This looks fantastic! I think I'll give the large grind a try. Starting the countdown to Celebrate Sausage, thanks for going through all the effort to bring us such a wonderful series. 😋 Looking forward to a video on salami meet selection. Thanks for all you do for us!
Get it? Use hogs bung to eliminate your dry ring issue? I don't think Eric caught that one post production, but my beer almost came out of my nose. Great stuff as always Sir. I look forward to every one of your videos.
SUper curious to hear your thoughts re pork shoulder for salami. Assessing your starting proteins are so important. WOuld love to hear your pearls of wisdom in this regard. Thank you for all your efforts in your videos.
Eric, as I watch all of your videos, I watched the previous video that you did regarding this … I knew you were gonna hail it on your second attempt…. Great work, it looks amazing…
Thanks for your helpful content , please I have a question: can we have the same meat texture by dropping the ph using citric acid instead of starter ?
Dear Sir. Is it possible for you to try a new Salami recipe (personal) in your drier? I Tried it sous vide and it was way better than traditional Salami, according to local chefs. Would you be interested cause I personally do not have a drier yet, and eager to test the difference. Thank you and keep the good work.
We breed mangalitsa, and the fat is quite soft. I went to pull a salami at 30%, and it was so soft it couldn't even be cut. We just hit 40%, and it's still not as dry as I'd like. Any suggestions?
Got a question if you grind pork with the pink skin would it be a issue for sausage what would be different in texture. Also can you do a video how to clean pork intestines to use as casing bcz here we can't buy casings.
Nice job Eric! Here's a question for you regarding mold 800&600 and the reserve 50. I've been having a great time with my reserve 50 and thank you for your past guidance. My first run with the reserve 50 was Capicola, used no mold but it came out great. Had some green molds start and wiped with vinegar no problem. Ne t run I did Bresaola, this time used mold 600, also came out great. No unwanted molds, the 600 did its job. Now, following the instructions in the owner's manual for the reserve 50, I did clean and sanitize the interior after the run using the mold 600. Recognizing that the instructions are geard towards dry aging meat and not making charcuterie, now I'm wondering maybe I should have not sanitized the interior after the last run. So I guess my question is is your reserve 50 inoculated? Or do you hit it with isodophor occasionally? Last night I put 2 large bresaola and 3 lonza in the chamber, but didn't add my mold yet. I think I'm going to get some 800 and add it later this week. Thanks again, Jeff.
When it comes to making charcuterie, I don't sanitize the interior. After inoculating the chamber, I just wipe it down if necessary. The minute the good mold starts to grow, and the fan kicks on though the new mold will auto inoculate the chamber for you.
I'm having a problem in a lot of my salami. I'm noticing there is sometimes fat dripping. Now I know for certain I'm at the right temperature and my fat is not smeared when grinding. There's great fat definition and I'm taking temperature. However, I've noticed there are some holes in my salami which means I'm not mixing or stuffing properly. Would not mixing properly with the culture, also explain why my fat is dripping during drying or is my problem elsewhere?
@@2guysandacooler Interesting! My plates and knives are new. So we can rule that out. Possibly the meat/fat was too cold. Can we definitely rule out insufficient mixing as a reason for fat dripping?
If you are 100% sure the plates are sharp, then you can rule that out. One way to test is to take a piece of paper cut into a small rectangle. Place the paper into a hole into your plate. Don't bend the paper either. Place your grinder knife on the plate and twist the knife so as to cut the paper. Look at where it cut the paper, it should look as if scissors cut it. If it looks like it "tore" the paper, then it's not sharp. Not properly mixing wouldn't cause this issue. Could be meat was too cold. If the meat is too cold the grinder will shave the meat and fat rather than grind it properly. This causes the end result to have a greasy feel, causes rendered fat to drip out...
@@2guysandacooler Thanks Eric. Being too cold definitely sounds closer to my issue. I can vaguely recall some shaving action when grinding the meat. I didn't think you could go too cold, but I guess you can!
I have a question about the duck breast prosciutto you made. You used insta #1. Can I use #2 even if it dries in two weeks if I plan to vacuum seal it and leave it another 3 weeks then eat it ?
sure, but it's not necessary. The cure is for the amount of time it takes to dry nothing more. Once it hits its target weight the meat is shelf stable, and the cure has finished doing it's job. The rest of the time is about storage.
Hi Guys, just love your vids honestly ... sooo educational and inspirational ... however, I'm living in a part of the world where real or artificial casing is very very hard to come by. Any chance you could to do a small or short series on how to make Salumis without casings? .... Or while doing your shows, could you suggest a solution without casings? Would be really great. Thanks a bunch .... Love you Guys!!! ... (wondering what's in a Cooler though!)
@@2guysandacooler ... yeah I know that already, sorry. Done many time and part of my staple. But Pitina is Pitina .... was just wondering what other options are there than Polenta or Corn Flour ... just wondering
Hi Eric, in reference to using pork shoulder, I have always used Boston butt, I make a lot of Soppressata and Nduja, I also make Sujuk and Lap Cheong, all with Boston butt, I don’t seem to be having any issues with it, but maybe I’m just not noticing, what kind of issues are you having, just curious. Edit; I don’t use Boston butt to make Sujuk. Oops
LOL. The issue I am seeing is the connective tissue in pork shoulder (Boston Butt) after the salami dries. Check out this video at minute 17:35 and forward: ruclips.net/video/Rd2yheGX2fc/видео.html you'll notice some really white specks in the salami slices. Those specks don't break down while drying and they seem to be stringy when chewed. What do you think?
@@2guysandacooler Yes I see them, there’s a distinct difference between the creamy fat and that tissue, I haven’t run into that, I just checked my last run of Soppressata and I’m not seeing it, could it be a local issue? I’m on Cape Cod in Massachusetts, I get my Boston butts at BJs. Did this issue start recently, or has it been like this for a long time?
Eric, this also happens to me, the white strings... I thought I was the only one LOL. I will try another lean pork cuts and watch out for the difference. In this project in particular, the salami looks great! You didn't run into that when you changed to this lean meat?
Ya thats what you get when using the shoulder, theres so much of that tissue it would be very difficult to cut it all out before grinding. But thats the traditional cut to use for most Italian salame. I dont like that either@2guysandacooler
I would love to make horse/donkey sausage. Where I live, I don't think the meat is easy to come by. I would also love to make a kanga-banga (kangaroo sausage) but not many kangas over here either...😥
They actually straighten the apex of the knife. The reason a knife blade is usually dull is because the apex is curved to one side after continuous use. A honing rod realigns the edge and gets it back to what it was like when it was recently sharpened. The reason it works so well with these knives is because the metal is not extra hard, so realigning is very easy!!
Hi Erin, very informative videos. With your videos i have never made any mistakes. Wanted to ask you, where I live we have a sausage with lots of history that is called the Maltese Sausage, have you ever heard of it?
This looks fantastic! I think I'll give the large grind a try. Starting the countdown to Celebrate Sausage, thanks for going through all the effort to bring us such a wonderful series. 😋 Looking forward to a video on salami meet selection. Thanks for all you do for us!
What a delight it always is, a brand new 2 guys video.
Get it? Use hogs bung to eliminate your dry ring issue? I don't think Eric caught that one post production, but my beer almost came out of my nose. Great stuff as always Sir. I look forward to every one of your videos.
SUper curious to hear your thoughts re pork shoulder for salami. Assessing your starting proteins are so important. WOuld love to hear your pearls of wisdom in this regard. Thank you for all your efforts in your videos.
Eric, as I watch all of your videos, I watched the previous video that you did regarding this … I knew you were gonna hail it on your second attempt…. Great work, it looks amazing…
Thanks for the sale tip. I picked up the Mold 800 from the SM.
You can eat the mold?
Thanks for your helpful content , please I have a question: can we have the same meat texture by dropping the ph using citric acid instead of starter ?
No. The citric acid will denature the proteins causing a crumbly texture
Dear Sir. Is it possible for you to try a new Salami recipe (personal) in your drier? I Tried it sous vide and it was way better than traditional Salami, according to local chefs. Would you be interested cause I personally do not have a drier yet, and eager to test the difference. Thank you and keep the good work.
okay.... lets talk about that knife... It's BEAUTIFUL!!!
IT'S AFORDABLE TOO!!!!!!!!!
Should I keep the UV Light on if I use the mold 800?
We breed mangalitsa, and the fat is quite soft. I went to pull a salami at 30%, and it was so soft it couldn't even be cut. We just hit 40%, and it's still not as dry as I'd like. Any suggestions?
Got a question if you grind pork with the pink skin would it be a issue for sausage what would be different in texture. Also can you do a video how to clean pork intestines to use as casing bcz here we can't buy casings.
Nice job Eric! Here's a question for you regarding mold 800&600 and the reserve 50. I've been having a great time with my reserve 50 and thank you for your past guidance. My first run with the reserve 50 was Capicola, used no mold but it came out great. Had some green molds start and wiped with vinegar no problem. Ne t run I did Bresaola, this time used mold 600, also came out great. No unwanted molds, the 600 did its job. Now, following the instructions in the owner's manual for the reserve 50, I did clean and sanitize the interior after the run using the mold 600. Recognizing that the instructions are geard towards dry aging meat and not making charcuterie, now I'm wondering maybe I should have not sanitized the interior after the last run. So I guess my question is is your reserve 50 inoculated? Or do you hit it with isodophor occasionally? Last night I put 2 large bresaola and 3 lonza in the chamber, but didn't add my mold yet. I think I'm going to get some 800 and add it later this week. Thanks again, Jeff.
When it comes to making charcuterie, I don't sanitize the interior. After inoculating the chamber, I just wipe it down if necessary. The minute the good mold starts to grow, and the fan kicks on though the new mold will auto inoculate the chamber for you.
I'm having a problem in a lot of my salami. I'm noticing there is sometimes fat dripping. Now I know for certain I'm at the right temperature and my fat is not smeared when grinding. There's great fat definition and I'm taking temperature. However, I've noticed there are some holes in my salami which means I'm not mixing or stuffing properly. Would not mixing properly with the culture, also explain why my fat is dripping during drying or is my problem elsewhere?
Your grinder plates and knives need to be sharpened. Either that or your meat is too cold when grinding
@@2guysandacooler Interesting! My plates and knives are new. So we can rule that out. Possibly the meat/fat was too cold. Can we definitely rule out insufficient mixing as a reason for fat dripping?
If you are 100% sure the plates are sharp, then you can rule that out. One way to test is to take a piece of paper cut into a small rectangle. Place the paper into a hole into your plate. Don't bend the paper either. Place your grinder knife on the plate and twist the knife so as to cut the paper. Look at where it cut the paper, it should look as if scissors cut it. If it looks like it "tore" the paper, then it's not sharp. Not properly mixing wouldn't cause this issue. Could be meat was too cold. If the meat is too cold the grinder will shave the meat and fat rather than grind it properly. This causes the end result to have a greasy feel, causes rendered fat to drip out...
@@2guysandacooler Thanks Eric. Being too cold definitely sounds closer to my issue. I can vaguely recall some shaving action when grinding the meat. I didn't think you could go too cold, but I guess you can!
I have a question about the duck breast prosciutto you made. You used insta #1. Can I use #2 even if it dries in two weeks if I plan to vacuum seal it and leave it another 3 weeks then eat it ?
sure, but it's not necessary. The cure is for the amount of time it takes to dry nothing more. Once it hits its target weight the meat is shelf stable, and the cure has finished doing it's job. The rest of the time is about storage.
Hi Guys, just love your vids honestly ... sooo educational and inspirational ... however, I'm living in a part of the world where real or artificial casing is very very hard to come by. Any chance you could to do a small or short series on how to make Salumis without casings? .... Or while doing your shows, could you suggest a solution without casings? Would be really great. Thanks a bunch .... Love you Guys!!! ... (wondering what's in a Cooler though!)
Thank You. Try this recipe and let me know what you think: ruclips.net/video/2lfSrChDHB0/видео.html
@@2guysandacooler ... yeah I know that already, sorry. Done many time and part of my staple. But Pitina is Pitina .... was just wondering what other options are there than Polenta or Corn Flour ... just wondering
Hi Eric, in reference to using pork shoulder, I have always used Boston butt, I make a lot of Soppressata and Nduja, I also make Sujuk and Lap Cheong, all with Boston butt, I don’t seem to be having any issues with it, but maybe I’m just not noticing, what kind of issues are you having, just curious.
Edit; I don’t use Boston butt to make Sujuk. Oops
LOL. The issue I am seeing is the connective tissue in pork shoulder (Boston Butt) after the salami dries. Check out this video at minute 17:35 and forward: ruclips.net/video/Rd2yheGX2fc/видео.html
you'll notice some really white specks in the salami slices. Those specks don't break down while drying and they seem to be stringy when chewed. What do you think?
@@2guysandacooler Yes I see them, there’s a distinct difference between the creamy fat and that tissue, I haven’t run into that, I just checked my last run of Soppressata and I’m not seeing it, could it be a local issue? I’m on Cape Cod in Massachusetts, I get my Boston butts at BJs. Did this issue start recently, or has it been like this for a long time?
Eric, this also happens to me, the white strings... I thought I was the only one LOL. I will try another lean pork cuts and watch out for the difference. In this project in particular, the salami looks great! You didn't run into that when you changed to this lean meat?
Ya thats what you get when using the shoulder, theres so much of that tissue it would be very difficult to cut it all out before grinding. But thats the traditional cut to use for most Italian salame. I dont like that either@2guysandacooler
At what Temp were you drying this?
55f (13c)
Is there such a thing as beef salami? Want to try to keep Leviticus, for religious reqsons. I've seen beef bacon, it works well!
sure, check out the beef salami we made on this channel
Also, check out all beef drorewors recipes from South Africa. Very quick to make and hard to go wrong. Also yummy.
Who’s the second guy
Maybe a daft idea but why not double case the salami?
ohhhh
I would like to see a horse/donkey sausage-making
I would love to make horse/donkey sausage. Where I live, I don't think the meat is easy to come by. I would also love to make a kanga-banga (kangaroo sausage) but not many kangas over here either...😥
fossil farms har roo
@@2guysandacooler
Going to try the 800. Just ordered it at the 50% discount. Thanks! Now for the extra thick casings...Enjoyed seeing you back into salami mode.
Honing rods or Steels don’t sharpen knives. They remove any imperfections like Knicks in the blade.
They actually straighten the apex of the knife. The reason a knife blade is usually dull is because the apex is curved to one side after continuous use. A honing rod realigns the edge and gets it back to what it was like when it was recently sharpened. The reason it works so well with these knives is because the metal is not extra hard, so realigning is very easy!!
Hi Erin, very informative videos. With your videos i have never made any mistakes. Wanted to ask you, where I live we have a sausage with lots of history that is called the Maltese Sausage, have you ever heard of it?
In my experience, the loin will give you more natural sweetness.
On your reserve 50, is it in a climate controlled environment?
Yes
Do you guys have an Instagram account?
yep. 2guysandacooler