Lemon Pistachio Salami | Celebrate Sausage S05E22

[@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

[@bitchn_betty]

Here's an odd question...... Can a person ferment a sausage/salami and not dry it? Just looking for the flavor.....

[@2AChef-n-BBQ]

I hope to start making Salami after we complete our move out of the republic of Michigan down south to a more American friendly area. Love these videos

[@Jack-es9xq]

Holy Moly!!! Very generous

[@BruceHornberger-wj2lc]

Only 9 episodes left☹! Pistachios aren’t a problem in this house as that is one of our evening snacks. And to couple that with salami I’m in heaven!!! Thank you for all the hard work you put in to making these videos!!!

[@chrisceretto7439]

I just realized another reason why I love this channel. I've been watching for quite a while and no matter how long, the oldest patron is, every video teaches or describes in detail what the actual process is. You don't assume anything. This is why I'm so happy to be a part of your followers. You make everything with full instructions and it's amazing. There's no, "if you've been watching you know" type of thing. For that; Thanks!

[@2guysandacooler]

Wow, thank you! I really appreciate you saying that. 😉

[@chrisceretto7439]

@@2guysandacooler you are amazing. I love to learn, and every video I see I learn something. I may not be able to build or copy what I've learned but I "now understand" cause of your teaching. Thanks again!

[@georgesevelle8778]

Lemon and Pistachio are two of my favorite ingredients, this is going on my list of things to make. Enjoying Season 5 Thanks for all your efforts.

[@stevieg4201]

Wow this looks really good, it reminds me of a salami my father use to make when I was a kid, the Italians use pistachios in a lot of things, and lemon too, I’ll be making this recipe soon. I’ve been using those hog casings for a long time now, they are one of my favorite. This is a special recipe for me, thanks for sharing this. 🙏🏽

[@McGieHomesteadAdventures]

That sounds and looks absolutely amazing! I love the fat definition within this sausage!!!

[@victormaack2353]

Another great video, Eric. Cheers

[@masaleov]

Would love to see an all beef version using bungs or middles! Great vid as always.

[@jtb9544]

Pistachio in sausage is always awesome.

[@jordanolsen6571]

The lemon and pistachio sounds great

[@jakekay8419]

Great knowledgeable advice for proper fermentation procedures as usual.

[@Brewer35]

I love pistachios and salami so it's about time to put them together. Can't wait to give this one a try!😋

[@TrevinoPablo]

Hi everyone from Fajardo, PR

[@deangustafson7533]

Looks and sounds great! I really want that dry curing chamber…someday!

[@BryanBeast13]

Bruh ran into the season halfway, not a problem though. Now i get to binge watch ❤

[@vladas00]

I made salami with roasted hazelnuts and Bergarder blue cheese. I am extremely satisfied with the taste.

[@davegonzales617]

Excited to be here

[@dave_in_az]

Hah! I knew this was an Indaswamp recipe, and I've made it! Great to see it here, it's a good one!

[@2guysandacooler]

100% agree!!

[@slavikborisov9176]

He’s a very knowledgeable member and a great resource as is this channel!!! Thank you

[@jeffyankey7916]

I make a lemon pistachio ice cream I never thought of making a sausage ot of it,I'm trying it

[@beausheffer2974]

I love seeing these recipes with flavor combinations I never would have thought up.

[@barryrowe657]

That looks awesome, will give that a try for sure.

[@neilg5941]

Inda! Great to see his recipe on here.

[@teresafacini6121]

Hi Eric loving all the videos. I talked with Steve from Smokin-it about the Model 4D smoker and he answered all my questions about the smoker so I am close to making the decision on my purchase. Thanks for your recommendation about the smoker.

[@tyeferlsan7040]

Nice Job Eric!

[@mattashby3642]

This sounds great!

[@Whitepaint]

Oh nice, I have made this one before. There is also a hazelnut version that is spectacular.

[@martinm3474]

I am hurting, from last year's specials..I can't find my grind and stuffer machine. Beating my head against the walls. Thanks and keep this up.

[@KeldEriksen]

what a nice sausage, I love the bright color and I can almost taste the lemon and pistachio mix - I've seen a technique where you take the rind from a camembert cheese and leave it in lukewarm water overnight to extract Penicillium camemberti, which is then brushed onto the casing, and I've wanted to try this technique for a while, think this salami is perfect for this attempt - can't wait to try this. EDIT = i overshoot the target ph, so when i pulled them to the chamber the ph was 4.9 - hope it will be okay

[@erikgodoy3160]

Oh my goodness, my cholesterol will go to the moon like SpaceX! 😱🚀 But these recipes look absolutely delicious, Eric! Thank you so much! #spacex #cholesterol #yummy #foodporn

[@bryanparsons7207]

I just hung some orange pecan salami the other day. Might have to give this one a try too

[@robertprevost7268]

It does sound good

[@timjones3094]

Missed the premier. Hello everyone from the Pacific Northwest

[@arghalardgoa]

That is a keeper

[@michaelcase8231]

Oh man that looks so good.

[@TheGRUMPSY]

I would love to see a video on the curing cabinet maintenance and especially the water tank. I have the exact one, and my uv light went out so do I need a keep cleaning and changing water every 2-3 weeks? Thanks

[@colddeadhands5167]

Interesting flavor combo..... I LOVE October

[@brt5273]

Why do you think the mold growth was sparse? Do you think spraying it with more half way through the hanging process would have helped? Looked delicious anyway!

[@stillnessbetween5103]

I think it was the lemon zest. We use a citrus based spray for mold reduction during renovation work that quickly kills and removes many types of mold.

[@jrs80920]

Where do you get the stainless steel basins that you grind the meat into?

[@DerekWyant]

Great looking salami! How safe is the 18-24hr fermentation method without using a PH meter?

[@2guysandacooler]

I would say it's pretty safe.

[@dumdum5793]

Very nice! SMF is a great place.

[@barbaralucero2772]

Salami is one of my go to meats for a "Sharkcoochie" tray. (One of my young nephews cannot say it right, so it gives me a giggle when he is helping put a board together). What would happen if you rough chop the pistachios for a wider coverage in the finished salami?

[@MikeGsAdventures]

Eric. Tell us please after OctoSausageFest how much of each protein was used? Same for trinity. Salt Pepper and Garlic! Haha Today Im making Red Chili Pepperettes while watching!!😂

[@nevereverbeendonebefore]

I need a curing chamber so bad!

[@marccollo8776]

I wish dry curing chambers didn't cost as much or more than a full sized refrigerator. 😢

[@mrwashy2259]

I picked up a used refrigerator for the purpose.

[@tomfavre669]

Any way you could bring me some of that? It sure looks GOOOOOOD!!! Thanks

[@teresafacini6121]

Hello Eric, Not a comment but a question would I be able to use my smoke-it model 4D wifi smoker as a dry curing cabinet?

[@cydrych]

That looks great. I just need to get a ph tester so I can get into fermented sausages.

[@braddixon3338]

do you think this would work with the salami kit that works in the fridge instead of the chamber?

[@2guysandacooler]

Yes

[@seacapt757]

So many recipes call for back fat, where is a good place to buy it? thanks, Kirk

[@mattashby3642]

Chat to your local butcher.

[@yippikiyay197]

Hey Eric, would you be so kind as to point me to a salami recipe that I can do at home without a drying chamber? I'd like to use the flavor of Italy and have a place to ferment it. But I don't have a good place to dry it. Basically everything except the drying chamber. Any ideas?? Thank you!

[@yippikiyay197]

Maybe a cured and fermented salami that is hot smoked? Kind of like adding a fermenting step to a smoke stick?

[@cjackson64]

Can’t find a link to check out the drying chamber

[@2guysandacooler]

Here you go: tinyurl.com/yajhua9z

[@travisz59]

Could i add garlic to a salami or salsage mixture?

[@joshual3350]

11:12 So I've been watching you show. I'm using my kitchen aid meat grinder. And the mixer. I got a freebee 2 1/2 pound China stuffer for free. With my limited resources. I have made better food then I could ever thought to. Thank you. 10:15

[@mrbestwithbeer]

Not sure about the lemon

[@babatwofive5727]

Sounds/looks good, but pistachios and my gut are not friends.😢

[@rickeybabian8599]

❤🎉awesome and extremely delicious 😎🙏🏻😜

[@berzurkfury]

Definitely would of crushed the pistachios