Homemade Beef Cotto Salami
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- čas přidán 30. 06. 2024
- Use all beef or the meat of your choice with this recipe to make the best cotto salami you've ever had. #salami #sausage #beef
Recipe:
3kg(6.5 lbs) Beef @ 25% fat content
80g(5 Tbsp) plain salt
70g(6 Tbsp) dextrose or sugar
35g(3Tbs) black peppercorns
17g(2 Tbsp) Aleppo pepper flakes
17g(2 Tbsp) whole mustard seed+
9g (1 Tbsp) coarse ground fennel
5g(2 tsp) garlic powder or 20g fresh garlic
.5g (1/2 tsp) LHP starter culture
100ml(1/2 cup) non-chlorinated water
Hand-held thermometer: www.chefstemp.com/ Use code BBQ25 for 25% off!
Controllers:Inkbird ITC-308 Temperature Controller with IHC-200 Humidity Controller a.co/d/4B0CDT7
Casing: waltons.com/46-in-x-24-in-fib...
Smoke: Smoke Hollow 44" LP vertical smoker - Jak na to + styl
Congrats on the new home build chamber!
Looks great.
Loved the style for the meat grind, good videoing technique. Your video style is as snappy now as your sausages, well crafted.
Awesome video and recipe as always,,,,, Nice job,,, can't wait for the fermentation build.
thanks for sharing this video... looks delish.
Always great recipes 👍
I've tried all sorts of salami's over my 34 years but I've never had a Cotto before! Will have to seek one out!
Did a great job! Hope to make it in the furture
Excellent salami! I always look forward to your takes on all your sausages. Thanks for another great video.
Instant like!!!
My mouth is watering so bad right now!!! Hahahaha
Your sound effects are awsome! 😂
lol 100% agree!!!
I love cotto salami. Do you think szechuan pepper and cayenne would be a possible sub for the allepo ? ..
...... Or even some Carolina reaper, just a little bit. I like flavor over heat , but I like me some heat..... would some Chinese hot mustard work? I would keep the whole mustard , it's as iconic as black peppercorns.
All of these are good additions. The Szechuan peppercorns could really be interesting with that tongue-numbing effect, but cayenne or reapers would be awesome!
Hello friend you might want to try making surimi, it is like sausage but fish.
Yes!
Which stand mixer do you use?
Great video! May I ask why you took it to such a high temp? 160 seems like it would dry out. Why not 150 like some of your other cooks?
Anywhere between 150 and 160 is the sweet spot. I usually go to 155, but I had said 160 earlier in the video, so I carried through. The difference is very minimal if you get to the temp quickly and stay in that window. Thanks for the question!
What kind of mixer is that?
Great stuff man
@@harrywarren5081 It's an Advanco 10qt that I picked up for a steal at a yard sale.
woot
When cooking it, I wonder if you can use the instant pot
@@GaryWilliamowski-xy8kv As long as you can monitor the temp, it will work fine. I've done plenty on the stove top.
Nice Work. Looks Great.
Have a Great & Safe 4th of July.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Excuse me? Is that a sausage log cabin in the sausage closet? (I have other questions but I need to know this first.)
It certainly is! Here's a better look at it. czcams.com/video/lo1BV9s3ixQ/video.htmlsi=xFT3dEJ92Ea4-rPv
@@AgeofAnderson Cool! I now have to build one this winter. Second question: why do you soak the big red casing? Isn't it plastic or ?
@@christybright It's made of cellulose and paper. The soak just softens it up a bit so it stretches nice and easy.
Nice salami!
So you are going whole hog into fermentation!
Oh yeah!