In a world full of problems, it is so good to watch your show; free of politics, just the love and passion for food. You have shown how to make wonderful foods using simple methods and tools and; that anyone can do if they can follow your instructions. Thank you for sharing your expertise and passion.
I love these videos! Far too many instructions for making various salami's give dire warnings regarding precise salt percentages, packaged mold/bacteria cultures, specific time-and-temperature curing, etc... It's refreshing to see that "just salt it, smoke it, and let it age in the fridge to slowly dehydrate" is still done! And by the way, your English is excellent, and very easily understood - I saw a couple negative comments a few videos ago - Ignore them!
Papa Jose You are exactly right. My mother and relatives used the same way for centuries. No one ever died. Too many regulations here because of greedy lawyers that love to sue everyone for money. anything
Ray Vorontsoff I’ve only ever heard of meats being cured with pink curing salt (sodium nitrate or potassium phosphate). It’s probably an American thing, and I would appreciate if no jokes were made about that. Also the way you write makes you sound like a snob. If that’s unintentional you should be aware of that.
cuoredicioccolato for the record I hate pink curing salt haha it’s why I’ve never tried curing meat before (it has carcinogens). My wife and I love watching your channel, and my two little girls will sit through rows of your episodes 👍🏼 keep crushing
Ray Vorontsoff omg I am, dude. Re-read my first comment. Don’t tante this guys channel with more aggressive comments because you miss understood what I said.
11:20 So funny, he comes with his long sleeve shirt his necktie, apron .... and jean shorts AND NO SHOES! lol...I like this channel, beside slearning a lot of things, you also get to laugh ...( doing the propeller motion) SPECTACULAR!
The shirt and the tie is the signature of the channel. It seems that the change of set due to COVID doesn’t give the same angles and let us see the backstage. The guy is in Thailand. I would also be in short. ;-)
You are one of the most spectacular chefs on the internet. you can create amazing food with ANY kind of equipment, you know the food, you feel the food, you listen to the food and you love the food. (I am a chef myself and have never worked with anyone that hasn’t blamed the equipment for the poor taste or quality, including myself) wish I could cook with you one day!
I wish i were younger. I could experiment so much. These videos are so fascinating. Actually though, i could just live to 115 years old and start experimenting now. So many food discoveries. Thanks so much.
@@Spectacular-cuoredicioccolatodice di aver usato foglie di maïs per far tener il salame in un pezzo. Penso non sia una pessima idea, solo forse il salame farà fatica ad seccarsi? Non so...
Just watched 4 of your salami videos. And I think I am going to try and make it now. I followed your pancetta and prosciutto recepies and they turned out amazing! Thank you for simplicity! Greetings from Kyrgyzstan!
Thank you for teaching us the ways of the old Italian curing/ self sufficient cooking. My Nonna was such an amazing cook and they did salami, wine, preserving, soap making and more. At the age of 31, about 4 years ago I started doing salami and brought my family in for salami day (40-60kgs). It is lots of fun, and special family time. We do it annually. Great to share you product and experiment with flavours. One thing I do is cold smoke them 3 times at a week apart. Gives nice smell, flavour and colour. Keep up the good work.
I just came across your channel while about to fall asleep like 2 days ago, but it immediately caught my attention and I am binging your videos right now. You keep it so simple and elegant. Which one can only do when they have mastered it. Spectacular!! 🙏
Hello there! I am following your salami, prosciutto and cheese recipes for months and everything comes out great, me my boyfriend and our two cats are very satisfied. I was a bit bored to stuff the salami to the casing so it was great to see this one. I tried something a bit different and did the recipe with a woman's stockings, the ones that are like net. You can find everywhere and its really easy to use (plus that was what at the home that day!). I totally suggest it!
Thank you for sharing your great skills and ability! The information is easy to follow and extremely helpful and interesting.....many thanks and all the very best from the UK
Fantastic !!! Many years ago I made my own LEBERWURST / LIVERSAUSAGE and it came out wonderful. I have to try the SALAMI ! Thank you so much. ♥️♥️♥️🇩🇪♥️♥️♥️
Love it, I absolutely love your content. So far, I have made ginger beer and ciabatta bread from your collection, and they have turned out SPECTACULAR. I will try this and Pizza as well in the next few days. Keep pouring in the good content and original recipes, a fan from India. :)
I starting curing sausages because of you. I want to thank you for bringing me back to my childhood. I use to help taste the meat and poke the fresh sausages every winter. My parents are from Campobasso, Molise. They brought back all the fabulous cooking techniques, the simple ingredients that are used in Mediterranean cooking. Thank you for sharing your talents and you continue to inspire me everyday. I ♥️ cooking!!! 🥂
I wish we were their. We live in Toronto, Canada. If you ever get here, we would gladly have you stay for a visit. I live by the lake in a town called Georgina, Ontario 45 min north of Toronto. Its very beautiful here but I have to saly, I prefer Italy!!! I've had the pleasure who have travelled to your breathtaking country. It is Spectacular just like the food!!!
You, Sir, are an inspiration! Your all natural approach in this chemical World is definitely revolutionary, at least for we Canadians. I put you with meat in the same idolized space as I have with David Asher with cheese. Revolutionary, as in fighting agribiz and the rules they force on the micro-food industry. More power to you.
I love your videos my friend , I just made Pitina , according to your instructions . Great to learn from you.I am a Hungarian chef , living in England . Hungarian paprika sausage is very good as well , you could try it once.
Dear friend. An idea for smoking the meat is the one we use for smoke in the bees . Is the best one and i use it also. Try it. You can add inside a lot of aromatic herbs . the meat will be perfect. Thanks for the best recipes
I've been following your videos for a while now and I think they are brilliant! I am also in Thailand and do some charcuterie and in the past my salamis have turned out good using an Umai bag, but I always use curing salt as I'm a bit scared of the heat here spoiling everything and then getting sick from it. I will try some of your recipes without the nitrite and see how it goes. Thanks once again, ciao
I really love your food. Simple with few ingredients and mostly local or home grown. As you say 'SPECTACULAR' I have found freezing the fat for 30 minutes is even easier to cut...especially in hotter climates. I hope you have bees in the hive by now and have caught some fish in the trap you made. They were wonderful videos. This weekend I am going to make your biltong box/smoker, from a new pallet that was delivered last week. I'm smoking chicken breasts and flavouring sausages from the butcher. Then I'm going to try and make some cheese, from your recipe, as the dairy up the road is now selling raw milk direct to the public. 🤗💖
Very beautiful work. I am new at your channel. I do different kind of sausages and since it is difficult to find casing in the U.S I used women stocking.It worked great.I think it will work with this recipe too.
I promised to write back to you. Now this is my second time i do the salami, 1 kgs each and it works and very tasty. The second time i did not cut the lard so fine and i didnt like the big chunk of fat. Next time i cut the lard a bit better. I am still vaiting for My violin, should be ready in 14 days. Thank you so much for your channel. Oh, extra information, i smoked My salami for 2 hours as I liked the smoke. The other day i made a leg of lamb, smoked 4 hours till 63 degree and it was so wonder full. If you ever feel like coming to Malindi you are welcome and we do some food together. 😋
If you want to cold smoke something its easier if you get one of those cold smoke spiral meshes, fill it with wooddust and put it under a lid or something with the meat, does a way better job ;)
Hi Really love your videos. Thank you for sharing your knowledge🙏 I would love to know what temperature should the refrigerator be at while drying the sausage? Thanks
Buonasera. Ciao dall'Irlanda. What is the windmilling of the arm about? When young, many decades ago, we used to do something similar when our Mammy would ask us how we liked the dinner just as we started chewing and it was too hot to speak.... Love your meat cures..
I made the soppressata (with your recipe) but only with a small "sausuage size" casing, the salami turned out perfect but it's really small. I guess the net seems to be a much better solution than the natural casing. All the butchers here in germany told me they don't prepare and clean the guts because its not worth anymore. Love your recipes and everything you do :D Next project will be your mango whine :)
Great video brother. Thank you. Will you please show your viewers how to make Garum, I discovered garum about a year ago and it is a GREAT sauce. Kind regards from South Africa.
I put a small eight dollar fan and a small humidifier in my extra refrigerator I have in my garage. The fan keeps the air flow. I lower the temperature of the refrigerator as low as it can go. Which keeps the temperature around mid 50s. Cave temperature. And humidity around mid 60s. Spectacular dry sausage.
I just found your site and am enjoying it very much. Suggestion: Is there any reason those tubular bandages could not be used with a sausage stuffer? Would make stuffing easier.
What is the ideal curing temperature for the meat? Is a regular refrigerator, which usually ranges from 35 to 38 degrees Fahrenheit, too cold? Could not find this Dry Salami recipe on your website, and it is all in Italian anyway.. Thanks however for your entertaining video and recipe.
Grappa can be made from many different fruits like certain plums but white grapes is or small oval purple plums is what my grandpa used. Sometimes we even make it from bad wine and use it as mosquito repellent and first aid. You need a alcohol still for this process
Hello! Once this is done, does it need to be kept in the refrigerator? Or is it stable at room temperature? I'm looking for something I can make which I can take with me on hikes!
@@Spectacular-cuoredicioccolato it stays below 20C most of the time. But I'm happy to keep it in the fridge until I want to go for a hike. Would it be OK for several hours outside of a fridge if it were put in a vacuum sealed bag?
YOU are spectacular! Thanks for the videos. great teacher! I really want to buy a wine fridge just for curing meat. I love your recipes and ideas, esp. the ones that make it easy for anyone to try making sausage, salami,etc... I like the ones where you dont need the hog casings (gut). I love fermenting wine etc... Please keep making videos. ; )
@@Spectacular-cuoredicioccolato the polenta would be able to stick to the outside as easily but i dont have access to those bandages or the skins. Also, must it be smoked? Could it be dried the same as other salami or no? Gracias for all your videos and knowledge.
Is it possible to speed up the curing/drying by smoking long term? I am only guessing that to be cured correct it need to loose a percentage of the water/weight of the meat so always though a longterm, low temp smoke could speed it up.
Question 1) why not use muslin (you can make it any size, it's like a big fabric and it's reusable) Question 2) why do you use polenta to coat the salami?
@@Spectacular-cuoredicioccolato I have just made 4kgs with muslin and no polenta and didnt cure in a fridge but in a "biltong box". Looks great. Why dont you tell me the differences please?
@@Spectacular-cuoredicioccolato biltong is one piece of meat and its easy, delicious and cures in warm conditions with moving air (wind). I will open my salami soon and then come back and tell you how the muslin material faired. Why do you use the polenta to coat the salami?
I can't wait to try this! Can anything be substituted for wine? Can salami be made without any alcohol? My friend has alcohol intolerance, and even a small amount of alcohol will give him an allergic reaction.
@@Spectacular-cuoredicioccolato okay! Thank you. I just purchased all the ingredients for this(we are going to make the Pitina version) and am so excited to get started. Do you still have a patreon? My mother and I would love to offer our support.
during smoking the salami gets also warmer. is it not bad if you put it directly to the fridge? By smoking ,isn't better if you cover the salami with something so can get more smoke ?
Hey there, going to make this tomorrow along with petina and I was wondering if I can use coarse semolina flour instead ? Will try anyway and let you know how it goes ?
ciao paisano i wish i see your video 4 years ago because for a long time i was looking for a way to make dry cured sausitce or salami at home even though i do not have cellar or special equipment i always thought there must be a way to do it, i tried hanging outside but the meat went bad inside, i thought about fridge too but said it might not have proper temp and humidity,, anyways now i have seen many vids on the subject and i find your vid now bravissimo, i have currently made two salamis now that i put in the fridge and cross my fingers this will come out good, it is strange that pitina is an old trick yet i never heard of it nor have any of my italian friends ever mentioned it to me when i am always asking if is possible for me to make something like this at home they all tell me i need special cellar etc as if they do not know about this or they keep secret maybe lol one question, how do i keep meat red and not go to dark? also how do i avoid the dry ring around each slice? perhaps this is problem from low humidity? maybe i should brush salami with wine every 2 days to keep proper moisture level on surface to protect it? for my recipe i use 3% salt to pork meat and red wine,merlot and tequila, blk and red pepper, garlic and onion powder, rosemary and dextrose,, i am also thinking for next time to use yoghurt water(has culture) and maybe celery juice for flavor and because i heard it contains sodium nitrite, as i said i am looking for tricks to keep meat red, so what do you think?
Yes 👍🏼 you can try all the techniques that you mentioned 😉 but as I showed in the video here and in the video of pitina I have used simple ingredients. You need to try and see because all the fridge are different, so the first time makes a small batch
@@Spectacular-cuoredicioccolato correct i should keep it simple first time but i already took one salami and trying to ferment it in my oven with light on and water bowl for maybe 24 hrs while the other one is in the fridge this way i get to experiment to see both results,, you are right each fridge is different also we can still control temperature of fridge if necessary , we shall see how mine turns out in a few weeks, wish me luck my friend because if this works for me is big life changer i want it to be SPEEEECTACULAR👍👍👍👍
He has such a calming voice. I love it.
😉👍🏼 thanks 🙃
In a world full of problems, it is so good to watch your show; free of politics, just the love and passion for food. You have shown how to make wonderful foods using simple methods and tools and; that anyone can do if they can follow your instructions. Thank you for sharing your expertise and passion.
Thanks for this beautiful comment ☺️
I love these videos! Far too many instructions for making various salami's give dire warnings regarding precise salt percentages, packaged mold/bacteria cultures, specific time-and-temperature curing, etc... It's refreshing to see that "just salt it, smoke it, and let it age in the fridge to slowly dehydrate" is still done! And by the way, your English is excellent, and very easily understood - I saw a couple negative comments a few videos ago - Ignore them!
Papa Jose You are exactly right. My mother and relatives used the same way for centuries. No one ever died. Too many regulations here because of greedy lawyers that love to sue everyone for money. anything
except all of his recipes do have specific salt percentages, so you don't poison yourself.
Beautiful salami can you share a recipe for your homemade bread please 🇦🇺
😉👍🏼 ruclips.net/video/3uW5zJcwGKg/видео.html
His percentages are between 2-3% salt, so he’s good and yes making sure being clean in this process is important.
Dude, I’m a fan of yours because you only use sea salt for curing meats. Pure and simple👌
Ray Vorontsoff I’ve only ever heard of meats being cured with pink curing salt (sodium nitrate or potassium phosphate). It’s probably an American thing, and I would appreciate if no jokes were made about that.
Also the way you write makes you sound like a snob. If that’s unintentional you should be aware of that.
🤔
cuoredicioccolato for the record I hate pink curing salt haha it’s why I’ve never tried curing meat before (it has carcinogens). My wife and I love watching your channel, and my two little girls will sit through rows of your episodes 👍🏼 keep crushing
Ray Vorontsoff re-read my post. I’m celebrating what I’m learning about other cultures. Honestly man
Ray Vorontsoff omg I am, dude. Re-read my first comment. Don’t tante this guys channel with more aggressive comments because you miss understood what I said.
The hand circles when you are eating crack me up. I can’t wait to start trying your recipes, everything looks amazing
😂👍🏼 thanks
11:20 So funny, he comes with his long sleeve shirt his necktie, apron .... and jean shorts AND NO SHOES! lol...I like this channel, beside slearning a lot of things, you also get to laugh ...( doing the propeller motion) SPECTACULAR!
😂👍🏼 thanks
The shirt and the tie is the signature of the channel. It seems that the change of set due to COVID doesn’t give the same angles and let us see the backstage.
The guy is in Thailand. I would also be in short. ;-)
😉👍🏼
😂👍🏼
Hah, the propeller! Just what I was loving, to! The universal sign of good food!
Superb presentation, many thanks. You have taught this enthusiastic senior pupil an awful lot with your wonderful uploads, thank you once more.
Thanks 😉👍🏼
Thanks 😉👍🏼
You are one of the most spectacular chefs on the internet. you can create amazing food with ANY kind of equipment, you know the food, you feel the food, you listen to the food and you love the food. (I am a chef myself and have never worked with anyone that hasn’t blamed the equipment for the poor taste or quality, including myself) wish I could cook with you one day!
Thanks for this beautiful message ☺️ I would like too 👍🏼
man your english has gotten a lot better, i love your content. i'm proud of you
☺️ thanks
I wish i were younger. I could experiment so much. These videos are so fascinating. Actually though, i could just live to 115 years old and start experimenting now. So many food discoveries. Thanks so much.
In 30 days you’ll have wished you did one as soon as you wrote this comment! Cheers :)
@@shakyhandpictures2185 LOL! I wonder if Italians have any seafood or fish salamis.
If you have the will to wish at your age, then age is just an excuse for acting upon your wishes.
@@tonyrod4388 Ah, you're so sweet. Very wise. Thank you.
As long as you're on the "green side of the grass" rather than the dirty side, go for it! Don't let it stop you!
That was terrific!
I've used corn husks as casings for sausages.
How many you put around the salami? 😊
@@elizabethsomoza4879 as many as I need baby. Just as many as I need.
Why ? I said polenta and not corn husk
@@Spectacular-cuoredicioccolatodice di aver usato foglie di maïs per far tener il salame in un pezzo. Penso non sia una pessima idea, solo forse il salame farà fatica ad seccarsi? Non so...
🤔 credo sia una pessima idea
Just watched 4 of your salami videos. And I think I am going to try and make it now. I followed your pancetta and prosciutto recepies and they turned out amazing! Thank you for simplicity! Greetings from Kyrgyzstan!
Spectacular 🥳 please send some pictures on instagram 😉
Benvenuto, dear italian Chefe! Thank you for another great presentation! Amazing recipe. I will try to do the same in upcoming weeks.
Amazing to see this done all the original way. Love it❤
Thanks 😉👍🏼
You are a genius with traditional sausages. A pleasure to see you in your videos and thanks for your recipes.
Thanks 😉👍🏼 please share the videos with your friends and family
Very nice and well done Giorgio for the idea.
Thanks 😊 but I am Andrea 😂
Thank you for teaching us the ways of the old Italian curing/ self sufficient cooking. My Nonna was such an amazing cook and they did salami, wine, preserving, soap making and more.
At the age of 31, about 4 years ago I started doing salami and brought my family in for salami day (40-60kgs). It is lots of fun, and special family time. We do it annually. Great to share you product and experiment with flavours.
One thing I do is cold smoke them 3 times at a week apart. Gives nice smell, flavour and colour.
Keep up the good work.
Spectacular 🤩👍🏼
I just came across your channel while about to fall asleep like 2 days ago, but it immediately caught my attention and I am binging your videos right now. You keep it so simple and elegant. Which one can only do when they have mastered it. Spectacular!! 🙏
Thanks for your support and your kindness 🤗
Hello there! I am following your salami, prosciutto and cheese recipes for months and everything comes out great, me my boyfriend and our two cats are very satisfied. I was a bit bored to stuff the salami to the casing so it was great to see this one. I tried something a bit different and did the recipe with a woman's stockings, the ones that are like net. You can find everywhere and its really easy to use (plus that was what at the home that day!). I totally suggest it!
Spectacular 🥳 thanks guys for your support
Thank you for sharing your great skills and ability! The information is easy to follow and extremely helpful and interesting.....many thanks and all the very best from the UK
Thanks Paul 🤩 keep us updated 😉
cuoredicioccolato
want to thank you!! You showed me how to make my first soppresatta its still hanging.. I know it will be great.. Thank you sir
Thanks ☺️ let us know when you cut it
Fantastic !!!
Many years ago I made my own LEBERWURST / LIVERSAUSAGE and it came out wonderful.
I have to try the SALAMI !
Thank you so much.
♥️♥️♥️🇩🇪♥️♥️♥️
Keep us updated 😉
Love it, I absolutely love your content. So far, I have made ginger beer and ciabatta bread from your collection, and they have turned out SPECTACULAR. I will try this and Pizza as well in the next few days. Keep pouring in the good content and original recipes, a fan from India. :)
Thanks 😊👍🏼 spectacular 🤩
Thank you for showing us these simple ways of making delicious for and drink.
Thanks 😊 please share the videos with your friends and family
Andrea, the more i watch your videos its clear you are quite simply a genius! I'm trying your salami recipe tonight as it looks 👍 all the best
🥳 keep us updated
Chef, I'm from Brasil and I love your recipes.Thanks!
Thanks Telma for your support 👍🏼 and sharing the recipe with friends and family
Hallow my friend thanks for the nice work.. Can one make salami from poultry like duck and chickens? thanks
Duck 👍🏼 no chicken
I starting curing sausages because of you. I want to thank you for bringing me back to my childhood. I use to help taste the meat and poke the fresh sausages every winter. My parents are from Campobasso, Molise. They brought back all the fabulous cooking techniques, the simple ingredients that are used in Mediterranean cooking.
Thank you for sharing your talents and you continue to inspire me everyday. I ♥️ cooking!!! 🥂
Spectacular 😉👍🏼 now I am close by 😂 I am in Puglia
I wish we were their. We live in Toronto, Canada. If you ever get here, we would gladly have you stay for a visit. I live by the lake in a town called Georgina, Ontario 45 min north of Toronto. Its very beautiful here but I have to saly, I prefer Italy!!! I've had the pleasure who have travelled to your breathtaking country. It is Spectacular just like the food!!!
Thanks 🤩 but now with this pandemic 😷 it will be very difficult 😉 maybe in the future I will be very glad
@@Spectacular-cuoredicioccolato I pray daily that this malatia goes away and we can resume to be ourselves again. 🙏🏻
👍🏼
You, Sir, are an inspiration! Your all natural approach in this chemical World is definitely revolutionary, at least for we Canadians. I put you with meat in the same idolized space as I have with David Asher with cheese. Revolutionary, as in fighting agribiz and the rules they force on the micro-food industry. More power to you.
Thanks 🤩👍🏼 please share the videos 😉
Looks so spectacoolaly yummy, special satisfying that to enjoy with your home brew
Exactly 😉👍🏼🥳🍺 remember to send the pictures on instagram
Great thanks to you for video in my city I couldn't find a perfect salami casing that idea is so good
Welcome 🤗
You are amazing creating things simple in a way we can understand and make it at home. 👏👏👏
Thanks Elizabeth for your support sharing the videos 🤗
I live for those hand circles. I really enjoy your vids as well. I find it very relaxing!
😂👍🏼 thanks
Love ! He's all dressed up, must be a chic Italian.
😂
Thankyou - terrific videos. Your style and taste is impeccable!
😂👍🏼 thanks
I'm inspired! Thankyou for your channel. I want to try making EVERYTHING!!
Spectacular 😉 If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try this recipe or others
I'm so excited to try this out! I've been wanting to make salami. I love how simple you make it. Thank you for sharing.
Welcome 🙂 keep us updated
i have never tried using wine in the sausage,s i always drank it with the sausage and bread, great video
😂👍🏼
This looks delicious, very nice preparations, thank you
Thanks for watching and sharing the videos 🥳
I love your channel! 😀
Greetings from Finland
Thanks 👍🏼😉
Un altro meraviglioso video. grazie un milione amico mio non vedo l'ora di provare a farlo da solo. Mi sento così ispirato adesso.
I love your videos my friend , I just made Pitina , according to your instructions . Great to learn from you.I am a Hungarian chef , living in England . Hungarian paprika sausage is very good as well , you could try it once.
Thanks for the advice 😉👍🏼
Dear friend. An idea for smoking the meat is the one we use for smoke in the bees . Is the best one and i use it also. Try it. You can add inside a lot of aromatic herbs . the meat will be perfect. Thanks for the best recipes
👍🏼 good idea 💡🤩 thanks
I've been following your videos for a while now and I think they are brilliant! I am also in Thailand and do some charcuterie and in the past my salamis have turned out good using an Umai bag, but I always use curing salt as I'm a bit scared of the heat here spoiling everything and then getting sick from it. I will try some of your recipes without the nitrite and see how it goes. Thanks once again, ciao
😉👍🏼 let us know 🤪
I really love your food. Simple with few ingredients and mostly local or home grown. As you say 'SPECTACULAR'
I have found freezing the fat for 30 minutes is even easier to cut...especially in hotter climates. I hope you have bees in the hive by now and have caught some fish in the trap you made. They were wonderful videos. This weekend I am going to make your biltong box/smoker, from a new pallet that was delivered last week. I'm smoking chicken breasts and flavouring sausages from the butcher. Then I'm going to try and make some cheese, from your recipe, as the dairy up the road is now selling raw milk direct to the public. 🤗💖
Spectacular 🤩 If you like 😉 please share with us the recipe for the chicken
Finally, I think I will do this one.
Thanks man
Welcome
Love watching you, love the simplicity you of the goods you make...♥️♥️
Thanks 😊
Very beautiful work. I am new at your channel.
I do different kind of sausages and since it is difficult to find casing in the U.S I used women stocking.It worked great.I think it will work with this recipe too.
If you try let us know 😉
That hand cracks me up every time! :D awesome stuff yet again!
😉👍🏼 thanks 🤩
I promised to write back to you. Now this is my second time i do the salami, 1 kgs each and it works and very tasty. The second time i did not cut the lard so fine and i didnt like the big chunk of fat. Next time i cut the lard a bit better. I am still vaiting for My violin, should be ready in 14 days. Thank you so much for your channel. Oh, extra information, i smoked My salami for 2 hours as I liked the smoke.
The other day i made a leg of lamb, smoked 4 hours till 63 degree and it was so wonder full. If you ever feel like coming to Malindi you are welcome and we do some food together. 😋
Spectacular 🤩 we been to Malindi 17 years ago 😉 I would like to cook together 👍🏼
Hay you have very good taste your house looking very elgant well decorated wow
Thanks 😊 I will tell to the owner 👍🏼
If you want to cold smoke something its easier if you get one of those cold smoke spiral meshes, fill it with wooddust and put it under a lid or something with the meat, does a way better job ;)
love the videos, trying out a lot of stuff... will let you know how it came out!
Bravo 😉👍🏼
excellent recepie can i use any wood to smoke
You can try it 😉
Wow I've been searching for a recipe like this for so long!
Thanks for watching and sharing the videos 🥳
Hi
Really love your videos. Thank you for sharing your knowledge🙏
I would love to know what temperature should the refrigerator be at while drying the sausage?
Thanks
At the minimum power but if you can decide 10*C is perfect
@@Spectacular-cuoredicioccolato i use the home refrigerator which is at a temperature of 4 ° C
Ok 👍🏼
I wonder if you can do this with beef and lamb as well, and if so what the parts would be hmm.
Prety sure its the same tbh!
Yes 👍🏼
Wow! I love your videos! Thanks for sharing. Can you use the same techniques for venison?
Yes 👍🏼 have you tried? Sorry for the delayed
Thank you ! Gut is really difficult in the states to get.
😉👍🏼
Made it and it came out fantastic. Thank you for sharing.
Spectacular 🤩 thanks you for sharing your experience and the video with your friends and family 😉
Sei un fenomeno!!! Grazie per le fantastiche ricette
😉 grazie a te
Buonasera. Ciao dall'Irlanda.
What is the windmilling of the arm about?
When young, many decades ago, we used to do something similar when our Mammy would ask us how we liked the dinner just as we started chewing and it was too hot to speak....
Love your meat cures..
😂👍🏼 exactly it’s Italian expression for good food 😋
I made the soppressata (with your recipe) but only with a small "sausuage size" casing, the salami turned out perfect but it's really small. I guess the net seems to be a much better solution than the natural casing. All the butchers here in germany told me they don't prepare and clean the guts because its not worth anymore.
Love your recipes and everything you do :D
Next project will be your mango whine :)
You should be able to find sausage casing online packed in salt. That’s what I use in the US.
Looks very yummmmmy!
Yes 👍🏼😋
I look forward to the windmill 🤣🤣 one of the best channels on youtibe
Thanks 🥳 please share the videos
Great video brother. Thank you. Will you please show your viewers how to make Garum, I discovered garum about a year ago and it is a GREAT sauce. Kind regards from South Africa.
Already in the list 😉
@@Spectacular-cuoredicioccolato That is great Brother!! When?
Sorry 😞 I don’t know yet but I will do it in the future, probably next year
@@Spectacular-cuoredicioccolato Ok cool brother thank you, garum is great.
😉👍🏼 greetings from Italy
Excellent video. I will be trying this but with beef.
Can't hardly wait. 👍👍👍
Bravo 👍🏼
I put a small eight dollar fan and a small humidifier in my extra refrigerator I have in my garage. The fan keeps the air flow. I lower the temperature of the refrigerator as low as it can go. Which keeps the temperature around mid 50s. Cave temperature. And humidity around mid 60s. Spectacular dry sausage.
Hi, thank you for all the videos, a question, can you use semolina instead of corn flour?
I never tried but some followers tried it 😉
Aaaahhh... really, really spectacular! Spectacular!! 😁😁😁
🤪🤩😋
Is it possible to skip the smoking I don't an area to smoke the meats can they be put in the fridge and let it do it's thing?
Yes 👍🏼 you can
I just found your site and am enjoying it very much. Suggestion: Is there any reason those tubular bandages could not be used with a sausage stuffer? Would make stuffing easier.
Thanks for your support 👍🏼
Yes 👍🏼 you can use it 😉
Very nice Chef, do You have any easy quiche recipes, Thanks.
Mayonnaise 😉
@@Spectacular-cuoredicioccolato i meant a quiche tart, never mind i found a recipe.
Thank you kindly! ❤️ Exactly the recipe i needed!
Spectacular 🤩
What is the ideal curing temperature for the meat?
Is a regular refrigerator, which usually ranges from 35 to 38 degrees Fahrenheit, too cold?
Could not find this Dry Salami recipe on your website, and it is all in Italian anyway..
Thanks however for your entertaining video and recipe.
50 degrees Fahrenheit
Yes sorry for the website 😭
Hello, i love your channel. it´s the best for diy food
I can´t find yellow corn flour. Can i use white corn flour?
I would love to learn how to make GRAPPA.
Grappa can be made from many different fruits like certain plums but white grapes is or small oval purple plums is what my grandpa used. Sometimes we even make it from bad wine and use it as mosquito repellent and first aid. You need a alcohol still for this process
@@ivanravenski Thank you for your reply!
👍🏼
I love your videos! Straight forward and informative! Can you make salami in just cheesecloth? Thank you!
Better this technique or the gut or salami casing
hello, nice recipe, I have a question. I must smoke the salami or it is not important? thanks for answer
👍🏼 up to you 😉 it’s not important
Hello! Once this is done, does it need to be kept in the refrigerator? Or is it stable at room temperature? I'm looking for something I can make which I can take with me on hikes!
How many degrees do you have in the room?
@@Spectacular-cuoredicioccolato it stays below 20C most of the time. But I'm happy to keep it in the fridge until I want to go for a hike. Would it be OK for several hours outside of a fridge if it were put in a vacuum sealed bag?
Yes 👍🏼 not problem
Keep us updated and enjoy your hike
Nice work. Can you comment on specific regions of salami making in Italy. Or is it all similar? Would love to know about it.
Friuli Venezia Giulia 😉
YOU are spectacular! Thanks for the videos. great teacher! I really want to buy a wine fridge just for curing meat. I love your recipes and ideas, esp. the ones that make it easy for anyone to try making sausage, salami,etc... I like the ones where you dont need the hog casings (gut). I love fermenting wine etc... Please keep making videos. ; )
Thanks 😊 I will 😉
Would this also work with beef shoulder and beef short rib for the fat?
You can try but fat pork is better
Awesome stuff bud.🥂👍
Thanks 🤩
Beer, salami and bread, nothing like it! Called it heaven!
😂👍🏼 spectacular
You have the best life 👍🏻👌🏻 I’m gonna try to make it. Grazie ragazzo 🙏🏻
Thanks 😊 let us know when you taste it 😉
how about doing the same thing but with ladies stockings, would that work?
🤔 maybe 😉 I never tried
@@Spectacular-cuoredicioccolato the polenta would be able to stick to the outside as easily but i dont have access to those bandages or the skins. Also, must it be smoked? Could it be dried the same as other salami or no? Gracias for all your videos and knowledge.
You have to try with a small quantity 😉
The smoking is up to you
Definitely must try this method, without using any artificial ingredients. Is it ok not to use the additional fat? Thanks for sharing your knowledge👌
Sausage must have fat for curing. Otherwise it will dry out too quick. Aprox. 20%
Is it possible to speed up the curing/drying by smoking long term? I am only guessing that to be cured correct it need to loose a percentage of the water/weight of the meat so always though a longterm, low temp smoke could speed it up.
I never tried 🤔 if you try this technique 😉 let us know 👍🏼
@@Spectacular-cuoredicioccolato thanks for the reply. I will give it ago. By the way, I really like your videos. Thanks a lot for your effort.
Thanks 😊
Question 1) why not use muslin (you can make it any size, it's like a big fabric and it's reusable) Question 2) why do you use polenta to coat the salami?
Try both and you will see the differences
@@Spectacular-cuoredicioccolato I have just made 4kgs with muslin and no polenta and didnt cure in a fridge but in a "biltong box". Looks great. Why dont you tell me the differences please?
👍🏼 because I don’t know 🤔 I never tried muslin, probably I will biltong in the future 😉
The meat is chopped or whole in one piece
@@Spectacular-cuoredicioccolato biltong is one piece of meat and its easy, delicious and cures in warm conditions with moving air (wind). I will open my salami soon and then come back and tell you how the muslin material faired. Why do you use the polenta to coat the salami?
Excellent. Bravo. I will watch this 2 or 3 more times and then try this, Thanks.. Any chance I could get you to send me some that??
😂 try this recipe 😉 it’s very easy
I can't wait to try this! Can anything be substituted for wine? Can salami be made without any alcohol? My friend has alcohol intolerance, and even a small amount of alcohol will give him an allergic reaction.
After 3 weeks the wine will disappear but you can skip it 😉
@@Spectacular-cuoredicioccolato Thank you.
😉
Salve vorrei sapere se si usare la semolina al posto della polenta per fare il Salame senza budello grazie.
Con la semolina non ho mai provato, sorry
I have a question. Would masa white corn flour be alright to use instead of the yellow polenta?
No sorry
@@Spectacular-cuoredicioccolato okay! Thank you. I just purchased all the ingredients for this(we are going to make the Pitina version) and am so excited to get started. Do you still have a patreon? My mother and I would love to offer our support.
Thanks I am fine now 👍🏼😉 let us know when you taste the pitina 😋 thanks again
to Mr. Cuoredicioccolato, hello from Quebec, i'm wondering if there are any italian dry curing of Tuna fish? i'm really curious about this
Yes but I didn’t made yet
during smoking the salami gets also warmer. is it not bad if you put it directly to the fridge? By smoking ,isn't better if you cover the salami with something so can get more smoke ?
No because there was not fire
Yes 👍🏼
Cool idea!
Thanks
Hey there, going to make this tomorrow along with petina and I was wondering if I can use coarse semolina flour instead ? Will try anyway and let you know how it goes ?
No better mais flour or corn flour corn 🌽
Que es el polvo (polenta: harina hervida?) con el que cubres el salami
harina de maíz
Gracias ya la encontré acá la misma
😉👍🏼
ciao paisano i wish i see your video 4 years ago because for a long time i was looking for a way to make dry cured sausitce or salami at home even though i do not have cellar or special equipment i always thought there must be a way to do it, i tried hanging outside but the meat went bad inside, i thought about fridge too but said it might not have proper temp and humidity,, anyways now i have seen many vids on the subject and i find your vid now bravissimo, i have currently made two salamis now that i put in the fridge and cross my fingers this will come out good, it is strange that pitina is an old trick yet i never heard of it nor have any of my italian friends ever mentioned it to me when i am always asking if is possible for me to make something like this at home they all tell me i need special cellar etc as if they do not know about this or they keep secret maybe lol
one question, how do i keep meat red and not go to dark? also how do i avoid the dry ring around each slice? perhaps this is problem from low humidity? maybe i should brush salami with wine every 2 days to keep proper moisture level on surface to protect it?
for my recipe i use 3% salt to pork meat and red wine,merlot and tequila, blk and red pepper, garlic and onion powder, rosemary and dextrose,, i am also thinking for next time to use yoghurt water(has culture) and maybe celery juice for flavor and because i heard it contains sodium nitrite, as i said i am looking for tricks to keep meat red, so what do you think?
Yes 👍🏼 you can try all the techniques that you mentioned 😉 but as I showed in the video here and in the video of pitina I have used simple ingredients. You need to try and see because all the fridge are different, so the first time makes a small batch
@@Spectacular-cuoredicioccolato correct i should keep it simple first time but i already took one salami and trying to ferment it in my oven with light on and water bowl for maybe 24 hrs while the other one is in the fridge this way i get to experiment to see both results,, you are right each fridge is different also we can still control temperature of fridge if necessary , we shall see how mine turns out in a few weeks, wish me luck my friend because if this works for me is big life changer i want it to be SPEEEECTACULAR👍👍👍👍