When a recipe does not work well or tastes mediocre, you are very honest about it. Your authenticity is spectacular, and it is why your channel is my new favorite cooking channel.
I actually like how he speaks bad English, admits that, and makes videos anyway. Like it doesn't stop them from sharing this beautiful content with people. Love the channel brother, keep at it!
Brother I live in Thailand as well but in Thailand my butcher has very fresh meat he kills 3am i get my meat 5 am in a refrigerated truck but I see there are markets and markets don’t know about you I am stuck in Sydney for over one year now unable to go home in Thailand because of the covid take good care of yourself I wish you health peace and good fortune hope Italia wins the European grand final Avanti la azzurra 🇮🇹🇮🇹👋🇹🇭🇨🇷🇦🇺🇦🇺
My English isnt perfect, or spectactular and I was born in Canada. The ingredients are available where I live without being as expensive as finished made.. and now I can eat the food I like! When I can speak Italian as well as you can, Ill stop watching your YT video/recipes! Great content! Thank you for your spectatcular videos
i already tried this process here in the philippines and the result is very satisfactory. tastes like the salami being sent to me from italy. i cured the meat inside the ref.
hey ! Your videos have enriched my life! My s/o has a mini fridge filled with salami that is curing. He made 3 batches in a week and I can't wait to try them. Everyday I walk by the frig with a glass door and stare at the salami as it cures. THANK YOU SO MUCH!
@@Spectacular-cuoredicioccolato the first batch should be ready in about 1.5 more weeks. It's getting the white mold on it and it looks really good and smells really good ... he added some extra things in the batches that weren't in your recipe like garlic powder and chili flakes in one. He likes to be more daring and creative than I do. Do you think it'll be alright ?
I made this one and can honestly say as a lover of food, and a fierce self critic, this recipe delivers on all levels. The fat content is more forgiving than other lean recipes which is good for beginners like myself. The wine gives it a slight tart acidity which is just divine. This is a real winning recipe. Bellissimo. Thank you for sharing.
Andrea, I like the fact that you did not hide the trouble with the first attempt at making the sausage. That shows us what can sometimes happen. I am really liking your videos.
I think you speak English wonderfully. I lived in Sicily for 5 years while in the US Navy. Most of my Italian friends were no where near as proficient as you in English, and I was horrible speaking Italian. It didn't matter. So many great memories. Thank you for the recipes and memories of better days. How about just one more Sicilian/Calabrese style Salami? I'm starting my first Sopressatta tomorrow. Grazie!
Love your channel and trying this recipe. Bloody funny when you said your first salami smelled like a dead dog. I've tried most of your other recipes and rate them all as spectacular. Keep up the great work
I made your Italian Dried Sausage from your video that you posted back in Jan. It's been in the fridge for 2.5 weeks now and I'm excited to try it in another week or two. I really like the idea of the garlic infused wine in this recipe and look forward to trying it next! Thanks for the recipe!
I've made your cacciatorini today. Can't wait! Thank you so much for the very interesting channel. One question: I see you don't add any nitrate/nitrite to your meats. I thought that was required when curing sausage. Just want to be sure I'm not missing anything. Keep up the great videos.
this is a really informative and simple bit of education, I have just discovered your channel and my wife and i love it....briliant work and thank you!
Brill. Just discovered your stuff and it's great. No more factory made crap for me. Already ordered the sausage casings to create tasty Italian good cured meats as made in the Days of Old. Keep it up Brother. Your stuff is Magic.
Great videos on how to make great food! Here in Norway Italian produce is super expensive. Now I will make it myself :) Smoker, grinder and sausage stuffer are ready!
@@Spectacular-cuoredicioccolato That is great. I will watch all the other videos till then. I found your videos today, so I have a lot to watch :) With home office it is very easy to combine both vatching videos with one eye, to listen and to follow up cooking that demands care during the day. This will be the new thing in addition to sourdough bread. The family loves great food. Porchetta will be one of the first I will try. I used to have it in Ai Tre Scalini every in Via Panisperna in Rome every winter some years ago, with great Italian wine :) I hope they survive the pandemic... Next time in Italy, Torino and why not Carmagnola :) My wife drives while I can enjoy a beer. The good thing about not having a drivers lisence ;)
@@Spectacular-cuoredicioccolato I used to visit Siracusa in the 80s and in 2002. That is my main experience with the southern citchen. Tonight Octopus Linguine here from Gennaro Contaldo. I miss Italy. Let´s keep in touch! When in Rome pop by Ai Tre Scalini. I used to know those working there in the 2000s, since it was my hangout place. The nice thing was that most tourists did not enter, because it was full of happy italians - noisy ;) Maybe different now. I have not been there since 2016. www.aitrescalini.org/en/
omg I almost died laughing when that sausage went flying into the trash can. “It smells like a dead dog “ he said 😂 I felt like had to subscribe only because of that! Where else will I find such a brutal honesty!? I’ll have to try it with the fresh pork and some meat grinder as there’s no way I am cutting that pork for 2 hours!
LOL, they are so cute. They look like sweet potatoes. Really love your videos. The believe the two words you were groping for are "food grinder" which is used for chopping/grinding/mincing up of lots of things including meat. The other word "casing(s)" for what the sausage is stuffed into. For someone whose first language isn't English I think you have a great vocabulary and do a fantastic job of expressing yourself clearly. I never have any problem understanding what you are trying to teach us. I wish my Spanish was a tenth as good.
Fantastic videos, and thank you for showing the mistakes as well, it absolutely helps us beginners understand the sometimes things may go wrong and this is how to fix them!
I also just looove this man!!! I'll be trying this tomorrow, just want to see if I can get a decent piece of loin and belly at our local butchery. Thank you for your recipes and tips. Bless you 🙏
Thank you very much for sharing I love your tips and how honest you are, if you never showed the mold I would have panicked thinking I had to throw it all out LOL now i know its all okay unless green or black.... I have watched a few of your videos, and I am excited to try a few of them.... I have already brought my meat and I have my pepper sauce already to make the sopressatta one.. it is cold in Australia here at the moment so its the time to start...... I will prepare following your instructions, fingers crossed my turns out like yours.... Muchas Gracias x ps in Australia most butchers will mince the meat if asked nicely
@@Spectacular-cuoredicioccolato Thank you for the reply I was going to post a picture but cant see how? I made 4 kgs 2 weeks ago one lot cacciatorina and some sompresso, i could not find the sausage attachment to my machine so it was all done by hand :-( i was so excited and when i started to hang them up when i came back some had fallen to the floor :-( so the meat i salvaged (still in the casing) made a beautiful pasta.... so I learnt a few things for next time, I must leave more skin on the end to tie the sausage, dont put so many on one string and to put more filling in..... the skin on some of the salamis 2 weeks later has dropped so no longer a full sausage... but it all seems to be drying well and they are all starting to look like salami they have also shrunk a bit. :-) I think I made another mistake half way thru and started to twist and then tie so I assume that is a no no (seemed like a good idea at the time) and next year i will do one lot on string all the same size... I started off really well then my brain said il make a small one and a bigger one :-) till the next day I thought that is no good different drying times so next time il do one lot small then the next longer etc.... once again thank you so much your cooking makes my mouth water .. I will share your link with a group here in Australia because when i asked for help no one wanted to provide me a recipe they just prefer to show pictures of what they made and I know others like myself will appreciate your videos Muchas Gracias x PS I will be back once I cut the salami to tell you how amazing it is or find out what i did wrong... now its time for me to do your panchetta x
I ordered the gut , rennet and cheese cloth tonight. First cheese with mold scrapings is in the fridge, a lot of curd as I used 5% fat milk, smells like cheese.....before maturation. Fantastico.
@@Spectacular-cuoredicioccolato The cheese is coated with the white mould now, tastes fine, another week or two will be better. Tonight I make the CACCIATORINI 1kg. Wish me luck!
You are my favourite RUclips channel. Living in Australia now it’s hard to find really good authentic Italian ingredients so I’ve started to make my own. Thank you. Have you done a salami with fennel yet?? 😉👍🏻
This is how we make the romanian sosege in winter before the Christmas when we cut the pigs, but we all use the meat grinder and sausage machine for over 5 decades. We make several kinds of delis and then smoke them and eat them the rest of the year including prosciutto.
Amazing! I also made my own sausage maker with a 50ml syringe. I sawed the bottom part off. And used a dumpling rolling pin to push the chopped meat through. I made a Filipino sausage called Longannisa 😁 I am keen to try this recipe. Greetings from South Africa 😁
I made this last week as well as the Soppressata recipe. Second time making it. It's really good. I followed the recipe exactly. I used a Cabernet. And, I made the pieces longer. Mmmm.
@@danterry5882 About 12-14hr. I didn't time it perfectly. Thanks for the reply, because you just reminded me that I need to order casings. I'm making it again with my girlfriend, as well as capicola (recipe from a different channel using collagen sheets), and maybe the lamb prosciutto.
@@MrMolecularscientist thank you. I just left mine out at 72 degrees for about 11 hrs. Then put in fridge that’s 54 with 91% humidity. I’m thinking this should done ok? 🤷🏻♂️
@@Spectacular-cuoredicioccolato since you didn't use a cure, how long will it last in the fridge once cut? and at what temp does it need to be refrigerated during the drying process?
I am a subscriber and have made my first Cacciatorini and am delighted! I dried them for 17 days and they are "spectacular". Now, I want to make more and I am wondering if I can double the recipe? Should it come out the same? Also, I have a grinder but am wondering if I will like the texture. What do you think about grinding the meat and cutting the belly fat by hand to keep the larger pieces in the sausage? Does red or white wine make a difference? Sorry for so many questions and thank you thank you for your videos.
Yes 👍🏼 you can double the quantity Yes 👍🏼 grind the meat and cut the fat by hand Better red wine Sorry if I reply so late but I found the comment now 😩
Thank you for this video! For me as a beginner is very important to know when I can make a mistake, how meat should smell, what should I avoid etc. Talking about mistakes is absolutely necessary! Thank you!
@@Spectacular-cuoredicioccolato I tried your Cured Pork Loin and it was "spectacular". Really good! I'm waiting for more recipes! ........I'm very interested in Italian Mortadella :)
Excellent video my friend! I'm going to give this a try tomorrow. If it works out well, I might try doing kangaroo/pork fat salami since I'm down here in Australia! Thanks again.
I love this mate!Your accent is brilliantly .No worries I speak English with Hungarian accent .I just learning curing ,dry aging techniques , I like something simple and nice .Fine dining isn't for me .II am a Chef though . Not gonna look down 21st century too modern , sometimes over complicated things .My vision is , you can live in any country , never forget your traditions . If you do one day the next generation will eat only processed useless , tasteless , and really harmful "food".We don't want it ,do we? So well done , I am happy to follow your channel .
Thanks Tibor for your support 😀. Perfect 👍 if you like and think that my videos are helping the new generation, please share the videos with your friends 😉 especially with the young ones . Thanks again
@@prayeranon2631 if you have room for an extra fridge even one of the small cube refrigerators that would be perfect. Turn the temperature on the refrigerator the lowest it goes. Put in a tiny fan they have them on Amazon. This is for airflow which is important. And The smallest humidifier you can find. My fridge stays at around 54° with 60 to 70% humidity. I replaced one of the shelves with a wooden board that has a dozen hooks. In 2 to 3 weeks I have the best sopressata for less than two dollars a pound. My grandparents would be proud.
cuoredicioccolato Yes, I shared with many. I acquired a sausage machine because of your videos 👏🏻I’m going to be making sausages. Please keep up your love of food. We enjoy all your videos , they are fantastic !
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When a recipe does not work well or tastes mediocre, you are very honest about it. Your authenticity is spectacular, and it is why your channel is my new favorite cooking channel.
Thanks ☺️👍🏼🤪
I actually like how he speaks bad English, admits that, and makes videos anyway. Like it doesn't stop them from sharing this beautiful content with people. Love the channel brother, keep at it!
Thanks for the encouragement 👍🏼 and support 😉
Brother I live in Thailand as well but in Thailand my butcher has very fresh meat he kills 3am i get my meat 5 am in a refrigerated truck but I see there are markets and markets don’t know about you I am stuck in Sydney for over one year now unable to go home in Thailand because of the covid take good care of yourself I wish you health peace and good fortune hope Italia wins the European grand final Avanti la azzurra 🇮🇹🇮🇹👋🇹🇭🇨🇷🇦🇺🇦🇺
😂 I am in the same situation 😬 stack in Italy 😉 and now in Thailand the situation is very bad
Let see Sunday what it will happen 🥳⚽️
My English isnt perfect, or spectactular and I was born in Canada. The ingredients are available where I live without being as expensive as finished made.. and now I can eat the food I like!
When I can speak Italian as well as you can, Ill stop watching your YT video/recipes! Great content! Thank you for your spectatcular videos
Thanks for your support too
This is low-key one of the best cooking channel
Thanks 😊 please share the videos with your friends 😉 thanks again
Oh yes, he is awesome!!!
Please 😀 share 👍🏼😉
@@Spectacular-cuoredicioccolato i have shared with my whole family
Bravo
I love this guy too. I love how he showed us how the procedure failed and taught us what to do and what not to do.
Thanks 😊 please share the videos with your friends 😉
When you had to throw out the salami, I screamed "nooooooooooo!" Everyone at home heard me and thought I hurt myself. Love this channel.
😲🤭😁 sorry. Thanks for the support 👍😀
Hillarious 😂
You had me on the edge of my seat for the whole video.
😂👍🏼
i already tried this process here in the philippines and the result is very satisfactory. tastes like the salami being sent to me from italy. i cured the meat inside the ref.
Spectacular 🤩 thanks for sharing your experience 👍🏼
Please share the videos with your friends and family in the Philippines
I love that you did not cut out the part where your salami goes bad. That's so honest and down to earth, I love it. Subscribed!
Thanks 😊
I love this guy. Straight to the point. No secrets. No bullshit
Thanks 😉👍🏼
Hard to say what I love more: your appearance or your recipes!!! Thank you for your channel!
😂 thanks 😊
I love the way he tells you what he's going to do first and then just goes ahead and does it. No extemporaneous talking in between.
Thanks 😊 please share the videos with your friends and family
hey ! Your videos have enriched my life! My s/o has a mini fridge filled with salami that is curing. He made 3 batches in a week and I can't wait to try them. Everyday I walk by the frig with a glass door and stare at the salami as it cures. THANK YOU SO MUCH!
😁 🤭 let us know when you taste it 😉😋
@@Spectacular-cuoredicioccolato the first batch should be ready in about 1.5 more weeks. It's getting the white mold on it and it looks really good and smells really good ... he added some extra things in the batches that weren't in your recipe like garlic powder and chili flakes in one. He likes to be more daring and creative than I do. Do you think it'll be alright ?
I made this one and can honestly say as a lover of food, and a fierce self critic, this recipe delivers on all levels. The fat content is more forgiving than other lean recipes which is good for beginners like myself. The wine gives it a slight tart acidity which is just divine. This is a real winning recipe. Bellissimo. Thank you for sharing.
Spectacular 🥳 thanks for sharing your experience and the video with friends and family
great video keep up the great content and being who you are
Thanks my dear 👍🏼🥳🤗
You sir as an Italian are true to your art. I absolutely love your videos.
Thanks 😉👍🏼🥳
Andrea, I like the fact that you did not hide the trouble with the first attempt at making the sausage. That shows us what can sometimes happen. I am really liking your videos.
Thanks 👍🏼😉 unfortunately sometimes happens 😭
I think you speak English wonderfully. I lived in Sicily for 5 years while in the US Navy. Most of my Italian friends were no where near as proficient as you in English, and I was horrible speaking Italian. It didn't matter. So many great memories. Thank you for the recipes and memories of better days. How about just one more Sicilian/Calabrese style Salami? I'm starting my first Sopressatta tomorrow. Grazie!
Thanks 😊 you are very kind 👍🏼
I have this recipe too but it’s very similar ruclips.net/video/gIImiWddPd0/видео.html
Love your channel and trying this recipe. Bloody funny when you said your first salami smelled like a dead dog.
I've tried most of your other recipes and rate them all as spectacular.
Keep up the great work
Thanks 😊 please share the videos with your friends 😉
I love how you do it without machines. It's really handwork this way and the result looks great. At least in your other videos lol
Thanks 👍🏼 yes usually is better 😉
I made your Italian Dried Sausage from your video that you posted back in Jan. It's been in the fridge for 2.5 weeks now and I'm excited to try it in another week or two. I really like the idea of the garlic infused wine in this recipe and look forward to trying it next! Thanks for the recipe!
Welcome 😀 let us know when you taste it 😉
I've made your cacciatorini today. Can't wait! Thank you so much for the very interesting channel. One question: I see you don't add any nitrate/nitrite to your meats. I thought that was required when curing sausage. Just want to be sure I'm not missing anything. Keep up the great videos.
Spectacular 🥳 keep us updated 🤩
Yes 👍🏼 I personally used only sea salt but if you know how to use nitrite, you can use it 🙂
Best chef ever ..we are learning from the best
😂👍🏼😉 thanks
So happy I found your youtube channel.
Best method presentation.
Thank you, Sir!
Thanks 😊 please share the videos
this is a really informative and simple bit of education, I have just discovered your channel and my wife and i love it....briliant work and thank you!
😊 thanks 😉 please share the videos with your friends and family 🤪
Mr.....u are the best thing in RUclips these days!!
Thanks 😊 please share the videos with friends and family
Brill. Just discovered your stuff and it's great. No more factory made crap for me. Already ordered the sausage casings to create tasty Italian good cured meats as made in the Days of Old.
Keep it up Brother. Your stuff is Magic.
Spectacular 🥳 send me some pictures on instagram when you have done 👍🏼😉
And please share the videos with friends and family
@@Spectacular-cuoredicioccolato Definitely. This is good stuff 👌Bellisimo!!
Thanks again
Great videos on how to make great food! Here in Norway Italian produce is super expensive. Now I will make it myself :) Smoker, grinder and sausage stuffer are ready!
Bravo 😉👍🏼 tomorrow I will do a new recipe but the video will be out in few months
@@Spectacular-cuoredicioccolato That is great. I will watch all the other videos till then. I found your videos today, so I have a lot to watch :) With home office it is very easy to combine both vatching videos with one eye, to listen and to follow up cooking that demands care during the day. This will be the new thing in addition to sourdough bread. The family loves great food. Porchetta will be one of the first I will try. I used to have it in Ai Tre Scalini every in Via Panisperna in Rome every winter some years ago, with great Italian wine :) I hope they survive the pandemic... Next time in Italy, Torino and why not Carmagnola :) My wife drives while I can enjoy a beer. The good thing about not having a drivers lisence ;)
Spectacular 🤪 but now I am in Puglia in the south of Italy 😎. Let keep in touch for this summer 😉 probably I will be back in Carmagnola
@@Spectacular-cuoredicioccolato I used to visit Siracusa in the 80s and in 2002. That is my main experience with the southern citchen. Tonight Octopus Linguine here from Gennaro Contaldo. I miss Italy. Let´s keep in touch! When in Rome pop by Ai Tre Scalini. I used to know those working there in the 2000s, since it was my hangout place. The nice thing was that most tourists did not enter, because it was full of happy italians - noisy ;) Maybe different now. I have not been there since 2016. www.aitrescalini.org/en/
Spectacular 😉 enjoy it
Magnificent work. I have tried some of your recipes for preserving meat and they worked very well. Thank you!
Thanks for sharing your 🥳
He is a master at this ,the flavour is out of this world
Thanks 🤩 for sharing your experience 😉👍🏼
Spectacular 🥳
omg I almost died laughing when that sausage went flying into the trash can. “It smells like a dead dog “ he said 😂 I felt like had to subscribe only because of that! Where else will I find such a brutal honesty!? I’ll have to try it with the fresh pork and some meat grinder as there’s no way I am cutting that pork for 2 hours!
😂 let us know the result 😉 😋
When making any kind of cured meat it’s very important you know what good and bad meat smell and look like.
Stumbled upon this and really enjoyed it. His cool broken English actually makes you pay more attention.
😂👍🏼 thanks
@@Spectacular-cuoredicioccolato Keep up the good work, fratello!
Grazie 🤩
Loving these videos, there's nothing like simple bread and salami with a glass of wine :)
👍🏼 spectacular words 😋
Good man, fine recipes, good luck.
Please don't stop!
👍
Thanks 😊👍🏼
LOL, they are so cute. They look like sweet potatoes. Really love your videos.
The believe the two words you were groping for are "food grinder" which is used for chopping/grinding/mincing up of lots of things including meat. The other word "casing(s)" for what the sausage is stuffed into. For someone whose first language isn't English I think you have a great vocabulary and do a fantastic job of expressing yourself clearly. I never have any problem understanding what you are trying to teach us. I wish my Spanish was a tenth as good.
Thanks 😊 for your kindness
Good for you! It's always an experiment and they don't always turn out. You rock the kitchen, dude!
😂👍🏼 thanks
Doing this recipe again today ready for Christmas. Thanks again for superb recipe. 🙏
Spectacular 🥳 thanks for sharing your experience
I loooove this channel and this guy
Thanks 😊
I’ve watched a few videos now and the arm windmill is brilliant. The recipes are very good and I’m going to try a few well done mate.
😂😁🤭 thanks 😀 please share the videos with your friends 😉
Fantastic videos, and thank you for showing the mistakes as well, it absolutely helps us beginners understand the sometimes things may go wrong and this is how to fix them!
Thanks ☺️ for watching the video and thanks for sharing the video with friends
Just watched a couple videos of curing meat and only word i can say “spectacular” 😊 i’m subscribed!!
Thanks 😂👍🏼🥳
I’ve watched three videos in a row about curing meat. Looks delicious.
Thanks 😊
I also just looove this man!!!
I'll be trying this tomorrow, just want to see if I can get a decent piece of loin and belly at our local butchery.
Thank you for your recipes and tips. Bless you 🙏
👍🏼 thanks 😉
The best DIY salami videos on RUclips...thank you.
What temperature is your fridge during curing?
Thanks 😀 I think 5*C
Thank you very much for sharing I love your tips and how honest you are, if you never showed the mold I would have panicked thinking I had to throw it all out LOL now i know its all okay unless green or black.... I have watched a few of your videos, and I am excited to try a few of them.... I have already brought my meat and I have my pepper sauce already to make the sopressatta one.. it is cold in Australia here at the moment so its the time to start...... I will prepare following your instructions, fingers crossed my turns out like yours.... Muchas Gracias x ps in Australia most butchers will mince the meat if asked nicely
Thanks 😊 please keep us updated 😉😋
@@Spectacular-cuoredicioccolato Thank you for the reply I was going to post a picture but cant see how? I made 4 kgs 2 weeks ago one lot cacciatorina and some sompresso, i could not find the sausage attachment to my machine so it was all done by hand :-( i was so excited and when i started to hang them up when i came back some had fallen to the floor :-( so the meat i salvaged (still in the casing) made a beautiful pasta.... so I learnt a few things for next time, I must leave more skin on the end to tie the sausage, dont put so many on one string and to put more filling in..... the skin on some of the salamis 2 weeks later has dropped so no longer a full sausage... but it all seems to be drying well and they are all starting to look like salami they have also shrunk a bit. :-)
I think I made another mistake half way thru and started to twist and then tie so I assume that is a no no (seemed like a good idea at the time) and next year i will do one lot on string all the same size... I started off really well then my brain said il make a small one and a bigger one :-) till the next day I thought that is no good different drying times so next time il do one lot small then the next longer etc.... once again thank you so much your cooking makes my mouth water .. I will share your link with a group here in Australia because when i asked for help no one wanted to provide me a recipe they just prefer to show pictures of what they made and I know others like myself will appreciate your videos Muchas Gracias x PS I will be back once I cut the salami to tell you how amazing it is or find out what i did wrong... now its time for me to do your panchetta x
Yes 👍🏼 keep us updated and share what you learn with your friends 😉
You can send me the pictures on instagram cuoredicioccolato.it
I made another recepy and is in fridge drying now already two weeks. I can`t wait for result and first try👌💥
Spectacular 🥳
Tanks four a grate salami video I love how humble you and I think anybody would dear to make salami after watching this video.
😉👍🏼 let us know when you make them 😋
I’m eating them now
Spectacular 🥳👍🏼
Congratulations
Hello Andrea,I will be trying this recipe . Thank you for everything ❤
Keep us updated 😉👍🏼
Love your cooking shows! Smart, Simple, practical the best of the cooking experience.
☺️ thanks
So I made my first ever salami following your recipe. The result is amazing. Tastes awesome! Will definitely make more 😛
Spectacular 🥳 send me some pictures on instagram 😉
spectacular!!!! I like this way to be so simply and honest!!! Felicitaciones!!!
Gracias 👍🏼
Molto Bene. I've subscribed to your videos and cant wait to start making my own cured meats!
Awesome! Cant wait to make some! Love from Canada!
Amazing. Another one I am going to make. Thank you very much 💥👋
Thanks 🥳 let us know when you taste it
Great video, thanks. Caccitore sausage is $49.99 a kilo at the supermarket. My consumption levels are getting expensive. I will be trying this!
😱 let us know
Hi Cuore, today was 1st tasting day of the Cacciatorini. I have to say that this is one of the best I have tasted.
Grazzie Mille, George
😉👍🏼 grazie a te 🤪
I ordered the gut , rennet and cheese cloth tonight. First cheese with mold scrapings is in the fridge, a lot of curd as I used 5% fat milk, smells like cheese.....before maturation. Fantastico.
Bravo 😉👍🏼 keep us updated
@@Spectacular-cuoredicioccolato The cheese is coated with the white mould now, tastes fine, another week or two will be better. Tonight I make the CACCIATORINI 1kg. Wish me luck!
Bravo 😉 let us know in 2 weeks
You are my favourite RUclips channel. Living in Australia now it’s hard to find really good authentic Italian ingredients so I’ve started to make my own. Thank you.
Have you done a salami with fennel yet?? 😉👍🏻
🥳 thanks for your support 🤩
Not yet 😬 sorry
Spectacular!!! I love this guy!!
😂👍🏼 thanks 🤩
This is how we make the romanian sosege in winter before the Christmas when we cut the pigs, but we all use the meat grinder and sausage machine for over 5 decades. We make several kinds of delis and then smoke them and eat them the rest of the year including prosciutto.
Spectacular 🤩
Amazing! I also made my own sausage maker with a 50ml syringe. I sawed the bottom part off. And used a dumpling rolling pin to push the chopped meat through. I made a Filipino sausage called Longannisa 😁 I am keen to try this recipe. Greetings from South Africa 😁
Spectacular 👍🏼 good idea 😉
I am doing the biltong 🤪
Oh wow! Can't wait to see your video about biltong. I am going to make some biltong tonight 😁
Thank you so much for aharing this!!! Well done!!!
Thanks for watching and sharing the video 👍🏼
I made this last week as well as the Soppressata recipe. Second time making it. It's really good. I followed the recipe exactly. I used a Cabernet. And, I made the pieces longer. Mmmm.
Bravo 👍🏼 thanks for sharing your experience
Did you leave it at room temp for 8 hrs or 24hrs??? Thanks!!
@@danterry5882 About 12-14hr. I didn't time it perfectly. Thanks for the reply, because you just reminded me that I need to order casings. I'm making it again with my girlfriend, as well as capicola (recipe from a different channel using collagen sheets), and maybe the lamb prosciutto.
@@danterry5882 about 12-14 hours. I did not keep exact track of time.
@@MrMolecularscientist thank you. I just left mine out at 72 degrees for about 11 hrs. Then put in fridge that’s 54 with 91% humidity. I’m thinking this should done ok? 🤷🏻♂️
Did the coppa, the bresaola and two salamis already. You're the king.
👍 spectacular 😋 please remember to share the videos with your friends 😉
We made this. Awesome recipe! Grazie.
👍 well done 🤩 thanks for the comment 😀
I like the way he waves his hand when he likes the taste
😂
Best part of the movie. "Spectaculo!"
🤣
I freaking love this dude!!!!!!! hahaaha "Spectacula" Great channel. I will be trying this with wild boar meat
That ought to taste awesome!!
Let us know 👍
😋
@@Spectacular-cuoredicioccolato since you didn't use a cure, how long will it last in the fridge once cut? and at what temp does it need to be refrigerated during the drying process?
@@tonyfc8809 salt is the cure... it's traditional. It can be cured without nitrates.
super!!! will do it !!! many thanks Maestro!
😂👍🏼 grazie 😉
Excellent presentation!!! Thank you so much!! GOD BLESS 👏👏👏
Thanks
I am a subscriber and have made my first Cacciatorini and am delighted! I dried them for 17 days and they are "spectacular". Now, I want to make more and I am wondering if I can double the recipe? Should it come out the same? Also, I have a grinder but am wondering if I will like the texture. What do you think about grinding the meat and cutting the belly fat by hand to keep the larger pieces in the sausage? Does red or white wine make a difference?
Sorry for so many questions and thank you thank you for your videos.
Yes 👍🏼 you can double the quantity
Yes 👍🏼 grind the meat and cut the fat by hand
Better red wine
Sorry if I reply so late but I found the comment now 😩
Very beautiful Cacciatorini Salami 👍
Thanks 🤩
It's white wine with the garlic in it yes. Love the channel
Yes 👍🏼 you can use white wine
Thank you for this video! For me as a beginner is very important to know when I can make a mistake, how meat should smell, what should I avoid etc. Talking about mistakes is absolutely necessary! Thank you!
Thanks 😊 let us know when you taste it 😉 I would like to know the result 😋
@@Spectacular-cuoredicioccolato I tried your Cured Pork Loin and it was "spectacular". Really good! I'm waiting for more recipes! ........I'm very interested in Italian Mortadella :)
👍 on the channel you can find more recipes but not the mortadella yet, maybe in the future 😋
Bravo Maistro, ecco la Cacciatorini. Prima classa.
Grazie mille 😊👍
Excellent video my friend! I'm going to give this a try tomorrow. If it works out well, I might try doing kangaroo/pork fat salami since I'm down here in Australia! Thanks again.
Kangaroo? 😱 keep us updated 😉 and if you like send me some pictures on instagram
Perfetto lavoro😊
Grazie 🥳
Yay! I have all my pork ready to make this on the weekend.👌🏼
Bravo 😉👍🏼
I love this mate!Your accent is brilliantly .No worries I speak English with Hungarian accent .I just learning curing ,dry aging techniques , I like something simple and nice .Fine dining isn't for me .II am a Chef though . Not gonna look down 21st century too modern , sometimes over complicated things .My vision is , you can live in any country , never forget your traditions . If you do one day the next generation will eat only processed useless , tasteless , and really harmful "food".We don't want it ,do we? So well done , I am happy to follow your channel .
Thanks Tibor for your support 😀. Perfect 👍 if you like and think that my videos are helping the new generation, please share the videos with your friends 😉 especially with the young ones .
Thanks again
Just tried your recipe.
Now hanging in the fridge . I will let you know how it turns out. 👍 thank you 😄
How was it??
SpellboundTonight the fridge dried them out . The flavour was good but they should be hung in a cellar .
@@prayeranon2631 if you have room for an extra fridge even one of the small cube refrigerators that would be perfect. Turn the temperature on the refrigerator the lowest it goes. Put in a tiny fan they have them on Amazon. This is for airflow which is important. And The smallest humidifier you can find. My fridge stays at around 54° with 60 to 70% humidity. I replaced one of the shelves with a wooden board that has a dozen hooks. In 2 to 3 weeks I have the best sopressata for less than two dollars a pound. My grandparents would be proud.
Prayer Anon oh wow thanks.
kickn-aDead-cat thanks for the great info will give it a try .
I loved your salami necklace!!! I will make this too.Domani.
Bravo 😉👍🏼😋
BRAVOSSIMO well done also I like your humble style 👍
👍🏼😉😂 thanks 😊 please share the videos with your friends and family 🤪
I love this channel
Thanks 😊 please share the videos with your friends and family
You make all this to become so simple! I will do it for sure!
Thanks 😀 let us know and if you like check my campaign 😉: bit.ly/37dI1hy
Super! I am sorry, I don’t understand what to do with a mold. Thank you for everything what you do. I wish you a good, healthy life and prosperity.
The white mold is good 👍🏼 don’t worry the mold is only outside on the salami casing 😉
Great video!
Thanks 👍🏼🥳
Buon appetito amico mio. Bravo!
Grazie 🤩
can't believe, that you can just leave it in a fridge and it becomes a salami, looks quite easy to cook
👍🏼 try and let us know 😉
Fantastic video, thank you 👏🏻👏🏻👏🏻
Thanks ☺️ please share this video with your friends 😉
cuoredicioccolato Yes, I shared with many. I acquired a sausage machine because of your videos 👏🏻I’m going to be making sausages. Please keep up your love of food. We enjoy all your videos , they are fantastic !
Sei un maestro, grazie mille!!!!
Grazie a te 😀
I love your channel , you seem to do things simply beautifully . Just wanna ask what temperature is the fridge on for curing ..
Thanks ☺️
4 or 5 *C degrees but the best temperature is 10*C
I come for the salami. I stay for the “spectacular.”
😂👍🏼 bravo
I watched Italian vision few hours ago ,right now i am watching English vision.Lol .bravo
Grazie 😉
Great man, perfect explanation. Unfortunately, there are no plastic bottles with a long neck available in Southern Africa
You can use a funnel 😉
Thank you for another great video. GOD bless you keep up the great work. 👍🇺🇸 I🇨🇦 🇮🇹
Thanks ☺️ please share the videos 🤪
very good vedeo sure i try it congrats
Thanks 🥳
My regards from EGYPT
😎 I like Egypt, we been there many times for diving
I loved his hand movement expressing the good taste 😜😜👍👍
😂👍🏼
Propellor hands! He splits my sides. Super. Very well explained so I shall make, no, attempt, similar.
Thanks 😁 please share the video
Starts off suavely with navy blue shirt and silk tie. Failed midway with a straightface but lower dressing standard. Re-emerged again spectacularly.
😂
Easier and less costly just to buy it prepared at the market. But not nearly the high quality as yours! Thanks for sharing with us!
Homemade have not price 😋😉
Welcome
Love your cooking videos⚡🎸
Thanks 🤩