If you want a printable recipe for beef mortadella with adjustable quantities you can find it here: twoguysandacooler.com/beef-mortadella/ What should we make next. If you have any fun ideas be sure to comment below!!
My hack for all sausages is to replace any added water (ice in this recipe) with good stock. I've added pork or chicken stock to pork sausage. I bet replacing the ice with some frozen beef stock would be really good.
Now I feel dumb for having never though of that, thanks. Not only will you get extra flavor but if you make your own stock it should have a bunch of good gelatin which should help with the binding.
Wow, this is worth it! The most important is that it does not contain all those chemicals (the nitrites and flavors). Also, number one is that is all !!
@@sofyane4428 jewish are quite or more underground people, Muslims are more exhibitionist, more to show but nothing inside! i m from Muslim culture :) lol
Made this recipe with two un-trimmed tri tips...fat on. Local butcher was closed on Sunday when I decided to jump in so I used my best guess option. The fat ratio worked out about perfect after doing all the trimming. This recipe and video worked perfectly....hitting all the key marks all the way through. Ended up with a delicious mortadella...I used pork fat with half and green olives with the other (olive loaf). Olives didn't stay intact very well with the thin slice i perfer but still a huge success for my first attempt at an emulsified sausage concoction. Thanks for the recipe!
I was searching for beef salami and I came across your video. Thank You so much. Now I’m think about adding olives, or even a smoky flavor to my bologna. Thank You so much .
I recently discovered mortadella. It was a fantastic addition to my version of an American / Italian sub. Salami, Capicola, hot ham / ham, and then this mortadella.
Desde Ecuador un cordial saludos a todos los que conforman este grandioso programa Sigo mucho de sus recetas hamucho tiempo gracias de corazón por compartir tu experiencia con el mudo
Great video as usual. I think you could do a whole video on tying and trussing. Showing the little details like typing off the ends with your double knots ect. Would be great to see how you guys finish off your salamis. Thanks for the videos.
Nice, thank you, I might give it a try this winter. I don't think my food processor is strong enough but I'll do the method that worked for me doing Rhulman's hot dog recipes. I have a 1 hp #22 grinder and using the smallest die I run the mix through, spread it on a cookie sheet and back in the freezer for ~half hour, slice it with a pizza cutter and run it through the grinder again. Rinse and repeat about six times. Probably more work then having a good food processor but the texture came out great, with my grinder a 5 lb batch goes through in under 30 sec so nothing heats up.
I've been watching all of your videos since late January. Out of the numerous I saw I decided to start my journey making Mortadella. Reasons for starting here were, 1) I love mortadella 2) It seemed pretty easy Wanted to make mine with pork though. I saw that UMAi dry had a recipe on their website, so I used their recipe following your steps. And I'm posting here because you are the man,. and any advice would be greatly appreciated.... Grinding went well. When it came time to make the batter, I broke it into 4 parts to ease the strain on my food processor. Food processor ended up breaking on the last of the 4. I then decided to put that last batch in the kitchen aid and whip like you mentioned in the hotdog video. When i was done I mixed the last portion with the rest. added my fat, peppercorns. and pistachios. Mixed, and stuffed casing. When it came time to cook. I used the sous vid. Cooked @ 140 for 3 hours. When the time was up, i thought about it and said to myself how do I know it was actually cooked to right temp. I inserted a meat thermometer. The temp read 130 and thought I was trying to get to 140. Then I decided to google what the temp should be. Stanley Marianski's recipe said internal should be 157. UMAi dry's recipe which was based on Stanley's said they cooked to 150. So i restarted my timer for 2 more hours. I then checked when the time was up and it was 133. I then decided to raise the temp and set to 145. Cooked for 2 more hours. Temp went to 145. Raised the temp to 155 and cooked for 2 more hours, which brought me to 155. So i'm finally at 155 and i couldn't figure out why it took me so long. Then I realized your time table was based on the weight in your recipe. I was using a different recipe with a heavier wait. My question is, 1) what should the internal temp be? or what would you recommend? 2) is poking the sausage with a food thermometer going to mess it up because i'm creating holes for the water to get in? 3) Does raising the temp of the sous vide while cooking mess anything up? 4) is there a rule of thumb when deciding what temps and length of time with sous vide? As for my mortadella, it came out ok. I was worried mixing the last part in the Kitchen Aid would ruin the batch. I did follow all of your chilling and ice guidelines. My only complaint about the Mortadella I made is the flavor is a little too strong. I should have just followed your recipe. They have caraway, and anise. You don't have those but have smoked paprika and fennel. I really appreciate all of these videos that you make. I noticed there are a lot of recipes posted, but nobody shows you how to actually make this stuff. And when they do they don't get into the details as you do.
How cool!! Thanks for the message. If you are cooking pork mortadella sous vide you can cook it till the internal gets to 145F for at least 1 hour (depending on how thick your is). If it's beef you can cook it till the internal gets to 135 - 140f (for 1 hour) 2. poking the sausage will allow water to get in and could dilute the seasonings. If it's stuffed tightly and there is a good seal though it should be fine 3. raising the sous vide temp is ok and will not hurt anything 4. There's no hard fast rule when it comes to sous vide cooking. It all comes down to thickness of meat and the temperature you are cooking at. The thicker the meat the longer you have to cook it. A few inches can cook for a couple hours where 4-6 inches might need 6 hours... Just as an example..
So good really. And so proffisional. But can we do this for a small family member i even have non of the equipments. But So big excellent work 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Very popular in Egypt with the Name Lanchun which is driven from the Turkish name Lahmcun which is a Turkish version of bologna. It is very popular in Egypt, I mean beef, Halal mortadella.
It was awesome recipe, thank you soooo much. i really liked it, great description and explanations and tips. looking forward to watching more recipe videos from you.
Hello I did the mortadella… the recipe is a success but I had an issue… I added pistachio to one of the mortadellas and green olives to the other one… my problem is that the olives and the pistachios are falling off … Any tips to make them hold?? Thank you
Excellent ... Pity I do not have the equipment to make it. I totally approve of using just one species of meat .. in this case just beef with no other kind for "filler" or to help with texture.. That's really great. For an encore how about a recipe for 100% pure beef frankfurters?
Incredible ,iam a professional butcher for 20 years and this video is so inspiring...thank you very much! One question though ,how long can it last in the refrigerator ? i noticed you didnt add any presentatives..!
@@2guysandacooler I have a special request, can you devise and make a video please on a soft mince meat sharcudery that does not need to be cooked that is chicken, chicken organs, and salmon for the meat, and has pumpkin in it as well as a small amount of egg yokes but not whites. Light on seasonings, and no seasonings that are dangerous to cats. Please? When we move we are going to give our help animal cats a better quality of life by making our own food but if I can make long shelf life good food for them then we can buy in bulk and make it less expensive than buying the name brand dry food we have been feeding them. And give them a better diet.
I assume that the mortadella with the larger fat pieces included is part pork, and the fat is pork fat. That’s generally the style I’m familiar with, so this is really interesting to see all beef. I’d like to try it soon. Good content!
@@basirj8578 why brother? The New testament in the Bible and the book of Enoch, and the Dead Sea scrolls, tells us not to eat pork too. Not to offend you I have issues with Muhammad and his 6 year old wife.
You could use corn starch or non fat dry milk powder. These are binders that help with the water holding capacity and the texture of the finished product.
Thank you so much for all the great videos including this one. I'm excited to make this. If using a KitchenAid mixer, how much cold water should we use and what temp do you recommend? (I presume we use water instead of ice when using a stand mixer, correct?) Thanks!
Thanks for the recipe. It looks really delicious. I have 2 question. I would appreciate it if you took the time to answer. Thank you in advance. The first one is about insta cure and sodium e.. something) I don't have it and also I am not sure where i can find it. So can i skip these? And the second is about cooking. Again I don't have the tool you are using it. I wanna make this recipe in stainless steel ham maker. So if i keep an eye on tempreature of water can I cook like that?
Hi there, we made it! Boom!!!! incredible tasty.. yummmm! and easy to prepare!! but… the center was looking little raw about (1” - 4”), we followed the printed instructions. any thoughts are appreciated.
Wow just amazing … ? Could you use another starch other than potato..keto friendly ? Everything else is perfect. Also how long do you think the size you made would last in fridge. Could you also vac pack say halve the amount? I love that there are no horrible additives in this. Thanks for you time ..I get absorbed watching your channel.
Thank you. You could add corn starch or even non fat milk powder, rice flour should work as well. You could vac seal and freeze this. In the refrigerator it would last about a week..
Guys I have set up a drying fridge and its running at 75% Humidity at 8c without me adding any extra equipment. Is this a suitable environment for curing my Salumi, Chacuterie and meat? I have just placed a small usb fan inside to improve airflow. Its a brand new tall larder fridge so I can hang everything from Shelves
Hello, thanks for the valuable information I'm planning to start small project in Lebanon to produce Italian mortadella type May you help me guiding me to the exact recipe, required machinery and preparation step by step, Thanks in advance
Looks hest Mortadella. (Sounds Italian)?... I usually avoid buying it often, because of high amount of fat... But here it looks so good, wanted so much a sandwich with 2-3 slices. Thank you for preparation, Much appreciate it👍👌
you do awesome work man. i have got a simple question; you added lots of ice and then the meat absorbed all the water/ice, then you stuffed all inside a plastic bag and boiled it. where the hell all those waters went? and your plastic case didn't detached from the meat from inside. i made this last night but the meat released too much water and the entire meat ball was floating inside a water bath, it didn't turned out like yours at all. did you puncture some small holes on the plastic bag in order to let the steam evaporate? please let me know :)
If you want a printable recipe for beef mortadella with adjustable quantities you can find it here: twoguysandacooler.com/beef-mortadella/
What should we make next. If you have any fun ideas be sure to comment below!!
Very interesting! I want to try it
Cured back fat is a key ingredient to quality sausage, are there any tips or tricks to making this?
Thank you guys ... there is cypriot tradition called samarella ...
Some type of saucisson sec would be cool 🤘
can you make this with squid instead ?!
My hack for all sausages is to replace any added water (ice in this recipe) with good stock. I've added pork or chicken stock to pork sausage. I bet replacing the ice with some frozen beef stock would be really good.
Nice. Lots of flavor added.
@@2guysandacooler Try it. It's a heavy-handed technique with no culinary finesse whatsoever, but it adds lots of flavor and never tastes out of place.
Now I feel dumb for having never though of that, thanks. Not only will you get extra flavor but if you make your own stock it should have a bunch of good gelatin which should help with the binding.
call it a recipe asswipe - not a hack - what you dipshits call a life hack I call using your god damn brain
Wow, this is worth it! The most important is that it does not contain all those chemicals (the nitrites and flavors). Also, number one is that is all !!
I'm an old school garde manager from the 80-90s. Your technique is spot on. Well done
Thank you
@@2guysandacooler 🇹🇷🇹🇷 USTA BEN SUCUK YAPMAK İSTİYORUM AMA BANA KOMSE YARDİM ETMİYOR 🙏🙏
people my age piss on people who claim the 90s as "old school"
@@recoswellbrother the 90s were 30-40 years ago that’s old school now.
fabulous ! plus ending with Napolitan music ! salute from Belgrade, Serbia
grazie tante ! I hope, I said it right...Io non so parlo Italiano...English...
Thank you so so so much for this 100% beef charcuterie recipe. Will now be able to feed my sons good quality halal mortadelle.
it s not halal, he didn t say bismellah :) lol
@@molezaymolbacheh4157 so?
@@molezaymolbacheh4157
Really for this question?
@@molezaymolbacheh4157 that makes it kosher.
@@sofyane4428 jewish are quite or more underground people, Muslims are more exhibitionist, more to show but nothing inside! i m from Muslim culture :) lol
This video really launched my mortadella to the next level. Thanks a million!
Made this recipe with two un-trimmed tri tips...fat on. Local butcher was closed on Sunday when I decided to jump in so I used my best guess option. The fat ratio worked out about perfect after doing all the trimming. This recipe and video worked perfectly....hitting all the key marks all the way through. Ended up with a delicious mortadella...I used pork fat with half and green olives with the other (olive loaf). Olives didn't stay intact very well with the thin slice i perfer but still a huge success for my first attempt at an emulsified sausage concoction. Thanks for the recipe!
I was searching for beef salami and I came across your video. Thank You so much. Now I’m think about adding olives, or even a smoky flavor to my bologna. Thank You so much .
I made this a kilo of beef mortadella a week ago , it was sensational, better to make at least 5 kilo soyou can keep the rest in freezer.
We love this mortadela here in Brazil, specially mortadela Sandwich. Amazing! Thank you for this super video!!
I recently discovered mortadella. It was a fantastic addition to my version of an American / Italian sub. Salami, Capicola, hot ham / ham, and then this mortadella.
i had no idea it was this easy to make mortadella. going to have to try this! ty for the great video!
Mortadella is my ABSOLUTE FAVORITE deli meat!! Thanks. I'm going to make this. I have everything to make it.
This is a super tricky sausage to make and can be a little hard on your food processor. Just a heads up😉
Thanks from Yolanda.
Thank you too!
Desde Ecuador un cordial saludos a todos los que conforman este grandioso programa
Sigo mucho de sus recetas hamucho tiempo gracias de corazón por compartir tu experiencia con el mudo
Great video as usual. I think you could do a whole video on tying and trussing. Showing the little details like typing off the ends with your double knots ect. Would be great to see how you guys finish off your salamis. Thanks for the videos.
I have no idea how I stumbled upon your channel but I'm sure glad I did. Very unique content. Love it.
I’m in ah. Nice detailed instructions with all the watch outs. You could almost do this for a living. Love the high dive into the pool!
Thank you for sharing. Bravo! Looked delicious!
Wow that looks good it's a must try
Sensational! never get tired of your vids and look forward to the next masterpiece.
Thank you.
So excited to try this!
Wow!!! Incredible. Thanks a lot, got to invent new vocabulary to reallly express myself. For now, Excellent.
Thank you
شكرا للشيف على الوصفة ارجو كتابة البهارات بالعربي و شكرا
That looks incredible!
Merci infiniment ❤❤❤
Hi! Thank you for the detailed video !! Could we use this recipe in a deli meat press ?
Thanks !
I don't have a meat grinder, could I use regular ground beef?
Sure.
I love this morttazela recipes it's awesome, v happy watching U post from TANGA Tanzania.
Nice, thank you, I might give it a try this winter. I don't think my food processor is strong enough but I'll do the method that worked for me doing Rhulman's hot dog recipes. I have a 1 hp #22 grinder and using the smallest die I run the mix through, spread it on a cookie sheet and back in the freezer for ~half hour, slice it with a pizza cutter and run it through the grinder again. Rinse and repeat about six times. Probably more work then having a good food processor but the texture came out great, with my grinder a 5 lb batch goes through in under 30 sec so nothing heats up.
Nice! That''ll make a good mortadella!
This video teaches me in the nice way thank you
Fantastic elaboration, very good work with excellent results, exquisite mortadella with pistachios, thanks
Many thanks!
Why did you use cure No. #1? Was it necessary since the temperature was always low?
For a few reasons, to preserve the color, and to protect the meat during the long cooking time
Absolutely professional video, presentation in all culinary aspect. Bravo
Cheers.
I've been watching all of your videos since late January. Out of the numerous I saw I decided to start my journey making Mortadella. Reasons for starting here were,
1) I love mortadella
2) It seemed pretty easy
Wanted to make mine with pork though. I saw that UMAi dry had a recipe on their website, so I used their recipe following your steps. And I'm posting here because you are the man,. and any advice would be greatly appreciated....
Grinding went well. When it came time to make the batter, I broke it into 4 parts to ease the strain on my food processor. Food processor ended up breaking on the last of the 4. I then decided to put that last batch in the kitchen aid and whip like you mentioned in the hotdog video. When i was done I mixed the last portion with the rest. added my fat, peppercorns. and pistachios. Mixed, and stuffed casing. When it came time to cook. I used the sous vid. Cooked @ 140 for 3 hours. When the time was up, i thought about it and said to myself how do I know it was actually cooked to right temp. I inserted a meat thermometer. The temp read 130 and thought I was trying to get to 140. Then I decided to google what the temp should be. Stanley Marianski's recipe said internal should be 157. UMAi dry's recipe which was based on Stanley's said they cooked to 150. So i restarted my timer for 2 more hours. I then checked when the time was up and it was 133. I then decided to raise the temp and set to 145. Cooked for 2 more hours. Temp went to 145. Raised the temp to 155 and cooked for 2 more hours, which brought me to 155. So i'm finally at 155 and i couldn't figure out why it took me so long. Then I realized your time table was based on the weight in your recipe. I was using a different recipe with a heavier wait.
My question is, 1) what should the internal temp be? or what would you recommend?
2) is poking the sausage with a food thermometer going to mess it up because i'm creating holes for the water to get in?
3) Does raising the temp of the sous vide while cooking mess anything up?
4) is there a rule of thumb when deciding what temps and length of time with sous vide?
As for my mortadella, it came out ok. I was worried mixing the last part in the Kitchen Aid would ruin the batch. I did follow all of your chilling and ice guidelines. My only complaint about the Mortadella I made is the flavor is a little too strong. I should have just followed your recipe. They have caraway, and anise. You don't have those but have smoked paprika and fennel.
I really appreciate all of these videos that you make. I noticed there are a lot of recipes posted, but nobody shows you how to actually make this stuff. And when they do they don't get into the details as you do.
How cool!! Thanks for the message. If you are cooking pork mortadella sous vide you can cook it till the internal gets to 145F for at least 1 hour (depending on how thick your is). If it's beef you can cook it till the internal gets to 135 - 140f (for 1 hour)
2. poking the sausage will allow water to get in and could dilute the seasonings. If it's stuffed tightly and there is a good seal though it should be fine
3. raising the sous vide temp is ok and will not hurt anything
4. There's no hard fast rule when it comes to sous vide cooking. It all comes down to thickness of meat and the temperature you are cooking at. The thicker the meat the longer you have to cook it. A few inches can cook for a couple hours where 4-6 inches might need 6 hours... Just as an example..
I wonder if a vitamix can be successfully used instead of a food processor (in batches).
So good really. And so proffisional. But can we do this for a small family member i even have non of the equipments. But
So big excellent work 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
بجد روعه
It looks better and tasty vs the one bought at the supermarket. Definitely will give this recipe a try at home. Thank you for sharing!
I'll bet that is AWESOME! Love the idea of the pistachios.
Looks perfect
Thank you my friend
Hi sir ,Great video ,systematic explanations ,Thanks a lot
I was looking so long for xactly such a recipe tnxxx so much
Very popular in Egypt with the Name Lanchun which is driven from the Turkish name Lahmcun which is a Turkish version of bologna. It is very popular in Egypt, I mean beef, Halal mortadella.
Well this is the best mortadella I have seen. I will try it. Thank you
You are welcome 😊
@@2guysandacooler Can you drop the translation into Arabic?
@@immobilierelhamzaoui7946 If you go to the website (recipe in the description) you might be able to google translate it
@@2guysandacooler ok
Hey looks excellent
Outstanding. Great process description.
I like the mortadella without the pepper corn but with olive either way its an awesome
Is this using curing salt or not? How long the expiration dates?
Thank you Eric...
😁
professional ..respect
Your videos are great! Thanks for them. What are different options for a binder? I stay away from potato, rice, sugar, and flour.
egg, carrot binder, soy protein, corn starch
It was awesome recipe, thank you soooo much. i really liked it, great description and explanations and tips. looking forward to watching more recipe videos from you.
Thank you for watching.
The best professional mortadella recipe ever, 👏🏼👑👍🏼
Never had this before but it looks so yummy!
Thank you for great video and information
Hello
I did the mortadella… the recipe is a success but I had an issue… I added pistachio to one of the mortadellas and green olives to the other one… my problem is that the olives and the pistachios are falling off … Any tips to make them hold??
Thank you
Damn you have this down to a science, literally. Cheers!
Wonderful teacher❤
Good tutorial but the tools used to make it are more commercial for businesses rather than households!
fantastic! thanks
Great vedio thanks for sharing the recipe but i need to know the exact spices you used in the recipe . i want to try it tomorrow . thank you .
check the description box
Thanks a lot please write the ingredients it’s so healthy
It looks great. Where can I buy great beef mortadella?
Excellent ... Pity I do not have the equipment to make it. I totally approve of using just one species of meat .. in this case just beef with no other kind for "filler" or to help with texture.. That's really great. For an encore how about a recipe for 100% pure beef frankfurters?
I wish I had the equipment 😍
Amazingly good. I will try it definitely ☺️☺️
Incredible ,iam a professional butcher for 20 years and this video is so inspiring...thank you very much!
One question though ,how long can it last in the refrigerator ? i noticed you didnt add any presentatives..!
Thank you. This will last up to a week in the fridge. If you add a little cure 1 it'll last even longer
Really cool. You were descriptive.
Oh my gosh I can SMELL it! Now I want some lol. While I mostly want to stick to whole muscle, this is one I want to learn and make it at least once.
LOL... I can't wait till you make your first mortadella. It's a great experience!
@@2guysandacooler I have a special request, can you devise and make a video please on a soft mince meat sharcudery that does not need to be cooked that is chicken, chicken organs, and salmon for the meat, and has pumpkin in it as well as a small amount of egg yokes but not whites. Light on seasonings, and no seasonings that are dangerous to cats. Please? When we move we are going to give our help animal cats a better quality of life by making our own food but if I can make long shelf life good food for them then we can buy in bulk and make it less expensive than buying the name brand dry food we have been feeding them. And give them a better diet.
I assume that the mortadella with the larger fat pieces included is part pork, and the fat is pork fat. That’s generally the style I’m familiar with, so this is really interesting to see all beef. I’d like to try it soon. Good content!
Eric, I admire you so much...regards from spain
🔥🔥🔥🔥💯💯💯 man I quit eating pork about 20 years ago, it is so hard to find beef lunch meat salami and mortadella.. ty
@@basirj8578 why brother? The New testament in the Bible and the book of Enoch, and the Dead Sea scrolls, tells us not to eat pork too. Not to offend you I have issues with Muhammad and his 6 year old wife.
You know it's a very interesting topic and sadly I've seen much division over this very issue.
Or run for your life!!
اا_________________لله و اصغر 👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️ اا___________________لله و اصغر ‼️‼️‼️‼️‼️
Italian pork is the best!!
My favorie charcuterie. Wow! My thanks to you.
Thank u man mortadela lover its good
Any substitute instead of the potato starch? In case not available...
And
What does the potato starch do exactly.?
Great video..as usual.
Thank you .
You could use corn starch or non fat dry milk powder. These are binders that help with the water holding capacity and the texture of the finished product.
Thank you so much for all the great videos including this one. I'm excited to make this. If using a KitchenAid mixer, how much cold water should we use and what temp do you recommend? (I presume we use water instead of ice when using a stand mixer, correct?) Thanks!
Thanks for the recipe. It looks really delicious. I have 2 question. I would appreciate it if you took the time to answer. Thank you in advance. The first one is about insta cure and sodium e.. something) I don't have it and also I am not sure where i can find it. So can i skip these? And the second is about cooking. Again I don't have the tool you are using it. I wanna make this recipe in stainless steel ham maker. So if i keep an eye on tempreature of water can I cook like that?
Many thanks for this beautiful recipe...How could we take it in the fridge? 3 days or more?
Hi there, we made it! Boom!!!! incredible tasty.. yummmm! and easy to prepare!! but… the center was looking little raw about (1” - 4”), we followed the printed instructions. any thoughts are appreciated.
Did you sous vide? Every sausage is a little different. I would say just let it sous vide a little longer.... That's awesome you got to make it...
@@2guysandacooler thank you for relying. Yes we Sous Vide, next time will leave it 1 hour longer :) I’m working on Basturma now, very exciting! :))
Wow just amazing … ? Could you use another starch other than potato..keto friendly ? Everything else is perfect. Also how long do you think the size you made would last in fridge. Could you also vac pack say halve the amount? I love that there are no horrible additives in this. Thanks for you time ..I get absorbed watching your channel.
Thank you. You could add corn starch or even non fat milk powder, rice flour should work as well. You could vac seal and freeze this. In the refrigerator it would last about a week..
I enjoyed watching very much . Thanks
Hi. Good work. Finally, I find recipe for really nice looking and tasty homemade mortadella. Thanks for recipe :).
Could you use coarsely chopped beef fat to mix when you added the spice and the pistachios???? What do you think???
Thank you for sharing 👍
Really good work , look forward to give a try.
Guys I have set up a drying fridge and its running at 75% Humidity at 8c without me adding any extra equipment. Is this a suitable environment for curing my Salumi, Chacuterie and meat? I have just placed a small usb fan inside to improve airflow. Its a brand new tall larder fridge so I can hang everything from Shelves
Hi nice
Can we use corn starch instead of potato starch?Thanks 😊
Yes 😊
If I don't have a sausage filler what should I do please guide me regards
Hi there, is 140F enough ? In my country everything is made 160F in the core for 10min
Have you tried using myrtle to get that traditional flavor?
Amazing video. Thanks a lot 🙏
I love it I learn again
Hello, what binder did you use? Also can this recipe be done with turkey or chicken?
Wow I'm speechless!
Can you please share a link for the casing used in this video? Thanks!
Hola,cual es la mezcla de especias que lleva la mortadella ?
Hello, thanks for the valuable information
I'm planning to start small project in Lebanon to produce Italian mortadella type
May you help me guiding me to the exact recipe, required machinery and preparation step by step,
Thanks in advance
What type of casing is best ?
Casing Natural , fibrous or plastic
Looks hest Mortadella.
(Sounds Italian)?...
I usually avoid buying it often, because of high amount of fat...
But here it looks so good, wanted so much
a sandwich with 2-3 slices.
Thank you for preparation,
Much appreciate it👍👌
you do awesome work man. i have got a simple question; you added lots of ice and then the meat absorbed all the water/ice, then you stuffed all inside a plastic bag and boiled it. where the hell all those waters went? and your plastic case didn't detached from the meat from inside. i made this last night but the meat released too much water and the entire meat ball was floating inside a water bath, it didn't turned out like yours at all. did you puncture some small holes on the plastic bag in order to let the steam evaporate? please let me know :)