Homemade Salami | Steve Lamb
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Making your own salami is easy. Let Steve guide you through.
INGREDIENTS:
- minced shoulder of pork (2.5kg)
- 3% salt to the weight of the meat (75g)
- chilli (30g)
- cracked black peppercorns 40g
- orange zest (1 orange)
- 350ml wine
- sausage casings
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Been doing it for years, am a hunter over here in Australia but was born in Croatia and i got my old man to teach me. (Wanted to learn because its becoming forgotten and the store bought stuff doesn't come close) I do it with all sorts of meat but mainly with deer and wild pig that i hunt.
We do the same thing only slat as cure but we hang it for about a week indoors then cold smoke it for 3 days using cherry wood. After that we let it dry outside in a mesh box for about 2 weeks depending on thinness of the sausage. We smoke other cuts of meat like ribs and back strap etc.
Cool beans! Thanks for sharing. I've got my eyes sight for living off the land, buildign a community of whites to helpl them and all help each other - completely self-sustainng including Earthen houses for 80% heated and cooled. Picking up all kinds of tips and methods as I go here. Thanks.
@@tracischeelk29 community of whites?
@@Limits6 looked at their channel, they are indeed a nazi
@@Limits6 Anything wrong with that? Or is community forming only allowed for mexicans, blacks, chinese, arabs, etc?
@@Paretozen Depends on many circumstances, i.e. the founding of that community. What are the means of inclusion/exclusion? There are many homogeneous communities I suppose, and there's absolutely nothing wrong with that imo. But the point is that they grew historically because of demographics and culture. These days the circumstances are very different (immigration, globalisation, common markets, politics, ...) and the intention of founding such a community might be based on a completely different set of reasons which are political, the exclusion can only be understood from something eventually racist against another group, but often it is fear as well (e.g. minorities), the two go hand in hand. Being from a very diverse city I can understand the challenge of cultural differences, but I would never support those taking the upper hand over our common humanity. Exclusion based on racial difference is wrong. Exclusion based on cultural difference is plain problematic. So the wrongdoing depends on your criteria of exclusion & inclusion. Maybe you wouldn't mind sharing these? It would help me to answer your question.
We made 25LBS of this 4 weeks ago, we did grind in Venison (40%) and Pork (60%), I cannot express in words how fantastic this recipe is! The wine (I used Homemade Cherry Wine), pepper and orange zest make a fantastic blend. Brother, You Rock!
Hi. Did you just leave it to hang in a room, at room temperature? Some people say you need a curing chamber because it should be kept at 70% humidity, but is that not essential?
@@benneale28 Yes we did. We let it hang in my garage, it's winter here so I keep it heated at 60 Degrees and the humidity was constant 54. We debated the "curing chamber" but our ancestors didn't have one, they would just salt it and let it hang, so we said what the heck. Once it was at target weight, (after 3 weeks) I sliced it up "very thin" and it is powerful! I can't use any other word than that, the pepper and orange zest to some, would take their breath away and make them cough, but even then, they couldn't stop eating it! We are making more of this and some sausage this Saturday, we have about 120 pounds to grind, and will be cutting back on the pepper and zest. 👍 Please let me know how yours turns out if you make.
@@johnkramer1225What is your target weight to know when it’s dry enough? Thanks
@@brendareed5050 Less 35%, we did have some that lost 45% but we were safely able to reconstitute it in Ziplock bags, in the refrigerator.
I'm Italian and couldn't believe how simple your recipes are. This and making prosciutto style ham are my new hobby. Thankyou sir.
Oh I love prosciutto so much...miss Europe...
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Nice camera work on the third knot
+Ian R It's called an "overhand knot" if you'd like to look up a better demonstration.
LlamaWarfare Thanks
Bothered me, too. Excellent video otherwise.
Kids these days.
hahahaha agree
I would love to see a video on diagnosing different molds and troubleshooting some cures that went wrong and why. I absolutely love your videos! I can't wait to get your book!
I've made Chorizo using this method , from my Saddlebacks and left em in my draughty garage to dry (The chorizo, not the pigs :) ), hanging off an old oak beam. No nitrate or anything other than salt for cure and it was great. Also made ham without nitrate or culture and that was also good, though not exaclty Iberico, but you've got to start somwhere.
Tip! Take a little bit of the seasoned meat and add 10 grams per kilo of dry fennel seeds. BOOM! You just made Spanish longaniza. I love salami but after I tried Longaniza for me it's much tastier, fennel seeds adds an increíble aroma and taste complexity.
Great video!
Hi Steve. We just made your recipe and have hung the salami at room temperature until tomorrow. We will then transfer the salami to the fridge. For this process my husband will be using our wine fridge to hang the salami. What is the perfect temperature to set the fridge at for the 10 weeks needed for the salami to get ready. Thanks again for your posts...we are very excited to see how the salami turns out
Just turned out my first batch of bacon using the River Cottage Smoking and Curing Handbook, and it was great! I make Steve a priority every time he shows up on TH-cam.
Loved it ! I have been making my own salami for over a year and it is really good. I use white wine and same amount of brown sugar as the salt and that creates lactic acid. Thank you for sharing.
Nice presentation. Clear Instructions. Nice modulated voice. I’ll be watching more of your videos. I’m retired now after 45 years in hotel and restaurant kitchens.
Loved this episode. I just got my first two pigs today and I look forward to the fall when I will harvest them to make Salami!
Harvest...wtf? Just say kill - It's what happens, all good!😉
@@andrewberry9356 I mean, "harvest" implies you're gonna do more than just leave it in a ditch somewhere... but I suppose the context alone implies that too 😁
You know what would be more awesome? If you were making lamb, and your name was Steve Salami.
Better yet, Salami Steve...
Says the guy named Jonathan Jensen
@@Deboniako HEY! Not fair my name is almost the same XD
Oh, my. That was so funny, I nearly choked, started laughing so hard and tears came from my eyes. Hysterical. I had seen his name was Lamb at the start, but forgot. Your comment took me off guard. I'm laughing all over just reading your comment again. Tears are rolling from my eyes. Too funny!~
@@tracischeelk29 almost as funny as your attempt at humour.
🤣🤣🤣
I'm really enjoying these naturally fermented food videos. Please continue to do more. I would like to see your take on sauerkraut and kimchi. Maybe dome unique twists. Thanks again.
I’m currently trying this recipe. No temperatures given but I get the idea. I hope it works out. 👍 Great video thanks.
Did it work? I've never tried this but, I've hung many of hams in the barn for a year, it's all about the salt.
I loved this video. You showed just how simple it is to make sausage at home. Thank you for sharing this with the world.I have the same question as a lot of people on here. Do you let the sausages hang outside the fridge for 10 weeks or do you out them in the fridge after the initial 24 hours hanging?
"It's super easy"
* breaks out huge, expensive sausage robot *
Rofl, that made me chuckle, well played sir
@@SentinelSDK I SO laughed :)
Oooft choked on my digestive reading that!🤣
Suasage robot! 😂 Why Is that making me laugh so much 😂😂😂
I was asked what I want for Xmas and I said I want a sausage robot,I got some funny looks.
Another splendid video Steve. One point though. I don't squirt a bit out first to eliminate air. I just fill the first salami and squeeze the stuff down before tying it off. It's a bit of a funny shape sometimes but my grandchildren love it that way.
I have just started to make this recipe with my carer this evening, we are gonna look forward to when it flavours after 10 weeks which will take us to Fathers day Sunday.
I'm in Dorset Blandford Forum and last year I drove past the River Cottage area when going to Devon. :-)
On second batch...1st one was nice apart from I didn’t grind up the peppers enough. Small problem but 2nd batch is close to trying. Looking forward to seeing how they’ve turned out.
I just finished dinner when watching this, even so my mouth gets watery. Damn fine salami!
I have actually followed this recipe and mine are almost at the 4 week mark now.....CAN"T WAIT!!!!
Roderick Perezelli how did it turn out? about to try this recipe so very curious, did you follow his instructions exactly? cheers!
Yeah, I followed it , besides I used fine sea salt instead. It turned out pretty salty. I will either cut back on the sea salt or use regular salt the next time. Other than that it was really good. It took about 5 weeks in my fridge. I have a second fridge in the garage just for sausage and pickling .
Sorry, Daniel Brand , I forgot to tag you.
I injoy reading your book . Its a good way to learn how to cured meat. Very easy to understand too.
Glad to have found your page. I'll be adding lemon and lavender.
Love your videos. You make what I thought wasn't workable to do at home, so simple.
Please keep the recipes coming. ;)
I respect peoples chose to live vegan/vegetarian but this is what I really love and cant wait to try making this at home.
Great video, really enjoy this,
I knew there was a reason why I didn't ever eat salami. Your video explained it. Thank you.
Really lovely recipe. Nicely presented and easy to follow. This makes Chef Lamb, the Big Salami. Please keep sharing these delicious video's. Blessings ChefMike
AWESOME fireplace behind you! I want one in my kitchen!!
Grinding up an animal and then stuffing them into another animals intestines. Being a human is awesome!
That 10 week old one looks amazing. There used to be some guys around here that sold incredible salami at the farmers market, but haven't seen them for a while. Maybe I should give this a go.
i didn t even know this was doable at home. will let you know in 10 weeks. Keep it up !
Perfect tutorial. Simple easy to follow and a comfortable feel. Well done very well done.
Good shite. The knot tying really helped me out and you did it all alone with no fancy gadgets
Never heard of a Lamb salami before! Lol! LOOKS FANTASTIC!
What an amazingly good Teacher! THANK YOU! ☺
I am addicted to french salami, my favourite are the ones with Roquefort cheese, amazing stuff.
this channel is so under rated! beautiful channel
Forgive my ignorance, but isn't curing salt essential from a safety point of view?
Usually necessary if vaccuum packing.
Sodium chloride will work
Love the way you cure meat especially that you do it without pink salt
I LOVE THE VIDEO, Good Job Steve. I would love to see how easy it is to do the other cured Italian Meats!
What is the temperature and humidity of your room please? I live in Mexico where it's usually around 40 celsius, not sure that would be a great idea.
hello from Melton Victoria Australia, Great videos on curing meats love to see more.
Thanks for an informative video Steve! Love your stuff. And always keep a sausage pricker within reach ...
Hi Steve many thanks, I always wanted to make my own Salami now I can't wait to try, great video.
I love your video. Simple instructions that even I can understand. I have not yet tried it but will do in few weeks. Wish me luck :)
Some good questions here Steve. Can you let us know where to find the answers?
Amazing! I have a question: When the process is done, how to store the salami and prevent it from C. botulinum continuously?
Thanks for sharing this with us Gill!
My first time viewing one of your videos, very informative and much appreciated.
BillyBigBalls Jr thanks
Awesome video man, I love it. Makes me wanna make my own salami tomorrow :)
This is the best video on this that I found and delighted to have copied it all exactly and the results truly wonderful - except for the bit on how to tie the knot when the camera is on his face, but it’s not rocket science. Great recipe and I bought the book. Great book too.
Food genius. Thanks mate. Well done.
As other people have pointed out already, if you don't use nitrite salt (curing salt) you run the risk of getting botulism (deadly toxication). If you want to do it the natural way and avoid sodium nitrite you should AT LEAST get some standard PH paper (very cheap) and measure the acidity of the meat after 2-3 days (wrap a little lump of mince in plastic foil and leave it next to the sausage so you can measure the acidity without having to open the sausage). The PH value must be 5.3 or less.
Botulinum toxin is one of the most powerful toxins known - the lethal dosis is around one millionth that of potassium cyanide.
This guy is a legend!
Thanks for sharing Steve.
"Talking with your hands" on point Steve!
Very nice instruction, I will try it ! thanks !
Wow. Just shot a wild boar. I must try this with its ground meat. Thanks for sharing
Cool!!!! Have fun, and enjoy the meat.
your a legend, I have just a small free range piggery and will be learning from you :)
such a easy and great salami recipe
Hello I have made your salami twice. The first was amazing but the second batch cured quickly and when cut were hollow in the center. What did I do wrong and should I throw they out? I love everything you made especially the pancetta. Thank you
Steve please do more videos! I have your book but would love to see you demonstrate them.
WoW, I learned s.th.! Always thought every salami needs smoke to be smoked over wooden fire.
Mould is awesome!
Excellent explanation! Loved it!
Wow it looks fabulous this I’ve got to try 👍👍👍👍👍👍👍 pieces of good bread and real butter 1 more salami , 🤦♂️ nearly forgot the wine 🍷 hurrah 😃 , you’ve just got to love simple food .. I love this channel 🙏😊👍
That looks delicious. I'm just wondering for the salt, are you using regular table salt only or any curing salt in it to dry the meat? And will the bacteria grow in the meat? How to prevent that? Thx u very much.
My sausage stuffer is like a caulking gun. Can use it with one hand and control the speed and density of the stuffing.
We dont need to use a cure salt? With NaNO2 or NaNO3?
Can't wait to try this. Finally a well made and easy to understand video on the proccess. Thank you !
What about the Cure #2 additive to prevent botulism growth? I would love to make my own dried sausage but the risk is too great. I just buy it from a specialty shop where there are strict rules in producing these kind of sausages.
+Andrew Barnes Try a life of exploring :)
Wow-nice video amazing salami! So the cure is 10 weeks at room temperature 75 degrees Fahrenheit 23.8 degrees celsius? My Italian uncle always dried in a basement at 65 degrees.
thank you thank you thank you. Sir!!!!. this is awsome will try it out...
Great tutorial Steve...
"These are the intestines of a cow that have been stripped out of the animal." Is there any reason why you don't use the ones that are still IN the cow?
yeah, because like you, they're full of shit.
Excellent recipe. Thanks
Your channel is the best channel I've subscribed to in the longest time!!! thank you, this is amazingness!!!!
Amazing!! I’m going to start making my own. Cheers.
Hey LOVE the video! Just one thing I was confused about, do you hang all of them room temp for 10 weeks? You mentioned about popping them in the fridge and if we do hang them in the fridge what temp?
I have the same question. Do they hang outside the fridge for 10 weeks or do you out them in the fridge after the initial 24 hours hanging?
According to his book, The River Cottage Curing & Smoking Handbook, the ideal curing spot is 54-64F and around 70% humidity. First the room temp "hang" for 12 hours, then the cure spot for 6-10 weeks.
@@secessioncycles1357 Thanks for the information !!
@@secessioncycles1357 that first week of drying doesn’t look like 70% humidity, I’m on 10 days and it’s still soft at 70%. His looks dried out at one week 🤷♂️
10 weeks!?
This is cool... but what if you don't like wine? Can you use lemon juice instead for the acidity?
What don’t you like about wine? The alcohol will evaporate so you’d be left with a mildly fruity flavour.
I never liked lamb meat, but now it got personal! Kidding man
Fantastic..Fennel seed is nice if the chilli is not to your liking.
WOW this is amazing, I would have never known that I could do this myself. Is there a risk of getting sick from making this? It seems like bugs or bacteria might make this a bad idea.
I'd like to try this myself but have the same concern. Over on cuorediciccolato.it's channel he gives a recipe for salami (can't find the exact video just now) it and the procedure are very similar to Steve's. He says that that if the mold is black or green wipe if off, if it's white it's okay. Maybe I should post that as a question to Steve.
Modern society has trained us to be needlessly anxious, I'm trying to overcome that.
@@SlaveToMyStomach You are wrong with the black or green mold. If its that color, please do not wipe it off, but discard it completely. Black or green mold is big No No. White, as you said is OK.
@@peterrezac881 Wasn't me, I was just repeating, passing on, what "Cuorediciccolato" said. Black or green, yeah, maybe just discard. White mold would seem to be okay but ... . Here in the US at least the supermarkets don't sell any salami or 'dried' meats with the 'white' mold. They dust it with rice flour to make it look like homemade.
Steven I'm so glad that I've found your channel. Sub
Thank you will be trying very soon
Nice. Looks simple.
Great video.
Does it need to be done at a certain room temperature?
How long does the well dried salami last? Does it need refrigeration?
Loved the video and will be trying it. Question: what temperature do you recommend to hang and let the salami age?
Superb guide. Question for those of us living in hot climates: what is the ideal room temperature and humidity level to leave them hanging in?
Excellent, Thanks!!
Hey Steve, another great video. I might have to purchase a copy of your book. :-) I would like to know if you are going to do a video on how to make beef jerky as it is something I would really like to know. Cheers Andrew.
Steve Lamb is the man :-)
Its reccomended to add some sodium nitrite and nitrate to make sure it is safe.
one question. You said that you kept it hanging out overnight, then you could put it in the fridge. then, later you said it was cured for 10 weeks. Do you hang it in the fridge for 10 weeks, or hang it out of the fridge for 10 weeks?
yeah exactly. please answer :)
I've paraphrased this from the book version of the above. Once its incubated in a warm place you then hang it where you are going to let it mature for upto 10 weeks. This might be a fridge or just hanging somewhere (I hang in my garage) with the following conditions. Good air flow, humidity of around 70% and temp range of 12-18C. Also need to check the ph over the coming weeks to ensure its below 4.5. Also, don't let the individual slamis touch each other or anything else whilst they are hanging. Hope this helps
Thanks heaps brother
yes i have the same question do you leave it hanging at room tempreture for 10 weeks?
Thanks Chris, how do you check the PH?
Well done Steve.
Good stuff.. just bought some pegboard hooks to hang salami in fridge.
Thanks Steve! Looks awesome! Love your surname too...very suitable for the videos you have put up so far :D
Can you please tell me the kind of salt? Also the temp for curing. Do I let it sit at room temp for 1 day and then just put in frig? Can it cure in ambient temp? I guess you figured out by now I have a probelem on the curing.
great stuff Steve love your videos