How to make Simple tasty Salami at home with Really Smoking
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- čas přidán 27. 01. 2022
- An easy guide on how to make your own basic salami at home. A wonderful base salami recipe for you to add additional flavors to.
Used pork meat (20-30% fat)
2.5% salt (including Instacure)
1% sugar
0.3% garlic powder
0.3% Ground black pepper
0.1% Coriander
Optional (choose by yourself):
Cumin
Chipotle
Cayenne
Casings: Depending on the size, you can use natural hog, collagen, fibrous or plastic casings.
I used 2 1/2 x 20-Inch Non-Edible Fibrous and 60MM (2 3/8") RED HIGH BARRIER CASINGS
Make your own.
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This is the best salami making tutorial I've ever seen.
Thanks a lot.
This is brilliant video.
No one has explained instacure,
Till you
I had no idea the difference
Between #1 a d #2 thanku
And I love your receipe spice
Blend great combo
Thanku 😊
Thank You too ...
Hallo und Grüße das sind lecker aus ,danke für das Rezept Grüße aus Burghaun Rhön
Thank you . Greetings to you too ...
Ive been watching since we spoke while fishing at captree Great to see you posted a new video! Hope all is well sir
All is well. Now will be making more things , just not sure they should be long with a lot of talking or shorter and i would explain if questions will come up.
@@ReallySmoking, we prefer you explaining as you go, it is better than having to read all the questions that could be asked. Some of the short videos that we see have a lot of questions. Your discussion through this video were perfect. 👍🏼 👍🏼
@@gordonhogg4675 Thank you
You nailed!,I was looking for a form to do it at home, thank you. Also it is possible to know the brand of the three way thermometer please? Thanks for sharing your this recipe
Welcome ... it is actually 4 connectors - Inkbird Bluetooth Meat Thermometer, Four Probes Grill Meat Oven Thermometer with 150 ft Bluetooth Remote Range,Magnet, High and Low Alarm, Timer
I really appreciate your answer, thank you.
Sir just one question, how strong is the heat? Under the pan?
heat is to make water to be at 81F
Curious how do you store the salami and what is the shelf life of an uncut salami?
sadly i will not be able to tell correct numbers - usually i dry in basement and store in fridge and 2-3 weeks would be time , unless you vacum seal it - then probably 6-8 weeks.
@@ReallySmoking Thank you ! Your video has inspired me to try something new!
@@deborasartain7491 and comments like that inspire for new videos :) ... Thank You.
Hi, can we do the same recipe with beef?
Yes it can be done, but beef have a little different structure. i never they to do only beef , but mix with pork - perfect. If you looking beef only - i would suggest to look for meat sticks - dryed beef sticks - i have video on my chanel.
Thank you very
Without adding a starter culture to the mix and letting it ferment, isn’t this really a sausage, not a salami?
i suspected that someone will start to go deeper... we will get to it. i would say we do need it , but then should i start to go like a pro (i'm not a pro) or i will go slowly making things more complicated and adding things as they really should be in ... fyi starting culture could be replaces with cultured milk :)
@@ReallySmoking, I DO like the idea of cultured milk, I will definitely have to try that.
But it was really because I thought that fundamentally the difference between sausage and salami was the addition of a culture and fermentation. I also am not a pro but have been trying several sausage recipes, when I get my fermentation chamber built I will be trying to make salami. Thanks!
@@gordonhogg4675 you can make a lot of things without fermentation chamber - all these recipes are coming from many years ago and they did not had fermentation chambers or refrigerators ... i'm smoking and drying meats for past 15 years only and that started because i could not find good quality product what i'm used to. Started by building cold smoking chamber and following things told by others ... and regarding salami - just look for some Italian style things and they adding wine everywhere , if you will go north they adding brandy to initial mix .... so i still have endless recipes to show, but base production will be the same :) ... sorry for long answer.
@@ReallySmoking thanks, in a similar manner we have been making sausage and several whole muscle cured and dried meets for several years (not 15 though) and we like your recipes. Our basic sausage recipe is very similar to the one you used in this video, but we do add red wine. I built a cold smoker about 4 years ago and for the last 2 years we don’t hot smoke anything. Recently though we got interested in salami and salumi, we tried doing it at room temperature but it is lacking flavor so I started building the fermentation chamber.
Don’t get me wrong, we really enjoy making the non-fermented sausages and dried meats, we just want to try other things as well.