Welcome to my Channel. 2 Guys & A Cooler is a family run business. Between my wife, my son, my 2 smaller kids, and my self we operate a commercial kitchen. I'm a bit of a food nerd. If you like food be sure to subscribe to this channel. Here you'll see fermentations, dry aging, dry curing of salami and whole muscles, cooking, recipes, and everything in between. I love making salami and sausages and I am all about sharing everything I know with you. If you have a question let me know.
If you want to support our work you can at our new patreon page: www.patreon.com/2GuysandACooler
If you want to reach out or if you want to send me something feel free to contact me. twoguysandacooler.com/contact-us/
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War-chester-sheer Holy crap.....its simple .
ITS PREGO!!!!!
Very informative video !! A lot going on there... I think we all came away with much more than we thought we would. Great job and thank you !!
Very nice job... I'm going to do four this weekend. I've never used your method but I will give it a try on two. Thanks 👍
Not only am I impress with your knowledge of South African food but you are even familiar with millimeters. 😅😅😅
Pimigan. That's what you made, not Biltong.
Well done A2Z speaking explained sausage recipe n supper results,I'm happy n pleased watching ur post from TANGA Tanzania, you deserve a big Wow.
As a South African, (and carnivore) let me say, look amazing. Good job representing our favorite meaty snack so well. Secondly, for your own sake to take your biltong to the next level, you need to make yellow fat biltong. I speak under correction, but the local farmers who have yellow fat are all grass fed, grass finished. I highly recommend you source some and give that a try. You will not be dissapointed
Hi, Thank you so very much for this prunning explanation.. I will like to buy some of your early bloom and self pollinating dagon fruits cut..May I know how to contact you,please?
Greetings all the way from Melbourne Australia, I love your videos and for a couple of years now I have been making cappacoli usung the equilibrium method. I have also made your 2 year old porchutto and they have been amamzing, so thank you for sharing these videos. I want to give this Panchetta a crack and I am still deciding to either do it with the loin muscle or without (like you have in this video) I am wondering if I end up making it with the loin how do I tackle the cure time? if I go by the thickness of the belly I would end up with around 3 days cure time and the loin muscle will be under cured and if I go by the tubular measurement I will get somethign like 5 days and the belly will be over cured. how do you think i should handle this? or shoud I just do the belly like you have done in this video. Regards Adrian
Unless they have improved them, these have a single pole output relay. This is both illegal and dangerous.
Haven't had this in 30 years. Miss this delicious treat. I love to eat it with vinegar splashed on it.
How do you store this and how long will it last?
I'm 20 days in and it's lost 20% is this a good speed/rate of drying ? 2.2 pound lozino and coppa. Both drying pretty similarly. At this rate it'll be done in 35 days only like 5 weeks . Seems to fast but I have perfect 53 degrees and 75 humidity in the reserved dry ager 50.
Can you do all of these exact steps but add pink salt # 1 and just 2.75% salt? Still let it ferment before hanging to dry. Everything the same but just add pink salt ?
What kind of salt did you use?
Can curing salt or nitrites be used in the process of making mortadella?
4:12 4:13 4:14
Scrapple is german, not just Pennsylvania Dutch. My family from Germany has been making scrapple for generations.
How do I build a biltong box?
Safely Cure Your Meats WITHOUT Nitrites | EcoCure 2 Guys & A Cooler already on my watch list
Eric, I must have viewed 30-35 videos about making sausage. They ranged from very informative to delete 30 seconds in. This video is exceptional (yes, I subscribed. Didn't with the others). Knew where you were going. I've made bacon for at least 8 years. Never used curing salt. Ditto for pastrami. Why? Two friends with cancer can't take anything with nitrates in it. I am thoroughly up on safe food handling processes but have always been biased against curing salts. Now that I am adding a ground meat product to my repertoire I am conscience that it is different from the big pieces of meat I had been smoking. I have ordered some celery juice powder from The Sausage Maker for a substitute. Anxious to see how it works out. I am already seeing another of your videos showing up in my Recommend list. Be Well.
Question: Is garlic required for fermentation of the salami? If I don't want to use any plant-based products and only salt, can I still get safe fermentation of the salami, especially when left outside for 36h to 48 h ?
Well done!!!
When nitrate or nitrite extracted from natural vegetable in lab then that's not healthy, just like refined sugar which is not healthy, it spikes blood sugar, cause it's not natural, but fruit sugar doesn't spike blood sugar cause it's natural, don't eat unnatural things (lab made)
I am looking forward to more recipes for the Stayfresh freeze drier.
More to come!
It's awesome that you now have a Stayfresh freeze drier. Was wondering if you did an unboxing and set up video? Another question is which vacumn pump did you get? I am curious about the noise level.
I'll try and publish that one this week!!
Well marreted thanks l would like you to sell us plants here in Gwetu zimbabwe please tell me how l can get the plants by transpoting a 100 plants and cost
I wouldn’t season them if you are using it for medicines I don’t think I want it contaminated
is it safe to add cheese to the pepperoni ?
Sure
Would these snack sticks be considered shelf stable?
Yes
Is this pemmican?
Pemmican with a twist 😉
Cute pups! Good looking dog!
Thank you! They are so cool
Could you also add orange rind to help control microbes?
I’m from Cumberland and those sausages looked amazing.
Can lamb be substituted (with about 20%fatty pork) or are you better with a whole different spice , seasoning mix. If so, may want to do something similar with Mutton.
So turns out you can do a pregnancy test on a plant
Probably too late for a question, but why not use a vacuum sealer? 🤔
You can. Depending on the vacuum sealer as not all are capable of sealing mylar bags. Also, when the vacuum is made it will crunch everything in the bag potentially destroying the form. Not a big deal in this case but if you were to make shepherd's pie it might end up looking a little crazy
What if you steam it then chop it?
What is dragon fruit and how do you eat it?
It's a cactus fruit and you just peel it and eat it like a kiwi
How do I sample that coffee gelato thru the screen…..😅 Looks SO GOOD !
What if you added honey instead of fruit for sweetness? Honey doesn't spoil.
"Wuster" sauce. Shaking my head. It's pronounced wooster-sheer sauce.
Depends on where you are from. Pronunciation changes slightly based on the region. Clearly I just shortened the name, but the pronunciation is on point😉
M9st beautiful plant!
Awesome