100% Beef Mortadella - Step by Step
Vložit
- čas přidán 5. 12. 2020
- Welcome back. Today we are making a viewer requested video. All beef mortadella. If you have any questions or would like to request that me make a special video be sure to leave me a comment. If you are new here we want to say welcome to the channel and don't forget to subscribe and click that notification bell.
You can find a printable recipe with adjustable quantities for this all beef mortadella here: twoguysandacooler.com/beef-mor...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase.
Here are the things I use when it comes to sausage making:
Sausage Pricker: amzn.to/2Ji2zha
Butcher Twine & Dispenser: amzn.to/35QFhIa
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/3mfs3jnk
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Iodophor sanitizer: amzn.to/2Q9jFBM
Thermapen Mk4 (meat thermometer) - tinyurl.com/wevsf297
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/3mfs3jnk
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
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
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
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
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
If you want a printable recipe for beef mortadella with adjustable quantities you can find it here: twoguysandacooler.com/beef-mortadella/
What should we make next. If you have any fun ideas be sure to comment below!!
Very interesting! I want to try it
Cured back fat is a key ingredient to quality sausage, are there any tips or tricks to making this?
Thank you guys ... there is cypriot tradition called samarella ...
Some type of saucisson sec would be cool 🤘
can you make this with squid instead ?!
My hack for all sausages is to replace any added water (ice in this recipe) with good stock. I've added pork or chicken stock to pork sausage. I bet replacing the ice with some frozen beef stock would be really good.
Nice. Lots of flavor added.
@@2guysandacooler Try it. It's a heavy-handed technique with no culinary finesse whatsoever, but it adds lots of flavor and never tastes out of place.
Now I feel dumb for having never though of that, thanks. Not only will you get extra flavor but if you make your own stock it should have a bunch of good gelatin which should help with the binding.
I'm an old school garde manager from the 80-90s. Your technique is spot on. Well done
Thank you
@@2guysandacooler 🇹🇷🇹🇷 USTA BEN SUCUK YAPMAK İSTİYORUM AMA BANA KOMSE YARDİM ETMİYOR 🙏🙏
Thank you so so so much for this 100% beef charcuterie recipe. Will now be able to feed my sons good quality halal mortadelle.
it s not halal, he didn t say bismellah :) lol
@@molezaymolbacheh4157 so?
@@molezaymolbacheh4157
Really for this question?
@@molezaymolbacheh4157 that makes it kosher.
@@sofyane4428 jewish are quite or more underground people, Muslims are more exhibitionist, more to show but nothing inside! i m from Muslim culture :) lol
This video really launched my mortadella to the next level. Thanks a million!
We love this mortadela here in Brazil, specially mortadela Sandwich. Amazing! Thank you for this super video!!
Made this recipe with two un-trimmed tri tips...fat on. Local butcher was closed on Sunday when I decided to jump in so I used my best guess option. The fat ratio worked out about perfect after doing all the trimming. This recipe and video worked perfectly....hitting all the key marks all the way through. Ended up with a delicious mortadella...I used pork fat with half and green olives with the other (olive loaf). Olives didn't stay intact very well with the thin slice i perfer but still a huge success for my first attempt at an emulsified sausage concoction. Thanks for the recipe!
I’m in ah. Nice detailed instructions with all the watch outs. You could almost do this for a living. Love the high dive into the pool!
I have no idea how I stumbled upon your channel but I'm sure glad I did. Very unique content. Love it.
Thank you for sharing. Bravo! Looked delicious!
Outstanding. Great process description.
Great video as usual. I think you could do a whole video on tying and trussing. Showing the little details like typing off the ends with your double knots ect. Would be great to see how you guys finish off your salamis. Thanks for the videos.
Looks perfect
Thank you my friend
It looks better and tasty vs the one bought at the supermarket. Definitely will give this recipe a try at home. Thank you for sharing!
fabulous ! plus ending with Napolitan music ! salute from Belgrade, Serbia
grazie tante ! I hope, I said it right...Io non so parlo Italiano...English...
Absolutely professional video, presentation in all culinary aspect. Bravo
Cheers.
I'll bet that is AWESOME! Love the idea of the pistachios.
Wow!!! Incredible. Thanks a lot, got to invent new vocabulary to reallly express myself. For now, Excellent.
Thank you
I recently discovered mortadella. It was a fantastic addition to my version of an American / Italian sub. Salami, Capicola, hot ham / ham, and then this mortadella.
Awesome video. Thanks guys!
Sensational! never get tired of your vids and look forward to the next masterpiece.
Thank you.
Eric, I admire you so much...regards from spain
This video teaches me in the nice way thank you
Wow, this is worth it! The most important is that it does not contain all those chemicals (the nitrites and flavors). Also, number one is that is all !!
It was awesome recipe, thank you soooo much. i really liked it, great description and explanations and tips. looking forward to watching more recipe videos from you.
Thank you for watching.
Never had this before but it looks so yummy!
Really good work , look forward to give a try.
I love this morttazela recipes it's awesome, v happy watching U post from TANGA Tanzania.
Wonderful teacher❤
Amazingly good. I will try it definitely ☺️☺️
Thank you for great video and information
I was looking so long for xactly such a recipe tnxxx so much
Desde Ecuador un cordial saludos a todos los que conforman este grandioso programa
Sigo mucho de sus recetas hamucho tiempo gracias de corazón por compartir tu experiencia con el mudo
Amazing video. Thanks a lot 🙏
Hi. Good work. Finally, I find recipe for really nice looking and tasty homemade mortadella. Thanks for recipe :).
Hi sir ,Great video ,systematic explanations ,Thanks a lot
I made this a kilo of beef mortadella a week ago , it was sensational, better to make at least 5 kilo soyou can keep the rest in freezer.
My favorie charcuterie. Wow! My thanks to you.
Mortadella is my ABSOLUTE FAVORITE deli meat!! Thanks. I'm going to make this. I have everything to make it.
This is a super tricky sausage to make and can be a little hard on your food processor. Just a heads up😉
The best professional mortadella recipe ever, 👏🏼👑👍🏼
I enjoyed watching very much . Thanks
Looks perfect
Thank you
I love it I learn again
professional ..respect
Damn you have this down to a science, literally. Cheers!
fantastic! thanks
Wow I'm speechless!
Thank you Eric...
😁
I'm going to be making this.
This looks amazing❤🔥
Nice, thank you, I might give it a try this winter. I don't think my food processor is strong enough but I'll do the method that worked for me doing Rhulman's hot dog recipes. I have a 1 hp #22 grinder and using the smallest die I run the mix through, spread it on a cookie sheet and back in the freezer for ~half hour, slice it with a pizza cutter and run it through the grinder again. Rinse and repeat about six times. Probably more work then having a good food processor but the texture came out great, with my grinder a 5 lb batch goes through in under 30 sec so nothing heats up.
Nice! That''ll make a good mortadella!
Great job, Eric. Any pointers for tying off a large casing like that and keeping it nice and tight? Thanks!!
Too lengthy process 💙💙💙💙👏 loved the whole mortadella making. Hats off to your patience❤️
Reminds me of growing up in Chicago as a kid❤
Looks so yummy
Delicious
Thank u man mortadela lover its good
I assume that the mortadella with the larger fat pieces included is part pork, and the fat is pork fat. That’s generally the style I’m familiar with, so this is really interesting to see all beef. I’d like to try it soon. Good content!
Amazing thanks so much 💕💕💕💕💕💕💕💕💕
Great Video!
So good really. And so proffisional. But can we do this for a small family member i even have non of the equipments. But
So big excellent work 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
You got a big thumbs up and a subscription from me. Thankyou for a very informative video. One of the best I have seen on sausage making.
Thank you
@@2guysandacooler I checked out your sausage supplier. Unfortunately the freight charge to here was $100 for a $10 item, so I will have to make do with what I have here locally.
@@just_russ4633 Oh WOW. That's crazy!! Local will have to do 😁
Very nice.
Woooooow looks delicious 🥰🥰🥰
I've been watching all of your videos since late January. Out of the numerous I saw I decided to start my journey making Mortadella. Reasons for starting here were,
1) I love mortadella
2) It seemed pretty easy
Wanted to make mine with pork though. I saw that UMAi dry had a recipe on their website, so I used their recipe following your steps. And I'm posting here because you are the man,. and any advice would be greatly appreciated....
Grinding went well. When it came time to make the batter, I broke it into 4 parts to ease the strain on my food processor. Food processor ended up breaking on the last of the 4. I then decided to put that last batch in the kitchen aid and whip like you mentioned in the hotdog video. When i was done I mixed the last portion with the rest. added my fat, peppercorns. and pistachios. Mixed, and stuffed casing. When it came time to cook. I used the sous vid. Cooked @ 140 for 3 hours. When the time was up, i thought about it and said to myself how do I know it was actually cooked to right temp. I inserted a meat thermometer. The temp read 130 and thought I was trying to get to 140. Then I decided to google what the temp should be. Stanley Marianski's recipe said internal should be 157. UMAi dry's recipe which was based on Stanley's said they cooked to 150. So i restarted my timer for 2 more hours. I then checked when the time was up and it was 133. I then decided to raise the temp and set to 145. Cooked for 2 more hours. Temp went to 145. Raised the temp to 155 and cooked for 2 more hours, which brought me to 155. So i'm finally at 155 and i couldn't figure out why it took me so long. Then I realized your time table was based on the weight in your recipe. I was using a different recipe with a heavier wait.
My question is, 1) what should the internal temp be? or what would you recommend?
2) is poking the sausage with a food thermometer going to mess it up because i'm creating holes for the water to get in?
3) Does raising the temp of the sous vide while cooking mess anything up?
4) is there a rule of thumb when deciding what temps and length of time with sous vide?
As for my mortadella, it came out ok. I was worried mixing the last part in the Kitchen Aid would ruin the batch. I did follow all of your chilling and ice guidelines. My only complaint about the Mortadella I made is the flavor is a little too strong. I should have just followed your recipe. They have caraway, and anise. You don't have those but have smoked paprika and fennel.
I really appreciate all of these videos that you make. I noticed there are a lot of recipes posted, but nobody shows you how to actually make this stuff. And when they do they don't get into the details as you do.
How cool!! Thanks for the message. If you are cooking pork mortadella sous vide you can cook it till the internal gets to 145F for at least 1 hour (depending on how thick your is). If it's beef you can cook it till the internal gets to 135 - 140f (for 1 hour)
2. poking the sausage will allow water to get in and could dilute the seasonings. If it's stuffed tightly and there is a good seal though it should be fine
3. raising the sous vide temp is ok and will not hurt anything
4. There's no hard fast rule when it comes to sous vide cooking. It all comes down to thickness of meat and the temperature you are cooking at. The thicker the meat the longer you have to cook it. A few inches can cook for a couple hours where 4-6 inches might need 6 hours... Just as an example..
I wonder if a vitamix can be successfully used instead of a food processor (in batches).
It looks great. Where can I buy great beef mortadella?
Well this is the best mortadella I have seen. I will try it. Thank you
You are welcome 😊
@@2guysandacooler Can you drop the translation into Arabic?
@@immobilierelhamzaoui7946 If you go to the website (recipe in the description) you might be able to google translate it
@@2guysandacooler ok
Hi! Thank you for the detailed video !! Could we use this recipe in a deli meat press ?
Thanks !
Man what a wonderful video.
I could almost taste it!
Jim in Chile
Beautiful
Thank you.
Awesome ! What type of casing do you use?
بجد روعه
Your videos are great! Thanks for them. What are different options for a binder? I stay away from potato, rice, sugar, and flour.
egg, carrot binder, soy protein, corn starch
Incredible 👍
How does this freeze? This is awesome and honestly looks much easier to make that 1 would think. Im giving this a go.
Hey Mike. It freezes great.
Many thanks for this beautiful recipe...How could we take it in the fridge? 3 days or more?
Excellent ... Pity I do not have the equipment to make it. I totally approve of using just one species of meat .. in this case just beef with no other kind for "filler" or to help with texture.. That's really great. For an encore how about a recipe for 100% pure beef frankfurters?
I wish I had the equipment 😍
Hi Erik, in general, would corn starch be e good substitute for potato starch?
It looks awesome! Great explanation too!! You got the color just by adding the salt? No nitrates or anything else?
This recipe has nitrites but paprika can be added for additional color
Well done 👍👍
Very impressive 👏🏻♥️
hi eric i just started subscribing and i really enjoy the charcuterie in this channel i just wanna know is there any classic way to pour the mortadela without the big sausage maker ?
🔥🔥🔥🔥💯💯💯 man I quit eating pork about 20 years ago, it is so hard to find beef lunch meat salami and mortadella.. ty
@@basirj8578 why brother? The New testament in the Bible and the book of Enoch, and the Dead Sea scrolls, tells us not to eat pork too. Not to offend you I have issues with Muhammad and his 6 year old wife.
You know it's a very interesting topic and sadly I've seen much division over this very issue.
Or run for your life!!
اا_________________لله و اصغر 👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️✊👳🏿♀️ اا___________________لله و اصغر ‼️‼️‼️‼️‼️
Italian pork is the best!!
I wish I could be bothered to make that it looks totally lush. Much better than the stuff from the supermarket. We ended up watching your video after my wife said mortadella was ham! Ham?. She now stands corrected.👍
😂😂
Good job
I have tried chicken mortadella before, but this looks definitely worth trying. Thank you 😊
I like the mortadella without the pepper corn but with olive either way its an awesome
Another nice sausage, I'm going to try it. You use potato starch, is it also possible to use phosphate as binding.
Yes you can!
Good describe
Fenomenalno👌
Merci infiniment ❤❤❤
I love MORTADELLA
Beautiful!😘
Have you tried using myrtle to get that traditional flavor?
Vraiment c'est fantastique 👍 👍 🌷
bravo
Thanks for the recipe. It looks really delicious. I have 2 question. I would appreciate it if you took the time to answer. Thank you in advance. The first one is about insta cure and sodium e.. something) I don't have it and also I am not sure where i can find it. So can i skip these? And the second is about cooking. Again I don't have the tool you are using it. I wanna make this recipe in stainless steel ham maker. So if i keep an eye on tempreature of water can I cook like that?
Fantastic elaboration, very good work with excellent results, exquisite mortadella with pistachios, thanks
Many thanks!
Could you use coarsely chopped beef fat to mix when you added the spice and the pistachios???? What do you think???
Thank you for sharing 👍