Homemade Beef Cotto Salami

Рет қаралды 8,296

Age of Anderson

Күн бұрын

Пікірлер: 40

@walterwhitney2202 2 ай бұрын

Would love to see a Thuringer! You can hardly find it anymore.

@aslamfareed3315 6 ай бұрын

Always great recipes 👍

@benriser4018 5 ай бұрын

Congrats on the new home build chamber!

@billmiller9253 5 ай бұрын

Yeah! What I’ve been looking for. I made some awhile back, fermented then cooked in a water bath. Delicious. Almost gone, so wanted to see if somebody else does this. I have a couple of smallish chubs and a couple of smaller rings that fermented at appropriate conditions and have been maturing for about a week in our fridge. Ice is a bit challenging, but I keep some ice packs in the freezer and plunk them in a bowl of cool tap water about ten minutes before the cooking stage is done. I think about half will go on to air dry as regular salami. So much fun for an elderly, disabled sort to do. Something I still can.😊

@stevecox552 6 ай бұрын

Awesome video and recipe as always,,,,, Nice job,,, can't wait for the fermentation build.

@lindanewton2450 6 ай бұрын

Did a great job! Hope to make it in the furture

@zakelwe 6 ай 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.

@Billbobaker 6 ай бұрын

thanks for sharing this video... looks delish.

@BigWood76 6 ай бұрын

Excellent salami! I always look forward to your takes on all your sausages. Thanks for another great video.

@SporadicallySane 6 ай 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!

@kylecollins6835 6 ай бұрын

Your sound effects are awsome! 😂

@TheInvisibleOne1026 6 ай бұрын

lol 100% agree!!!

@2guysandacooler 3 ай бұрын

What a fun video. Quick question, how did you like the acidity of your finished product. I would imagine it had a relatively tart flavor being that you used LHP-Dry (one of my fav's for making sourly sausages) and 2.35% dextrose. Using 1% dextrose will take the ph down to 4.6 in 18-24 hours so I can imagine this version had a beautiful tangy quality about it, maybe like a Lebanon Bologna or a summer sausage perhaps. Would love to hear how you would describe it.

@AgeofAnderson 3 ай бұрын

@@2guysandacooler The tartness really popped. I'd describe it as "bright". Lovely stuff. I'm planning one with massive garlic content, because I like the way it plays with that sour smack.

@2guysandacooler 3 ай бұрын

@@AgeofAnderson cool!! Can't wait to see

@martysmith2756 5 ай бұрын

That looks amazing. I also live in Oregon, and this is not the first time I've been tempted to track you down and make you feed me some of this stuff. At least bring some to a farmer's market in Portland or something-shut up and take my money!

@phillipcarroll6625 6 ай 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?

@AgeofAnderson 6 ай 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!

@harrywarren5081 6 ай бұрын

What kind of mixer is that?

@aslamfareed3315 6 ай бұрын

Great stuff man

@AgeofAnderson 6 ай бұрын

@@harrywarren5081 It's an Advanco 10qt that I picked up for a steal at a yard sale.

@cydrych 6 ай бұрын

Which stand mixer do you use?

@GaryWilliamowski-xy8kv 5 ай бұрын

When cooking it, I wonder if you can use the instant pot

@AgeofAnderson 5 ай бұрын

@@GaryWilliamowski-xy8kv As long as you can monitor the temp, it will work fine. I've done plenty on the stove top.

@TheInvisibleOne1026 6 ай бұрын

Instant like!!!

@rzeeinc 2 ай бұрын

Is it possible to make it work without the curing salt?

@AgeofAnderson 2 ай бұрын

@@rzeeinc I don't think I would try this one without curing salt because of the long time it spends in the risky temperature zone for growing bacteria. If everything goes well with the fermentation, it should be safe, but not something I want to play around with. Thanks for the question!

@rzeeinc 2 ай бұрын

Thank you!!