Was this a re-upload, or am I having ridiculous déjà vu *Edit*: Nope! Not quite, makes sense! Good to have the whole process again with the different "style" sausage
I am never going to get all the equipment for this or even risk making my own... but it’s so therapeutic and interesting to watch someone else do it, keep up the good work Glenn :)
If it pains you to say it, Glen, might I be so bold as to suggest that you don’t say it, and tell those who are disturbed by the lack of clarification to go pound sand? Can’t wait to try this. Looks good.
Gavin Webber ("curd nerd"), a cheese making TH-camr, was served with a cease and desist letter by lawyers representing Italian cheese makers, as Grana Padano has a P.D.O. designation.
@@OptimusWombat i love curd nerd.. man people take cheese videos WAY too seriously always getting angry about naming. (usually one specific nation that will not be named)
It’s protected by law. It’s to protect people’s traditions and culture by preventing (bad) imitations and using their name. Call it something else and it’s all good.
@@OptimusWombat I know it seems ridiculous, but these are how traditions are kept in our modern world. When people start marketing inferior products claiming to be something else, we lose out on what it's meant to be. Same reason why people think they are buying parmesean cheese in a plastic shaker at the grocery store... I can attest as a calabrese, that the bastardized versions of calabrese salami and sausage in the typical store are infuriating
@@MrSteelermania I understand why they did It, and I'm not arguing the point (in the end, the cease and desist was withdrawn anyway). I'm simply pointing out why Glen here may have added the "style" caveat.
using the ground meat to finish the grind is a great idea. for years i thought i was a Grinder Genius what with the bread trick, now only to realize i am a lowly poser. :-)
It would be interesting to add buttermilk powder to your list of experimental cultures and see if it actually ferments. I know people use it to add tang to summer sausage.
Hi Glen - I was hoping that you would speak to what you did differently with this salami compared with the last one, that kept you from getting the dry ring around the outside and mushy centre.
It looks like it was filmed at the same time as the other one, perhaps leaving it in the dry ager longer helped or maybe it was the alcohol? I guess we'll have to wait and see. 🤷♀️
Amazing video man . Great content. Just one constructive feedback, add the salt an hour prior to the meat before the paddle stage. It extracts the myosin amd makes it easier for your stand mixer to get it to that sticky stage.
I grew up in an Italian household, and my jobs as a kid were holding up the sausage as it came out of the machine into the casings, which were sometimes feet long. I also went to the cellar to bring up a pitcher of wine for dinner. Kids got wine 1/2 and 1/2 with water.
I sampled saucisson very recently produced by a NYState company called Jacuterie made from grass-fed Vermont heritage pork. Remarkable. As good as any imported product I've ever had. Bubble aeration for 48hrs will also remove all stable and unstable chlorine from tap water. I envy your meat curing setup.
Glen, thanks for great video's! Been catching up on old videos. I saw some photo's when you were in China and you and Julie look so different bundled up, almost unrecognizable.
Next time you could also freeze your stand mixer bowl to keep it extra cild!! But thats more useful if you are making a fully emulsified sausage (think bologna). LOVE THE SHOW!!!
Try stuffing it MUCH tighter Glen. It will contribute to the end product texture, and loose stuffing may lead to casing unsticking from the sausage, which creates a great environment for bad types of mold. Good mold is a dangerous game to play too - it's so volatile it will contaminate all the product in your Dry Ager, which you probably already noticed at that point.
Good job! Few tips. The natural casing you used is not a beef bung, it’s a beef middle. Also, if your not getting the mold growth you want with the Penicillium Nalgiovense, your relative humidity may be too low during the fermentation stage. Personally I do not like the taste of P. Nalgiovense - I use a different mold whose taste I enjoy quite much. Good luck!
It's strange as a viewer, because the inside looks a lot like the failed sausage from some time ago where the outside dried too fast in the fermentation chmaber. You seemed to emmidietly be able to spot that there was something wrong there. How would one differentiate between a successful cure and a failed one when it looks so similar?
@@DavidWilliams-ko4vl, try toasting whole coriander seed before crushing it in a pestle and mortar. I toast them in a dry frying pan until you smell the oils and they start making a popping sound.
Your explanation of fennel vs aniseed has finally made me figure out why sometimes if there's maybe a little too much fennel flavour I don't like it... I definitely am not a fan of aniseed
We didi it on our channel in 2010 - 11 years ago... probably time to update the video, but it's one of the few where Julie cooks: th-cam.com/video/QfKiQ0KgXFo/w-d-xo.html
Luckily they still use chlorine here. Being a gardener, I'm really hoping they never switch. At least you can control the chlorine content and it's actually a micronutrient for plants.
I suspect for efficiency, Glen reuses some of the footage from the other sausages he made that day (he said we was doing 5 in the same day) and stitches together each new sausage video, rather than repeating the same things to the camera over and over. It feels like there's a lot of reused footage in here, so it can feel a bit like deja vu.
A few of the chapters in the middle were repeated from earlier videos, as he was making several sausages on the same day all with the same process. I expect to see these chapters again in a few other videos down the road.
Hi Glen, actually in my country we have a pizza called Calabrese. You have not idea how wonderful taste give those sausage. In fact we used green olives...people here in US are not familiar with these flavors !!!!.
Hahahaha - That's why I put this in at 0:09 just for you. I also put that disclaimer in the title and on the thumbnail... but I guess that wasn't enough?
I always thought that activated charcoal filters removed chloramine, but upon looking it up, it turns out that they don't! You learn something every day, I guess.
@@MrSteelermania hehe I remember not really getting why it was such a big deal to protect names like this until I tasted Czech and American Budweiser. the poor Czechs has to deal with their beer being smeared into the ground because it’s not protected properly. Same with Plzen and all the shitty pilsners. Just call it something else.
Tried my own last week. 30g salt 10g pepper / kilo, lamb casing, no starter culture of any kind. It will be ready by 4/20. Can't wait to see how it turns out
cant find any big casings, for stuffs like coppa/pancetta here in canada, montreal... i guess its around 4-5 inches diameter? 1-1.5 decimeter.. does anyone know any website that sells that kind of casing in canada, at all? thank you !
@@LJTomlinson1 I just checked on my phone, laptop, and desktop and in all cases I could see the recipe in the description box. Perhaps you don’t know where the description box is?
I'm really jazzed to hear that this batch didn't have the hard case issue that the other sausage did. Never stop learning and improving.
Was this a re-upload, or am I having ridiculous déjà vu
*Edit*: Nope! Not quite, makes sense! Good to have the whole process again with the different "style" sausage
I came here for this comment, up until minute 14 felt like it was the same as a previous video.
Exactly. Like the sliding raw salami on the tray. It was exactly the same in the previous video!
Would have never thought of that grinder trick. great idea.
That looks great! Congratulations 👏👏🎊🎊🎊
It tasted fantastic - Getting better with every attempt!
I am never going to get all the equipment for this or even risk making my own... but it’s so therapeutic and interesting to watch someone else do it, keep up the good work Glenn :)
@Krogan Love hey so are you saying you don't even put it in the fridge? Just hang it out in the open on your piano?
If it pains you to say it, Glen, might I be so bold as to suggest that you don’t say it, and tell those who are disturbed by the lack of clarification to go pound sand?
Can’t wait to try this. Looks good.
Gavin Webber ("curd nerd"), a cheese making TH-camr, was served with a cease and desist letter by lawyers representing Italian cheese makers, as Grana Padano has a P.D.O. designation.
@@OptimusWombat i love curd nerd.. man people take cheese videos WAY too seriously always getting angry about naming. (usually one specific nation that will not be named)
It’s protected by law. It’s to protect people’s traditions and culture by preventing (bad) imitations and using their name. Call it something else and it’s all good.
@@OptimusWombat I know it seems ridiculous, but these are how traditions are kept in our modern world. When people start marketing inferior products claiming to be something else, we lose out on what it's meant to be. Same reason why people think they are buying parmesean cheese in a plastic shaker at the grocery store...
I can attest as a calabrese, that the bastardized versions of calabrese salami and sausage in the typical store are infuriating
@@MrSteelermania I understand why they did It, and I'm not arguing the point (in the end, the cease and desist was withdrawn anyway). I'm simply pointing out why Glen here may have added the "style" caveat.
4,000 views already? i guess people DO want to see the sausage being made
Such an under rated comment 😅
This style of sausage is one of the most popular toppings for pizza in Brazil, you find it in every pizza place. It's basically our pepperoni.
I’m always extremely impressed with how much effort you put into your videos
using the ground meat to finish the grind is a great idea.
for years i thought i was a Grinder Genius what with the bread trick, now only to realize i am a lowly poser. :-)
This episode is for sure one of my favourite!
It would be interesting to add buttermilk powder to your list of experimental cultures and see if it actually ferments. I know people use it to add tang to summer sausage.
Hi Glen - I was hoping that you would speak to what you did differently with this salami compared with the last one, that kept you from getting the dry ring around the outside and mushy centre.
It looks like it was filmed at the same time as the other one, perhaps leaving it in the dry ager longer helped or maybe it was the alcohol? I guess we'll have to wait and see. 🤷♀️
Lord I love this show. Glen and Jules are just brilliant.
"...I just do my best..." We all do, dude, we all do.
Amazing video man . Great content. Just one constructive feedback, add the salt an hour prior to the meat before the paddle stage. It extracts the myosin amd makes it easier for your stand mixer to get it to that sticky stage.
Really interesting, there is so much more to making cured meats than one would think. The result looked really delicious too.
I'm thinking, "That would be good on pizza," just seconds before Glen says it.
so glad I can watch other people stuff sausage, one year was enough for me, as a butcher.
Yum
I grew up in an Italian household, and my jobs as a kid were holding up the sausage as it came out of the machine into the casings, which were sometimes feet long. I also went to the cellar to bring up a pitcher of wine for dinner. Kids got wine 1/2 and 1/2 with water.
I absolutely love you. You are so freaking real. Remind me of my Dad. Not that your old. He’s a Newfie limey! Poor spelling. Sorry. Keep on!
Thanks. I enjoyed this. Simple, straight forward presentation. Thanks again.
I sampled saucisson very recently produced by a NYState company called Jacuterie made from grass-fed Vermont heritage pork. Remarkable. As good as any imported product I've ever had.
Bubble aeration for 48hrs will also remove all stable and unstable chlorine from tap water.
I envy your meat curing setup.
Yes ! Mold ! Some day I hope you grow your own little friends
very interesting - thanks for walking us through this. very well done video!
TH-cam is not notifying me of your uploads...yes i am a subscriber and yes the little bell is ticked.
The meat grinder trick. So simple.
Great video. Thank you, Glen!
Yes yes yes great I can’t wait to watch this
Great ´How To’, Thank You! 👍👍👍
Glen, thanks for great video's! Been catching up on old videos. I saw some photo's when you were in China and you and Julie look so different bundled up, almost unrecognizable.
I am a big fan and you have really impressed me to get in the kitchen so thank you and please continue.
Friday Friday!! Mmmm sausage!
That salami looks incredibly delicious! I wish Smell-O-Vision was a reality. 👍😁
Next time you could also freeze your stand mixer bowl to keep it extra cild!! But thats more useful if you are making a fully emulsified sausage (think bologna). LOVE THE SHOW!!!
Ah yes, a little bit of sausage to go along with Gavin's Cheese and Desist.
A great way to make this is in a walk in fridge keeps everything very cold ideal temp
Extremely informative....thanks Glen!
Glen saying he's sorry about not doing a knot tying tutorial on a salami video is the most apologetic Canadian thing ever.
Try stuffing it MUCH tighter Glen. It will contribute to the end product texture, and loose stuffing may lead to casing unsticking from the sausage, which creates a great environment for bad types of mold. Good mold is a dangerous game to play too - it's so volatile it will contaminate all the product in your Dry Ager, which you probably already noticed at that point.
What's the process for a contaminated ager? I guess we don't have to get as drastic as chlorine dioxide? 😂
For the longest time I just thought he was filming in his personal kitchen lol
Given how much time he spends alone in it recording, that IS his personal kitchen.
Good job sir thank you .been wanting to try to make some.
could you make pepperoni? We are having trouble getting it locally in the pandemic and I would love to see how it turns out done at home.
Good job Glen!
Good job! Few tips. The natural casing you used is not a beef bung, it’s a beef middle. Also, if your not getting the mold growth you want with the Penicillium Nalgiovense, your relative humidity may be too low during the fermentation stage. Personally I do not like the taste of P. Nalgiovense - I use a different mold whose taste I enjoy quite much. Good luck!
It's strange as a viewer, because the inside looks a lot like the failed sausage from some time ago where the outside dried too fast in the fermentation chmaber. You seemed to emmidietly be able to spot that there was something wrong there. How would one differentiate between a successful cure and a failed one when it looks so similar?
Glenn's research is awfuly underrated
This guy is living my dream.
That's a neat pH meter - do you have a link (or mode #) for it that you'd be willing to share?
ive been excited for this one
Does anyone here realize how expensive those Dry Agers are ?
Love to see you make Brothers Peperoni
Not being able to see the camera in the reflection of the kitchen aid bowl is pretty epic, Glen
searched for some good music and found a good recipe too.
👍
He said bung. 😄
Awesome vid. Canadian made to boot.
Please have a look at making Biltong and Droe Wors. Both are South African staples.
I think you’ll like them.
just tried making biltong. it came out, but i think i used tasteless coriander. curing and drying process went fine.
@@DavidWilliams-ko4vl, try toasting whole coriander seed before crushing it in a pestle and mortar. I toast them in a dry frying pan until you smell the oils and they start making a popping sound.
In Italy we put something similar (the "salamino piccante") on pizza, and we call that pizza "diavola", which means "devil's"
The easiest way to de-chlorinate water is to add a little vitamin c.
Google degree hour fermentation for some really good info to keep your process safe. Keep up the great videos!
great video!!! isn't this the salami fail video you made I'm getting serious de Ja Vu vibes from it.
He mentioned in the video he made several sausages in one day. So same filming day different style of sausage.
Looks delicious, were you using pork? And if so any particular cuts?
Yes - the entire recipe is in the description box.
Hello Glen now im watching all your vids and im i would like to hacmve a list of yoyr propucts i mean the tools and things you use .
Glen, would using the hook work the same, and be less ejecting of the meat? Thank Glen! 🇨🇦
Your explanation of fennel vs aniseed has finally made me figure out why sometimes if there's maybe a little too much fennel flavour I don't like it... I definitely am not a fan of aniseed
Perhaps you could show us a DIY vanilla extract?
We didi it on our channel in 2010 - 11 years ago... probably time to update the video, but it's one of the few where Julie cooks: th-cam.com/video/QfKiQ0KgXFo/w-d-xo.html
You’re a braver man than I.
Hi, Glen. Looks fantastic. Where are you finding your Prague #2? I’m only finding #1 when I look.
I ordered from www.stuffers.com/ They have a lot of great sausage ingredients and tools.
Hell yeah great content
Are you planning on making ‘nduja? I’d love to see that
Luckily they still use chlorine here. Being a gardener, I'm really hoping they never switch. At least you can control the chlorine content and it's actually a micronutrient for plants.
You're very lucky!!!
I wish every day for my water company to switch back.
I think it's going to take a crusade to make the switch.
@@gardengatesopen I heard there's a way to get rid of the chloramine with vitamin C. Never tried it, but it's a lead for you anyways.
@@acemcplane Thank You, I'll look into that. ❤
Is this me going crazy or is this reupload ?
I suspect for efficiency, Glen reuses some of the footage from the other sausages he made that day (he said we was doing 5 in the same day) and stitches together each new sausage video, rather than repeating the same things to the camera over and over. It feels like there's a lot of reused footage in here, so it can feel a bit like deja vu.
A few of the chapters in the middle were repeated from earlier videos, as he was making several sausages on the same day all with the same process. I expect to see these chapters again in a few other videos down the road.
Would love to see a New England style ipa brewing series of videos!
What small dry ager do you use?
Hiányzik belőle a pirospaprika és az erős :D
Have you tried the ice trick? I saw a few sausage makers just add ice cubes to the grinder
I have a well for water. No chlorine of any kind.
The joys of very small town living. I can legally have a well.
Congrats on beating Ron Jeremy's record for sausage videos filmed in a single day.
how long would this keep for in the fridge, or how would you store this
If love to see some experiments with vegan salami, but what would even be a good place to start...
Hi Glen, actually in my country we have a pizza called Calabrese. You have not idea how wonderful taste give those sausage. In fact we used green olives...people here in US are not familiar with these flavors !!!!.
Not calabrese salami but looks pretty good 👍
Hahahaha - That's why I put this in at 0:09 just for you. I also put that disclaimer in the title and on the thumbnail... but I guess that wasn't enough?
which ph meter is used? looking to buy and all are expensive...
I use an ice cube trick to push the last meat through the grinder plate and blades.
What is the name of the mold building substance or liquid thanks
I always thought that activated charcoal filters removed chloramine, but upon looking it up, it turns out that they don't! You learn something every day, I guess.
Part of the reason they use it is because it's damned near impossible to remove without chemical assistance.
Ok... I'm a little confused. It was only cured for 1 month, but that was longer then you expected?
Or was there a mistake in the dates?
@9:08, it's not even cured and it still looks awesome.
Is calabrese trademarked?
You dont have to please anyone. Do it your way .
This sausage is protected by origin.
@@kvikende as it should be!
@@MrSteelermania hehe I remember not really getting why it was such a big deal to protect names like this until I tasted Czech and American Budweiser. the poor Czechs has to deal with their beer being smeared into the ground because it’s not protected properly. Same with Plzen and all the shitty pilsners. Just call it something else.
the mold that you use, is it called mold-600? or is it a different one?
seen description lol sorry i didnt look before i asked
What happened to the other sausage that did not turn out? Was it spoiled? Did you have to throw it away?
Tried my own last week.
30g salt 10g pepper / kilo, lamb casing, no starter culture of any kind. It will be ready by 4/20. Can't wait to see how it turns out
cant find any big casings, for stuffs like coppa/pancetta here in canada, montreal... i guess its around 4-5 inches diameter? 1-1.5 decimeter.. does anyone know any website that sells that kind of casing in canada, at all? thank you !
Stuffers.com (from Vancouver) has 'Beef Caps', which is what I've been using for coppa. They are 4.5 - 5+ inches
@@GlenAndFriendsCooking thank you !!
hi glen hi friends
Good job Glen! No close up of your fingers but but but what about the manicure shot? 🤪
The recipes are not showing up at the end of the video.
The cured meats recipes are too complex to fit at the end of the video. But like always they are written out in full in the description box
@@GlenAndFriendsCooking I see no receipt in any of the discretion boxes.
@@LJTomlinson1 I just checked on my phone, laptop, and desktop and in all cases I could see the recipe in the description box. Perhaps you don’t know where the description box is?
@@GlenAndFriendsCooking I'm sorry I missed the read more button.
Should watch Ordinary Sausage for a sausage expert. He made a Thick Water Sausage.
So jealous of your dry aging fridge