Good video, but you should mention the type of casing you used, because they look like synthetic ones and made to that size.
Also, the temperature of the cantina should be mentioned, because if the cantina is to cold the casing will dry out and the meat in the casing will not cure properly and go bad.
However it is good to see that someone still believes in no nitrates in cured meats.
I still make mine the old way, the my family has taught me.
Up here in Toronto there are a lot of italians stil
In Diners Drive Inns and Dives, Guy featured some guy making salami. His guest dunked his sausage in some kind of prepared liquid to create that mold. You did not show us your finish product. Does yours do the same?
Just a tip for you. when you tie the knot on top, if you go through the loop a second time it automatically holds itself shut. Its call an A&P knot, from the A&P grocery chain
@Dimes329 salami can be a bunch of things, including alot of birds, and even some fish (only in china/japan) it can be pork, beef, or even horse. Though horse is rarely used.
The meat is CURED, it doesn't have to be cooked. Also, the high salt content will kill any bacteria in the meat. Lastly, this is easy, but time consuming. Italians have been doing this stuff since the middle ages when cleanliness wasn't exactly at its height.
Man, that is one EYEtaliian curing room, like my papa's! I also like the Prosciutto curing in the back on the lower rack. Now ya's gotta do a video on Gabagoul...AKA Capicola.
@mofokraut Salami is not cooked. It's a raw cured meat product like prosciutto, bresaola, pancetta, etc. The proper curing process (with the correct amount of salt and optional nitrites/nitrates) should destroy any bad microorganisms.
@pulykamell oh shit. I aint beleev that I is eating salamy all thees yeers thinking they is cooked. now I needs to stop eating that shit. I aint be poysened at all, no sir , I aint gettin no food poysening.
@mofokraut - It's safe as long as you buy from a trusted source. These guys look like they really know what they're doing. I would never try it myself as you can see everything has to be just right or you're gonna get real sick. But that can happen with any type of meat that's not prepared properly.
Thanks for all the feedback. Nathan, if I don't give away the family recipe, I would be extremely busy helping all my friends. I just send them to this site now! Let the next generation keep up the tradition.
Guido...was checking to see if anyone makes different salami then we do and what do i find a video of you making salami. Could not stop laughing. Anyway dont give away the family receipe.
so is curing not possible in an apartment without a cellar or cold temperature? That would be hard to do here in LA. damn it. I want to make salami so baaad.
Thanks for creating and sharing this vidoe. I noticed you have hams hanging in the cellar too. Would be great to see a clip showing how to cure ham. :-)
Good video, but you should mention the type of casing you used, because they look like synthetic ones and made to that size.
Also, the temperature of the cantina should be mentioned, because if the cantina is to cold the casing will dry out and the meat in the casing will not cure properly and go bad.
However it is good to see that someone still believes in no nitrates in cured meats.
I still make mine the old way, the my family has taught me.
Up here in Toronto there are a lot of italians stil
mancity002 2 months ago
no way, i have a bigger salami
TheKofuer 4 months ago
In Diners Drive Inns and Dives, Guy featured some guy making salami. His guest dunked his sausage in some kind of prepared liquid to create that mold. You did not show us your finish product. Does yours do the same?
Jojeeh 4 months ago
Just a tip for you. when you tie the knot on top, if you go through the loop a second time it automatically holds itself shut. Its call an A&P knot, from the A&P grocery chain
theunbrat 5 months ago
Wait a minute, so salami is pigs legs?
Dimes329 5 months ago
@Dimes329 salami can be a bunch of things, including alot of birds, and even some fish (only in china/japan) it can be pork, beef, or even horse. Though horse is rarely used.
parkin122 1 month ago
i hate to say it, but couldn't you just get a mixer?
gartner10112 6 months ago
Great video! Tradition Tradition Tradition! Im making mine tomorrow. Just finished mixing it. Cant wait. Although mine are Abruzzese style :)
ilikeflyinghelis 7 months ago
The meat is CURED, it doesn't have to be cooked. Also, the high salt content will kill any bacteria in the meat. Lastly, this is easy, but time consuming. Italians have been doing this stuff since the middle ages when cleanliness wasn't exactly at its height.
abraxsis 8 months ago
Man, that is one EYEtaliian curing room, like my papa's! I also like the Prosciutto curing in the back on the lower rack. Now ya's gotta do a video on Gabagoul...AKA Capicola.
zimbalatti 9 months ago
Great how to! How did you cut the meat? I'm thinking of putting mine through a grinder...
maire416 9 months ago
Hello there, great vid, I wanted to ask a f questions
- once the salami its finished with the drying process can it be store above refrigerator temperature?
charcuterocbog 9 months ago
damn Guido that shit is grose. aint no one shuld be eatin raw pork . shit , get them werms into you.
mofokraut 10 months ago
DONT YOU COOK THE MEAT ? HOW LONG DO YOU HANG IT ?
michaelwright999 11 months ago
@michaelwright999 omg its all in the video -.-
ARTeFAKD 11 months ago
Are you not using any nitrates at all in this video? Just standard salt?
13gypsies 1 year ago
Leave Spencer ALONE!!!!!
JoyfullJuneBugg 1 year ago
Excellent !!! What about the salt??
alexvardem 1 year ago
Great video! At what temperature to hang it? My Husbands Grand Mother use to make it back in New York.
dorothysue1 1 year ago
when do you cook the salamy? Or you dont cook it? If you dont cook it does that meen we eat raw pork?
mofokraut 1 year ago
@mofokraut Salami is not cooked. It's a raw cured meat product like prosciutto, bresaola, pancetta, etc. The proper curing process (with the correct amount of salt and optional nitrites/nitrates) should destroy any bad microorganisms.
pulykamell 1 year ago
@pulykamell oh shit. I aint beleev that I is eating salamy all thees yeers thinking they is cooked. now I needs to stop eating that shit. I aint be poysened at all, no sir , I aint gettin no food poysening.
mofokraut 1 year ago
@mofokraut - It's safe as long as you buy from a trusted source. These guys look like they really know what they're doing. I would never try it myself as you can see everything has to be just right or you're gonna get real sick. But that can happen with any type of meat that's not prepared properly.
clusterfocked 1 year ago
@mofokraut just feed a little to your wife and wait and see if she gets sick.. Works every time!
Trashfished 1 year ago
I thought it (Salami) was made out of Beef? Not pork, but that looks good
dbi1036 1 year ago
how many days hanging
gun1536 1 year ago
Thanks for all the feedback. Nathan, if I don't give away the family recipe, I would be extremely busy helping all my friends. I just send them to this site now! Let the next generation keep up the tradition.
mayee8989 2 years ago
Guido...was checking to see if anyone makes different salami then we do and what do i find a video of you making salami. Could not stop laughing. Anyway dont give away the family receipe.
nathanbenvenuto 2 years ago
Start at 1:28
tokajilover 2 years ago
What kind of casing do you use? Size?
800access 2 years ago
so is curing not possible in an apartment without a cellar or cold temperature? That would be hard to do here in LA. damn it. I want to make salami so baaad.
CHIMESTERDOTCOM 2 years ago
Thanks for creating and sharing this vidoe. I noticed you have hams hanging in the cellar too. Would be great to see a clip showing how to cure ham. :-)
trisbert2 2 years ago