How to make Italian SALAMI CORALLINA from ROME
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- เผยแพร่เมื่อ 13 ก.ย. 2024
- Due to Giancarlo's great request, today we are going to prepare a salami of the Italian tradition: the CORALLINA Umbra. This salami very widespread in central Italy has the particularity of having a low percentage of fat.
If you know this salami or if you decide to do it at home, share your experience by leaving a comment.
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Never say sorry for your English. I couldn't say one sentence in Italian. Love all your videos bro
I have made your banana wine and ginger beer.... Fantastic.... Especially with lock down here in South Africa
Thanks ☺️👍🏼😀
Bravo 👍🏼 good job 🤩 stay safe
Grazie mille per aver condiviso queste ricette con noi
👍🏼 grazie mille a te 😉
The news has been so heavy lately, I find myself thinking about this channel often these days in day to day life or while watching the news, I just want to say thank you, thank you for your delicious recipes that are down to earth and simplistic enough you don’t need to be a trained chef to make something so genuine, so delicious, and so much better than store bought. Thank you for the recipes, thank you for the knowledge, but more importantly thank you for being you, and finally thank you for giving a few of us a place we can go watch quality content, and brighten our day a bit in these dark trying times. Take care of yourself, god speed
Thanks for your concern and this very beautiful comment ☺️ be safe 👍🏼
Thanks 😊
Love that you make a video that also shows when it doesn't go well. Perfect.
But there is no hand gesture an no "spectacular"....
🤣
Keep it going man, the channel is excellent and I love that even when something doesnt go exactly as plan, you still stream it, 100% legit, doesnt get more real than that
Nice to see you showed the true outcome of the meat, not many would. Great video grazie
I appreciate videos that show mistakes so I don't make them! Thanks. Sincerely. Basically, the air in the refrigerator was too dry.
Exactly.
Yes 😬 too dry
That's what Umai casings are for, drying meat in a refrigerator.
Your videos are like a new addiction, I can't stop watching them.
Bravo 😉👍🏼
you speak an universal language called kindness love and compliments from Iran 💐💐
Thanks ☺️
I had just recently found your youtube videos, they were a few years old, because of everything happening in the world today, I just had to subscribe and see when the newest video was, glad you are still teaching us such wonderful food ideas. Be safe. God bless.
You could use a pan with salt and water in the bottom of your refrigerator and it will regulate the humidity to 75%. Love your videos. Thank you
Thanks for the advice 👍🏼
I like a chef who shows the product that doesn’t always work out. It helps us learn.
Thanks 🤩
Going to get a second fridge just for making this. Bellissimo.
Bravo 👍🏼🤩 good idea
From Quebec, Canada, i want a thank you for your great and simple recipes that you share to us. I tried some like your oven and fried panzerotti and share with my friends. Thanks and god bless you👍👍
Thanks 👍🏼 for sharing 😀
Thanks a lot for preparing the video and sharing the recipes / Sometimes the best way to make it better next time is to fail first. Don't worry , we have learnt something we did not know about the fridge different models.
👍🏼 thanks for your support ☺️
For making salami and other air dried meats I bought the cheapest fridge I could find, and converted it with a small humidifier, a small dehumidifier, and a control unit to control temperature and humidity. (You can find everything you need on e.g. Amazon or eBay, or maybe in a local store too). In my case the the total cost was around USD 250-300, so a bit of an investment, but it has changed the effectiveness and the quality of my salami and other charcuterie production enormously. The good thing is that you can of course use the fridge as an extra fridge when you are not making salami in it, or even use it for making cheese or mushrooms that require humidity control. Previously I could only make salami in the autumn and winter, because I used an outdoor shed for hanging my salami, and it would get too warm in the spring and summer, but now I can make salami throughout the year, and never buy salami etc. in the shops any more.
Thanks for the advice 👍🏼 but I move every 6 months 😢 maybe in the future 😉
What temperature and humidity should it be kept at? Also excuse my ignorance but why do you need both a humidifier and dehumidifier
@@nicolascastellan1739 Set the temperature to somewhere between 10-12 Celsius and the humidity at around 75%-85%. You need both a dehumidifier and a humidifier as the humidity will move up and down inside the fridge. Initially the salami will release a lot of humidity, but as they begin to dry out and mature you will need the humidifier to keep the environment moist enough. Without a humidifier your salami will dry a lot faster, too fast in fact, and it will get a dry hard crust while still being soft in the middle. I use the Inkbird ITC-308 Digital Temperature Controller and IHC-200 Humidity Controller (about £55 on Amazon) and got the cheapest and smallest humidifier and dehumidifier from Amazon too. All together about £100 plus another £125 for a cheap fridge. (If you drill a hole in he fridge to run cables for the humidifier/dehumidifier be very careful not to drill into any of the cooling pipes that run inside the wall of the fridge as this will be the end of the fridge).
@@_J.F_ Makes sense thank you.
Ci piace cambiare casa spesso 😉 quindi per le lavorazioni lunghe è sempre un problema
"Not spectacular" Lol. This channel is going to have 1M subs by the end of the year I bet
Thanks 😊 I hope the same 🤩 please share the videos with your friends and family and enemies 😉
We are lucky that our neighbors (three) watch your videos, as we do. We are lucky they actually go through the processes, recipes, and all the work so we don't have to; luckier still, they share their home made goodies with us. Life is good.
😂👍🏼 please share the videos with more friends 😉 you will get more goodies
I have an extra refrigerator in my garage. I turn the temperature all the way down that gets the temperature to around 54°, cave temperature. I use a tiny eight dollar fan for air circulation. And a small humidifier to keep the humidity at around 60 to 70%. This will keep it from drying out too quickly. In a few weeks when they feel and look dry enough I vacuum seal them. And store them in my normal refrigerator. When I didn’t have an extra refrigerator, I would only make them in the late fall and winter and hang them in my garage.
Really enjoy and appreciate your sharing the passion and skills with followers of your channel. Would appreciate a section (if not already done) a clip of how to do a Spanish or Portuguese Chorizo.
Keep up the good work.
Ronald
Thanks I will 😉
A success first time! One day at 18C, then 2 weeks at about 10C...Not in fridge. still a lttle raw in the centre, so another week to finish. It tastes like...........SALAMI !!
The easy cheese recipe worked fantastic, 3 weeks old now and getting better every day. Salute from Scotland. Spectacular... Now I try your alcohol recipes.
Thanks for sharing your experience 😉 and the videos with your friends and family
@@Spectacular-cuoredicioccolato I am on the case, I will send a sample to a good friend and sell him the recipe! Ha Ha.
Love your conference thank you even though I've made meats similar haven't tried salami yet but i will now.
Thanks 😉👍🏼 keep us updated
I was told if you put the salami in vacume bags and refrigerate for a week the moisture will equalize. I did this when I made biltong and it worked very well .
👍🏼 thanks for the advice
no need to do this for biltong. And I have made more kilograms of biltong than I can remember, in multiple countries, from sub tropical African to cold Canadian climates.
Thank you so much! I traveled a year ago to Rome and Florence 😍 I love your salami's Greetings from Greece
👍🏼 we been in Greece this summer 🤩 spectacular
like your honesty. Good chefs admits mistakes.. Cheers!
I like your sincerity on the outcome,will follow the recipe and put it in the basement
Like Trev below, I understand you just fine. Your honesty with fails is refreshing. Good video.
Thanks 🙂
Thankyou for showing great cost saving recipies for your Italian foods. Here in South Africa Italian foods are very popular but expensive. Spectacular!!!
I've been watching all your meat videos and I'm finally going to start doing this, this winter. Thank you so much for posting these videos.
👍🏼 bravo 😉 let us know when you taste it
Love your videos. Nice to see I am not the only one things some times do go as was expected.
😂👍🏼 thanks
Hi Andrea, this will be my project for today, yesterday I bought 2kg of Pork Shoulder and started to soak the Garlic, I used 2 crushed cloves in 1 cup of Red Wine as I like strong garlic. By the way the Guanciale I was curing is now hanging I wrapped it in Collagen Sheet, double Netting and tied it with Butchers Knots. Hanging now for 36 hours at room temperature, cooler and wet here every day, now around 26c so I'll give it the full 48 hours then into my drying Chamber to dry where it is 12 -15c and 60 - 75% Humidity.
Well as said earlier I have made up 2.4kg of hand chopped Pork Shoulder and Back Fat. I added Slightly more toasted whole Black Peppercorns, with cracked and fine ground to the 2.4kg. I divided into two batches and I and added toasted Fennel Seeds to one half. It is now in the fridge curing, tomorrow after 24hours to n refrigerator I will put it in 65mm Collagen casings.
🥳👍🏼😉 keep us updated 🤩 it will be spectacular, if you have instagram send me some pictures
@@Spectacular-cuoredicioccolato I will for sure, having a Coffee now at Bangtao Beach after giving the local Monk Alms with my Thai Wife and her friend.
☕️😉👍🏼 enjoy
I never considered using a bottle to be a sausage machine! Amazing tip. Definitely making this, my wife is going to absolutely love me. Cheers mate 👍
😉👍🏼 spectacular
I am pleased to tell you that my SALAMI CORALLINA turned out spettacolo. I cured it in a party-cooler where I found that the humidity was higher than in the fridge so that it didn't turn into jerky. Excellent taste! Thank you for your inspiring work! (I've sent pictures to via messenger and your Italian Facebook.)
Spectacular 🤩 thanks for sharing your experience 👍🏼 I will check later 😉
You are human. Not spectacular. Love the channel. Thank you.
Thank you again for a great recipe! This is SPECTACULAR!
🤪 thanks
You have the greatest recipes. Are they from your family?
Only few 😉 some from friends
Hey man, i´ve been following you for some time now and decided to make some of your recipes in the restaurant i work at tomorrow (its closed because of Covid19. btw, stay strong Italy
Thanks you 👍🏼
I like it that you show the ingredients On the screen while you are making it.
When I was a child my grandparents in Italy would send us sausages and cheese. Prosciutto‘s, Capocola , etc. but they would also send a special sausage that I’ve never seen again. It was made with liver and orange peels. It was semi dry sausage. Have you ever heard of this? And do you have a recipe?
kickn-aDead-cat I second this, I’d love to try that sausage! It sounds delicious
Sounds like it could either be Mazzafegati or Salsiccia di Fegato, hope this comment helps in your search :)
Tried your recipe today. I hope it will be spectacular. I find your videos very inspiring. Thank you!
👍🏼 let us know when you taste it 😉
You are so talented! Best to you!
😂👍🏼 thanks 😉
Congrats for your video Man, coz you don't hide if the recipe doesn't got so good.. that's the game.. you have my subscribe for sure.. stay like that.. I'll keep watching you Man.. congratulations
Thanks 😊 please share the videos 😉
I think in order to cure salami you need to keep it at a minimum of 6°C at a humidity between 70 and 85%. A regular fridge will be much dryer. My idea is that you could try and buy Boveda humidifier packs. Those are usually intended for humidors to store cigars. If you use more of them, they should be able to increase the humidity in your fridge. I haven't tried that myself yet, but I think this could work. I would probably buy Boveda packs that can keep the humidity at 72 or 75%. I want to try the same to dry-age beef at home in the future.
Thanks for the advice 👍🏼 and please keep us updated with your experiment
I love your simple easy to follow recipes
Thanks 😊 please share the videos with your friends and family 👍🏼😉
Maestro!!!!!!!!!! perfecto!!
Grazie 🤩
Your videos are great, thank you for posting. Have you managed to raise the humidity in your fridge? If so, how did you do it?
No I didn’t because I move after this video 🤪 now I am back in Italy
@@Spectacular-cuoredicioccolato OK, thanks for the reply!
😉👍🏼
Again a spectacular video, we only learn from mistakes and for the at home adventure, the temp of the fridge may prove difficult. I will be trying my first round of salami this weekend based on your videos thank you for sharing your experiences with us!!
Thanks 🙂 keep us updated
I've made Lonzino a few times (cured and dried pork loin, it comes out similar in texture to proscuitto), and have had to let it hang to dry for a few days, then put it in a zip-lock bag for a few days to equalize the drying (outside drying too much, inside not enough), the return it to hang for a few days, then back in the bag for a few. It kept the meat from getting that dry, hard, case on it.
I appreciate all your videos. keep them coming!
Thanks 👍🏼 keep sharing them 😉
Try an eski or cool box with just a block of ice in it. I use a 3 ltr plastice bottle and put water in it to make an ice block that won't leak. If you put a hessian sack over it so the sausage is not directly cooled. Even put it in your Biltong safe with a block or 2 of ice maybe?. Put a temp gage in it to monitor and to acheve your taget temp. Once you have mastered it you'll find a good starting point. It should help with humidity as well, Use a small hydromometer like they use for cigar boxes, There cheap on ebay. I hope this idea helps?.
Thanks for the advice 👍🏼 I should try 😉
This is a window into real tradition. This should be taught in school
Thank you for sharing this. Any chance you can do an episode on how to make Italian sausages and the different sausages from the various regions of Italy?
I love your videos and your style! Thank you so much!
Knife skills on point. .
😂👍🏼 thanks
could you show us how to make the Italian home made dry peperoncino, Thanks & God bless
u all.
Appreciate your honesty, the receipe is definitely good
Thanks 😊
Here, in Brazil, some guys from a charcuterie channel, adapted a refrigerator to cure meat. They use fans to move the air, humidifier to control the humidity and thermostat to control the temperature, all of them controlled by sensors.
My dream is get one too.
Me too I will make one in the future 😉👍🏼
@@Spectacular-cuoredicioccolato
This is one of them: th-cam.com/video/lfikrHo5du4/w-d-xo.html
He says they are saving all internal parts because the "transformation" can be reversed if needed.
Thanks 🤩
Looks delicious 😋!
Thanks 🤩
Another recipe I’m gonna try! Thanks, stay safe and God Bless...
Thanks 👍🏼 stay safe too
Haha lol i just love your videos! And very brave to also show the ‘mistakes’. About the fridge, the problem is the ventilator, which is there to make sure the air in the fridge is everywhere about the same and also the temperature. Most big (usa) type fridges have a switch, so you can turn the ventilator off. I,m happy for this video, because i also have a usa tupe fridge with a ventilator, now i know i need to turn it off to prevent the meat from drying.
Thanks 👍🏼 for the information. Next fridge I need to find the way to off the ventilator
Thanks from 🇺🇸👍
Welcome from Italy 😉
Here is an idea; get a small dedicated fridge and place the power on a timer. Set the temperature to the lowest setting and adjust the on and off time so that the temperature inside is around 10-12°C. Have a small bowl of water inside to maintain humidity. A cheap bar fridge should work and may be able to set the temperature to 10-12°C on the lowest setting.
Mille grazie per la tua ricetta per salame - I found that my salami where getting a bit on the humid side hanging in the fridge and took them out to hang in the kitchen after the first two weeks - making sure to air the room and keep the temperature low - I live in Copenhagen. My French chef friend does the same. Might be worth mentioning to people who live in less hot and humid countries 🙏❤️
Thanks for sharing your experience 👍🏼 good idea
🙏 My salami turned out great by the way 😉
I made one version also inspired by ancient Roman Lucanica spices. It is very good.
😉👍🏼 spectacular 🤩
Thanks for sharing your experience 👍🏼😉
Grazie! Спасибо за хороший рецепт! (rus)
Thanks 😊
I would love to see a video for others of my Gingerbread recipe, because it's quite easy. It's 1:1:1:1(g:g:g:ml) - flour, butter, sugar, milk plus an egg for every 200 or so grams of flour and ground dryed ginger, cinammom and other spices you might like. I also do a lemon glaze topping. That all. Of course you can substitute part of the sugar for honey for flavour or meloasses for colour and butter for vegetable oil and milk for an alternative for these who are lactose free. Thanks for your videos!
Thank you for your great videos!
I use a drink bottle refrigerator for drying meats (because now I live in the tropical place, ) I know this is not the professional method but if I see the meat drying very quickly then I will put it in a container or plastic bag. The very dry one I like to use with the plain spaghetti aioli.
👍🏼 good idea 😉😋
Thank you for another great video video. I made your cacciatorini so far so good, two more weeks and I will try it . I want to try this one as well. GOD bless you Brother 🙏
Thanks 😊 please share the videos with your friends and family
Hello and thank you for your videos I really enjoy them. I am a novice salami maker and not very good at it. I remember one of my late fathers friends made salami and it was the best I have ever eaten. It had anise in it. Do you have any recipes like that. Other than the anise I think it was a traditional salami from Europe. Thank you
I think 🤔 that was fennel and not anise 😉
You can use it instead of black pepper or pepper corn
@@Spectacular-cuoredicioccolato thank you so much for your prompt response. I really appreciate it and keep up the good work.
😉👍🏼 keep us updated 😋
maybe a wine cellar would be better for the cure. instead of the modern refrigerator. you can also choose the temperature better. there are some that come with dual temp. I haven't tried them yet but I will do that soon. nice recipe
👍🏼 let us know when you try because it will be a good solution
If you do a cookery school, I’ll book my flight!
😂👍🏼 thanks for this beautiful comment
Great recipe! Given that this recipe is amenable to leaner meat, I plan to use this recipe with whitetail deer venison as the meat, and mix with pork belly as the fat. Thank you for your excellent content.
Spectacular 🥳 send me some pictures on instagram
Thanks
Great videos. Im starting to make my own sausage now.
I used to also like a mustard seed salami it also had chilli flakes in it.
I think fennel tatses great in sausage. Keep doing more videos.
Thanks 😊 I will 😉 let us know when you taste your sausages 🤪
Thank you so much for posting your recipe. Great work and keep it up. You’ve just gained a new subscriber. 🍺🍺🍺
Thanks 😊 please share the videos with your friends and family 😉
Finally, making sausages without a machine, how awesome! Can’t thank you enough for showing us this simple yet so helpful trick.
Question: Can we smoke the sausages first with hot smoke in a smoker set then add it to the fridge to dry?
I wonder if we can dry the sausages in a food dehydrator.
Yes 👍🏼 but be careful not to cook them
No better the fridge
Hello friend! Congrats for your videos and recipes! As charcuterie lover, I pass through it a lot of times! The things became better after a made a curing chamber, a homemade one and I used a normal fridge (not a frost free)... inside it I installed two controllers being one for humidity and the other for temperature. What about sharing a video making your own?
Thank you very much for sharing that video, especially because it did not come out the way that you wanted it. Where I live right now it's going to be raining for the next several days, so outside of my kitchen window it will be 10 degrees Celsius and 80% humidity for probably the next two weeks. I am looking forward to making some salami this weekend!
👍🏼 perfect but be careful to flies
👍🏼 perfect but be careful to flies
👍🏼 perfect but be careful to flies
I really like the tips and tricks you add to your commentary, like using the neck end of a cut-down plastic bottle as a sausage stuffer! Ingenious!!! Keep up the good work please!!! I have a question for you: salt pork is made from the pork belly and is about the same size that you used in this video - can I rinse the salt off and use that instead of having to buy a full pork belly that’s about 8 times larger than what you used?
You can try but you have to follow a recipe that you find here on the channel 😉
In my country the temperatures are always high over 86° F.
In my case directly to the fridge? Let me know please. I love all your videos! Greetings from the Caribbean
I done it in Thailand 😉
I would love to try this dry meat version. It's not a failed version for me because my family and I love meat jerky. Hard jerky like the Texas ones.
Keep us updated 🥳 and send me some pictures
I am new to your channel. I love your recipes and enjoy your accent. You really do need to get a small grinder; they aren’t that expensive 😊
Thanks ☺️ for your support 👍🏼
I tried them but by hand is better 😉
U r a great chef
One way to add humidity is buy a $30 humidifier on amazon and put it in your fridge with a $40 humidifier temperature probe.
Thanks for the advice 👍🏼 maybe in the future, now I move to often
Grazie for your video. It is very good. Molto buona. I always wanted to learn how to make salami. I would like to request a pasta dish for a future video.
One Pan Pasta Italian Recipe - Simple but Tasty Pasta at home
th-cam.com/video/_wx03llNvpY/w-d-xo.html
great recipe for every one to make indeed thank you Chef stay save!!! :)
Thanks stay safe too
In tropical places; you can hang it in clay jars and occasionally turn on air conditioning.That’s how you keep things cool and dry in tropical places.
Thanks for the advice 👍🏼
Try have a bowl of water in your fridge while curing. Keeps the humidity up so it doesn't dry so quickly
Ciao Andrea e saluti dall'Israele.
Poco tempo fa' ho scoperto il tuo canale (posso darti del tu...?), e i video mi piacciono moltissimo.
Anche io faccio tantissimi salumi, diversi tipi di carne etc. a casa.
Ho visto in questo video che il salume si è asciutto troppo - hai mai pensato ad utilizzare una scatola di polistirolo dentro il frigo? Così potrai controllare non solo la temperatura (anche se rimarrà un po' bassa) ma anche l'umidità.
Fammi sapere...
Complimenti di nuovo per il canale ei video!
Ciao,
David
Grazie mille del consiglio 👍🏼 devo provare 😉
great video .. stay safe
Thanks 👍🏼 you too
"Sour" tangy salami is not ruined! Fermentation is required for good salami, you just need to make sure the right microbes take hold first. You can buy starter culture from butcher supply or you can put some of last batch that has matured without spoiling.
if you put a computer fan and keep the air constant the salami will not be dry or wet inside. the problem is that the refrigerator does not circulate air and it is possible for you to control humility.
👍🏼 thanks for the advice 😉
Very cleaver, that’s what I like about your recipes, you don’t need special equipment......besides that are very good....👍
Thanks 😉
How did you learn all these recipes? Is there a video about you and your backstory?
I ask people around me 😉
i would say the sugers from the wine was fermented and they caused those air chambers with in your salami , if glacial vinger was used instead of wine the result will be better also alcohol when sublimate add extra dryness to the salami skin ,regards from Egypt
Thanks for the advice but I always used wine and this the first time that I have this problem 😉
You can get a temperature controller on Amazon to plug a small mini refrigerator into. Inkbird ITC-308 Digital Temperature Controller is a good one. It has a temperature probe that goes inside the fridge to the controller outside. You set the temperature you want and it turns the fridge on and off to maintain the temp. You don't have to do any wiring at all, so it's really easy to use. I used one to turn a mini fridge into a low temperature fermenter for making lager beers. Also, can you make some Sicilian pizzaiola sausages?
Thanks for the advice 👍🏼 pizzaiola sausage? Sorry I don’t know it 😬
@@Spectacular-cuoredicioccolato Any Sicilian recipes would be great, and help me impress my suocera;-)
I brew beer and I already have the temp controller, now I will need the humidity contriller (I would get the same brand, Inkbird) but what about the humidifier and dehumidifier ? Can you post some links? Thanks!
Dude, you are just amazing!!!! I am Argentinian but 50% of my family including my dad are from your beautiful Italy, thanks for all your great recipes!!!!
I like thank you
Welcome 🤗
I love the fact you use no cure #2. It's not available here in Philippines so these recipes are perfect. You should write a book :)
Thanks for the idea 😉👍🏼
You should avoid to add any liquid to meet before making a salami. If you add it anyway, then the drying should be slower and much much more than 28 days. Greets from Croatia
Thanks for the advice 👍🏼
I like your Italian slang soo much ☺️
😂 thanks
Love your channel! Sorry it didn't turn out the way you wanted. That's how I cook.
😂👍🏼 ok
Success!! We made this, and the one recipe where you added chili powder and paprika. I like this one better, but the chili powder one was good. We also tried to make Sapprosseta , after watching your other video, but I had to throw it out. I didn't like the smell of the hog middles. We will try and find a more suitable casing.
😱 sorry for the bad experience but I am happy that you like this one 😉
@@Spectacular-cuoredicioccolato It's fine. Now I know what not to buy with regard to casings. I still have red pepper sauce in the fridge. I will try the recipe again. I'm definitely making Corallina again. It was quite simple.
😉👍🏼
Hello could you do a Beef Pastrami ? I am a French butcher and i love your videos 👌👌👌
I will 😉 but you need to wait few months
Thanks for your support 🥳
@@Spectacular-cuoredicioccolato i wait for it and thanks for all your passion on your videos 👌👌👌👌👌
Thanks ☺️