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3 questions... 1. Is aspic powder the same as gelatin? 2. Is it the same powder used in making homemade head cheese? 3. Is it commonly available or do you have to purchase it from an online supplier?

Yes! Pastirma. This is what we know is the US as Pastrami, a famous staple big in New York and known all of the country. I discovered lately that it's originally Turkish and brought to the US by immigrants from Eastern Europe. Pastirma recipe spread from Turkey to other countries and was big in Romania. It became know as Jewish, because they introduced it to the country. I thought until lately that it was Italian because of the how it's named "Pastrami", but the name "Pastirma" makes lots more sense.

Too bad that neither the video or the blog lists the herbs used.

Please, what type of meat is used? Lean meat, but, which kind?

Im asian, i remember eating this in a park in Munich, it was sliced in front of me and put between bread. So yummy, very memorable time for me🥰

Thank you! But can I ripen it in the fridge? And how?

Useful if you have the correct maturing equipment to store ham.

Basically u have eaten a raw food? no spice or curing in salt???? my God. Ew brother.... brother Ew.... pure barbaric

Will be trying this for sure.

Thanks for this content... definitely trying this!

Can you cook the jars in a sousvide? If so at what temperature and for how long? What other meat would you recommend if you do not want to use pork? Veal or Beef? Which cuts? Thank you for the video.

So what did you do with the garlic clove ? Unclear!

Trying this out! Couple questions, if I were to make a larger batch do I just multiply the cure accordingly or how do you figure out how much cure to use. And also, do you have to wait two weeks for it to be safe to eat or how long does it take for the cure to work?

What kind of smoker is that?

I thought Salami should be Smoked?is it safe to eat when its not cooked? sorry, I am new to this and want some information in making Salami .

Thank you VERY much for this video. This is exactly how my Ouma used to make it, except she added 2 Tbs of medium curry powder.

What vinegar do you use thank you

That ant was amazing!! lol!!!

Never had Wild Boar Salami looks tasty though.😊

Hi there, where can I buy Sheep Sausage Casing in Israel? Please.

What brand of cure salt

Thank You Sir. Excellent video.

This is one of my favorite TH-cam channels.

Give this man more followers!!

Gosh I miss this sausage. I had it in germany when I was 3 month in the hospital many many years ago,, now in the USA, I have never found this sausage again. Perfect with mash potatoes. If anyone knows how to get this kind of sausage please let me know. Thank you and thank you for the video ❤

Looks delicious, been wanting to cure some of my venison for ages but didn’t wanna spoil any of the hard work it takes to get the deer, drag it out the bush, and butcher it yourself but I’ve practiced a bit, seem to have good success, and been poking around seeing what all everyone does for venison specifically and I think w the deer we got yesterday I’m finally gonna try it out!

Hmmmm speed it up mate

Germans stole Lyoner sausage, just like they stole Poland. 😑

I'm I the only one that thinks this looks like fancy belogne

Problem adding dried herbs after the fridge is that they will degrade and attract mold. Really, if you are going these Demos do it properly!

This is completely copied from other TH-cam videos

Lost me when you added the .25% cure. I make quite a lot of cured fish and meat for home consumption because I don’t need to add preservatives. This is the whole point of home curing.

Ich liebe deine Rezepte ❤ Kannst du bitte ein Rezept vorstellen, bei dem die Wurst (Krakauer oder so) im Backofen zubereitet wird?

Is there any way to do this without expensive machines? Can I cut the meat using a knife/grind them in another way, and can they be stuffed by hand into the casings? There must have been a traditional way to make them before modern machines were invented. Thanks!

Thank you !!

Спасибо, очень хорошие у вас видео

Will a pellet smoker work

I miss these so much!!! I would eat them all the time when I lived in Germany!! I didn’t realize how simple it would be to make. I know what I’m doing next weekend

WOW!!! That's very interesting. I only knew Weisswurst from Bavaria. Thank you!

I wish we were neighbors. 😊

Great. Thank you!

Hanover ain't Bavaria. !Free Bavarian Weißwurst!

You didn’t say how long in the fridge per kg

i MAKE THIS EVERY YEAR. COMPLIMENTS EVERYTIME. GREAT VIDEO.

A GOOSE?? the ladt one i say frozen was over 5 years ago and it was $60 USD!! It must have been the one that laid the golden eggs!! You can't even find 1 in the USA in 2024 !! Ive looked everywhere!! Even frozen duck its only 5-6 # and cost $20 USD. In 2024 and they arent so easy to find either!! Even a Cornish hen is $10 USD In 2024!!

Spectacular. And simple. Many thanks! South Africa.

Lol? You need pork legs or something similiar. Maybe you should go something usefull, because cooking is not for you

hello, could be good but definitely not a french recipe... 🙂

Looks great, and just in time. Thanks!

Great content. Thanks for sharing.