Making Finocchiona (Fennel) and Spicy Cacciatore Salami
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- Опубликовано: 9 фев 2025
- This is a quick 20 minute video show casing the steps in making salami. This entire process was done over the course of 2 days and the waiting game begins.
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Here is the recipe for the 2 varieties that I made
a printable finocchiona salami recipe can be found here: twoguysandacool...
Spicy Italian Cacciatore Salami
2.75% salt
.25% Cure #2
.2 dextrose
.33% Garlic Powder
.22% Caraway Seed
.37% Coriander Powder
1.2% Smoked Paprika
.25% Red Pepper Flakes
1% Dry Non Fat Milk Powder
.68% Black Pepper
.13% Cayenne
.022% Starter Culture (I used BLC 007)
Mold 600
Ferment at 68f in a chamber that has 85% to 90% Humidity for 24 hours till the pH of the meat reads 5.1-5.3
Lines of defense against spoilage or bad bacteria.
1. Cleanliness. Be sure that your work station, equipment, hands, are always clean.
2. Salt. Using too little salt is one of the biggest problems in under curing salami while using too much salt renders the meat inedible. Try to stay between 2.5% and 3.5% of total weight in salt.
3. Cure #2. This is your insurance against Clostridium botulinum. Don't risk it. It's not worth your life!! Nitrates are Nitrates whether they are found in celery, spinach, arugula, or cure #2. It's all the same. By the way, the salami converts the nitrates into nitrites and by the time you eat it, its converted into nitric acid. A spinach salad contains more nitrate than any cured meat you will produce..
4. Starter Culture. This acidifies the meat lowering the PH and creating an environment that is inhospitable to bad bacteria. this is another "Must Use". It also gives it wonderful complex flavors!!
5. Wine, Vinegar. These liquids also farther acidify the meat helping lower the PH. Be careful as to the wine because it also contains sugars and could rapidly feed your starter culture. Limit wine to 1/4 cup - 1/2 cup per 5 pounds of meat.
6. Mold 600. A great defense against bad bacteria that also aids in flavor development and helps to regulate the speed of drying by slowing it way down. This also help is pH regulation
7. Humidity. Keep your humidity around 80% or lower to fend off bad molds. Some people start off at 85% humidity and every week or so drop it down by 5% until they get to 70%. There they keep it till they reach their target weight. I keep mine at 80% all the time. It takes a little longer but the end result is a full bodied salami that's blasting with flavor and no case hardening..
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Eric
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This is a really, really good video. Thanks for putting it together, it's seriously the most comprehensive and worthwhile thing I've seen on making salami.
Thank you. I really appreciate the feedback..
Unreal video man! Super informative, thank you for your time, i really appreciate it
That's awesome. Thanks for your comment. Making salami Is totally wild!!! Glad you liked the video.
Thanks for posting! Double thanks for posting the recipes in percents!
You are welcome. % is the only way to go if you want accurate and repeatable results!! Thx for the comment
Great video! Lots of good info and tips.
Yet another great video. Very exciting. TU
But you guys do a great job for making at home!! Good job 👍🏻
amassing vid... really makes me whan to try this out. getting starter cultcher tho maybe hard here in Malaysia. 100% going to try this out. thanks so much
Wonderful! Tutorial!
Thank you!! Thanks for the comment!!
Back in the early eighties I worked in the sausage kitchen at a Hormel plant in Washington.
Started as a clipper making Kolbasa and other sausage and wiener products.
Later became a grinder which was a much better job.
But my big desier was to get into working in the spice room.
I really enjoy your salami videos , they are well done and educational. I was wondering if you would get into make wild game salami such as venison or elk.
Hey Roy. That sounds like an amazing idea. Where I live it's a bit challenging to get wild game but I will keep my eye out and see what I can come up with.
Well done you made slop
You sir, I can tell. Have an eye for the finer things😂😂🤣
I noticed that you were adding all of the spices and starter culture before grinding the meat. Most of the newer videos you mix the spices and culture after grinding while you are mixing. Does it make a difference? Thank you
Hey Greg. I don't see much of a difference. The way I'm doing it in this video does guarantee better spice distribution but truth be told i always find that the end result is the same. For me (because I am generally making 4-5 flavors at once) it's just easier for me to grind then season.
Great info as usual. I do have a question. Is there an alternative to using the dry milk powder. I have family members who have a dairy protein allergy but really love charcuterie. Thanks!
You can skip it or sub it for potato starch.
Great tutorial. You covered basically everything. Good job! This is exactly how I make them even the percentages are almost identical! What do you think about the wine. I find too much wine inhibits some culture growth therefore interfering with fermentation. Also, have you had any issues with your refrigerator fan blowing directly on the product?
Thanks. WoW! That's awesome.. I've started dropping my wine percentage and losing my water completely. I think that I only add 2 Tablespoons per 5 pounds now. I found that the sugars in the wine was feeding my dextrose and dropping my ph lower than I wanted faster than I wanted. Essentially I was losing out on certain bacteria because of the Ph drop. I found that it still fermented fine just a bit tangier than I desired...
Fridge Fan... Oh Boy! That was a crazy issue for me. Lots of trial and error. The fridge I was using is an old Coke Fridge that you would see at a gas station. This fridge has a fan that runs continuously regardless of weather the compressor is on or not. It sucks the air up and draws it down the back of the fridge. Initially I thought that this would be good air flow for the salami but My salami and whole muscles were drying out way too fast. I was losing 25% water a week. So I thought maybe a dimmer would be better or some sort of damper but that wasn't working either. Then I found a way to disconnect the fan from the door so that I could control when It comes on and off and put it on a timer. This was the most promising option so far but the fan was moving so much air that I could only have it on for a little at a time and my salami's in the middle were getting too dry. My solution to this issue was to unscrew the fan completely and in its place attach a computer fan with med. speed. I found that I could keep the computer fan plugged in all the time and my air flow in the chamber was where I needed it to be. Now all I have to do I be sure to open the chamber once a day for air transfer but it seems to work quite well now.
In my smaller chamber (smaller fridge the fan set up kicks on when the compressor kicks on and that works well also.) Each chamber has a mind of its own :)
I have one of those coolers as well. Mine is three doors so the fans are double the nuisance. I'll give the computer fans a try. Thanks for the tips!
@@cmsense8193 wow I bet you can really pack it full of product!!! This week I'll be experimenting with replacing p. Nalgiovensis with aspergillus oryzae (Koji). Totally pumped about the possibilities.
2 Guys & A Cooler awesome!! I really think outside molds contribute heavily to the finished product. I used molds from a salami I bought once and the taste was so different than nalgiovense - in fact it was better! Keep me updated! Can't wait to hear about the results.
@@cmsense8193 will do!! I'm not a huge fan of the mold 600 flavor. A bit too funky for my taste. I've wondered about using store bought salami or Camembert cheese or brie mold to innoculate a salami....very good to hear
...these older videos are pretty good. Quality has progressed alot.
LOL. I'm slowly starting to redo some of them...
Oh how you guys have grown.
Hi,
First off, your videos are sensational. I can't believe the time you take to create such thoughtful, informative content. I am really grateful! I just watched your Genoa Salami video and I noticed that you mixed the meat and added the spices/culture after it was ground, but in this video, you cover the pre-ground mix with the spices and culture. Why the difference? Could you produce Genoa in this manner as well?
You can do it either way. I have since started adding my spices in when I mix. I find it to be easier, less messy, and I didn't notice any difference in the salami. You can make the genoa like this if you want to.
Vacuum stuffer is the best
You can also vacuum pack meat mix before stuffing!
Wurst Master Bomber knows
Hi can you please tell me what causes a bit of emptiness like hollow in the needle of salmi, sometimes, and is it safe to eat?
Hello Paola. That is generally caused by drying and "lack of binding" coming together over time. I generally cut that off.
I really enjoy the way you explain everything! You have missed your calling, you should be a teacher. In South Africa, we do not have the opportunity of using a starter culture. I use wine, what are your thoughts on this?
Thank you. Wine works. It gives it a different flavor but it does acidify the meat
@@2guysandacooler I would love to enjoy a beer with you and discuss the enjoyment of Charcuterie
The Mold-600 (added 12:30) is not in the ingredient list.
Thanks for noticing. I'll have to update it this evening.
is there an expirey date on the bacteria culture?
Generally 12 - 18 months
Hi where is a Fennel and how much?
Always check the description box.
As someone who is allergic to penicillin, what are my options?
do you eat brie, camembert, or blue cheese? The type of mold that is added is in the same family. Not everyone who is allergic to the medicine is allergic to these strains. With that being said you could use a product called potassium sorbate. This keeps mold from growing on your salami. Also you could make salami using the Umai dry bags. These bags are used to make salami in your refrigerator. Mold will generally not grow on them in there.
Do you mean to add .25%, as an example, or .025? Because % means there is a decimal already in that hundredths spot. Hence, it confuses me.
Hi Peggy. It's .25% . So as an example if you have 1000 grams of meat and fat you would add .25% cure #2 (or 2.5 grams). Another way to look at it would be 1000 g X .0025 = 2.5 grams. Thanks for your question. If you have any other questions feel free to reach out.
@@2guysandacooler thank you for your clarification.
Do you think kefir would work as a suitable culture?
I think it would, also buttermilk might work as well
Can you make chicken nuggets? juicy and tasty.
penicillium nalgiovense is a fungus not a bacteria.
Dextrose is not bacteria it is SUGAR
No one said it was a bacteria. At 7:37 I clearly say it's a sugar and a few seconds later I wrote that it was "bacteria food". Keep up😉
@@2guysandacooler SORRY THEN ,I MISINTERPRETED
Starter culture should be added first!
Not at the end!! Displaced before Salt and cures
Certain spice can also kill starter culture s adding them last !!
Wurst Master Bomber
Yes always cold !
Hey Mr. Eric, on average, what would you say making a kilogram (2.3 lbs) of salami costs?
it really just depends on where you live and the cost of meat. For me a kilo runs about 6 bucks in meat. 1.25 for the casing and the spices are about a dollar or two. So the salami itself it's under 10 bucks. Then there's the equipment and the drying chamber which I won't count.
@@2guysandacooler thank you so much. I have been binge watching your videos.
Thanks. Let me know if you have any questions.. Some of the old videos make me cringe a bit 😁