How to MAKE ITALIAN SALAMI at home using basic ingredients! by Cooking with an Italian.
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Learn how to easily make Italian Salami at home with Piero. He shows just how easy it is to make your own classic italian salami. Even if you've never made it before just follow the steps and if you have any questions let us know!
INGREDIENTS:
- minced pork (1 Kilo) You can ask your butcher to mince slightly larger pieces or cut a piece of shoulder of pork at home into small pieces!
- Sea salt to the weight of the meat (26g)
- 1 teaspoon vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 2 teaspoons sweet paprika
- Hog sausage casings - ask your local butcher for some.
- If you like it spicy add some chilli flakes.
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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#Cookingwithanitalian #Salami #Homemadesalami
I hear lots of people say you need a starter for smaller cuts like salami to assure no bad bacteria fermenting
I like your filling cone. Ingenious idea that works.
Thanks. 👋👋
Its my second time I make this recipe but with a little touch of wine 100ml with garlic, very very fantastic recipe. Lucky you have a young master chef for give you the recipe lol. Thanks to you for showing great recipe, keep old recipe alive.
Thanks
Good on you Mr. Piero. Thank you and keep doing such videos, we appreciate it.
Grazie mille 😁thanks for the nice comments. Ciaoooo 👋👋👋
@@CookingwithanItalian My pleasure, you deserve it all. In Italian now Ciao.
Thank you very much. 👋👋👋😁
Beautiful explanation bravo 👍
Grazie
I am trying this recipe this weekend. It looks so good.
Hope you enjoy
Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales I love it I make it So Really Yummy
The simplicity won me over.
Thank you very much. Ciaoooo
Just a suggestion, instead of vinegar add some liquid whey (you can add some vinegar to whole milk and separate the whey from the curds after a few hours). The whey adds beneficial lactic acid bacteria for the curing. Dry the the salami in a cool humid place to avoid casing hardening. You can use some celery juice powder to preserve color and flavor.
Hey, if that works then great, keep it up :) always like seeing new methods!
After 4 weeks in the fridge and finishing a shift at Bunnings haha. Looks delicious
Fantastic, have you tried it yet?
@@CookingwithanItalian not yet I’m trying to get a date with an og Italian to learn the ways of salami
Bravo!! Can’t wait to try it!
Grazie mille. Ciao 👋👋👋
Mmm!
😘😘😘😘
Very nice, thank you!
Thank you too!
Wonderful recipe
Thank you very much. Ciaoooo
Annusc nu poc a sta vann buonissime 😋😋
Ciao fratello, ti mando un abbraccio forte forte, ciaooo
Hi Piero
Do you usually get mold on the salami when doing it in the fridge?
I have just done some but not sure what to expect and how long it will take
Thank you Anthony
Caio, yes a little bit, if it starts to get sticky, you have to clean it a little bit with a bit of kitchen roll and vinegar, and it takes around 4-6 weeks, if you weigh it now then wait for around a 45-50% weight loss then it should be good, let me know how you get on
Hey Peiro! when you leave it to rest in the bowl - is that at room temperature? I guess its important that your vinegar has "the mother" in it so it has bacteria to start it off? i am trying this tomorrow! Stella xx
Hi Stella.
I leave the meat to rest in the fridge for 24 hours. I put the skin in the water with 2tsp of vinegar to kill the bacteria.
I'm happy you want to try it.
Let me know how it goes. Ciao
@@pierodilorenzo2713 thank you, ok i understand. very excited to try, will let you know what happens in a months time....
Good luck 😁
Hello Piero. I made this salami 4 weeks ago exactly the same way you did and it still does not seem dry enough. It looks great and the skin is tight on the meat, not separated. It feels good on the outside like salami should feel. It is not as dark as the one in your video. When I cut it, it is a little soft in the middle and I think it is is still too pink in the middle. It also smells good, like salami is supposed to smell. I am drying it in a small refrigerator. The average temperature for the past 4 weeks is 57 F. and the average humidity is 58% RH. What do you think? Does it seem normal?
Hi Lori. I'm glad you watch my video. If the salami doesn't smell and the skin is getting dry its a good sign. I'd recommend to move the salami up the fridge to get a better ventilation. Don't worry if in 4 weeks it's not ready, it might need more time. Hope this helps. Ciao
@@CookingwithanItalian Thank you, Piero. I will keep an eye on it and let you know how it comes out in a week or two. I think maybe I did not use enough Paprika. My sausage is not as dark as yours. I think more paprika and it would have dried more.
E senza E250.... Forse, tuo carne e troppo fresco!?!? 😆 Fatto a mano! Veramente artigianale..... buon lavoro....
Tutto a mano,, come si faceva una volta. Grazie mille ciaooo..
Ciao piero I have made some salsiccia , I have no space in the fridge can I hang them in the garage to dry ? . Grazie
Yes you can if the temp is around 13-16 degrees it should be fine. Thank you 😊
How cold do you keep your fridge when curing?
Just normal fridge temperature 3-5 is good.
Malzemeleri buraya yazarsanız çeviri kullanabilirim
You did not cook you dont need to cook??
Hello Loida. You don’t need to cook the product as it becomes safe to eat by the drying process and the water loss, look for it to loose 40-50%weight loss before consuming 👍