So glad I found this channel. It all started a few weeks ago after returning from a hunting trip. Searched "how to make sasauge" and down the rabbit hole of sasauge making videos I've been traveling. This is by far one of the best channels. The detail of instruction, different types of sasauge from all around the globe, passion & love all mixed in.... just great content. Another season? Hell yes!!
You're such a pleasure to watch, I am French and I wish such vids are available to french speaking persons. We eat industrial saucisson every day, of course the holy grail is not using any chemical. But this is the safe way to enter this hobby, and you're doing great at teaching. Thanks
Fantastic season two Eric. I’ve enjoyed it immensely. Very sad to see it come to an end. Now anxiously awaiting season three. Thank you for taking the time to put all of this together.
I have to Say this channel and the celebrate sausage series has helped me tremendously in My Home sausage production... Family and Friends are very happy with my learning path thanks to You my friend!!
October ended too soon! Thank you 2 Guys & a Cooler for all the hard work you do that expands our knowledge (and enjoyment) of sausage making. For those interested I learned a while back that adding a little white distilled vinegar to the casing soaking water prevents the casing from sticking to the meat, facilitating its removal. But I do not know if it retards/hinders development of the mold solution brushed on the exterior of the casing. In other recipes that call for the prevention of mold development they instruct to wipe down exterior with vinegar if seen during periodic inspections (in "old-school" books they called for the use of spirits of turpentine).
Awesome videos, thanks so much! I’m just in the very beginning stages of homemade sausage & charcuterie and your material has been invaluable in my planning and startup.
Thanks for your effort in putting this together Eric. I discovered your channel two days ago and binge watched season one and two since then. I am originally from South Africa, and the fact that you started season one with boerewors was very touching. Two more sausages that you may consider for season three, is the German Landjager sausage, and the South African Droëwors (or dry sausage). Anyway, you inspired me to get my meatgrinder and sausage stuffer out, and start making small batches of sausages. Thanks once again.
This series is so incredible! Your dedication, passion, technical knowledge, experience and high energy presentation make it so unique! Can't wait for season 3!
this is the best channel. My god Eric. This channel is going to blow up like nitro. I would love to see a season for experimental sausages good, bad, and ugly even if it was fewer episodes.
Thanks for a wonderful series of celebrating sausage....and salami. There are some fantastic recipes in there and I have already made a few of them but will likely try out most of them over the coming weeks and months. I particularly look forward to this last one that incorporates wine into the recipe, which I have always found to produce fantastic flavour as well as being very traditional for most, if not all, of the European salamis. Already looking forward to season III.
Eric thanks a lot for chairing all this recipes with everyone. You could not finish on a better one. I am French, from new Caledonia an island in the pacific. We produce a lot of salami from deer (saucisson de cerf 🦌)there, more to the point red meat (mostly rusa deer or wild beef) with pock back fat diced by hand not minced.
I just pulled my Saucisson Sec out of the cave yesterday. It was my first long(er) drying salami. It was DELICIOUS!! I wish I could post a picture here. Thank you for all you do, there is no chance I’d be at this stage of the hobby without your videos.
made this Saucisson Sec this weekend. Followed the directions and it looks and smells wonderful going into the curing chamber. Same springy texture and color as yours.
Hi Eric, thank you for your reply. I love your channel and really appreciate all the great info on it with regards to sausage/salami making. We have an organic farm and we've been making chevre for our local farm to table restaurants here in Taos, NM for 15 years. We are very excited about getting into making charcuterie! I was wondering if we could substitute TSP X culture for the Flavors of Italy culture (which we don't have). Thanks again, Elana
I just realized that this is the last day. Great French pronunciation, by the way. This must have been a ton of work. The beard is back! Damn video trickery. I can't wait to set up to make my own charcuterie. We just had our kitchen counter installed two days ago. Working on the kitchen plumbing, so we still have a little ways to go.
I had Pfälzer Saumagen (German for palatine pork stomach) yesterday. It is a sausage with potatoes, pork or wild boar and many spices that you would find on the German countryside. It is traditionally stuffed into the stomach of a pig but it is also widely available as sausage in my county. Maybe it could be interesting for you :)
Hi Eric, thanks so much for your video tutorials. They are great. I have been making many types of fresh and cured salami, sausage and whole muscles for many years. There is a version of Saucisson Sec (in France) that I have been trying to replicate which is the one with fromage bleu (Rochefort cheese). I've had some success but would love to see you make this version. Merci beaucoup!
Great project! I now have 2 salami's drying and am looking forward to cutting into them. Quick question....this project called for protein-lined casings, something that I rarely see you use. I used 65mm x 18" collagen casings which I had on hand and am now wondering if I used the proper casings? Should I be worried? Thanks in advance Eric....
Hello Eric, I will try to attempt this recipe, but there is no indication of how much extra ingredients we should put into. I plan using rehydrated wild mushrooms harvested last summer. thanksin advance !
Hi Eric! I know I'm late to this party but I've just gotten into sausage making (as I'm sure you've seen my other comments) and have some ideas for season 3 of Celebrate Sausage. Could you do the Goan sausage and a spicy pineapple sausage? That'd be awesome if there's room. Thanks!
Hi! I made this recipe, some in sheep casings and some in 32 inch hog casings. Many turned out perfect, however others lost the 35-40% but still have very soft patches on them. Should I just wait until the soft patches turn hard, are they good to eat with the soft patches, or did something go wrong? We did open one up with a soft parch and it seemed okay ( we did eat it, soft part and all).
Hi Eric! This is my favorite salami! Thank you for making the video! Hey, I am attempting it and after 3 days in 65 degrees it hasn’t fermented. The ph is still in the high 5s (like 5.75). I don’t think I forgot the culture or any of the ingredients but by this point I am not sure. I have now put the salami in the oven with the light. My question is whether I should keep trying to ferment or if I should toss it? The other thing is the white mold on the outside has already started to form.
Does raw garlic have more or less flavor prominence in a finished sausage than garlic powder? Thanks for all the great videos. I really appreciate the resource!
Well I have to say, that's the first new rendition of London bridges I've heard. Possibly the only one ever. Lol Forgive me. Upon further listening I've realized it's actually Frere Jacques. Which makes much more sense as it's a French sausage. 😅😅
I just made my 2nd batch of Saucisson Sec. The first batch took about 5 weeks to 37%, and it was outstanding! I was planning to take this batch to 40%, and it went in on 10/05/22. It was already at 43%!! At 26 days!? It was in a full-size, modified fridge at 55 degrees and 80%, using all of your recommended equipment. The first batch dried even. This second batch has what looks like dry ring, and is slightly soft in the middle. What could possibly have gone wrong, and can I eat it?
Hey Patrick. Hard to say. Chambers can be a little quirky. The amount of meat that you have inside the chamber can also play a huge role in how your end product turns out, as well as placement and air flow. I find that there are a couple areas in my chamber where product dried much faster than others. Do you have a hygrometer? I use the one from Govee. If so, what's the average reading in your chamber as far as humidity and temp. The question of can you eat it is tricky. I would wash the mold off of it and vac seal it for a couple months. This should help out with the dry ring. After that you can either make an assessment or redry it.
@@2guysandacooler I'll pay attention to the location of the projects in the different areas of the chamber. Thinking back, the first batch was hanging on the far right side... and this batch was hanging in the middle. Maybe has to due with airflow? Although, I can't imagine there is much difference with just the smaller "computer" fan pushing air, but it would make sense that the center has more flow than the sides. I have an Inkbird ITH-20 temp/humidity monitor in there, as a double-check for the Inkbird controllers. Both are staying consistent with each other. Obviously some swings as the fridge, humidifier, and dehumidifier fight against each other. I would say temp stays between 55-57, and humidity stays between 75-85.
In Indonesia, we have bakso. Actually, it's a meatball. It can be made from anything, but mostly with beef. It is made like emulsion sausage but formed into a ball. Until recently i found in the supermarket basis or bakso sosis. Bakso that formed into sausage, without casing. Maybe it was boiled with plastic casing. Here in my country, it's not easy to find high-quality sausage, but bakso is not the case. Even housewives can make a really good bakso. I hope that you can make any video about bakso sosis. Thanks before!
I have a question.. if I switch the cultures does it change the flavor profile?? Example instead of spx I use flavors of Italy for say your soppressata recipe .. thanks ! You awakened my inner salami!! I’m so hooked !cheers!
LOL. Perhaps not where you live but I can assure you that garlic is put is some varieties of this AMAZING French sausage. There are lots of variations 😁
Eric, what makes these fermented sausage differ from each other, since you inoculate them with the same culture and ferment them for the similar time? I know that you put different spices, but still, do they have that similar "tanginess"?
I have a request. My husband loves olive loaf. Have you ever made this or would you consider making this recipe? I do my best to avoid purchasing lunch meats. Would much prefer something healthier
I think I've got enough confidence to try a sausage Eric. (Lord knows I have enough pork after cutting out two Coppa's from shoulder roasts!) Any recommendations for my first try? Something hard to mess up...lol This one? I've got everything except the curing chamber, but the success of my pancetta tesa and coppas have shown I can use my garage .....until spring anyway.
So I think that any salami recipe I have would work but I would use a small diameter casing. 30-32mm. These are a little easier and faster to make. Just use cure #1 in the recipe if you go with the smaller diameter 😉. Everything else stays the same..
this type of sausage doesn't need to be cooked? the salt and time drying/fermenting makes it safe? when's the earliest you can eat it with it being safe?
Excellent video as always. Can you please make a video about fast/short cure Salami. I know it sounds below your capabilities and your refined gourmet taste. However, many people are conditioned to like the fast food national brand grocery store Genoa and hard salami and commercial pepperoni. Thanks again for your great videos and radiant and great personality.
Some people believe that any fresh product can introduce contamination If the fresh piece begins to rot before it cures . What is your opinion about that Eric? Thank you in advance!
This is our favourite salami, although in minis. I am going to attempt minis tomorrow using your recipe and a wine fridge! Lower temp and not as much humidity 😳. Any tips would be appreciated!
curing salts and bacteria have been used used since the time of the Egyptians 5000 years ago, so yep.. You will only find 100% family friendly safe recipes on this channel.
I live in the Philippines and don't have many things available here. I also love Genoa salami. Where can I buy spices and cures to ship to Philippines Thanks
I like your videos, but it's a pity that there are often 100 lines of advertisements in the description, but not the recipe/ingredients and accompanying quantities It would be a valuable addition to mention it
You have to read a little closer. My recipe links are always at the top, before the list of links. I just checked and it's there. Alternatively you can check out my web site twoguysandacooler.com But this recipe is in the description box 😉
Tried this recipe out last weekend. Couldn't get the pH to drop down below 5.2 like it should have. Lowest i read was 5.25 - 5.33. I went ahead and hung it to dry after fermenting for over 30 hours. How worried should i be or should i just toss it? Followed the recipe closely. What could have caused this, Poor mixing, culture gone bad?
Thanks for the quick reply and all the helpful videos! Recently did your boudin. Good stuff! I could just eat the pork straight out of the pot after cooking. So tender and flavorful.
You are taking old traditions and showing us how to continue the tradition. Please don't stop.This is priceless.
Season three, I didn't want season two to end! Thanks for going through all the effort to put this together. Look forward to season three!
Glad you enjoyed it!
I know!! Celebrate sausage every day!!!
So glad I found this channel.
It all started a few weeks ago after returning from a hunting trip. Searched "how to make sasauge" and down the rabbit hole of sasauge making videos I've been traveling. This is by far one of the best channels. The detail of instruction, different types of sasauge from all around the globe, passion & love all mixed in.... just great content.
Another season? Hell yes!!
I can't wait for season three! You are simply the best!
You're such a pleasure to watch, I am French and I wish such vids are available to french speaking persons. We eat industrial saucisson every day, of course the holy grail is not using any chemical. But this is the safe way to enter this hobby, and you're doing great at teaching. Thanks
Fantastic season two Eric. I’ve enjoyed it immensely. Very sad to see it come to an end. Now anxiously awaiting season three. Thank you for taking the time to put all of this together.
I have to Say this channel and the celebrate sausage series has helped me tremendously in My Home sausage production... Family and Friends are very happy with my learning path thanks to You my friend!!
October ended too soon!
Thank you 2 Guys & a Cooler for all the hard work you do that expands our knowledge (and enjoyment) of sausage making.
For those interested I learned a while back that adding a little white distilled vinegar to the casing soaking water prevents the casing from sticking to the meat, facilitating its removal. But I do not know if it retards/hinders development of the mold solution brushed on the exterior of the casing. In other recipes that call for the prevention of mold development they instruct to wipe down exterior with vinegar if seen during periodic inspections (in "old-school" books they called for the use of spirits of turpentine).
Can't wait for next year's Celebrate Sausage!
Wow! What a great season. I cannot wait for season three. Thanks
Fantastic effort making these series! The quality is amazing and the informational value immense.
Many thanks.
Thank you so much Eric. Your teachings have helped me a lot. May the Lord Jesus bless you so much. A big hug from Brazil.
I'm so bummed this is the end of the season! This was absolutely wonderful. Thanks so much for everything you do 👍
Absolutely looking forward to season 3!!
Thanks for another great season.
Awesome videos, thanks so much! I’m just in the very beginning stages of homemade sausage & charcuterie and your material has been invaluable in my planning and startup.
thank you for all these sausage video's!.....they were amazing!
Thank you for the series. And enjoyed all your video
Thanks Eric, you've put a whole lot of work into this series, really appreciate it, very enjoyable and inspiring 👍
Thanks for your effort in putting this together Eric. I discovered your channel two days ago and binge watched season one and two since then. I am originally from South Africa, and the fact that you started season one with boerewors was very touching. Two more sausages that you may consider for season three, is the German Landjager sausage, and the South African Droëwors (or dry sausage). Anyway, you inspired me to get my meatgrinder and sausage stuffer out, and start making small batches of sausages. Thanks once again.
Here's landjager: ruclips.net/video/KZ8ckUcJCyU/видео.html
Such an awesome Series.
thank you so much for season 2!!!
Absolutely fabulous end to an absolutely fabulous series.....= )
This series is so incredible! Your dedication, passion, technical knowledge, experience and high energy presentation make it so unique! Can't wait for season 3!
Wow, thank you! Glad you liked it!
this is the best channel. My god Eric. This channel is going to blow up like nitro. I would love to see a season for experimental sausages good, bad, and ugly even if it was fewer episodes.
I certainly hope there's a season three. I can't wait to see what you are doing each day and I have learned so much.
What a mouth watering beautiful salami!
Thank you for an awesome season! Already looking forward to the next one!
Thanks for a wonderful series of celebrating sausage....and salami. There are some fantastic recipes in there and I have already made a few of them but will likely try out most of them over the coming weeks and months. I particularly look forward to this last one that incorporates wine into the recipe, which I have always found to produce fantastic flavour as well as being very traditional for most, if not all, of the European salamis. Already looking forward to season III.
Thank you. Enjoy the recipes..
Great season... Season 3 can only get better.... Congrats.....
This channel is awesome, thank you for your time and effort!
Eric thanks a lot for chairing all this recipes with everyone.
You could not finish on a better one. I am French, from new Caledonia an island in the pacific. We produce a lot of salami from deer (saucisson de cerf 🦌)there, more to the point red meat (mostly rusa deer or wild beef) with pock back fat diced by hand not minced.
I just pulled my Saucisson Sec out of the cave yesterday. It was my first long(er) drying salami. It was DELICIOUS!! I wish I could post a picture here. Thank you for all you do, there is no chance I’d be at this stage of the hobby without your videos.
Great season Eric
Thank-you
Awaiting season 3
Awesome series !! Do another season of Celebrate Sausage !!
Season 1 & 2 were Awesome 👍🏿THANKS. Can't wait for Season 3 🤤
Thank you for another season with great recipes, looking forward to next October.
made this Saucisson Sec this weekend. Followed the directions and it looks and smells wonderful going into the curing chamber. Same springy texture and color as yours.
Nice!!! Now we wait!!
Thank you for sharing this .Was fantastic work ,bravo❤❤❤
I've been trying to find a step by step how to Saucisson and this is just perfect! Thanks 2 guys... oh and the cooler :)
Loved the series. Thank you Eric and Co! I'm starting out and first project is the caladrian pork tenderloin. Drying chamber is next after Xmas.
That's a great place to start!! Let me know how it turns out!!
Eric
Hi Eric, thank you for your reply. I love your channel and really appreciate all the great info on it with regards to sausage/salami making. We have an organic farm and we've been making chevre for our local farm to table restaurants here in Taos, NM for 15 years. We are very excited about getting into making charcuterie!
I was wondering if we could substitute TSP X culture for the Flavors of Italy culture (which we don't have).
Thanks again,
Elana
Happy to life in south France where i can buy this in the supermarket / butcher 🤤 i love it when there are some whole pepper balls in it
Bring on season three!!!! I'd love to see a recipe for Saucisse de Toulouse for French Cassoulet!
That was awesome. I have been wanting to try French dried sausage. This looks like a good starting point for me
I just realized that this is the last day. Great French pronunciation, by the way. This must have been a ton of work.
The beard is back! Damn video trickery.
I can't wait to set up to make my own charcuterie. We just had our kitchen counter installed two days ago. Working on the kitchen plumbing, so we still have a little ways to go.
LOL. Thank you!!! A ton of work would be an understatement😉
Stil one of my favourits. Make these every year
I had Pfälzer Saumagen (German for palatine pork stomach) yesterday. It is a sausage with potatoes, pork or wild boar and many spices that you would find on the German countryside. It is traditionally stuffed into the stomach of a pig but it is also widely available as sausage in my county. Maybe it could be interesting for you :)
Now that is one beautiful salami ‼️
Let's go season 3 🎉🎊
Hi Eric. Great series. Thanks for all the knowledge sharing. Could you please give me some details on your drying chamber set up using a fridge?🙏
Season 2 was great! Very much enjoyed it. Maybe you can do an episode using high temp cheese. I've been thinking of trying some.
great VIDEO Eric .. and if you have the tradition of celebrating it HAPPY HALLOWEEN to you and yours
Great Job , awesome effort all month …going to be tough to top next year ….maybe taking a road trip to Panama before then
Thank you for this show. i am getting into cureing for preservation. I would love to see you do a country ham
Bravo. Hello from Romania.
A Great Series!
Hi Eric, thanks so much for your video tutorials. They are great. I have been making many types of fresh and cured salami, sausage and whole muscles for many years. There is a version of Saucisson Sec (in France) that I have been trying to replicate which is the one with fromage bleu (Rochefort cheese). I've had some success but would love to see you make this version. Merci beaucoup!
Great project! I now have 2 salami's drying and am looking forward to cutting into them. Quick question....this project called for protein-lined casings, something that I rarely see you use. I used 65mm x 18" collagen casings which I had on hand and am now wondering if I used the proper casings? Should I be worried? Thanks in advance Eric....
Beautiful explanation thanks... bravo 👍
Hello Eric, I will try to attempt this recipe, but there is no indication of how much extra ingredients we should put into. I plan using rehydrated wild mushrooms harvested last summer. thanksin advance !
Hi Eric!
I know I'm late to this party but I've just gotten into sausage making (as I'm sure you've seen my other comments) and have some ideas for season 3 of Celebrate Sausage. Could you do the Goan sausage and a spicy pineapple sausage? That'd be awesome if there's room.
Thanks!
Hi! I made this recipe, some in sheep casings and some in 32 inch hog casings. Many turned out perfect, however others lost the 35-40% but still have very soft patches on them. Should I just wait until the soft patches turn hard, are they good to eat with the soft patches, or did something go wrong? We did open one up with a soft parch and it seemed okay ( we did eat it, soft part and all).
O please please please for season 3!
please please another season please , cheers Alister in Australia.
Hi Eric! This is my favorite salami! Thank you for making the video! Hey, I am attempting it and after 3 days in 65 degrees it hasn’t fermented. The ph is still in the high 5s (like 5.75). I don’t think I forgot the culture or any of the ingredients but by this point I am not sure. I have now put the salami in the oven with the light. My question is whether I should keep trying to ferment or if I should toss it? The other thing is the white mold on the outside has already started to form.
what starter culture did you use
@@2guysandacooler T-SPX and it’s still in date.
congrats for your french. Bravo.
Does raw garlic have more or less flavor prominence in a finished sausage than garlic powder? Thanks for all the great videos. I really appreciate the resource!
Well I have to say, that's the first new rendition of London bridges I've heard. Possibly the only one ever. Lol Forgive me. Upon further listening I've realized it's actually Frere Jacques. Which makes much more sense as it's a French sausage. 😅😅
I just made my 2nd batch of Saucisson Sec. The first batch took about 5 weeks to 37%, and it was outstanding! I was planning to take this batch to 40%, and it went in on 10/05/22. It was already at 43%!! At 26 days!? It was in a full-size, modified fridge at 55 degrees and 80%, using all of your recommended equipment. The first batch dried even. This second batch has what looks like dry ring, and is slightly soft in the middle. What could possibly have gone wrong, and can I eat it?
Hey Patrick. Hard to say. Chambers can be a little quirky. The amount of meat that you have inside the chamber can also play a huge role in how your end product turns out, as well as placement and air flow. I find that there are a couple areas in my chamber where product dried much faster than others. Do you have a hygrometer? I use the one from Govee. If so, what's the average reading in your chamber as far as humidity and temp.
The question of can you eat it is tricky. I would wash the mold off of it and vac seal it for a couple months. This should help out with the dry ring. After that you can either make an assessment or redry it.
@@2guysandacooler I'll pay attention to the location of the projects in the different areas of the chamber. Thinking back, the first batch was hanging on the far right side... and this batch was hanging in the middle. Maybe has to due with airflow? Although, I can't imagine there is much difference with just the smaller "computer" fan pushing air, but it would make sense that the center has more flow than the sides.
I have an Inkbird ITH-20 temp/humidity monitor in there, as a double-check for the Inkbird controllers. Both are staying consistent with each other. Obviously some swings as the fridge, humidifier, and dehumidifier fight against each other. I would say temp stays between 55-57, and humidity stays between 75-85.
In Indonesia, we have bakso. Actually, it's a meatball. It can be made from anything, but mostly with beef. It is made like emulsion sausage but formed into a ball. Until recently i found in the supermarket basis or bakso sosis. Bakso that formed into sausage, without casing. Maybe it was boiled with plastic casing.
Here in my country, it's not easy to find high-quality sausage, but bakso is not the case. Even housewives can make a really good bakso. I hope that you can make any video about bakso sosis.
Thanks before!
Yes! Please Eric season 3!!
I have a question.. if I switch the cultures does it change the flavor profile?? Example instead of spx I use flavors of Italy for say your soppressata recipe .. thanks ! You awakened my inner salami!! I’m so hooked !cheers!
That is correct. Each culture will carry it's own unique flavor profile. It also has it's own unique sugar and temperature requirements..
No garlic in the french saucisson sec 😉 kiss from France
LOL. Perhaps not where you live but I can assure you that garlic is put is some varieties of this AMAZING French sausage. There are lots of variations 😁
is the protein lined casing manmade? which natural casings would you suggest?
Eric, what makes these fermented sausage differ from each other, since you inoculate them with the same culture and ferment them for the similar time? I know that you put different spices, but still, do they have that similar "tanginess"?
I have a request. My husband loves olive loaf. Have you ever made this or would you consider making this recipe? I do my best to avoid purchasing lunch meats. Would much prefer something healthier
I think I've got enough confidence to try a sausage Eric. (Lord knows I have enough pork after cutting out two Coppa's from shoulder roasts!)
Any recommendations for my first try? Something hard to mess up...lol This one?
I've got everything except the curing chamber, but the success of my pancetta tesa and coppas have shown I can use my garage .....until spring anyway.
So I think that any salami recipe I have would work but I would use a small diameter casing. 30-32mm. These are a little easier and faster to make. Just use cure #1 in the recipe if you go with the smaller diameter 😉. Everything else stays the same..
@@2guysandacooler Thank you sir! _And Merry Christmas to you and your family!_ 🎅🎄
When adding nuts say pistachios or cheese what percentage for 1000 grams?
Oui oui!
Great video, what was the model on the PH meter? Thanks!
Thanks. It's the ph60s-z. I think there's a link in the description box
@@2guysandacooler Thanks!
this type of sausage doesn't need to be cooked? the salt and time drying/fermenting makes it safe? when's the earliest you can eat it with it being safe?
Excellent video as always. Can you please make a video about fast/short cure Salami. I know it sounds below your capabilities and your refined gourmet taste. However, many people are conditioned to like the fast food national brand grocery store Genoa and hard salami and commercial pepperoni.
Thanks again for your great videos and radiant and great personality.
Some people believe that any fresh product can introduce contamination If the fresh piece begins to rot before it cures . What is your opinion about that Eric?
Thank you in advance!
You're awesome!
설명이 아주 좋습니다
I was hoping this would use Quatre épices. I think it can be added in though.
Congrats for your effort on speaking French ! Not easy heh !? 😂
What's an older salami, petina or this French one? I cant keep up with all these recipes Eric.
I can tell your French from our neighbours to the east.
LOL. Canard makes for great charcuterie
This is our favourite salami, although in minis. I am going to attempt minis tomorrow using your recipe and a wine fridge! Lower temp and not as much humidity 😳. Any tips would be appreciated!
I would change the cure to #1. Everything else should be ok.
@@2guysandacooler thank you! Why #1? Less time to cure as they are mini?
@@shonawilson8040 yes. if its smaller than 32mm i would use cure 1. mostly because of how fast it drys
@@2guysandacooler thank you so much for taking the time to answer all these beginner questions!
@@shonawilson8040 its my pleasure 😊
Are you going to keep making videos between seasons of celebrate sausage?
Yes of course...
Salsice Sarda would be good to see
What size grinder plate did you use? #10?
3:14 6mm 😁
@@2guysandacooler I must have missed that. Merry Christmas!
Six saucissons sec...... part of a French tongue-twister.
If it's a 2 thousand year saussage, adding curing salt and yeast?
curing salts and bacteria have been used used since the time of the Egyptians 5000 years ago, so yep.. You will only find 100% family friendly safe recipes on this channel.
I use to love Oscar Meyer beef bologna can you please tell me how to make using sous vide
How can you get 80% humidity in your refrigerator? 🤔
Great question. Check this out: ruclips.net/video/CRi1QPsYAgc/видео.html
I live in the Philippines and don't have many things available here. I also love Genoa salami.
Where can I buy spices and cures to ship to Philippines
Thanks
can i use starter culture from cheese?
I like your videos, but it's a pity that there are often 100 lines of advertisements in the description, but not the recipe/ingredients and accompanying quantities
It would be a valuable addition to mention it
You have to read a little closer. My recipe links are always at the top, before the list of links. I just checked and it's there. Alternatively you can check out my web site twoguysandacooler.com
But this recipe is in the description box 😉
He Eric, is it ok to share your videos yo friends and family??
Of Course
Who/where is the other guy, guarding the cooler?
Is it your camera shy son Eric?
lol. My son is the other guy.
So sorry, where is the link?
Check the description box. It's at the top..
Tried this recipe out last weekend. Couldn't get the pH to drop down below 5.2 like it should have. Lowest i read was 5.25 - 5.33. I went ahead and hung it to dry after fermenting for over 30 hours. How worried should i be or should i just toss it?
Followed the recipe closely. What could have caused this, Poor mixing, culture gone bad?
I wouldn't worry about it. It should be fine. As far as ph drop could be a number of things. Mixing, sugar, temperature. What culture did you use?
@@2guysandacooler Flavor of Italy
Thanks for the quick reply and all the helpful videos! Recently did your boudin. Good stuff! I could just eat the pork straight out of the pot after cooking. So tender and flavorful.