Homemade Salami | Steve Lamb

[@happydonut84]

Been doing it for years, am a hunter over here in Australia but was born in Croatia and i got my old man to teach me. (Wanted to learn because its becoming forgotten and the store bought stuff doesn't come close) I do it with all sorts of meat but mainly with deer and wild pig that i hunt. We do the same thing only slat as cure but we hang it for about a week indoors then cold smoke it for 3 days using cherry wood. After that we let it dry outside in a mesh box for about 2 weeks depending on thinness of the sausage. We smoke other cuts of meat like ribs and back strap etc.

[@tracischeelk29]

Cool beans! Thanks for sharing. I've got my eyes sight for living off the land, buildign a community of whites to helpl them and all help each other - completely self-sustainng including Earthen houses for 80% heated and cooled. Picking up all kinds of tips and methods as I go here. Thanks.

[@Limits6]

@@tracischeelk29 community of whites?

[@Sage_the_Turt]

@@Limits6 looked at their channel, they are indeed a nazi

[@Paretozen]

@@Limits6 Anything wrong with that? Or is community forming only allowed for mexicans, blacks, chinese, arabs, etc?

[@Limits6]

@@Paretozen Depends on many circumstances, i.e. the founding of that community. What are the means of inclusion/exclusion? There are many homogeneous communities I suppose, and there's absolutely nothing wrong with that imo. But the point is that they grew historically because of demographics and culture. These days the circumstances are very different (immigration, globalisation, common markets, politics, ...) and the intention of founding such a community might be based on a completely different set of reasons which are political, the exclusion can only be understood from something eventually racist against another group, but often it is fear as well (e.g. minorities), the two go hand in hand. Being from a very diverse city I can understand the challenge of cultural differences, but I would never support those taking the upper hand over our common humanity. Exclusion based on racial difference is wrong. Exclusion based on cultural difference is plain problematic. So the wrongdoing depends on your criteria of exclusion & inclusion. Maybe you wouldn't mind sharing these? It would help me to answer your question.

[@johnlupo9429]

I'm Italian and couldn't believe how simple your recipes are. This and making prosciutto style ham are my new hobby. Thankyou sir.

[@irenam9817]

Oh I love prosciutto so much...miss Europe...

[@alincherryhill]

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[@alincherryhill]

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[@johnkramer1225]

We made 25LBS of this 4 weeks ago, we did grind in Venison (40%) and Pork (60%), I cannot express in words how fantastic this recipe is! The wine (I used Homemade Cherry Wine), pepper and orange zest make a fantastic blend. Brother, You Rock!

[@benneale28]

Hi. Did you just leave it to hang in a room, at room temperature? Some people say you need a curing chamber because it should be kept at 70% humidity, but is that not essential?

[@johnkramer1225]

@@benneale28 Yes we did. We let it hang in my garage, it's winter here so I keep it heated at 60 Degrees and the humidity was constant 54. We debated the "curing chamber" but our ancestors didn't have one, they would just salt it and let it hang, so we said what the heck. Once it was at target weight, (after 3 weeks) I sliced it up "very thin" and it is powerful! I can't use any other word than that, the pepper and orange zest to some, would take their breath away and make them cough, but even then, they couldn't stop eating it! We are making more of this and some sausage this Saturday, we have about 120 pounds to grind, and will be cutting back on the pepper and zest. 👍 Please let me know how yours turns out if you make.

[@brendareed5050]

@@johnkramer1225What is your target weight to know when it’s dry enough? Thanks

[@johnkramer1225]

@@brendareed5050 Less 35%, we did have some that lost 45% but we were safely able to reconstitute it in Ziplock bags, in the refrigerator.

[@owengarrett1960]

I would love to see a video on diagnosing different molds and troubleshooting some cures that went wrong and why. I absolutely love your videos! I can't wait to get your book!

[@IanRichards88]

Nice camera work on the third knot

[@Mind_Funeral]

+Ian R It's called an "overhand knot" if you'd like to look up a better demonstration.

[@IanRichards88]

LlamaWarfare Thanks

[@hardlygospel374]

Bothered me, too. Excellent video otherwise.

[@Hartwig870]

Kids these days.

[@renatofernandes430]

hahahaha agree

[@stevehofmann9525]

Nice presentation. Clear Instructions. Nice modulated voice. I’ll be watching more of your videos. I’m retired now after 45 years in hotel and restaurant kitchens.

[@rasterops3155]

Loved it ! I have been making my own salami for over a year and it is really good. I use white wine and same amount of brown sugar as the salt and that creates lactic acid. Thank you for sharing.

[@samuelpepys6579]

I've made Chorizo using this method , from my Saddlebacks and left em in my draughty garage to dry (The chorizo, not the pigs :) ), hanging off an old oak beam. No nitrate or anything other than salt for cure and it was great. Also made ham without nitrate or culture and that was also good, though not exaclty Iberico, but you've got to start somwhere.

[@lindasuddes3159]

Hi Steve. We just made your recipe and have hung the salami at room temperature until tomorrow. We will then transfer the salami to the fridge. For this process my husband will be using our wine fridge to hang the salami. What is the perfect temperature to set the fridge at for the 10 weeks needed for the salami to get ready. Thanks again for your posts...we are very excited to see how the salami turns out

[@schuur451]

Just turned out my first batch of bacon using the River Cottage Smoking and Curing Handbook, and it was great! I make Steve a priority every time he shows up on KZbin.

[@salembeeman370]

Loved this episode. I just got my first two pigs today and I look forward to the fall when I will harvest them to make Salami!

[@andrewberry9356]

Harvest...wtf? Just say kill - It's what happens, all good!😉

[@Notanothercrayon]

@@andrewberry9356 I mean, "harvest" implies you're gonna do more than just leave it in a ditch somewhere... but I suppose the context alone implies that too 😁

[@Noneofyourbusiness.-iw6zb]

Tip! Take a little bit of the seasoned meat and add 10 grams per kilo of dry fennel seeds. BOOM! You just made Spanish longaniza. I love salami but after I tried Longaniza for me it's much tastier, fennel seeds adds an increíble aroma and taste complexity.

[@chasecampbell9258]

I loved this video. You showed just how simple it is to make sausage at home. Thank you for sharing this with the world.I have the same question as a lot of people on here. Do you let the sausages hang outside the fridge for 10 weeks or do you out them in the fridge after the initial 24 hours hanging?

[@marcelcanicchio8877]

I injoy reading your book . Its a good way to learn how to cured meat. Very easy to understand too.

[@johnlupo9577]

I’m currently trying this recipe. No temperatures given but I get the idea. I hope it works out. 👍 Great video thanks.

[@johnkramer1225]

Did it work? I've never tried this but, I've hung many of hams in the barn for a year, it's all about the salt.

[@justangvano]

I'm really enjoying these naturally fermented food videos. Please continue to do more. I would like to see your take on sauerkraut and kimchi. Maybe dome unique twists. Thanks again.

[@chefmike9945]

Really lovely recipe. Nicely presented and easy to follow. This makes Chef Lamb, the Big Salami. Please keep sharing these delicious video's. Blessings ChefMike

[@于子涵-v2q]

Amazing! I have a question:　When the process is done, how to store the salami and prevent it from C. botulinum continuously?

[@pollyjetix2027]

AWESOME fireplace behind you! I want one in my kitchen!!

[@stephennelson7884]

Another splendid video Steve. One point though. I don't squirt a bit out first to eliminate air. I just fill the first salami and squeeze the stuff down before tying it off. It's a bit of a funny shape sometimes but my grandchildren love it that way.

[@scottytaylor9401]

On second batch...1st one was nice apart from I didn’t grind up the peppers enough. Small problem but 2nd batch is close to trying. Looking forward to seeing how they’ve turned out.

[@marclafontaine5615]

What is the temperature and humidity of your room please? I live in Mexico where it's usually around 40 celsius, not sure that would be a great idea.

[@livmaher6527]

Love your videos. You make what I thought wasn't workable to do at home, so simple. Please keep the recipes coming. ;)

[@vivianneperazelli8111]

Hello I have made your salami twice. The first was amazing but the second batch cured quickly and when cut were hollow in the center. What did I do wrong and should I throw they out? I love everything you made especially the pancetta. Thank you

[@sabinaandfernando7549]

Loved the video and will be trying it. Question: what temperature do you recommend to hang and let the salami age?

[@williamriker4889]

Glad to have found your page. I'll be adding lemon and lavender.

[@justinread4381]

Perfect tutorial. Simple easy to follow and a comfortable feel. Well done very well done.

[@TheDeathmail]

This is cool... but what if you don't like wine? Can you use lemon juice instead for the acidity?

[@matthewmiller4891]

What don’t you like about wine? The alcohol will evaporate so you’d be left with a mildly fruity flavour.

[@TaughtSimply]

Hey LOVE the video! Just one thing I was confused about, do you hang all of them room temp for 10 weeks? You mentioned about popping them in the fridge and if we do hang them in the fridge what temp?

[@chasecampbell9258]

I have the same question. Do they hang outside the fridge for 10 weeks or do you out them in the fridge after the initial 24 hours hanging?

[@secessioncycles1357]

According to his book, The River Cottage Curing & Smoking Handbook, the ideal curing spot is 54-64F and around 70% humidity. First the room temp "hang" for 12 hours, then the cure spot for 6-10 weeks.

[@BronsonWally]

@@secessioncycles1357 Thanks for the information !!

[@davesuppa9434]

@@secessioncycles1357 that first week of drying doesn’t look like 70% humidity, I’m on 10 days and it’s still soft at 70%. His looks dried out at one week 🤷‍♂️

[@nicxx8278]

10 weeks!?

[@vexion90]

That looks delicious. I'm just wondering for the salt, are you using regular table salt only or any curing salt in it to dry the meat? And will the bacteria grow in the meat? How to prevent that? Thx u very much.

[@dr.froaderickfronkensteen5331]

I respect peoples chose to live vegan/vegetarian but this is what I really love and cant wait to try making this at home. Great video, really enjoy this,

[@czmammut]

I love your video. Simple instructions that even I can understand. I have not yet tried it but will do in few weeks. Wish me luck :)

[@jonathanjensen189]

You know what would be more awesome? If you were making lamb, and your name was Steve Salami. Better yet, Salami Steve...

[@Deboniako]

Says the guy named Jonathan Jensen

[@Daketnietweet]

@@Deboniako HEY! Not fair my name is almost the same XD

[@tracischeelk29]

Oh, my. That was so funny, I nearly choked, started laughing so hard and tears came from my eyes. Hysterical. I had seen his name was Lamb at the start, but forgot. Your comment took me off guard. I'm laughing all over just reading your comment again. Tears are rolling from my eyes. Too funny!~

[@richardbryant3169]

@@tracischeelk29 almost as funny as your attempt at humour.

[@Katkohberg]

🤣🤣🤣

[@Adamblacky09]

I have just started to make this recipe with my carer this evening, we are gonna look forward to when it flavours after 10 weeks which will take us to Fathers day Sunday. I'm in Dorset Blandford Forum and last year I drove past the River Cottage area when going to Devon. :-)

[@businessstandard1737]

Great video. Does it need to be done at a certain room temperature? How long does the well dried salami last? Does it need refrigeration?

[@arlynelauro8903]

Some good questions here Steve. Can you let us know where to find the answers?

[@gereshomeE]

What an amazingly good Teacher! THANK YOU! ☺

[@storytimefarther4126]

My first time viewing one of your videos, very informative and much appreciated.

[@MrIan1414]

BillyBigBalls Jr thanks

[@jbabella45]

Very nice instruction, I will try it ! thanks !

[@donalskehan]

Great video!

[@TampedOnSquid]

Good shite. The knot tying really helped me out and you did it all alone with no fancy gadgets

[@danielsferdian6405]

Thanks for an informative video Steve! Love your stuff. And always keep a sausage pricker within reach ...

[@GuiKhaos]

this channel is so under rated! beautiful channel

[@pcharliep61]

hello from Melton Victoria Australia, Great videos on curing meats love to see more.

[@Martin-jz6xu]

Thanks for sharing Steve.

[@andreww2319]

Food genius. Thanks mate. Well done.

[@bobwitt3148]

such a easy and great salami recipe

[@eliasvillarreal1421]

Excellent recipe. Thanks

[@sakesama1]

I LOVE THE VIDEO, Good Job Steve. I would love to see how easy it is to do the other cured Italian Meats!

[@ΓεωργιοςΑργυρης-τ5σ]

Hello from Greece,thank you for the beautiful recipe!Can i ask you if you put the salami in the ordinary fridge of the house ?and we can eat it after 10 weeks?I understand correct?Thank you.

[@carnivaltym]

Never heard of a Lamb salami before! Lol! LOOKS FANTASTIC!

[@jimmysjamin1]

Hi Steve many thanks, I always wanted to make my own Salami now I can't wait to try, great video.

[@jasonharrold6686]

WOW this is amazing, I would have never known that I could do this myself. Is there a risk of getting sick from making this? It seems like bugs or bacteria might make this a bad idea.

[@SlaveToMyStomach]

I'd like to try this myself but have the same concern. Over on cuorediciccolato.it's channel he gives a recipe for salami (can't find the exact video just now) it and the procedure are very similar to Steve's. He says that that if the mold is black or green wipe if off, if it's white it's okay. Maybe I should post that as a question to Steve. Modern society has trained us to be needlessly anxious, I'm trying to overcome that.

[@peterrezac881]

@@SlaveToMyStomach You are wrong with the black or green mold. If its that color, please do not wipe it off, but discard it completely. Black or green mold is big No No. White, as you said is OK.

[@SlaveToMyStomach]

@@peterrezac881 Wasn't me, I was just repeating, passing on, what "Cuorediciccolato" said. Black or green, yeah, maybe just discard. White mold would seem to be okay but ... . Here in the US at least the supermarkets don't sell any salami or 'dried' meats with the 'white' mold. They dust it with rice flour to make it look like homemade.

[@Juanchomancho]

Is the 3% rule universal? Or it only works with pork shoulder?.... Also how do I know if something went wrong with the fermentation process? How can I make sure it is safe to eat? Great vid by the way!!! Thank you

[@devinmadren1819]

If you're worried about safety use a bit of pink curing salt. (Sodium Nitrate/Salt)

[@tracischeelk29]

We've used salt for curing many hundreds, nay thousands, of years. Good questions you have. The ratio MAY be slightly different for different meats if they are different density or ratio of protein to fat, but I'd guess, the 3% is a hard rule to insure effectiveness and safety for all. the commercial addiotn of nitrates is for faster curing and cutting corners, as well as for safety - It's all to turn a Jew buck with the rape of our cutltures and ways and including rape of wealth and our industries.

[@RustyShakleford1]

Traci Scheelk thank you very much for this comment. I have felt that way whole heartedly. Salt curing and water bath canning are safe methods. We have been lied to by big business to increase their profits

[@moho5790]

Very easy to follow. Great video. How long will uncut salami last (using this recipe?)

[@sageaust]

Hey Steve, another great video. I might have to purchase a copy of your book. :-) I would like to know if you are going to do a video on how to make beef jerky as it is something I would really like to know. Cheers Andrew.

[@tonyeid2663]

i didn t even know this was doable at home. will let you know in 10 weeks. Keep it up !

[@bozskaggz5402]

Great tutorial Steve...

[@helmutsasse5199]

Hi Steve. I really found this video helpful. I have a quick question about one step. When you hang the salami in the fridge, do you do anything to add moisture or control the temperature?

[@TheBen135]

Do you need to add starter culture? Will this salami recipe be safe to eat? Does it need to hang in the fridge or can it just go in a lunch box?

[@fredtorres1703]

thank you thank you thank you. Sir!!!!. this is awsome will try it out...

[@kaueorsi4821]

We dont need to use a cure salt? With NaNO2 or NaNO3?

[@ednasole854]

Wow amazing thanks for the video

[@niltontakahashi]

Thanks for sharing this with us Gill!

[@themagicalbeast6188]

2 questions. what do you use the left over meat for and why is is ok to have the 10 week old with the mould.

[@ustujnin]

Superb guide. Question for those of us living in hot climates: what is the ideal room temperature and humidity level to leave them hanging in?

[@ApexPredatorTeam]

This is one of the best recipes I have seen. Do you know if the salt to meat ratio is the same for red meats such as venison?

[@MrBoromir123]

Steve please do more videos! I have your book but would love to see you demonstrate them.

[@jeffgrave]

Wow-nice video amazing salami! So the cure is 10 weeks at room temperature 75 degrees Fahrenheit 23.8 degrees celsius? My Italian uncle always dried in a basement at 65 degrees.

[@mochosla]

Hi Chris. Would you use this same recipe with elk meat? I was thinking of mixing 30% pork shoulder. What do you think?

[@joshfump8238]

great video. when you say hang them in room temperature, is there a certain range that is desirable? I live in a southern state in the US and temps fluctuate quite drastically, so want to make sure i can find a suitable spot that stays within desirable range.

[@Endremael]

Could get moldy. Refrigerator is your best bet in hot, humid weather

[@T-RA]

Steve, could you please give an advise at what temperature and humidity salami must be kept for 10 weeks? Tried to follow all instructions, but didn't succeed. Probably wrong temperature and humidity was my problem. Thank you in advance.

[@michaelharris5746]

Fantastic..Fennel seed is nice if the chilli is not to your liking.

[@13outdoors47]

I have actually followed this recipe and mine are almost at the 4 week mark now.....CAN"T WAIT!!!!

[@danbrand]

Roderick Perezelli how did it turn out? about to try this recipe so very curious, did you follow his instructions exactly? cheers!

[@13outdoors47]

Yeah, I followed it , besides I used fine sea salt instead. It turned out pretty salty. I will either cut back on the sea salt or use regular salt the next time. Other than that it was really good. It took about 5 weeks in my fridge. I have a second fridge in the garage just for sausage and pickling .

[@13outdoors47]

Sorry, Daniel Brand , I forgot to tag you.

[@frankfarace9829]

Can you please tell me the kind of salt? Also the temp for curing. Do I let it sit at room temp for 1 day and then just put in frig? Can it cure in ambient temp? I guess you figured out by now I have a probelem on the curing.

[@christopherjefferson5976]

one question. You said that you kept it hanging out overnight, then you could put it in the fridge. then, later you said it was cured for 10 weeks. Do you hang it in the fridge for 10 weeks, or hang it out of the fridge for 10 weeks?

[@ahkani]

yeah exactly. please answer :)

[@chrisundery5251]

I've paraphrased this from the book version of the above. Once its incubated in a warm place you then hang it where you are going to let it mature for upto 10 weeks. This might be a fridge or just hanging somewhere (I hang in my garage) with the following conditions. Good air flow, humidity of around 70% and temp range of 12-18C. Also need to check the ph over the coming weeks to ensure its below 4.5. Also, don't let the individual slamis touch each other or anything else whilst they are hanging. Hope this helps

[@ahkani]

Thanks heaps brother

[@ttdsons9602]

yes i have the same question do you leave it hanging at room tempreture for 10 weeks?

[@adrianpschembri]

Thanks Chris, how do you check the PH?

[@marcustrupkovic]

Mould is awesome!

[@notloc11]

do you not prick the casings before hanging? Awesome video thank you

[@arlovalen]

I just finished dinner when watching this, even so my mouth gets watery. Damn fine salami!

[@gregd34668]

How long will the Salami last once set out to dry? Is there a shelf life?

[@rikparkinson2501]

It won't go off, but you'll find it will continue to dry until it eventually it gets too hard to eat.

[@joemilli13]

Excellent explanation! Loved it!

[@markspc1]

Nice. Looks simple.

[@louisemataia]

How would you vary this process to suit the tropical climate? How long would you hang it before it is ready to be eaten in the tropics?

[@Grishna1955]

Hi, Steve. What can you share with us on the correlation between ripeness and weight loss? I think it's a useful parameter considering how much my curing environment can vary from yours.

[@MrJules1977]

I am addicted to french salami, my favourite are the ones with Roquefort cheese, amazing stuff.

[@AndreaTani]

Awesome and easy method, I touhgt you needed a colder temperature, like in a wine cellar or something. Can you use other kinds of meat?

[@stephennorman176]

Hey thanks for the video. nicely done! 1 question - what percentage of fat is there?

[@danielsferdian6405]

Great presentation Steve. I would like to make sausage and assuming I can follow this recipe. I would like to smoke the sausage and then hang to dry. Is this okay? Thanks again sir!

[@kevinw9073]

I knew there was a reason why I didn't ever eat salami. Your video explained it. Thank you.

[@tonyyoung6951]

More info on drying would be nice, you said to put in fridge after one day, how long for ? but I see you are also hanging them out side the fridge. which is it, in fridge or not.

[@andrewbarnes5542]

What about the Cure #2 additive to prevent botulism growth? I would love to make my own dried sausage but the risk is too great. I just buy it from a specialty shop where there are strict rules in producing these kind of sausages.

[@robn2377]

+Andrew Barnes Try a life of exploring :)

[@manojreporter7493]

i hv been making these.. .. but can you say what temperature is reqired to dry them hanging... i am in a zone of 27 to 30 deg celcius... great job of yours there.... hats off to you.... i use pork intestine...

[@AngAntBru]

Thank you will be trying very soon

[@RenaWith]

If you have artificial casings should you make small holes in them after you fill them??????????....I've seen some people do it. Thanks in advance! Great video

[@georgelorber3160]

can you add liquid smoke for smokey flavour and how much. Thx.Fantastic videoo

[@zer00rdie]

Which will completly ruin it.

[@ronmartinmhg2804]

My sausage stuffer is like a caulking gun. Can use it with one hand and control the speed and density of the stuffing.

[@johanhaglund941]

Hey, I'm a bit confused about the storing of the salami. Firstly; After the night at room temp, do you store them for the 10 week curing period in the fridge? If so, do you store them hanging? I don't have room for that in my fridge, would just plonking them on a plate work? Secondly; If I'm to make this salami for my own and my friends' consumption, I'd like to make a kilo or two just to make it worth my while. But, for how long will it last afterwards? Indefinitely? I've bought one or two 'artisan' industrial salamis, and they do seem to spoil after a while (say, a few weeks in the fridge). Maybe I should store them w.o. plastic, to let them breathe? Thanks for the great videos!

[@markcastano1348]

Love what you're doing. Where can I get your book? is it available for international shipment?

[@Cheeseologywithadam]

Hello You mention hanging the salami in the fridge. Is thos temp and humidity controlled or just a regular fridge?

[@aaviator]

great video. I am trying this today with some wild Venison and pork. Just curious, what is the maximum temperature that you would hang the salami and allow them to air-dry. It is spring here in Texas and temperatures are starting to go up!