Drying Sausage - old fashioned way and many important tips

[@Robert-bm9pr]

This guy is incredible...

[@LisaLisa-zl9vu]

My dad used to hang them to dry in the cantina with window open a crack! But then he would jar it in oil.I love the sausage like this. Finely sliced with bread. Makes me miss my dad.

[@ARCSTREAMS]

ohh man you reminded me of my old man and all the kinds of semi dried armenian sausages he would make like makanik, basterma and soujouk etc with the casing and spices and the machine lol god i miss his work his foods and him tremendously too

[@kotakintai]

Thank you for the amazing video and making it look so simple. It gives me the confidence to try this myself. Now I'm not Italian but I should have been. Because I love all food that's Italian. It's the best.

[@CookingwiththeCoias]

LOL....I love it👍👍😊😊

[@raynardo2501]

This is exactly how my parents made it. They're gone now, but I am carrying on the tradition! Thanks for sharing!

[@tomrobards7753]

@Beans most people are to l@zy and would st@eve if it weren't for. Grocery starve

[@LindaMZH65]

My Hungarian parents used to smoke them until the neighbours complained, lol. 🇭🇺🇨🇦 That was back in the late 60s - early 70s. Growing up they made their own sausage every Autumn until they stopped in the mid to late 80s. Great memories, thank you, Ivo. 😘

[@tomrobards7753]

?y grandparents did this much different

[@robdawson2]

there are still ppl here in hungary making hteir own. but it is getting rare. I hope to start making my own kolbász, szalámi and peperoni soon

[@chuckspeer2163]

My neighbors liked it when I smoked sausage

[@sifis78]

New to the channel and I can't believe how concise clear Etc the information is. True pleasure I will be putting this information to use. Thank you

[@CookingwiththeCoias]

So glad you enjoyed this episode and thanks for the kind feedback - I appreciate it very much!!

[@joepicca9930]

I’m so happy to see you again. Its been a long time. Great videos keep up the great work

[@lawrence1960]

I only recently have gotten interested in making Italian sausage. I’m 62 polish guy, my dad passed at 87 a few years, and my polish grandmother was born in Poland around 1900. Her recipe for polish sausage was tight to her by her mother in Poland etc. And then was learned by dad who then taught me. It is about tradition. I have taught my son as well. I get the same sense of tradition with you too. I will try your sausage recipe this weekend.

[@CookingwiththeCoias]

Great to hear from you Lawrence and thanks for sharing your memories - hope you are enjoying this weekend's sausage making :)

[@podral3529]

polska gurom

[@edhlavaty6914]

#2 curing salt.

[@DispatcherXtreme]

@@CookingwiththeCoiasthe skin on my sausage is drying white.. is that normal?

[@ARCSTREAMS]

@@DispatcherXtreme ohh that is not only normal it is beautiful healthy molding that gives even better taste,, just brush it off or remove the casing before consumption , tell me what ingredients did you use to make this happen? or could juts be the drying conditions?

[@pendopendo7166]

In Australia, we just made ours a few weeks ago, really enjoyed your video, wonderful clear relaxed and detailed description of the process. Keep tradition alive.

[@markadducchio8998]

We make about 600 lbs every February. My grandpa brought the recipe with him from Italy - pork, crushed red pepper, black pepper, salt, ground fennel seed, and garlic (we use granulated garlic now). He butchered a hog in his garage in the winter and the sausage hung in (unlinked) casings for a week then be cooked and packed in lard in quart jars. I took over the operation after he passed and it has evolved some in the last 3 decades. Recipe is the same but the hand cranked grinder has been shelved for a motor driven grinder. Now make it from pork shoulder instead of butchering a hog. Also no longer pack in lard we vac seal and freeze. We link some and freeze it after hanging one day; we mostly hang straight casings for 3- 6 days (depends on the weather) then cut it, cook it, bag it and freeze it. Also save some loose for making patties or for other recipes. Between my siblings, 8 kids an their fams we usually make 6-800 lbs each year and get it all hung in the garage in a day.

[@CookingwiththeCoias]

Wow - that is amazing!!

[@ARCSTREAMS]

you should still do it in the lard or olive oil those taste great too,, but i heard freezing is a no no it should just be shelved or refrigerated,, but after hanging a week what does that do like semi dry? and how do you cook it to then freeze it? never heard of this unless by cook you mean hot smoking

[@ericwiltz6584]

poking holes: get a wine cork and put in several needles with pliers and you have a perfect sausage hole pricker. This is much more comfortable than the little tool you have. Great productions Coias! I live in TX and can't find the pepper paste you talk about.

[@tamaramcgrath3327]

Make it

[@robertwaldner3470]

I used a paint brush comb

[@DavidVanpelt-r5d]

Thanks for the tip

[@ThomasDeBellis-f1c]

Love your stuff keep it up. Your traditions are similar to my upbringing. Can’t wait to try a few of your recipes. Thanks for posting.

[@rickfraser8389]

World class narration from an obvious master. My buddy makes a dried Italian sausage that includes fennel and anise. He mentioned that you need to prick the sausage but I didn’t realize how much. Thanks for sharing!

[@8bittimetraveler834]

Yes, fennel seeds is a must. It adds a lot of great flavor

[@tkcenterline1]

Old School and great eats. My family were butchers in East Chicago, Indiana. Thank you.

[@stevedimartino683]

I’m going to starting doing my dry sausage and my capicoll, you’re a great teacher. Thank you.

[@CookingwiththeCoias]

...it's a great hobby...you are going to love it!!

[@jamestate9423]

Can I hang these sausages in my refrigerator to dry out?

[@CookingwiththeCoias]

@@jamestate9423 yes you can, just ensure that it hangs freely with nothing touching it and try to keep humidity around 70% 👍👍

[@82ivaylo]

It's very interesting to me. I am learning how to make dry sausages at home. Thank you!

[@olomad6722]

15:34 You have so gentle hands with this sausage 😂😂😂😂

[@mnunyabiz1913]

Thanks for sharing. I prefer to twist the sausage. An experienced maker can get just the right amount of meat in the casing leaving enough room for twisting, it's a lot faster. You would think someone would invent a pricker that isn't so labor intensive, like a small roller with a bunch of needles made out of some hardware in my garage. This video really made me think!

[@CookingwiththeCoias]

Good idea 👍👍

[@robertwaldner3470]

Paint brush comb

[@BasegFarmer]

i had hot dried sausage for my first time just the other day and it changed my damn life xD so i had to come see how its done, ty!

[@CookingwiththeCoias]

LOL....I love it🙂🙂Thanks for sharing your feedback 👍👍

[@antonhuman8446]

Excellent tutorial. Thanks. And regards from SA.

[@milosblagojevic4087]

This is excelent tutorial . Informative , detailed and Uselfish . Cudos brother.

[@jamesboak678]

You're the uncle I never had. thanks for sharing!

[@CookingwiththeCoias]

LOL.... Thanks 🙂🙂

[@dianapatton8154]

Thank you for this video tutorial. I'm looking forward to trying this.

[@robertwaldner3470]

I used a paint brush comb, clean of course. It has two dozen perfectly sized little spikes on it. Two more weeks till my sausage is ready . I used your recipe minus the pepper sauce. I can't wait!!

[@CookingwiththeCoias]

Sounds good👍👍

[@robertleon1195]

Good heavens, you are a Godsend! I received a sausage grinder/stuffer attachment for my stand mixer, and bought a book I - the book had a ton of excellent reviews, but what I got was 300+ pages of sausage theory. In just under an hour, I have ten times the confidence and infinitely more applicable knowledge than Ye Olde Tome of Sausage Creation offered me in the past 6 months. And I learned how to make my own capicole, too! Thank you very, very much!

[@CookingwiththeCoias]

So glad you are enjoying our channel 👍👍Makes me happy 😊😊😊

[@ftstool462]

@@CookingwiththeCoias hello do you have to add more salt then regular sausage or do you use curing salts?

[@CookingwiththeCoias]

@@ftstool462 you do not have to add more salt, but if you want to, you certainly can

[@zachfrio]

Very nice video! Second generation Abruzzese in Toronto. It's February 18, and we are just about to take our sausages down that have been hanging since mid-January. This is just the same as we do it, although before vacuum sealing my parents used to preserve them in lard from the pig, rather than vegetable oil.

[@CookingwiththeCoias]

Great to hear from a fellow Abruzzese in Toronto 👍 and glad to hear your dried sausage is curing nicely and almost ready 🙂

[@nicomeer934]

Super the way you explain all in full detail. If I even had a question you answered it already 2 seconds later. Super to see how passionate you are about your meat. No serious my wife is kicking my ass to start making sausage now and I feel the need to do so as I get inspired by your Glow🥰🥰🥰

[@CookingwiththeCoias]

So glad to hear you are going to start making sausage and here's my video on sausage making that may help you :) kzbin.info/www/bejne/apqsf6KEabp-rtUsi=wSs3315fdnLlGN3z

[@richardfynmann5452]

Great video sir and your way of presentation is very natural and organic

[@ketayakthumba9701]

This is call work experience. Never found vast details on salami makings ❤❤❤

[@carolynbeth3069]

Hi! Hendry another suggestion just soaked them in water for it 3 to 5 mins and the casing can be easily removed. Thank you, your teaching & explanation was fantastic I learn some new information from your explanation you are great.

[@joshuabretana]

I camp often and im trying to stay away from canned or grocery products full of preservatives, so after making a few home made sausages this is exactly what i need to learn next. Thank you!

[@CookingwiththeCoias]

....these are perfect for camping 👍👍

[@treehouse3240]

Thankyou very much for the information. This year my husband and I made his mothers recipe. They came out great, but she never taught me how to dry the sausages. Now I know how, thankyou again. Ont. Can.

[@CookingwiththeCoias]

So glad you enjoyed this episode and great to hear from you in ON :)

[@vernharwood]

Thanks for the video and yet ANOTHER use for a Knob Hill Farms basket!

[@kuma9069]

Yummy sausage, Chef. Simply & clearly explained. Grazie from Barcelona (Catalunya!)

[@CookingwiththeCoias]

I was just in Barcelona in September - beautiful city - loved it there 👍👍

[@nickatano9086]

What you are curing there chief is what is known as suprasata or "soupie" as we called them here in the coal regions of Pennsylvania . Just a few observations: we stuffed our casing one at a time. Roughly one pound each. We tied the ends with butchers twine that was soaked in water. We used natural casing and only poked a hole if a bubble was noted during the cure. We pressed our soupies between flat boards alternating one week hanging and one week in the press. About 6-8 weeks total. We wiped down each soupie with a paper towel soaked in vinegar to fend off mold. We absolutely stored our finished product in a croxk with olive oil. 20% olive oil is acceptable. Just a few thoughts.

[@CookingwiththeCoias]

Thanks for sharing your tips with us 👍

[@rogerlamb1594]

My Dad use to buy sausage from the grocery store and hang it in his closet. Best sausage ever.

[@rickparma]

Yeah my grandpa hung it in the basement

[@johnnytoobad4287]

Man that looks good! I always heard that the more you love sausage the less you need to know what's in it. I do love sausage! Great video,just subscribed!

[@jenjabba6210]

You lost me at contina 🤣 its 68 in February here. I loved your sausage video And i will find a way to do this! Thanks

[@nickstoic2944]

Very thorough and professional video. Thank you very much for many great and useful tips.

[@CookingwiththeCoias]

so glad you enjoyed this video and thanks for the kind feedback - very much appreciated!!

[@nickstoic2944]

@@CookingwiththeCoias Not at all, you deserve all the praise. I know a bit about the process of making sausages, but then you and your Mrs, come with tips that I have never came across before. That's awesome, most appreciated.

[@nickstoic2944]

@@CookingwiththeCoias God bless you and also your loved ones 🙏

[@blackoutcorrespondence170]

so awesome

[@rickparma]

My grandpa taught me this too. But we salted the a little bit before hanging them. AMAZINGLY EASY

[@delainn1269]

Beautiful, beautiful video Sir. Thank you. The wine one & sausages recepie, nice as we'll. Fully explained, just love it ! I have a very old recepie from Latin area, minted meat on charcoal. Taste amazing, just let me know. Liked and subscribed of courses 👍🏻

[@CookingwiththeCoias]

So glad you are enjoying the videos and thanks for such great feedback 👍

[@serenity6988]

the best video! Thank you! Detail is everything.

[@johnnyk4551]

Another great video! Now I just need to build a Cantina... 🙄 Many thanks once again!

[@tonynapoli5549]

Great video just brought back some happy memories, dad with his 3 brothers would get stuck into Italian sausage making just like grandparents would be doing . Great tutorial video just subscribed to your channel. Happy New Year

[@desarioe]

Thank you for the squeeze tip. Always had holes/gaps in mine. Just squeezed mine tonight let's see how turn out.

[@CookingwiththeCoias]

...you will notice a big difference 👍

[@ScottChallenger]

I imagine it would steam beautifully in a clay pot with rice. Thanks. I've been looking for ways to make meat shelf stable at room temperature.

[@Pooch1953]

I have used one of the two prong corn on the cob holders to prick my casings.

[@CookingwiththeCoias]

Thanks for sharing your tips with us 👍👍

[@gs637]

Thanks!

[@8bittimetraveler834]

I have dried Italian sausages with my family in 4 different houses and we've obtained 4 different results. I don't know what the heck is going on in my cousin Patrick's basement, but it took 6 weeks and all the sausages with covered with green/turquoise molds. We've spent hours cleaning them with a mix of water and vinegar. The results was still delicious.

[@CookingwiththeCoias]

So glad the results ended up well, and the issue between the different houses is the humidity level and sounds like with all that mould, that the humidity level is far too high. You can put a humidity gauge to verify, and try to keep humidity at around 70%. You made need to use a de-humidifier and if you do, it will blow air when running, so make sure the air is pointing away from the sausage on not blowing on them👍👍

[@8bittimetraveler834]

@@CookingwiththeCoias Good evening. Thanks for your reply. If the room that you use for drying sausage develop molds, that means your room is perfect! These molds are penicillin. It's exactly the same molds than the white crust on Brie cheese. These are friendly and healthy bacteria. They also help conserving the sausage from bad bacteria. Traditional Italian sausages, and French saucissons all have some. We just got scared when we saw greenish/turquoise molds on the one we made in 2017, and decided to remove it, but it was consumable. Curing meat is a pretty complex topic. Thanks a lot. Enjoy it.

[@lililonga7941]

❤ this was super awesome to watch. Thanks so much for the video. QUESTION. If you don’t have a cantina. Or a cold room/basement …. Would a back yard shed be okay or what other options? ( if you know?) Thanks again

[@CookingwiththeCoias]

You can use a refrigerator but just make sure it hangs freely with nothing touching it and try to keep humidity at around 70%. If you have an outdoor shed, that stays cold and doesn't freeze (34 - 39 degrees F) it would work. Just keep in mind the sun might make your shed very hot and be aware of critters 🙂 The fridge would be a good choice 👍

[@tonicamaro8683]

BEAUTIFUL EXPLANATION!!!!!!!Thanks..

[@y.e.2103]

This is a wonderful video, very clear and very informative. If weather is not suitable where we are, can we use an old fridge to dry out the sausage instead of a basement? we can control temp and humidity inside of a fridge. Thank you for this video, i am sure i will watch other videos of your too. Ah forgot to ask, any idea on where we can get temperature and humidity meter like the one you are using? nothing too fancy or expensive, Thanks again

[@CookingwiththeCoias]

A fridge is a perfect way to dry your sausage and as for the gauge, mine is also just an economical one - no expensive at all . I bought it at my local CDN Tire, but any hardware store will have them, in fact, Walmart probably does as well :) You do not need to spend a lot - a simple gauge is all you will need. Good luck - it's a lot of fun to do and great to enjoy eating it afterwards

[@thomasthornton5737]

😀👍👍❤ very clear explanations. I just "subscribed", hit the "notification bell" and with a "thumbs up".

[@CookingwiththeCoias]

Welcome aboard! I have plenty more to share so stay tuned :)

[@joebacarella2829]

Great video, wish you would have shared the sausage recipe, I looks absolutely fantastic.

[@CookingwiththeCoias]

Hi Joe - you can find my sausage recipe in the description of this video: kzbin.info/www/bejne/apqsf6KEabp-rtU Hope you get a chance to try it :)

[@tomb1797]

Thanks for sharing your knowledge

[@daleks]

totally awesome!!!

[@Paisteboy]

Great video with great detail! Grew up the same way! Parents from Italy. Love it. Do you use the same recipe for your dried sausage as your fresh sausage and do you use curing salt #2 or nothing?

[@CookingwiththeCoias]

yes, I use the same recipe as my fresh sausage, but when I hang it to dry, I like to make it just a bit leaner and I just use regular salt :)

[@Paisteboy]

@@CookingwiththeCoias Thanks for the reply. I do the same and my father did as well but I recently watched some videos on the topic and was worried about botulism and wondered if I was just lucky all these years never to have contracted it. SO i'm going to stick with my non curing salt recipe then. I may try your recipe as well since the red pepper puree sounds tasty. Thanks again. You have a new subscriber. PS I did make a video years ago making sausage with my brothers but it quickly turned into comedy hour. It still turned out pretty good. though.

[@MsEnt2024]

Great video! Everything you did I do, but I cure in my chamber around 50 degrees but I will try a little colder next time. My question to you is, do you have a recipe for this dried sausage? I often use ready made mixes and have used my own homemade ones. If you have a good sausage recipe for drying I would enjoy seeing it. Thank you and have a wonderful holiday!

[@CookingwiththeCoias]

So glad you enjoyed this episode and I have a fantastic sausage recipe for you - you can use this recipe for fresh sausage or to dry it - here's the link 👍kzbin.info/www/bejne/apqsf6KEabp-rtUsi=P_a2AA10NOqLHpIB

[@brucemeaden]

Like your stuff I make traditional sausage with a Italian family we tend not to use paprika or prick holes in the natural casings but I think that has a lot to do with the Aussie weather and the only thing we waste is the hair and grunt we grow and slaughter our own pigs love your different ways

[@CookingwiththeCoias]

Great to hear from you down under and thanks for writing in :)

[@bebobbebob8275]

Very informative video.

[@kristiyan6283]

In Bulgaria we do the same thing and i luv it

[@artemmalyshev1003]

Thank you Evo! That video was helpful!

[@giovannidongatto4192]

Very reminiscent of my family. Never knew how they did it but it was always delicious! Can I use a refrigerator to dry the sausage in place of a cold room? I can regulate the humidity with a controller and a humidifier. Will that still work? Grazie!

[@CookingwiththeCoias]

yes - the refrigerator will work - just make sure there is air flow all around :)

[@carfvallrightsreservedwith6649]

Regulate temp too. Most standard fridges won't let you adjust temp up to 50-55° F.

[@beckymays4371]

a wine fridge would work well

[@jerrythomas773]

I make a German venison dried sausage here in Central Texas put I'm gonna give that a try

[@CookingwiththeCoias]

Sounds like it's going to be really good 👍👍👍

[@mikeridge3229]

Greetings from the UK, I just subscribed.

[@silviofontana5144]

depending on which part of italy, lard was used to preserve and olive oil, but definitely not vegetable oil in northern italy, because you had to buy the oil while you made the olive oil or you traded it for other foods.

[@anthonydellaragione81]

Can you use store made links from the Italian butcher ?

[@CookingwiththeCoias]

yes, you most certainly can - just make sure you don't forget to poke holes :)

[@dpelpal]

​@@CookingwiththeCoiasAre you CRAZY? NO YOU CANNOT USE STORE BOUGHT SAUSAGE!!!!! It will spoil without the proper amount of salt and or preservatives!!!!!!!

[@brucemeaden]

We use the lard from the pig and also the cryvac machine for storage

[@CookingwiththeCoias]

thanks for sharing your tips with us :)

[@MrsNaomiLane]

Thank you so much for your video! Because of dietary restrictions I'm unable to eat most store bought sausage any more. I'm looking into ways of have shelf-stable meats, but I'm limited because I live in apartment. I was curious, if I had a cabinet designated specifically to drying sausage, would that be ok as a makeshift catina? Or could that breed bad bacteria? Also, would I be able to use venison instead of pork? My husband is trying to get into hunting and I might have a whole lot of venison on my hands!

[@CookingwiththeCoias]

Yes, you can use venison but the sausage will be extremely dry - also, you can use a refrigerator but just make sure that it hangs freely with nothing touching it and try to keep humidity at around 70% if you can 👍👍

[@MrsNaomiLane]

@@CookingwiththeCoias Thank you very much!! That's good to know!!

[@MrStr81]

Hey Evo, do you add any nitrates to these due to the long dry/cure time or is it the exact recipe from your previous video? I’m thinking of trying to make some dried sausage. Thanks for the instructional videos, they’re great.

[@CookingwiththeCoias]

So glad you are enjoying my videos and I do not use any nitrates and never have :) Recipe is the same as my previous version, but when drying sausage, i tend to make them a bit leaner than if i was going to leave them fresh :)

[@SleepyPuppy7]

Thank you for your really professional and informative video. One question: does it need any additional material to ptotect from dangerous bacteria or botulism or something? Or does salt and spices just prevent that?

[@CookingwiththeCoias]

Our family has never used anything other than regular salt and spices, along with a cold room 😊 😊

[@SleepyPuppy7]

@@CookingwiththeCoias Thank you very much for answer! good luck to you and your family

[@candelacooking7261]

Does there not need to be a specific amount of salt for curing the sausages in the pork mix or does the drying process make it safe on its own?

[@CookingwiththeCoias]

It's the combination of both and with my recipe, I have never had an issue because you also add other spices as well 👍

[@alusea6735]

Thank you !

[@giovannidongatto4192]

Is this the same sausage that you made in a previous video? Is the salt to meat ratio the same for drying? Grazie

[@CookingwiththeCoias]

Yes - I use the same recipe as per my previous video and the salt is sufficient - no need to add any more :) The only difference I do is use a bit less fat for the sausage I intend on drying :)

[@giovannidongatto4192]

@@CookingwiththeCoias Thank you for helping me. One more question. In your video you mentioned 39 and 40• F. Is there a minimum and maximum temperature range?

[@carfvallrightsreservedwith6649]

@@giovannidongatto4192 actually temp recommended is minimum 45 degrees F and no higher than 55 degrees. First week humidity around 85%, then drop it 10% every week till you hit the (like he said) 55-60%. Weigh linked sausage before placing in drying chamber and calculate 35-45% weight loss. Check it at 35%. If too soft for your liking wait till 40% loss is hit. Check again. This is where many like it. If it drys to rock hard grate it up and sprinkle it over your breakfast or add it to your green beans. 😉

[@marcobao4004]

Do you add more salt for a cured compared to your fresh sausage? I do my fresh at 1.35% salt but not sure it's enough to make the cured sausage.

[@CookingwiththeCoias]

I do not add any extra salt, but you certainly can if you want 👍👍

[@Joe317-e2c]

Please do use cure salt in your recipe like cure 2or cure 1 when you dry air the sausage ? Thanks 🙏

[@whoknowsthis1]

Looks Amazing. Excited to try. Can you help with a short question? If we are used to the feel test, is there a typical weight loss % we can look for?

[@CookingwiththeCoias]

not sure about the weight loss, but when you squeeze the sausage, it should be firm right through - you will be able to tell :)

[@giovannidongatto4192]

Buongiorno. Can I use Himalayan salt in this recipe? Also, will it be beneficial to add a culture starter such as Bactofirm T-SPX? Grazie!

[@CookingwiththeCoias]

Himalayan salt has less sodium than regular salt, so you would need to add more (most likely around 30% more) As for Bactofirm T-SPX, I have never used it and have never had a problem, but it can be used :)

[@carfvallrightsreservedwith6649]

You can use ANY salt, but avoid iodized salt. Volumes change between varieties of salt but salinity is constant with weight. Weigh meat at beginning, convert to grams, and multiple by .03 (3%) and put that much salt you have on hand with the weighed meat.

[@RobertBrown-ej8mk]

I have a question I have seen some people use aquariums to dry sausage chorizo and beef jerkyin the aquarium with a fan inside to move the air in side the aquarium. What do you think about that

[@CookingwiththeCoias]

It can but it's tricky - you need a cold room and the fans can not blow on the sausage as it will dry out the outer part and theus not allow the inner to dry properly

[@RobertBrown-ej8mk]

@CookingwiththeCoias thank you for your reply on my comment I don't have a cold room but I want to do homemade sausages

[@mikedevere]

What do you think about the idea of fermenting them first? I read that it's good to put them in a warm environment (21°c) for around 24 hrs before hanging them in a cooler place. This apparently has the advantage of lowering the ph, which helps lower the chance of bacterial growth as well as giving the sausage extra tang. What do you think?

[@CookingwiththeCoias]

I have never tried that - 21 deg. C is pretty hot, so not sure I would do that. Sounds risky to me. However, If you do try it, let me k now how you make out :)

[@stupidpdj]

I add FLC or BLC culture to the meat before I grind it. After stuffing, I ferment at about 90 F for 24 hrs. Wouldn't do this without the starter culture.

[@robdawson2]

@@CookingwiththeCoias fermenting it requires adding a culture first... but I like the simplistic way you are doing it

[@giovannidongatto4192]

Molto Bene! Great video. I am going to give it a shot with a mini fridge. Why do some people use Pink salt #2 0. Dextrose and recipe's

[@CookingwiththeCoias]

Pink curing salt is like a specialty salt, that specializes in curing meat - I have never had a problem and found that regular salt works just fine :)

[@giovannidongatto4192]

@@CookingwiththeCoias Grazie. That is what I thought. Is it necessary to use bacterium to the mix or spray on the sausage while hanging? Also, my refrigerator has a minimum of 40f degrees. Can the meat cure above that temp? Ciao

[@carfvallrightsreservedwith6649]

@@giovannidongatto4192 minimum of 40?, and it'll go above that? Perfect.

[@carfvallrightsreservedwith6649]

#2 salt is for meat that requires extended drying and will not be cooked. It also locks in the red color of the meat so finished product doesn't look grey. It has a mixture of nitrate & nitrite of around 6+%, the remainder is common salt. 1 pound of cure salt weighs 448 grams (16 ounces). Of that 26.88 grams (at 6%) is curing salt. There's approximately 28 grams to an ounce. You use one teaspoon of cure salt for every 5 pounds of meat. That goes on scale first then non iodized salt is added to that to get 3% salinity of meat weight. Maximum allowable limit of nitrite is 156ppm. That's the MAX. Color fixation can be achieved with as little as 75ppm (~1/2 the max). Dextrose is added to feed bacteria that is selectively added to the mix (to achieve that "tang" sourness you get with some sausages). It has 80% the sweetness of regular sugar so you could use that, just calculate for the difference.

[@PoisonShot20]

@@carfvallrightsreservedwith6649 I read that nitrate cause cancer, bunch studies done and Dr say that we should not eat meat that has nitrate in it. Old timers didn't use it.

[@ARCSTREAMS]

ivo if i am fermenting the spiced and salted meat (without natural casing but shaped into link forms) in say an oven at 85degF for maybe a day or so, what exactly in the meat prevents spoilage like rancidity where you get that off smell and taste? you see i made two salamis from pre packaged ground pork with spices wine and salt ,no cures or cultures and i layed one in the fridge after mixing the stuff in it and the other i put in my oven for a day or so and then moved it to the fridge, well when the dry curing was done after a few weeks they both had this slight rancid smell and taste, not too strong in the one that was not fermented and i think what may have happened is cross contamination as i believe something went wrong with the fermented one and since i placed them together on the same tray in the fridge perhaps that is what made them both like that idk? so i am wondering what happened is it the meat that was no good to start with despite my adding salt and wine or was it something else? maybe the fat exposure to warm air? any ideas?

[@CookingwiththeCoias]

sounds like to me it was the time it sat in the oven...I always keep my meat chilled....too bad this happened...next time, if you want the meat to sit with the spices for a bit, before filling them, best thing to do is to season your ground pork and then let is sit in the fridge for a day or 2, then you can stuff it into the casings...I have also done this in the past and it is perfectly fine, so long as the meat is in the fridge

[@ARCSTREAMS]

@@CookingwiththeCoias yes i think letting the mixture cure in the fridge for at least 12-24hrs is a good idea before stuffing in casing and hanging, but as i said one of them after mixing went straight in the fridge and stayed there till it was done so the only thing i can think of that made that one kinda spoil is because it got cross contaminated with the one i was fermenting in the oven since i put them together in the same tray, so it could be that the fermented one was the problem provided it was good meat to begin with,,remember both of them have no casing and only shaped into link forms the thing is for me i am trying to make them without using casings and also i am wanting to ferment them first, so again the question is what went wrong with the fermented one? i see many ppl fermenting their salami in the oven first before dry curing in the fridge, the only difference i can thing of in what possibly went wrong is because my salami was left unprotected in warm air exposed to oxygen since it had no casing or protective wrap which left the fat exposed to warm air and thus it turned rancid ,,,i am trying the experiment again but this time what i done was wrap my salami in saran wrap, it gave it a nice shape and it protects its from the warm air as it ferments in the oven , we shall see if this solves the problem, i just removed it now after 24hrs fermentation , removed the wrap ,coated it in corn meal and placed it in the fridge so i am hoping that was the problem that the meat was left unexposed, what do you think so far?

[@ARCSTREAMS]

@@CookingwiththeCoias i left another saran wrapped salami in the ferment to go for 36hrs, but this one i will keep in the wrap and simply pokes holes in it before dry curing in the fridge treating it like it was a cased salami,, hopefully this works out to keep it rancid free, i got to keep experimenting

[@AlexandroMechina-yb3tf]

Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt (with the right percentage of curing nitrate)20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.

[@CookingwiththeCoias]

Thanks for writing in and sharing your recipe :)

[@petedraganic6124]

Is there anything included in the sausage that makes it safe to dry or is it just fresh meat/fat/seasonings?

[@CookingwiththeCoias]

It's just fresh meat, fat and seasonings. Here's the recipe I use kzbin.info/www/bejne/apqsf6KEabp-rtUsi=_8AT0JGxZmUmMCrX

[@TheWolflady1958]

We just made our first 20lbs of sausage and have them hanging. But I do have a question. One of our links burst open, just a bit. Can this link be saved? My thought was some cheese cloth over the tear?

[@CookingwiththeCoias]

If the burst is very minor, it's ok but I would remove that area by tying off in front of it and then behind it - then, remove the burst section 👍

[@knowitall6180]

I've been working at a body shop for a bit now and extra tips I learned was if you're painting the door, it's better to take off the mirror and belt molding (the trim at the bottom of the window) for a better paint job in the end. The mirror can get in the way, and if you're unlucky, the clear coat could stick in that gap between the door and the belt molding.

[@ARCSTREAMS]

evoooo what a surprise to see you doing this on my search, i had no idea you did cooking vids too, i been always wanting to make my own dry cured salami or sauscitze at home for years but i have no cantena and always wondered if there was a way but everyone said no you need the right conditions and others say you can not safely do it without cutlures and nitrates etc while italians only do it using salt but i do not think they ferment them which might be the danger step,, until i discovered an old italian method called pitina where they use the fridge and no casing involved nor cultures or nitrates and actually i was wondering a while ago if it is possible to simply buy store packaged italian sausage like the kind for the bbq and do it with those because it takes all the hard work and expense away and all you got to do is prick holes and maybe douse them with some vino and perhaps you could even naturally ferment them in the oven light and a bowl of water for 24 hrs or so then fridge them, i think it is possible from what i seen so far and in any case i made the pitnina from pre packaged ground pork and added my own spices and salt and got two salamis one i fermented first the other straight in the fridge also i got two store made hot italian sausages and i pricked both of them and coated them with yogurt water for culture and wine and one went straight in the fridge while the other got fermented first, now these ones have natural ingredients with no cultures or nitrates etc but i have seen some where they use sodium nitrate so next time i will use those ones for the extra added safety and color retention as they dry i am hoping and i can always prick and douse them with some wine too before either fermenting or drying in the fridge, we shall see how my experiments turn out after a month, yes i am turning them daily and also pricking them once in a while as well as cover them with a wine soaked kitchen napkin to keep better humidity level and avoid case hardening or dry ring , so wish me luck paisan but any thoughts or advise on this pitina method or anything i done? i do not want to get botulisme lol please look into pitina and let me know , ciao ttyl i hope

[@CookingwiththeCoias]

So glad you enjoyed this episode and although I have not tried the pitina method, I think you are on the right track👍Yes, you can use store bought sausage and just ensure you poke holes in it and if using the refrigerator, just make sure they hang freely with nothing touching them and try to keep humidity at around 70 % if you can 👍

[@ARCSTREAMS]

@@CookingwiththeCoias well all i know is that my fridge is set at 3 deg C perhaps a bit higher perhaps in the veggies trays at the bottom and i did not want mess aroun d with the thermo also i got no room to hang so they are on trays and i flip them every day they seem to be drying slowly which is good beside even at 3 degc someone told me it will still work but may take a bit longer as far as humidity goes i am not sure what my fridge is as i got no hydrometer to check, i know my oven with light on is 80degc so good for fermenting step , thank you for your reply it gives me some confidence we shall see next month dec 20 how it is going but again i worry about risk of botulism etc specially for the ones i fermented so maybe i will be cooking those one in a pan on the stove top,, wish me luck for the rest as id like to eat em as is dry cured that is the whole point,, please advise regarding my concerns thank you and i look forward to seeing the rest of your cooking ch vids as much as i enjoyed your fishing adventures sir, speaking of which i recently caught some perch the other day in a marina in innisfil area,, cant believe they are still there in the shallows lol thx to climate change hahahah

[@airidasra]

Subscribed!

[@carolynbeth3069]

Mr . Evo I'm sorry i got mixed up your name as i could not find your name. You are great and fantastic in your presentation. tq for sharing. Lov it

[@CookingwiththeCoias]

Hi Carolyn - great to hear from you and no worries about my name - It's spelt Ivo :) :)

[@eric99vigne]

Nice.Actually, the white mould we call it " la fleur"=flower means the dry sausage are good

[@Zork150]

This can also be done in a refrigerator converted into a drying chamber by adding a few pieces of electronic equipment. so you can control your humidity and temperature. For those of you without cantinas

[@Zork150]

You are the thundermist guy to correct?

[@SJ-nl6xl]

Can you tell me what equipment I need or what should I google. I live in an apartment. And love sausage more than regular cooked meat. Thank you

[@leisastover1411]

Great video. How do you make a cantina? In the cellar or outside?

[@CookingwiththeCoias]

Outside is best - mine is under my front porch, outside :) Inside is possible, but not ideal...may need to add a humidifier etc... Outside is what you want

[@davelester1985]

I always thought a lot of salt was used for this. and.. green green bananas in Canada, ha. We get them like that here in Italy, too. I have a friend who has an agritourismo and he slaughters a hog every year and makes his own sausages. When you go up the ladder in his barn and into his sausage room you see almost a hundred sausages hanging, all different sizes because they are hand made. ciao.

[@CookingwiththeCoias]

Wow...I'd love to see that barn :)

[@Robert-bm9pr]

Sir do you do the same thing with your SOUPY???

[@JosephDeCicco-c9y]

Can I add heat to the cantina while there drying out or will it effect the sausages My cantina got to cold

[@CookingwiththeCoias]

As long as the sausage did not freeze, you should be ok - for extreme cold, you can plug your air vents temporarily - however, if you want, you can use a heater but I would suggest putting it on the lowest setting...as long as you temp is above 32 deg F, things will be fine 👍👍

[@JosephDeCicco-c9y]

@@CookingwiththeCoias my cantina is 37.4 degrees I need it warmer I was thinking about opening the door as I have a fireplace in the next room over.

[@CookingwiththeCoias]

@@JosephDeCicco-c9y 37.4 deg F is perfect - no need to do anything - as long as you're above 32, you're good 👍👍👍

[@anthonypiccardo5955]

Can I poke holes a week after they are hanging. I did not pole hole at first. Can I poke holes any time? Is white mold ok? Anthony

[@CookingwiththeCoias]

You will still be ok to poke after a week :) That will not be a problem at all, but don't wait much longer :)

[@11BossLife11]

Thanks

[@todgravel7252]

Can you use a dehydrator?

[@CookingwiththeCoias]

Although I have never done that, I'm sure it can be done - just not sure about the process and any related temperature

[@johnschoenherr-l8x]

instead of hanging the sausage can you dry the meat by packing it in salt and changing the salt every day until there is no more liquid? then smoking the sausage

[@CookingwiththeCoias]

....I have never tried that.....