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no waterproofing on bearers or joists..

Hardcore, Calabrese salumi maker here.....Now living in Canada. There's so much I love about this video. Yes, when fresh you can absolutely eat it raw... Because, it's fresh! Anyone who argues this has zero understanding of why and how meat is preserved. I so appreciate you leaving out the synthetic nitrates that are poisoning North America. My only, respectful suggestions. For me, I can't go above 21g / kg salt... With fresh meat it doesn't need more and your food won't taste like salt. ... and, my own experience has shown me that I should never let anyone else grind my meat. Get it fresh and grind it yourself. The quality will be better and the opportunity for contaminants resulting from mass production will be eliminated. The problem (the one that requires chemical sterilization) is in the process, not the recipe.... Well done my southern fratello! I just packed26kg of soppressate today and it was glorious... It's a good time of year.. :)

Fantastic video Nick, keep up with the Salami and Sausage making mate it is adictive and give you great pleasure when you share your produce with your Family and Friends. I am from Melbourne I'm 71 years old and have lived in Thailand for over 12 yeas now returning to Melbourne for a few months every year. I live on the tropical Island of Phuket where it rarely gets below 25c and is usually over 30c all year. I make Salami, Fresh Sausages, Bacon and Salumi throughout the year using my collection of equipment and Drying Chamber made from a Wine Fridge. One of my favourite Salamis of all time is Extra Hot Calabrese Salami, I have Sauceon hand that I made 2 years ago to make Calabrese Salami but I was unable to get Dry Calabrian Chillies here in Thailand, there are plenty to choose from but none with that Calabrian Chilli flavour. I have a friend and Chef in Itally at this moment who will get hold of either some seeds or dried Chillies to bring back to Thailand. Hopfully we can followyour recipe and have some wonderful results just like you had.

Hello fellow Lonsdale

Love your work Nick Londsdale

Any idea which sausage stuffer machine that is??

Hi Nick, what were the fixing strips you used on the decking? Thanks

Great video. Can't believe you don't have more subscribers! Salami looks so good

why you don't mention how much nitrates you put other ways it gets rotten it is the law you must add nitrates

Well done mate….hope you guys do out west near Altona for Reno’s

Would you soak natural hog casings in wine too?

Wow! Great job. Looks soo good easy when Nonna knows the secrets. Well done. Gotta try it!!!

Where do you get those tubs? I'm in Victoria and about to do my salami making

Get a bit hot did it, I know the feeling. being a newbie I will use No. 2 cure and cultures to be on the safe side. so looking forward to this my first attempt will be cacciatore. And I will ferment after filling the casing and then into a meat storage chamber which I built out of a wine fridge. as A side line, I keep my cheeses in there with the Pancetta. As Con would say beautiful.

Hello♡ #KONGNO2000

You want "hot" use cayenne

You don't use pink salts? Also what temperature and humidity you dry at?

What a great family project with 3 generations involved. What makes them ferment? I didn’t see any starter culture, so wouldn’t it be sausage not salami?

Nice to have the family involved. I usually make about 30lb batches by myself. I use an electric 20lb stuffer, and a mixer like yours but motorized. I cure and dry in a three door refrigerator I have modified to obtain desired temperature and humidity.

Quality deck!! Can I ask what editing software you guys use for the video? Cheers

When did they get vacuumed?or you bought these from the grocery store?🤣

great job nick, something i remember as a kid , am going to start making my own next year

absolute quality content mate! well done

👏👏👏 can’t wait to see the next vid

Such an interesting and cool video seeing the process involved.

These are too good