Charcuterie, sausage, barbecue and classic dishes is what this channel is all about. I'm not a professional chef but I am a big fan of good food and I love sharing meals with friends. I've learned how to make more than a few things over the years. On my channel I'll share my knowledge about making sausages, cured meats, barbecue, classic dishes and some simple kitchen staples.
Gourmet = Food made with love.
Woodsman = Man in the woods.
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I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks
Without the fat cap I would guess a pork shoulder would be about 20% to 25% fat depending on the shoulder.
not even close to Italian Culatello... and due to nitrite salt, you received a defect in the center of the product
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Great video! I noticed that even once aged there was a stripe where mold didn't grow on the salami. Was this where it was touching the metal tray? If yes, any idea why that is? My first salami got slightly discolored where it was touching the tray and stripped oxidation layer off the tray...
I believe that stripe is where the salami was touching the tray, I'm not sure why.
One of the best tallow videos on this platform! Thanks brother. You got a new subscriber
Welcome aboard brother!🤙
That looks great, heritage pork is just so good. How do you decide what to make? You clearly have some great friends based on the ingredients.
Heritage pork is so much better than commodity pork, it's almost like it's a different animal. I'm lucky to have so many foodie friends supporting my charcuterie hobby and my channel! I have a long list of projects I'd like to make mostly inspired by recipes in books and videos as well as comments I get and sometimes from ingredients I come across.
How did the bree turn out? That was a tonne of truffle 😂 Thanks for the vid, I learned a lot
The brie cheese was insane! Almost as good as the salami!
Thanks for doing this video! You gave me the info I need. Good work! Probably not going to use high temp cheese. I like the melted cheese flavor also!
Glad it was helpful!
Hahaha, it came off of this pig. The picture looked like it was saying “ Who me?”
I enjoy watching your videos. Thanks for sharing. Subbed & liked, natch. {8^)
Thanks and welcome
Salami d'Arles is like a salami challenge run xD Would love to try something like this. If it's that tasty without added spices it must really be something special
The truffle infused fat really makes this special and unique
Nice Gregg you got me licking my lips again 👍🏴
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Excellent video! looks delicious, I’m sure your friends are going to love it.
I'm sure they will!
🍖 🥓 🥩
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Thanks for your content! Just curious what do you do for a day job?
I'm glad you enjoy the content. I do different jobs on different days but nothing having to do with food!
With those casing I suggest an English braid (3 link method ) …. They work the best for me
Thanks for the tip! I'll have to practice that one.
10/10 Love this man 🇺🇸 💯🤙
Thanks! I appreciate that! 🤙
I've made something similar with Canada goose breast (turned out better than I would've thought). Maybe it's just me but I've yet to hit too much juniper in my wildgame projects. Never thought of lamb as gamey (always rich) but I can see how a newb could confuse that. I enjoyed hearing your perspective on that. You done a vid on 'Buckboard Bacon' yet? 😉
I haven't made any bacon videos yet but it's on my list of videos I want to make. The thing is I'd rather make pancetta than bacon and I'd rather have capocollo than buckboard bacon but I'll get around to it one of these days.
Thanks for another interesting video, Greg!
My pleasure!
I learn so much from your videos. Thank you for all the work you do.
My pleasure, it's a delicious hobby
hey man, looks delicious! i for one would love to see how you built the drying chamber, even if right now i def couldn't build one myself it would be awesome to see what the process looks like
I'll try to make that happen
I would also love to see a video of the process you used for your drying chamber. I brew my own beer, and have modified a couple refrigerators to store corny kegs so I am familiar with some of the equipment you've shown, but it would be awesome to see some more in-depth info.
Dude, I dig it! Straight and to the point. This 7-minute video is worth 7 hours of fake homesteading videos on the same topic.
Thanks! Glad you liked it, I hope you found it helpful.✌️
Gourmet Firefightingman!
More car accidents than fires but if we called it a car accident department it would be even harder to find volunteers!✌️
@@gourmetwoodsman The more you know!
Yum
Thanks!
Thank you! Very much appreciated!🫶
Hey, does apple juice great for the sausage to substitute red wine? I tried to make the halal version of Italian sausage using your recipe
Maybe grape juice?
What was the total weight of the meat prior to the grinding . Looks good Greg. Making me hungry. Lol
Good thing I keep notes from all my projects, starting weight was 4,000 grams.
@@gourmetwoodsman thanks
Look/see if you can find a Manglista, an American Guinea, or a Mulefoot hog for one of your vids. Their meat is redder and more marbled than commercially produced pork. Would really enjoy your opinion on the results.
I've been getting pork from a couple of friends of mine who raise hogs so I've been using the breeds that they have. My favorite so far has been the Old Spotted Gloucestershire x Red Waddle. That meat was so marbled and red, I've never seen anything like it! I'm still working my way through the Berkshire x Hampshire that I got last winter, he was almost 400 lbs hanging weight. I'm always interested in finding new breeds to work with.
Your DIY drying chamber....., you using INK BIRD controllers? ✌
Yes, I'm using Inkbird controllers. Plug and play, they're easy.
I always put some vinegar in the casing soak water. Somewhere read that it denatures the protein of the forcemeat in contact with the casing preventing it from adhering and makes peeling easier. Can attest that it works.
Does the vinegar inhibit the growth of beneficial molds? I give my salami a quick soak in water if the casing is being stubborn about peeling off.
@@gourmetwoodsman To that I don't know. I have seen straight 5% vinegar sprayed multiple times on whole muscle meats hanging in an outdoor smokehouse to eliminate mold (quite effectively). I'm only putting a couple of tablespoons in the soak water. It still peels easy on smoked and poached summer sausages. (Completely different types of sausages but it would be interesting to know).
If breadcrumbs of any sort were better than rusk, then recipes would call for it. I make a lot of sausages and will compare a few ways myself. I guarantee the rusk will have a better texture.
Better texture and a juicier sausage
heck yeah. looks amazing.
Oh man that’s a juicy stick o meat! Looks wonderful!
Really like the ingredient percentages over set meat weight amounts.
Easy to scale up or down that way.
I appreciate your comparison of Bangers, I’ve been wanting to make some. I’m with you on the commercial producers, I would rather pay more for meat from small producers with great reviews.
Quality pork is so different than commodity pork, it's almost like it's an entirely different animal
Your grind looked great. You must keep your knife & plate sharp. (I sprung for some of The Sausage Makers sharpening disc's to make the task more convenient.) Anybody else out there that keeps knives/plates paired together?
Omg was that juicy or what! and none of yours spew out during the cooking! A brit sausage without sage??? 😲 I made some the other day, home made rusk and just salt,white pepper and a bit of mace. Didn't tick all the boxes. Dunno if it was the rusk or the mace. Does the rusk add a 'flavour'? Maybe i should try breadcrumbs or panko....or swerve the mace. This recipe looks interesting....i don't want a filler, just something to hold all that juice in. This is next on my 'to do' list....with no sage!! lol Nice one Greg.
Rusk really doesn't have much flavor, it's more for the texture and to hold all those juices in
The balloon trick was really cool. Im gonna try that. Abour to attempt your breakfast sausage recipe!
As a Yorkshireman myself, that looks cracking. Glad you enjoyed it. 👍
Always good content! Thank you!
Thanks man for giving me this link
hope it's helpful
Is the green mold ok?
Green mold is a sign that my drying chamber was too humid at some point. It's not harmful but it's not ideal, it washes off quite easily. Black, yellow or red mold (which I've never had) are dangerous and the product should be tossed.
green mold is ok, it calls Penicillium Salamii. Yellow mod is ok. But always use your nose
As someone who's been to Rome many times and is absolutely obsessed with authentic Roman pasta you absolutely nailed it. Even moreso than most since you even made your own Guanciale! Very impressed!
Thanks so much! I appreciate it.
Im gonna try my hand at it some day but not yet. Can you put a list or links to equipment you use please sir? Especially the aging equipment.
My drying chamber is a used fridge that I converted. I use a small dehumidifier and a fine mist humidifier with Inkbird controllers for humidity and temperature control. I made a video a while ago that goes over most of the equipment that I use. Here is the link to that video: kzread.info/dash/bejne/naGmr7CAfZmoZ5s.html Hope this helps!
Another very interesting video! Thank you for taking the time to make it.
Glad you enjoyed it!
The spreadable sausage, would you flip it over and hang it from the other end?
Yes, I've been flipping it periodically
I made the same mistake with my peppers the first time! I thought passing them through the larger 6.5mm grinding plate wouldn't make them too small. *WRONG.* Now I chop to the size I need (about half of your size) and flash freeze them by spreading them out on a baking sheet. When they're frozen solid (so they won't stick together), I split them up into 1/2 pound sandwich bags before vac packing and freezing all the 1/2 pound bags. I'll usually chop up about 3 or 4 pounds of peppers. It's a real pain, but they keep well with this system and I only need to pull a bag or two out when I make sausage. *_LIKE TODAY!_* Cheers.
Thanks for the tip! I just got a big bag peppers to make some bear sausage, I think I'll chop up what I don't use and freeze them.👍
Great job.
Thanks!
Question Greg , if you do dry your PH test piece for 30 ish days and it looses 40 ish % of its green weight but it’s not save to eat because of using cure #2.. can you equalize it for 30 more days to make it 100% safe ? Great job as usual!
I usually make a bigger test piece, 150 grams or so, and treat it like Pitina, a casingless salami. I rinse it with wine, coat it with cornmeal and dry it. These test pieces tend to lose a little more than 40% in a month. This test piece was so small I figured it would be rock hard in 30 days so I didn't bother trying to save it. To answer your question, yes, I think it would be safe to eat but I don't think it would have had a very pleasant texture.
That looks delicious Greg! Great job!
Thanks so much
Bravo!