Biltong Salami | Celebrate Sausage S05E05
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- Опубликовано: 4 окт 2024
- #celebratesausage
Today we are making the Biltong Salami
You can find a printable recipe for the edible glue and the biltong salami here: twoguysandacoo...
Participate in The Sausage Maker's Giveaway. Catch all the details in the Salsiccia Fresca Episode. Here is a link to that video: • Italian Salsiccia Fres...
Visit the Sausage Maker for all your sausage making supplies. Use this link for an automatic 10% off your order: tinyurl.com/56j...
Products used in this video:
Stuffing Horn Cleaners: amzn.to/3Yd4nMs
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
The Pepper Cannon: amzn.to/3TeO5R5
Insta Cure #2: tinyurl.com/3v...
Dextrose: amzn.to/3XM9kdA
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Starter Cultures and Molds: tinyurl.com/3w...
Hand held vac sealer: tinyurl.com/5c...
Salami Dry Curing Chamber: tinyurl.com/ya...
black kitchen gloves (SIZE M): amzn.to/3M4uAWn
Italian Sausage Pricker: tinyurl.com/muv...
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49...
Thermapen ONE (meat thermometer) - tinyurl.com/5n...
Sausage Stuffers: tinyurl.com/43...
Meat Grinders: tinyurl.com/3b...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
Meat Slicer: amzn.to/31XV19q
Iodophor sanitizer: amzn.to/2Q9jFBM
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Merch ► tee.pub/lic/3zE...
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Amazon Shop ► www.amazon.com...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kamado Ceramic Grill: grillagrills.p...
Brazilian Flame Rotisserie Grill: tinyurl.com/3b...
(Use the discount code: 2GUYS5OFF)
►OTHER SAUSAGE & SALAMI STUFF WE USE
Grinder Knife and Plate Sharpening Kit: amzn.to/47GOCk5
High Temp Cheese: tinyurl.com/32...
Insta Cure #1: tinyurl.com/34...
Spanish Hot Paprika: amzn.to/3N2lt9l
Spanish Sweet Paprika: amzn.to/3XZpwtv
Calabrian Pepper Paste: tinyurl.com/ybs...
Calabrian Pepper Powder & Fennel Pollen: tinyurl.com/527...
Fabric Lined Hog Bung: tinyurl.com/4a4...
Heavy Duty Vac Sealer: tinyurl.com/us...
Natual casings: tinyurl.com/bd...
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
We have a few giveaways going on right now and it's not too late to enter.
Themoworks is giving a Thermapen ONE in the Bunnings Snag Episode ruclips.net/video/QcdOM0p8IPU/видео.html
The Sausage Maker has the Ultimate Sausage making Bundle up for grabs. Check out the Sasiccia Fresca episode for more info: ruclips.net/video/ZnqXsEPieOE/видео.html
Hi Eric...greetings from Prague,Czech republic,central europe....just wanted to say hello....and say you channel encourage me in charcuterie....you are a massive inspiration...i was lucky enough in my life to purchase all expensive equipment what is required for sausage,salamies production...and i have to say first attemps are amazing....this is a life time hobby for me....if you ever are in Prague i will buy you a beer or more then happy to send some inspiration for czech sausages recipes...best regards Jerry
I would love to see some czech sausage recipes😉. Thank you!!
The wife(full blooded Italian) just ordered me(full blooded German) to make this for her. Well I guess I’ll have to make it as the old saying goes happy wife happy life. lol Missed today’s epic as we drove downtown to St. Petersburg to get an old fridge for my next project, a larger smoke house. Built one many years ago but left it up in Ohio when I mover down to Florida. What a mistake that was!!!
Loving all the videos to date and looking forward to many more!!
I didn't realize that, about smoking preventing mold. That's handy because I just made your nduja recipe but didn't have any commercial molds to apply, but I did cold smoke it for 6 hours.
I just used my horn cleaner from the sausage maker a couple hours ago. I watched you using one last season and knew I needed one. Thank you for all the inspiration.
I love my horn cleaner!!!
I don’t have the horn cleaner, I use a hardwood dowel. I really should start messing around with fermented sausages. I ferment vegetables, make sourdough bread and I make cheese so it seems like the next logical step.
Thanks for another great video.
So this is going on my todo list. Love the idea of making a spice curst.
Looks like a fun salami. It's definitely going on the list! Thanks for sharing.
I use the Sausage Makers horn cleaners all the time. Great product! If I can add a comment on the spiced lined casing Waltons a competitor of the Sausage Maker makes spiced lined casing that are ready to use and are a great addition to my sausage making.
Thanks Eric, looks Awesome!!!! Cheers!
Incredible episode.
Please Eric, more of your favorites to try.
Awesome! What a great idea. Biltong w fat!
Wow what a brilliant program👍
I ordered my horn cleaner 2 weeks ago and I’m still waiting for them since they were out of stock but, no worries I’m gonna love em when I get em
WOW! NICE WORK ERIC! 🤌
Im so jealous!!! I have to try this!!!
I want to make that for sure.
Thanks for sharing..on my to do list and thanks for being so open with you recipe.
My pleasure 😊
Looks delicious.
Eric is the guru
The glue video shows itself
More Salami more good
Love October. Thanks Eric. When you tasted actual biltong I thought why not small dice actually hung biltong and add that to your 'biltong salami' as a specific ingredient? You get variation in texture and you know flavor is delivered.
OHHHH That sounds awesome!!!
@@2guysandacooler Well that is what your channel is all about!
2 thumbs up
since brisket is about 20% fat, would it be wrong to just use a brisket?
You can 100% use brisket. I would add an additional 10% fat to it.
Any Saffa's in the house? ZA
Yep make my own..and sell in my shop
Certainly 🇿🇦
Been so freaking hot on the West Coast, may have a braai tomorrow.
This is Italian salami, South African salami would have been made with varkspek !
@@Mr_Smith_369 Some folks use Brisket fat or fat from the sheeps tail for religious reasons. Stefaans Blaauw is one of them and I have no issues with that.
So make the spice crust with the 30% fat
not sure I understand you
What is yellow fat?
fat from an older cow