What type of casing is that?

Do you press them when they are in the room temp curing phase or when they go in the cantina prior to or after hanging?

Great video. My favorite salami is a Crespone. I see one company makes it that's everywhere. I wonder if it's "their" product vs something like soppressata that is a classic and I lot of companies makes it.

Do you use any starter culture?

well can you share what kind or just ingredients..???thanks

@ButterFly-zh8ho

5 жыл бұрын

I think you have already find, it's black pepper, cumin. And salt.

This looks great can you tell us how much of each ingredient you are using

@giovannatobeosavone9779

5 жыл бұрын

Mi

What is the measure of salt and spice to the amount of meat

@joeposteraros

3 жыл бұрын

Traditional measurements would be breaking the meat up into balls with both hands as one ball, and one less punch of salt as there is balls

I did. It was a punk curing salt I believe. Perhaps I didn’t use enough. Can you recommend a brand and quantity to add as a % of the meat.

@cmsense8193

6 жыл бұрын

Lee Petraglia I use about 0.250 % per total grams of meat paste. I also get mine from butcherpacker.com. Example: 2500 grams (total meat) x 0.0025 (% converted) = 6.25 grams cure. Again this is what I personally do. I recommend looking into the usda recommended ppm if you wish.

@napolissc7

6 жыл бұрын

Thanks so much, You were very helpful. Plus I meant Pink curing salt Thanks again

@skeetorkiftwon

Жыл бұрын

@@napolissc7 Instacure #2 is what you are looking for.

Hi Frank, Like the vids. You inspired us to also give it a go and preserve a lost art of what our parents use to do. So far so good. I noticed a neat touch of making labels or tags for yours, was this a place that made them or did you do this solo?

@YouMazzTube1207

6 жыл бұрын

Thank you very much...I'm a graphic / packaging designer so it's occupational hazard for me. It's for us - personal use and share with friends! THANKS FOR WATCHING....'

How do you get the white mold on that, you put some spores in?

@Durfenhurf

6 жыл бұрын

I literally just grows on it. You don't need to do anything.

@Durfenhurf

6 жыл бұрын

I meant it not I... I think I need a new keyboard...

Age-old secret family recipes, so no details. Love it! Thank you for sharing this, Signori.

All that video and no information on temperature for curing. Makes the video not worth a crap. Dont you agree. I do!!! Do and donts on temperature folks. Hello wake up!!!

@Nosferatu239

5 жыл бұрын

10-15 degrees C is the sweet spot for curing meat

@brianostwald802

4 жыл бұрын

Waste of time

@treyrulz555

4 жыл бұрын

You think they’re gonna give you all the info of their recipe?

@leonasampson3965

3 жыл бұрын

Hey buddy, it would depend on your starter cutler specifications, if you are not using starter culture then cure it in the fridge, it will take longer but it will be food safe at 26% weight loss as a minimum, your best flavour result will be around 33% weight loss

@andregreen8040

3 жыл бұрын

Well said Brian s. A waste of time watching this useless video.

Age old secret you keep to yourselves

That is the FURTHEST away from soppressata I've seen. What no paprika, wine spices etc? You made tasteless italian sausage.

frank can u tell me , what artificial casing is that and were to buy because i dont like de vicera stile

@rmd9032

3 жыл бұрын

they are collagen casings

Would you please share your formulations with me? I am trying to develop a standard.

@YouMazzTube1207

6 жыл бұрын

Hello Lee...first of all ..thanks for watching. We fear sharing any formulas as this is more a science then just a recipe. We always reserve this because every situation is unique. Thank you...Frank

@cmsense8193

6 жыл бұрын

Lee Petraglia, stay around 2.5 % salt, 0.250 % cure #2 of meat weight, buy some starter cultures and follow package instructions, and don't go crazy with the wine since the alcohol will reduce the culture's activity. Add the spices that you like but but don't overdo it. At this point you can spray some mold cultures on them. Ferment salami at about 65-70 Degrees Fahrenheit @ 80% humidity for three days. Dry salami for a maximum of two months 60 -65 degrees Fahrenheit 75-80% humidity. If you dry longer salami will be very hard.

@DavidSanR

6 жыл бұрын

how do you spray mold cultures to form the white outside mold @Hiren?

@napolissc7

6 жыл бұрын

Hiren my sausage continues to turn a deep browner color when finished than I like. This year i used a “hot” roasted red pepper sauce and think i added too much. I was hopeful this would have added to the color but I don’t think it performed as planned.

@cmsense8193

6 жыл бұрын

Lee Petraglia a brown finished product means lack of nitrate activity by the lactic acid producing bacteria. Are you adding cure # 2 ( sodium nitrate/sodium nitrite)? You should always add nitrates to your salamis for safety (and taste). You can buy a "celery juice powder" nitrate if you'd like. Some commercial producers use this product but are required to label them as "uncured" by the USDA. However, I think this is pointless and a gimmick to sell expensive product -- nitrate is still nitrate. I know some friends that skip the nitrates altogether, but they add red pepper paste ( there's some natural nitrate in the pepper) and mix the meat bare handed to introduce bacteria that aids in the fermentation process. I personally do not like this process as it turns out a hit-or-miss final product. Hope this helps! Let me know. Again, I only add 0.250 % nitrate of the total meat weight in grams -- use a scale for this.

POOR INSTRUCTIONS , MEASUREMENTS , WHAT A WASTE OF TIME , 😥

Good God that long intro is annoying!!

@kgang-fs2rc

4 жыл бұрын

Ricotta cheese filling for cannoli

how much on all ingredients!! Da! Video is terrible! What a waste of everyone's time!!!