Biltong Salami | Celebrate Sausage S05E05

[@2guysandacooler]

We have several giveaways going on right now. You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: kzbin.info/www/bejne/kH-WhoCehqiDjcU We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: kzbin.info/www/bejne/hHXXe4qqgbuLiqc We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: kzbin.info/www/bejne/jKu1pn6eaK2Nb5I

[@WorlTramp]

You can never go wrong with South African biltong! That looks fantastic - such a great idea!

[@JaroslavValasek-bm4ln]

Hi Eric...greetings from Prague,Czech republic,central europe....just wanted to say hello....and say you channel encourage me in charcuterie....you are a massive inspiration...i was lucky enough in my life to purchase all expensive equipment what is required for sausage,salamies production...and i have to say first attemps are amazing....this is a life time hobby for me....if you ever are in Prague i will buy you a beer or more then happy to send some inspiration for czech sausages recipes...best regards Jerry

[@2guysandacooler]

I would love to see some czech sausage recipes😉. Thank you!!

[@JaroslavValasek-bm4ln]

@@2guysandacooler ok...I will send you a recipe and description for probably best known salami in our country called hunters salami...nicely fermented, cold smoked,tangy ....using spices such as pepper,garlic and groud cloves...which gives the salami very interesting deep flavour....

[@stevenjohnson249]

I have the tube cleaning kit and it does make life easier. I recommend it to folks in the sausage making forums that I belong to and no one has ever complained after purchasing one.

[@MichiHenning]

To coat the inside of the casing, take a stuffing horn, insert it, and blow into it to inflate the casing. Now pour the spices through the horn and shake.

[@BruceHornberger-wj2lc]

The wife(full blooded Italian) just ordered me(full blooded German) to make this for her. Well I guess I’ll have to make it as the old saying goes happy wife happy life. lol Missed today’s epic as we drove downtown to St. Petersburg to get an old fridge for my next project, a larger smoke house. Built one many years ago but left it up in Ohio when I mover down to Florida. What a mistake that was!!! Loving all the videos to date and looking forward to many more!!

[@RARufus]

Eric, this is a masterclass on salami making aside from making a great sausage. Just love this so much and will be making it this winter after deer hunting season is over.

[@johngemignani7068]

That looks delicious I’m thinking about trying my hand in making salami this recipe looks perfect one to try. I’m loving your recipes

[@timconnolly7496]

I have the horn cleaners, and I love them. Wouldn’t have known about them if I didn’t see them on a video here. Thanks for sharing.

[@mikenicholson2548]

I love the saugage makers horn cleaners. I'm glad you suggested them a while back.

[@tpcdelisle]

This looks great Eric. My wife would love this. Unfortunately, I have all off the equipment I need but not cutting cabinet. I hope to someday. Thanks again and back tomorrow. 👍👍👍

[@cydrych]

I don’t have the horn cleaner, I use a hardwood dowel. I really should start messing around with fermented sausages. I ferment vegetables, make sourdough bread and I make cheese so it seems like the next logical step. Thanks for another great video.

[@craigmiller752]

Wow Eric, simply WOW!

[@arkyhunter2750]

The stuffing horn cleaner is a great tool.

[@absoz]

that looks incredible Eric - wonderful to see the end result from when you previewed this months ago of making the spice crust - yumm

[@neilg5941]

Love the channel and Celebrate sausage. I did get a pretty good laugh out of the part where you said, "We don't want to disturb or puncture the larger salami because you could potentially introduce bacteria..." Proceeds to prick the sausage 728 times

[@jacobenade3115]

Hi guys. Thank you for all your work. As a South african its amazing to see this salami. Now i know youve pre filmed this whole season. But please if its possible, do more mixed country recipes as this one. Like jerky style biltong. Or kabanosie droëwors. PLEASE

[@2guysandacooler]

I love that idea!!

[@johnbelvedere5040]

I use the Sausage Makers horn cleaners all the time. Great product! If I can add a comment on the spiced lined casing Waltons a competitor of the Sausage Maker makes spiced lined casing that are ready to use and are a great addition to my sausage making.

[@jtb9544]

Awesome video! The world is a lot bigger place than our own local menus.

[@Wandering_Lorax]

I just used my horn cleaner from the sausage maker a couple hours ago. I watched you using one last season and knew I needed one. Thank you for all the inspiration.

[@2guysandacooler]

I love my horn cleaner!!!

[@ShawnGreyling]

As a South African, I approve of this.

[@tucobenedicto1780]

I also had a difficult time buying just solely fat for my sausage recipes. Then I went to the Mexican carnicerias in my town, and about the third one agreed to sell me either beef or pork fat, after I explained what I was doing. Generally the Mexican carnicerias use the fat to make chicharones. Anyways, now I have a consistent source and it makes things much easier for me.

[@jamesphillips2216]

Thanks for sharing an awesome recipe!! Till the next one Eric!!

[@GavM]

Incredible episode.

[@trashmaster2071]

Awesome video as always!

[@georgesevelle8778]

So this is going on my todo list. Love the idea of making a spice curst.

[@51rwyatt]

I didn't realize that, about smoking preventing mold. That's handy because I just made your nduja recipe but didn't have any commercial molds to apply, but I did cold smoke it for 6 hours.

[@梁丽-t7v]

大师，到底收不收学徒？

[@Brewer35]

Looks like a fun salami. It's definitely going on the list! Thanks for sharing.

[@teresafacini6121]

Hello Eric enjoying every sausage and salami recipe

[@2guysandacooler]

Glad you like them!

[@royfinch5223]

Have never had biltong but this sounds good

[@timvanoli3694]

Another great recipe!

[@nkitt468]

Great looking salami, Eric!

[@mikemax4980]

I ordered my horn cleaner 2 weeks ago and I’m still waiting for them since they were out of stock but, no worries I’m gonna love em when I get em

[@danielhasthemeatsweats3152]

Awesome! What a great idea. Biltong w fat!

[@mecongberlin]

Wow what a brilliant program👍

[@rodolphfarah200]

Please Eric, more of your favorites to try.

[@sdvc244]

Thanks Eric, looks Awesome!!!! Cheers!

[@tobiasdruener]

Looks beautiful and delicious! I just tried a beef only Salami last year, and after it was ready, after a couple of months in vacuum, the beef fat went completely liquid and disintegrated 😮. Very very strange, never had this with pork salami before. I just thought: that's the reason, why Salami is usually made of pork fat. Any ideas on that? Did something different go wrong? It looks totally fine in your biltong salami!

[@stevecox552]

That is pretty cool,,, nice job

[@daviddennison7045]

Looks great!

[@kingbee3515]

Hi, have you tried making South African Droë Wors (dried sausage).

[@brucealmighty6442]

Thanks for sharing..on my to do list and thanks for being so open with you recipe.

[@2guysandacooler]

My pleasure 😊

[@richardskultety1296]

I use the Umai casings. Can you give me any advice on how to use a spice crust with the Umai platform. Thank you for all your great content

[@leomaresca4007]

WOW! NICE WORK ERIC! 🤌

[@chrism.8105]

Love October. Thanks Eric. When you tasted actual biltong I thought why not small dice actually hung biltong and add that to your 'biltong salami' as a specific ingredient? You get variation in texture and you know flavor is delivered.

[@2guysandacooler]

OHHHH That sounds awesome!!!

[@chrism.8105]

@@2guysandacooler Well that is what your channel is all about!

[@PlunkinPLug]

Looks really tasty

[@turtlehopper81]

looks amazing. I had a question. what's the difference between salami and pepperoni

[@bloomingrose3600]

Im so jealous!!! I have to try this!!!

[@MrIceman1953]

Hey Eric, those sausage horn cleaners look great. I've been struggling with the handle end of a wooden spoon . Also I've noticed you have been using different cultures in this series. could you leave a note in the recipes what cultures you could use as a substitute, for example I have flavor of Italy on hand would that be a good to use?

[@2guysandacooler]

I do. It's at the bottom of the new recipes

[@michaelbotha4176]

So so making this for Xmass!!😂

[@2guysandacooler]

You are going to love it!!

[@ugursenturk5860]

Hi could you guys do a formula or give info on how to replace pork with beef and or lamb in most of the recipes thanks

[@joemisak7925]

Looks good

[@WinsorRowe]

I want to make that for sure.

[@marccollo8776]

Looks delicious.

[@Driftwood740EvSide]

Eric is the guru

[@mrbestwithbeer]

I need to try this one

[@Emopikachu93]

Bro, can you please explain all the bandages. I keep seeing them in your videos, what's going on? My most embarrassing cut was during culinary school. We were learning to butcher a chicken. I was the first to complete my butchering but I was also the first to cut myself.

[@PowrAl]

Any Saffa's in the house? ZA

[@brucealmighty6442]

Yep make my own..and sell in my shop

[@WorlTramp]

Certainly 🇿🇦

[@PowrAl]

Been so freaking hot on the West Coast, may have a braai tomorrow.

[@Mr_Smith_369]

This is Italian salami, South African salami would have been made with varkspek !

[@PowrAl]

@@Mr_Smith_369 Some folks use Brisket fat or fat from the sheeps tail for religious reasons. Stefaans Blaauw is one of them and I have no issues with that.

[@martinkolczyk8208]

Cultures are rather pricey! Is there a substitute around? Thanks!

[@BluePiggy97]

Hey Eric, i’ve seen you use potato starch as a binder in your sausages lately. Could you use cornstarch for that process in sausage?

[@2guysandacooler]

yes

[@BluePiggy97]

@@2guysandacooler What would the ratio approximately be then for corn starch? Same as potato?

[@2guysandacooler]

@@BluePiggy97 yes

[@BluePiggy97]

@@2guysandacooler Thanks Eric!!! Love celebrate sausage month!!!

[@arghalardgoa]

More Salami more good

[@coeniebre]

As a South African Biltong maker, I would suggest using Brisket fat...

[@coeniebre]

and Chuck for the beef

[@Jack-es9xq]

Eric, do I assume correctly you have a retail store? I'd like to order meats online or drive there if you're within driving range of Detroit

[@2guysandacooler]

I do but I'm not very close to Michigan

[@arghalardgoa]

The glue video shows itself

[@diskprotek]

Looks interesting but the glue and coating looks a little too much. Waiting for more salamis this month.

[@joenettum785]

What is yellow fat?

[@2guysandacooler]

fat from an older cow

[@BillMooney-r5c]

I think I have asked this before, but is there a way to use cultures "in the air" or some natural source for the cultures rather than purchasing them? I know the packaged culture are "natural" I just mean something you don't have to purchase. I always hate starting something, only to find out that I have run out of an essential ingredient and have to wait to have something shipped out. You know, something akin to using the previous batch of yogurt to culture the next, or attracting yeast to make bread or beer with potatoes. This might be a good idea for a video..... maybe??????

[@79PoisonBreaker]

since brisket is about 20% fat, would it be wrong to just use a brisket?

[@2guysandacooler]

You can 100% use brisket. I would add an additional 10% fat to it.

[@babatwofive5727]

This looked really delicious, but I have to be honest, I have neither the time, equipment or patience to make it. 😂

[@2guysandacooler]

Such an honest comment!!

[@em21701]

This makes me think pastrami salami could be a thing.

[@2guysandacooler]

oh yeah!!

[@ziyaadmohamed2608]

If you had to eat one dried meat for the rest of your life, what would it be ? Love from South Africa

[@2guysandacooler]

Easy, biltong!!

[@AndrewR74]

Could you use a different starter culture? Buying those cultures gets pretty pricey after a while. I’ve got flavor of Italy.

[@2guysandacooler]

In the recipe I make it a point to let you know other acceptable starter cultures for this salami. It's in the notes section at the bottom

[@Driftwood740EvSide]

2 thumbs up

[@jamesbrandon8520]

So make the spice crust with the 30% fat

[@2guysandacooler]

not sure I understand you

[@jamesbrandon8520]

@@2guysandacooler combine the 30% fat one with the spice crusted one that only had 20% fat

[@2guysandacooler]

@@jamesbrandon8520 ahhh. Yes. Now I see👍. Correct. Spice crust the one with 30%

[@梁丽-t7v]

大师收学徒吗？

[@dennisschickling2249]

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@markreed2576]

Could you talk a little bit faster?

[@2guysandacooler]

LOL, We totally think alike!!! I want to talk faster, but then people complain that I talk too fast, so I just have to talk at normal speed... BORING!!!

[@tpcdelisle]

This looks great Eric. My wife would love this. Unfortunately, I have all off the equipment I need but not cutting cabinet. I hope to someday. Thanks again and back tomorrow. 👍👍👍