Italian Genoa Salami (Step by Step Instructions)
ฝัง
- เผยแพร่เมื่อ 28 ส.ค. 2024
- Are you ready for genoa salami!! Enjoy this video.
If you want a printable recipe and read my blog post which goes into more detail be sure to check it out here: twoguysandacool...
This is my new website. It's a work in progress so be patient but I hope to have all my recipes documented and in a printer friendly format. Be sure to get on my mailing list (at the top of the site) so you don't miss a single post or recipe!! The website will be a cross between blogging and vlogging so you'll get the best of both worlds!!
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx...
If you would like to support our work visit us at Patreon: / 2guysandacooler
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com...
These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance
Apera Ph Meter (PH60S-Z): amzn.to/3i7ixIr
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
Vitamix 750 Heratige Pro Model amzn.to/2PFXe1d
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
Chef's Knife Yaxell Gou 8inch amzn.to/2QqanwC
Wusthof Boning Knife amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
Boleslawiec 15 L Polish Fermenting Crock Pot amzn.to/2N2zZAO
Anova Sous Vide (For home use): amzn.to/2wwG1PQ
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200 amzn.to/2wwKjqs
TaoTronics Humidifier amzn.to/2C0waYy
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: www.sausagemak...
Casings: www.sausagemak...
Cures and Binders: www.sausagemak...
Stuffers: www.sausagemak...
Grinders: www.sausagemak...
DIY Home Kits: www.sausagemak...
My Absolute favorite thermometers:
• Thermapen Mk4 - www.thermoworks...
• DOT Kitchen Temperature Reader - www.thermowork...
• Signals (4 Channel Temperature Probe) - www.thermowork...
• Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
• Pocket Temp/Humidity Meter: www.thermowork...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!
Do more romanian salami!
Hi Eric. Have you ever made Prosciuttino. I look forward if you do make it. Thanks
Massive respect to this channel, they've consistently answered questions from 3 years ago to 3 months ago
Thanks for the excellent comment!!!
I have been making dried Italian sausage from a family recipient for many years. I dry at least 30 lbs at a time and it usually takes 4 weeks to cure. I use a homemade drying chamber from a converted beverage cooler that has both temperature and humidity controllers. I have both a humidifier and dehumidifier in the chamber.
I attempted to make Genoa Salami using your recipe with some minor tweaks, such as adding wine. I stuffed a 4” - 4 1/2” natural beef bung casing. The humidity level average about 80 percent and my temperature averaged 55 as programmed in the controllers. This was also confirmed by two ThermoWorks hygrometers that I placed in my curing chamber just for this attempt at making Salami. The Salami has been hanging since April 24, 2022 until December 2, 2022. I took it out as it had finally lost 35% of its weight.
I pealed back the bong casing and the outside was relatively hard. However, the interior was completely mushy. It almost looked like I just had stuffed it. Since it has been drying for over 7 months and had loss 35% of its weight, what do you think I might have done wrong.
Here is my recipe:
2 pounds of Pork But 910 grams
2 Pounds of Chuck 910 grams
1 Pound of pork back fat 454 grams
57 grams Kosher Salt
7 grams Insta Cure #2
5 grams Dextrose (.5%)
5 grams sugar
7 grams white pepper (9)
6 grams garlic (9)
30 grams red wine (2 TBS)
1/4 tsp of Bactoferm T-SPX (Starter Culture)
- [ ]
I'm stuck at work, waiting on a doctor to figure out what he is doing, so I decided to learn something. This is the 2nd video of you're I've watched and I how calculated you are and your passion for making salami.
I watched a dozen videos before I finally found this channel. FINALLY! to the point, no music, easy to understand voice over, smart about the topic, all around great job. I'm subscribed for sure. Now, time to watch every video on the channel. How the heck do you not have more subs?? TH-cam algorithm is failing you. Keep it up!
Welcome aboard!
I just checked out your recipe for the first time, its a freaking calculator! That is AMAZING! I love it.
Cool. I love that feature also.
been making smoked sausage for years, time to try fermented sausage. Thanks for your video its been one of the more informative ones I've viewed so far. What I would really like to see is a video of how you put your curing chamber together.
Thanks ant-1-1. Fermented sausages are next level!! Check out this video. It's one of the first ones ive done but its all about the setup of the chamber: th-cam.com/video/SKR9U_R8uwk/w-d-xo.html
Wow. What a terrific and deeply informative step-by-step to making salami. If or when I try it, I will have this guide to make sure I only screw up a little.
Great video. Never thought I would say I want to see a mold video.
That's so funny... 1 Mold Video coming up!!!
Natural casings are a pain, but I wouldn't do it any other way, can't stuff as hard, but I love natural casings. I don't have a big mixer so I mix by hand. It wears you out, but you don't make a paste out of the meat and works just fine for course product. I add the starter solution before the salts and mix them in the meat to get the bacteria going. You broke your equipment in the middle of the run - been there, done that, just have to improvise on the fly! On my last run, I got stuck with a bad thermocouple during smoking, it was reading too low and I destroyed my product. I'll eat it, but too embarrassed to give any away. I learn something from every run. Great video and technique.
Great video!! Have been making sausage for years and have always wanted to make dry sausage. I have a Hobart 4822 and a Leland 100da mixer as well as a large double rail sealing vacuum packing machine (got them all super cheap over the years) and will now be adding the curing fridge. I am sure that there will be questions and will reach out at that time. Thanks for one of the most informative sausage videos ever.
I would love to see another video on cultures!
Well I spent my Sunday making this salami as well as your pepperoni. The smell of it when I placed them in my chamber was out of this world.
That's one heck of a way to spend a Sunday. Out of curiosity how are you fermenting them? I personally like the Genoa. What a great salami... The pepperoni was good but I had over fermented them and felt like I could do better... Can't wait to hear the progress...
@@2guysandacooler I am fermenting as we speak...how long did you ferment the pepperoni. What PH should I look for
@@mitchjr6518 I want to say I used flc and I let it ferment for 24-36 hours. I was aiming for 4.9-4.8. I over shot it and ended up going to like 4.6 which was too tangy... What culture are you using?
@@2guysandacooler I used the FLC as well....I will keep an eye on the PH and try to get it around 4.9.
@@mitchjr6518 can't wait to hear the results..
Wow. I am so glad to see how much work goes in. I think when I buy store bought salami, I will appreciate it more.
Its fun to work and eat your own done .
Hello Eric. Thank you very match for your explanation. All this helps a lot!!! I am ready to start to make my own salami after your classes. Thank you!!!
Just pulled a batch of elk salami out of chamber it has a pretty big dry ring 1/8 inch on a 2 7/8 casing so to the vacuum sealer and back into the fridge. Thanks for your video. Going to make another batch this week.
This was a very interesting video. I love eating the Salami and I was just very curious as to how it was made. Thank you for making this video.
Love to see a video on cultures, and ph and how it changes flavors.
Hey Brian. Check this one out. th-cam.com/video/oDGTSlvFupk/w-d-xo.html
I'll be posting specific videos on each culture in the very near future..
Thanks for the instructive video on making salami.
Hello John, Thank for the comment and thanks for watching!!
@twoguysandacooler thanks for all the cool videos! This genoa recipe has been my "go to " recipe, (slightly modified to my taste).
Very cool stuff man! I’m excited to get to this stage one day. Please keep the videos coming!
You have a new subscriber ..... love your approach, please at some point explain a little more on cultures.
Many thanks
Excellent. Thank for your sub!! I will be finishing the culture video hopefully this week...
Starter Culture Video Sneak Peek... th-cam.com/video/oDGTSlvFupk/w-d-xo.html
Enjoyed the video. I have been making my own summer sausage and wanted to move to salami. Thank you. I will study more of your videos on this. You use the same grinder, mixer and stuffer I use, good to know.
Hi Don. That's excellent. The equipment is solid. If you have any questions feel free to reach out.
Can you make more videos on Salami? Would you have any advice to make Hungarian Salami, most notably Pick Hungarian salami? I always enjoy the videos sir.
Thank you for this great video! I really enjoyed watching😊
You are welcome. Thanks for the comment...
Great video featuring great application of science. My question: Sopporsadda and salamis have been being made since the 1600's. How did they achieve this before all of these digital devices and super accurate measuring equipment. A friend many years older than me from southern Italy used to make sopporsada every year without most of this stuff. He hung it under his basement stairs and used a small fan to circulate air. He made hot and sweet and it was delicious. He told me his father taught him, and his fathers father taught him, etc.
I think you answered your own question. The art of Charcuterie has been passed down for thousands of years. Those who are fortunate enough to have learned this craft from masters before them use their senses to make these dry cured products. Color, smell, texture, and conditions are all elements to understanding what is going on with the meat. Today if you want to get into this raft, you do not have the luxury of sitting under a master salami maker. You will not know what to look for at each step along the way to see if you are on the right track. My tutorials make it a lot more approachable for the beginner to have success by using modern technology.
I'm very new to this i just want to say i have learn a great deal by watching your TH-cam videos Thank you so much!!!
You are so welcome! Let me know if you have any questions..
Sorry also used tspx 1/2 t in 4 T distilled water. Mixed in very well by hand. I have lots of experience making sausage and charcuterie but am very new to fermenting salami. Thanks again and again.
Thanks for the update. I can honestly say that I have never seen this situation occur in all my years of making fermented sausages. Your conditions are perfect for tspx. Have you checked multiple points on the salami or just one spot. I mean have you checked ph at the top middle and bottom? Also be sure to clean the probe each time to get an accurate reading.
Yes checked multiple spots on 2 diferent salamis. very consistently at 6.5. I did 10lbs. about 6lbs in hog casing and a 4 lb in a synthetic casing like the ones you guys use.
Need to know how to make meats without nitrates or nitrites .... please help ...
. Your videos are awesome thank you
My neighbor and I just finished making our DIY Fermenting & Curing Chamber and wanted to try making a Genoa salami. I enjoyed your video very much. I apologize is it me or did I miss the proportions of your recipe? Thanks!!!
Congrats on the build.. Check the description box. I have the recipe posted there. If you have any questions lets me know. It's in percentages so you'll have to weigh your meat and fat to figure out the totals. For instance. If you have 1000g of meat and fat combines and the recipe calls for 2.5% salt. The amount of salt you add is 1000 x 2.5% = 25 or you can do it like this 1000 x .025 = 25. Just move the decimal place over 2 spots to the left on every ingredient. I just finished a batch and it came out AMAZING. I think you love this salami as your first go. Reach out of you have any problems. Remember if it was easy everyone would be doing it :)
@@2guysandacooler Very kool👍🏻🙂. Thanks Eric.
Thank you so much for your speedy reply! We try to eat organically and it doesn't seem possible to find a source for organic dextrose. So would it affect the results much to sub another monosacharide such as honey or maple syrup for the dextrose?
More on the molds and starter cultures, thanks!
That was great - Appreciate you greatly.
Sir you have inspired me .
Excellent!!! Let me know what happens. I can't wait to hear..
Wow this is so interesting, I had no idea how fermented these meats are and what goes into the process, and the white powder is penicillium. Thanks!
Right!! Salami making is very interesting!! Thanks for watching.
Hey guys thanks for the quick response.i am using a hana instrument ph meat tester ($100) I did calibrate before the original use and still had the calibration tags 2 weeks later so decided not to re calibrate. I checked again today and the tester was at 5.35 ( from the original 5.2 - 5.3 ) it was when I cut into the actual dry salami the the ph went to 6.5 . As well as the second one I cut into.so it was consistent. The salami looks and smells like a very happy salami but not sure now...
Thansk Hunter
Sounds really strange. I use a Hannah as well and they recommend calibrating before every use. Once or twice a week when not in use. (with the 4.01 testing and 7.01 testing solution) Just FYI. One way to ensure that your meter is reading accurate is to stick it in the 4.01 solution. Your reading should read 4.01 +/- .02 This is a good way to double check your calibration. If it reads true and you are properly calibrated then the only other thing I can think of is that the culture wasn't properly mixed into the meat, but that's a stretch as fresh pork meat generally has a ph of 5.7-5.9 (depending on how it was slaughtered). Once you add the starter culture and the ph drops it means that lactic acid has been produced and the meat has been acidified. This process can't be reversed. So your situation, given the information I have is very puzzling. Are you using a meat probe to stick in the meat or do you have to make a meat slurry? What is the model of your Hannah?
Another question, when using your frig is the freezer turned off so you are just using the compressor for the frig to keep your temp where you want it?
Great question. In 1 of my chambers (the large one) it acts only as a fridge so the temp is controlled by my sensors. In the second chamber (the smaller one where I am fermenting the salami in this video @ min 12:05) I removed the divider where the fridge and freezer was separated. So now it's all one unit controlled by the temperature controllers that I have in place. I haven't seen a chamber yet where the freezer is disconnected but if that is an option I'm sure it would work fine..
It s very interesting video. So i have to add little dextrose to mold 600. It s new to me.
Very helpful
Hello: Love this video, and can't wait to get at it. One question though: you have a ling to to supplier for the casings, but all you mention is the size of the casing. It is pretty overwhelming (casing website), to try to figure out which one is suitable. Would you mind being a little more specific please? Thanks again!
Hey Ben. Really any casing will work for salami. I tend to use fibrous casings but collagen casings will work well also. The protein lined casings help the salami adhere to the casing while it dries so those are nice. Personally I don't pay much attention to the casing material, just the size. For most salami i tend to pick a 61mm but that's just a personal preference..
One question, what do you think of the package kits you can buy for salami as a way to get started before moving on to your own receipt.
The package kits are nice to start off with. If you want to have the true salami experience I think you might have to buy a starter culture as I don't think salami kits come with a starter culture. You might want to check this one out: www.sausagemaker.com/Dry-Cured-Hard-Salami-Kit-p/12-1616.htm&Click=108419
It says venison but pork or beef will work well also. Umai also makes bags for salami (to dry in the fridge but I haven't tried any of those). TSP-X is a great starter culture to get started with BTW. 1 pack will last you a very long time also..
Awesome videos! Really loved the Genoa. This is my first time making so wanna be right..So to be clear the “starter culture” AND #2 curing salt is mixed into the meat at the same time? Tks
Yes. That is correct. Let me know if you have any other questions. Have fun making salami. I also have lots of other videos that show the same process but with different recipes. You might want to check out a few of those. When it comes to salami making, most salami are made exactly the same way. The only difference is the spices
amazing stuff,, looking forward for more videos soon
Thank you for watching!! ore videos on the way!
Great video, it’s always good to find out some fact without the rambling on. I have just started making salami (Pork 2 parts/Beef 1 part) with some basic equipment and a lot of hand work. We have a sealed room that may need some ventilation for air movement. Can you suggest a good way to do this please?
Thank you. Congrats on your journey into Salami making. My chamber is very similar as it is also sealed. I do that because I live in a very humid environment and if I leave the door cracked open my humidity spikes through the roof. So what I do to remedy that situation is I manually open the door to the chamber once a day. This allows fresh air to enter and old air to escape. In addition to that I have a small computer fan running on low 24/7 circulating the air in the room... I hope that helps. Let me know if you have any other questions..
is there a video of the wiring of the fridge? with the dehumidifier and humidifier?
Looks Great so far! I'm wondering why you decided to use beef? Is that typically used in Genoa Salami?
Good narration I heard clean
OMG Eric, made a venison salami from this. It is so freaking good. Thanks!
Do you have your starter culture video made yet?
Almost. Putting the finishing touches on it
is it done yet?
@@ugursenturk5860 Thanks for the reminder. I am most likely posting the video on salts and cures this weeks and the next one I post will be the starter culture episode... Thanks again for the reminder. I had it archived and completely forgot..
Awesome. One of the best videos Ive watched. Clear no bs easy to understand plus your recipes are EQ as opposed to cups/spoons. Love to see more recipes from scratch as opposed to packs.
Keep it up =)
Thanks. I appreciate the comment!! Lots more to come like this!!
Man you are making me a big fan! Thanks for this. Jim
Be sure to check out my website for the printable recipes. twoguysandacooler.com (i'm trying to add all of my recipes on there)
@@2guysandacooler Yep I am there on your site now. I just subscribed there as well. Sorry for the stupid questions. I am just now getting into cured meats and just now seeing all of your other wonderful videos. Jim in Chile
Another great video. Thanks. Any chance you could provide instructions for how to make the curing chamber from a refrigerator?
Thanks Dave. Check out this video I made a while back. th-cam.com/video/SKR9U_R8uwk/w-d-xo.html I talk about the 2 chambers that I built for making salami/salumi
I real enjoy your videos,they are detailed and educational. I recently made several types of salami's using natural casing(washed really well inside and out, then placed in water with garlic) ,following your receipts. I am also trying to keep to the old way's of making salami as well. let them hang at room temp. for up to 48 hours, brushed on mold solution that I had to make up with old casings from a previous batch due to not being able to purchase mold 600 and placed them into my curing chamber very similar to your's. Temp. in cure chamber and humidity set at your recommendation. My question to you is , why did only half of my salami grow white mold and not the other? The half that did not grow mold has a sticky glue like residue on the outside on the casing. I've been told my an elder that mold will not grow with the sticky glue like residue and to wash it off. I only wash it off with water, but with no luck the residue comes back. Why does this happen and what is your recommendation?
Hey Roy.. Thanks for the question. You came to the right place. Let's figure out your mold issue. Back slopping in a technique used by many as it has it's obvious economic advantages. One of the biggest drawbacks is the possibility of transferring unwanted molds. Not saying that you have bad molds as it is impossible for me to deduce not seeing, smelling, touching, them in person but I just had to get that out there. The more you cultivate p. Nalgiovense the better chance you have of it growing naturally in your chamber.
The sticky mold can be several things and often is caused by a humidity that's a touch too high. I'm not sure where your humidity is but keeping it in the 75% range is a safe zone. Also making sure your probes are properly calibrated. With that out of the way you have a couple of options. (this is the one I would do) You can wash the salami with vinegar. Completely top to bottom every square inch. This will kill any unwanted molds and in essence allow you to start over. After a day (once the vinegar dries) you can rub the newly cleaned salami against the ones inoculated with mold 600. This should be enough to get the good mold growing well.
A second option is to allow the salami to continue drying with the sticky mold on it. There's a decent chance (80%) that the surface mold that's on the salami will dry pout and eventually bloom. You can always wash it down later if it doesn't dry out and continues to be sticky..
Another tip I would advise is after you have really good mold coverage on your salami. Smack the salami with your hands allowing the powdery mold to fly all throughout your chamber. Do that several times and close the door. This will really help with future batches as eventually you won't need to apply anything to your salami as the mold will be there naturally..
I hope that helps. If you need any thing else let me know and be sure to let me know which method you chose to do and how it worked out for you..
@@2guysandacooler I appreciate the quick response and I thank you. I will definitely be trying out your suggestions and will let you know.
Hello, what fridge did you use for curing, I want to make sure I don’t buy one that I cannot customize, thank you
What kind of casings do you use? The link in the description directed me to the entire selection of all kinds of casings.
Hey Scott. Any casing they sell works for this project. I tend to use the 60mm collagen casing because i like the size and it dries in about 2 months but 70mm is very popular as well.
I would love a video on starter culture , the difference etc.
Also do you do a salami without culture?
What’s the difference between salami and salumi ?
Cool. Thanks for the comment. Next salami video will be without culture to show the process. Also culture video will be online soon.
Salami is ground cured meat. Salumi is whole dry cured whole muscle. Someone who takes part in the art of dry curing meat is called a salumist.
Hope that helps. Thanks. See you around.
Hi Doug. Just to let you know I am doing a special preview of the start culture video before I release it. I wanted you to see it first: th-cam.com/video/oDGTSlvFupk/w-d-xo.html
Hola, Eric como esta?
Yo sé este o es el tópico de este video pero quisiera preguntarte si tiene un video de como hacer chuleta de cerdo ahumada.
Gracias
If you have not made a starter culture specific vid yet then yes please make one. I will take all of the education you are willing to give lol and I'd wager I'm not alone ;~)
Try this: th-cam.com/video/oDGTSlvFupk/w-d-xo.html
Hello my dear friend! surprised by the technique, dedication and passion that you use in your elaborations and especially the color of salami! Would there be any possibility that you can give me the ingredients in Spanish or in English and I search with a translator? what do you use for the flavor? (garlic, curing salt, quantity of pork and bobbin meat and with what additive the pH is controlled to maintain the red color)! I usually use antioxidant. but I use white or red wine to give it another touch of flavor! but I think it does a chemical reaction between the antioxidant and the wine! Thanks in advance! I congratulate you! Sorry! sorry, i don't understand english
Here is the recipe: twoguysandacooler.com/italian-genoa-salami-step-by-step-instructions/
Great Video. Can you advise the brand of humidifier and dehumidifier you are using. I’m in the Philippines and can’t find a standby unit. Using same inkbird as you
Thanks
The dehumidifier is an eva dry 1100 (amzn.to/33LLq6Q) and the humidifier is a Homec cool mist humidifier (amzn.to/3mOERIp)..
Right now I am just starting doing cheese am using a wine cooler The temp is fine..humidity is not likely find be an old refrigerator setting up some controls before i get into the sausage.
I haven't gotten into cheese yet but soon!! Getting some inexpensive controls will make all the difference!!
Is there a refrigerator out there that's similar to your that already have the temperature gauges if not can I get the information to build my own from you
Hi Darryl. There are fridge units that are build specifically for making dry cured products. Here's one: www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm&Click=108419
If you want something a little more DIY you can check out my video here: th-cam.com/video/SKR9U_R8uwk/w-d-xo.html
I clicked on this video to hear how to pronounce "genoa." I have been saying it the way the creator of this video says it but I've been told multiple times that I'm not pronouncing it correctly. I've been told by friends and even some deli employees that it is pronounced, JEN-O-UH instead of the way it is pronounced here, JEH-NO-UH. In any event I wound up watching the whole video anyway. lol Very interesting.
Well I am definatley stumped lol. At this point ive pretty much givin up on the idea of eating the salami. I will leave it in for a bit longer for fun to see if it continues to dry properly.
the only thing I can think of is the casing. Based on that being the only difference from the tester. I did one In a synthetic casing I guess ill cut it open and test it aswell. That could tell me if it is the hog casings . Darn, i really thought I was on the
" home stretch ". I've already started another batch and i took the ph down to 5.0 ( further then my last attempt 5.3 ) hopefully this one works out. I will keep you posted. Thanks again and let me know if there anything that comes to mind. Or if there's anymore info you need to trouble shoot.
I would have to agree with you. Starting over is the best course of action. Ph at 6+ isn't good. Let me know what happens. I generally like ot take my salami's down to 5.0-5.1 as well. Much safer zone
Ok. thanks again for all the great videos. You 2 guys have definatley inspired me get this project going. I will keep you posted. And maybe a video coming up on ph meters ? How to clean Calibrating. Use etc.
Hi Eric, just an update on the humidity issues. (Can't find the old messages to add onto sorry). Cut a couple today at 40%, case hardening like you mentioned they were still like fresh meat in the middle. Will calibrate as per your video and try again. Thanks again for your time. Hows that black garlic salami coming along, it must be getting close?
Thanks for the update Jon. I'm glad to know that you will be getting your humidity controls calibrated. That means your next batch will be better than this one!! The Black Garlic Salami is finally ready. I filmed the reveal last week. All I have to do is edit and upload. I hope to have that video up this week..
Please do make a separate video on starter culture
th-cam.com/video/oDGTSlvFupk/w-d-xo.html
First, thank you for the video. I am currently in the process of converting a fridge into a curing chamber; however, this is my first attempt at something like this, and I wanted to bounce a couple of ideas off of you. I plan to use a dorm fridge coupled with a dehumidifier and an inkbird temp/humidity controller. My plan is to start small and then translate to a larger space. 1) is a dorm fridge acceptable 2) would you recommend addition of a fan for airflow 3) i am betting that due to such a small space, a humidifier would be unnecessary, but wasnt sure. Finally, the first meat i would like to cure is a dried beef that is often used to make creamed dried beef (slightly peculiar, I know, but it's a favorite of my grandparents), and I was wondering if you had a recipe or any knowledge about this. I have Charcuterie by Ruhlman and Polcyn ordered but was wondering if you had other suggestions.
Hey Bryce. Welcome to the world of curing and aging meats!! It's awesome, frustrating, rewarding, and therapeutic. The key to success with this craft comes down to the chamber. Once you can get your chamber dialed in the rest is just a process. A dorm fridge works well and many people use them for this purpose. You will want 3 things. A constant temp of about 52f-58f, a humidity control of about 80%, and a little air movement. If you can keep those 3 things constant you'll make great salumi. The temp can be regulated by an temp control and the humidity by a humidity control (inkbird is a good option). A humidifier will be necessary as you will want to keep the humidity constant although in the beginning your humidity will naturally be higher than in the end but when the compressor cuts on in your fridge you will notice that your humidity drops significantly so I would try and get a small humidifier. A dehumidifier is probably not necessary but each chamber is different and you'll need to experiment with your first batch to see how it reacts when you put meat in it. A computer fan might be a good idea as you will want a VERY GENTLE breeze circulating the air. Too much air flow causes the outer shell of your meat to dry too fast leaving a hard case on the outside that will prevent the inside from drying properly.
As far as books go, it really depends on what you want to get into. The art of making fermented sausages (By Stanley Marianski) is a great book if you want to eventually get into salami. Great sausage Recipes and Meat curing by Rytek Kutas is another great book that is a little more broad and covers all sorts of cool projects.. Are you talking about creamed chipped beef? I've never made it but hear it's the ultimate comfort food. I would have to do some research on it and maybe even make a video on it :)
If you have any other question i'm generally available. I want to let you know that in this craft you WILL fail at times. That's ok and is the process of learning. Start small and gain your confidence through small victories. Have fun!!
@@2guysandacooler Wow, thank you so much for a quick and thoughtful reply. I will be adding the humidifier to my chamber while also looking into a fan. Thank you for the book recommendations, I will be updating my library.
Yes, I was referencing creamed chip beef. Like I said, I know its a much less common product, but I thought a round eye that is cured then smoked and sliced thin would be a good start.
Yes, Eye of round is perfect for your project.. You just gave me a crazy Idea!!! I've got a wild video idea I'm going to do thanks to you!! Let me know how it turns out!!!
Thanks for the video! Just got to know you guys and already a fan! I have exactly the same set up and also struggle with humidity, since I find the Inkbird a little too imprecise. Do you also get crazy readings everytime you open the fridge door? It goes up like crazy everytime and starts to beep that annoying sound!
Hi Wilson. That's awesome!! Where in the world do you live? Where I live the outside humidity is constantly very, very high and every time I open the door to my chamber the humidity spikes. I don't worry about it too much as the dehumidifier kicks on and gets to working but I don't generally leave the door open for too long. That ringing sound gets annoying. I like the inkbird's price point but I don't entirely trust the reading. That's the reason I generally have 2-3 temp/humidity monitors in the chamber. I really like the humidity control from Auber. I have a few of those and really like how they work. A little pricy but I can count on their readings... Keep in touch. Hope to see you around!!
Please post the video you spoke about explaining starter cultures.
th-cam.com/video/oDGTSlvFupk/w-d-xo.html
Starter culture video please! Been making cheese for years and now it’s time to ferment meat!
This is getting expensive! Lol. Just subscribed too!
Excellent. Thanks for the sub. You are going to love fermenting meats. What a trip!!
I have been scared of fermented meat because I did not understand the process. I work in meat quality control so have been doing research on the critical control points in the fermenting process. I have to comment that I am impressed with your dedication to food safety. I need to find a source of meat cultures in Canada... that will be the challenge.
Thanks Corwyn. Fermenting meat can be a slight bit overwhelming at first. How much dextrose, what culture, what temperature, starting pH all play a role in the finished product. After a while you will notice the "processes" and it will all start to click. If you ever have any questions don't hesitate to reach out..
The dextrose trick is brilliant. I am going to try that in my next batch of Brie when I make it this weekend. I am assuming that it will be like cheese making where notes on what you did are important because small changes at the front end are going to make huge changes in the finished product. I have found cultures pretty close to me and will be picking them up tomorrow and will be getting a few pork loins fermenting. Can’t wait to try this on those and some free range grass fed duck we raised last year. I also have plans to try boning out a young goat and doing a cure/ferment on it
Nice!! You will want to write everything down. Adding a monosaccharide on the front end might change the dynamics later. For fermented and cured meats I noticed that it didn't make much of a difference on the meat itself only on the development of the mold flora. It colonized very fast. You'll have to let me know what happens to the brie. I haven't tackled cheese yet. It's on my radar!! Excellent update on the cultures. Great work!! I hope to get my cultures video on line next week!! Its a big topic and I want to be thorough.. Just an FYI. Generally the cultures will be used on ground meat specifically for salami. There are very few instances where someone will ferment a whole muscle.. Most often whole muscles are cured first in the fridge for a week or so then hung to dry. But with that being said, Charcuterie for me is about experimenting, learning, and having fun so if you do use the cultures to ferment your whole muscles you'll have to let me know what happens. I did a video where I fermented a loin (Canadian Bacon Style) with Koji spores in 90F for 3 days then hung to dry. It was a little tangy (low ph) but overall pleasant!!
The duck prosciutto is amazing!!! You will have to try that.... Talk about delicious. The fat just melts in your mouth!! The goat sounds awesome... Can't wait to heat how they go.. If you want to email me ever for info or advice my email is on the "About" page on my channel. For some reason cellphones don't show it but desktops do... Glad to have you a part of this channel...
when i mix my ground meat for sausage or salami, i mix all the spices including the cure whether its cure #1 or cure #2. I always make a small patty and cook it before i stuff it into casings, i believe it is safe to eat if i have cure #1 in it, but the question is, is it safe to cook and eat a small patty with cure # 2 in it.
Hi Eric, my first time using a pH meter, I have 4 buffer packets of 10.01, 9.18, 7.00, 6.86, 4.00, , how would you mix this pH 5.1, I know this sounds like dumb question, but I figured you would know, thank you.
I would certainly love a dedicated pH video! I am just making salami and other charcuterie products as a hobby, for home, family and friend consumption, so expensive investments like an accurate pH meter is still on my wishlist rather than in my drawer, but learning about monitoring and controlling the pH would certainly be a nice start. I presume that reading the actual pH is not to tough to learn, but what option are available to either lower, or heighten the pH if it starts moving outside the desired margins? ....once the casings have been stuffed I imagine that it is very difficult to influence what goes on inside the salami?
Hey JF. Great suggestion. I think I will do that! Isn't making salami great! Having the ability to read and control the pH really takes your salami game up a notch. Reading the pH is super easy as it's very straight forward. Controlling the pH takes some practice but it's not complicated either. Dextrose or any simple sugar is the first step. A safe pH for salami is anything under 5.3. Generally fresh pork has a pH of 5.9. Most salami makers target their ph drop to 5.0-5.1. This pH range keeps the bacteria that are responsible for color, smell, and flavor development alive as they are sensitive to pH environments under 4.9.
With that being said if you limit the amount of food that your bacteria get it will limit the pH drop. Sometimes .1% - .2% of dextrose is all you need in your recipe to make this happen. The more dextrose you add the more food you are giving your bacteria therefore the lower your pH will drop (Because they are constantly releasing lactic acid) Once it's stuffed in the casing you can control how fast your pH drops by regulating the temperature where it ferments. For instance if you use Flora Italia (which is a very fast fermenting culture) you can slow it down a bit by reducing the temperature to the mid 70sF rather than the high 90'sF. Also as you test your pH if you reach your target then you simply change the environment completely and begin the drying stage by lowering the temp to 55F. If you want the pH to drop lower just leave it to ferment a little longer. Most often your target pH should be achieved in under 3 days (depending on what culture you are using). If you overshoot your ph you can raise it a few points by using a mold called P. Nalgiovenses (Mold 600). This mold aids in the drying and helps regulate the Ph of the salami. It won't raise it too much but it will take you from a 4.8 to a 5.0 or 5.1.
I hope that helps. Let me know
@@2guysandacooler Thanks for the very detailed answer. The world of adjusting the pH still seems a little alien to me, but it is great to learn about it and if you make a video on this subject I am sure that we are many who would appreciate it very much. Thanks again.
I am VERY interested in having the STARTER CULTURE explained along w/ any other additives I'll be using for hard dry salami,,, Thanks, Joe Wood
You should check out this playlist: th-cam.com/play/PLRejVeIjIvLk5_bE6Raznxam6Z5NWoGsX.html
What do you do with the meat you tested the pH with after target is hit?
I toss it. You could wrap it in a collagen sheet if you want to but I never do.
Hello I ask one one of your other videos please roughly how much water does iyour frig system use with the humidifier and how much does it put out in the dehumidifier? I no all sizes are different just roughly please.
not much. the humidifier gets filled every other week and I rarely empty the dehumidifier
How are you controlling the dehumidifier and humidifier? I have seen the atmospheric controllers with one plug for the refrigerator (cooling) and only one plug for the humidity?
Hey Ronn. Thanks for the question. I have seen those controllers as well but they don't work for my situation. I use 2 controllers. (check out minute 12:50 on this video to see) One for the temp (which can cool or heat but I never use the heating option unless I'm fermenting at higher temps) and the other unit is for humidity. I have a humidifier and a dehumidifier plugged into it. This is a fairly inexpensive option that you can calibrate. amzn.to/2LpArIe. I use those in 1 chamber and in another chamber I have an auber humidity controller that also has humidifier/dehumidifier options: amzn.to/2RDwPmX
and for the temp control in my second chamber I use a Johnson control that only controls the cooling: amzn.to/2LmJNnS
Controlling the humidity has always been my challenge as I live in a very humid environment. Some people don't have that issue. They only need to add humidity as they live in a very dry environment. I hope that helps.. Let me know if you have any other questions... If you want to check out this video: th-cam.com/video/AI9jC_wXd1k/w-d-xo.html I am calibrating the very controls I mentioned in this response.. You can get a better idea.. Thanks for watching.
yes
I am using a Hanna meat ph tester with specialized probe I just recalibrated w fresh solution and re tested and got the same results.. the fermentation took about 50hrs to get to 5.3 . Temperture was 64 - 68 humidity was 85 and I definatley saw a drop because i checked it at 24 and 36 hrs.ive also noticed one of the corners of my tester has a bit white mold which appears to look like white protein strands with a touch of blue and sour smell ( this is why i was asking about unwrapping the tester.) My recipe was
2.5%salt
.25%cure#2
4 T dextrose (10lb batch)
100ml red wine
Fennel and black pepper
I understand the tester going to 5.35 from the mold 600 and based on the fact that I took the salami out right at 5.3. But i can't understand why the actual salami in the casing jumped so much higher then the tester.
When you touch the salami that's hanging is it firm to the touch or soft life fresh ground sausage
I have a question about a failed attempt and wondering if you could help me narrow dow where I went wrong. I made 2 seperate batches, the first batch took 2 months to lose 40% weight, I think 60mm(2.4") casings, the second batch took 1 month. The 2nd batch was absolutely divine, looked beautiful and tasted better than any salami I have ever had. Bravo to you and your recipe. The 1st batch (both batches were complete at the same time because I started the 2nd batch 1 month into the curing) seemed spongy and not firm like the other, when I cut it half, it was very unpleasant looking, brown around the outside and didn't smell good. Using bactoferm spx, mold 600 for both. Only thing I did different between the 2 batches was use pork belly for 1st batch, and pure back fat for the 2nd batch. Same culture packet for both? Maybe meat was bad from the start? Cured in the same chamber with 80%, 55 degF? Any thoughts?
Hey Nick. What was your ph at fermentation?
@@2guysandacooler ph was 5.0 +\- 0.1. Used apera ph meter. for both batches.
Question on wine addition to salami meat mix..... why is red wine predominantly used, and can White wine be used instead? Not really a lot of info anywhere on the wine type specificity in Salami / Salumi making.
any type of wine can be used. Typically red is used as it really accents the protein and often white wine is on the sweeter side. This might alter the end flavor. We use rum, sambuca, Jack Daniels, all sorts of fruit wines in our salami and they come out tasty. You just have to alter the sugars that are added so your salami doesn't ferment too fast.
Hi Eric I built a meat curing locker out of a refrigerator and have controlled the humidity and temperature humidity 75° Refrigerator set a 50 degrees i the followed the recipes for curing a Pancetta and a pork loin I cured them first and than stared to cure but I am developing whitest mold and it has dark green in the center of the meat I did use a small mount of cure #2 and deducted from salt I used it mold seems look almost blue chess mold I don’t know if this normal I did I mess up some where any help would be appreciated thanks John.
2 questions...
1. Do you have a Soppressata video or recipe?
2. I wanted to give this Genoa Salami a try this week but I only have the F-LC starter culture on hand. Would this be ok to replace the Starter Culture B-LC-007 or should I just wait until I order the B-LC-007 ??
Super questions!! I have not done sopressata yet as it is on the "TO DO" Salami list.. :) I hope to have one soon.
Also I wouldn't wait. FLC will work just fine. Truth be told BLC is a little too aggressive for me. FLC will provide the same listeria bio protection and if you ferment below 77F you will get the same European style Salami. Be sure to increase the dextrose to something like .2% or .3% or whatever you typically find works well for you. Look to get to 5.1pH if possible. Thanks for the comment..
@@2guysandacooler Thanks for the update. You do a great job with all of your videos and I love it when i see a new one posted. I wait for them like it is the release of the newest IPhone. The detail in the instructions are priceless. Keep up the great work.
@@mitchjr6518/ Thanks for such a cool comment!! If I weren't so busy with work I'd upload more frequently. I have whole bunch of charcuterie videos on the way!! BTW. The genoa came out ridiculous. I tasted it this morning!! In a few months your going to have to let me know how yours came out!! Thanks for being a subscriber!!
"cuts on." 🤣
I know you're not from New Orleans (Hammond originally, as I recall), but that's such a 'yat thing to say.
Eric, I might have missed it but what size and type of casing did you use for this project? This will be my first project in a curing chamber and not in the refrigerator.
Can you please post the link to the disinfectant spray you use for your grinding equipment? Thank you!
Sure. Here you go: amzn.to/3cINfad
Eric, it’s not clear the temperatures and humidity you used…
Initially you mentioned 65-68F and 86% humidity but towards the end you mentioned 55F and 80-83% humidity.
So for the first 24-36h period where you are shooting to lower the pH to a 5.1-5.3 range, you have the higher temperature and humidity and then for the curing part, you drop both the temperature and humidity to 55F and 80-83%? Did I get this right?
So it really all depends on the starter culture that is used. The first parameter I gave is for fermentation. While the second parameter I gave is for drying.. The higher temp promotes fermentation while the lower temp promotes drying and proper curing
@@2guysandacooler Got it, thank you!
Hi Have you ever tried for the beef portion of the recipe using eye of the round instead of chuck roast? In Canada the butcher's call chuck roast a blade roast. However eye of the round is readily available.
Your recipe looks awesome.
Absolutely. The last batch I made was with eye or round. Came out great
Thanks for the reply!
Hi any reason to justify the use of penicilin? People around me seems disagre with my use of penicilin in cured sausage.
THANK YOU!
What is the sanitizer I don't see it listed and can't figure what it is named and where to get it.
Any experience with "starsan"? It's a citric acid sterilizer I use for brewing beer. It's instant sanitize, can I use this?
Hi. Your format, information and presentation is superb, I enjoyed it. I have close to the same set up as you, but where I live it is winter and we are 20F to 40F most days. Does the temp just have to be under 68F and 55F and the minimum/ lower temp range doesn't matter, or should I wait until spring when it heats up here? Or is putting a heating device in my chamber a necessity?
Keeping the chamber at 68F during fermenting and 55f during drying would be the minimums. I would suggest putting a heating element in the chamber if you want to make salami during this time.. Thanks for the question
Thank you for very speedy reply. That clears things up. Lastly my wife is concerned about any smell from the fermentation process. She remembers when I made sauerkraut.
That's a great question. Sauerkraut does have an interesting smell during fermentation. When the salami is fermenting (and it generally happens within 24-72 hours depending on what starter culture you use (TSPX takes about 48-72 hours to properly ferment) the smells are very nice. Nothing at all like sauerkraut. The bacteria in the cultures are consuming the sugars in your recipe (wine, dextrose, sugar, things like that) and releasing lactic acid. While this is happening the meat will have a very lovely aroma. I find it to be quite sweet. As soon as the fermentation is over it's placed in a cooler environment and the bacteria slow way down. At that point your salami is basically just drying in a controlled environment. The real magic happens during the fermentation stage though IMHO. This is where the color the flavor, the texture, and the smells are really developed. I think you will not find the smells offensive at all. If you have any questions about the fermentation process, let me know. This single step is where many get confused. Hope that helps.
Have you done a pastrami video? I have been looking but to no avail.
Hi...
I see different opinions for the fermentation temp. period... One person said as high as 90% and he "tented" the salami in plastic sheeting to create very high humidity... What is your take on this ?
Thanks, Joe Wood
Hey Joe. Fermentation for salami has a "range". Every starter culture is different and each bacteria family in it has a spectrum that it thrives in. So depending on the starter culture lets use TSPX for instance, you can ferment between 65F and 85F. This would be considered the "optimal" fermenting conditions. If you use F-RM-52 (as an example) you can ferment between 80F and 105F. In any case if you aim for the lower fermenting temperature your salami will ferment slower and have a chance to develop more flavor, color, and aroma. If you aim for the higher temp your salami ferments (acidifies) much faster. Much of this has to do with personal choice but in all circumstances humidity should be kept high. At least 85% or higher.
On a side note you can technically vacuum seal your salami while it ferments to keep the humidity high... You can even ferment in a sous vide if you want to get crazy :)
I am having trouble finding the B-LC 007 starter culture you mentioned in the video. Is it the same as "The Sausage Maker- Flavor of Italy"?
yes. Flavor of Italy is what tou want
Hello Erick! First of all, congratulations for the videos and the didactical ways you teach! I have one simple question: I use a refrigerator and the ink bird devices as you and the only difference is that, for space reasons, my dehumidifier is in the middle of the fridge not in the bottom. Do you see any problem or a loss of performance? Thanks!
Hello Sergio. Thanks for the comment. I don't see huge difference. Just make sure the sensors are away from the humidifier (possibly closer to where your meat is..) You should be fine with that set up..
2 Guys & A Cooler Thanks Erick! I’ll take you advice into consideration.
Very Cool. How is it working for you so far. That's the real test. I say if it's working fine keep it the way it is. Adjusting and fine tuning a chamber is the trickiest part about making salami or salumi. Once you have it dialed in the rest is a piece of cake!! The smallest tweaks can make all the difference. Best of luck..
2 Guys & A Cooler Hi Erick! It’s working well but the salami right in front of the fan has a thinner layer of mold. I would like to send you a picture but I don’t know if it’s possible by TH-cam. Thanks for asking! A blessed week for you and the family!
Very interesting and well made video!
Thank you very much!
This is so cool
yes i would like to now more about the starter cultures and mold. is there a book you recommend.thank you joe
Joe. Check out my Salami Starter Cultures and Mold Playlist. You'll get a lot of info there. Start with the one called Starter Cultures Demystified. I personally like "the Flavor of Italy" starter Culture. There's a book by Stanley Marianski called The Art of making fermented sausages: amzn.to/2wkaxzM It's great if you are planning on getting into salami making..