Eric, I've made this several times now and it is delicious. Got to say I did something a little different this time. I took the leftover farce, rolled it in cornmeal and made a pitina. (Sp?) It turned out really good. I think I might making this summer into a salami next time. Thanks again for sharing all the work you put in. You have a very educational channel.
This is something, love it, love it and love it. Looks amazing. One piece of music right there. Thank you, very kind. Truly appreciate, you really put lot of hard work. I have to make it and I shall. I just be missing the Culture, coz don't get here. Won't taste the same or there is a way to compensate. Thanks.
Nice job guys. The hardest part about making this is waiting for it to age. LOL Oh, and Happy New Year! I'm wishing you guys all the best. Good health and prosperity in 2020. Cheers!
I'll guess bresaola also you know ink bird makes an all in one temperature humidity system now i bought it a few months ago for mushrooms. Great job on the summer sausage bet its great.
Awesome! Definitely going to try this, just discovered the fermenting process yesterday and it got me excited. Found a free mini fridge to create a fermenting chamber. Now time to see what happens!
@@2guysandacooler It's incredibly interesting, this was my first year learning to use a smoker as well as make Summer Sausage (Venison). It turned out great, but it was a store bought mix. I simply sought out a homemade recipe for seasonings and stumbled upon fermenting. Never knew so much care went into creating "delicacy" meat... I may have dove in too deep ha!
@@2guysandacooler I have more questions than I can ask... I may need to find a book on preparing traditional meats to really understand the process as well as the science.
One of the first books I bought and still read today is called The Art of Making Fermented Sausages by Stanley Marianski. amzn.to/2u22RSb This book is great as it covers the science and has some great recipes. You can always ask me as wll if you run into a issue. Be sure to check out my videos on starter cultures. It's a huge topic and hopefully before I die I'll be able to share everything I know about it through this channel. Have fun
Near as I can figure after looking at your videos after this, the netted meat was Salami di Fileto? Looks like nobody guessed it. Which doesn't surprise me considering most have likely never heard of it.
Thank you. Summer sausage can be kept in a vac bag in the fridge for up to 6 months. If you plan on keeping it longer it can be frozen in a vac bag as well. If it was prepared properly and smoked properly this product could be stored in a cool dark place. I don't normally recommend that method as it's a little riskier and could lead to problems if it isn't made the right way with the proper pH drop and adequate smoke..
Salami di Felino? Love your page, I've never thought of making summer sausage with pork, for some reason it always seemed to me that summer sausage required leaner cuts of beef or venison. Cheers.
WOW !!! Nice video. Thank You!! I have a question. My F-RM-52 Starter Culture have a date of "best before 03-2019" .. did you know if it's good to try ?? The culture is in the freezer but not sous-vide like you do. Thank you
Hello Sebastien. The recommended use date will give you optimal results. If it has technically expired I would make a small batch (5 pounds or less) and add double or triple the recommended dose. It should still ferment nicely. If it doesn't ferment with the small batch then you'll want to toss the pack..
Hi guys. Is it actually safe to dry cooked meats? I have done Air dried cured salami but never tried to dry cooked meat. Would it be safe to dry a cooked summer sausages cooked till 155f till 30% weight loss and then vacuum pack and store it for longer periods of time in the fridge? Thank you
Can you make a project about the humidifier and coolers u use. Please.. where to buy said temp and humidifier electronics. This is my..schooling video 👍
Guys this looks awesome! got a question, what can i do if I dont have an smoker for that step? I want to do Semi dry sausages but i dont have the space in my apartment to install an smoker... I do have an oven though, but as low as i can get it, it will reach the inside temp of the sausage much quicker than the smoker.
To make it tangy could u use citric acid ? (Just thinking outside the box)- is there an alternative to using bactoferm ? Wonder if instacure 1 wud hv the same effect ... thanks great vid
Sort of. You would have to use encapsulated citric acid. If you add citric acid to the meat it will effect the texture and not allow the sausage to mix/bind properly. Encapsulated citric acid is coated with an oil and it releases once it's getting cooked. This will give you a tangy flavor (lower ph)
Hi guys just recently found your channel and must say extremely informative. Thank you. Puts the process in layman's terms. I do have a guestion for you though. Can I use LHP for this recipe and if so would I use the same amount of dextrose? Thanks again and keep up the great work.
I have a couple of more questions. Could I use top round for my beef? (It happens to be on sale here) Also when you substitute venison are you using it in place of the beef or pork.
@@karlegle6431 yes you can use top round. If you use venison, use it in place of the beef. The pork and the pork fat will give you a better texture in your finished product.
@@2guysandacooler thanks for the reply. I'm going to start on the summer sausage today using some of my venison. Can't wait to taste it! Thanks again for your help.
Nice video Eric. Im actually trying this recipe rightnow! Got a question, if we are drying this summer sausage, let's say 25% (that's my goal, wanna try to see how it goes) it's supposed to be shelf stable right? How much time can this recipe stay at room temperature before it goes bad? And if been in the fridge how much time? Where I live is similar climate to Panama.
That's a tough question. If you lower the pH like I did, and smoke it (extreme) with a 25% moisture loss. My best guess would be 1 month in an air tight container... I generally keep mine in a vac seal bag in the fridge but the low ph coupled with smoke and some moisture loss makes it difficult for the bad bacteria to want to grow...
@@2guysandacooler right, i'm actually following the recipe on "home production of quality meats and sausages" and they described summer sausage as a long shelf product without refrigeration so I guessed the recipe they give us should be shelf stable, but they actually don't follow up with info about shelf life time without refrigeration... I guess I need to do some tests and when I get the answer I'll let you know. If we discard botulism due to oh drop, then the next sign of spoilage to determine spoilage time should be appearance, odor and color right?
In the video you mention pulling when the IT reaches ~150-155 (I've always done 152), but in the description you say to pull at 143. At whet temperature do you/can you take it out of the smoker?
The controller that you are using for the heat and humidity. Is that something I can find at the sausage maker? I would like to build my own black garlic maker, and that seems like exactly what I am looking for. Any more information on them would be great!
Hey Gary. The controller is great and the one the sausage maker has is even better. It's a controller from Auber and has both the humidity and temperature control all in one controller. Basically you would plug the heat source into the temp controller and the humidifier into the humidity control and set your values. For making Black Garlic the traditional way this would be perfect!! Here is a link to their product: www.sausagemaker.com/Curing-Chamber-Environment-Controller-p/11-1527.htm&Click=108419 I have several units that I use. I have the auber like I mentioned, I have a Johnson control, and I have the inkbirds that you saw in the video. The Auber is known for it's accuracy and reliability. Depending on your budget you could also go with an inkbird unit that has similar functions. Like this one: amzn.to/2Qa1glj Either unit would work for your needs. I hope you get this project off the ground. I'd love to hear about the results..
You stated you didn't want smear the fat during the grinding. Then move to paddle mixing to create a paste? Can you give me the advantages over paddle mixing vs a meat mixer.
Hey Doc. The real trick to keep your fat from smearing is in the grinding. If you grind your meat properly then the fat will not smear during the mixing stage. For me I like the way a paddle mixer mixes the meat. Especially when I'm doing 20-25 pounds at a time (my mixer has to have at least 30 pounds in it to mix effectively). If I'm doing 50 pounds I'll use my meat mixer which takes a little longer but eventually gets the job done. But, like I said it all starts with a proper grind. That's the foundation of sausage/salami making..
I live in a small apartment and don't have the space or money to make a curing chamber. Can these be semi dried with a dry aged wrap from the sausage maker?
Hey Ricardo. I use a kitchen aid mixer 5.5 qt. (amzn.to/3tR4bR4) It will do 2 kilos (barely) at a time. Great for small batches. I also use a dedicated sausage mixer that can do up to 45-50 pounds at a time for when I make large batches..
@@2guysandacooler Thank you Eric for your answer ☺️ I'm actually doing a second batch of summer sausage because the last one fatted out 😭 it was my first time doing it and I believe I didn't "massage" the meat long enough... This time I can see much better results, I'm about to smoke them. Eric, when should we monitor the weight of the sausage to see if it dried enough, when we put it in the casings or in the case of summer sausage after it blooms in the ice bath?
I tried a simpler method (avoid the ferment chamber) with f-lc, just vacuum seal and sous vide at 95f for 36 hours, then smoke. It came out tangy and the ferment was set-and-forget w/ little equipment or fuss. Do you see anything pros/cons of this approach?
Hi Matthew. It's a personal preference. This is semi dried so you don't want to lose more than 25-30% total green weight. But it's a personal preference and yes. The low pH keeps this product safe from the nasties :)
I have a question regarding the dextrose. I see you have 14g in this recipe. Is that specifically for the starter culture or for flavour aswell? Is there a ratio of dextrose to meat for all fermented summer sausage? I have a recipe I have been using but I have never fermented with it. I really enjoy the flavour and dont want to change it too much. What would be the minimum amount of dextrose for 5lbs that would allow the culter to feed but not effect the flavour too much? I am really new to this so thanks for your help.
Hey Tyler. The dextrose is there specifically to feed the starter culture. It has little to no impact on the overall flavor of the sausage as far as sweetness goes. When you make summer sausage the goal is fast fermentation with a quick pH drop to around 4.8-4.7. This generally means you'll add .6% - .9% (of the total weigh of the meat and fat) in dextrose. ie. If you have 1000g of meat and fat you would add 6g of dextrose (if you were adding .6%). It also depends on the starter culture that you are using. For fast fermenting, slightly acidic summer sausage you have 3 choices. FLC, F-RM-52, and LHP Dry. Do you already have a culture that you are using?
@@2guysandacooler Thanks for the info. I'm in Ontario,Canada and unfortunatley Bactoferm products dont seem to be available. The culture I can get is "Mondostart 2m starter cultur" it's from Stuffers.com. let me know if you're familiar with it. Ingredients: Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus, Dextrose. Thanks
Both are use to make a tangy style of sausage when fermented at higher temps but flc can be used to ferment at lower temps to make a more northern European traditional style of salami as it will also ferment at lower temps. Here's a video I did on each one F-RM-52: czcams.com/video/XRgVL_o3C0w/video.html F-LC: czcams.com/video/6L1eD5Qdkt8/video.html
HI Wehrly Springs Soapery. Great to hear from you. No, its no prosciutto. Great guess. When I reveal what's behind the netting you are going to be blown AWAY!! It will be amazing to see.
I don't see a thing about casings. What kind of casing? What size of casing. Those looks a lot like fresh collagen casings which will all wind up on the floor if you try to hang them. That is a really serious mistake. Pounds and pounds of meat on the floor.
Hey Charles. These are synthetic collagen casings from the sausage maker. You can use what ever diameter you want but I used a 70mm for this sausage. It's a strong casing and as long as you tie the ends properly you'll never have a problem :)
It takes a little longer but the flavor is really nice. I found about 10-14 days for me really takes it to the next level. But in this method it's got to be fermented. The lower pH offers extra protection.
This the most grossly over applied procedure I’ve ever seen. I’ll put mine up next to this BS any day of the day, week and year and don’t need any of the equipment.
Hey Carl. Why the intensity? Like I said in the beginning there's lots of ways to make summer sausage. I'm sure your way produces a tasty product. This is a more traditional method with actual fermentation and drying. No need to get wild!!! Relax.. it's just sausage 😁
Carl wow, no need to blast if you dont like his procedure fine. But this is a traditional method, with more commercial tools. And to call his product BS....come on. Put down the keyboard and make sausage how you want to.
2 Guys & A Cooler your right, I should have held my tongue. My wife and I have made over three hundred sleeves of deer summer sausage in the last two years. No gadgets and all by hand and smoked in simple Masterbuilt smokers. I agree with some of your methods such as ice bath and drying and aging but only in much smaller time increments. Ice bath 20-30 minutes, air dry for two hours and age refrigerated for 48 hours (if I can keep it that long) Most all my customers want cheese and jalapeños in theirs. As I’m sure you know not only does it keep the sausage moist it’s very flavorful. I feel aging to long would only make the sausage more consistent with salami. Correct me if I’m wrong. My apologies for being outspoken about your process. All the best!
You've explained a lot of details that other CZcams creators miss. Thank you!
Once again, you've taken the complex, and for me scary, and made it simple and easy to understand. I'm going to make this now! Thanks!
Thanks. If you try this recipe and have any questions be sure to reach out :)
@@2guysandacooler For this recipe, can I substitute Cure#2, coat casing with mold-600 and dry in curing chamber instead of smoking? Thanks.
I WANT THAT SUMMER SAUSAGE! Someday I will get to this level. Thanks for the process video!
One of a few American culinary creations I can not warm up to )))))) but you make it look delicious!
the sneak peak on the soppresatta!! looking good! cant wait for that video thanks for being so responsive.
Summer sausage. A perfect sausage for picnics.
Eric, I've made this several times now and it is delicious. Got to say I did something a little different this time. I took the leftover farce, rolled it in cornmeal and made a pitina. (Sp?) It turned out really good. I think I might making this summer into a salami next time. Thanks again for sharing all the work you put in. You have a very educational channel.
Well done as normal, would love to see your take on a all beef summer sausage in a cloth casing. Supper tangy and maybe cooked in water a bit !!
You make it look so easy! GREAT video~
Great video. Very informative. Thanks for posting.
Is there a way to make this sausage with no chemicals? Great job.
This is something, love it, love it and love it. Looks amazing. One piece of music right there.
Thank you, very kind. Truly appreciate, you really put lot of hard work. I have to make it and I shall. I just be missing the Culture, coz don't get here. Won't taste the same or there is a way to compensate.
Thanks.
Very informative and well described video
What’s the best way for storage on this and how long will it keep?
Thank you hallo from Germany
Thank you too!
Nice job guys. The hardest part about making this is waiting for it to age. LOL
Oh, and Happy New Year! I'm wishing you guys all the best. Good health and prosperity in 2020.
Cheers!
I'll guess bresaola also you know ink bird makes an all in one temperature humidity system now i bought it a few months ago for mushrooms. Great job on the summer sausage bet its great.
Nope to the bresaola. I'll have to look into that unit. May be perfect for my fermentation chamber!!
Awesome! Definitely going to try this, just discovered the fermenting process yesterday and it got me excited. Found a free mini fridge to create a fermenting chamber. Now time to see what happens!
Isn't the fermenting of a sausage really interesting.. Let me know how yours turns out and if you have any questions be sure to reach out..
@@2guysandacooler It's incredibly interesting, this was my first year learning to use a smoker as well as make Summer Sausage (Venison). It turned out great, but it was a store bought mix.
I simply sought out a homemade recipe for seasonings and stumbled upon fermenting. Never knew so much care went into creating "delicacy" meat... I may have dove in too deep ha!
@@2guysandacooler I have more questions than I can ask... I may need to find a book on preparing traditional meats to really understand the process as well as the science.
Welcome to the rabbit hole. Get ready, you'll be making salami before you know it :)
One of the first books I bought and still read today is called The Art of Making Fermented Sausages by Stanley Marianski. amzn.to/2u22RSb
This book is great as it covers the science and has some great recipes. You can always ask me as wll if you run into a issue. Be sure to check out my videos on starter cultures. It's a huge topic and hopefully before I die I'll be able to share everything I know about it through this channel. Have fun
That looks delicious!
That looks delicious
Alright. I'm in. I made a 10# batch with 1/2 venison and 1/2 pork. I plan on smoking it this Sunday.
NICE!! You'll have to let me now how it turns out!!
@@2guysandacooler It came out great! I used venison and pork. Thanks for the recipe. I would post a picture if I could..
Near as I can figure after looking at your videos after this, the netted meat was
Salami di Fileto?
Looks like nobody guessed it. Which doesn't surprise me considering most have likely never heard of it.
Very good!!!!😉
I wish i could do this but i don't have any of the things to do it with and im kinda impatient
After aging, would you consider this product “shelf stable”? How do you like to store this? Love your channel, btw!
Thank you. Summer sausage can be kept in a vac bag in the fridge for up to 6 months. If you plan on keeping it longer it can be frozen in a vac bag as well. If it was prepared properly and smoked properly this product could be stored in a cool dark place. I don't normally recommend that method as it's a little riskier and could lead to problems if it isn't made the right way with the proper pH drop and adequate smoke..
Salami di Felino? Love your page, I've never thought of making summer sausage with pork, for some reason it always seemed to me that summer sausage required leaner cuts of beef or venison. Cheers.
Hey Graham. Are you talking about this one... it.wikipedia.org/wiki/Salame_Felino
WOW !!! Nice video. Thank You!!
I have a question. My F-RM-52 Starter Culture have a date of "best before 03-2019" .. did you know if it's good to try ??
The culture is in the freezer but not sous-vide like you do.
Thank you
Hello Sebastien. The recommended use date will give you optimal results. If it has technically expired I would make a small batch (5 pounds or less) and add double or triple the recommended dose. It should still ferment nicely. If it doesn't ferment with the small batch then you'll want to toss the pack..
I'm guessing the mystery meat is a Coppa...? Great video!
How important is that 55" F on the 2 week ferment?
I'd love to make this and send some to my Dad. What are the storage requirements after all the smoking, aging, etc?
After smoking and aging you can vac pack it and refrigerate. This will ship well but after it's been received it should be refrigerated..
Hi guys.
Is it actually safe to dry cooked meats?
I have done Air dried cured salami but never tried to dry cooked meat.
Would it be safe to dry a cooked summer sausages cooked till 155f till 30% weight loss and then vacuum pack and store it for longer periods of time in the fridge? Thank you
Can you make a project about the humidifier and coolers u use. Please.. where to buy said temp and humidifier electronics. This is my..schooling video 👍
Sure. I'll try to get that one uploaded this weekend. Here is the controllers that I use: amzn.to/2VOD4XQ
Very Helpfull
❤Taking this basic summer sausage recipe how much MSG would you substitute into the mix?
Guys this looks awesome! got a question, what can i do if I dont have an smoker for that step? I want to do Semi dry sausages but i dont have the space in my apartment to install an smoker... I do have an oven though, but as low as i can get it, it will reach the inside temp of the sausage much quicker than the smoker.
You can cook it in your oven or Sous vide if you have that..
Hi what would someone do without access to a smoker could and how would you use an oven.
How come it can be fermented at so low a temp. Does the change in Ph stop bacteria growth?
To make it tangy could u use citric acid ? (Just thinking outside the box)- is there an alternative to using bactoferm ? Wonder if instacure 1 wud hv the same effect ... thanks great vid
Sort of. You would have to use encapsulated citric acid. If you add citric acid to the meat it will effect the texture and not allow the sausage to mix/bind properly. Encapsulated citric acid is coated with an oil and it releases once it's getting cooked. This will give you a tangy flavor (lower ph)
Hi guys just recently found your channel and must say extremely informative. Thank you. Puts the process in layman's terms. I do have a guestion for you though. Can I use LHP for this recipe and if so would I use the same amount of dextrose? Thanks again and keep up the great work.
Yes you can use LHP (I prefer LHP) and you would use the same amount of dextrose
@@2guysandacooler Thank you.
I have a couple of more questions. Could I use top round for my beef? (It happens to be on sale here) Also when you substitute venison are you using it in place of the beef or pork.
@@karlegle6431 yes you can use top round. If you use venison, use it in place of the beef. The pork and the pork fat will give you a better texture in your finished product.
@@2guysandacooler thanks for the reply. I'm going to start on the summer sausage today using some of my venison. Can't wait to taste it! Thanks again for your help.
Nice video Eric. Im actually trying this recipe rightnow! Got a question, if we are drying this summer sausage, let's say 25% (that's my goal, wanna try to see how it goes) it's supposed to be shelf stable right? How much time can this recipe stay at room temperature before it goes bad? And if been in the fridge how much time? Where I live is similar climate to Panama.
That's a tough question. If you lower the pH like I did, and smoke it (extreme) with a 25% moisture loss. My best guess would be 1 month in an air tight container... I generally keep mine in a vac seal bag in the fridge but the low ph coupled with smoke and some moisture loss makes it difficult for the bad bacteria to want to grow...
@@2guysandacooler right, i'm actually following the recipe on "home production of quality meats and sausages" and they described summer sausage as a long shelf product without refrigeration so I guessed the recipe they give us should be shelf stable, but they actually don't follow up with info about shelf life time without refrigeration... I guess I need to do some tests and when I get the answer I'll let you know. If we discard botulism due to oh drop, then the next sign of spoilage to determine spoilage time should be appearance, odor and color right?
In the video you mention pulling when the IT reaches ~150-155 (I've always done 152), but in the description you say to pull at 143. At whet temperature do you/can you take it out of the smoker?
I like to pull it out at the low 140's but either one is ok..
The controller that you are using for the heat and humidity. Is that something I can find at the sausage maker? I would like to build my own black garlic maker, and that seems like exactly what I am looking for. Any more information on them would be great!
Hey Gary. The controller is great and the one the sausage maker has is even better. It's a controller from Auber and has both the humidity and temperature control all in one controller. Basically you would plug the heat source into the temp controller and the humidifier into the humidity control and set your values. For making Black Garlic the traditional way this would be perfect!! Here is a link to their product: www.sausagemaker.com/Curing-Chamber-Environment-Controller-p/11-1527.htm&Click=108419
I have several units that I use. I have the auber like I mentioned, I have a Johnson control, and I have the inkbirds that you saw in the video. The Auber is known for it's accuracy and reliability. Depending on your budget you could also go with an inkbird unit that has similar functions. Like this one: amzn.to/2Qa1glj
Either unit would work for your needs. I hope you get this project off the ground. I'd love to hear about the results..
You are awesome! Thanks for including the link and everything!! Hope you have a great new year!!!
If I wanted to leave it in my chamber for longer to dry it out more, should I use cure #2 if I hang it for longer than 30 days?
Thanks
Yes. That would be tasty!!
How does this compare with the encapsulated citric acid version?
this version is more flavorful
Please add this recipe to your website.... Love you!
LOL. You like that calculator, don't you😉
@@2guysandacooler Love it and will be using it on my site eventually.
You stated you didn't want smear the fat during the grinding. Then move to paddle mixing to create a paste?
Can you give me the advantages over paddle mixing vs a meat mixer.
Hey Doc. The real trick to keep your fat from smearing is in the grinding. If you grind your meat properly then the fat will not smear during the mixing stage. For me I like the way a paddle mixer mixes the meat. Especially when I'm doing 20-25 pounds at a time (my mixer has to have at least 30 pounds in it to mix effectively). If I'm doing 50 pounds I'll use my meat mixer which takes a little longer but eventually gets the job done. But, like I said it all starts with a proper grind. That's the foundation of sausage/salami making..
I live in a small apartment and don't have the space or money to make a curing chamber. Can these be semi dried with a dry aged wrap from the sausage maker?
yes..
that netted meat is capicola. Can I have my gift card now?
You're so close....
Eric, which mixer do you recommend for the meat? What brand and model is the stand mixer you use in your videos?
Hey Ricardo. I use a kitchen aid mixer 5.5 qt. (amzn.to/3tR4bR4) It will do 2 kilos (barely) at a time. Great for small batches. I also use a dedicated sausage mixer that can do up to 45-50 pounds at a time for when I make large batches..
@@2guysandacooler Thank you Eric for your answer ☺️ I'm actually doing a second batch of summer sausage because the last one fatted out 😭 it was my first time doing it and I believe I didn't "massage" the meat long enough... This time I can see much better results, I'm about to smoke them. Eric, when should we monitor the weight of the sausage to see if it dried enough, when we put it in the casings or in the case of summer sausage after it blooms in the ice bath?
@@ricardo9208 weigh it as soon as you put it in the casing. That's your green weight. Then monitor it from there
Capocollois the meat you have ext to the summer sausage
Could you use t-spx with this, and what would happen if I just skip the smoke and cure to a 40% - 45% loss?
Yes sir you could. If you dried to a 40 -45% you would then have an awesome summer sausage flavored salami (minus the smoke😀)
When you hung the summer sausage in the drying chamber, was it a time or weight loss thing before you to it out?
For me I did time, but some people do a 5%-10% weight loss. I figured a couple weeks was good enough :)
2 Guys & A Cooler your so funny. I seen how crowed your box was. You wanted room for something else. lol
I tried a simpler method (avoid the ferment chamber) with f-lc, just vacuum seal and sous vide at 95f for 36 hours, then smoke. It came out tangy and the ferment was set-and-forget w/ little equipment or fuss. Do you see anything pros/cons of this approach?
Nice work!! Using a sous vide as a fermentation chamber is perfect!! Great work..
The last two weeks was done on time or weight? Is it shelf stable?
Hi Matthew. It's a personal preference. This is semi dried so you don't want to lose more than 25-30% total green weight. But it's a personal preference and yes. The low pH keeps this product safe from the nasties :)
I have a question regarding the dextrose. I see you have 14g in this recipe. Is that specifically for the starter culture or for flavour aswell? Is there a ratio of dextrose to meat for all fermented summer sausage? I have a recipe I have been using but I have never fermented with it. I really enjoy the flavour and dont want to change it too much. What would be the minimum amount of dextrose for 5lbs that would allow the culter to feed but not effect the flavour too much?
I am really new to this so thanks for your help.
Hey Tyler. The dextrose is there specifically to feed the starter culture. It has little to no impact on the overall flavor of the sausage as far as sweetness goes. When you make summer sausage the goal is fast fermentation with a quick pH drop to around 4.8-4.7. This generally means you'll add .6% - .9% (of the total weigh of the meat and fat) in dextrose. ie. If you have 1000g of meat and fat you would add 6g of dextrose (if you were adding .6%). It also depends on the starter culture that you are using. For fast fermenting, slightly acidic summer sausage you have 3 choices. FLC, F-RM-52, and LHP Dry. Do you already have a culture that you are using?
@@2guysandacooler
Thanks for the info. I'm in Ontario,Canada and unfortunatley Bactoferm products dont seem to be available. The culture I can get is "Mondostart 2m starter cultur" it's from Stuffers.com. let me know if you're familiar with it.
Ingredients: Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus, Dextrose.
Thanks
@@tylerlivingstone3553 sure sounds like a nice culture. I would use it like tspx
Hi look like a bondiola pprk shoulder
Would cure 2 and more days make for a safe more dry product?
With cure 1 you can technically let it dry for 30 days but at that point it's no longer summer sausage it's something different.
My first guess is fiocco but since you said sausage it probably Spanish chorizo in a beef middle?
Nice Guess. But not right. The answer will blow your mind!!
If the PH of your salami is too high, what do you use to lower the PH of your recipe?
Just add more dextrose and let it ferment a little longer
Is this something I could cold smoke after fermentation then sous vide?
absolutely
@@2guysandacooler Thanks for the response, and we really enjoy your videos slowly getting through all of them .
What can I use to replace the milk?
potato starch or just leave it out
Can I use flavor of Italy for culture?
Technically you could. There are better cultures for acidification but yes, you could use Flavor of Italy
With thé same quantity of dextrose?
And can i use veal instead of porc
Is the meat in the netting a culatello?
no
My guess, culatello. Was gonna go coppa, but it was guessed already.
Good guess but nope. Your going to love it when I unveil the project. 😁
Hello don't you use pink salt???
In this recipe I used pink salt #1 (instacure #1)
What's the difference in F-RM 52 and F-LC
Both are use to make a tangy style of sausage when fermented at higher temps but flc can be used to ferment at lower temps to make a more northern European traditional style of salami as it will also ferment at lower temps. Here's a video I did on each one
F-RM-52: czcams.com/video/XRgVL_o3C0w/video.html
F-LC: czcams.com/video/6L1eD5Qdkt8/video.html
Is that thing in the net a prosciutto???
No It's a salami I made called Salami Di Filleto... Check it out: czcams.com/video/7xi5aS3QX3M/video.html
Is the netted one prosciutto?
HI Wehrly Springs Soapery. Great to hear from you. No, its no prosciutto. Great guess. When I reveal what's behind the netting you are going to be blown AWAY!! It will be amazing to see.
guessing the netted one is capocoli, capocola
LOL. It's a salami di fileto: czcams.com/video/7xi5aS3QX3M/video.html
Could you just cold smoke it and then try it like salami?
Sure. I would add cure #2 instead of 1 but other than that, absolutely.
Is it lonza?
nope.
I don't see a thing about casings. What kind of casing? What size of casing. Those looks a lot like fresh collagen casings which will all wind up on the floor if you try to hang them. That is a really serious mistake. Pounds and pounds of meat on the floor.
Hey Charles. These are synthetic collagen casings from the sausage maker. You can use what ever diameter you want but I used a 70mm for this sausage. It's a strong casing and as long as you tie the ends properly you'll never have a problem :)
Guanciale?
Hey Mitchell. I have Guanciale coming soon. Maybe next week.
That’s capocollo
I've never allowed my summer sausage to age after smoking. Go na have to do it.
It takes a little longer but the flavor is really nice. I found about 10-14 days for me really takes it to the next level. But in this method it's got to be fermented. The lower pH offers extra protection.
This the most grossly over applied procedure I’ve ever seen. I’ll put mine up next to this BS any day of the day, week and year and don’t need any of the equipment.
Hey Carl. Why the intensity? Like I said in the beginning there's lots of ways to make summer sausage. I'm sure your way produces a tasty product. This is a more traditional method with actual fermentation and drying. No need to get wild!!! Relax.. it's just sausage 😁
Carl wow, no need to blast if you dont like his procedure fine. But this is a traditional method, with more commercial tools. And to call his product BS....come on. Put down the keyboard and make sausage how you want to.
One thing that tells me your full of shit is you didn't put a link to your own video recipe
Somebody is overcompensating for having a small...sausage. Lighten up, Francis.
2 Guys & A Cooler your right, I should have held my tongue. My wife and I have made over three hundred sleeves of deer summer sausage in the last two years. No gadgets and all by hand and smoked in simple Masterbuilt smokers. I agree with some of your methods such as ice bath and drying and aging but only in much smaller time increments. Ice bath 20-30 minutes, air dry for two hours and age refrigerated for 48 hours (if I can keep it that long) Most all my customers want cheese and jalapeños in theirs. As I’m sure you know not only does it keep the sausage moist it’s very flavorful. I feel aging to long would only make the sausage more consistent with salami. Correct me if I’m wrong. My apologies for being outspoken about your process. All the best!