100% Beef Mortadella - Step by Step
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Welcome back. Today we are making a viewer requested video. All beef mortadella. If you have any questions or would like to request that me make a special video be sure to leave me a comment. If you are new here we want to say welcome to the channel and don't forget to subscribe and click that notification bell.
You can find a printable recipe with adjustable quantities for this all beef mortadella here: twoguysandacool...
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Here are the things I use when it comes to sausage making:
Sausage Pricker: amzn.to/2Ji2zha
Butcher Twine & Dispenser: amzn.to/35QFhIa
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/3m...
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Iodophor sanitizer: amzn.to/2Q9jFBM
Thermapen Mk4 (meat thermometer) - tinyurl.com/we...
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Items we use often:
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/3m...
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3e...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
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If you want a printable recipe for beef mortadella with adjustable quantities you can find it here: twoguysandacooler.com/beef-mortadella/
What should we make next. If you have any fun ideas be sure to comment below!!
Very interesting! I want to try it
Cured back fat is a key ingredient to quality sausage, are there any tips or tricks to making this?
Thank you guys ... there is cypriot tradition called samarella ...
Some type of saucisson sec would be cool 🤘
can you make this with squid instead ?!
I'm an old school garde manager from the 80-90s. Your technique is spot on. Well done
Thank you
@@2guysandacooler 🇹🇷🇹🇷 USTA BEN SUCUK YAPMAK İSTİYORUM AMA BANA KOMSE YARDİM ETMİYOR 🙏🙏
people my age piss on people who claim the 90s as "old school"
This video really launched my mortadella to the next level. Thanks a million!
My hack for all sausages is to replace any added water (ice in this recipe) with good stock. I've added pork or chicken stock to pork sausage. I bet replacing the ice with some frozen beef stock would be really good.
Nice. Lots of flavor added.
@@2guysandacooler Try it. It's a heavy-handed technique with no culinary finesse whatsoever, but it adds lots of flavor and never tastes out of place.
Now I feel dumb for having never though of that, thanks. Not only will you get extra flavor but if you make your own stock it should have a bunch of good gelatin which should help with the binding.
call it a recipe asswipe - not a hack - what you dipshits call a life hack I call using your god damn brain
We love this mortadela here in Brazil, specially mortadela Sandwich. Amazing! Thank you for this super video!!
Thank you so so so much for this 100% beef charcuterie recipe. Will now be able to feed my sons good quality halal mortadelle.
it s not halal, he didn t say bismellah :) lol
@@molezaymolbacheh4157 so?
@@molezaymolbacheh4157
Really for this question?
@@molezaymolbacheh4157 that makes it kosher.
@@sofyane4428 jewish are quite or more underground people, Muslims are more exhibitionist, more to show but nothing inside! i m from Muslim culture :) lol
Good tutorial but the tools used to make it are more commercial for businesses rather than households!
Thank you for sharing. Bravo! Looked delicious!
I've been watching all of your videos since late January. Out of the numerous I saw I decided to start my journey making Mortadella. Reasons for starting here were,
1) I love mortadella
2) It seemed pretty easy
Wanted to make mine with pork though. I saw that UMAi dry had a recipe on their website, so I used their recipe following your steps. And I'm posting here because you are the man,. and any advice would be greatly appreciated....
Grinding went well. When it came time to make the batter, I broke it into 4 parts to ease the strain on my food processor. Food processor ended up breaking on the last of the 4. I then decided to put that last batch in the kitchen aid and whip like you mentioned in the hotdog video. When i was done I mixed the last portion with the rest. added my fat, peppercorns. and pistachios. Mixed, and stuffed casing. When it came time to cook. I used the sous vid. Cooked @ 140 for 3 hours. When the time was up, i thought about it and said to myself how do I know it was actually cooked to right temp. I inserted a meat thermometer. The temp read 130 and thought I was trying to get to 140. Then I decided to google what the temp should be. Stanley Marianski's recipe said internal should be 157. UMAi dry's recipe which was based on Stanley's said they cooked to 150. So i restarted my timer for 2 more hours. I then checked when the time was up and it was 133. I then decided to raise the temp and set to 145. Cooked for 2 more hours. Temp went to 145. Raised the temp to 155 and cooked for 2 more hours, which brought me to 155. So i'm finally at 155 and i couldn't figure out why it took me so long. Then I realized your time table was based on the weight in your recipe. I was using a different recipe with a heavier wait.
My question is, 1) what should the internal temp be? or what would you recommend?
2) is poking the sausage with a food thermometer going to mess it up because i'm creating holes for the water to get in?
3) Does raising the temp of the sous vide while cooking mess anything up?
4) is there a rule of thumb when deciding what temps and length of time with sous vide?
As for my mortadella, it came out ok. I was worried mixing the last part in the Kitchen Aid would ruin the batch. I did follow all of your chilling and ice guidelines. My only complaint about the Mortadella I made is the flavor is a little too strong. I should have just followed your recipe. They have caraway, and anise. You don't have those but have smoked paprika and fennel.
I really appreciate all of these videos that you make. I noticed there are a lot of recipes posted, but nobody shows you how to actually make this stuff. And when they do they don't get into the details as you do.
How cool!! Thanks for the message. If you are cooking pork mortadella sous vide you can cook it till the internal gets to 145F for at least 1 hour (depending on how thick your is). If it's beef you can cook it till the internal gets to 135 - 140f (for 1 hour)
2. poking the sausage will allow water to get in and could dilute the seasonings. If it's stuffed tightly and there is a good seal though it should be fine
3. raising the sous vide temp is ok and will not hurt anything
4. There's no hard fast rule when it comes to sous vide cooking. It all comes down to thickness of meat and the temperature you are cooking at. The thicker the meat the longer you have to cook it. A few inches can cook for a couple hours where 4-6 inches might need 6 hours... Just as an example..
I wonder if a vitamix can be successfully used instead of a food processor (in batches).
Looks perfect
Thank you my friend
I made this a kilo of beef mortadella a week ago , it was sensational, better to make at least 5 kilo soyou can keep the rest in freezer.
professional ..respect
Hi sir ,Great video ,systematic explanations ,Thanks a lot
Well this is the best mortadella I have seen. I will try it. Thank you
You are welcome 😊
@@2guysandacooler Can you drop the translation into Arabic?
@@immobilierelhamzaoui7946 If you go to the website (recipe in the description) you might be able to google translate it
@@2guysandacooler ok
So good really. And so proffisional. But can we do this for a small family member i even have non of the equipments. But
So big excellent work 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Wow I'm speechless!
Outstanding. Great process description.
Hey looks excellent
It was awesome recipe, thank you soooo much. i really liked it, great description and explanations and tips. looking forward to watching more recipe videos from you.
Thank you for watching.
Sensational! never get tired of your vids and look forward to the next masterpiece.
Thank you.
I assume that the mortadella with the larger fat pieces included is part pork, and the fat is pork fat. That’s generally the style I’m familiar with, so this is really interesting to see all beef. I’d like to try it soon. Good content!
Great video as usual. I think you could do a whole video on tying and trussing. Showing the little details like typing off the ends with your double knots ect. Would be great to see how you guys finish off your salamis. Thanks for the videos.
I like the mortadella without the pepper corn but with olive either way its an awesome
I wish I had the equipment 😍
I’m in ah. Nice detailed instructions with all the watch outs. You could almost do this for a living. Love the high dive into the pool!
Thank u man mortadela lover its good
You got a big thumbs up and a subscription from me. Thankyou for a very informative video. One of the best I have seen on sausage making.
Thank you
@@2guysandacooler I checked out your sausage supplier. Unfortunately the freight charge to here was $100 for a $10 item, so I will have to make do with what I have here locally.
@@just_russ4633 Oh WOW. That's crazy!! Local will have to do 😁
Looks perfect
Thank you
Made this recipe with two un-trimmed tri tips...fat on. Local butcher was closed on Sunday when I decided to jump in so I used my best guess option. The fat ratio worked out about perfect after doing all the trimming. This recipe and video worked perfectly....hitting all the key marks all the way through. Ended up with a delicious mortadella...I used pork fat with half and green olives with the other (olive loaf). Olives didn't stay intact very well with the thin slice i perfer but still a huge success for my first attempt at an emulsified sausage concoction. Thanks for the recipe!
im so hungry now...
update: i am no longer hungry.
Hi! Thank you for the detailed video !! Could we use this recipe in a deli meat press ?
Thanks !
fabulous ! plus ending with Napolitan music ! salute from Belgrade, Serbia
grazie tante ! I hope, I said it right...Io non so parlo Italiano...English...
Hello
I did the mortadella… the recipe is a success but I had an issue… I added pistachio to one of the mortadellas and green olives to the other one… my problem is that the olives and the pistachios are falling off … Any tips to make them hold??
Thank you
at least your said it rite bravo
I don't have a meat grinder, could I use regular ground beef?
Sure.
Man what a wonderful video.
I could almost taste it!
Jim in Chile
Thank you so much for all the great videos including this one. I'm excited to make this. If using a KitchenAid mixer, how much cold water should we use and what temp do you recommend? (I presume we use water instead of ice when using a stand mixer, correct?) Thanks!
Wow!!! Incredible. Thanks a lot, got to invent new vocabulary to reallly express myself. For now, Excellent.
Thank you
bravo
There is no way it would taste or be anything like real mortadella.
Hi, I am fron Venezuela
Why did you use cure No. #1? Was it necessary since the temperature was always low?
For a few reasons, to preserve the color, and to protect the meat during the long cooking time
Many thanks for this beautiful recipe...How could we take it in the fridge? 3 days or more?
Wow, this is worth it! The most important is that it does not contain all those chemicals (the nitrites and flavors). Also, number one is that is all !!
من فضلك المقاير والطريقه باللغه العربيه حتى استطيع تنفيذ الوصفه فانا لا اجيد غير اللغه العربيه
Is this using curing salt or not? How long the expiration dates?
Any tips on how to monitor the internal temp during sous-vide without piercing the “bag” and letting water in?
No. Unfortunately not. 3 hours generally does the trick. If you are not sure you can let it go another hour
I recently discovered mortadella. It was a fantastic addition to my version of an American / Italian sub. Salami, Capicola, hot ham / ham, and then this mortadella.
Looks so yummy
Delicious
🔥🔥🔥🔥💯💯💯 man I quit eating pork about 20 years ago, it is so hard to find beef lunch meat salami and mortadella.. ty
@@basirj8578 why brother? The New testament in the Bible and the book of Enoch, and the Dead Sea scrolls, tells us not to eat pork too. Not to offend you I have issues with Muhammad and his 6 year old wife.
You know it's a very interesting topic and sadly I've seen much division over this very issue.
Or run for your life!!
اا_________________لله و اصغر 👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️ اا___________________لله و اصغر ‼️‼️‼️‼️‼️
Italian pork is the best!!
Have you tried using myrtle to get that traditional flavor?
Mortadella is my ABSOLUTE FAVORITE deli meat!! Thanks. I'm going to make this. I have everything to make it.
This is a super tricky sausage to make and can be a little hard on your food processor. Just a heads up😉
Could you use coarsely chopped beef fat to mix when you added the spice and the pistachios???? What do you think???
Thank you for sharing 👍
What type of casing is best ?
Casing Natural , fibrous or plastic
I believe mortadella is originally made with horse meat
I have no idea how I stumbled upon your channel but I'm sure glad I did. Very unique content. Love it.
Nice recipe, but we modern people use Celsius, Fahrenheit (a Dutch man) is obsolete in a modern world
Let me explain how I work. I use Fahrenheit for temp (more precise) and I use grams for weight (more precise).
Hi. How long does it last in the fridge?If we dont freeze it
I was searching for beef salami and I came across your video. Thank You so much. Now I’m think about adding olives, or even a smoky flavor to my bologna. Thank You so much .
شكرا للشيف على الوصفة ارجو كتابة البهارات بالعربي و شكرا
hi eric i just started subscribing and i really enjoy the charcuterie in this channel i just wanna know is there any classic way to pour the mortadela without the big sausage maker ?
Absolutely professional video, presentation in all culinary aspect. Bravo
Cheers.
Wouldn't it be more beneficial to add non fat dry milk to reduce shrinkage when cooking
You could add nfmp. This recipe uses potato starch instead which does the same thing..
What can we use instead of the casing as it is not available in Pakistan
Sodium Erythorbate is mixed at what point? With the ground beef that is mixed with curing salts before refrigerated overnight?
It's mixed with all of the rest of the spices
very very very nice
Very popular in Egypt with the Name Lanchun which is driven from the Turkish name Lahmcun which is a Turkish version of bologna. It is very popular in Egypt, I mean beef, Halal mortadella.
beautiful equipment
Hi there, is 140F enough ? In my country everything is made 160F in the core for 10min
Another nice sausage, I'm going to try it. You use potato starch, is it also possible to use phosphate as binding.
Yes you can!
How long can it be kept in refrigerator and can I vacuum and freeze the unsliced leftover?
How is it pink without colouring?
there is curing salt in this recipe (it's optional)
It looks better and tasty vs the one bought at the supermarket. Definitely will give this recipe a try at home. Thank you for sharing!
ممكن لو سمحت المقادير بالعربي لأني من مصر
Damn you have this down to a science, literally. Cheers!
Guys I have set up a drying fridge and its running at 75% Humidity at 8c without me adding any extra equipment. Is this a suitable environment for curing my Salumi, Chacuterie and meat? I have just placed a small usb fan inside to improve airflow. Its a brand new tall larder fridge so I can hang everything from Shelves
Please be careful when you try to move the meat with your hand while in the food processor, these blades can cut you real bad. Happened to me once
ACIKLAMALARINIZ YETERSİZ SUYA YAZI YAZIYORSUNUZ ÖLCÜ YOKANLATIGINIZ BİR ÖLCÜSÜZ ACIKLAMA OLURSA OKADAR COK SİZİ TAKİB EDENİZ OLUR BU DA SİZİ DÜNYADA TANITIR GÜL SUNANIN ELİNDE GÜL KOKUSUYLA PARA KALIR SAYGI VE HÜRMETLE
Hello, thanks for the valuable information
I'm planning to start small project in Lebanon to produce Italian mortadella type
May you help me guiding me to the exact recipe, required machinery and preparation step by step,
Thanks in advance
Working in a whole animal butcher shop that makes everything in house, I emulsify quite a bit. I've yet to break anything in the process, but I've always been curious... What does a broken farce look like? I only know by description but I've never seen it.
It looks the same as a regular farce but the difference is when it's cooked all the fat will leak out everywhere...
Hello Eric! Could we use corn starch instead of potato starch?
yes
@@2guysandacooler thanks..I"ll try this weekend. Here in Brazil its common to have cornstarch in supermarkets
Thanks for the recipe. It looks really delicious. I have 2 question. I would appreciate it if you took the time to answer. Thank you in advance. The first one is about insta cure and sodium e.. something) I don't have it and also I am not sure where i can find it. So can i skip these? And the second is about cooking. Again I don't have the tool you are using it. I wanna make this recipe in stainless steel ham maker. So if i keep an eye on tempreature of water can I cook like that?
Your videos are great! Thanks for them. What are different options for a binder? I stay away from potato, rice, sugar, and flour.
egg, carrot binder, soy protein, corn starch
It looks great. Where can I buy great beef mortadella?
Too lengthy process 💙💙💙💙👏 loved the whole mortadella making. Hats off to your patience❤️
Thanks for your recipe iwNt making typs of susage anD coldcut for sale please lead me 🙏🙏🙏
I have a question regarding the insta cure #1. Do I need to add it with the salt after mincing or I add it the second day when doing it with the food processor? Another question regarding the way of cooking. Is there any other way than sous vide? I mean like steam oven ?
I would add it when you add the salt. A steam oven would be the preferred way to do it
@@2guysandacooler do you recommend one for small business. I trust your recommendations.
Beautiful!😘
Awesome ! What type of casing do you use?
Mortadella has big chunks of fat.
That doesn't look like mortadella.
The quantities of ingredients please
Check the description box. The recipe link is in there
No nitrille?
Subscribed! Can you also make kielbasa?
Thank you. Here's my kielbasa video: th-cam.com/video/YLI6ixNX5Tc/w-d-xo.html
He made that look too easy
Could you give me some details on your food processor?
How much power are we talking?
Fantastic elaboration, very good work with excellent results, exquisite mortadella with pistachios, thanks
Many thanks!
Any substitute instead of the potato starch? In case not available...
And
What does the potato starch do exactly.?
Great video..as usual.
Thank you .
You could use corn starch or non fat dry milk powder. These are binders that help with the water holding capacity and the texture of the finished product.
Hello, what binder did you use? Also can this recipe be done with turkey or chicken?
It doesn't look dense enough too many air pockets when it's like that you can't really slice it super thin. 👎
Hi, Eric! How long this homemade mortadella lasts in the fridge? Thanks!
IT DOESN'T LAST AT ALL. EVERYTHING IS EATEN QUICKLY