@@CookingwithanItalian I went and had some food soon after your video finished. What some people don't realize is that making salami or sausage in the fridge is very different from making in winter, or if you have a cellar or not. Your simple but very efficient recipes are fantastic. Not sure if this is correct but Grazie!
tell me honestly,, after they were finished dry curing in the fridge and you taste them did they not have a rancid smell and taste? or slightly rancid?
@@CookingwithanItalian yeah you got lucky, i made two and one was fermented but the other went straight in the fridge, well the fermented one developed the rancid bacteria and then the other one was also having same issue perhaps not as bad and i could not understand why that one also went bad because it was not fermented, upon further thinking and doing some research i realised that meat and fat in a warm air environment for too long will cause this problem and since my fermented pitina were not properly sealed by the cornmeal(does not offer proper protection from oxidation) or wrapped or in a casing that is why this happened and the other one also got this most likely because i placed both of them together in the same dish in the fridge so i figured maybe there was cross contamination , after more searching yes there is such a thing as cross contamination of rancid bacteria,,all other sausages i fermented either had a casing or were wrapped in saran wrap and did not have this problem, so i discovered now why this problem happens and how to avoid it from now on
@@CookingwithanItalian my fridge is 6-8 deg C idk about humidity level? so is this ok or is bad if is too cold? also i am thinking to avoid dry ring i can always brush with wine the outside every few day to avoid surface from drying too much and keep it moist or perhaps put them in plastic wrap or container and also maybe prick the surface all over every few days to allow moisture from inside to escape evenly and avoid getting hard casing dry ring what you think?
I’ve been up to Maniago and Venice also a friends hotel in Bibione. They’re on business with my better half. We went through three times. Beautiful great friends. We went up a little more north where it really starts to look more like I would say Austria or something. they came out with a huge platter of cheeses and mini different types of salami. I loved the pitina. My Italian friend told me they used to make it from. I thought he said roadkill and goat? Maybe I’m wrong and I’m sure they don’t make it that way now too much? I am looking to find that I probably should get a hold of my friends in Italy. We don’t have many delis where I live And as a child also, looking for good sweet Italian sausage. Not one that is two full of fennel. One that is nice and red and sweet a bit spicy but not so much of the Italian seasonings that over can be overbearing sometimes. I talk about all the time, the deli that made it there were two deli brothers I think are relatives gone. So I’m gonna now listen to your video. Thank you so much. If you know about a good type of sweet Italian or patina, I would greatly appreciate it. Thank you again.
Wueee paisà... Non è normale la muffa che sie è formata, credo che hai dimenticato un passaggio molto importante, l affumicatura a freddo o a caldo, molto importante... riprova con l affumicatura se ti è possibile vedrai la differenza.... buone cose.
Ciao paesano, lo so che non ho fatto l affumicata, in fatti nel video lo dico che ci vuole l affumicata. Ma per me non è stato possibile. Comunque grazie per questo messaggio. Tante belle cose. Ciaoooo 👋👋
@@CookingwithanItalian prego non ce di che! scusa ma non ti ho seguito bene, comunque io li ho fatti pure un paio e adesso vediamo come vengono... buone cose anche a te.Ciao
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Fantastico big like
Grazie mille, ciaooo 😁😁😁👋👋👋
Fantastic!
Thanks
good job, 👍👌
Thank you very much 👋👋👋
Wow. I could taste it. Great job!
Thank you very much. 👋👋👋
Can i use a meat grinder?I have a coarse disc of 8 and 10mm.I would only cut the lardo in pieces of 5 x 5 mm for the nice texture.
Would it be okay?
Yes you can do it. 👋👋
Thank you very much.
❤can we have a fermentation process written?
Very easy, live the Pitina room temperature 22°/23 °, for 20/30 hours, after that, put it in the fridge and wait 4 /6 weeks and try. Ciaoooo
if you are not using lacto ferm culture how are you getting fermentation?
Natural fermented. 👋
@@CookingwithanItalian but what about danger of botulism?
Looks pretty yummy, you make me hungry.
Hi Nick, thank you very much. Ciaoooo.. 😁😁
@@CookingwithanItalian I went and had some food soon after your video finished. What some people don't realize is that making salami or sausage in the fridge is very different from making in winter, or if you have a cellar or not. Your simple but very efficient recipes are fantastic. Not sure if this is correct but Grazie!
Where I live, temperatures are higher. I always use the fridge, it works great!
Very good.. 😁
tell me honestly,, after they were finished dry curing in the fridge and you taste them did they not have a rancid smell and taste? or slightly rancid?
My patina was perfect 👌.bad smell Can happen. Try again.
@@CookingwithanItalian yeah you got lucky, i made two and one was fermented but the other went straight in the fridge, well the fermented one developed the rancid bacteria and then the other one was also having same issue perhaps not as bad and i could not understand why that one also went bad because it was not fermented, upon further thinking and doing some research i realised that meat and fat in a warm air environment for too long will cause this problem and since my fermented pitina were not properly sealed by the cornmeal(does not offer proper protection from oxidation) or wrapped or in a casing that is why this happened and the other one also got this most likely because i placed both of them together in the same dish in the fridge so i figured maybe there was cross contamination , after more searching yes there is such a thing as cross contamination of rancid bacteria,,all other sausages i fermented either had a casing or were wrapped in saran wrap and did not have this problem, so i discovered now why this problem happens and how to avoid it from now on
how do i avoid that dry ring?
You need right temperature
12 °/16° (between)
70°/75° humidity
@@CookingwithanItalian my fridge is 6-8 deg C idk about humidity level? so is this ok or is bad if is too cold? also i am thinking to avoid dry ring i can always brush with wine the outside every few day to avoid surface from drying too much and keep it moist or perhaps put them in plastic wrap or container and also maybe prick the surface all over every few days to allow moisture from inside to escape evenly and avoid getting hard casing dry ring what you think?
Buonissimo 👍🇮🇹🇮🇹🇮🇹
Grazie mille 😘
Thank you for the video!! Can we use another type of flour other then corn or wheat? Thank you
No, that is the best. 👋👋
what is the best temperature for fermentation
From 24 to 26.
@@CookingwithanItalian thank you so much.
I’ve been up to Maniago and Venice also a friends hotel in Bibione. They’re on business with my better half. We went through three times. Beautiful great friends. We went up a little more north where it really starts to look more like I would say Austria or something. they came out with a huge platter of cheeses and mini different types of salami. I loved the pitina. My Italian friend told me they used to make it from. I thought he said roadkill and goat? Maybe I’m wrong and I’m sure they don’t make it that way now too much? I am looking to find that I probably should get a hold of my friends in Italy. We don’t have many delis where I live And as a child also, looking for good sweet Italian sausage. Not one that is two full of fennel. One that is nice and red and sweet a bit spicy but not so much of the Italian seasonings that over can be overbearing sometimes. I talk about all the time, the deli that made it there were two deli brothers I think are relatives gone. So I’m gonna now listen to your video. Thank you so much. If you know about a good type of sweet Italian or patina, I would greatly appreciate it. Thank you again.
Pitina, usually is pork and goat. But you can use lamb too, and Pitina is gently smoked. 👋👋
Can frozen meat be used or it wouldn't have good bacteria?
You can, but fresh meat is a lot better. 👋👋
Why no pink salt
Sea salt is better.
Can I just use 80/20 fat or 85/15 fat ground beef for this recipe?
Beef fat is not good.
@@CookingwithanItalianwhy is beef fat no good? What about doing half ground beef and half ground pork? Thank you
Wueee paisà... Non è normale la muffa che sie è formata, credo che hai dimenticato un passaggio molto importante, l affumicatura a freddo o a caldo, molto importante... riprova con l affumicatura se ti è possibile vedrai la differenza.... buone cose.
Ciao paesano, lo so che non ho fatto l affumicata, in fatti nel video lo dico che ci vuole l affumicata. Ma per me non è stato possibile. Comunque grazie per questo messaggio. Tante belle cose. Ciaoooo 👋👋
@@CookingwithanItalian prego non ce di che! scusa ma non ti ho seguito bene, comunque io li ho fatti pure un paio e adesso vediamo come vengono... buone cose anche a te.Ciao
🍷👍
👏👏👏🌹🏆
Thanks 👋👋👋😁😁
Aq long there is goat inside it is halal😂