Big thanks to Matt over at Matt the Butcher for his help with this episode, be sure to check out his TH-cam channel th-cam.com/users/MatttheButcher Don't forget to subscribe while you are there and tell him 2 Guys & A Cooler sent you😉.
I thought I had the world in my hands when I made my own smoked paprika...now I learn there's "sweet paprika".... What the heck is that, and how do I get/make it ? Cheers!
You don’t need to use it all at once. I normally use what I need then vac pack the rest and freeze. Honestly, I still have some from more than a few years old and it works perfectly!
@matthebutcher is one of the most standup and talented chefs I’ve ever had the pleasure working with. His ability and professionalism accompanied by his good nature and willingness to teach really spoke tremendously towards his love and passion towards the art of butchery. Give him a follow and subscribe to his page for more amazing content! Excellent video and collaboration and keep em coming!
You can definitely make all types of things out of Wildboar. I have a venison ham recipe on my channel that you can also use for a wild boar him just a thought thanks for checking out the video, cheers!
100% going to try this! Question though. In the video Matt uses Pork Shoulder only. Or at least it seems that way. In the written recipe it is a mixture of both Lean Pork and Pork fat. Which one is correct? Or are both correct?
Yes you can use pork shoulder or 70% lean pork and 30% pork fat. You’ll get virtually the exact same product , thanks for watching let me know if you have any questions 🙏🙏
Guys/Eric I don't have a KitchenAid mixer, just a normal twin rotating blade cake bowl mixer. Will this be okay and just watch I don't over mix, or better to just hand mix?
White sugar can do, takes a bit longer as dextrose is The simplest form for lactobacillus bacteria’s to consume. So you just need to watch your degree hours while fermenting hope that helps thanks.
Hey Leah, Dextrose is a simple sugar (monosaccharide). The bacteria in the starter cultures that we use can eat/process that sugar very easily. When you start adding disaccharides like sucrose (table sugar), lactose, and maltose some of the bacteria cannot process it. So, it really comes down to understanding what bacteria you are using and what type of sugar it likes.
If you were talking about fresh chorizo that you can grill you can use this exact same recipe just bring the salt down to 1.8 and don’t add cure salt, dextrose or bacteria culture. Hope that helps ❤
Hey Eric I got a couple questions for you I noticed a lot of the people are not using a high temp cheese is that truly necessary hi temp getting ready to make some sausages
If i use a T-SPX starter culture should i use the same amount ? The recipe calls for 1/4 tsp for 1000 grams but also in another recipe of sopresata for example calls for 1/4 tsp for 5 lbs . Can you make that clear for the amounts of starter cultures/water and meat please. Thank you in advance. Your videos are really helpful!
![[LIVE] : ONE ลุมพินี 86 | คู่เอก "คมเพชร vs ชาติพยัคฆ์"](http://i.ytimg.com/vi/m3q_dRYDuU8/mqdefault.jpg)
Big thanks to Matt over at Matt the Butcher for his help with this episode, be sure to check out his TH-cam channel th-cam.com/users/MatttheButcher
Don't forget to subscribe while you are there and tell him 2 Guys & A Cooler sent you😉.
Thank you Eric and Matt! That curing chamber idea is exactly what I was wanting to see.
What a great collaboration, Thanks for the opportunity @2guys&acooler !
Thanks, Matt, for this awesome recipe!!
Great video, subscribed!
Brilliant ‼️
Thanks again for this series Eric.
We are now in sausage heaven 👍🏻
Matt you're the real deal so talented you'll be missed but happy for you.
Thank you Shawn! Always so supportive ❤
Once again, another great video. I love the collaboration.
🙏🙏🙏
Awesome video and collaboration!! This answered a lot of questions I had about the Spanish chorizo process. I’m craving it now 🤤
Let me know if you have any questions Tristan 😊
Another great guest. Thanks Eric!
Thanks for watching Marc 🙏
Thanks guys ! This recipe literally saved my marriage; I can’t thank you enough.
Cheers
😂
🤔
Nice idea for the wine cooler! You can also use a solution of water and potassium sorbate to spray on the sausage, that will prevent mold!
That's what I will often do..
Hi Eric. Great stuff. Really appreciate your recipes. Didn’t see if you ever made Lebanese Makanek Sausages. Would love to see you make that. Thanks.
Awesome!........Give the Basturizo a go with this
Absolutely
bro.... you gotta warn us with the jokes. i was taking a drink when you said "we are in the middle of a sausage fest" LOL i about choked.
🤣🤣
Great collaboration and a great looking salami! Going to put this on the to do list!
Thanks so much !! ❤ it taste so good!
I've never been so happy to be in a sausage fest
😂😂
Great video.. that knife at the end looked quite sharp!!... poor table! :P
Lol I could shave with it my friend!
Looks delicious
I love chorizo, subbed to Matt 👍
Thanks for the sub and checking it out Martin 🙏🙏🙏
I thought I had the world in my hands when I made my own smoked paprika...now I learn there's "sweet paprika".... What the heck is that, and how do I get/make it ? Cheers!
Great video! Thank you. Do I have to use B-LC-007/Flavor of Italy? I am new to sausage making and was hoping for a cheaper option if possible
Yes you can use FRM 52 bacteria culture which is a little bit cheaper and will create a nice tangy acidity 👍👍👍
@@MatttheButcher thank you!
@@MatttheButcher is tspx gonna work too?
@@evangelosmakris703 yes definitely !
You don’t need to use it all at once. I normally use what I need then vac pack the rest and freeze. Honestly, I still have some from more than a few years old and it works perfectly!
Great content looking forward to you guys collaborating again!
🙏🙏🙏
@matthebutcher is one of the most standup and talented chefs I’ve ever had the pleasure working with. His ability and professionalism accompanied by his good nature and willingness to teach really spoke tremendously towards his love and passion towards the art of butchery. Give him a follow and subscribe to his page for more amazing content! Excellent video and collaboration and keep em coming!
🙏🙏❤️❤️
I'm on 2 or 3 weeks drying.... the wait is painful hahaha
Any suggestions for wild pig just harvested in Georgia? Any ideas are welcome. The meat is very good.
You can definitely make all types of things out of Wildboar. I have a venison ham recipe on my channel that you can also use for a wild boar him just a thought thanks for checking out the video, cheers!
100% going to try this! Question though. In the video Matt uses Pork Shoulder only. Or at least it seems that way. In the written recipe it is a mixture of both Lean Pork and Pork fat. Which one is correct? Or are both correct?
Yes you can use pork shoulder or 70% lean pork and 30% pork fat. You’ll get virtually the exact same product , thanks for watching let me know if you have any questions 🙏🙏
@@MatttheButcher Thank you so much for clearing that up! Looking forward to making these for sure.
Guys/Eric I don't have a KitchenAid mixer, just a normal twin rotating blade cake bowl mixer. Will this be okay and just watch I don't over mix, or better to just hand mix?
You can just simply hand mix, no problem!! Cheers!
Great as always!
is dextrose a must in fermenting? or will white sugar do the job?
White sugar can do, takes a bit longer as dextrose is The simplest form for lactobacillus bacteria’s to consume. So you just need to watch your degree hours while fermenting hope that helps thanks.
Hey Leah, Dextrose is a simple sugar (monosaccharide). The bacteria in the starter cultures that we use can eat/process that sugar very easily. When you start adding disaccharides like sucrose (table sugar), lactose, and maltose some of the bacteria cannot process it. So, it really comes down to understanding what bacteria you are using and what type of sugar it likes.
@@MatttheButcher thank you!
@@2guysandacooler Thank you!
I see cooking chorizo in the local Costco. Could you do a video on that someday please?
If you were talking about fresh chorizo that you can grill you can use this exact same recipe just bring the salt down to 1.8 and don’t add cure salt, dextrose or bacteria culture. Hope that helps ❤
@@MatttheButcher many thanks Matt
Hey Eric I got a couple questions for you I noticed a lot of the people are not using a high temp cheese is that truly necessary hi temp getting ready to make some sausages
If i use a T-SPX starter culture should i use the same amount ? The recipe calls for 1/4 tsp for 1000 grams but also in another recipe of sopresata for example calls for 1/4 tsp for 5 lbs . Can you make that clear for the amounts of starter cultures/water and meat please. Thank you in advance. Your videos are really helpful!
TSPX uses less. I would use 1/4 tsp for 5 pounds
I would love to know more about why some salamis have milk powder and some don’t
I only have 28 mm casing is the same recipe
yes but use cure #1