Time Stamps: Ingredients for Basic Salami : 0:00 Grinding Meat for Salami: 1:08 Properly Mixing Salami: 1:18 Tools to make Salami 1:54 Preparing Casing for Salami 2:10 Properly Stuffing Salami: 2:26 How to Tie Salami Links: 2:46 Review on Good Manufacturing Practices for Dry and Semi-Dry Sausage Products: 3:25 Fermenting and Testing pH of Salami at Home: 3:46 Drying Salami Properly: 4:38 Cutting into Salami after 45 days of Drying: 5:22
You finally convinced me after being on the fence for about 15 years to get into fermented sausages. I have been making fresh sausage for more than 30 years and have studied the fermented sausage craft but never took the leap. The use of long black pepper is a great addition to the flavor mix and I recommend it to others.
Oh man thanks so much for checking out the video and trying to make salami! It’s going to go great for you especially if you know how to make fresh sausage. Let me know if you have any questions 🙏
The salami saga continues! Wow, this one does look awesome, and I really wish I could try some. I am now even more inspired to make some salami. Some day ...
I just watched this video. I am making my maiden voyage on Saturday with some salamis. I think I have everything I need for this recipe. Thank you, Matt, you have been extremely helpful on my journey to learning about food preservation and one of the most beautiful things on this Earth, Salamis. I might venture into the sausage world. I am a little intimidated by using natural casings or animal casings. Great tutorial thank you again
Good looking salami!! I also have an STX grinder, have you done anything to quiet the beast down? Like the grinder but it is incredibly LOUD! Thanks for sharing!
Hey thanks for checking it out! Yes it is very loud, no I haven’t any tips to make it quieter 😅 but I will say it has ground up 100s of pounds of meat with no issues yet! That’s all I can ask for 😁🙏
Great vid; great channel. I'm going to copy your 'hang them in a bag" method for fermenting. Have you made any changes to this system since you made this video? Also, do you have any bad results from the salamis touching while fermenting?
Thanks so much! I like to hang them in the bag because if the casing and loop will hold through fermentation it’ll almost certainty hang through the drying period. I have also just fermented them in a bag laying on my kitchen table. I’ll do that with smaller diameter Salami. I’ve had the salami touching through fermentation period with no issue what so ever. Hope that helps, thanks for the comment! ❤️🥩
@@MatttheButcher Awesome tips! I really appreciate your reply. Thanks One bit of clarification before I do this though. It seems like you aren't using mold 600 while fermenting. I'm a little worried about having the salamis touching each other because of this issue here. drive.google.com/file/d/1r6xgWknkprbyLPxiXd62fWhGdbRe9Sco/view?usp=drivesdk If you zoom in you'll see the penicillium soup that I made. I wiped them and hung them but they're all a bit yellowish where they were wiped. 2 part question - 1. Do you think I should pitch this batch? 2. Do you think this will happen again if I hang them in a bag (with mold 600) and allow them to touch?
@@nvidiashield-tz5vc they look fine! I personally don’t use mold applications because I typically get a little bit of natural mold in my chamber that grows anyway. If you are concerned of what has already formed, just make a solution of 50% water and 50% vinegar and wipe them clean and then hang them up to dry . If you did hang them up to ferment with the inoculated mold, the same thing would happen. It is all a learning process. You’re doing great 🙏
Hi there thanks for checking it out! Yes I do, you can see in more detail in my other video “dry cure meat at home: before during after” hope that helps 🙏🙏
@Matt the Butcher I enjoyed watching your videos, excellent content. I have a similar setup, but I have my fan on a timer to come on every 3 hours for an hour. I've been playing around with the wine fridge, and the temp stays within 4°f of the setting. The humidity does drop fast and hits the low 50s for a while before it steadily increases again. I try not to overthink it as it seems to get the job done. I just don't want to make sure my meat is healthy.
@@TheWonderofCichlids yeah typically with the smaller wine fridges you will surely get fluctuations. Totally normal! Sounds like you’re doing great 🙏 I’d love to see your chamber set up if you have time to email me photos!
Hey thanks for the encouragement ! I have a about 4 videos in my file right now just waiting to be edited 😭 iv just rearranged a few things to make more time for it though! Keep following, coming soon. Cheers! 🙏❤️🥩
followed your recipe started with 1550 gr of Pork and adjusted for the ingredients. It went together very well. But... I don't have a food grade PH meter, I bagged the chubs and they went into the oven. Looks like yours in the vid went about 18 hours. Would you say that is an average benchmark?? thanks
Should be the same, but check manufactures directions just to be sure. 👍👍 honestly it doesn’t matter how much bacteria you have in the equation. They can only survive with sugars in place and once it’s eaten up they’ll die off. So if you have 0.3% sugar they’ll eat that much and produce lactic acid to about 5.0-4.8ph. You’ll get the same result with 1% bacteria culture or 0.01% bacteria culture. The only thing that changes is time. More bacteria introduced at a time will speed this up. As a hobbyist becomes more skilled they’ll typically utilize all of “degree hours” they’re allotted for the formulation. Most books will say you need 48 hours or less to hit isoelectric point(5.3ph). BUT you can take longer to get there according to “good manufacturing procedures for salami”. This will produce tastier salami by giving other good bacteria’s a chance to create more flavor too. Hope this helps 👍
@@evangelosmakris703 yeah, you just want enough to hydrate fully , but also have worked at places that just tossed in dry bacteria culture to the meat mix and it fermented fine.. so 😅🤷🏻♂️
@@MatttheButcher No worries. Have checked out your wine fridge set-up video. Great stuff. I do like your more scientific approach. Interesting contrast to less scientific (more traditional) methods.
@@BabylonCentral yes I think it’s great to know both but there is way more room to fail doing traditional curing. But it’s also how I learned so quick lol from all my failures lol
@@MatttheButcher I can only imagine! Failures are a tough but effective way of learning for sure. It'd be pretty hard having to chuck away spoiled meat. If you got humidity, temperature and circulation right, I'm guessing the probability of meat spoiling becomes very low--especially given human history of curing/drying meats? In other words, perhaps there is enough science in those controls (humidity/temp/circ) to produce great results most of the time?
That’s awesome!! I wish I could try it. The thing is I’m sure your grandfather sourced the highest quality local pork to make his salami. This, typically fresh local pork, has its own organic bacteria culture on the surface. Any addition of sweet wine or sugar will naturally ferment. Also, I imagine he uses the finest unadulterated sea salt to season the meat. This in fact does have naturally occurring nitrates in it. The ocean is filled with nitrates. It isn’t consistent though from one end of the world to the other. The salami may have a slight pink shade or almost nothing at all depending on where the salt is from. But it indeed cures the meat nonetheless. In this recipe I show a consistent method for the novice. This will provide replicable results and more data if anything goes wrong. I myself have hung salami in closets, farm houses, green houses , basements, kitchens, wine rooms and so on. A consistent recipe and procedure that hit all the safety hurdles makes the meat crafter confident wether it’s a wholesome product or not. I’m sure your grandfather can just tell by touch and feel if something went wrong. But people watching this video I’m giving them all the parameters to look for. Thanks for watching and commenting Anthony. 🙌
Time Stamps:
Ingredients for Basic Salami : 0:00
Grinding Meat for Salami: 1:08
Properly Mixing Salami: 1:18
Tools to make Salami 1:54
Preparing Casing for Salami 2:10
Properly Stuffing Salami: 2:26
How to Tie Salami Links: 2:46
Review on Good Manufacturing Practices for Dry and Semi-Dry Sausage Products: 3:25
Fermenting and Testing pH of Salami at Home: 3:46
Drying Salami Properly: 4:38
Cutting into Salami after 45 days of Drying: 5:22
You finally convinced me after being on the fence for about 15 years to get into fermented sausages. I have been making fresh sausage for more than 30 years and have studied the fermented sausage craft but never took the leap. The use of long black pepper is a great addition to the flavor mix and I recommend it to others.
Oh man thanks so much for checking out the video and trying to make salami! It’s going to go great for you especially if you know how to make fresh sausage. Let me know if you have any questions 🙏
I thought it's not easy to make, but now I'm ready to try following your instructions. Thanks!
Thanks for checking it out 🙏 let me know if you have questions ❤️🥩
The salami saga continues! Wow, this one does look awesome, and I really wish I could try some. I am now even more inspired to make some salami. Some day ...
Thank you chef Bill! I have one more detailed video coming out on taking care of salami through the drying process. 🙏🙏❤️🥩
Looks beautiful mate 👍
Thanks for checking it out as always! 🙏🙏
Beautiful
Thank you! Taste great too 🥩❤️
This is soooo great! I HAVE to try this eventhough I’m a bit nervous
Lol I can help you through the process, no problem !!
Thank you~
I will make that!
Awesome! Please let me know how it comes out 🙏🙏
@@MatttheButcher Okay~👌🏻
Thank you👍🏻👍🏻👍🏻👍🏻
I just watched this video. I am making my maiden voyage on Saturday with some salamis. I think I have everything I need for this recipe. Thank you, Matt, you have been extremely helpful on my journey to learning about food preservation and one of the most beautiful things on this Earth, Salamis. I might venture into the sausage world. I am a little intimidated by using natural casings or animal casings. Great tutorial thank you again
Amazing! You’re going to do great. If you can make salami you definitely can make sausage!! Again any questions you have, let me know!
Good looking salami!! I also have an STX grinder, have you done anything to quiet the beast down? Like the grinder but it is incredibly LOUD! Thanks for sharing!
Hey thanks for checking it out! Yes it is very loud, no I haven’t any tips to make it quieter 😅 but I will say it has ground up 100s of pounds of meat with no issues yet! That’s all I can ask for 😁🙏
Great vid; great channel. I'm going to copy your 'hang them in a bag" method for fermenting. Have you made any changes to this system since you made this video? Also, do you have any bad results from the salamis touching while fermenting?
Thanks so much!
I like to hang them in the bag because if the casing and loop will hold through fermentation it’ll almost certainty hang through the drying period. I have also just fermented them in a bag laying on my kitchen table. I’ll do that with smaller diameter Salami. I’ve had the salami touching through fermentation period with no issue what so ever. Hope that helps, thanks for the comment! ❤️🥩
@@MatttheButcher Awesome tips! I really appreciate your reply. Thanks
One bit of clarification before I do this though. It seems like you aren't using mold 600 while fermenting. I'm a little worried about having the salamis touching each other because of this issue here.
drive.google.com/file/d/1r6xgWknkprbyLPxiXd62fWhGdbRe9Sco/view?usp=drivesdk
If you zoom in you'll see the penicillium soup that I made. I wiped them and hung them but they're all a bit yellowish where they were wiped.
2 part question - 1. Do you think I should pitch this batch? 2. Do you think this will happen again if I hang them in a bag (with mold 600) and allow them to touch?
@@nvidiashield-tz5vc they look fine! I personally don’t use mold applications because I typically get a little bit of natural mold in my chamber that grows anyway. If you are concerned of what has already formed, just make a solution of 50% water and 50% vinegar and wipe them clean and then hang them up to dry . If you did hang them up to ferment with the inoculated mold, the same thing would happen. It is all a learning process. You’re doing great 🙏
Hello there Thank you for the video Is 85L wine cooler enough ? Thank you
Yes just do a smaller batch maybe 2-3 pounds to get used to the environment 🙏
Great video Matt...
Are you using a fan in the wine fridge?
Hi there thanks for checking it out! Yes I do, you can see in more detail in my other video “dry cure meat at home: before during after” hope that helps 🙏🙏
@Matt the Butcher I enjoyed watching your videos, excellent content.
I have a similar setup, but I have my fan on a timer to come on every 3 hours for an hour.
I've been playing around with the wine fridge, and the temp stays within 4°f of the setting.
The humidity does drop fast and hits the low 50s for a while before it steadily increases again.
I try not to overthink it as it seems to get the job done. I just don't want to make sure my meat is healthy.
@@TheWonderofCichlids yeah typically with the smaller wine fridges you will surely get fluctuations. Totally normal! Sounds like you’re doing great 🙏 I’d love to see your chamber set up if you have time to email me photos!
Make more sausage and charcuterie recipe videos please!
Hey thanks for the encouragement ! I have a about 4 videos in my file right now just waiting to be edited 😭 iv just rearranged a few things to make more time for it though! Keep following, coming soon. Cheers! 🙏❤️🥩
followed your recipe started with 1550 gr of Pork and adjusted for the ingredients. It went together very well. But... I don't have a food grade PH meter, I bagged the chubs and they went into the oven. Looks like yours in the vid went about 18 hours. Would you say that is an average benchmark?? thanks
If you bloomed the bacteria for about 30 min before then yeah 18-24hrs at around 80deg f should be fine , look for firmness and smell of tang
The amount(grams) of starter culture does it change if i use T-SPX ?
Should be the same, but check manufactures directions just to be sure. 👍👍 honestly it doesn’t matter how much bacteria you have in the equation. They can only survive with sugars in place and once it’s eaten up they’ll die off. So if you have 0.3% sugar they’ll eat that much and produce lactic acid to about 5.0-4.8ph. You’ll get the same result with 1% bacteria culture or 0.01% bacteria culture. The only thing that changes is time. More bacteria introduced at a time will speed this up. As a hobbyist becomes more skilled they’ll typically utilize all of “degree hours” they’re allotted for the formulation. Most books will say you need 48 hours or less to hit isoelectric point(5.3ph). BUT you can take longer to get there according to “good manufacturing procedures for salami”. This will produce tastier salami by giving other good bacteria’s a chance to create more flavor too. Hope this helps 👍
@@MatttheButcher thank you,this is definitely helpful ! Also i guess the amount of water we dissolve the starter culture is flexible too?
@@evangelosmakris703 yeah, you just want enough to hydrate fully , but also have worked at places that just tossed in dry bacteria culture to the meat mix and it fermented fine.. so 😅🤷🏻♂️
Basic? Bahahahaha. Love the passion.
Kinda basic 😅, thanks for checking it out 🙌
@@MatttheButcher No worries. Have checked out your wine fridge set-up video. Great stuff. I do like your more scientific approach. Interesting contrast to less scientific (more traditional) methods.
@@BabylonCentral yes I think it’s great to know both but there is way more room to fail doing traditional curing. But it’s also how I learned so quick lol from all my failures lol
@@MatttheButcher I can only imagine! Failures are a tough but effective way of learning for sure. It'd be pretty hard having to chuck away spoiled meat. If you got humidity, temperature and circulation right, I'm guessing the probability of meat spoiling becomes very low--especially given human history of curing/drying meats? In other words, perhaps there is enough science in those controls (humidity/temp/circ) to produce great results most of the time?
Hi, Can I use T-SPX instead of BLC - 007?
Hi yes you can , hope that helps
Thank you!
@@MatttheButcher I don't have kosher salt, can I replace it with Himalayan pink salt?
The Milwaukee meter is out of stock until late this month 😕
Oh man! Well it is well worth the purchase my friend. Thanks for checking out the video, cheers! 🙏
Herbaceous😂😂
Love this salami ! Did you check out the other farms with cure chambers ? Check out the playlist “show and tell”
looks great but my 92 year old grandfather doesnt use fancy cultures ans nitrates . just tradition
That’s awesome!! I wish I could try it. The thing is I’m sure your grandfather sourced the highest quality local pork to make his salami. This, typically fresh local pork, has its own organic bacteria culture on the surface. Any addition of sweet wine or sugar will naturally ferment. Also, I imagine he uses the finest unadulterated sea salt to season the meat. This in fact does have naturally occurring nitrates in it. The ocean is filled with nitrates. It isn’t consistent though from one end of the world to the other. The salami may have a slight pink shade or almost nothing at all depending on where the salt is from. But it indeed cures the meat nonetheless.
In this recipe I show a consistent method for the novice. This will provide replicable results and more data if anything goes wrong. I myself have hung salami in closets, farm houses, green houses , basements, kitchens, wine rooms and so on. A consistent recipe and procedure that hit all the safety hurdles makes the meat crafter confident wether it’s a wholesome product or not.
I’m sure your grandfather can just tell by touch and feel if something went wrong. But people watching this video I’m giving them all the parameters to look for. Thanks for watching and commenting Anthony. 🙌
Yes and I’m sure he was limited to making these salamis to a particular zone area. He probably did some back slopping as well ( not recommended).