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God don't you ever come up for air?

Such a great video. I wish you had more like this. I thank you for the hard work. 👍😋

The home salami makers dont use nitrite and thats a fact so you have already lost me

Did they post the recipe?

Great video guys, I'm a retired Aussie living in Phuket for the past 14 years. I live in Reservoir when back in OZ and know the area very well. I have been making Salami and Charcuterie as a hobby for over 45 years and now make them all year long in Phuket. What is the name of your business and address I would love to come and try your produce and talk techniques with you next time I am in Melbourne. Where do you get your salted casings, I need to buy some larger ones to take back to Thailand me on my next visit. Keep up the good work very entertaining and I watched every minute of this video.

Thank you

80% of your dialog could be edited and ithis video would still be "long Winded" - if sterilization is so important WEAR GLOVES . - I apologize ,. I can not make it all the way through this Video, start to finish,.. COOKING WITH COIAS is so much more with information with 75% less time to watch ...

Hey Richo it would be epic if you did a vid on how to cook your steaks? I had a bavette at your restaurant and it was so good. I don’t know how you get such a good char flavour in there… perhaps the type of charcoal you use? But I always cook steaks super high heat on mallee at home and they never have that awesome savoury chargrilled flavour

Gosh, how much this Adrain talks nonsense ...I got Bored and quit watching it the after 8 minutes!

The temperature of that mince looks way too warm..also, you should learn to give your mouth a rest…it’s intolerable how much you talk.

Amazing video and great knowledge from you guys amazing thank you for the video gives me the balls to do it at home now thank you 😊

2024 here and the irreverence for the covid protocols is appreciated. Here's to keeping the insides disinfected.

Queen,s Birthday Weekend... is this the same as "wing-nuts" Charlie's birthday.

Damn, Adrian's speach /word delivery rate is just..... Wow! Yeah; Antipodeans speak bloody fast...(English is the most "fast and furious" European language (possibly because it is a bastardised and amalgamation of many languages and dialects), Aussies abd Kiwis take this to the next level) but Adrian takes this to the next level.

Nah, You two aren't "Trades Persons"; you are "Crafts Persons" which is a very real and clear distinction. Don't sell yourselves short.

That has got to be the most ridiculous meat grinder I ever saw!!! Great video!

I like their wine glasses and carafe. Classic.

These guys are pretty good. Not totally like the traditional Italians, but not still great. Also, they speak English that allows more people to understand them.

How long to you hang salami

Greetings from the Philippines. I enjoy your instructional videos. I passed your Salami Master Class 😃. Made salami about 3 different times all came out great, thanks to your help. I am hoping you will do a Prosciutto Master Class soon. I'm an American living here. Very hot here, so I use a curing chamber. Keep the videos coming!

Greetings from the Philippines. I enjoy your instructional videos. I passed your Salami Master Class 😃. Made salami about 3 different times all came out great, thanks to your help. I am hoping you will do a Prosciutto Master Class soon. I'm an American living here. Very hot here, so I use a curing chamber. Keep the videos coming!

I chose the carnivore way of eating to restore my health, fat is very important, I cannot find any Italian meat without sugar and dextrose, except prosciutto. We have found that the nitrates are safe to eat in meat.

You ruined it with nitrates.

there's no second without speaking - exhausting 🤤

Great information, but my gosh, Richo, you talk too much! You give me a headache! Please reduce your nuber of spoken words by 70%.... yoy don't need to repeat yourself and you don't need to share every thiught that comes into your head. Seriously, please, take a tranquilizer.

Hey guys, that was good. Funny ! That wine and salami looks tasty mate ! Cheers from New Zealand 🇳🇿

You will have to stop Anglo from working so hard , He has gray hair in 3 years ..

The solution to hold humidity in a small space is fairly simple. Make a slurry of 3 parts salt and one part distilled water. This will maintain 75+/- 1 % humidity within the enclosed space If the slurry becomes too wet add more salt, too dry add more water (very little at a time). No need to spray or guess or even use a hygrometer. IF you like place a couple water softener pellets in the salt slurry early in the process.

Yes I tried your method , Got it right first time green mold and all . Now enjoying a very expensive deli product for a low price . This whole Video is entertaining , infinitive and a whole lot of fun . Thank 😁😁you 😁😁 👍👍👍👍👍

Oh shut up..!!. and let Angela proceed...

Thanks for sharing the knowledge 🙏

Impressive video, thnx

"Fat will kill you" is super outdated and plain wrong. It's the carbs that'll do it. Eating fatty salami every day is a cure, not a problem. Check out the ketogenic diet, or in other words, man's natural nutrition.

Where can you get those net holder's?

Do you have a video using the big water main pipe for forming a ham or bologna?

Richo talks too much

Blah blah blah, get to the point. Lost interest!

Are you going to continue making videos....your videos are the best I've ever seen .Salute

Did he just correct himself, tradesman to tradesperson? Woke.

This guy nevers shut up !!!

Now some pepperoni

This is one of the best method of making sausage I have ever watch . Awesome 👌🙏👍👏👏👏 🫶🫵🫶 💓

G'day mate ❤ U 2 are amazing 💓 👌🙏🙏🙏 🫶🫵🫶👍

How do you sharp them 🙏 please 🫶 🫶 🫶 Masters 💓

❤ 😂 🍀 Do you use live animals or dead animals 💟👌🙏👍👏👏👏

That man is talking too much, let the butcher do his work, you slow down his work.

wow amazing video, thx

Guys! Good job with this video. Sort of Abbot and Costello meets Oscar Mayer without the nasty industrial, 55 gallon drum ingredients. Funny AND very educational fare.

Can we download somewhere the recipes ?

The only reason I'd go to this feast, would be to interact with you... if you're not going to be there.... neither am I!!!!!