My only question is is that why use baking soda/buttermilk and then wait a day or so? They have their reaction faster and don’t like to sit. Science wise, it doesn’t make sense to me,so I’m just curious.
@thelostone698112 сағат бұрын
Honesty, sometimes I crave the cotto salami made of lips and arseholes….but I would gladly take this over the mass produces stuff!
@Billbobaker15 сағат бұрын
thanks for sharing this video... looks delish.
@zakelwe15 сағат бұрын
Looks great. Loved the style for the meat grind, good videoing technique. Your video style is as snappy now as your sausages, well crafted.
@christybright20 сағат бұрын
Excuse me? Is that a sausage log cabin in the sausage closet? (I have other questions but I need to know this first.)
@AgeofAnderson7 сағат бұрын
It certainly is! Here's a better look at it. kzread.info/dash/bejne/nqNlpLhyo5bPqLQ.htmlsi=xFT3dEJ92Ea4-rPv
@stevecox552Күн бұрын
Awesome video and recipe as always,,,,, Nice job,,, can't wait for the fermentation build.
@lindanewton2450Күн бұрын
Did a great job! Hope to make it in the furture
@dennisschickling2249Күн бұрын
Nice Work. Looks Great. Have a Great & Safe 4th of July. #STAYSAFE #PHILLYPHILLY 🇺🇸
@TheInvisibleOne1026Күн бұрын
My mouth is watering so bad right now!!! Hahahaha
@TheInvisibleOne1026Күн бұрын
Instant like!!!
@pmgn8444Күн бұрын
Nice salami! So you are going whole hog into fermentation!
@AgeofAnderson22 сағат бұрын
Oh yeah!
@bettyboadwine4890Күн бұрын
I love cotto salami. Do you think szechuan pepper and cayenne would be a possible sub for the allepo ? .. ...... Or even some Carolina reaper, just a little bit. I like flavor over heat , but I like me some heat..... would some Chinese hot mustard work? I would keep the whole mustard , it's as iconic as black peppercorns.
@AgeofAnderson22 сағат бұрын
All of these are good additions. The Szechuan peppercorns could really be interesting with that tongue-numbing effect, but cayenne or reapers would be awesome!
@riseandshinejpКүн бұрын
Hello friend you might want to try making surimi, it is like sausage but fish.
@AgeofAnderson22 сағат бұрын
Yes!
@BigWood76Күн бұрын
Excellent salami! I always look forward to your takes on all your sausages. Thanks for another great video.
@cydrychКүн бұрын
Which stand mixer do you use?
@SporadicallySaneКүн бұрын
I've tried all sorts of salami's over my 34 years but I've never had a Cotto before! Will have to seek one out!
@aslamfareed3315Күн бұрын
Always great recipes 👍
@phillipcarroll6625Күн бұрын
Great video! May I ask why you took it to such a high temp? 160 seems like it would dry out. Why not 150 like some of your other cooks?
@AgeofAndersonКүн бұрын
Anywhere between 150 and 160 is the sweet spot. I usually go to 155, but I had said 160 earlier in the video, so I carried through. The difference is very minimal if you get to the temp quickly and stay in that window. Thanks for the question!
@harrywarren5081Күн бұрын
What kind of mixer is that?
@aslamfareed3315Күн бұрын
Great stuff man
@AgeofAndersonКүн бұрын
@@harrywarren5081 It's an Advanco 10qt that I picked up for a steal at a yard sale.
@kylecollins6835Күн бұрын
Your sound effects are awsome! 😂
@TheInvisibleOne1026Күн бұрын
lol 100% agree!!!
@bigguixКүн бұрын
woot
@Hungry.CamperКүн бұрын
This is so cool, first time viewer here and I’m impressed! Is there a way to make these shelf stable like the Jack Links nuggets?
@aleksanderkuncwicz7277Күн бұрын
Butchers acrooss canada should sell venison kielbasa.
@bigfatdavebigfatdave73953 күн бұрын
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
@bobedwards79275 күн бұрын
New subscriber. Late tonthe game lol. How long does the bologna last after you open it? And how about the unopened ones? Do they have to be refigerated if they’re not opened? Thanks
@mikereitano10556 күн бұрын
How big of a rubbermade container did you use for 5lbs of meat I have used 2/ 1 gallon storage bags but I think I would like to use a washable container as it would be easier to mix the meat with the marinade
@AgeofAnderson6 күн бұрын
An 8-liter works really well for a 5lb batch.
@mikereitano10556 күн бұрын
@@AgeofAnderson Thank you
@ThatOpalGuy6 күн бұрын
Looks like a fun time, definitely. I reckon I live about six hours away from that area. Perhaps, someday...
@AgeofAnderson6 күн бұрын
It was a lot of fun even though we didn't make any great finds. The agate we mines a couple weeks ago, however, is fantastic.
@benriser40187 күн бұрын
I had alligator sausage last year for the first time and it is absolutely knock your socks off good in my book. I don't have a recipe for it unfortunately.
@fattsfatts78917 күн бұрын
What song starts at 7:59? Please anyone know
@fattsfatts78917 күн бұрын
EDWARD LEE
@kevincroucher32339 күн бұрын
We make your recipe for my boy with celiac. It's great he loves it thanks for the video, it's like my cookbook.
@williamlott761210 күн бұрын
Thanks for your video. I have been making the loin ham using a dry cure but have wondered about wet cures. Can’t wait to try it. Darlington, South Carolina USA
@danhoyt996110 күн бұрын
My take on the ham in spam, and the film at the beginning of your video seems to confirm it, is that it is uncured meat from the ham of the pig.
@davidward125913 күн бұрын
Love the video, but fish????? Hard pass for me.
@mikef996613 күн бұрын
catfish taste better than bass
@pmgn844414 күн бұрын
Interesting! Oh, "more cayenne" and "add jalapeno." Why am I not surprised?
@bobb.416914 күн бұрын
Hey Anderson dude ! Sorry bro I'm going to stick to beef and pork but I love your video. I really dig the techno tunes you worked in there. I'm on my way to McDonald's to get myself a Filet-O-Fish 🤣 your hog head cheese is still one of my favorites.
@zakelwe14 күн бұрын
Yep, always good to experiment. Enjoyable watch and nice summary at the end.
@muryoung710814 күн бұрын
Not for me
@Betterstartnow14 күн бұрын
Add Garlic I'm thinking
@kenmalinich627514 күн бұрын
Great video! Love the way you break everything down and explain it thoroughly, but keep it fun. Nice editing too! Hope your hand heals up quick and thanks for all the info and inspiration!
@gourmetwoodsman14 күн бұрын
I've been trying to perfect a fish and seafood sausage myself. Each try has been better than the last but still only good, not great. The flavor is good but I haven't been able to get the texture I'm going for. We're practically neighbors, I'm a little north of you by the Siuslaw ✌
@phillipcarroll662514 күн бұрын
I have been doing the same and failed every time. Finally, I ate at a local Chinese restaurant and had dumplings filled with shrimp and pork. I figured I'd try that in a sausage with Asian ingredients. It came out perfect! I have done scallops and pork too and it came out amazing as well.
@AgeofAnderson14 күн бұрын
I did a shrimp and pork sausage that also came out great!
@timjones309414 күн бұрын
Put this on sausage month !
@THE-X-Force14 күн бұрын
I love this channel .. thank you for sharing all of this with us! ☮
@danielcha267315 күн бұрын
What jig you used
@blackingingerpurrin15 күн бұрын
What are the best store bought sausages to use? I see other people use hot dogs and I think that’s nasty 😭😭 I want my sausage to look like yours
@chrisharned838217 күн бұрын
Shad season is here on the West Coast, I just caught my first a couple days ago. I heard the fish isn't so great, but this roe recipe looks great.
@AgeofAnderson17 күн бұрын
The meat is good, but EXTREMELY bony. Great for canning, though. Go get em'!
@bobb.416917 күн бұрын
Mohawk dude Greetings from the "People's Republic of New Jersey" in particular Trenton, the birth place of Pork Roll. It's made here by the Taylor Provisions company. Up in North Jersey its referred to as "Taylor Ham". Down here in Trenton and points south "Pork Roll" Asking for Taylor Ham at a diner around here will get you a blank stare. As for the spices good luck. A buddy of mine worked at Taylor provisions about 10 years ago and he said that the dudes in the add/mix room had to sign non-disclosures. Big secret! All that said looks to me like you did a really good job with that tangy tube! Press on Mohawk dude, still love that head cheese video LOL 🐷 one of my favorites...
@krisinsaigon21 күн бұрын
i'm english, the dominant flavour in a cumberland sausage has to be the pepper, so don't go overboard with the sage, a sausage made with a dominant sage flavour is a Lincolnshire sausage. These ones look delicious
@enegueecirp312021 күн бұрын
Can't go wrong with a gift of sausage honestly 😂😂😂😂😂
@MrAllaboutmetal22 күн бұрын
I just stumbled onto your channel and I love it. Been wanting to get into sausage making and deli already do the jerky and smoking but this was my next hurdle and your videos are awesome mate thoroughly enjoy them and all the recipes are there
Пікірлер
My only question is is that why use baking soda/buttermilk and then wait a day or so? They have their reaction faster and don’t like to sit. Science wise, it doesn’t make sense to me,so I’m just curious.
Honesty, sometimes I crave the cotto salami made of lips and arseholes….but I would gladly take this over the mass produces stuff!
thanks for sharing this video... looks delish.
Looks great. Loved the style for the meat grind, good videoing technique. Your video style is as snappy now as your sausages, well crafted.
Excuse me? Is that a sausage log cabin in the sausage closet? (I have other questions but I need to know this first.)
It certainly is! Here's a better look at it. kzread.info/dash/bejne/nqNlpLhyo5bPqLQ.htmlsi=xFT3dEJ92Ea4-rPv
Awesome video and recipe as always,,,,, Nice job,,, can't wait for the fermentation build.
Did a great job! Hope to make it in the furture
Nice Work. Looks Great. Have a Great & Safe 4th of July. #STAYSAFE #PHILLYPHILLY 🇺🇸
My mouth is watering so bad right now!!! Hahahaha
Instant like!!!
Nice salami! So you are going whole hog into fermentation!
Oh yeah!
I love cotto salami. Do you think szechuan pepper and cayenne would be a possible sub for the allepo ? .. ...... Or even some Carolina reaper, just a little bit. I like flavor over heat , but I like me some heat..... would some Chinese hot mustard work? I would keep the whole mustard , it's as iconic as black peppercorns.
All of these are good additions. The Szechuan peppercorns could really be interesting with that tongue-numbing effect, but cayenne or reapers would be awesome!
Hello friend you might want to try making surimi, it is like sausage but fish.
Yes!
Excellent salami! I always look forward to your takes on all your sausages. Thanks for another great video.
Which stand mixer do you use?
I've tried all sorts of salami's over my 34 years but I've never had a Cotto before! Will have to seek one out!
Always great recipes 👍
Great video! May I ask why you took it to such a high temp? 160 seems like it would dry out. Why not 150 like some of your other cooks?
Anywhere between 150 and 160 is the sweet spot. I usually go to 155, but I had said 160 earlier in the video, so I carried through. The difference is very minimal if you get to the temp quickly and stay in that window. Thanks for the question!
What kind of mixer is that?
Great stuff man
@@harrywarren5081 It's an Advanco 10qt that I picked up for a steal at a yard sale.
Your sound effects are awsome! 😂
lol 100% agree!!!
woot
This is so cool, first time viewer here and I’m impressed! Is there a way to make these shelf stable like the Jack Links nuggets?
Butchers acrooss canada should sell venison kielbasa.
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
New subscriber. Late tonthe game lol. How long does the bologna last after you open it? And how about the unopened ones? Do they have to be refigerated if they’re not opened? Thanks
How big of a rubbermade container did you use for 5lbs of meat I have used 2/ 1 gallon storage bags but I think I would like to use a washable container as it would be easier to mix the meat with the marinade
An 8-liter works really well for a 5lb batch.
@@AgeofAnderson Thank you
Looks like a fun time, definitely. I reckon I live about six hours away from that area. Perhaps, someday...
It was a lot of fun even though we didn't make any great finds. The agate we mines a couple weeks ago, however, is fantastic.
I had alligator sausage last year for the first time and it is absolutely knock your socks off good in my book. I don't have a recipe for it unfortunately.
What song starts at 7:59? Please anyone know
EDWARD LEE
We make your recipe for my boy with celiac. It's great he loves it thanks for the video, it's like my cookbook.
Thanks for your video. I have been making the loin ham using a dry cure but have wondered about wet cures. Can’t wait to try it. Darlington, South Carolina USA
My take on the ham in spam, and the film at the beginning of your video seems to confirm it, is that it is uncured meat from the ham of the pig.
Love the video, but fish????? Hard pass for me.
catfish taste better than bass
Interesting! Oh, "more cayenne" and "add jalapeno." Why am I not surprised?
Hey Anderson dude ! Sorry bro I'm going to stick to beef and pork but I love your video. I really dig the techno tunes you worked in there. I'm on my way to McDonald's to get myself a Filet-O-Fish 🤣 your hog head cheese is still one of my favorites.
Yep, always good to experiment. Enjoyable watch and nice summary at the end.
Not for me
Add Garlic I'm thinking
Great video! Love the way you break everything down and explain it thoroughly, but keep it fun. Nice editing too! Hope your hand heals up quick and thanks for all the info and inspiration!
I've been trying to perfect a fish and seafood sausage myself. Each try has been better than the last but still only good, not great. The flavor is good but I haven't been able to get the texture I'm going for. We're practically neighbors, I'm a little north of you by the Siuslaw ✌
I have been doing the same and failed every time. Finally, I ate at a local Chinese restaurant and had dumplings filled with shrimp and pork. I figured I'd try that in a sausage with Asian ingredients. It came out perfect! I have done scallops and pork too and it came out amazing as well.
I did a shrimp and pork sausage that also came out great!
Put this on sausage month !
I love this channel .. thank you for sharing all of this with us! ☮
What jig you used
What are the best store bought sausages to use? I see other people use hot dogs and I think that’s nasty 😭😭 I want my sausage to look like yours
Shad season is here on the West Coast, I just caught my first a couple days ago. I heard the fish isn't so great, but this roe recipe looks great.
The meat is good, but EXTREMELY bony. Great for canning, though. Go get em'!
Mohawk dude Greetings from the "People's Republic of New Jersey" in particular Trenton, the birth place of Pork Roll. It's made here by the Taylor Provisions company. Up in North Jersey its referred to as "Taylor Ham". Down here in Trenton and points south "Pork Roll" Asking for Taylor Ham at a diner around here will get you a blank stare. As for the spices good luck. A buddy of mine worked at Taylor provisions about 10 years ago and he said that the dudes in the add/mix room had to sign non-disclosures. Big secret! All that said looks to me like you did a really good job with that tangy tube! Press on Mohawk dude, still love that head cheese video LOL 🐷 one of my favorites...
i'm english, the dominant flavour in a cumberland sausage has to be the pepper, so don't go overboard with the sage, a sausage made with a dominant sage flavour is a Lincolnshire sausage. These ones look delicious
Can't go wrong with a gift of sausage honestly 😂😂😂😂😂
I just stumbled onto your channel and I love it. Been wanting to get into sausage making and deli already do the jerky and smoking but this was my next hurdle and your videos are awesome mate thoroughly enjoy them and all the recipes are there