How to make ITALIAN DRIED SAUSAGE step by step
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- Today we prepare another traditional salami by cutting the meat with a knife and stuffing it into the pork casing homemade, as I showed in the last video.
Of course every family has its own secret recipe, this is mine; if you want you can share your recipe below in the comments.
Any suggestions are welcome.
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So this week I started harvesting what I made from your recipe. Oh....amazing. Thank you very much.
Thanks ☺️ my dear 🤩 I really appreciate your help 🤗 and I am very happy that your salami are spectacular 🥳
@@Spectacular-cuoredicioccolato That is absolutly ok you shared your treasure and I am grateful ☺😁
Thanks again 🤗
Sir, I do realize you posted this video over 2 years ago, however I just recently found your channel so it is all new for me.
About one month ago I made dry cured Italian sausage by following your video (but adding cracked black pepper) and tue result after 3-4 weeks was perfect. My family and friends who have tried the sausage cannot believe that it is home made.
I live in Florida U.S. where it is very hot most of the year and I do not have a basement so I cured the sausage in my wine cooler because I can control the temperature very accurately which also controls the humidity very well.
Thank you for your videos. I will continue to watch and try to make other foods. Good lick with this channel. Shawn
Thank you Shawn for your support and for sharing your experience here on the channel and with your friends 😉👍🏼
Please share the videos when you can 🤩
Thanks again
I love the gesture you always do with your hand when you're tasting your food, so Italian! Lol!
😂🤭
I’m now making these for the third time. Sorry I didn’t write sooner. These are so spectacular! So simple to make but not so simple in flavor. Thank you. I made your pancetta as well- also perfect. Not so simple to make but worth it.
Spectacular 🥳 send some pictures on instagram 😉👍🏼
I’m so excited to have found your channel to make these sausages and salamis without special cultures. Thank you so much for sharing! I’m so excited to try here in South Africa.
👍🏼 let us know when you taste them 😉
I should say, after watching many videos of sophisticated guys with a lot of equipment and chemicals, this is the best chanal and place for DIys who are looking for instructions to make healthy and natural food. Thank you what ever your real name is for posing these videos.
Thanks ☺️ nice to meet you 👍🏼 my name is Andrea . Please subscribe and share the videos that you like
This is one of the best videos I have seen on TH-cam.
Calm, simple and informative!
Very, very impressive.
I am inspired to 'have a go'.😊
Thanks ☺️ please share the videos that you like with friends and family 🥳
Love your channel, these are real traditional recipies and techniques. Thank you so very much! Greetings from Canada (via Finland). 👍👍🇫🇮
Thanks 😊 please share the videos with your friends 😉 thanks again 😀
So simple... so good! Spectacular!! 👍😁👍😁👍
so simple yet so delicious. I was wondering how spectacular it could be... right now sitting with this sausage and cold beer i could say it was beyond my expectation SPECTACULAR
Thanks for sharing your experience 😉👍🏼
Today I tasted the salami without casing and it was SPECTACULAR!!! Tomorrow I'm gonna try to make this one . I took pork casing from the butcher and put it in water vinegar . O hint from the butcher was to change the water 3-4 times once every 2 or 3 hours . I also gave a bit of my salami to the butcher and he did like it and the fun thing is after the first bite he was "mmmmmm" and moving his hand . Thanks again for searing all this knowledge . Είσαι φανταστικός!!! .
😂👍🏼 spectacular 😉😋
Put this in the fridge 3 weeks ago. Just started pulling it out. Lost 30-40% moisture. Tastes amazing. New at this. Thanks for the info ! All I can say is wow !. Still have the pork loin in the fridge drying. Will let you know how that comes out. If anything like the dried sausage recipe I am sure it will be great. Thank you !
Welcome 😀 please share the videos 😉. thanks ☺️
Your channel is amazing and refreshing...not a lot of people curing meat and making video.....grazie .. spectacular
Thanks 😊 please share the videos with your friends 😉 thanks again
This turned out great. Grazie.
Spectacular 🤩
Thank you for making this video. There's not much information on the web on how to make the traditional Italian sausage
Welcome 😀 please share the video 😉
Love the explanation. 👏👏👏
Thanks ☺️
Great video! Thank you for sharing.
Thanks for watching the videos and sharing them with friends 🙂
Your videos are so organized and beautiful. Thanks for making them!
😊 Thanks. Please share the videos with your friends 😉 thanks again 🤭
Flavor explosion! I'm curing sweet plum pork sausages in my fridge, on day 7 now. I can't wait
Spectacular 🤪👍🏼
another great video! If I wanted to smoke some, when would I do that?
I am making these. It is very fun to see all the changes in colour and texture over the weeks! Thnx for sharing this knowledge.
Greetz from Holland
I'm am gonna give this a go for sure... Thank-you
Welcome, please share the videos with your friends 😉 thanks for the help 😁
Ah yes. Sourdough bread, spicy salami, slaking swallows of young wine and argumentative conversation. Spectacular!
🥳 spectacular combination
Im made this and im snacking on them right now. Turned out great, thanks for the video
Spectacular 🥳👍🏼 well done Tony 😉 please share the video
The tenderloin sausage was wonderful! Now I'm getting ready to try this one. Be safe and stay healthy, my friend! 🤞🤓💖
Thanks for the concern 👍🏼 and for the comment
@@Spectacular-cuoredicioccolato 👍😊💖
Very good, and yummy.
Thanks
Welcome, please share the videos with your friends 😉 thanks
I just saw your video the other day.... i made the sausages to your recipe.... now to wait. I put them in the fridge because I live in western Australia and it gets hot.... can't wait to make more.
Keep us updated 😉👍🏼
Did my one today. ...can't wait to taste it! Thanks.
Keep us updated 😉
Thank you for your lesson!!! You are great!
Thanks 😀 please share the video 😉
Made this 3 weeks ago today and we tried this today. It truly is Spectacular!!! Thank you
Spectacular 🥳 send me some pictures on instagram 🤩
@@Spectacular-cuoredicioccolato I am not on instagram any other way to get you pictures?
Messenger
@@Spectacular-cuoredicioccolato sorry no messenger…. Not big into social media. They are really really good. Better than anything I would have bought. I normally do my homemade sausage recipe when I dry, but I have to tell you this recipe is great! Only thing I did different was used Utica grind hot pepper, which I added a little more because I like it spicy. I love your channel. Again Thank you. This will be a huge hit for Christmas!! I made 12 pounds!!! You Rock!!
Spectacular 👍🏼 don’t worry about the pictures 😉 next time
Enjoy your cold cuts 😋
I prepare the Prosciutto, the Bresaola and the Capicollo with your recipes and cure all in my fridge. "Spectacular"👍😋
👍🏼😉 thanks for sharing your positive experience and the videos with your friends
Great video, not a lot of explanation on the drying part, but pretty good, we make in the winter near a window in the basement, the window is right next to a steam pipe, so it has warm and cold, this works well for us, we use about 1teaspoon of salt per pound of meat, this can be adjusted a little. Have to be careful with this because of the fat, it can go rancid, fat is better, but sometimes the temperature forces us to make it lean. Everything else looks good. Looks fantastic.
🇮🇹😎🇮🇹
Thanks for your advice 👍🏼 send me some pictures on instagram 🤩
your love of the craft shows. thanks. I really didn't know that salami was so easy, have always been scared to try.
Welcome 😀
lots of good memories seeing this. I used to work at an italian butcher in NYC and would make sausages all the time like this. I didnt really like it before because I would mix all the meat by hand with the seasonings inside a big container, the meat would be very very cold so my hands would hurt after a while of doing it. Looking back though I am glad I learned how to do it.
😉 bravo learn all you can it will always be helpful 👍🏼
Love the way you teach, I will follow exactly the steps and try to make those delicious sausages😋
Brava 😉 spectacular 🤩
That looks fantastic! i have to try make it.
Bravo 😉👍🏼
Looooooks super delicious, boss..
1 question, u ate it straight away, wasnt the meat still raw?
Yes 🤤 dried meat
@@Spectacular-cuoredicioccolato ooooh... So it doesnt need to be baked or oven yeah? So the Sun was the one who Cooked it.. I see... Ok sir... I will try
👍🏼
Another great receipt! Thanks for the answer on the dried tomatoes video! Now a suggestion: maybe you could make a video on making prosciutto crudo. Grazie and keep the excellent channel!
Thanks, the problem is that it need 2 years 😬
great video ! you always make it look easy i will give it a try thank you .
Bravo, let us know when you taste it 😉 and please share the videos 😀🤭
You make it look so easy. Big 👍👍👍
Thanks 😊👍🏼😉
Wonderful clear and accessible information, thanks I am going to give this a go
👍 let us know when you cut them 😉😋
Beautiful. No fancy tools. Spectacular!
Thanks 👍, please share the video 😉
Molto beine! Going to try this. Need to visit my local butcher for some pork gut though. Could you give more information on the gut (casing) preparation please?
👍🏼 keep us updated 😉 for the gut check this video th-cam.com/video/2jA5YLVtcL8/w-d-xo.html
Spec-tac-ular. Love it. Well done.
Bravo 👍🏼😉🤪
Love your videos
Thanks 😉👍🏼
you are very smart. using funnel to stuff.
😁 Thanks 👍
Yes, in Italy it's common 😉
Beautiful results. I like this simple method, as I have no grinder or stuffing machine.
👍 let us know the result 😉😋
Only one question , this fridge you stored in the sausage while it was drying was it working or was it turned off like using it as a store only ? And what temperature it was ? Thanks for every thing .
The fridge was working at the minimum power, I don’t know the temperature
Very nice!
Thanks 🤩
Good day sir,
Would it wise to brine the pork meat before making sausage? Would it improve the flavor?
Ray from Canada
Hi 👋🏼
I am worried that it will be salty 😬
Spectacular! 👍😉🥂
Bravo 🤪👏🏼😉
Thank you very much for sharing your expertise God-bless you
Thanks 😊 please share this video with your friends
For Thailand its BUDDA.....
Hi, I enjoy your recipes very much, thank you. I use a little wine fridge for hanging - temp 13 c; humidity 65-67. After one week I have some white mold. The smell is good; I know that white mold is good but would you remove it with vinegar solution?
Love your videos. I used regular table salt, is that no good. ?
Better sea salt
Great great great recipe, thanks you very much. But i was wondering what happens if i cure the meat for longer than 3 weeks? Will it improve the taste? Thanks!
In the fridge it will too dry. If you have a basement you can wait longer 😉
Hi mate I want to give this a try for the first time. I do not have a basement either. What temp do you have your fridge at? Also does the humidity in the fridge matter?
I don’t know the temperature and the humidity, I kept it at the minimum power
The best temperature is 10*C a 75% humidity
I made this using your exact measurements but with lean lamb meat and lamb tail fat instead of pork belly.It has been 2 weeks and I just made pizza (used whey from my paneer try for the dough) with slices of this sausage and the result iiiss !!! SPECTACULAR!!!! It is just like pepperoni pizza but better.Thank you again and again
Spectacular 🤪👍🏼🤩 enjoy and please share the videos with your friends and family 😉
@@Spectacular-cuoredicioccolato I am sharing your channel don't worry
Thanks 😊 my friend
Fantastic and very good video thanks
🤭 welcome
Thanks you for your video's. I look forward to trying these out in the future
👍
I make it. It was great thank so much for sharing :)
Spectacular 🤩 thanks for sharing your experience
These look amazing! How long do they keep for once cured?
If you vacuum it, few months
Man you are a genius! Makes me want to move to italy!
😂👍🏼
Thank you very much for all the simplified, informative and very entertaining videos. I would just like to inquire if you ever use starter cultures. Also, how do you prevent the growth of bad molds? Again, thank you.
Thanks 😊
Sorry 😬 but I never use it 😉 usually the white mold grow naturally
30g are enough 👍🏼 keep us updated 🤩
Does it work with beef?
Room temperature in my place is over 19C, do I have to leave it 24 hours in room temperature?
Amazing videos
You can but for the fat you need pork fat.
20*C for 24 hours is ok
This looks really good! I'm curious, does the meat not need to be cooked?
Not necessary because it’s cured
@@Spectacular-cuoredicioccolato oh okay, thanks!
😉👍🏼
Hi there love your videos.im about to make some cured salamis soon and was wondering if i need to use nitrites as im not too keen on using them but know alot of people do?
I never used nitrites, sorry. You should ask to someone that use it .
Im trying this weekend. Amazing!
How was it?
Great video. Thanks.
Bravissimo grazie dell’informazione
😉👍🏼 grazie a te
I have a slab of pork belly that I will use to make your Pancetta and the extra will be used for this dried sausage! I'm excited to have found your videos. You are now my favorite sausage maker and so handsome too! Grazie! ;)
Thanks 😀 please share the videos with your friends 😉 thanks again 🤩
@@Spectacular-cuoredicioccolato Of course! How could I not?!
Loving the videos!!! Quick question. I see in videos that you sometimes cure in thr fridge and sometimes you say not too. Is it okay to cure any meat in the fridge as I do not have a basement?? As your sausage from Roma you cured in the fridge turned out with a hole in the middle and was too hard? Just a question if it's all good for the fridge for all meats?
The best is a dedicated fridge with 10 or 12 Celsius degrees and 70-80% of humidity
I love these recipes and look forward to trying them soon. I have one concern before trying at home, especially because I live in a hot country not especially known for sanitation in raising agricultural animals.
Do you do anything additional to kill parasites in the pork that you use?
I have read that dry curing is not reliable to kill parasites that are common in pork.
It’s important to find good meat. No , I used only the ingredients that I have showed in the video.
Keep us updated with your project
Excellent...thanks for posting
Welcome 😀 please share the videos with your friends 😉
Amazing thank you for sharing this!!! Do you have the recipe or video for a hot dry cappicola??? Please!!!! Thank you!!!
Yes 👍
th-cam.com/video/KuS5P7Ga4jg/w-d-xo.html
Loved this. Congrats! If we are not using nitrates please apply the golden rule. 3 percent of salt per kilo .
Thanks for the advice 👍🏼
I’ll try! Very nice!
👍
Hello, again. Considering my curing conditions - temp 13c and humidity about 60% - do you think I need 3 weeks to get the same result as you do in your fridge? I was thinking may be 2 weeks, what do you think?
No you need more time, 6 weeks at least
Hi awsome recipe, i will try for sure, i like that it is so natural. After curing in the fridge for 3 weeks, how long will it last in the fridge? Thank you 😀
If you want to keep longer you should close in
vacuum bag
Can I ask what temperature you are running your fridge at? Also have you ever run into problems with mould? Thanks
I don’t know, but probably 6 or 8 *C
White mold is good 👍🏼
Nice i will try to make without preservatives
👍🏼 keep us updated
Hi Andrea, Thank you for all the insightful videos and recipes. Do you have a salsiccia recipe perhaps? I have been to Sicily a few times and the sausage there is spectacular!
Dry or fresh?
@@Spectacular-cuoredicioccolato fresh, the recipe that contains fennel 😊
No sorry 😞 I don’t have done it yet
@@Spectacular-cuoredicioccolato I was hoping you would kindly look into making a salsiccia video one day, per favore...🙏😉
Anchora, Grazie mille per la video.
Buona Serata, gentile signore
I enjoy your videos, you always make it seem like something I can achieve. Such as for this, I don't need a meat grinder or a sausage stuffer, which would put me off trying to make this,
👍 now you must try it 😉😋😀
Enjoyed many of your recipes! Feel like trying this one today. I've noticed that after mixing the pork and seasonings, you have rested the mixture in the fridge for 24 hours. I may want to know what's the difference if it's filled inside the casings at once? And if I do so, shall I hang the salamis 24-48 hours at room temperature first and then in the basement as demonstrated in other salami recipes?
Yes 👍🏼 but you can put in the casing directly
Yes 1 night at room temperature 😉
good job i have a question: what type of salt did you use table salt or kosher salt or curing salt thank you 😊
Sea salt
@@Spectacular-cuoredicioccolato grazie ☺️
😉 keep us updated
oh, clever....where did you buy this kind of funnel? I have never see that type... it looks delicious btw
In a big super market
Looks amazing! What is the room temperature and what is the lowest degrees celcius I can have in my fridge in order to dry them properly. Is 8C too low?
The temperature that you have will be fine. I had 28*C .
8*C is perfect 👍🏼🤩
I’m very new to this so it might be a dumb question but how does the meat not spoil after being left to hang at room temperature for 24 hours?
Salt 🧂
Ive chopped and mixed the meat will be stuffing the casings tomorrow. Could you tell me how long these will last once cured. Ps love your vids already made a few of your recipes including the sun dried tomatoes. Many thanks from Austria
One cured if you want to keep longer you should vacuum them 😉 and put in the fridge again.
@@Spectacular-cuoredicioccolato perfect many thanks
I like your way Sir. We call it mano mano.
🤣 thanks
Hello Sir. Did you put the sausage in a fonctional refrigerator during the 2 weeks or in a non fonctionnal refrigerator?
Classic fridge
cuoredicioccolato Thank you. Am trying this receipe today.
La leche! que envidia!
👍🏼
After the Capicola, this is excellent!
👍 thanks 😀
Hello Andrea, questions for you, if I don't want to cure/dry the meat and instead keep it ''fresca'' to cook the same day, do you put the same amount of salt ? Grazie bello ;)
Hello 👋🏼
If you cook it, 20 or 25 g per kg are enough 😬 sorry if I reply so late
Looks delicious 🤤
😋 it's spectacular 😉
Good, sharp knife.
👍 thanks
Hi, can you tell me what is the temperature in your fridge? I know you've said minimum power, but I guess it depends on the fridge. I've made some samples of cacciatore and sopressata using your recipes but in thinner casing. And after 4 days I can sense some sour smell a bit, so I'm affraid they'll go bad. It is around 9 degrees celsius in the fridge. There is also a capicola in fridge which seems to dry ok.
Thanks for great videos.
9 *C are perfect 👍 . Did they smell like salami or like death dog?
The soppressata have a different smell because of the chilly and peppers
@@Spectacular-cuoredicioccolato They don't smell like something rotten, more like something fermented and casing have a bit of yeast smell. The smell is more or less the same for both types. It isn't unpleasant but something new. I guess I'll just have to wait and see for few days.
Thanks for the info.
Ciao fratello!!! One question.I have lots of meat so i will try this one too tomorrow,when the mix is ready.One thing.My basement is about 13 C.So if i put it is it still for 3 weeks like if it was in the fridge.How do i know its ready? It must be a bit dry and hard? Sorry i am asking all these questions but i really love your recipies and i suggest them to my friends and i want to make them good,because they are waiting to taste them.A dopo.
Ok the basement and after 1 week you must check 😉
Can we use the artificial (collogen) casings instead of the fresh casings? And would it still be okay if it grows mold or do I need to add a culture? Love your videos! Just got 2 pigs slaughtered and looking to make all your recipes!
I never tried it 😬 sorry
White mold is perfect 🤩 if you put close by others salami with mold they will help the new ones
I also only recently discovered your channel.
What is the storage life of your sausages? Should they be permanenrly refigerated?
Will the white surface mould that we see in store bought salamis and saucissons will occur naturally, even in the fridge?
Yes 👍🏼 always in the fridge
If you put together your homemade salami with store bought salami you will start colony mold and you can keep forever adding new salami constantly 😉
@@Spectacular-cuoredicioccolato thanks for that.
😉👍🏼 keep us updated with your project
The colour was fantastic! Quite a beautiful red. I've seen many people use minced pork in their sausage. Is there a reason that this type of sausage uses chopped? Does it create a better texture? Thanks!
You can use both but chopped usually is better. But if you do a big quantity it will be a hard job 😁
Bravo 😉👍🏼