Nice one! I don't have a slicer, now I want one! One thing I'd like to know is how you measure out salt and curing salt. And, maybe some guidelines for pink curing salt #1 in general. Thank you!
Hey Scott thanks for watching, at my house I use a STX Turboforce classic 3000. Its not to cheap and not to expensive, I've used it for years and have done countless projects with it. Its just a tad loud, but definitely gets the job done, I will put a link below for you, thanks again!
Hello! Thanks for the video, but if I cant use pork should I just add more fat to whatever meat I choose? Or what do you suggest? Id be using chicken, turkey and beef. TIA! Your salami looks amazing!!
I should not be watching this at lunch time. ;) It looks delicious. I also watch the German butcher's videos, he tends to use ice in sausage making. Have you tried with ice? Will the salami look a little dryer using ice rather than cold water?
I use water instead of ice in this recipe because I want to keep the larger ground particles intact. Using ice in a buffalo chopper or ninja blender is to keep the meat colder to be able to emulsify it longer to reduce the particle size to being indistinguishable and smooth. It is a great technique! I will be using ice for future recipes for sure. This is a cooked “salami” so a moist meat is what I’m looking for. Although you could dry this for a week or two and would change flavor and texture! The world is our oyster with this style of meat preparation!! Thanks for watching 🙏🙏🙏👌👌👌
An amazing process and recipe! Thanks for sharing!
Of course thank you for the comment :)
Nice one! I don't have a slicer, now I want one! One thing I'd like to know is how you measure out salt and curing salt. And, maybe some guidelines for pink curing salt #1 in general. Thank you!
Ok I will add that in to a future video! Thanks for the feedback Chef Bill!! 🙏🙏🙏
Looks amazing!!
Thank you so much ! 🙏❤️🥩
hell yeah
Thanks for watching Hank ! 😊
❤❤❤
🙌🙌🙌
Looks delicious, Matt!!! thank you for posting.
Thank you I appreciate that 🙏🙏
Looks amazing 👌
Thanks so much!! 🙏🙏
Hi Matt great recipes. Thank you I see you have links for everything you use but I don’t see a sausage grinder. What do you recommend?
Thanks
Scott
Hey Scott thanks for watching, at my house I use a STX Turboforce classic 3000. Its not to cheap and not to expensive, I've used it for years and have done countless projects with it. Its just a tad loud, but definitely gets the job done, I will put a link below for you, thanks again!
Looks delicious, thanks for the great videos.
Thanks for checking it out Robert ! 🙏🙏
That looks f’ing delicious, Matt. Thanks for putting up such great content. Can’t wait to try this myself.
Thanks so much!! Let me know how it comes out ! 😁🙏👍🏽
They look really good 😩💖
Thank you 🙏 😊
Hello! Thanks for the video, but if I cant use pork should I just add more fat to whatever meat I choose? Or what do you suggest? Id be using chicken, turkey and beef. TIA! Your salami looks amazing!!
Thanks so much! Yes you can definitely add more fat to poultry or beef to substitute , hope that helps !
@@MatttheButcherThanks!
I should not be watching this at lunch time. ;) It looks delicious. I also watch the German butcher's videos, he tends to use ice in sausage making. Have you tried with ice? Will the salami look a little dryer using ice rather than cold water?
I use water instead of ice in this recipe because I want to keep the larger ground particles intact. Using ice in a buffalo chopper or ninja blender is to keep the meat colder to be able to emulsify it longer to reduce the particle size to being indistinguishable and smooth. It is a great technique! I will be using ice for future recipes for sure. This is a cooked “salami” so a moist meat is what I’m looking for. Although you could dry this for a week or two and would change flavor and texture! The world is our oyster with this style of meat preparation!! Thanks for watching 🙏🙏🙏👌👌👌