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!!

@alinapablico4204

3 жыл бұрын

Very interesting! I want to try it

@karlsmith1533

3 жыл бұрын

Cured back fat is a key ingredient to quality sausage, are there any tips or tricks to making this?

@hammeranvil2374

3 жыл бұрын

Thank you guys ... there is cypriot tradition called samarella ...

@robyoung981

3 жыл бұрын

Some type of saucisson sec would be cool 🤘

@_hunter_hunter1048

3 жыл бұрын

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.

@2guysandacooler

3 жыл бұрын

Nice. Lots of flavor added.

@ThirdLawPair

3 жыл бұрын

@@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.

@jnorth3341

3 жыл бұрын

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

@2guysandacooler

3 жыл бұрын

Thank you

@ismailkarakartal5401

Жыл бұрын

​@@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.

@molezaymolbacheh4157

3 жыл бұрын

it s not halal, he didn t say bismellah :) lol

@japanesedog03

3 жыл бұрын

@@molezaymolbacheh4157 so?

@dandyd14441

2 жыл бұрын

@@molezaymolbacheh4157 Really for this question?

@sofyane4428

2 жыл бұрын

@@molezaymolbacheh4157 that makes it kosher.

@molezaymolbacheh4157

2 жыл бұрын

@@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!!

fabulous ! plus ending with Napolitan music ! salute from Belgrade, Serbia

@zacksule2157

2 жыл бұрын

grazie tante ! I hope, I said it right...Io non so parlo Italiano...English...

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!

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!

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!

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.

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.

Sensational! never get tired of your vids and look forward to the next masterpiece.

@2guysandacooler

3 жыл бұрын

Thank you.

I'll bet that is AWESOME! Love the idea of the pistachios.

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!

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.

Outstanding. Great process description.

Absolutely professional video, presentation in all culinary aspect. Bravo Cheers.

Awesome video. Thanks guys!

Never had this before but it looks so yummy!

Wow!!! Incredible. Thanks a lot, got to invent new vocabulary to reallly express myself. For now, Excellent.

@2guysandacooler

3 жыл бұрын

Thank you

Eric, I admire you so much...regards from spain

Damn you have this down to a science, literally. Cheers!

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 !!

Wow I'm speechless!

This video teaches me in the nice way thank you

Really good work , look forward to give a try.

My favorie charcuterie. Wow! My thanks to you.

professional ..respect

Looks perfect Thank you

Amazingly good. I will try it definitely ☺️☺️

Thank you for great video and information

I love it I learn again

Amazing video. Thanks a lot 🙏

I love this morttazela recipes it's awesome, v happy watching U post from TANGA Tanzania.

I'm going to be making this.

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.

@2guysandacooler

3 жыл бұрын

Thank you for watching.

Mortadella is my ABSOLUTE FAVORITE deli meat!! Thanks. I'm going to make this. I have everything to make it.

@2guysandacooler

11 ай бұрын

This is a super tricky sausage to make and can be a little hard on your food processor. Just a heads up😉

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

Wonderful teacher❤

I was looking so long for xactly such a recipe tnxxx so much

I enjoyed watching very much . Thanks

Hi sir ,Great video ,systematic explanations ,Thanks a lot

Hi. Good work. Finally, I find recipe for really nice looking and tasty homemade mortadella. Thanks for recipe :).

This looks amazing❤🔥

Thank you Eric...

@2guysandacooler

3 жыл бұрын

😁

fantastic! thanks

Reminds me of growing up in Chicago as a kid❤

Looks so yummy Delicious

Thank u man mortadela lover its good

بجد روعه

Amazing thanks so much 💕💕💕💕💕💕💕💕💕

Very nice.

The best professional mortadella recipe ever, 👏🏼👑👍🏼

Man what a wonderful video. I could almost taste it! Jim in Chile

Too lengthy process 💙💙💙💙👏 loved the whole mortadella making. Hats off to your patience❤️

I wish I had the equipment 😍

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.

@2guysandacooler

3 жыл бұрын

Nice! That''ll make a good mortadella!

Woooooow looks delicious 🥰🥰🥰

Thank you.

Great Video!

Incredible 👍

Great job, Eric. Any pointers for tying off a large casing like that and keeping it nice and tight? Thanks!!

Beautiful

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!

Fantastic elaboration, very good work with excellent results, exquisite mortadella with pistachios, thanks

@2guysandacooler

2 жыл бұрын

Many thanks!

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.

@2guysandacooler

3 жыл бұрын

Thank you

@just_russ4633

3 жыл бұрын

@@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.

@2guysandacooler

3 жыл бұрын

@@just_russ4633 Oh WOW. That's crazy!! Local will have to do 😁

Very popular in Egypt with the Name Lanchun which is driven from the Turkish name Lahmcun which is a Turkish version of bologna. It is very popular in Egypt, I mean beef, Halal mortadella.

im so hungry now...

@drakehood1582

3 жыл бұрын

update: i am no longer hungry.

I like the mortadella without the pepper corn but with olive either way its an awesome

Well this is the best mortadella I have seen. I will try it. Thank you

@2guysandacooler

3 жыл бұрын

You are welcome 😊

@immobilierelhamzaoui7946

3 жыл бұрын

@@2guysandacooler Can you drop the translation into Arabic?

@2guysandacooler

3 жыл бұрын

@@immobilierelhamzaoui7946 If you go to the website (recipe in the description) you might be able to google translate it

@immobilierelhamzaoui7946

3 жыл бұрын

@@2guysandacooler ok

I love MORTADELLA

Hi! Thank you for the detailed video !! Could we use this recipe in a deli meat press ? Thanks !

Vraiment c'est fantastique 👍 👍 🌷

Fenomenalno👌

bravo

Beautiful!😘

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 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

Very impressive 👏🏻♥️

Well done 👍👍

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.

@2guysandacooler

3 жыл бұрын

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..

@engc4953

Жыл бұрын

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?

beautiful equipment

Bravo

Good job

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?

Awesome ! What type of casing do you use?

Merci infiniment ❤❤❤

Good describe

🔥🔥🔥🔥💯💯💯 man I quit eating pork about 20 years ago, it is so hard to find beef lunch meat salami and mortadella.. ty

@jameswright4275

3 жыл бұрын

@@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.

@2guysandacooler

3 жыл бұрын

You know it's a very interesting topic and sadly I've seen much division over this very issue.

@foxhunter11

3 жыл бұрын

Or run for your life!!

@foxhunter11

3 жыл бұрын

‎اا_________________لله و اصغر 👳🏿‍♀️✊👳🏿‍♀️✊👳🏿‍♀️✊👳🏿‍♀️✊👳🏿‍♀️✊👳🏿‍♀️✊👳🏿‍♀️ اا___________________لله و اصغر ‼️‼️‼️‼️‼️

@foxhunter11

3 жыл бұрын

Italian pork is the best!!

very very very nice

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 ?

شكرا للشيف على الوصفة ارجو كتابة البهارات بالعربي و شكرا

Many thanks for this beautiful recipe...How could we take it in the fridge? 3 days or more?

It looks awesome! Great explanation too!! You got the color just by adding the salt? No nitrates or anything else?

@2guysandacooler

3 жыл бұрын

This recipe has nitrites but paprika can be added for additional color

damn, now I want to make my own mortadela

How does this freeze? This is awesome and honestly looks much easier to make that 1 would think. Im giving this a go.

@2guysandacooler

3 жыл бұрын

Hey Mike. It freezes great.

Good tutorial but the tools used to make it are more commercial for businesses rather than households!