Traditional Italian Salami - No Nitrites or Starter Cultures | Celebrate Sausage S03E01
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- čas přidán 30. 09. 2022
- Today we are making a traditional Italian Salami. That means no NITRITES/NITRATES or commercially obtained starter cultures.
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In this video we used:
Beef Casings 40mm: tinyurl.com/yh4m837y
Sausage Pricker: amzn.to/3E8N3yt
Iodophor Sanitizer: amzn.to/2Q9jFBM
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
PH Meter from Apera Instruments: amzn.to/2A04Gll
Dry Curing Chamber: tinyurl.com/44rhj5t7
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►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Meat Mixer: tinyurl.com/yc8hrkt9
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
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Eric
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Can you see or smell a botulism infection? What do you look for? Thanks and cheers!
My father in law was an old Italian he always made air dried sausage hanging in his basement it was most amazing taste in the world.
Budy, I have to thank you for one tiny and specific thing. A lot of peolpe already thank you for everything so I'm gonna skip this part.
You alredy know that your way of teaching things is different, but you have no idea of how much your pronunciation makes it easier for us no english native-speakers to understand what you're saying.
I really would give you a hug and drink a beer with you while eating the stuffs you make for this single detail.
You put so much effort into it that it's just incredible.
The way you say "bellow", my man, is a precious thing hahahaha
Thanks so much for making this channel!
Thank you for your kind words😉
Thee best! My thing is old fashion! No chemicals, no preservatives, no man made thing but the real thing!!! You are a winner!!
oh, here we go again!
we love this time of year, many new ideas and sausages enter our game!
Thank you Eric
Let the Celebration begin! So excited season 3 has begun. What a fantastic first episode. Eric you nailed it going with traditional salami. Great start, looking forward to all the recipes. Cheers
Thank you Eric, and welcome back. I've been looking forward to this season since you announced it. Fun times ahead!
Been looking forward to this all year! Great video.
I'm so happy that Season 3 is here! Thanks for a great video, imperfection and all!
Been looking forward to this for 11 months, great start!
Great start to CB3! This is why I'm a Patreon Patron, high quality and HONEST info! Love you showed the stuffing issue! Can't wait for more!
P.s. I asked for a video on sanitizing on my first comment to you, thx much for touching on it nicely here!
You are the sausage king. I don't even bother to look at other videos here anymore. Brilliant.
Love people who show their fails!
Love the channel!
Great start to the season Eric! Will be watching the whole season jubilantly.
I found your channel on season 1 ! I'm so happy you have continued with this celebration!
This is so cool. I thought that was so cool you can get a PH drop that quick with those ingredients.
Thanks again for sharing and all your hard work!
Great start to the series Eric! Looking forward to watching each and everyone of the videos!
Awesome, thank you!
Yea! So excited!
Hey because of ur how to guides on cultures I finally changed my families mind on cultures and how it makes everything taste like pepperoni. They were under the impression that all cultures were the same and I watched all of ur salami videos and I did my own testing and my grandfather said “wow this one has culture? It taste better than our old fashion ones” so for that sir I thank u
Thank you very much for a great start to Season 3 with this teaching tutorial. I am very glad that you showed less-than-perfect results, which is what we learn from. I will keep using Cure #2, which also gives the more pleasant red coloration. In Italy, they traditionally use sea salts, which naturally contain nitrites, but we can not be so sure in other parts of the world.
Been looking foreword to Celebrate sausage since last season ended! Great knife skills Eric!
Didn't even wear a Kevlar glove! You are the master! Great series, thanks for putting it together.
Brilliant! I had the same issue of the cavities randomly appearing in my salami even though I used a lot of salt and Garlic in one, and the starter culture and Cure#2 in the other. Colour was good, just the gaps. thanks as this helps me focus on the cause to rectify
Goodmorning Eric
Been waiting for this new season to start
I have been thinking about trying some dry ageing in my home fridge
with the steak wrap method, you did in the beginner series, as soon as I can find
a place to buy them here in Alberta. Have a great day and thankyou again
season 3 and a great channel
Thanks again Eric! Jim
I've just made a small batch of this. I know of several who never use curing salts, just regular salt, but I did end up using curing salt. Now I'll have to wait for at least 6 weeks to see and not least taste. Looking forward.
Rus and Joe had said something about this series I missed the premiere, but I watched the rerun. Very nice Eric enjoyed it sir
Glad you enjoyed it
You minced by hand! Well done!
Its finally here ! congratulations for the new season Eric!
When you stuffed the sausage you did’t mentioned to stuff it tight. Then I asked my self why he didn’t say anything about it and I knew that was the problem . Otherwise it would be flawless !
You nailed it!!! That was exactly it
If you can eat this salami using your method then , and I can learn this method to make my Vietnamese fresh lap chueng , I’ll be famous ! Only word I’d like to say you’re simply the best . Thank you !
Absolutely wonderful! Just knowing that there was a mistake made made me watch even closer!!😂
Thanks for showing your mistakes! I can learn from your mistakes rather than making the same one myself in the future.
Great video and looking forward to sausage month!
Great video.
i watched 1 minute and already subscribed. i have a feeling i am gona love your channel. keep it going honest chef.
Welcome aboard!
That looks so tasty, I'll put this on my list!
Really looks to try out. Thanks. Fourways. Sandton. South Africa
Great to see traditional methods and recipes! It's hard to find clear information regarding the safety of nitrite free, fermented sausage. I've come to accept that if you're using fresh meat which has been looked after, follow good hygiene practices and are getting to a pH of 5.3 or below in a few days (with help from our friends salt and wine), I'm more than happy to eat it (assuming it passes the sight and sniff tests!). Regardless, with or without nitrite there are potential risks. Although the risks of cancer from the consumption of nitrites and botulism from salami without both appear to be very low. I guess one final point, usage of nitrites in places like Spain and Italy are low and they're not all dead!
Nitrate consumption has no clear link to cancer. Did you know that your saliva glands make more nitrates then half a kilo of bacon daily? In fact some pharmaceutical companies are looking to make a nitrate based pill to combat blood pressure.
just stumbled onto your channel....looking forward to Celebrate Sausage vids!!!
Hope you enjoy!
Legend
Just discovered your channel. Thank you Mr. Eric. Very well done. I began "charcuterizing" about 10-12 years ago. Started with jerky and dicovered Len Poli and Jason Molinari, rest is history
Nice... What's your favorite cured meat to make?
@@2guysandacooler That's a complex answer :) A modified version of Matt Wright's (what happened to his site?) fennel pollen salami, a combo of Poli's and Ruhlman's sopressata and Chapolard's noix de jambon
@@user-nk4ot4zh9o nice!!! Sounds very interesting
@@2guysandacooler thank you Mr. Eric! They all owe my cardiologist a lot of money. I'm thinking I'll give your basturma a go this week
Love the cheesy 80's happy action soundtrack 😅
"Failures" are how we learn.. and how we expand our "knowledge"; failing is learning
As usual, great video! I discovered the channel a few weeks ago and can't stop watching, even though I haven't taken the plunge into actually making anything lol. If I could suggest something, it'd be really great to have, say, a difficulty or "chance to mess up" ranking in the title/description. Keep up the great work and eventually I may try something (other than pastrami)!
Edit: For the error, now air hole at the end of the casing?
Great idea. I like the difficulty rating.
seeing u make these with some (minor) mistakes is so much better than watching you make perfect salamis
Quality
Awesome looking salami! It looks really fresh and divine! I don’t care about the holes. 😂
Make the length of your salami twice as long as usual then once stuffed bisect it with string and tie a knot up until the casing feels tight. Don't over tighten and split the casing though. When you think you have poked enough holes in the casing, poke some more, then when you think that is enough do it another three times all over the casing.You will see tiny bits of meat squeezing out through the pin pricks. This tells you the salami is under pressure and tight enough. Then as it dries periodically squeeze the salami along its length. Yes you won't end up with perfectly round salami but you help to dispel the air from inside if there is any.
Eric. Awesome video. Quick question: What is the difference between Dry Curing Wraps and Dry Aging Wraps? Can they be used for the same things?
I love your channel and binge watch your videos all the time.
A question though, how did they cure the salami back in the day, when there were no temperature and humidity controlled curing chambers?
I'm assuming they could only do it in certain regions, at certain times of the year?
I've seen many videos online where they make salami without a curing chamber, and some even suggest using your refrigerator at home.
Do you think it would be ok to do this?
I don't have a curing chamber, and I've been making my own sausage for years but am really keen to try salami.
Always look forward to this time of the year for sausage all month!
Guessing, did you sanitize your hands before you messaged 🤔 you didn't mention it that I remembered! (I'm at this point haven't watched it all yet!)
Well I was wrong! I couldn't imagine forgetting sanitation of hands but was the only thing I noticed!
Finally a good keto/paleo product no preservatives....can i use it in my Shakshuka?
Great to see you using natural fermentation to make salami like our grandparents did. I just stared making my own sausage and shortly salami. I don't eat anything with Nitrites and Nitrates in it. So this was such a blessing to learn. Thank you so much for this video.
Should have stuffed the meat all the way to the neck of the chamber before feeding the casing on. This will minimise any air being trapped. Or tie off the lead end of the casing after stuffing has been started.
I think putting the garlic in Red wine could result in the LAB dying due to the alochol. Maybe the fermentation would work better if those were kept separate. I mean it seems to work like this too, just my thoughts on it
Welcome back Eric,
Was wondering if there's a recipe for making salami in the fridge, or any fermented sausages for that matter
Good to see you again
E
You can take any of my salami recipes and use a product from UMAI to convert it to a "Fridge" salami. Here's what their kits looks like: amzn.to/3BVI0Pk
Eric, wouldn't you recommend people to look for signs of fermentation to know whether it is safe to eat? My rule of thumb is, if a salami has that particular smell of active fermentation within a day or two (like you detected), lactic acid bacteria have made the salami an inhospitable environment for the botulinum spore, hence: safe to eat. Best, Claus
Thank you for year 3, can't wait to see what is in store for us. Would this recipe work for UMAI casings? Haven't yet pulled the plug for a drying chamber.
yes. Umai casings world work for this
Hoping to see a Käsekrainer recipe soon, just made some with venison and it is an amazing sausage!
It's episode 26 and it was delicious!!!
@@2guysandacooler looking forward to it!
Looks great, thanks! A have a question please: I wonder how come it does not end-up too salty for taste @ 27.5 g salt/kg meat? Does the fermentation process helps on this somehow? (another video shows 2% salt seems to be the max. percentage)
Its finely here celebrate sausage 🙂
Hi Eric!
Love the material, I do however have question regarding the lack og nitrites. Should I not be concerned about botulism when making this sausage?
Most Italians make their homemade salami using homemade red pepper sauces (contains some traces of nitrates), homemade unpasteurized wines (contains lactic acid bacteria, and live yeast) and sea salt which also contain traces of nitrates. All these ingredients may protect against botulism if the meat is contaminated with the bacterium ( clostridium botulinum). The salami made in this episode will be at risk if poor butchering of the meat results in a cross contamination.
Hi Eric , if the ph reaches de safe zone in more than one day, it becomes 100% safe to consume? Considering that the meat was exposed to conditions that would alow the botulism spores to germinate(low or no oxygen and between 37 and 140 degrees)?
Eric my friend, no gloves. That is so unlike you. Shows that we are all human.
Keep up the good work!
LOL. I'm glad you noticed. It was actually on purpose. Using your bare hands to mix this sausage allows for a transfer of my natural bacteria to the meat mixture. These bacteria will help ferment this sausage. 😉
Yep, noticed and knew it was on purpose, in line with Old School video intent
I would have tested the strength of the sanitiser after mixing it with test strips.
Did you also dried the pitina? did it separate like the stuffed one? I put my money on the case hardening instead of improper stuffing. Zooming on the salami you even see the perimeter is the right color, but the inside is oxydized and pulled apart.
The pitina has the answer, if its the same, then you are right, if its not, its clearly not improper stuffing but case hardening.
Hello, In o e of your other videos, you said meat has a 2 hour window for tempatures 40 degrees to 140 degrees. How does that apply if you are leaving it out for a long time to start fermentation? Thanks.
Can you do all of these exact steps but add pink salt # 1 and just 2.75% salt? Still let it ferment before hanging to dry. Everything the same but just add pink salt ?
I can't eat pork, at all. It causes me horrible stomach pains. I was wondering what the best alternative to pork fat and meat would be for this, or if it is even possible to make this with an alternative to pork and it still be what it is. Would it be something else then?
I very much enjoy your videos. They are very instructive.
Great video Eric. for salt since you're not adding nitrates/Nitrites would a Kosher salt be better than iodized table salt?
I would add kosher or non iodized sea salt
Question: Is garlic required for fermentation of the salami? If I don't want to use any plant-based products and only salt, can I still get safe fermentation of the salami, especially when left outside for 36h to 48 h ?
Where's the colour Brother, Paprika, Capsicum Sauce, will definitely give it a more appealing taste and visual happiness as well, a real nice dark red colour.....
Ciao Ciao
👉🏼 🇮🇹🕶👍🏻FORZA ITALIA
Hi Eric. Those 2 sausages/salam's you stuffed looked pretty tight to me.
I know what "too" tight looks like. I guess I wonder, when did you discover
the air pockets? When sliced?
And where were the air pockets? Near the end where twisted/tied off?
If so, if you missed it and didn't know there was a "tiny" problem, until done,
how would a novice know.
Would massaging the links a bit before hanging them help?
Still looked awesome! We're off and running!
TYFS
The problem wasn't air pockets, the problem was that the meat wasn't stuffed as tightly as it should have been. When the salami started drying it basically was pulling meat to the edge causing a tear in the center. Stuffing the casing tighter would have fixed that issue
Cool,looks good, whats the name of the song playing at the 12:20 mark ?
Thank you. The song is called "Racing Hearts": czcams.com/video/OQaXqQnMlkg/video.html
Eric, thinking back to your episode when you explained under which circumstances curing salt needs to be used. Aren’t the two conditions a.) anaerobic environment, and b.) temperature in the “danger zone” also fulfilled here? I would love to test this recipe right away, but I am now not sure whether to use curing salt or not…
This recipe certainly falls into a higher risk category, which is why we go through the steps of meat selection and sanitization a lot more than usual. You can add cure to this is you want to play it safe
My family as well as all other Italian families I know make sopressata every January with no cultures or cure and this has been done for centuries this old school way. There's even italian delies that still don't use cures or cultures wether its in NYC or CT or rhode Island, most don't use anything but meat,salt and spices. It can work and most years it does but you never know if the batch will go bad on you, I've even bought bad ones from the most popular of delies that are known for their great salame. It's really a hit or miss situation so when I make my own at home without the family I do use culture and #2 and usually mine comes out better than the others.
I've been watching a lot of your videos recently and after watching this one I have a question. Why does this not require curing salt, even though it meets your 2 main criteria from your "are curing salts necessary" video (being in danger zone temperature and low oxygen). Thanks
Would celery powder negate the traditional factor by introducing natural nitrates?
I haven't dared to put in fennel seeds yet, but this season I have vowed to put in 🙂. Regarding sanitizer: I use 90° alcohol. I see for first time usage of iodine. Are there any pros and cons for both?
I like the iodophor (iodine based sanitizer) because I find it easier to work with and it's fairly cheap after diluted down. Either way works.
Could you use yogurt starter ( lacto bacillus) for salami starter?
Yep, although a mesophilic culture might be better
I always wear gloves, and a chain glove if cutting meat. Do u use any other starter culture than hansens??
Who sells it??
How do you take care of botulism though? Can you trust the initial disinfection? Does the low pH slow down the growth of harmful bacteria? Thanks for the idea, just not sure how safe I'll be if I do it at home.
This is a higher risk sausage and if you are unsure, you can always add cure. If you use fresh meat and work in a clean environment that's been sanitized, you should be fine. Also, the ph drop helps against some bacteria but for it to be effective against botulism it must be below 4.6ph
Hi Eric: Except for the flavor outcome, it appears the overall fermenting/drying process is the same as when you use a starter culture. As long as the right ph is obtained (which I assume has nothing to do with the starter culture) why then do we use a starter culture. What as I missing? Thanks and I really appreciate your videos.
A starter is used for consistency and predictability. No starter will mean more failures
Can you use anything else instead of mold 600 in this recipe?!
For this method of making salami how/when do you know it's safe to eat? What indicators would you be looking for?
If it's made correctly, you will be looking for weight loss with a sweet smell of cured meat. If it's soft after 30 days or mushy or off smelling, or has black/yellow/red/some greens/ mold on it then it was a fail
This is a great video. Couple of questions.
Can we replace the wine with balsamic vinegar instead?
Also what happens if we use sauerkraut pickling water as a means to add good bacteria?
Thanks
vinegar will denature the proteins and will leave you with a crumbly sausage. Sauerkraut juice is ok in small quantities. 1/4 cup per kilo should be ok. I made a video on that specific topic. Check it out here: czcams.com/video/l4YlQDUJjV0/video.html
@@2guysandacooler thanks
very cool. i'm getting a pig in the next few weeks and it's my second year doing so. I made salami last year and it was a very anxiety-inducing experience because I did it naturally like in this video and was scared of foodborne illness. taking several pH meter readings seems like it could cover your ass. my only question would be: how do you know the food hasn't gone off in the period between stuffing and the time when adequate acidity has been achieved? I'd really like to do salami again but it's hard work and I'm not totally confident that I can make it 99.9% safe.
Can anyone tell me what ecocure is made of?
It just says a bunch of extracts, but you can make alot of extracts from one thing, so that doesn't really tell me anything.
The video on EcoCure goes into more detail, but the answer to your question is antioxidants and polyphenols
I let wine soak on the garlic, but dont put garlic in meat.. feel that it might cause sausage to go bad
Could this have been prevented by squeezing the salami during drying? I appreciate you keeping it real btw.
Just ground pork for chorizo. I’m using Umai bags. The spices have been mixed including the cure #2. I had to stop so I put it in the fridge.
I want to add the starter culture with the dextrose and water tomorrow or the next day then stuff and start fermenting. Can anyone tell me how long I can Leave it in the fridge before I add the fermentation starter and start fermenting?
48-72 hours should be ok
@@2guysandacooler thanks sir
Maybe the right question would be what is the difference between Dry Aging and Dry Curing???
Dry aging is all about controlled spoilage where dry curing is all about meat preservation
Can you smell a botulism infection? What do you look for? Thanks and cheers!
Your recipe calls for Bactoferm Mold-600. Where is the Tradition in that? More specifically , how do you make this without relying on external resources?
Natural Bacteria?
where is the salt calculations? did i miss it
Can I leave out the wine?
By using fresh garlic, you must first chop it up very finely and you need to squash it with salt first before incorporating it, and you didn't squash it with salt first. That was one of the mistakes I saw. Second one, not a game changer, but you shouldn't wrap the sausage, I believe you should hang them freely if you want to do old school. Just do as if you were making 20 kg , you wouldn't wrap them all 20kg now would you. The salami are still wet at this point, no danger in of drying up here. - at this point, I went over to the end to find out what was your theory. Well in the video, it was cut but you seemed to stuff it with a tool, that looks good to me but like I said, I only saw a few seconds. What actually happened imo, is that fresh garlic fermented which caused to create air ! that's your real problem .. IMO.
Having watched you outline the rules for using curing salts, I am now very confused. Is this not the type of salami that gave botulism its name?
Will this work for venison?
yes
Thanks, I was wondering about venison as well.
I just came back here from your video on weather or not you need to use cure, and I know I am still waiting on an answer to another question I posted on here, but I'm a bit confused.
You said in that video that no oxygen and danger zone temp means cure. That included salami. Why is this one ok to not use cure then?
The safest way to make something like salami especially if you are just getting started is by using cures. If you know what you are doing with properly sourced meat and sanitized equipment you can make salami without it.
On a scale o f 1-10, how tiring was chopping up that meat? 😅 It looked pretty labor intensive.
it was a 100
Thank you for the video.
Can i supplement the dextrose with honey from my own bees?
yes
Thank you