts, If not for this video I wasn't prepared to venture into this. Made my first batch of the Salami, kept a weekly weight log and tasted my first sample today. Fantastic. Results were better than I expected. Again, thank you.
Some advice I can offer you and your audience. After you Salumi (Or other Charcuterie) reaches the desired weight loss, remove it from the UMAi bag and vacuum seal it using a traditional vacuum sealer. By doing so the finished product will maintain its moist consistency. Thanks Again for the Posts.
Thank you My Friend, all the way from Au. Due to your videos & other very generous people on the interweb, I have now made several batches of my own plagiarised salami. Just made another 5kg today. Great stuff.😊😊😊😊
My 13 year old daughter and I have been wanting to start making salami but felt that the initial investment for a drying chamber might be too much. This seems like a great intro to it. Thanks.
Using a root cellar I'm barely getting away w turning out traditional salami recipe proper. Those kits might be key till I get a fridge unit. Great video as always
Eric thank you so very much I really appreciate it you really do listen to your viewers and I know that you put this up because I’m sure you’ve had me asking a lot and a lot of other people so kudos to you sir
Thanks for your efforts with UMAi products, as I mentioned before I’ve been using the UAMI bags for Capicola for many years with great success. I totally agree to your comments that the spice blends are surprisingly good. As you now know a Curing Chamber Isn’t needed to creat some great Charcuterie using UMAi products. I was tempted to try the Salumi (using the UMAi Kit) and now your video just sealed the deal for me, I’m definitely gonna make some Salumi along with a Bresaola using the UMAi Kits. You guys are the Best! Thanks again for your comment to this art, keep the posts coming...
Do you have any suggestions for filling if you don't have a stuffer? Maybe a piping bag? I'm sure it's tedious but I'd probably only make a bag at a time. Thanks for the vid and rec on the umai stuff!
Hiii!! Thanks for a great video! I have a question.. how long approximately did it take for the 40% weight loss? And did those times differ using the aging chamber vs the fridge?
I found the time to be pretty close to the same. The larger one took 80-90 days and the 60mm too roughly 50-60 days. The smallest one was ready in about 4 weeks
Been using them for a couple years-- I would suggest not using any casings larger than 50mm. With 70 mm bags I'll sous vid because the center sometimes just won't harden. I didn't like their pep spice blend. Capicolas will be ready to try in another month.
Thank You for this review. I want to try making my own but I'm not ready to commit to all the equipment. this will be a good way to ease into it! I'm making some Texas hot links this morning!
@@V-C137 What is traditional? The old way. Our forefathers would have used all of the new methods and technology if they had it back then. There is nothing fake about being smart. ;)
@@V-C137 My issue was you calling him fake. The only thing I see that not "Traditional" is the use of a curing chamber. If you want to hang your salami in your basement have at it. You do you
@@2guysandacooler My friend and I are getting our feet wet with fully dried meats, your videos are very helpful with some of the hiccups, thanks again!
How easy is living in a developed country. I haven't ate salami in almost a year because it is so freaking expensive down here in Venezuela that I can't afford it, albeit I love it. When I see someone wondering "Is it worthy to DIY salami at home?" I think "Amigo, you wouldn't make it six months down here..."
Why would you assume that I live in a developed country🤣🤣🤣. I live in Panama (we're neighbors). The salami here is very expensive here too. The point of this video was to determine if this product produced an acceptable salami for the aspiring salumist. Not to determine if it's better to make your own🤣 When you watch my videos, take a step back, a deep breath, and enjoy the journey. Save the judgement 😉
Great videos thanks for all the great info, I have a few questions if you have the time. Is the Bactoferm mold 600 necessary? If not, do you suggest a beginner use it? why or why not?
Fantastic video as always. Do you think you could wipe with white wine to promote the penicillium in the fridge method or are the conditions not right.
7:41 Just looking at it I can tell this smells and tastes amazing! I love salami and just started making it as a hobby after tasting some homemade stuff that blew my palate off this planet.
Great video. I’m curious what is it about this regurgitated salami skins That make it work when normal salami may not come out as well? Does the skin slow the process down and less breathable, as fridges can be too cold? And how long do you think fridge vs chamber took?
Do you store your finished salamis and other meats in a refrigerator? I saw other meats that’s were in netting next to the ummai salami when you put it in the refrigerator
Hey Sam. I do store them in the fridge. The netting meat was dry aged beef but generally after I'm finished I'll vac seal them and keep them in the fridge.
Great video, thanks for the helpful comparison and the clear but well paced instructions. I'm curious if you could get more of the "funky" taste out of the fridge ones if you let them ferment a little longer or is it purely the presence of the penicillium that's giving it the added flavor?
I have a question, here in Indochina we have 32 degrees Celsius every day..can I also let the filled intestines mature and dry in the refrigerator (12 weeks??)..or is that not possible.... I look forward to your response...
Eric at what temp was the refrigerator when you were doing the drying. This looks like it is easier than the traditional method, got a fridge in the wood shop that would work fine!
Hello Greg. This is just a normal fridge so 33-38F. This method is very easy and produces nice acceptable results!! It's a great place to start when making salami!
I enjoy your content, and really like learning about food preservatoin techniques for me and my family/friends. I am interesting in how it was done historically. I don't really want to have to buy multiple gadgets and all this specialized stuff. Is there any change you could do a video (or videos) on how it was done in the old days? Let's face it, our ancestors preserved meat this way because they didn't have refrigeration, etc. I'd like to learn those skills.
Hey Paul, curing meat like this was traditionally only done in the winter months and in places of the world where the conditions were appropriate for drying. It's the reason Hawaii or Costa Rica doesn't have salami. So unless you live in an area that has a decent winter and you have a basement or cellar that has moderate temps (around 55f) and a high humidity (75%), you will need special equipment.
@@2guysandacooler Thanks for the reply. I live in North Central MN and could do this type of food preservation potentially. I guess what I'm looking for is an actual range of conditions where this can be done. 55 degrees and 75% humidity is pretty specific. And how would they even know how to quantify this back in the day? Can it work at 60 degrees and 68% humidity? Etc. I'll need to dig into it more. I thank you for leading me in this direction and I enjoy your content.
@@paulschwartz2464 yep. The range is 50-60f with a humidity between 70 & 80 percent. That is for the drying phase. The fermenting phase is hotter. 65-75f with 90% humidity. Hope that helps
Interesting video! So salami doesn’t need the right humidity level of chamber to Come out well as the salami in the fridge you did didn’t have humidity control. Obviously the right humidity makes it better but seems ok in the fridge. I’ve done salami in the shed and I’ve cured small cuts of steaks in the fridge and I have a theory, if the meat is in the fridge a short time it can come out ok, if takes longer it really needs a chamber or in the shed in winter. Thicker pieces of meat can struggle in the fridge to dry all the way in the centre. Obviously chamber is better but fridge definitely can definitely do the job on some level. What’s your thoughts on this?
That's a good question. I'm not sure. I know the collagen wraps allow the meat to breath too fast in low humidity. It's a perforated sheet so it dries out too fast. Between the two I think the bags would work better.
Hi love you videos great information and knowledgeable advice. Can you please make a video or explain how to use Fermento in sausage making and the benefit and how much % that will be greatly appreciated. Thank you for all your time and videos.
I did a Rib eye and a Capicola with theses bags both cane out nice!!! Dry Aged steak is not for me !!! Capicola was delicious but I could tell it wasn't as good as a traditionally cured one, just missing something.
I want me some hot dry sopresat. Plenty of garlic, salt, peppers, fennel/anise, paprikas, et cetera, extractives, natural methods, and aged months until rock hard. Thats the one i n need and love. Gonna make my own! Love❤
I have tried to get the UMAI bags but, it would cost me about $150 to get them to try. I live in the Philippines and right now the post office is shut down so no deliveries. Have you or anybody watching this video tried regular plastic bags for this? I re-made a refrigerator into a curing chamber but, here the only controllers come from China and are not accurate at all. I had 2, one for a humidifier and 1 for a de-humidifier and the controls never kept the humidity correct. Here the humidity is very high so it is extremely difficult to try to get it under control.
Regular plastic bags wouldnt work, it’s about permeability. Look into things like dry-aging bags and such, if you’re still into it? Maybe there’s a supplier closer to you
How annoying is it to make salami without a grinder and stuffer? Can I just spoon feed the casing with the meat I mix by hand? I know I have to keep the meat tight and without air pockets to decrease the chance of bad bacteria growing inside, but how difficult is it to do this without a stuffer? Especially as a complete beginner.
If the casing is large enough it's not that hard. It gets annoying when you are trying to make 10 pounds or more but for small batches you can make it work... Just pack it in there tight and remove any air pockets
So question. I am new to salami making and thought I would try the umai system first. Over the weekend, I made 15 lbs of equal parts pepperoni, salami and soppressata. After 36 hours in my turned off oven I took it out to hang in my modern frost free refrigerator. What I noticed was liquid inside of the casings for all 6 of my salamis. Is that normal?
Interesting. Typically that's not normal but I've seen all sorts of things happen. Can you share your recipe with me and I can better determine what might be going on. twoguysandacooler.com/contact-us/ Let me know the starter culture you used as well as any additional ingredients you might have added like water, ice, things like that....
To be fair, I’ve been making salami in my basement and, before that, my fridge. It is absolutely possible to make all types of cured meats without any special equipment, starter cultures or nitrates.
Of course it's possible, but you are playing with fire when it comes to safety. Being cavalier with this process is very irresponsible. There are many people who are learning how to cure meats at home for the first time and there's a decent chance they will be sharing their cured meats with friends, neighbors, and family. It is much better to instruct someone on how to cure meats at home safely and correctly so that the product they produce will be 100% safe to eat.
@@2guysandacooler I know the risks, but my family has been curing meats for generations. None of us have been harmed in any way by it. I appreciate your commitment to safety, though for those that haven’t had the same level of experience.
Use the spoon measurement. Don't weigh the starter culture. This packet is intended to be used all at once, if you weigh it for small batches (less than 30 pounds) you will most likely not have a good balance of bacteria to filler ratio. Trust me on this
So uhh…… I did it ghetto and threw half ground beef half spicy sausage……. Shit ton of spices and a shit ton of salt,two slices of bacon for the fat, mixed well and wrapped it in junk mail paper……. It’s now sitting in my fridge…….. how’s this gona go? Lol
If you plan on making this salami in your fridge then all you need are these Umai bags and a regular refrigerator. If you plan on making this salami in a curing chamber then the temp needs to be 55F and the humidity needs to be 80% - ruclips.net/video/CRi1QPsYAgc/видео.html
I would like to know if all of the starters, and other ingredients you use are necessary. I have watched other videos on making salami, and some only use salt, pepper, paprika maybe a pepper paste and red wine. I know keeping things in proportion is important to prevent the wrong bacteria from growing and creating something toxic.
Hey Carl. There are a lot of "tutorials" on you tube about how to make salami. I can't guarantee the safety of the other methods used. When it comes to my tutorials I can guarantee that you will be producing a safe product to not only eat but to feed your children and neighbors. I often cringe when I see other "tutorials". Salami making is awesome but it presents the most room for error. In my opinion it's better to be safe than sorry.
pink salt no no we don't put nitrates for other crap in our salami we make it like the Italians make it without junk you want your salami to last 10 years outside and put pink salt but I do it the way the Italians do it
That's very nice but the problem is this, the way the Italians make salami is with freshly slaughtered and butchered animals. In the United States not everyone has access to that. Adding a curing salt provides a level of protection that is necessary when you buy meat from the grocery store. Same with adding a starter culture for fermentation. So while I appreciate your "old world" method I would think that you would also appreciate the fact that someone is out there trying to keep this craft alive by inspiring others to get into meat preservation. We all have different journeys, no reason to judge another for a different method.
I disagree buying meat for my meat market or a meat retailer i have to get the right temperature it has has been checked by the the food the food cops. Only sense about World War I nitrates and nitrites have been put into food meets and other things basically because it's been found that you can keep lots of foods for a longer. Of time a lot longer than non-cured meat when you cure meet the old fashioned way i think it's better much better@@2guysandacooler
My brother in law and I have started making salami using Umai, it has been a great way to get into the hobby without the fancy gadgets
Is there another substitute to umai drying bag?
Thanks Eric. I have seen the UMAI product and use it for dry aging roasts, If not for this video I wasn't prepared to venture into this. Made my first batch of the Salami, kept a weekly weight log and tasted my first sample today. Fantastic. Results were better than I expected. Again, thank you.
Some advice I can offer you and your audience. After you Salumi (Or other Charcuterie) reaches the desired weight loss, remove it from the UMAi bag and vacuum seal it using a traditional vacuum sealer. By doing so the finished product will maintain its moist consistency. Thanks Again for the Posts.
Sure if you want phthalates in your food, otherwise don't cook with plastic.
Thank you My Friend, all the way from Au.
Due to your videos & other very generous people on the interweb, I have now made several batches of my own plagiarised salami.
Just made another 5kg today.
Great stuff.😊😊😊😊
My 13 year old daughter and I have been wanting to start making salami but felt that the initial investment for a drying chamber might be too much. This seems like a great intro to it. Thanks.
Great video! Very objective and informative, especially for those of us who don't have multiple fridges for drying etc.
Still need the fridge eh.
I’ll be building one soon.
With all your advice, piece of cake my friend
Thank you
Right on!
Using a root cellar I'm barely getting away w turning out traditional salami recipe proper. Those kits might be key till I get a fridge unit.
Great video as always
AWESOME VIDEOS!!! Thank you for inspiring me and taking the fear out of making my own Salami.
Really great video! I want to try this.
You obviously put in a lot of effort with this project. Very much appreciated!
Thank you very much!
Eric thank you so very much I really appreciate it you really do listen to your viewers and I know that you put this up because I’m sure you’ve had me asking a lot and a lot of other people so kudos to you sir
You are very welcome
2 Guys & A Cooler hey Eric is there a way to email you
2 Guys & A Cooler I just did your thing on your website so hopefully I can email you and get in touch with you without clogging up RUclips
Awesome. That's the way you do it... Talk soon
Thanks for your efforts with UMAi products, as I mentioned before I’ve been using the UAMI bags for Capicola for many years with great success. I
totally agree to your comments that the spice blends are surprisingly good. As you now know a Curing Chamber Isn’t needed to creat some great Charcuterie using UMAi products. I was tempted to try the Salumi (using the UMAi Kit) and now your video just sealed the deal for me, I’m definitely gonna make some Salumi along with a Bresaola using the UMAi Kits. You guys are the Best! Thanks again for your comment to this art, keep the posts coming...
Great video and a good honest opinion, Good to have an option when thinking of getting into salami making. cheers guys
New to the channel, and am a huge fan already! Thinking about trying the UMAI method. New to sausage making here!!
Excellent.. Welcome. If you have any questions be sure to let me know...
Interestingly I found this video while researching alternatives for making salami. I will continue down the path of dedicated chamber.
Do you have any suggestions for filling if you don't have a stuffer? Maybe a piping bag? I'm sure it's tedious but I'd probably only make a bag at a time. Thanks for the vid and rec on the umai stuff!
Sure, a piping bag would work. Just make sure its in there nice and tight..
What was the humidity and temperature of the fridge? I really want to try that method for now. Great video!😅
regular fridge temps. Nothing special
Great video! I didn't see the meat quantities/recipe. Thanks
Thanks for sharing!
Fantástico meu amigo. Parabéns!!!!!! Os salames e peperonis ficaram com uma aparência apetitosa. Um forte abraço aqui de Valinhos-SP, Brasil.
I do UMAI salami and all that's missing is the mold. I also do other charcuterie like coppa and bresola that are great.
I am asking for advice on purchasing
electric salami fermentation oven.
Hiii!! Thanks for a great video! I have a question.. how long approximately did it take for the 40% weight loss? And did those times differ using the aging chamber vs the fridge?
I found the time to be pretty close to the same. The larger one took 80-90 days and the 60mm too roughly 50-60 days. The smallest one was ready in about 4 weeks
You should try thier loin bag. It's not intended for salami, but it makes an awesome 5# large diameter salami.
WOW. That's a large salami! What's the diameter of that bad boy!
@@2guysandacooler just over 4 inches.
Great video thanks for sharing.
Been using them for a couple years-- I would suggest not using any casings larger than 50mm. With 70 mm bags I'll sous vid because the center sometimes just won't harden.
I didn't like their pep spice blend. Capicolas will be ready to try in another month.
How long did it sit in your fridge - the ‘weight loss’ stage??
Another great video....especially for someone on a budget who can't afford a dryer
Thanks 🙏
Thank You for this review. I want to try making my own but I'm not ready to commit to all the equipment. this will be a good way to ease into it! I'm making some Texas hot links this morning!
& the methods there are actually the traditional way, not the fake way new ways he’s showing here & calling “traditional“
@@V-C137 What is traditional? The old way. Our forefathers would have used all of the new methods and technology if they had it back then. There is nothing fake about being smart. ;)
@@ericfoster3636 then that's not traditional is it? If it's a new & improved method, then it's clearly NOT "traditional" reply if I'm wrong
@@V-C137 My issue was you calling him fake. The only thing I see that not "Traditional" is the use of a curing chamber. If you want to hang your salami in your basement have at it. You do you
@@ericfoster3636 cool, no hating, tho also the casing he's using isn't traditional
Beautiful products!
Great and informative videos, as always!
Glad you like them!
@@2guysandacooler My friend and I are getting our feet wet with fully dried meats, your videos are very helpful with some of the hiccups, thanks again!
How easy is living in a developed country. I haven't ate salami in almost a year because it is so freaking expensive down here in Venezuela that I can't afford it, albeit I love it. When I see someone wondering "Is it worthy to DIY salami at home?" I think "Amigo, you wouldn't make it six months down here..."
Why would you assume that I live in a developed country🤣🤣🤣. I live in Panama (we're neighbors). The salami here is very expensive here too. The point of this video was to determine if this product produced an acceptable salami for the aspiring salumist. Not to determine if it's better to make your own🤣
When you watch my videos, take a step back, a deep breath, and enjoy the journey. Save the judgement 😉
Great videos thanks for all the great info, I have a few questions if you have the time. Is the Bactoferm mold 600 necessary? If not, do you suggest a beginner use it? why or why not?
Fantastic video as always. Do you think you could wipe with white wine to promote the penicillium in the fridge method or are the conditions not right.
Thanks Mark. White wine would actually keep molds from growing but either way a refrigerator is too cold to promote good penicillium growth
7:41 Just looking at it I can tell this smells and tastes amazing! I love salami and just started making it as a hobby after tasting some homemade stuff that blew my palate off this planet.
Great video. I’m curious what is it about this regurgitated salami skins That make it work when normal salami may not come out as well? Does the skin slow the process down and less breathable, as fridges can be too cold? And how long do you think fridge vs chamber took?
Do you store your finished salamis and other meats in a refrigerator? I saw other meats that’s were in netting next to the ummai salami when you put it in the refrigerator
Hey Sam. I do store them in the fridge. The netting meat was dry aged beef but generally after I'm finished I'll vac seal them and keep them in the fridge.
Can you add mold to the UMI product in the fridge?
Great video, thanks for the helpful comparison and the clear but well paced instructions. I'm curious if you could get more of the "funky" taste out of the fridge ones if you let them ferment a little longer or is it purely the presence of the penicillium that's giving it the added flavor?
No. The funky comes from the mold. 😁
Can I use the Mold 600 on the outside of the UMAI casing for my salami? I don't know if the casing will let it through.
If you are drying in the fridge then it would be too cold for that mold to grow.
@@2guysandacooler Thank you! love the Channel. Ron
I have a question, here in Indochina we have 32 degrees Celsius every day..can I also let the filled intestines mature and dry in the refrigerator (12 weeks??)..or is that not possible....
I look forward to your response...
Hi…what diameter Umai bags did you use in your video, 32MM, 50MM OR 70MM?
all 3
Did you remove the penicillium off the one before you cut and eat it?
you dont have to
Awesome to hear
I was looking for the pen with temperature and humidity but could find it. Could you post it? Thanks
Here you go: tinyurl.com/yby5d37e
Thank you.
Great job man
Thanks Josh!!
Fukc yeah!!! Looks great, I'm craving that!!
VERY GOOD
Eric at what temp was the refrigerator when you were doing the drying. This looks like it is easier than the traditional method, got a fridge in the wood shop that would work fine!
Hello Greg. This is just a normal fridge so 33-38F. This method is very easy and produces nice acceptable results!! It's a great place to start when making salami!
Do i have to cover it wen putting it in the oven for the first 72 hrs
yes
I enjoy your content, and really like learning about food preservatoin techniques for me and my family/friends. I am interesting in how it was done historically. I don't really want to have to buy multiple gadgets and all this specialized stuff. Is there any change you could do a video (or videos) on how it was done in the old days? Let's face it, our ancestors preserved meat this way because they didn't have refrigeration, etc. I'd like to learn those skills.
Hey Paul, curing meat like this was traditionally only done in the winter months and in places of the world where the conditions were appropriate for drying. It's the reason Hawaii or Costa Rica doesn't have salami. So unless you live in an area that has a decent winter and you have a basement or cellar that has moderate temps (around 55f) and a high humidity (75%), you will need special equipment.
@@2guysandacooler Thanks for the reply. I live in North Central MN and could do this type of food preservation potentially. I guess what I'm looking for is an actual range of conditions where this can be done. 55 degrees and 75% humidity is pretty specific. And how would they even know how to quantify this back in the day? Can it work at 60 degrees and 68% humidity? Etc. I'll need to dig into it more. I thank you for leading me in this direction and I enjoy your content.
@@paulschwartz2464 yep. The range is 50-60f with a humidity between 70 & 80 percent. That is for the drying phase. The fermenting phase is hotter. 65-75f with 90% humidity. Hope that helps
Interesting video! So salami doesn’t need the right humidity level of chamber to
Come out well as the salami in the fridge you did didn’t have humidity control. Obviously the right humidity makes it better but seems ok in the fridge.
I’ve done salami in the shed and I’ve cured small cuts of steaks in the fridge and I have a theory, if the meat is in the fridge a short time it can come out ok, if takes longer it really needs a chamber or in the shed in winter. Thicker pieces of meat can struggle in the fridge to dry all the way in the centre. Obviously chamber is better but fridge definitely can definitely do the job on some level.
What’s your thoughts on this?
What other kinds of meat will work in things like this? I'm thinking venison, which is very lean.
Really any meat you want. Lamb, venison, buffalo, mouse, elk, rabbit, duck.....
WOW!! Woth giving a try to those Umai bags. By the way, why do you cover your drying chamber? Does the light affects the process in any way?
The light effects the fat. It causes it to go rancid
Thanks for sharing this video
HAVE U GUYS ever tried TO MAKE THE GREEK AMERICAN GYROS.. I WILL BE WAITING
I am just starting to get into dry curing salami. What type of casing do you use in your dry chamber?
I use synthetic protein lined casings but any casings will work
Hi where can i find UMAI bags?
Here you go: amzn.to/3v9Kp9c
I'm curious, how would you compare the Umai dry bags with using collagen wraps?
That's a good question. I'm not sure. I know the collagen wraps allow the meat to breath too fast in low humidity. It's a perforated sheet so it dries out too fast. Between the two I think the bags would work better.
@@2guysandacooler Thanks. Time to try this out!
What was the drying time in the fridge vs the drying chamber?
the fridge seemed to take longer. It all depends on the diameter though 30 -90 days in the fridge
Hi love you videos great information and knowledgeable advice. Can you please make a video or explain how to use Fermento in sausage making and the benefit and how much % that will be greatly appreciated. Thank you for all your time and videos.
Fermento is just a flavoring, it doesn't actually ferment
I did a Rib eye and a Capicola with theses bags both cane out nice!!!
Dry Aged steak is not for me !!!
Capicola was delicious but I could tell it wasn't as good as a traditionally cured one, just missing something.
It's worth.
You don’t know how much it will cost to buy a SALAMI in Taiwan
Is salami popular in taiwan?
I want to be like you when I grow up.
How long did your Salami need in the fridge to achieve target weight? Thanks.
depends on the diameter but between 6-12 weeks
@@2guysandacooler what temperature is the fridge? No humidity in there?
@@davesuppa9434 the fridge is a regular house fridge. 33-37f. No added humidity
I want me some hot dry sopresat. Plenty of garlic, salt, peppers, fennel/anise, paprikas, et cetera, extractives, natural methods, and aged months until rock hard.
Thats the one i n need and love. Gonna make my own!
Love❤
What brand ph meter and where can I buy it ?
It's this : amzn.to/2A04Gll
I have tried to get the UMAI bags but, it would cost me about $150 to get them to try. I live in the Philippines and right now the post office is shut down so no deliveries. Have you or anybody watching this video tried regular plastic bags for this? I re-made a refrigerator into a curing chamber but, here the only controllers come from China and are not accurate at all. I had 2, one for a humidifier and 1 for a de-humidifier and the controls never kept the humidity correct. Here the humidity is very high so it is extremely difficult to try to get it under control.
Regular plastic bags wouldnt work, it’s about permeability. Look into things like dry-aging bags and such, if you’re still into it? Maybe there’s a supplier closer to you
How annoying is it to make salami without a grinder and stuffer? Can I just spoon feed the casing with the meat I mix by hand? I know I have to keep the meat tight and without air pockets to decrease the chance of bad bacteria growing inside, but how difficult is it to do this without a stuffer? Especially as a complete beginner.
If the casing is large enough it's not that hard. It gets annoying when you are trying to make 10 pounds or more but for small batches you can make it work... Just pack it in there tight and remove any air pockets
What is the starter culture? Probiotics? Rejuvalac?
It LAB's from the pedioccocus, lactobacillus, and staphylococcus strains
can you smoke the salami after the fermentation? also does anyone recommend a cheap sausage stuffer?
So question. I am new to salami making and thought I would try the umai system first. Over the weekend, I made 15 lbs of equal parts pepperoni, salami and soppressata. After 36 hours in my turned off oven I took it out to hang in my modern frost free refrigerator. What I noticed was liquid inside of the casings for all 6 of my salamis. Is that normal?
Interesting. Typically that's not normal but I've seen all sorts of things happen. Can you share your recipe with me and I can better determine what might be going on. twoguysandacooler.com/contact-us/
Let me know the starter culture you used as well as any additional ingredients you might have added like water, ice, things like that....
Another banger from 2 guys 1 cooler! 👌🍆
It's too bad they don't sell the kits anymore.
have you tried making salami just by air drying it? if so, how did it go
To be fair, I’ve been making salami in my basement and, before that, my fridge. It is absolutely possible to make all types of cured meats without any special equipment, starter cultures or nitrates.
Of course it's possible, but you are playing with fire when it comes to safety. Being cavalier with this process is very irresponsible. There are many people who are learning how to cure meats at home for the first time and there's a decent chance they will be sharing their cured meats with friends, neighbors, and family. It is much better to instruct someone on how to cure meats at home safely and correctly so that the product they produce will be 100% safe to eat.
@@2guysandacooler I know the risks, but my family has been curing meats for generations. None of us have been harmed in any way by it. I appreciate your commitment to safety, though for those that haven’t had the same level of experience.
How long did it stay in the fridge ?
the small one stayed in the fridge for 25days. The medium ones stayed in the fridge for 50 days and the large one stayed in the fridge for 69 days
@@2guysandacooler damn , looks soo good but it would eat me alive to wait that long. Still might give it a go . Loved your videos .
on the T-SPX instructions it says 0.13 g/Kg and here it says 1/4 tsp for 5 lbs, which is more. I don't understand.
Use the spoon measurement. Don't weigh the starter culture. This packet is intended to be used all at once, if you weigh it for small batches (less than 30 pounds) you will most likely not have a good balance of bacteria to filler ratio. Trust me on this
@@2guysandacooler that's why 24 hours have passed and the color has not changed
@@2guysandacooler do you have any idea what I could do now, I used umai, can I put it in the fridge to dry like this?
That is my favorate.
so what temp is your fridge? just curiuos
It averages 35F
@@2guysandacooler thank you for the reply this will help me
Easier and cheaper to just put a second fridge in the garage.
Don't bother with a Kitchenaide to stuff a salami. Better just to stuff it by hand and squeeze out the air pockets as you go.
So uhh…… I did it ghetto and threw half ground beef half spicy sausage……. Shit ton of spices and a shit ton of salt,two slices of bacon for the fat, mixed well and wrapped it in junk mail paper……. It’s now sitting in my fridge…….. how’s this gona go? Lol
This makes me wish I had the equipment to do this. ANYONE want to sell me some homemade goodness???
Please comment on humidity and temp. Requirments. It's the only issue that escapes my goal in making one. 😁😁
If you plan on making this salami in your fridge then all you need are these Umai bags and a regular refrigerator. If you plan on making this salami in a curing chamber then the temp needs to be 55F and the humidity needs to be 80% - ruclips.net/video/CRi1QPsYAgc/видео.html
Everyone’s got salami but me
Eric, I heard that Christian-Hansen is making the fermenting cultures that ferment well at the lower temperatures.
I would like to know if all of the starters, and other ingredients you use are necessary. I have watched other videos on making salami, and some only use salt, pepper, paprika maybe a pepper paste and red wine.
I know keeping things in proportion is important to prevent the wrong bacteria from growing and creating something toxic.
Hey Carl. There are a lot of "tutorials" on you tube about how to make salami. I can't guarantee the safety of the other methods used. When it comes to my tutorials I can guarantee that you will be producing a safe product to not only eat but to feed your children and neighbors. I often cringe when I see other "tutorials". Salami making is awesome but it presents the most room for error. In my opinion it's better to be safe than sorry.
Please can you describe the recipes for me
Am I the only one wondering who keeps their house at 75.5'F??? Even 70 is too hot for me.
Seems like it, I keep my room at 76-77
@@pencestreams9103 FOR REAL?! How?! Aren't you sweating? 😂 I honestly feel nauseous just thinking about that. Lol
Great video, but why don’t you help,us out with a recipe?,!
It's in the description box: twoguysandacooler.com/how-to-make-tuscan-finocchiona-salami/
Engaging comment.
i have made many of their products they are excellent! Idiot proof!
Umai....Japanese for "delicious".....very apt
Where is the recipe, ingredients....????
Did you read the description box? I always post the recipe there. I think it's the fifth paragraph down.
Moldy/ funky flavour = Sweaty socks flavour and smell
Please Subtitles in Spanish
pink salt no no we don't put nitrates for other crap in our salami we make it like the Italians make it without junk you want your salami to last 10 years outside and put pink salt but I do it the way the Italians do it
That's very nice but the problem is this, the way the Italians make salami is with freshly slaughtered and butchered animals. In the United States not everyone has access to that. Adding a curing salt provides a level of protection that is necessary when you buy meat from the grocery store. Same with adding a starter culture for fermentation. So while I appreciate your "old world" method I would think that you would also appreciate the fact that someone is out there trying to keep this craft alive by inspiring others to get into meat preservation. We all have different journeys, no reason to judge another for a different method.
I disagree buying meat for my meat market or a meat retailer i have to get the right temperature it has has been checked by the the food the food cops. Only sense about World War I nitrates and nitrites have been put into food meets and other things basically because it's been found that you can keep lots of foods for a longer. Of time a lot longer than non-cured meat when you cure meet the old fashioned way i think it's better much better@@2guysandacooler
Chemistry set.......