I dried my Italian dry sausage in a grow tent last year in an unheated room it worked great ,I Put a Humidifier inside ,Put a Hydrometer inside Keep your Humidity around 75% so you don't get Case hardening ,....Great job
I remember years ago you use to be able to go into any little Italian deli shop here in Aus and get real dried cabana sticks they had hanging up for sale but not now because I was told it's against the law for them to sell it that way
Thank you mate about the grow tent never heard of them. I now live in Thailand a big move from the UK and in Thailand there are bugs every where. I bought an old upright fridge impossible to seal to stop the bugs. I have ordered a grow tent from Lazada 60x60x140 960baht and this should put my mind at ease and i will be trying out your recipe.
I love it, "really fuckin good", took the words right outta my mouth. Nice process, I might try it with slightly larger gut just to get a bigger end product, but man, those look great!
Hi Hope someone can help. I'm trying to figure out how on earth to get constant 13 degrees with also air flow. Remember my grandad back in a day used to dry sausages just in room and it use to taste awesome. Can you not keep it in dark cupboard with temperature around 18 degrees? I can buy some cheap small fridge for it but how do you keep air flow in it? Once the fridge door is closed thats it.
hi thank you for the great video. I was hoping you could answer some questions. Do you use curing salts specifically cure #2? Do you control the humidity in your tent at all? How fast do you have the fan going? I wan to try curing some sausage in a refrigerator and I was just going to put a battery operated fan inside. and right now I am in the research and information gathering stage before I dive in. Thank you for your reply.
Just regular salt. In the Australian weather, there's no need to control humidity. In other parts of the world, it might be recommended. The fan is going flat out, full rpm, however if you put yours in a fridge, ensure it's getting fresh air from outside (not just recirculating the same air inside).
@@Unfastened Thank you for the reply. With the fan going flat out you mean the fan that sucks air into your chamber? so it's providing fresh air however not really blowing air onto your sausage. I am just worried about dry ring and case hardening if I have a small fan circulating air in side the refrigerator. I was going to use smaller diameter casing like you 32mm to 36mm so drying time should be much quicker and hopefully case hardening won't be a problem.
White mold is OK, you want that, green mold is not. Take some vinegar and wipe it on the sausage. That should kill any mold. If the humidity is higher than 75% you should reduce it a little to around 65 to 70.
If it’s flat mold, then generally you’re okay. If it concerns you, you do as suggested and wipe it off with vinegar. I’m curious, though, how did it turn out?
Yeah that looks tasty! I make a Hungarian cured sausage that's similar. Biggest difference is that it's cold smoked and no fennel. Man I love fennel. Next batch I do I may throw some in there. I like that course chop you do too. I usually grind my pork. Can't wait. I'm out at the moment but have 15 lbs getting smoked tonight. Still a month away from getting my fix though. Shouldn't be watching your vid torturing myself. 😂
Thanks for your video.One thing i want to ask.When i put the meat in the casing,can i leave it in room temperature (19-23 C degrees) for 24 hours (i know this from other recipies) or should i put it straight in the basement where i have something like 11-14 degrees?
My family has been making dried sausage as far back as any of us can remember, and never gotten sick. As long as you make sure you keep everything clean and it smells good, you’re okay.
I like powder because it's already dry and helps to dry out the internals of the sausage. But raw garlic would probably be alright, just add a tad bit more salt. Let us know how you go.
Hey mate. Well done they look great. I’ve bought a grinder very similar to yours. When using the sausage attachment for stuffing do you take the blade and mincing disc out or do you keep them? Cheers
@@Unfastened fantastic. Thanks for the heads up. I’ll just keep the auger and put the sausage attachment and see how I go. Never done sausages or salamis so wish me luck :)
@@pedroribeiro358 Good luck mate. Just keep them cool for a couple weeks in a breezy environment and check them regularly in the last week until you are happy with how firm they are.
@@Unfastened I’ve been monitoring the temp and humidity in my garage for the last week and it has been between 10-14 Celsius and 65-75 humidity. Hopefully works
It would, but you should experiment a little with the different herbs. Some things pair better with beef than pork. It’s going to taste good either way, but it’s always fun to put your own spin on things!
Awesome to see someone here in WA mate iv been making snags for maybe 6 months and have done 5 or so batches. Getting better every time. Just a few questions I wanna give this a go my self. I don’t have a tent or spare fridge for temp and humidity control. Will I be ok to hang them in my garage for 3 weeks? Or even my garden shed? Is it to late in the year to do it now in Perth do you think? Any other advice for my first go at it. Keen as to hear your thoughts. Cheers Also on a side not awesome to see the missus getting in and giving ya a hand 👍🏻
Gday Bob. July and August, perfect in WA. Garage is fine, especially if it gets a good draft through it, flowing air is the key. Check them at 2.5 weeks if the weather gets any warmer but she's been a cold July so far. I'd choose the garage over a garden shed, sheds get real warm when the suns on them. Good luck
@@Unfastened awesome cheers mate will find a spot in the garage then. Yea I was concerned the shed would warm up a bit much. I have a mincer, largest plate it 7mm would you recommend just the one run through that so it’s nice and chunky?
@@Unfastened Hi, you are right about the salt , but the quantities for the other spices stay the same for 1 kg and for 2 !!!, please check and answer me. Have a good day.
I thought the same thing about the recipes, the only thing that increases when the volume of meat went up is the salt - nothing else. If I multiply the other ingredients for more meat, it’s a huge amount compared to any other sausage I’ve made. I’m in WA and keen to try this on 5kg of meat this weekend!!
@@Melissa123-ek8pv Hi Melissa, it seems to me, you are the only one who noticed "the problem" Personaly I tried his recipe like it has been given with 2 kg of meat at from3'45 to4'38 and it was perfect, so if you try on 5 kg, it would be in order to multiply with 2.5, and that will do the job. Please tell me about the result. Have a good day.
With your Box , is the fan just circulating the Box air , or are you drawing fresh air in & pushing it out just using the 13-16 outside air as your cooling temp ?
Hi John. The box draws in new air from outside the enclosure. I try and make the sausage when the regular outside temperature is correct, so i don't have to heat or cool the air to achieve the required temp.
Cheers mate , I thought as much , I'm in Darwin , so it's tricky , I'll give it a go , I'm on Instagram as Dudley Dingelberry , there's some stuff on there I been playing with 👍🍺
Ideally 6 weeks. It depends of the conditions of the room. I used to dry mine in an empty room we have. It was taking 3 weeks and the result was very good. Ideally you want a dark room with 10C/12C and a humidity rate of about 70%. 60% is fine too.
This is how my Italian nonnas and nonnos do it and now my parents .. but my family add roasted capsicum purée ! My family also just hang them in the shed haha or out on the patio lol lol and then I see all these ppl with proper drying set ups 🤪 my family make 100+kg worth every year :-)
My mate's parents make it with capsicum too. Guessing your folks are calabrese. Mine are from the north but we too just hang them in the shed over winter
Definitely it's missing nitrato e nitrito. There's no way to make salame without these conservatives. I really don't get it why every body keeping saying the recipes without nitrato e nitrito.
I dried my Italian dry sausage in a grow tent last year in an unheated room it worked great ,I Put a Humidifier inside ,Put a Hydrometer inside Keep your Humidity around 75% so you don't get Case hardening ,....Great job
I remember years ago you use to be able to go into any little Italian deli shop here in Aus and get real dried cabana sticks they had hanging up for sale but not now because I was told it's against the law for them to sell it that way
Great job. Not many people realize how easy it could be..This is how we did it in the 'old days'
Thanks
You had me at Biltong tent 😂 any ideas if this would work equally well with warthog meat rather than regular pork?
Try it and let us know!
cutting the meat in chunks is the old traditional way, i'm lazy af i use the mincer Nice job they look great.
Thanks mate from a fellow Western Australian.👌👍
Great recipe.
Thanks mate
Beautiful mate
Do you have to let it ferment with this process ? Or just go straight to the drying process ?
Thank you mate about the grow tent never heard of them. I now live in Thailand a big move from the UK and in Thailand there are bugs every where. I bought an old upright fridge impossible to seal to stop the bugs. I have ordered a grow tent from Lazada 60x60x140 960baht and this should put my mind at ease and i will be trying out your recipe.
A $20 GBP grow tent is very cheap! Let us know how you go. :)
I wonder can I dry dehydrator for less time at 95⁰?
I love it, "really fuckin good", took the words right outta my mouth. Nice process, I might try it with slightly larger gut just to get a bigger end product, but man, those look great!
Can the meat be grinded, using coarsed disc?
Good lesson. Thank you.
Nice!Im gonna give it a go in October..Temp should be just about right.Cheers,Pietro
Old grow tent 😂😂😂 love it!
Hi
Hope someone can help. I'm trying to figure out how on earth to get constant 13 degrees with also air flow. Remember my grandad back in a day used to dry sausages just in room and it use to taste awesome. Can you not keep it in dark cupboard with temperature around 18 degrees?
I can buy some cheap small fridge for it but how do you keep air flow in it? Once the fridge door is closed thats it.
Great job! What’s that set up in your shed? Not familiar with it.
hi thank you for the great video. I was hoping you could answer some questions. Do you use curing salts specifically cure #2? Do you control the humidity in your tent at all? How fast do you have the fan going? I wan to try curing some sausage in a refrigerator and I was just going to put a battery operated fan inside. and right now I am in the research and information gathering stage before I dive in. Thank you for your reply.
Just regular salt. In the Australian weather, there's no need to control humidity. In other parts of the world, it might be recommended. The fan is going flat out, full rpm, however if you put yours in a fridge, ensure it's getting fresh air from outside (not just recirculating the same air inside).
@@Unfastened Thank you for the reply. With the fan going flat out you mean the fan that sucks air into your chamber? so it's providing fresh air however not really blowing air onto your sausage. I am just worried about dry ring and case hardening if I have a small fan circulating air in side the refrigerator. I was going to use smaller diameter casing like you 32mm to 36mm so drying time should be much quicker and hopefully case hardening won't be a problem.
Yes the fan sucks air into the chamber
Hi, what do you call this fridge ? Please where can I find it in it in Gumtree ?
Hey thanks for the video. I have white and green mould on the salami after about 10 days, should i be concerned?
White mold is OK, you want that, green mold is not. Take some vinegar and wipe it on the sausage. That should kill any mold. If the humidity is higher than 75% you should reduce it a little to around 65 to 70.
If it’s flat mold, then generally you’re okay. If it concerns you, you do as suggested and wipe it off with vinegar. I’m curious, though, how did it turn out?
Yeah that looks tasty! I make a Hungarian cured sausage that's similar. Biggest difference is that it's cold smoked and no fennel. Man I love fennel. Next batch I do I may throw some in there. I like that course chop you do too. I usually grind my pork.
Can't wait. I'm out at the moment but have 15 lbs getting smoked tonight. Still a month away from getting my fix though. Shouldn't be watching your vid torturing myself. 😂
This may be a stupid question but is this considered a salami or dried sausage considering the lower fat ratio (70/30) than most salamis I have seen?
20% is a minimum you can go a little higher.
Nice Metallica tattoo and good recipe my man, keep it up!
Were you smoking them for 3 weeks or just drying them?
Thanks for your video.One thing i want to ask.When i put the meat in the casing,can i leave it in room temperature (19-23 C degrees) for 24 hours (i know this from other recipies) or should i put it straight in the basement where i have something like 11-14 degrees?
Just wondering You don't add any cure to the meat ?
No curing salt? Are you worried about botulism? Great looking sausage by the way! Thank you for posting the video.
Yes, you can add curing salt for peace of mind but... Botulism? Where did you see anaerobic environment?
My family has been making dried sausage as far back as any of us can remember, and never gotten sick. As long as you make sure you keep everything clean and it smells good, you’re okay.
@@elmarbagir3764 inside the sausage the environment is anerobic
3% salt defeats the need for curing salt. It's been done that way for centuries.
Hi. Can you use raw garlic, not powder?
I like powder because it's already dry and helps to dry out the internals of the sausage. But raw garlic would probably be alright, just add a tad bit more salt. Let us know how you go.
how did you make the cabinet? looks so cool!
It is a grow tent, he bought it on Gumtree I think.
@@mickmoriarty7780 Good to know! Got it, thanks!
Hey mate. Well done they look great.
I’ve bought a grinder very similar to yours. When using the sausage attachment for stuffing do you take the blade and mincing disc out or do you keep them? Cheers
Yeah remove the mincing disc. Just run the auger, straight into the sausage attachment
@@Unfastened fantastic. Thanks for the heads up. I’ll just keep the auger and put the sausage attachment and see how I go. Never done sausages or salamis so wish me luck :)
@@pedroribeiro358 Good luck mate. Just keep them cool for a couple weeks in a breezy environment and check them regularly in the last week until you are happy with how firm they are.
@@Unfastened I’ve been monitoring the temp and humidity in my garage for the last week and it has been between 10-14 Celsius and 65-75 humidity. Hopefully works
no Cure?
Can you do this same process with beef rather than pork, would it taste good??
Yes, deer meat too
It would, but you should experiment a little with the different herbs. Some things pair better with beef than pork. It’s going to taste good either way, but it’s always fun to put your own spin on things!
Good man!! We can all see the recipe on screen!!!😃
Thanks for watching mate
Awesome to see someone here in WA mate iv been making snags for maybe 6 months and have done 5 or so batches. Getting better every time. Just a few questions I wanna give this a go my self. I don’t have a tent or spare fridge for temp and humidity control. Will I be ok to hang them in my garage for 3 weeks? Or even my garden shed? Is it to late in the year to do it now in Perth do you think? Any other advice for my first go at it. Keen as to hear your thoughts.
Cheers
Also on a side not awesome to see the missus getting in and giving ya a hand 👍🏻
Gday Bob. July and August, perfect in WA. Garage is fine, especially if it gets a good draft through it, flowing air is the key. Check them at 2.5 weeks if the weather gets any warmer but she's been a cold July so far. I'd choose the garage over a garden shed, sheds get real warm when the suns on them. Good luck
@@Unfastened awesome cheers mate will find a spot in the garage then. Yea I was concerned the shed would warm up a bit much. I have a mincer, largest plate it 7mm would you recommend just the one run through that so it’s nice and chunky?
@@bobdunne9635 yeah nice and chunky 1cm cubes if possible
Hey mate. One other question do I have to hang them for 24 hours at room temp before they go into the drier?
Hi, could you check your recipe at 0:33 and the one at 4.44? than you for your answer. Have a good day.
Hi. It's 28 grams salt per 1kg meat. So if 2kg of meat = 56g salt.
@@Unfastened Hi, you are right about the salt , but the quantities for the other spices stay the same for 1 kg and for 2 !!!, please check and answer me. Have a good day.
I thought the same thing about the recipes, the only thing that increases when the volume of meat went up is the salt - nothing else. If I multiply the other ingredients for more meat, it’s a huge amount compared to any other sausage I’ve made. I’m in WA and keen to try this on 5kg of meat this weekend!!
@@Melissa123-ek8pv Hi Melissa, it seems to me, you are the only one who noticed "the problem" Personaly I tried his recipe like it has been given with 2 kg of meat at from3'45 to4'38 and it was perfect, so if you try on 5 kg, it would be in order to multiply with 2.5, and that will do the job. Please tell me about the result. Have a good day.
With your Box , is the fan just circulating the Box air , or are you drawing fresh air in & pushing it out just using the 13-16 outside air as your cooling temp ?
Hi John. The box draws in new air from outside the enclosure. I try and make the sausage when the regular outside temperature is correct, so i don't have to heat or cool the air to achieve the required temp.
Cheers mate , I thought as much , I'm in Darwin , so it's tricky , I'll give it a go , I'm on Instagram as Dudley Dingelberry , there's some stuff on there I been playing with 👍🍺
Awesome channel mate
Thanks, I appreciate it
omg hysterical...a grow tent!!
How long will the sausages keep?
Ideally 6 weeks. It depends of the conditions of the room. I used to dry mine in an empty room we have. It was taking 3 weeks and the result was very good. Ideally you want a dark room with 10C/12C and a humidity rate of about 70%. 60% is fine too.
Can this be done without the casing?
Yes, there are a number of salamis that don't use casing e.g. pitina, typically from the north of Italy.
Can cheese be added?
I would not recommend it.
2.8% salt? Taste is subjective, but I never go over 2 and prefer around 1.7.
This is how my Italian nonnas and nonnos do it and now my parents .. but my family add roasted capsicum purée ! My family also just hang them in the shed haha or out on the patio lol lol and then I see all these ppl with proper drying set ups 🤪 my family make 100+kg worth every year :-)
Roasted capsicum puree sounds so delicious. I bet they turn out nice. Make a video and tag me!
My mate's parents make it with capsicum too. Guessing your folks are calabrese. Mine are from the north but we too just hang them in the shed over winter
th-cam.com/video/gIImiWddPd0/w-d-xo.html
That is a lot more than 800 grams (about a pound).
Good on home made pizzas hey ol mate timmy
It have dried to fast that's why it is so hard
Oi im not a fella!
Real itallian dont add extra fat. Thats weird
My grandfather said a minimum of 20% fat. And that’s how I’ve been making them for years. If the meat is lean you have to add more fat.
Definitely it's missing nitrato e nitrito. There's no way to make salame without these conservatives. I really don't get it why every body keeping saying the recipes without nitrato e nitrito.
Then you really dont know anything about traditionell Salami from italia, Speck 🥓 from austria, prosciutto and so on.
Agree, and why not use latex gloves?