Hey Eric, so I made salami and saucisson with sauerkraut juice as well. After 3 weeks most of the saucisson were ready and tasted delicious - very nice colour. The salami, 50 mm, is coming great too, almost at the target weight. Italians I know never used curing salts, so I used the 3% salt ratio but unlike them, I use a pH meter to make sure my Ph is right. Your ratio of sauerkraut juice is perfect, 2 tbsp per kilo. thanks. I even found a way on how to make your own sauerkraut juice, but didn't get to that yet.
Hey Eric, I realized I had posted my comment on the wrong video. here it is, I followed your recipe using sauerkraut juice instead of starter culture and I was surprised at how fast mine reached 5.02 pH level in just 25 hours. I had temp at 70 F, humidity at 85%. I used actual fermented sauerkraut juice from a bottle (Biotta Sauerkraut juice) that I bought, maybe it was more concentrated, I don't know. I added like you said dextrose (.6%) and also turbinado sugar (.2%). I modified the recipe to include hot pepper sauce. Anyways, I switched to curing I was expected anywhere from 48-72 hours. Good thing I tested after a 24 hours. I watch your videos everyday, I especially like your fermentation video. You are the master !
Wow that's fast!!! Excellent news. Those sugars really help speed things up. Looks like I need to tweak the recipe to let people know to test at 24 hours 😁. Congrats on a great ferment. Can't wait to hear how it turns out..
@@2guysandacooler I will definitely let you know. I just tested the pH again this morning, 12 hours after switching to curing and pH was at 4.97. I think it should remain around that level. This is all so very interesting.
this is awesome thank you so much for this amazing channel, I just ordered my Inkbird last week, once I get it and build my chamber I'll be up and running. I was wondering at what point can we take out the juices from the sauerkraut for the salami, I guess my question is how to know if the liquid is ready? and can commercially bought sauerkraut will work as well or is that a no-go since it might be pasteurized?
Hi Leah. Let me know if you have any issues with your chamber. Sauerkraut juice is generally ready after at least 2 weeks of fermentation. You can use store bought sauerkraut juice if it's never been pasteurized. It needs to be fully alive//
Excellent video as usual! Could you substitute another food source for the bacteria? Im always interested I how people used to make sausages 'way back'. Perhaps honey? Or maple syrup? Or wine or juice?
Hi guys you make great job on this video lessons. I'm bulgarian who is living in UK. I'd like to make some salami here but stragling to find a proper starter culture. My question is : Can I use Kefir or yogurt to ferment the meat...?!? Many thanks and I'll keep watching your lovely tutorials :)
Great video, thank you. If you recall I was kinda pestering you about non availability of cultures in India. Hold on, voila, its here. Thanks to my friendly miracle worker, he makes it happen. Thanks a lot, awesome work, beautiful videos and very educational. Super.
@@2guysandacooler Thanks a ton, I know its lots of work right from inception, research and final publishing of the video. It's really hard to keep everyone mind. We are at times very demanding. Sorry about it, but you come thru. Thanks. There is a local version of Spiced Pork Sausage with assorted condiments, it's very here popular in India specially the place I come from.
Hi M8 big fan of urs. Nice vid I was wondering if kombucha can be used to cure marinate any sort of meat have u made any research on this.. Thanks in advance
I started using celery juice to treat my meat for corning or salting my meats, and I have tasted sausage from a German butcher that does use celery juice and sauerkraut to stay away from chemical nitrates. It will not have the bright pink that we usually associate with fermented meats, it is a lot darker, more of a burgandy color to the meat. Like you found with the sauerkrat juice, it does take a bit longer, but I think that the celery juice didn't take me 60 hours like yours did, to corn a beef flat brisket, it took me about 40 to 48 hours. My salami took about 36 hours. Texture is more of a chewy consistency, not the the hard, dried texture that one would usually have with salami. I believe that the celery juice, fresh squeezed, has the riozomes at its strongest, unlike the kraut juice which is second hand, so maybe that is why it took 60 hours to reach your ph level. But great video once again.
@@2guysandacooler I forgot to add with the brisket, I placed the brisket in the straight celery juice for 40 to 48 hours, then I added the salt brine and spices to let sit for two weeks, turning regularly. Going to smoke it this weekend to make pastrami!!
I m trying something similar with a piece of coppa... No cellery though... I've added pomegranate powder, green tea and grape seeds powder for anti oxidation and preserve colour.. Curious if it works.. I've just started fermenting them today. Should be ready for aging in like 2 weeks.
@@fryertuck6496 I've been doing this for a couple of months already ... all sorts of salumi (in my fridge - bottom compartiment where the humidity is pretty good ) ... they taste very good, consistency wise very close to store bought prosciouto .. taste is exactly the same if not better. What I do is dry cure them with salt pepper and a special powder I make from .. green tea powder, rosemary powder, pomegranate powder and grape seeds powder - 1% is the quantity I use/rub on the meat . Equal quantity of each except grape seed powder wich is a quarter of the quantity as it might change the taste of the meat otherwise (you can find them online as supliments ) I leave the meat (in big cubes) to cure for 3-4 days depending on how thick it is in the fridge then I wash the whole meat, wrap it and hang it ... it usually takes 2-3 months for a 2kg piece of coppa to dry to -35%. These powders give it a great prosciuto like taste ... and great color ... I do the same with my sausages and they taste very good - but I always cook my sausages ... haven't tried any dried sausages yet as I'm a bit scared of botulism ... and the humidity in the fridge is not perfect for small pieces (they tend to dry a bit to fast on the extremities) ... I'll try dried sausages too when I'll have time to figure out how to keep perfect, constant humidity in my fridge .
Good day Eric, can beef Tallow be used to rub on outside of dry curing Salamis, pepperonis, sausages, etc. to prevent mold? Can it replace commercial mold prohibiting agents? Please reply, Respectfully, Thank You, DeVon
Can you do a video using acidophilus , healthy guts bacteria found in a health shops . It is use to improve the good bacteria in the guts. Also have lacto bacteria among other. Thanks
Hello Eric, When I asked about the Beef Tallow to be added to the outside of Sausages, for curing, Can any Sausage, Pepperoni, Salami, recipes be preserved like Pemmican in a equal amount of Beef Tallow? Will the dry up just the same in a oven and then by mixing with Beef Tallow, be preserved for many years just the same, only with there own taste accordingly? And do you know if this has been explored yet? Respectfully, Thank You, Devon
Hi Eric, new subscriber here. Your channel have been very informative and helpful for us beginners in charcuterie. :) I have a question if adding red wine will have an effect on the fermentation using Sauerkraut? Thanks.
Sometimes i just soak an old piece of salami in water and add that water to my new salami. Seems to work everytime. I add plenty of dextrose which always helps.
Hey Eric, I noticed that you add .6% of dextrose in this version using sauerkraut juice instead of the usual .2% , is this because you planned to take a longer time than usual for fermenting ? In my case, it fermented quite rapidly (I used .6%) , in a bit over 24 hours - so I was thinking of using .3% instead of .6% - just wanted to have your feedback. I'm aware it's food and that's why I thought it was planned for the long haul.
That is correct. I wasn't sure as to the amount of starting bacteria so I over compensated with sugar to give the existing bacteria plenty of food to eat and multiply..
Hi Eric, I used sauerkraut brine to make 3 kinds of sausage and after fermenting for 60 hours the pH has gone from about 5.55-5.65 to 5.28-5.33. I assume I'll need to wait beyond 72 hours if needed to reach the 4.9 pH target. Is there any limit on how long I should wait to reach the target? Also, the soppessata formed a nice mold on the edges while being pressed but the top and bottom have none. Should I brush them with more mold solution, ditto for the smoked salami which hasn't formed any mold? Thanks so much!
72-80 hours is about max for proper fermentation. You can apply more mold but you don't have to. Mold needs oxygen to grow and while it's pressed that area is void of oxygen. Now that it's exposed to the air, mold will start growing on that area. Smoked salami on the other had will have a more difficult time growing mold. The smoke acts as a natural preservative and will inhibit a lot of mold growth. If you want mold on the smoked salami then I would respray, but don't be too disappointed if mold doesn't grow really well on that sausage.
Does it work also with yogurt lactobacyllus? I mean... to spray it on the salami casing. Sorry... for the mold outside onlly penicillium... What if i use the mold of brie and camenbert?
I don't have access to Penicillium Nalgiovense in my country. Is there any way to isolate and culture it from a natural source, similar to your video about Koji?
Does the sourcrout need to age 20 days before using the juice for the salami ? or can I get the juice from adding salt to minced cabbage and use it the next day ? here in maxico We dont have access to starter cultures .... Thank you
@@2guysandacooler we live in Patzcuaro, Michoacan . do you know where I can get starter culture in mexico ? is there any way to speed up the cabbage /juice for salami fermentation ? warm temp ?
Nitrites (or nitrates?) are one of my Crohn's triggers. But I can tolerate celery-cured sausages. But I don't keep the celery-cured as long as the traditional cured just in case the more natural cure doesn't protect as long - not really sure.
Great question Matthew. Yes, you are correct. The both natural and synthetic nitrates are made up of the exact same chemical bonds and the body processes them the exact same way. The problem with Celery is that the amount of nitrates and nitrites in it are difficult to measure so most often people are consuming more than they need to when they eat charcuterie made with celery. The benefit of using Cure1 or 2 is that you know exactly how much to add to make the product safe to eat. I made a series called "Salts, cures, and vegetable powders". It dives deep into the subject of each explaining the pros and cons.. ruclips.net/video/pPN62i-_Jog/видео.html
2 Guys & A Cooler thank you so much for clarifying. I gotta tell you, learning charcuterie is like learning a new language. Having someone to practice the language helps. Thank you.
Has anyone made sauerkraut sausage? I mean where the actual fermented sauerkraut is an ingredient and not just the juice. The idea is a less messy Brat etc.
Hey Eric, so I made salami and saucisson with sauerkraut juice as well. After 3 weeks most of the saucisson were ready and tasted delicious - very nice colour. The salami, 50 mm, is coming great too, almost at the target weight. Italians I know never used curing salts, so I used the 3% salt ratio but unlike them, I use a pH meter to make sure my Ph is right. Your ratio of sauerkraut juice is perfect, 2 tbsp per kilo. thanks. I even found a way on how to make your own sauerkraut juice, but didn't get to that yet.
Because its very hard to get the starter in Thailand I give it a try . Really the result was fabulous Thank you very much
Wow! Wonderful! Nature is Abundant and Provides!
I enjoy your endless creativity here.
Thank you very much! I really appreciate that Johnathan!! I feel like I'm just getting started!!
Great idea. Reminds me to the north thai Nam fermenting process.
Hey Eric, I realized I had posted my comment on the wrong video. here it is, I followed your recipe using sauerkraut juice instead of starter culture and I was surprised at how fast mine reached 5.02 pH level in just 25 hours. I had temp at 70 F, humidity at 85%. I used actual fermented sauerkraut juice from a bottle (Biotta Sauerkraut juice) that I bought, maybe it was more concentrated, I don't know. I added like you said dextrose (.6%) and also turbinado sugar (.2%). I modified the recipe to include hot pepper sauce. Anyways, I switched to curing I was expected anywhere from 48-72 hours. Good thing I tested after a 24 hours. I watch your videos everyday, I especially like your fermentation video. You are the master !
Wow that's fast!!! Excellent news. Those sugars really help speed things up. Looks like I need to tweak the recipe to let people know to test at 24 hours 😁. Congrats on a great ferment. Can't wait to hear how it turns out..
@@2guysandacooler I will definitely let you know. I just tested the pH again this morning, 12 hours after switching to curing and pH was at 4.97. I think it should remain around that level. This is all so very interesting.
Following
can't wait to see the result, as usual well done , you guys are the best , cheers Alister in Australia.
Me too!! I think we have 6 weeks left..... Always patiently waiting!!
Thank you very much! In the Dominican Republic is impossible tu get starter culture. 👍🌴❤
this is awesome thank you so much for this amazing channel, I just ordered my Inkbird last week, once I get it and build my chamber I'll be up and running.
I was wondering at what point can we take out the juices from the sauerkraut for the salami, I guess my question is how to know if the liquid is ready?
and can commercially bought sauerkraut will work as well or is that a no-go since it might be pasteurized?
Hi Leah. Let me know if you have any issues with your chamber. Sauerkraut juice is generally ready after at least 2 weeks of fermentation. You can use store bought sauerkraut juice if it's never been pasteurized. It needs to be fully alive//
Great video- AGAIN!! One question- ever come across the fermentation during the process of curing whole muscle???
Fascinating! Thanks
Great video, I suggest to use Cellophane paper instead film, you will find a lower ph and better conditions for the salami, congratulations
Excellent video as usual! Could you substitute another food source for the bacteria? Im always interested I how people used to make sausages 'way back'. Perhaps honey? Or maple syrup? Or wine or juice?
amazing idea
Thank you! Cheers!
Hi guys you make great job on this video lessons.
I'm bulgarian who is living in UK. I'd like to make some salami here but stragling to find a proper starter culture. My question is :
Can I use Kefir or yogurt to ferment the meat...?!?
Many thanks and I'll keep watching your lovely tutorials :)
sure. That would make for a very interesting salami !!
Great video, thank you. If you recall I was kinda pestering you about non availability of cultures in India. Hold on, voila, its here. Thanks to my friendly miracle worker, he makes it happen. Thanks a lot, awesome work, beautiful videos and very educational. Super.
Hey Sanjay. Oh course. I made this video with you in mind :) Thanks for the comment.
@@2guysandacooler Thanks a ton, I know its lots of work right from inception, research and final publishing of the video. It's really hard to keep everyone mind. We are at times very demanding. Sorry about it, but you come thru. Thanks.
There is a local version of Spiced Pork Sausage with assorted condiments, it's very here popular in India specially the place I come from.
Hi M8 big fan of urs. Nice vid I was wondering if kombucha can be used to cure marinate any sort of meat have u made any research on this.. Thanks in advance
Nice. That's next on the list!!
I started using celery juice to treat my meat for corning or salting my meats, and I have tasted sausage from a German butcher that does use celery juice and sauerkraut to stay away from chemical nitrates. It will not have the bright pink that we usually associate with fermented meats, it is a lot darker, more of a burgandy color to the meat. Like you found with the sauerkrat juice, it does take a bit longer, but I think that the celery juice didn't take me 60 hours like yours did, to corn a beef flat brisket, it took me about 40 to 48 hours. My salami took about 36 hours. Texture is more of a chewy consistency, not the the hard, dried texture that one would usually have with salami. I believe that the celery juice, fresh squeezed, has the riozomes at its strongest, unlike the kraut juice which is second hand, so maybe that is why it took 60 hours to reach your ph level. But great video once again.
Excellent comment. Thank you for your insight!!
@@2guysandacooler I forgot to add with the brisket, I placed the brisket in the straight celery juice for 40 to 48 hours, then I added the salt brine and spices to let sit for two weeks, turning regularly. Going to smoke it this weekend to make pastrami!!
I m trying something similar with a piece of coppa... No cellery though... I've added pomegranate powder, green tea and grape seeds powder for anti oxidation and preserve colour.. Curious if it works.. I've just started fermenting them today. Should be ready for aging in like 2 weeks.
@@costanalexandru5120So?
@@fryertuck6496 I've been doing this for a couple of months already ... all sorts of salumi (in my fridge - bottom compartiment where the humidity is pretty good ) ... they taste very good, consistency wise very close to store bought prosciouto .. taste is exactly the same if not better.
What I do is dry cure them with salt pepper and a special powder I make from .. green tea powder, rosemary powder, pomegranate powder and grape seeds powder - 1% is the quantity I use/rub on the meat . Equal quantity of each except grape seed powder wich is a quarter of the quantity as it might change the taste of the meat otherwise (you can find them online as supliments )
I leave the meat (in big cubes) to cure for 3-4 days depending on how thick it is in the fridge then I wash the whole meat, wrap it and hang it ... it usually takes 2-3 months for a 2kg piece of coppa to dry to -35%.
These powders give it a great prosciuto like taste ... and great color ... I do the same with my sausages and they taste very good - but I always cook my sausages ... haven't tried any dried sausages yet as I'm a bit scared of botulism ... and the humidity in the fridge is not perfect for small pieces (they tend to dry a bit to fast on the extremities) ... I'll try dried sausages too when I'll have time to figure out how to keep perfect, constant humidity in my fridge .
Good day Eric, can beef Tallow be used to rub on outside of dry curing Salamis, pepperonis, sausages, etc. to prevent mold? Can it replace commercial mold prohibiting agents?
Please reply,
Respectfully,
Thank You,
DeVon
What is the best natural substitute for dextrose
Can you do a video using acidophilus , healthy guts bacteria found in a health shops . It is use to improve the good bacteria in the guts. Also have lacto bacteria among other. Thanks
Hello Eric, When I asked about the Beef Tallow to be added to the outside of Sausages, for curing, Can any Sausage, Pepperoni, Salami, recipes be preserved like Pemmican in a equal amount of Beef Tallow?
Will the dry up just the same in a oven and then by mixing with Beef Tallow, be preserved for many years just the same, only with there own taste accordingly? And do you know if this has been explored yet?
Respectfully,
Thank You,
Devon
Hi Eric, new subscriber here. Your channel have been very informative and helpful for us beginners in charcuterie. :) I have a question if adding red wine will have an effect on the fermentation using Sauerkraut? Thanks.
It will only add food for the bacteria (fructose and glucose). The more you add the more food they will have to eat.
Very interesting.
Het Matthew, I just sent you an email....
Sometimes i just soak an old piece of salami in water and add that water to my new salami. Seems to work everytime. I add plenty of dextrose which always helps.
Ótimo vídeo, quero assistir a conclusão.
Hey Eric, I noticed that you add .6% of dextrose in this version using sauerkraut juice instead of the usual .2% , is this because you planned to take a longer time than usual for fermenting ? In my case, it fermented quite rapidly (I used .6%) , in a bit over 24 hours - so I was thinking of using .3% instead of .6% - just wanted to have your feedback. I'm aware it's food and that's why I thought it was planned for the long haul.
That is correct. I wasn't sure as to the amount of starting bacteria so I over compensated with sugar to give the existing bacteria plenty of food to eat and multiply..
Hi Eric, I used sauerkraut brine to make 3 kinds of sausage and after fermenting for 60 hours the pH has gone from about 5.55-5.65 to 5.28-5.33. I assume I'll need to wait beyond 72 hours if needed to reach the 4.9 pH target. Is there any limit on how long I should wait to reach the target?
Also, the soppessata formed a nice mold on the edges while being pressed but the top and bottom have none. Should I brush them with more mold solution, ditto for the smoked salami which hasn't formed any mold? Thanks so much!
72-80 hours is about max for proper fermentation. You can apply more mold but you don't have to. Mold needs oxygen to grow and while it's pressed that area is void of oxygen. Now that it's exposed to the air, mold will start growing on that area. Smoked salami on the other had will have a more difficult time growing mold. The smoke acts as a natural preservative and will inhibit a lot of mold growth. If you want mold on the smoked salami then I would respray, but don't be too disappointed if mold doesn't grow really well on that sausage.
Will the salami be safe to eat if the pH is 5.0-5.2
@@dogsofberkeley yes
@@2guysandacooler Rookie mistake, not enough dextrose to feed the sauerkraut brine bacteria
Thank you! Would sauerkraut or pickle juice work to spray onto whole muscles such as coppa as well?
No. It wouldn't do anything
Thank you very much. So for whole muscles you skip the fermentation step? But you do recommend Bactoferm 600 for the outside?
@@johnfrankl That is correct
Does it work also with yogurt lactobacyllus? I mean... to spray it on the salami casing.
Sorry... for the mold outside onlly penicillium... What if i use the mold of brie and camenbert?
It should. You might have to ferment at a higher temp like 95F but I don't see why it wouldn't work.. Also the other molds should work as well.
@@2guysandacooler
I see, but lactobacillus not on the casing, only in the meat, right?
p.s. I have a lactobacillus that works at 25*C
correct only in the meat to ferment..
@@2guysandacooler
Thanks
I don't have access to Penicillium Nalgiovense in my country. Is there any way to isolate and culture it from a natural source, similar to your video about Koji?
Brie or Camembert cheese has it live on the outside
Does the sourcrout need to age 20 days before using the juice for the salami ? or can I get the juice from adding salt to minced cabbage and use it the next day ? here in maxico We dont have access to starter cultures .... Thank you
Yes. It has to age for 20 days at 65-70f. What part of Mexico do you live?
@@2guysandacooler we live in Patzcuaro, Michoacan . do you know where I can get starter culture in mexico ?
is there any way to speed up the cabbage /juice for salami fermentation ? warm temp ?
Can lacto yogurt be used to ferment?
yep
@@2guysandacooler What would the amount per kilo of meat of good strong lacto buttermilk be?
@@2guysandacooler Buttermilk worked a treat!
Fermented well, now happily drying with a nice beneficial mold growing!
I have heard of people using celery for curing instead of nitrate. Isn’t it still nitrate regardless of the source? Any experience in that process?
Nitrites (or nitrates?) are one of my Crohn's triggers. But I can tolerate celery-cured sausages. But I don't keep the celery-cured as long as the traditional cured just in case the more natural cure doesn't protect as long - not really sure.
@@SherriReves celery-cured meat should have the same amount of Nitrites
Great question Matthew. Yes, you are correct. The both natural and synthetic nitrates are made up of the exact same chemical bonds and the body processes them the exact same way. The problem with Celery is that the amount of nitrates and nitrites in it are difficult to measure so most often people are consuming more than they need to when they eat charcuterie made with celery. The benefit of using Cure1 or 2 is that you know exactly how much to add to make the product safe to eat. I made a series called "Salts, cures, and vegetable powders". It dives deep into the subject of each explaining the pros and cons.. ruclips.net/video/pPN62i-_Jog/видео.html
Very interesting to hear how celery cured sausage doesn't trigger your Chron's. The body is such a mystery..
2 Guys & A Cooler thank you so much for clarifying. I gotta tell you, learning charcuterie is like learning a new language. Having someone to practice the language helps. Thank you.
Is there a follow up video?
Yes: ruclips.net/video/Jn8or6CzY-0/видео.html
@@2guysandacooler awesome thanks!
Qual foi o resultado?
😃😃
ruclips.net/video/Jn8or6CzY-0/видео.html
Has anyone made sauerkraut sausage? I mean where the actual fermented sauerkraut is an ingredient and not just the juice. The idea is a less messy Brat etc.