In Spain we love to eat rabbit and we also find them adorable both .I understand the way of thinking of Americans here we would never eat dog as if it is done in other countries Grate channel I do not miss any episode .my English sucks I know

@UtahSustainGardening

2 жыл бұрын

I don't care about how good your English is, I am just happy to have other folks willing to share their stories!

I used to work in Iceland and loved the Pylsur Sausage in a crunchy bun. It is A-Grade comfort food and I would love to see you make it in the next season!

I'm loving that course grind. That marbling is gorgeous........= ) Edit; I'll bet that this would be good with squirrel. = )

Ask and ye shall receive! I found your channel a few days ago and have been binging it ever since, preparing a shopping list so I can try my hand at my first Salumi. Ever fall I wind up with an abundance of wild rabbit meat in the freezer and was going to ask if you knew any recipes for rabbit and I found this gem! Thank you so much for making meat preservation comprehensive and approachable!

@2guysandacooler

Жыл бұрын

Excellent!! Funny enough, I'm making a rabbit stew as I type this😉

Love it! I've been wondering how rabbit would do in a salami. I'll bet lemon zest and rosemary would also go well.

Every single day I come home from work to look for YOUR video first. Thank you so much for the content. I'm about to up my game. I have the Mossy Oak Grinder that has never been used and I realize I need something better. I am also looking into used "soda" refrigerators for aging meat. You have opened my eyes to the wonderful world of charcuterie.

You guys make great videos! Thank you and shalom!

@2guysandacooler

2 жыл бұрын

Thanks for watching!

There you go again Eric, coaxing me into new idea's, now the kids are asking - where's fluffy gone?

@2guysandacooler

2 жыл бұрын

LOL😂😂🤣

@vaazig

2 жыл бұрын

Fatal attraction...

So what got my interest first was rabbit. I'm planning on breeding/ raising rabbits on my little homestead starting next spring. But heck,you're sausage making goes well beyond what I have seen in other channels. So yup I subscribed and am looking forward to seeing your other videos. Also very impressed with the equipment you were using so thank you for what your doing, well done. 😃👍🐇

Beautiful Salami! Thank you for this series Eric. I hope people realize the incredible amount of work that goes into it. God Bless you all.

After watching your Salami video's, I'm thinking I will try some with Pheasant, it's been a good season so far and I have some that is just calling out to be made into Salami, thanks for the great inspiration!

You got me at "rabbit"!

Great. Rabbit meat is incredible. I'd like to see one on gator salami too.

Excellent show

Also being cajun from South Louisiana I love sausage but not living there and not having anyone to teach me I shied away from making it for years.I have all the equipment. These videos have giving me a sense of (I can do this) and besides you are cajun also. LOL Thanks

Ima try it with penguin if I get my hand on it

this was educational! and awesome subbing, I love educational content can not wait to share

@2guysandacooler

2 жыл бұрын

Awesome! Thank you!

I love that you've managed to only be sponsored by the equipment you've already been using and convinced them to extend discount codes that's awesome ! Passing your channel on to my advanced Butchery and modern charcuterie teacher/chef he's already made plans to add the Frankfurter recipe into his class as I made it one day and it was a big hit !

@2guysandacooler

2 жыл бұрын

Thanks Josh. Yeah, I try to bring a little value to the channel so reaching out to the companies I already use made the most sense. I figured If someone else wants to get into this craft maybe e can help them save a few bucks😁. I love that Frankfurter. If you can nail the texture it's a great sausage!!

Interesting I've never seen a grinder plate like this with the v shaped cutouts. I was suprised at how well it worked. It looks closer to the plates that come with grinders for the purpose of stuffing casings,almost anyways, I've never used my grinders for stuffing but that's what I thought when I saw that plate. All my plates are just different size circle holes like usual. Do you like that funky plate better? Just curious

Thank you for another great video! I was thinking about adding orange zest to the duck sausage if i was ever going to try it. (Like "Duck ala Orange) Is it really worth it using rabbit meat? I eat rabbit sometimes and i dont think it is that tasteful. Just curious. :)

Awesome work. I'm doing carnivore for a month and back to keto after. I think THIS would be a great hobby to learn that would support my eating style and my love for cooking. SUBSCRIBED!!!

Here in the UK rabbit is way too expensive, costing over £10 for a wild, and £18 for a farmed. You made me think about "spent hen", but they're not even sold in the UK. 😳 Have you ever tried making salami out of old hen?

We raise silver fox, and need something to do with it. Thank you!

Question 2: Is the type of casing a personal choice or does it depend on the type of sausage your making?

@2guysandacooler

2 жыл бұрын

The type of casing can be a personal choice for some, for others it may completely depend on the sausage they are making.

Im just curious.....I didnt see you coat this salami with the good bacteria like you often do, but when it was done being dried it looked like it had a light bacteria coat on it. Im wondering how that happened.

@2guysandacooler

2 жыл бұрын

Very nice. Nice to know that someone is paying attention.. So after you make a couple batches of salami using the good mold the chamber will in essence become inoculated with it. That generally means that anything in there will eventually have this good mold covering on it. If this would be your first project I would recommend using the Mold 600 protective mold to get everything started.

Would it be safe to use wild rabbit? I know there are several parasites and tularemia to worry about if wild rabbit is not fully cooked. Not sure if fermentation and salt would neutralize parasites( especially any cysts), and curious if you or someone else knows.

@marktate4466

2 жыл бұрын

Check the liver for spots when cleaning wild bunnies, if it's spotty leave it for the coyotes. I would think if you freeze your bunnies for a few days that would clear up any other parasites. I never eat them fresh. P s I am no expert on this, you might try your local extension agent they have an amazing knowledge of all things wild.

@drewrobinson9120

2 жыл бұрын

@@marktate4466 I am more curious about parasitic worms and and other parasites that form cysts, and whether the curing process would kill the encysted parasite. Any sign of tularemia and I toss the rabbit.

Can I use beef tallow instead of pork back fat?

@2guysandacooler

2 жыл бұрын

sure. The texture will be slightly different and not as creamy but yes..

As a new person making sausage I have a question. Does the type of sausage your making dictates the size of the casing? Meaning bologna is typically in a large casing versus lets say pepperoni

@2guysandacooler

2 жыл бұрын

The beauty of sausage making at home is that you're not bound by customary traditions. To answer your question though. Yes (usually). If I'm making a hot dog it's most always going to be in a small sheep casing. If I'm making a bratwurst it's generally going to be in a medium size hog casing (36mm). If I'm making mortadella or bologna then usually I have it in a large diameter casing. BUT, it doesn't have to be like that, it can be whatever you want..

@Marthawehrly

2 жыл бұрын

@@2guysandacooler Thank you for answering my questions! It really helped 🙂

Could the UMAI process be used to make rabbit sausage?

@2guysandacooler

Жыл бұрын

yes

❤thank you! CAN I grind The Fat Fine and use less of it?👍🇨🇱🤠

@2guysandacooler

2 ай бұрын

sure

why do you have to have 35% weight loss is it to cure the salami?.

@2guysandacooler

2 жыл бұрын

The amount of water in a food item is what makes it spoil faster. When you reduce the water activity in a sausage it becomes more shelf stable. So when you dry this sausage to 35% or more you are preserving the meat by reducing the water activity.

Looks great. Can I use dove meat?

@2guysandacooler

2 жыл бұрын

Yes

@fatman7817

2 жыл бұрын

I just made it last night. Thanks. I have another question. I cold smoke kosher salt. Can I use it when making salami or does the smoke interfere with the starter culture?

Need the link for discounts

@2guysandacooler

2 жыл бұрын

Check out my Patreon page. Lots of huge discounts😉

Tell me that those rabbits we saw will never be food…. Please lie to me if need be

@2guysandacooler

2 жыл бұрын

😅😅😅

I have two house rabbits, so this was a little uncomfortable to watch... lol

@nightskyabc

2 жыл бұрын

I have a cow in my basement. Don’t mention hamburger. 😂

seems weird to eat something so cute..

@dragon111409

2 жыл бұрын

Have you seen a lamb ? A baby calf ? humans eat a lot of cute things. and they taste delicious.

@FarmerJimbob

2 жыл бұрын

Rabbit is one of the most sustainable and environmentally friendly sources of protein out there. If you eat meat, you're taking a life. It's messy business no matter what. All meat eaters should have to face this reality head on in my opinion. If you can't kill it, you shouldn't eat it

@tewlbocks3362

2 жыл бұрын

That's a very 1st world perspective. I'm betting you've never been truly hungry. Like a week or 2 without food. When you're starving and you don't know when your next meal will be, you'll lose that attitude real quick.

That lot of works.. 🥲