Celebrate Sausage S02E14 - Duck Salami

[@rickloginname]

Are we going to talk about his otherworldly knives? That knife at 0:32 looks like something a sci-fi set designed dreamed up.

[@jaredf.6532]

Its almost 4am rn and I got work in 4 hours. Definitely a good spent of my time

[@timbassett9766]

Hi Eric , I’m a new convert , I’ve always been to busy to pursue this hobby , but now I can . I love you shows ( presentations ) I’m stocking up on equipment and ingredients , so thank you for your Chanel from Australia 👍🇦🇺🇦🇺

[@adsal100]

Fantastic result and great tasting segment at the end, you made it look scrumptious.

[@cozyvamp]

Thank you, thank you, thank you! I've had this concept for a salumi in my head for, literally years, but never actually made it because pork just didn't quite make it in my head. Duck. Duck would be perfect! You came along with the right idea just when I needed it. ;)

[@nickilio25]

Great channel for the meat lovers! Greetings from Greece!

[@TheSkogemann]

Wow! Mouth watering! I have been looking forward to this video since i saw the sausage in you drying chamber in another video! :D

[@danielroos5993]

Just started to follow this channel and love it already! Can't wait for my kitchen rebuild to be done so I can make some of the duck salamis :)

[@2guysandacooler]

Awesome! Thank you!

[@UtahSustainGardening]

Do you serve quackers with this?

[@vaazig]

Salivating. I really need to build myself a chamber.

[@ThirdLawPair]

Could you use the skin from the duck breast if you cubed it with your knife rather than grinding it? (I really enjoy the texture and appearance of hand cut salami anyway)

[@billshepherd4331]

Sounds Fantastic!

[@joeinkster2587]

Love your series. Can the same recipe be used for goose (farmed goose, not wild). Wild goose may be too gamy.

[@toddstropicals]

That looks really good!

[@CaravanFarms]

Hey I am wondering if using beef tallow would work inplace of pork as my mom is allergic to pork. Plan to make some when we process our ducks in a few weeks!

[@2guysandacooler]

sure. The texture will be slightly different but it would work..

[@pattayaguideorg]

Let it take you man... let it take you... lol

[@yodull1]

Hi Eric, Question: Other than the duck, fat that has a low melting point and pork fat, what type of fat would you use to get a good quality salami?

[@2guysandacooler]

brisket fat is ok.

[@willo777u]

Hi alternatives for taste of Italy starter culture. We can’t get it Thank you and great job

[@erkschadeable]

What would be an alternative to the taste of Italy? I cannot find it in my country

[@2guysandacooler]

You can use basically any starter culture and it will work. TSPX, FRM-52, BLC-007, it doesn't matter

[@mariogomez-li4tr]

Looks awesome, any chance to make terrines and patè ? love all the videos !!

[@2guysandacooler]

Yes, soon

[@richardskultety1296]

Another great video. Hoping that you have a video on the many different types of casings that are available. I am particularly interested and in collagen, fibrous and other synthetics as well as bungs and stomach. I am definitely not a vegetarian but have not experimented with anything but hog or umai casings. Keep putting out the great content.

[@2guysandacooler]

Stay tuned. Episode 29 is about casings!

[@matthewmcdermott208]

Eric, how can you tell good mold vs bad mold?

[@2guysandacooler]

Unless you are a mycologist it would be pretty hard. This is why a "good mold" is added (p. nalgiovense/mold 600). This good mold grows very quick and usually prevents bad molds from taking over the salami...

[@matthewmcdermott208]

@@2guysandacooler Ok, that makes sense. Thank you!

[@adriancatalinmarin8320]

Another good one. Cheers🥃!

[@2guysandacooler]

Thank You!!

[@gnomevoyeur]

Thank you. This looks really delicious. I much prefer coarsely ground sausage with big chunks of muscle and fat. Finely ground, emulsified sausages like Bologna or Mortadella are not really my thing.

[@gordonhogg4675]

Another great video Eric, and just in time because it’s duck season here in Michigan. This will definitely be tried soon. What about storage? I actually just asked the same question in your 2018 video on pepperoni (another great one) because my kids worry about me hanging mine in the basement.

[@2guysandacooler]

Thanks. Here's a video I did on storage: kzbin.info/www/bejne/nXPTYomsqZiko8U

[@gordonhogg4675]

@@2guysandacooler, cool. Thanks. I didn’t see that because I have been going through your old videos + the current ones in the Celebrate Sausage series. I haven’t been vacuum sealing them though, just hanging them from the floor joists in the basement. The only issue I have had is that after 8 months or so they start to get pretty hard. That room averages 62F / 74%RH in the summer and 56F / 68%RH in the winter. We are considering digging a root cellar to get a more consistent environment, but that is unlikely to happen. We would love to make sausage, salami and salumi as a preservation method like they did in the days of yore before refrigeration or vacuum sealing. I can’t find anything in grandpa’s recipes or notes on storage though.

[@davecoulter]

You mentioned that small diameter casings are edible; what's the diameter limit where you wouldn't eat the casing? Thanks, and what a great series of videos!

[@2guysandacooler]

I would stop around the 38-40mm. They tend to get a little rubbery as they get bigger (still edible, just rubbery)

[@davecoulter]

@@2guysandacooler thanks!

[@rlgans]

Could you do sausage with pineapple or apple or cherry or blueberry in it. I tried and did not succeed. I can't find any recipes anywhere for these types of sausages

[@uberubermensch]

He just did a grilled pineapple one in his video Celebrate Sausage S02E10, October 10th. He discusses some of the issues using pineapple and the ways to remedy them. Hope that helps!

[@2guysandacooler]

of course. Like Uber mentioned, a few episodes ago I did a pineapple sausage. Let me know if that helps.

[@НиколайКузьмин-л9щ]

Добрый день! Очень интересный канал. Перевод прибавит Вам подписчиков из других стран, в том числе из России! 😜 Надо лишь активировать субтитры.

[@TheVonhollan]

Is there A difference between, insta cure 1 and 2 and prague 1 and 2? A need to know before i do this!

[@vaazig]

kzbin.info/www/bejne/iYOVeoaCe6qAm9k 👍

[@2guysandacooler]

no. If a recipe calls for cure #1 you can use either (same for the #2). You would use it at the same rate as well..

[@lehampton1]

Is dat pouldeau?

[@wadebrinson8977]

Hey Eric, take the time to save me will ya? Here's the deal, a am curing 4 different flavors of bacon. I used cure #1 thinking I would use them up soon but now would like to go ahead and cure a couple of them by allowing them to lose an extra 35% of their weight. So I'm wondering, what do I do about using cure#1 instead of cure #2? Sorry, just too new at this! Thanks for your help! Wade

[@2guysandacooler]

Hey Wade. I wouldn't worry about it. Did you cold smoke the bacon? Either way. Cure #1 is sufficient for what you are doing as long as there's at least 2.5% salt added. Remember that belly is a solid piece. Technically it's sterile inside. So as long as there aren't puncture stabs throughout the belly you are ok.

[@wadebrinson8977]

@@2guysandacooler Wow! Thanks for getting back on this. No, I have cold-smoked before but am not this time since everything is either new or a refresher for me. As for the cure, I went by your equilibrium method. I will never go back! That's the way to do it! It takes all the guesswork out of curing! Thanks again, Can't wait to finish this off! Have a good weekend. Wade

[@KowboyUSA]

What the duck .. salami.

[@RonJohn63]

Who's the other guy?

[@imd1super615]

🙌🏼🙌🏼

[@pensadorrealista2825]

Hi Eric, thank you very much for your instructive videos. I have been studying charcuterie by my own. Since I found your videos, I came to a conclusion that I can passe from theory in to prictice. I am African and I live in Africa precisely in Luanda Angola. Generaly animals here are native and not High breed, Brazilians call them CAIPIRA. My question to you is: Do you think is possible to produce Sausages with native pork meat? Normaly native animals meat is a bit hard comparing to highbreeds animals. I will appreciate to hearing from you Eric.

[@2guysandacooler]

Sure. Just make sure freeze it first to get rid of any trichinella parasites

[@ВикторВиктор-л7н]

@@2guysandacooler заморозка помогает от трихенелы?

[@2guysandacooler]

@@ВикторВиктор-л7н yes

[@daniel-qe8lx]

pozdrawiam Eric :) mmmmmmmm salamiiiii:)

[@yippikiyay197]

I wonder how people made sausage before there was refrigeration

[@2guysandacooler]

Lots of salt and in the winter time. 😉