The way Jamie looks at you warms my heart. You must be taking pretty good care of that beautiful woman. I hope your relationship is as sweet as the way she looks at you.
Yummy ! Looks like a lot of work, but with perseverance, patience, & excitement, doen't look too difficult. You all are so blessed to have each other united in effort. God bless and may He keep you United in spirit. Enjoy the work of your hands.
Another great video. Appreciate all the work you put into these and always impressed with your ingenuity with working within your homestead. Great job.
Zach I couldn't help but laugh when I ask my husband if you wanted to watch this video his response was "No I just want to buy it, oh my gosh that sounds amazing!" He actually would have liked to watch the video but he's up at 4, drives two and a half hours to work and gets home at 5:30 so he's in bed early. Praying that will change. We lived in Montana for a period of time and of course lived off a lot of venison.
Wow does this bring back memories. As a young boy I lived within walking distance of one of the biggest Italian import houses in the country. They made their own lunch meats, Salami, pepperoni, Capicola , etc. They baked their own bread & made their own pastas. When you would walk into the place it smelled heavenly. Are you going to show how to make Capicola? Great vid thanks.
For some perspective; The first rule of chemistry is that everything is a chemical. Also, pretty much everything is a carcinogen. The sun is a carcinogen, the smoke from the incomplete burning of wood (whenever you use smoke to preserve meat.) The world is full of carcinogens and we depend on them. We need oxygen to survive, but we try to consume antioxidants to slow the process of aging so we don't die right away. But I love to do things the "raw" or "natural" or "old fashioned way." I'm sure there are still health benefits from using plants that contain nitrates, rather than extracting nitrates from the same source that we would have otherwise used them from. But you just can't lose doing it the old fashioned way. That's just not a flavor you'll find from Oscar Meyer. Excellent post! Thanks for the knowledge!
You can have plenty of other meat to eat until this delicacy is fully cured! This is a special treat for special meals & entertaining guests! What's the problem? But I am amazed at this recipe! No garlic!? Hey I wanna taste this stuff! I LOVE celery, but not celery seed. This flavor sounds fabulous especially with a touch of red wine! Hey at the end you decided against the Juniper berries!? Why? It's exciting that you harvest your own!! I love that flavor & in sauerkraut with caraway too!
Thanks for sharing this video with us! I want to make some sausage from Venison that I have been given. I also want to make summer sausage. And I think your smoke house is great...
My husband just asked me to ask if the deer are raised by you or wild where they may be eating round up ready poisons like corn and such. We are very careful about trying to make sure we don’t eat glyphosate at all. We appreciate your videos on bug extermination and insect problems. We are mostly raw vegan so we don’t eat meat much but your videos are very interesting and fun to watch. TY and much Shalom, we pray that YaH hears our pleas for Jamie to comes through this, she is so sweet!
I must say that your wife is sooooo in love with you man ..she couldn't take her eyes off of you..and she held your hand...wow .... great couple ...congrats man !!
Sodium Nitrate (NaNO3) and Sodium Nitrite (NaNO2) are chemical substances that are the exact same substance wherever they are found. Whether it is from celery powder or from a lab, they are the same Just as table sugar or Sucrose (C12H22O11) is the same chemical in sugar cane, maple syrup, or sugar beets. They may taste different, but the chemical sweetener is exactly the same. If Sucrose was made synthetically its chemical properties would be the same as those found in nature. .
If you do, DO NOT follow his instructions on using Celery as a cure, especially if you make the powder yourself! There is absolutely no way to know if you are getting enough Nitrate to be safe!
Thank you so much for this video! Explained alot about nitrates to help me use a safe nitrate like celery instead of store bought chemicals. Thanks a million bud!!! :) :)
Awesome video- I am so happy to have found your videos. My wife and I are changing our lives to eat more naturally. Cant wait to give this a try. Are there any signs that the meat has gone bad- during the 4 months of hanging- smell? I would imagine.
Thanks and full marks for editing this video down to a 'reasonable length + time' for us all. First time here now to start sourcing meat for home made salume. PS.. you might consider noting sources of materials like the netting and intestine sheathing that you've used and save viewers time doing a search on the www
Loved the vid, thank you it answered a lot of question's, ha also raised a few more. You neglected to say what flavour the wood smoke was, but hey next time any venison come's my way I'm going to try this one..
It's not that the nitrate from the celery powder will kill you the reason why they caution against using it is you don't know the percentage of nitrate in the celery powder to for no better word effectively prevents botulism.
Nice video I really enjoyed it. I hunt for venison and I enjoy making sausages and cured sausage. I have always use nitrates in my cured sausages and often wondered what alternatives were available in a natural form, now I understand and know, thanks. Ok, so for two days you cold smoke the venison Salami, at what temp? After that when you hang then to dry and/or cure, what temps do you like to maintain? Also, nice youtube channel, I subscribed. From Stamford, Ct.
Hi there. I checked many videos on how to make salami at home and honestly your recipe is the one I like the most because everything you're using is natural. I also love the idea of putting celery instead of pink salt insta cure in it. That's a super good idea! Where can we see the final result? Thanks!
Can you let us know how it turned out without added fat? I hate adding fat to my venison, but with most sausages, it doesn't turn out well without fat (except for loose sausage that is in small pieces). Have you tried any substitutes for adding fat that work well? Great video. I'm going to try salami this coming season.
Find a good German recipe that adds pork trimmings and smoke method. Venison Sausage was a staple at home. Small ring sausage caseings. Just boil and serve. It gets better with cold sandwiches and or fry. great channels.
Have you tried Lebanon bologna? Its really good made from deer meat. Its German from the Amish in Lancaster Pennsylvania. Baums is my favorite brand. Its more sweet.
Would it be practical to have a cold smokehouse at the end exhaust of a rocket mass stove/heater? The only drawback that I can think of is that if you're using the stove for heat, that during the summer if you want to cold smoke something, you'd have to also heat up your home.
Zach. Have You Done a video on how to make your own smoked salt like you were talking about in this video I would love trying to smoke and make my own smoked salt. if you haven't would you please consider doing a video on that. thank you
I would liked to have had a little more information provided in the video. Did you add any fat to the meat, what temperature was the smoke house at, you also said something about cold smoking next, and what is the temperature in your Pantry? I enjoyed the information on celery powder. What is the conversion from curing salt? Why do you use course salt? Do you need that with the celery powder?
I've made 1,000's of lbs of sandwich size salami, italian sausage, smoked ham and shoulder bacon. We only used net for the hams. How are you determining the nitrate content to make sure you have enough for safe preservation?
There is no way for him to know as there is no way to know what the concentration is in his powder! The amount of Curing salt you use is .25% based on the weight of the meat! so if you have 1000 grams of meat you multiply that by .0025 to get the amount of curing salt! So in this example it is 1000 x .0025 = 2.5 Grams of Curing salt for 1 Kilogram of meat! The units of weight do not matter it is still multiplied by .0025, just it is easier in grams to measure accurately using a good scale.
In answer to your statement about the FDA. (ok I'm English, no FDA but still got job's worth govt. dept's. ) I Will believe Gran and Nan's recipe's any time before thier's. as you point out after several hundred years of living off the land, and many died because they did not use the natural ingredient's , Nawh going with your's mate.. Keep on keeping on, an THANK YOU..
Trying to make some sausage for the 1st time, but don't have a cold smoker & living in Texas, there's not many cold months. Any way to preserve say smaller sized sausages with a regular smoker or dehydrator? Probably more like meat stick sized (3/8) inch casings.
Or just use pink salt. Nitrates are nitrates. Doesn’t matter where it comes from. I’m so sick of products being labeled as ‘uncured’ when they are made using celery juice or powder. It’s misleading and false advertising/claims.
@@RockDog645 It's my understanding, the nitrates in celery are artificially manipulated to convert it to nitrites.... Mother nature does not put nitrites into vegetables... Nitrites are not stable.....
@@RockDog645 Yes they do... But.... those favorable conditions are a specific bacteria that need ~50-55F.. And, nitrates have absolutely no effect on botulism bacteria which makes for an unsafe environment in the smoke house until the bacteria can replicate and flourish.... Cure #1 and Cure #2 are the only safe additives to prevent botulism... That's why the USDA will not endorse celery products in food production...
@@Dmenbiker As I’ve said before, nitrates are nitrates. The nitrates from plant sources will work the same as pink salt number 2 in curing meats. The FDA does not recommend using plant sources where the concentration of nitrate is unknown, due to the possibility of using too low a concentration of nitrates, and not preventing botulism. They allow the use of vegetable sourced nitrates (with known concentrations, so they can be used in the proper amounts) in commercial meat production. Notice I say ‘allow’ but not ‘approve’. There is a difference.
Very nice, Do you think you can actually wait 4 months to tap into that? :) I am curious though regarding your choice in 4% salt vs 3%. I appreciate that 3% is the minimum to cure, but why did you select 4%? Was it just taste preference? Also does the smoke salt add any sodium as well? I would love to see some video on the smoke house you are using, maybe how it was built (or different views with commentary) and how you use it. I have a heat smoker but have never tried cold smoking, it looks really interesting. Thanks again for sharing. Dave.
I love Celery and Arugula. my question is? would dandelion leaves have the same nitrate levels? and would dandelion leaves work just as well for a nitrate??? yes other than the bitterness of the dandelion leaves after a dehydrating them. would the purpose work just as well as celery and arugula. for the purpose of the nitrate??? thumbs up, plus I subscribed. great educational video thank you!!!! P.S. do you have to use the netting for the cure? just asking because, that would be 1 less item that I would need to do just what you did??
hey, great video, after watching I decided to give dry cure bacon a go. I went with celery salt as its easy to get and dry. I worked off the logic it was better to coat all the meat with celery rather than an exact amount. my question, Is there such a thing as too much celery? thanks :)
Nitrates are chemicals....the source doesn't matter. The only difference with celery powder is that you do not know how much of the chemical you are using...so you might be using not quite enough, or way too much. Ironically, "uncured" meats that the sell in the stores have way more nitrates than "chemically cured" meats because producers do not want a low nitrate batch of celery to cause a case of botulism.
While it is true that you cannot quantify the amount of nitrates in home grown celery powder, using curing salts don't provide the same flavor and in my opinion you get some extra nutrients that occur in the celery.
There’s better nitrate quantification of celery powders now compared to when this video was made; however, I agree that nitrates are still nitrates no matter the source. MOST importantly, nitrates powders from vegetables are made from CULTURED juices. Meaning that bacteria already started the nitrate conversation/extraction process, making it accessible for usage by bacteria when eventually adding it to your meat paste. Although it may supply some trace of nitrates, the powder used here was not cultured thus acting as a flavoring agent and not a curing agent.
Can salami (or similar be made without the cold smoke? We need to preserve some beef and likely won't have the time/money to build a smoke house before then.
what's it taste like? sorry to say I do not like the taste of venison and I have tried it many different ways - I can taste it no matter how it is "fixed" - only once could I tolerate it and that when it was jerky - I would love to try this with some beef
great video. I was wondering why you didn't put a little fat into the hard salami, like they do with pork hard salami? I would keep a food journal. I would start at three months and just cut a small portion of the hard salami and taste and write down your findings. and keep going after each month. Then you can write down what needs to be tweak if anything.
Nitrate is nitrate. It is a chemical that is present in celery. It doesn't matter if it's in a plant or in a mineral, or in a sach that a chemical company filled with purified minerals, the chemical is the same.
More chance of dying from botulism from curing the meat insufficiently than 'chemical nitrates', I was just going to make a similar comment to yours. It's funny when people preach opinion in matters of indisputable science.
Great video, what's the shelf life of the venison salami? Will it keep through summer? I have the butcher make summer sausage out of the deer I get and it has to be kept in the freezer until it's ready to be eaten.
First, if you are consuming vegetables, and you eat a variety, you are typically consuming more nitrites than you will ever get consuming most preserved meat. The difference in your approach is that you are using naturally occurring nitrite vs a sodium or potassium nitrite that is commercially produced. I have a question about fat ratio.. I noticed that you did not use any - How has this impacted your finished product using such a lean meat like venison? Also, since you are cold smoking the salami and doing it right away, it may be a good to have a discussion about the temperature range of cold smoking - Most people do not know the difference between a hot smoke and a cold one.. Good information on you video, it is very difficult to find good venison salami recipe, since most is turned into sausage or hot smoked.
Hey, I like your channel! Gee whiz, the cellery powder takes a bit of effort! Just made 40 or so Salami with your recipe. It is cold here now...in New Zealand at the mo. Using synthetic casings, I am getting white mold starting with a green dot center after 2 weeks...OK? Salami is in my shed at about 50 to 60 Fahrenheit. Live free mate.
Hello, awesome channel. As an avid hunter im always looking to do different things with my game. This looks to be amazing. Two questions Cold Smoking as in indirect smoke or is there some heat in the smoker and celery powder will bought from a store contain what i need? Thanks for the help. Kenny
Haven't seen ALL your videos yet, but do you have one (or intend to) that gives an overview of your pantry at any given time?? Not sure, maybe that's a "too invasive" video in your opinion, but I'm thinking that's something people would be interested in. ;-)
Have you made salami from deer before? Typically salami has a lot of fat in it and I would think deer is very lean. Curious to see how it turns out! Might want to add some fat into the grinder next year.
The way Jamie looks at you warms my heart. You must be taking pretty good care of that beautiful woman. I hope your relationship is as sweet as the way she looks at you.
She’s looking at him with pure love ❤️ In her eyes 👀 lmao 😂 funniest thing I ever seen on RUclips
First thing i noticed too.I liked the whole thing...
It's a sign of respect to look at the person when they're speaking. And also she probably feels awkward staring at the camera.
@@autumnspring6624 I liked the fact a lot.Happy couple
It makes me tear up every time I watch this. She loved me so much!
@@Anamericanhomestead God bless you lovely couple!!!
That's an smoker you have built. I love the meat preservation videos! Keep them coming and thanks for all you do.
Yummy ! Looks like a lot of work, but with perseverance, patience, & excitement, doen't look too difficult. You all are so blessed to have each other united in effort. God bless and may He keep you United in spirit. Enjoy the work of your hands.
Love how you all preserve the old ways. Keep up the excellent work. Thanks for sharing...
I am glad to see Jamie's mom again.. I haven't seen her in a while. God Bless you all.
Another great video. Appreciate all the work you put into these and always impressed with your ingenuity with working within your homestead. Great job.
Zach I couldn't help but laugh when I ask my husband if you wanted to watch this video his response was "No I just want to buy it, oh my gosh that sounds amazing!"
He actually would have liked to watch the video but he's up at 4, drives two and a half hours to work and gets home at 5:30 so he's in bed early. Praying that will change.
We lived in Montana for a period of time and of course lived off a lot of venison.
Wow does this bring back memories. As a young boy I lived within walking distance of one of the biggest Italian import houses in the country. They made their own lunch meats, Salami, pepperoni, Capicola , etc. They baked their own bread & made their own pastas. When you would walk into the place it smelled heavenly.
Are you going to show how to make Capicola?
Great vid thanks.
Love the video brother keep bring the good info we all need to know. Going back to the roots of America living
Keep up the good work Zack and Family really enjoy your videos, Keep'em coming!! God Bless You All!
Its. Great that you show a natural way to produce summer sausage. Ill use your recipy!!! Thanks.
For some perspective;
The first rule of chemistry is that everything is a chemical. Also, pretty much everything is a carcinogen. The sun is a carcinogen, the smoke from the incomplete burning of wood (whenever you use smoke to preserve meat.) The world is full of carcinogens and we depend on them. We need oxygen to survive, but we try to consume antioxidants to slow the process of aging so we don't die right away. But I love to do things the "raw" or "natural" or "old fashioned way." I'm sure there are still health benefits from using plants that contain nitrates, rather than extracting nitrates from the same source that we would have otherwise used them from. But you just can't lose doing it the old fashioned way. That's just not a flavor you'll find from Oscar Meyer. Excellent post! Thanks for the knowledge!
I agree about the molecular structure is the same regardless of source but using plants adds flavors and some extra nutrients inherent to the plants.
Another great video. I think your channel is my favorite, it is so informative. Thank you.
You can have plenty of other meat to eat until this delicacy is fully cured! This is a special treat for special meals & entertaining guests! What's the problem? But I am amazed at this recipe! No garlic!? Hey I wanna taste this stuff! I LOVE celery, but not celery seed. This flavor sounds fabulous especially with a touch of red wine! Hey at the end you decided against the Juniper berries!? Why? It's exciting that you harvest your own!! I love that flavor & in sauerkraut with caraway too!
Thanks for sharing this video with us! I want to make some sausage from Venison that I have been given. I also want to make summer sausage. And I think your smoke house is great...
My husband just asked me to ask if the deer are raised by you or wild where they may be eating round up ready poisons like corn and such. We are very careful about trying to make sure we don’t eat glyphosate at all. We appreciate your videos on bug extermination and insect problems. We are mostly raw vegan so we don’t eat meat much but your videos are very interesting and fun to watch. TY and much Shalom, we pray that YaH hears our pleas for Jamie to comes through this, she is so sweet!
I must say that your wife is sooooo in love with you man ..she couldn't take her eyes off of you..and she held your hand...wow .... great couple ...congrats man !!
She loved me so much. It makes me tear up to watch this again.
Great content and much learned. Deer season almost over and there are some great tips in here. Thanks for educating me!
Your videos are off the charts sir!
Sodium Nitrate (NaNO3) and Sodium Nitrite (NaNO2) are chemical substances that are the exact same substance wherever they are found. Whether it is from celery powder or from a lab, they are the same Just as table sugar or Sucrose (C12H22O11) is the same chemical in sugar cane, maple syrup, or sugar beets. They may taste different, but the chemical sweetener is exactly the same. If Sucrose was made synthetically its chemical properties would be the same as those found in nature.
.
Amen, brother!
They look like some awesome salamis. I can't wait to see you slice one open.
very educational. i was first impressed with the family approach and involvement. the beard is freakn awesome!
I never knew it was this simple. I just messaged my brother, and suggested we make salami with his next deer. Thanks for the video.
If you do, DO NOT follow his instructions on using Celery as a cure, especially if you make the powder yourself! There is absolutely no way to know if you are getting enough Nitrate to be safe!
Отличное видео по изготовлению копчёной сыро-вяленной колбасы.
Thank you for sharing. I can't wait to try this at home.
Thank you so much for this video! Explained alot about nitrates to help me use a safe nitrate like celery instead of store bought chemicals. Thanks a million bud!!! :) :)
Awesome video- I am so happy to have found your videos. My wife and I are changing our lives to eat more naturally. Cant wait to give this a try. Are there any signs that the meat has gone bad- during the 4 months of hanging- smell? I would imagine.
Thehuntermedic most bacteria that cause food related illnesses do not like salt.
Thank you for the great information. I really enjoy your channel.
I do this with pork its great. You did a really good job.
Awesome Info; can't wait to see how it turns out later next year....: )
Good video thanks. ..I made venison salami and it was delicious. ..
Thanks and full marks for editing this video down to a 'reasonable length + time' for us all. First time here now to start sourcing meat for home made salume. PS.. you might consider noting sources of materials like the netting and intestine sheathing that you've used and save viewers time doing a search on the www
Celery and Arugula. good to know! Thank you. Hey that's some lean sausage...
Loved the vid, thank you it answered a lot of question's, ha also raised a few more. You neglected to say what flavour the wood smoke was, but hey next time any venison come's my way I'm going to try this one..
Great vid, I do country hams every year, think I'll try some sausage too.
Anyone ever told you that you could be John Travolta double?😊 loved your show it was educational..
It's not that the nitrate from the celery powder will kill you the reason why they caution against using it is you don't know the percentage of nitrate in the celery powder to for no better word effectively prevents botulism.
Absolutely correct!
thanks for the good tips, greating from Assen Holland
Good folks here at An American Homestead!
You folks are great!
Nice video I really enjoyed it. I hunt for venison and I enjoy making sausages and cured sausage. I have always use nitrates in my cured sausages and often wondered what alternatives were available in a natural form, now I understand and know, thanks.
Ok, so for two days you cold smoke the venison Salami, at what temp?
After that when you hang then to dry and/or cure, what temps do you like to maintain?
Also, nice youtube channel, I subscribed. From Stamford, Ct.
Hi there. I checked many videos on how to make salami at home and honestly your recipe is the one I like the most because everything you're using is natural. I also love the idea of putting celery instead of pink salt insta cure in it. That's a super good idea! Where can we see the final result? Thanks!
I like adding some pork to my venison being it's so lean and I like the extra flavor.
Thank you very much. I have about 20 pounds of elk and was trying to figure out what to do with it.
New to your channel and liked this video.
Can you let us know how it turned out without added fat? I hate adding fat to my venison, but with most sausages, it doesn't turn out well without fat (except for loose sausage that is in small pieces). Have you tried any substitutes for adding fat that work well? Great video. I'm going to try salami this coming season.
Find a good German recipe that adds pork trimmings and smoke method. Venison Sausage was a staple at home. Small ring sausage caseings. Just boil and serve. It gets better with cold sandwiches and or fry. great channels.
Shalom, could this recipe be used with goat meat? I don't hunt so goats are deer cousin's to me. Lol I the recipe sounds great.
Have you tried Lebanon bologna? Its really good made from deer meat. Its German from the Amish in Lancaster Pennsylvania. Baums is my favorite brand. Its more sweet.
Would it be practical to have a cold smokehouse at the end exhaust of a rocket mass stove/heater? The only drawback that I can think of is that if you're using the stove for heat, that during the summer if you want to cold smoke something, you'd have to also heat up your home.
Great video! Keep us posted when you start making sandwiches.
I'm excited to try everything you do
Thanks and love what you are doing
Great video. Thanks for posting this.
very interesting, how do you get the nitrates or nitrites out of the cellery or other plant ? can it be found in red wines?
Zach. Have You Done a video on how to make your own smoked salt like you were talking about in this video I would love trying to smoke and make my own smoked salt. if you haven't would you please consider doing a video on that. thank you
I would liked to have had a little more information provided in the video.
Did you add any fat to the meat, what temperature was the smoke house at, you also said something about cold smoking next, and what is the temperature in your Pantry?
I enjoyed the information on celery powder. What is the conversion from curing salt? Why do you use course salt? Do you need that with the celery powder?
I've made 1,000's of lbs of sandwich size salami, italian sausage, smoked ham and shoulder bacon. We only used net for the hams. How are you determining the nitrate content to make sure you have enough for safe preservation?
how much pink salt would you use then for a 4 pound batch?
I would really like to know this also. I really want to do this... but I’m afraid to do it wrong. 😳
There is no way for him to know as there is no way to know what the concentration is in his powder! The amount of Curing salt you use is .25% based on the weight of the meat! so if you have 1000 grams of meat you multiply that by .0025 to get the amount of curing salt! So in this example it is 1000 x .0025 = 2.5 Grams of Curing salt for 1 Kilogram of meat! The units of weight do not matter it is still multiplied by .0025, just it is easier in grams to measure accurately using a good scale.
In answer to your statement about the FDA. (ok I'm English, no FDA but still got job's worth govt. dept's. ) I Will believe Gran and Nan's recipe's any time before thier's. as you point out after several hundred years of living off the land, and many died because they did not use the natural ingredient's , Nawh going with your's mate.. Keep on keeping on, an THANK YOU..
Trying to make some sausage for the 1st time, but don't have a cold smoker & living in Texas, there's not many cold months. Any way to preserve say smaller sized sausages with a regular smoker or dehydrator? Probably more like meat stick sized (3/8) inch casings.
You should have the celery analyzed for nitrate content so you know the amount for proper addition per pound of meat....
Or just use pink salt. Nitrates are nitrates. Doesn’t matter where it comes from. I’m so sick of products being labeled as ‘uncured’ when they are made using celery juice or powder. It’s misleading and false advertising/claims.
@@RockDog645 It's my understanding, the nitrates in celery are artificially manipulated to convert it to nitrites.... Mother nature does not put nitrites into vegetables... Nitrites are not stable.....
@@Dmenbiker True, but nitrates (which convert to to nitrites under the proper conditions ) are found in vegetables, as the video maker says.
@@RockDog645 Yes they do... But.... those favorable conditions are a specific bacteria that need ~50-55F.. And, nitrates have absolutely no effect on botulism bacteria which makes for an unsafe environment in the smoke house until the bacteria can replicate and flourish....
Cure #1 and Cure #2 are the only safe additives to prevent botulism... That's why the USDA will not endorse celery products in food production...
@@Dmenbiker As I’ve said before, nitrates are nitrates. The nitrates from plant sources will work the same as pink salt number 2 in curing meats. The FDA does not recommend using plant sources where the concentration of nitrate is unknown, due to the possibility of using too low a concentration of nitrates, and not preventing botulism. They allow the use of vegetable sourced nitrates (with known concentrations, so they can be used in the proper amounts) in commercial meat production. Notice I say ‘allow’ but not ‘approve’. There is a difference.
Love your videos. How long after curing will the meat last. Thank you.
Having made venison sausage, I find I need to add about 15-20% fat. Do add any beef or pork fat to your salami?
Noticed you are not using "real salt" to do your curing? Great video :)
Have you guys done a pantry tour video.
+Mrs Mahogany We have in the past...but not lately....we'll try and but that on the list. Thanks!
how do you process the celery? Do you dry it and grind it to a powder?
Awesome video
Do have to prick the outside of the casing with a needle?
Very nice, Do you think you can actually wait 4 months to tap into that? :) I am curious though regarding your choice in 4% salt vs 3%. I appreciate that 3% is the minimum to cure, but why did you select 4%? Was it just taste preference? Also does the smoke salt add any sodium as well? I would love to see some video on the smoke house you are using, maybe how it was built (or different views with commentary) and how you use it. I have a heat smoker but have never tried cold smoking, it looks really interesting. Thanks again for sharing. Dave.
I love Celery and Arugula. my question is? would dandelion leaves have the same nitrate levels? and would dandelion leaves work just as well for a nitrate??? yes other than the bitterness of the dandelion leaves after a dehydrating them. would the purpose work just as well as celery and arugula. for the purpose of the nitrate??? thumbs up, plus I subscribed. great educational video thank you!!!!
P.S. do you have to use the netting for the cure? just asking because, that would be 1 less item that I would need to do just what you did??
How much celery per lbs of meat. Buy the way, great show you have!!!
hey, great video, after watching I decided to give dry cure bacon a go. I went with celery salt as its easy to get and dry.
I worked off the logic it was better to coat all the meat with celery rather than an exact amount.
my question, Is there such a thing as too much celery?
thanks :)
Nitrates are chemicals....the source doesn't matter. The only difference with celery powder is that you do not know how much of the chemical you are using...so you might be using not quite enough, or way too much. Ironically, "uncured" meats that the sell in the stores have way more nitrates than "chemically cured" meats because producers do not want a low nitrate batch of celery to cause a case of botulism.
Probably an organic gardener also because it's bad to but "chemical" fertilizer on plants. ha ha ha
While it is true that you cannot quantify the amount of nitrates in home grown celery powder, using curing salts don't provide the same flavor and in my opinion you get some extra nutrients that occur in the celery.
There’s better nitrate quantification of celery powders now compared to when this video was made; however, I agree that nitrates are still nitrates no matter the source. MOST importantly, nitrates powders from vegetables are made from CULTURED juices. Meaning that bacteria already started the nitrate conversation/extraction process, making it accessible for usage by bacteria when eventually adding it to your meat paste. Although it may supply some trace of nitrates, the powder used here was not cultured thus acting as a flavoring agent and not a curing agent.
I bet it will be delicious. Shabbat Shalom
I was wondering if the black pepper or red peppers are required for the preserving process or just for flavoring?
Can salami (or similar be made without the cold smoke? We need to preserve some beef and likely won't have the time/money to build a smoke house before then.
what's it taste like? sorry to say I do not like the taste of venison and I have tried it many different ways - I can taste it no matter how it is "fixed" - only once could I tolerate it and that when it was jerky - I would love to try this with some beef
nice job mate thanks for a great vid (from new zealand)
great video. I was wondering why you didn't put a little fat into the hard salami, like they do with pork hard salami? I would keep a food journal. I would start at three months and just cut a small portion of the hard salami and taste and write down your findings. and keep going after each month. Then you can write down what needs to be tweak if anything.
Where do you get beef intestines and netting? I assume it comes dried and you soak it in water first?
Hey Zac, I was waiting for the capo collo, will you be doing a separate video on that? Great vid by the way! May God bless you and yours!
+KierOg Yup, its up with another one coming tomorrow. :)
Nitrate is nitrate. It is a chemical that is present in celery. It doesn't matter if it's in a plant or in a mineral, or in a sach that a chemical company filled with purified minerals, the chemical is the same.
More chance of dying from botulism from curing the meat insufficiently than 'chemical nitrates', I was just going to make a similar comment to yours. It's funny when people preach opinion in matters of indisputable science.
Do you prick the outside casing with a needle sir before smoking.?
May be a stupid question, but what is a cold smoke?
It is when you smoke your meats at a low temperature! Below 90F is recommended, that way you are sure you are not cooking the product.
Great video, what's the shelf life of the venison salami? Will it keep through summer? I have the butcher make summer sausage out of the deer I get and it has to be kept in the freezer until it's ready to be eaten.
I will try this out with wildboar!
Super cool man.
so you cold smoked for 48 hours then hung in pantry for 4 months? Also is there a certain temp nature and humidity of your hanging room thanks?
Thanks for all the information. the celery root is also good to make powder for curing meat ?
How do you dry your celery root?
thanks for the great info.are you using the celery stalk or leaf or both?
First, if you are consuming vegetables, and you eat a variety, you are typically consuming more nitrites than you will ever get consuming most preserved meat. The difference in your approach is that you are using naturally occurring nitrite vs a sodium or potassium nitrite that is commercially produced. I have a question about fat ratio.. I noticed that you did not use any - How has this impacted your finished product using such a lean meat like venison? Also, since you are cold smoking the salami and doing it right away, it may be a good to have a discussion about the temperature range of cold smoking - Most people do not know the difference between a hot smoke and a cold one.. Good information on you video, it is very difficult to find good venison salami recipe, since most is turned into sausage or hot smoked.
looks great,how did it turn out?
How do you process the celery to make your celery salt to preserve your meat
Thumbs up; enjoyed the video.
Hey, I like your channel! Gee whiz, the cellery powder takes a bit of effort! Just made 40 or so Salami with your recipe. It is cold here now...in New Zealand at the mo. Using synthetic casings, I am getting white mold starting with a green dot center after 2 weeks...OK? Salami is in my shed at about 50 to 60 Fahrenheit. Live free mate.
Yes the mold is fine. No worries.
Hello, awesome channel. As an avid hunter im always looking to do different things with my game. This looks to be amazing. Two questions Cold Smoking as in indirect smoke or is there some heat in the smoker and celery powder will bought from a store contain what i need?
Thanks for the help.
Kenny
Haven't seen ALL your videos yet, but do you have one (or intend to) that gives an overview of your pantry at any given time?? Not sure, maybe that's a "too invasive" video in your opinion, but I'm thinking that's something people would be interested in. ;-)
Have you made salami from deer before? Typically salami has a lot of fat in it and I would think deer is very lean. Curious to see how it turns out! Might want to add some fat into the grinder next year.
Strychnine is found in nature as well. Does that mean it is safe to eat? It is found in apple seeds.
arsenic not strychnine is found in apples