I feel like the end of my day isn’t as enjoyable without a new sausage making video to watch. Thank you for this series it’s been an amazing learning experience. And definitely an entertaining month. Looking forward to whatever you decide to make in the future.
Hey Duncan, I loved this past month! It was great watching a new creation every day. What I would love to see you do is take some of these ideas and play around with them. Just crazy ideas. Also take us along through a day in the meat shop I'm sure I'm not the only one who would like to see what all goes on. Also a longer video! ;)
I had mentioned a good sausage called skilandis, I went and looked in stan's green book, it under the title "Kindziuk" pg 415. I used 70mm fibrous instead of the 'available at every corner store' pig bladder . I think stan's yellow book called for 90% hard liquor in the recipe. Luckily my neighbor had a still and ran a very strong batch of shine for me. Try this one sometime, it's the best of all the ones I've made. Let it age the recommended time. Yum !!
This has been a great series. I throughly enjoyed it. The best thing is I can go back and rewatch as much as I like. A video on the cold smoker and drying chamber would be interesting also. Thanks Duncan.
Duncan - I think with this final March video you hit on the most important factor when making sausage. That is, historically sausage is made with trim and/or what is available locally. You've done a great job of showing that we need to adapt to what we have at hand..... and in doing so we can still make a great product.... Probably the reason that recipes vary from region to region in Europe in the first place.... Thank you for a great March and also for the tremendous effort you clearly put into this series.... I come from a very different culture of sausage making.... but I leave this series, completely impressed! So..... what do you have planned for April? ;)
I mean my culture is southern Italian and I learned my local family recipes growing up…from the best there are….the old way. I know these styles well and my soppressata honestly is so good it could bring upon world peace if I could make enough. All good…. Duncan’s videos have been opening me up to new techniques. What did you think I meant?
@@yippikiyay197 I typically get a full shoulder butt so I can cut out the Capocollo and cure that as whole muscle. The rest I find is a good 70/30 lean to fat so perfect to grind in a 10mm plate. From there: Pure Sea Salt: 22 grams per kilo Ground Black Pepper: 1.5 grams per kilo Hot chilli flakes: 1 grams per kilo Dired Garlic: 2 grams per kilo Dried Oregano: 2 grams per kilo Sweet Pepper Sauce: 70 ml per kilo Red Wine: 15 ml per kilo Casing: Natural 60mm beef middles soaked in water with lemon and garlic cloves for 24 hours before stuffing Understand that each hog and ingredient can vary in flavour so there’s a lot of cooking and tasting to adjust before stuffing Hung with good air flow at 13 degrees C and 70% RH until ready. Minimum 45 days
13:00 what kind of knife is that? I'm looking for a slightly up curved blade that come to a point and not so rounded as my skinning knife. Great series 🔪🥩
Hi, Duncan! Great videos! I bought the book and am enjoying it. Do you have any recommendations for how to make these with non-commercial equipment? Have heard that wine coolers can make good curing chambers (not sure how to add the smoke element?) any suggestions would be welcome - or possibly a video about home production equipment we could use. Thank you!
love your straightforward approach to charcuterie .. I suggest that you check out another channel ... 2 guys and a cooler .... that makes all kinds of meat products .. one of the treatments he does i s use a beneficial mold inoculation on things like salami it pretty much eliminates the possibility of bad mold or bacteria taking hold of the product it would be interesting to see what you think a I am sure you guys could pick each other's brain about your awesome hobby .. he is based out on Panama city.. good luck and take care
tomorrow if he doesn't post a video I'm going to pretend it's April fool's and that he's still going to continue the daily sausage! lol a sausage a day keeps the doctor away
I wish I could tag Eric from 2 guys in a cooler. I'd be curious what his take on this is and why it looks like there is a bit of case hardening. I imagine it looks more pronounced than it is, but looks like the middle is definitely lighter than the edges.
@@shanefairfield938 I think if done correctly no, similar to using celery salt instead. Both can be inconsistent but if done correctly I think it's fine. My 2 cents.
@@shanefairfield938 I may be wrong but I don't think using potassium nitrate is necessarily a good idea. Essentially you're trying to get the nitrates in the meat, and in the old world they did that using salt which had potassium nitrate in it. If they had access to the sodium nitrate, they would have used it. I don't think it's one of the inventions that takes us away from the old world, but instead gives us more access to it.
The Holsteiner is a breed of cow. the region is in north Germany. My Granny immigrated from there in 1925 and loved sausage, liverwurst, blood sausage and something with brain and organs. Unfortunately I was brainwashed by media and our untrustworthy government recommend poisionus seed oils. Now that I found the truth about good fats and bad fats and meats. I now make beef bacon, Pate with liver/heart and kidney and drooling to start sausage and salami. I don't do pig but will make out of venison, bison, beef, and organ meats. YOU ARE AN EXCELLENT INSTRUCTOR!!! en.wikipedia.org/wiki/Schleswig-Holstein
I'm really bummed its the last day of March. This has been a great series.
It's 2024 -- some of us are just getting into sausage making -- GREAT that it is March again, so we can watch these great videos...
I can smell that !!
Man there is nothing better than a fermented sausage.
job well done sir. Incredible amount of work you’ve done here for this month long series. ThAnkyou.
Thank you for all the hard work much enjoyed.
I feel like the end of my day isn’t as enjoyable without a new sausage making video to watch. Thank you for this series it’s been an amazing learning experience. And definitely an entertaining month. Looking forward to whatever you decide to make in the future.
Yes it is going to be a very sad sad April
Hey Duncan, I loved this past month! It was great watching a new creation every day. What I would love to see you do is take some of these ideas and play around with them. Just crazy ideas. Also take us along through a day in the meat shop I'm sure I'm not the only one who would like to see what all goes on. Also a longer video! ;)
I had mentioned a good sausage called skilandis, I went and looked in stan's green book, it under the title "Kindziuk" pg 415.
I used 70mm fibrous instead of the 'available at every corner store' pig bladder .
I think stan's yellow book called for 90% hard liquor in the recipe. Luckily my neighbor had a still and ran a very strong batch of shine for me.
Try this one sometime, it's the best of all the ones I've made. Let it age the recommended time.
Yum !!
Now that looks good !! My book can’t get here soon enough
14:26 the smile of the butcher says it all!
This has been a great series. I throughly enjoyed it. The best thing is I can go back and rewatch as much as I like.
A video on the cold smoker and drying chamber would be interesting also.
Thanks Duncan.
Duncan - I think with this final March video you hit on the most important factor when making sausage. That is, historically sausage is made with trim and/or what is available locally. You've done a great job of showing that we need to adapt to what we have at hand..... and in doing so we can still make a great product.... Probably the reason that recipes vary from region to region in Europe in the first place....
Thank you for a great March and also for the tremendous effort you clearly put into this series.... I come from a very different culture of sausage making.... but I leave this series, completely impressed!
So..... what do you have planned for April? ;)
what do you mean from a different sausage culture?
I mean my culture is southern Italian and I learned my local family recipes growing up…from the best there are….the old way. I know these styles well and my soppressata honestly is so good it could bring upon world peace if I could make enough. All good…. Duncan’s videos have been opening me up to new techniques. What did you think I meant?
@@joealta3450 I had no idea I was just curious. Can you share your sopressata recipe??
@@yippikiyay197
I typically get a full shoulder butt so I can cut out the Capocollo and cure that as whole muscle. The rest I find is a good 70/30 lean to fat so perfect to grind in a 10mm plate. From there:
Pure Sea Salt: 22 grams per kilo
Ground Black Pepper: 1.5 grams per kilo
Hot chilli flakes: 1 grams per kilo
Dired Garlic: 2 grams per kilo
Dried Oregano: 2 grams per kilo
Sweet Pepper Sauce: 70 ml per kilo
Red Wine: 15 ml per kilo
Casing: Natural 60mm beef middles soaked in water with lemon and garlic cloves for 24 hours before stuffing
Understand that each hog and ingredient can vary in flavour so there’s a lot of cooking and tasting to adjust before stuffing
Hung with good air flow at 13 degrees C and 70% RH until ready. Minimum 45 days
@@joealta3450 awesome thanks for posting. But doesn't it need to be pressed? Otherwise it's just salami?
rimbey!!!! love it!
Great series!..
Great video keep them coming
Have you considered running some ice behind the meat at the end of the grind to clear all the meat out?
good series .ive got all his books
13:00 what kind of knife is that? I'm looking for a slightly up curved blade that come to a point and not so rounded as my skinning knife.
Great series 🔪🥩
Hi, Duncan! Great videos! I bought the book and am enjoying it. Do you have any recommendations for how to make these with non-commercial equipment? Have heard that wine coolers can make good curing chambers (not sure how to add the smoke element?) any suggestions would be welcome - or possibly a video about home production equipment we could use. Thank you!
love your straightforward approach to charcuterie .. I suggest that you check out another
channel ... 2 guys and a cooler .... that makes all kinds of meat products .. one of the treatments he does i
s use a beneficial mold inoculation on things like salami it pretty much eliminates the possibility of bad mold or bacteria taking hold of the product it would be interesting to see what you think a I am sure you guys could pick each other's brain about your awesome hobby .. he is based out on Panama city.. good luck and take care
Duncan what bactiria culture do you use?
tomorrow if he doesn't post a video I'm going to pretend it's April fool's and that he's still going to continue the daily sausage! lol a sausage a day keeps the doctor away
oh darn was hoping you'd use the natural bacteria instead of a starter here. but excited about this recipe!
this one looks really good! what did you think of the larger diameter @duncan?
Fermented rocks! Just saying ;)
Good Video Duncan. You really should weigh them separately.
Can you make Bavarian/Canadian wild game smokies ?
I wish I could tag Eric from 2 guys in a cooler. I'd be curious what his take on this is and why it looks like there is a bit of case hardening. I imagine it looks more pronounced than it is, but looks like the middle is definitely lighter than the edges.
i wonder what kind of bacteria that they use for meat fermentation
do you ever use potassium nitrate anymore??
he said in another video the sodium nitrate is easier to work with, more consistent, and more widely used these days.
@@yippikiyay197 Yes but in older recipes does it make a difference? (politics of salt peter aside)
@@shanefairfield938 I think if done correctly no, similar to using celery salt instead. Both can be inconsistent but if done correctly I think it's fine. My 2 cents.
@@yippikiyay197 Thanks Michael, just trying to be old world
@@shanefairfield938 I may be wrong but I don't think using potassium nitrate is necessarily a good idea. Essentially you're trying to get the nitrates in the meat, and in the old world they did that using salt which had potassium nitrate in it. If they had access to the sodium nitrate, they would have used it. I don't think it's one of the inventions that takes us away from the old world, but instead gives us more access to it.
Don't u use mold 600
fermenting pork and beef digests and removes Neu5Gc, which promotes inflammation and cancer progression.
What was the favorite one you made this month?
The Holsteiner is a breed of cow. the region is in north Germany. My Granny immigrated from there in 1925 and loved sausage, liverwurst, blood sausage and something with brain and organs. Unfortunately I was brainwashed by media and our untrustworthy government recommend poisionus seed oils. Now that I found the truth about good fats and bad fats and meats. I now make beef bacon, Pate with liver/heart and kidney and drooling to start sausage and salami. I don't do pig but will make out of venison, bison, beef, and organ meats. YOU ARE AN EXCELLENT INSTRUCTOR!!!
en.wikipedia.org/wiki/Schleswig-Holstein