Cotto Salami | Celebrate Sausage S05E12

[@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

[@kaiokaio]

It is completely unbeliveable how much I learned from your detailed videos, and people around me are exited of my products and give aways. Ofcourse I am not taking money from friends and just doing as hobby and fun and for myself.

[@spaaggetii]

Umm what??? Giveaways? Do you raffle out your sausages? I bet they are excited about that...

[@jim6682]

Eric I made this sausage this weekend and it came out awesome !! Only things I changed were to up the salt to 19 grams, added 2.5 grams MSG and 4 grams of mustard seeds. Thanks for what you do.

[@2guysandacooler]

That’s awesome! It’s great to hear how you customized the recipe. Congrats!!

[@cjohn678]

I love the idea of adding cardamom. It is one of the most underrated spices in my opinion. I'd also love a sharpener front Jende Industries! Thanks for all of your work and generosity Eric!

[@Whiskey-Tango-Foxtrot]

Your detailed instructions and great recipes easily make your channel the best youtube sausage and cured meat channel out there by far! Thank you so much Eric! And yes, 8 plates and 3 knives....I can really use some sharpening equipment.

[@brentlebo9763]

That would be a game changer

[@McGieHomesteadAdventures]

Brother, your presentation is absolutely on point! So clear and well laid out!

[@2guysandacooler]

Thank you Micah!!!

[@kenmadding7225]

Hi Eric. Thank you for another great sausage/salami recipe! We have enjoyed watching your channel for several years. Your enthusiasm and passion for making sausage, along with your great tips have helped us elevate our sausage making at home. Watching today's episode reinforced the idea that we really need to find a way to sharpen our grinding blades and plates. We did a batch of your Italian Salsiccia Fresca and a batch of Jalapeño Cheddar this last weekend. We noticed that we were starting to have some difficulty grinding through our 4.5 mm plate. I pulled it and sure enough, when I ran my finger across the plate it was dull. I switched to a new 4.5 mm plate and knife set and completed the grind without smearing. A lapping plate and sand paper would be great to have to be able to sharpen our plates and knives without the expense of purchasing new plates and knives each time when they become dull.

[@S.M.E.A.C]

You're a dead set legend. Been hoping for this one for a while, thanks mate.

[@tpcdelisle]

Eric, this Cotto Salami is a great sausage for me and my wife because I don't have a curing cabinet yet and my wife loves this kind of sausage. As far as the Jende lapping plate, that will be a great prize for someone. Ashamedly, I have never sharpened my plates because being fairly new to making sausage, I didn't understand the real importance of super sharp blades, until now. Now I know that I need one. Once again, another great video and I can't wait for tomorrow. It's definitely in my top 3 sausages, if not number #1. 😋👍😇

[@BruceSamboy44]

I’ve enjoyed your videos for years, Eric, and as a follower of the Late Rytek “The Sausage Maker” Kutas since I bought his book in 1987 I have learned so many tips from you. Coincidentally, I watched your knife/plate sharpening video a few weeks ago and I’d love that Jende sharpening kit!

[@raygardner2864]

Thanks for all you do explaining the issues that come up. Not to many people are so honorable.

[@deangustafson7533]

Hey Eric! Glad you made this video on Cotto salami. I’ve made it before a few times, the only difference being I used whole black peppercorns and non permeable plastic casing. I liked the ability to use the collagen casing, now that I recently purchased a larger sous vide setup -great tip there!👍🏼 please put me in for the Jende plate kit. It’s about the only tool I don’t have for my sausage setup! Keep them coming…enjoying Celebrate Sausage!

[@chrisanzelmo6240]

Another great video, Eric! I do not believe I have sharpened my blades since I got my machine 3 years ago. Doh! So needless to say, I could really use a sharpening kit! Thanks for all you do!

[@itayringel8700]

“Eric, thank you! The wait for season 5 was definitely worth it-such a pleasure! I’d be thrilled to get the sharpening kit. Honestly, I haven’t gotten around to sharpening my tools yet, and it’s about time I tackled that!”

[@mikenicholson2548]

Eric, I have set up a whole meat room at my house. Just put in all pvc wall coverings. I have done ton of your recipes and would love the sharpening plat. Flat out and have run out of money to buy anything else. Not singing the blues but a new grinder,stuffer,meat saw 2D smoker,vac sealer, and knives, just no more money for anything else.

[@AndyStier-w4c]

Great cook and great info on the pin holes/smeared fat. The lapping plate would be a good way for me to start using dedicated tools for jobs instead of always trying ti rig something that will get me by. Nice job Eric!

[@58limited]

I started sharpening my blades and plates back when you made your video tutorial on the subject (and my sausage quality immediately improved). However, I just lay the sandpaper on my countertop so a Jende kit would be a nice upgrade.

[@absoz]

Another incredible video Eric - I was salivating when you opened this up, those pepper bits I knew were gonna excite the taste buds And we all need to keep our knives and things at their optimal sharpness for the best result possible - great advice there on the reasoning behind the pinholes in the end product - you are a wealth of knowledge yet again

[@leroybertsch6391]

Eric , I remember my parents buying Cotto Salami to make sandwiches at harvest time on the farm. I have several dull knifes and plates and getting the Jende sharpening system would allow me put them back in use.

[@sarah.sconnie]

I just started sharpening our plates and grinder knives last fall when we processed venison - what a game changer in terms of quality output! A lapping plate would be a real step up from the piece of countertop remnant that I'm currently using.

[@stever9092]

This looks great and I like that it doesnt require a drying cabinet, as I still need to build one yet! Be nice not having to buy new plates and knives as they are usually not much sharper than the ones I want to replace! Thank You Eric for another great episode!!

[@krimsonchin73]

Eric, I just made this sausage & it turned out great! My only modification was with the liquid & non-fat milk. I didn't have any, so I cut the liquid by 50%. I smoked it on my offset smoker at 100-degrees for 3 hours & then finished in the sous vide until it hit 145-degrees. The texture was spot on & the flavor was great. It reminds me of a mild summer sausage. The milder spice blend lets the ham-like flavor come through more. Thanks!

[@2guysandacooler]

Excellent and smart move to reduce the liquid..

[@seanfaddis1687]

I really enjoy your videos. I want to make everything from scratch to know what exactly is in the food we eat. You explained everything wonderfully. Now I just need to start getting the equipment to make these things. It's really nice you showed how to sharpen the blades for long lasting use of the blades. Thank you

[@JohnKrafcik-un9id]

I'm learning so much from these videos. So glad that you pointed out the sharpening issue. As I continue down the sausage making journey, the sharpening system would be so helpful.

[@rmbuser]

Thanks for the detail information! Thanks for the opportunity to learn and maybe win a sharpening kit.

[@rodolphfarah200]

I have been for years using two sand papers for sharpening my knives on the wooden board, number 300 and number 1000. Non stop amazing results, better than any sharpener I have at home. The knives cut like Katana swords when sharpened.

[@maxima.bourgeois5539]

Been making sausages for a few years, learning from your videos and never sharpened my tools... I think I'm overdue!

[@cheyenneoliver5184]

It's nice to see what the effects of fat smearing are. It makes it easier to understand how and why to avoid it

[@tomfavre669]

I;ve learned a lot from your shows. Please keep them coming. It's about time to sharper my knife and blades, sure could use that sharpening plate. Thanks

[@raycooper8024]

I am just getting started on my charcuterie/sausage making journey and one the things I don't have (although as a restaurant manager I know the value of sharp knives) is a good way to consistently sharpen my tools. This Jenda tool would be an amazing addition for me.

[@corn0717]

Another fantastic sausage! Cotto salami! Love it. I've been making brats for 2+ years and have never touched up the blade or plates!! Yeah, I'm in need!

[@jeffhaynes1890]

I've been watching your videos for awhile, and would like to start making my own sausage and salami. My family loves sausages, salami, and cold cuts which is what the Cotto Salami reminds me of. Thanks!

[@richardbutler3316]

Getting right to the point. I need that plate to sharpen my grinder. I have never done it and I have had those problems over and over. Thanks for the tip... enjoy all your videos

[@withoutprejudice8301]

Before popping the 80-ish $ for that kit, slide the glass out of a picture frame, wet it with water, stick the sheet of sand paper (silicone carbide NOT dry wood sanding paper) to it, wet the face of paper and sharpen away. The sandpaper is easily gotten at Menards/Home Depot, or any auto parts store.

[@2guysandacooler]

It should really be float glass.

[@TheKitchenNinja]

I would absolutely LOVE that sharpening kit! I'm about to start a small business that's going to involve a lot of sausage making, so keeping my grinder plates and blades is going to be absolutely essential!

[@cerramouspe1]

That is an awesome tip to know when you need to sharpen the blade and plate. Would love one of these lapping plates. Thanks Erik I will be trying this one.

[@johnbelvedere5040]

Another excellent sausage. I love that it’s a cooked salami so I can reap the rewards of my work quickly rather than waiting months for it try. The lapping plate would be a great addition to my sausage making arsenal.

[@michaellinn8087]

Good morning Eric I have been watching your videos all 5 seasons with this video I have realized what some of my problems have been with small gaps in my sausages I would never guessed my grinder plate and knife was the problem I will purchase the sharpening kit and hope for a better result thank you for your videos keep them coming.

[@JSBrackin]

The things I learn at 1:40 in the morning…this is awesome can’t wait to try

[@pat-z]

Wow, this salami looks so doable! I even have a sous vide. I could use the sharpening system to sharpen up my blades before attempting this! Thanks Eric for a great series!

[@mattreich6573]

I've never tried cardamon in a sausage before... This one is going on my list for this year. Send me the lapping plate so I can prevent smearing the fat! Thanks for the videos, my kids and I love them.

[@Ian-vl3ms]

Always learning something new with the Celebrate Sausage videos. Also good to know it's relatively easy to sharpen the grinding blades, which I clearly need to do!

[@KeldEriksen]

I made this yesterday, and I can't get my hands on any cure accelerator so it's been hanging in my fridge overnight - I can't tell you the smells and aroma bursting out when I open the fridge door 😅 just glad I have a dedicated fridge for my projects, anyway I'm gonna cold smoke it now and looking forward to the taste test. Can't thank you enough for what you're doing here 👏👏

[@victormaack2353]

Well, it's Thanksgiving weekend up here in Canada, Eric. And I try to make one of your early Celebrate Sausage recipes every year. This year I am making 2. The cranberry bacon brie, and the routine sausage. The Jende lapping plate would sure come in handy sharpening up my knives and plates. The Cotto salami looks great a definite must try. Thanks Eric. Cheers

[@SausageKingofCanada]

I would love a lapping plate! Thanks for the educational vid Eric! I learned how to detect early dulling. Very informative!

[@AdamKrauss]

Love this channel and have made many of your recipes! The fact that I’ve never sharpened my gear clearly means I have some work to do!

[@cainkopczynskie6296]

I have another batch of deer salami from a doe I harvested 2 days ago. Love the channel and learned a lot.

[@arkyhunter2750]

Going to try this one for sure. Easy to make and looks great. The lapping plate would be a game changer too.

[@harithjones3083]

Great video, Eric. Just bought my first grinder and didn't know I needed a lapping plate. Thanks again!

[@tangormley]

Thank you for solving the "hole" mystery! So I really need (and would be happy to have and use) a Jende sharpening kit so that my friends and family will stop asking how my Swiss cheese tastes soooo much like meat! 🙄

[@patriciacox8169]

I had no idea what those holes meant and how easy it was to fix. Sharpening the blade, I thought was a massive undertaking. I'd love a sharpener from Jende Industries......

[@MrRilarios]

I have sous vide but I don't have a smoker. I will try to make this with regular casings and check the results. Great video Eric!

[@vijaygray]

Hello Eric, amazing and amazing that's what your every sausage making is. Thank you very much for all the efforts you put and go in great details. I have learned a lot, yeah a lot. I have somewhat kind of setup which I put gather and try to make do with what I got. Knifves, blades sharpeners I always lacked, very basic but super important, if only I could get it and for sure can't get in India, just cannot, it's not a thing here, but man, if only i could lay my hands on the one you displayed. I have to be content, i can't get here. It is what it is.

[@cutsomewoodbashsomemetalmakeso]

totally love your work Sir.. im now working in a butchers shop and have taken oven making of the sausages.. its a small commercial grinder with 100mm plates and knives.. the lapping kit would help me no end with sinew and cut quality... happy to take a kit off your hands ....

[@GreasyMonk57]

Having never sharpened my grinder plates, I could use one of those Jenda plates. Thanks for the great sausageucation!

[@fedevar1]

Hello Eric my friend!, now the mistery of this pinholes has revealed, thanks for all the information cant wait to order my Jende lapping plate, I've been using a marble piece surface but is so heavy. Thanks for al the information and this cotto salami will be my new upcoming project, I'm so glad about your fifth season of celebrate sausage and hope to see you there soon. Cheers buddy!

[@mattashby3642]

Really great recipe and Information about salami. Since watching your video on sharpening I have sharpened mine. Was a big difference.

[@2guysandacooler]

Congratulations!!! Your name has been randomly selected to win a Jende Lapping Plate (grinder plate and knife sharpening kit). You have 24 hours to claim this prize, otherwise a new name will be drawn. It is currently 10/25/24 11:00am CST. You have until 10/26/24 11:00am CST. My contact is: twoguysandacooler.com/contact-us/

[@doublegreat]

Great recipe, execution, and the turning of a flaw into a teaching moment, bravo! 🤔You know I could use one of those Jende flat kits, that would be sweet!

[@withoutprejudice8301]

Until you pop the $80-ish for one you can use the glass from a picture frame and get the sandpaper from O'Reilly auto parts store to get you through the waiting period (or the realization that 'Hey!, this is doing the same thing for $7!).

[@marccollo8776]

Now I want a sandwich. I think the sharpening system is probably one of the most overlooked must haves for home sausage makers. I would love to have one of that quality.

[@spicepunch7011]

This looks a fantastic entry into salami making. Brilliant

[@dumassinaction]

Definitely need a sharpening kit. Love that you showed the result of fat smearing. Always wondered about that

[@teresafacini6121]

Eric this recipe is interesting and looks like a tasty product, enjoying all these daily videos.

[@KwalFamily]

Love your videos & love celebrate sausage month. Icould use the Jende plate to sharpen my blade and plate, as I will be making a bunch of sausage up for Christmas and handing it out over the holidays.

[@knitrn]

That sharpening kit would be really helpful getting ready for making our family’s Italian sausage recipe. We usually make a ton for the holidays on thanksgiving weekend.

[@SteveHarris-t7u]

I started grinding venison for sausage years ago and while I continue to make venison/pork sausage, I now enjoy making other varieties. You are a great resource. I have never sharpened a knife or plate. do you think I need the sharpening kit?

[@lonniekropf808]

Looks like a great sausage that I would like to try. I’ve made quite a few sausages, but never knew how to sharpen the blade. I need that glass plate, because I’m sure my grinder is due for a sharpening. Aloha, and mahalo for doing these videos.

[@miker8000]

Great video. I could definitely use the Jende lapping plate, given the absolute flatness of the surface. Ideal for sharpening plates and blades.

[@phillipflusche8549]

Great advice on how to prepare and attend to problems. I could usually decent sharpening plate. Always have used a thick piece of glass

[@oneeyetanker2098]

I'm almost glad that celebrate sausage is only one month. You're making me do hungry.

[@garyradke133]

Great video Eric. That sharpening kit would help so much.

[@jeffyankey7916]

Great job again 👏 👍 and I could definitely use a sharpening plate cuz my friends tell me I'm dull 😑 😢😂

[@daviddiviney5599]

That salami looks delicious and I could absolutely put one of those Jende lapping plates to work. Thanks for another Celebrate Sausage Series!

[@jere29555]

I have made some of your recipes and they have always been spot on. I use a fine grit bench stone but that lapping plate would be a lot better. Thanks for the chance.

[@noreflexness]

Awesome! thanks for sharing this. I was sure the reason the air pockets in my sausage was sure to too loose stuffing. i have been battling this issue for years. Thanks!

[@AndrewR74]

Pretty broke right now, so I’d love to get my hands on a great way to sharpen my tools. Great video and definitely a sausage that I’ll be making - once I’ve sharpened my stuff😀

[@richardc1925]

Another great video! I have never sharpened my blades or plates. Now I know why I am getting smear.

[@EricLofland]

Ooh, I do need to sharpen my plates and knives. This is looks to be the Cadillac of sharpening plates!

[@cameronbragg3612]

Really enjoyed this video ! I use alot of your recipes on wildgame and have alot of fun making them. I gride alot of meat and my blades and plates probably could use a sharpening lol

[@garyzag1912]

Thanks for the tip on dull blade and plate causing the holes in the finished sausage. Never sharped mine. Now I will be.

[@joeheater6678]

Hey Eric ,just catching up on SE05. This is my next sausage to try.I really could use the lapping plate to get my knife and plates back in shape.

[@WilliamGerry]

Could really use one for my grinder. Love the series. 👏👍

[@BuzyKam]

Hi Eric, as usual I’m loving your videos and I would not have begun this adventure at all if I hadn’t watched 2 guys and a cooler….. of course, I would love to win the Jende toolkit as I badly need to sharpen my plates….Cheers

[@KenJohnsonUSA]

Loved this tip! I definitely need to sharpen my grinder blade and plates. I have some gar sausage coming up and I don't need something so preventable to cause an issue on such a precious resource.

[@beausheffer2974]

Great video and an interesting sausage, Eric. I'd love to try out the recipe. Unfortunately, I currently have no way to sharpen my grinder knife and plates. I sure could use a Jende Industries Lapping Plate. I hear they work wonders. 👍

[@n2o302]

Having knife plate pairs, a great sharpening system would be a great thing to have.

[@tabaredelossantos]

Awesome cotto salami recipe! Thank you, cant wait to try it. Lesson learned, i am getting this small holes as well, now I now why

[@GeauxSowGrow]

Great video. Love any kind of salami. Definitely important to keep everything sharp and I Definitely need a sharpening kit because I dont like buying new ones just because they are dull.

[@Matt-1926]

Definitely going to try this one. Can’t wait. Thanks for the tip on sharpening the plates. Will check mine out on the next grind.

[@douglasbottoms]

Great video. The teaching moment on the pinholes is helpful.

[@BruceHornberger-wj2lc]

Hi Eric. When soaking fibrous casings I like to add a 1/4 teaspoon of liquid smoke which helps in removing the casing when finished cooking. A Jenda sharpening system would be a great help as I do make a LOT of sausage throughout the year. I currently have a machinist friend sharpen them for me but he isn’t always available to help me out even with a bribe of some of my products. Well back to buildings my new smoke house.

[@2guysandacooler]

Great tip!!

Great video! I definitely need the sharpening kit to improve my creations.

[@DennisAkerstrom-dm6rg]

Another Awesome sausage, thanks Eric. Definitely will be trying this sausage this season. You can always ship the plate & thermometer to Canada. 😊

[@josephkulcsar2446]

Love your channel. Have learned alot on sausage making. Would love the lapping plate to sharpen my grinder blades

[@georgeengesser3019]

I enjoy your videos and enjoy cooked Salami a sharpening kit would be a great addition to my sausage kitchen thanks

[@Whitepaint]

Oh, I very much need this product. I do not really have any sharpening items at home, and my blade is in need of a sharpening. Will have to check it out.

[@johndobbins3880]

Eric, i ended up smearing a batch of beef just yesterday and desperately need some sharpening tools!

[@skillitjohnson]

Eric, Greetings from South Louisiana. I really really really really really really really really really really really really really really really really really really really really would love a lapping plate. My 1968 formica counter is not getting the job done. P.S. that pastrami is the bomb!

[@bobcavagnaro4142]

I have been smearing fat for too long. I sure could use the Jende Industries sharpening lap plate and fix that problem. Thanks for the tip!

[@robertnowak7098]

Hey Eric, another great video and the one I ha e been waiting for, will be trying this sausage out tomorrow, here in Ball, Indonesia, it is very difficult to get sausage, making supplies and I would be very grateful for a sharpening kit as I can't get that here for sure, cheers Bob

[@skidmarkx8642]

Great video as always. I could definitely use a sharpener from the amount of use my grinder has gotten from watching your videos.

[@piledriver141]

Thanks for this video Eric, that lapping plate would be a game changer for me