How the Worlds Largest Genoa Salami is made

[@fridereekmelikyan965]

You are literally the best sausage maker I saw in my entire life, I gotta be better than you one day. Big Love man. Be happy, we only live once!!!

[@mariogomez-li4tr]

Please, make a pizza with a single slice of salami as topping ! Great videos, lots of info for begginers like me !

[@johnathancorgan3994]

Yes, Eric, do it!

[@TheVonhollan]

That was awesome ,It is the new soft shell taco wrap were meat on the out side veggies , cheese and a few tortillas chips on the inside..

[@2guysandacooler]

I LOVE IT!!!!! 😍😍

[@duncanhenry]

This is the coolest project I've ever seen. By far. It came out perfect!

[@2guysandacooler]

Thanks Duncan. I've got big plans for this salami😉

[@tommydye2789]

That looks so good thanks for the knowledge

[@tomsanda4543]

Eric,another excellent topic of charcuterie on size matters..or doesn't.. I've been following your quest,and find the rabbit hole of cured meats an extreme ,yet attainable and fulfilling hobby that fails to disappoint..thanx

[@2guysandacooler]

Thanks for the comment Tom. It's is a vast world of meat opportunity...

[@heyscotttt1024]

my mouth is watering after those slices

[@matthewg4956]

Yet another crazy charcuterie project! Great show chef

[@maxgermasi3302]

Bravissimo Eric, well done! Big salamis are very hard to achive but you did a fantastic job. My biggest is a 130mm finocchiona but now you have raised the benchmark here! Thanks for sharing Cheers

[@2guysandacooler]

Thank you. 130mm.... Nice size! That's no small feat either. congrats!

[@imhangryyall]

Man, I want to shave that salami and put it on an Italian Combo sub! Gawwwwwhhhhh!!! I'm drooling.

[@dsgrbx5]

Looks fantastic!! I'm glad it turned out

[@2guysandacooler]

Thank you! Cheers!

[@jevonshaw4786]

I've been excited to see this video. Looks amazing. I can't believe there is zero dry ring. So impressive. While watching this I questioned how much more complex the flavor would be from such a long dry. Glad you addressed that! I've noticed my bigger salamis are much better. Now I'm excited for your review after equalization!

[@2guysandacooler]

Thanks Jevon. I hope to pull it in a few months and make the most epic muffuletta with it (for my sandwich series)!!

[@jevonshaw4786]

@@2guysandacooler that'll be awesome. Can't wait to see it

[@rodneyzirpolo]

This video needs more views

[@2guysandacooler]

I completely agree😁

[@arson8582]

I shared!!

[@rozieb2741]

His content is fascinating to me.

[@SportsFan-vq9kk]

I love Genoa Salami superb job

[@SmokyRibsBBQ]

That final result looked absolutely amazing! I would love to try this at some point but a smaller diameter casing. What type of casing would you recommend?

[@2guysandacooler]

Hey Rus. If you want it to be ready super fast (4 weeks) I would go 30mm hog. If you want a more traditional size I would go with 62mm protein lined casing or collagen casing. Either is fine..

[@SmokyRibsBBQ]

@@2guysandacooler Thanks Eric! I appreciate the info! I'm still waiting on a humidifier for my SteakAger that will allow me to do these kind of processes. I still have to get a few other things as well. Love the videos!

[@arson8582]

You know it's Damn good when you look at the food after just the first bite!! 👏🏾👏🏾

[@3FAZNI]

Hey Eric, I started hitting the like button even before I watch the video. Thats how much I know its going to be good.

[@2guysandacooler]

Thank you!!

[@gbazz7324]

Great video Eric! I’m keeping my chamber full.

[@hermanfurlong8824]

The best was made ion the hill by oldani on the hill in St. Louis! Best there ever was, no salami made today anywhere comes close to the oldani salami, sadly they have closed and retired! Would love to have their recipe!

[@jnorth3341]

Love your videos, hopefully I'll be able to pick up one of the two new houses I'm looking at and then be able to get what is really needed for real charcuterie; the curing chamber, I just don't have room in my current place. I have most everything else I've seen you use, I even have a older Globe slicer the same size as your Hobart (school district auction, $250, best deal I've made). I've done some dry aging with UMAI dry bags and I have a pack of the dry aging wraps I haven't used yet, I might use them this summer for some Duck Prosciutto. I'll still be trying a few more of your recipes that aren't dry aged this summer, well, if I can find time, summers are great that I make enough to do about anything but that's cause I'm working so much I don't have time for anything... lol, so it goes.

[@RubenBustosC]

Noooooooo way...please stop showing those gorgeous and delicious slices....you are torturing me.....😋😋😋😋😋

[@rigoutz]

everything I made from your recipes turned out amazing. I already consider myself a real butcher😀😀

[@tedchanin2013]

I think I've just found a new hobby. My wife is going to kill me, but what can I say...I'm hooked. I started making (Texas) sausage earlier this year and I think this may be the next step. I really like your presentation. Looking forward to learning more. Great job.

[@matthewg4956]

You’ve come to the right place to learn how to safely.

[@evemarie1605]

Readers should keep in mind that the blue-white mold that develops on salami is a form of Penicillium mold which exudes penicillin and other natural antibiotics which inhibit other toxic spoilage organisms. The white part is actually the mold which is safe to ingest but the blue part is the fruiting bodies which generate spores and is not toxic but it's icky to ingest dusty spores so that's why you need to wash it off gently but you don't need to remove every trace of the white coating. Any other color of mold:- red, green, black, pink, etc:- is toxic and you need to carefully remove it and possibly excise adjacent meat. The sausage needs to be free of air-pockets inside to prevent pockets of toxic mold and possibly Clostridium from developing because that stuff can be very toxic and even deadly for humans. Long ago I worked in a "salumificio Italiano" and when I first saw moldy salami hanging in the curing rooms I freaked out and almost quit and it took some explaining for me to understand about Penicillium mold although I grew up in an Italian neighbourhood and was familiar with the quirky (but delicious!) food customs of my Italian neighbours but I'm ok with it now. I really like Genoa salami but I much prefer the "dulce" over the "piquante"!

[@laughingachilles]

I wonder if a vacuum chamber might help to eliminate air pockets and help to gently compact the product without ruining the texture.

[@نجاتالهولندية]

لديد جدا شكلها لديد بالصحة والراحة بالتوفيق

[@17hmr243]

use it as a wrap with mash spud on inside

[@figlermaert]

Crazy awesome video. It’s loco, man!

[@2guysandacooler]

Indeed it is!

[@kimbarron4239]

If you wanted a more typically sized diameter salami to dry more slowly how would handle that? Would wrapping in more layers of collagen cause it to dry more slowly? Or perhaps the Umai casings in a curing chamber. I've used the recipe scaling function on your web site and it is really useful for scaling the qty. Or you just put all of the meat through the grinder and go with how much you have.

[@2guysandacooler]

Hey Kim. Wrapping in multiple layers might actually inhibit the way it dries. I think for what you might be after there's a couple ways of doing that. The easiest would be to increase the humidity in the chamber to 80%-82% and lower the temp to 54F. This will help slow the process down. Another is to dry it normal, the remove the casing a all the mold, then vac seal it and place it in the fridge for 3+ months. The other way (which I have not tried) is to do the exact same thing but store the vac sealed bag in the drying chamber for 3+ months. I've heard positive and negative feedback on that method though. In theory it should work better than the fridge as the temperature is better suited for aging...

[@paulhodgson9178]

Absolutely amazing Eric. Very clever. You mentioned Case Hardning and Dry ring. Are you able to explain the general difference. thanks Paulwhat's the main. differ

[@paulhodgson9178]

apologies for written errors

[@2guysandacooler]

Yes, absolutely. I'll make a video about it!!

[@axolotllifeaquatics4492]

Could I use am UMAI dry bage fir the drying process? I've cured meats in my regular fridge using these bags and have never had a problem. I'm just not sure if I could do the same here.

[@2guysandacooler]

That would be neat to see. I know those bags (the smaller bags) are used to make salami. So I would assume it would work

[@axolotllifeaquatics4492]

I will start my experiment in early November. I will record it and start a second channel to post it. I will update as I go along. I know it's a long process so wish me luck

[@axolotllifeaquatics4492]

@@2guysandacooler I just got the large bags in. I am going to do a monthly updated video series next month.

[@pattayaguideorg]

Sensational! wish I could try a piece.

[@2guysandacooler]

SOOO TASTY!!!

[@BronsonWally]

Any idea on ferment time for using Mondostart 2M starter culture ? In Canada that seems to be almost all that is available.

[@2guysandacooler]

ferment for 24 to 48 hours at 25-30°C and 85%+

[@sheepdog1102]

Muffuletta would be a good fit for salami that size.

[@danfitz2263]

I'm really fascinated by the comment you made at the end indicating the difference (improvement) in taste, and that it may be attributable to the slower ageing. Could you expand on that? How exactly would you describe the taste difference? I put a final vacuum equilibration step in my process, and store product under vacuum for longer periods... but just your reaction at the end suggests you thought there was more going on. You bring up Prosciutto...

[@meedddo]

great job

[@PacoRobbins]

Me "Do you want a salami pizza?" Them "Yeah sure, I love salami on pizza." Me "No I mean the crust is literally going to be a slice of salami"

[@leahtiferetrabinovitz6518]

wow, Absolutely amazing!!!

[@2guysandacooler]

Thank you very much!

[@scottdalon801]

Amazing!! That's almost the size of a Muffaletta bun ;)

[@2guysandacooler]

😉

[@peopleareawesome8141]

Something is off today....oh yes i forgot to rotate my giant salami.

[@fonflein]

about the culture starter do you know how much grams?

[@2guysandacooler]

I don't recommend weighing the starter culture. Especially for small batches (less than 20 pounds). It's best to use spoon measurements. For example. With the starter culture "Flavor of Italy" I use 1/2 tsp (diluted in 1/4 cup distilled water) per 5 pounds of meat. I'm making a video about this very topic to explain it in more detail..

[@AndrewR74]

Very cool.

[@jeromemartucci111]

Thanks Eric, very interested project. One quick question, what are your thoughts on the Digital Dry Curing Cabinet offered by The Sausage Maker?

[@2guysandacooler]

I love it. I get pictures from subscribers all the time showing me their projects and it seems that everyone who has a cabinet from the sausage maker always have excellent looking charcuterie... It's a little pricy but from what I'm to understand a worthy investment in the craft...

[@jeromemartucci111]

@@2guysandacooler thanks for the vote of confidence, I purchased one a few months ago and thus far I only used it to cure some sausage. I’ll send you some pictures of things I cure in it, some of which I plan on using your recipes for. For the last several years I’ve been using the UMAI bags. I have 39 coppas that are just becoming ready. As always thanks for the posts and for the experience you convey. You should try to do some Pitina in the future.

[@ericdeszo746]

Did I miss the vid about what you were going to with this large salami?

[@Sakyosha]

Hey boss, I have a quick question: My family enjoys Chipped-Chopped Ham - which is an East Coast US thing - it requires shaving "chopped ham" to be translucent - but we're having a hard time finding a good meat slicer that isn't necessarily in the $1-2k range. What would you suggest?

[@2guysandacooler]

That's a tough question. I bought lots of "pro-home" models only to be disappointed with the results. I ended up buying the hobart that you see in this video because the local grocery store had the same model and I liked the results. With that being said people are often telling me about this model: amzn.to/31XV19q I've never used it or seen it in action but from what some of my subs tell me they seem to like the way it works. Might be worth looking into..

[@Sakyosha]

@@2guysandacooler I'll check that out. Thank you! By the by, what model Hobart?

[@2guysandacooler]

@@Sakyosha It's the "edge"

[@Camille_Boomer77000]

What was the song playing at 2:48?

[@2guysandacooler]

It's called "I need A woman" by Eric Feinberg

[@petermiskerik7106]

I was about to bite my IPhone!!! Another great unique project!

[@2guysandacooler]

😂😂. Thank You

[@alexcue6509]

Dude. I’m going with the guy that said making a pizza out of a single slice sounds like a plan.

[@ladraode9dedos409]

Mouth watering

[@Andy-pr5be]

What is that chamber called?

[@2guysandacooler]

It's a dry curing chamber that I built from a refrigerator.

[@jonnybenzin6065]

Ča si to sikiron riza?

[@aminaeassaeassa88]

محد يترجم لي المكونات غيرالحمه

[@Getouttahere78]

Can you fax me a slice please 🙏

[@RemoVegas]

WHAT EXACTLY ARE YOU PUTTING THE SALMI INSIDE OF FOR 4 MONTHS - A SMALL REFRIGERATOR..? OR IS THS SOMETHING BUILT FOR SLAMI & SAUSAGE MAKING..? PLEASE STATE NAME & BRAND - THANK YOU...

[@2guysandacooler]

It's a modified refrigerator that I can control the humidity and the temperature. Here is a video showing how I built mine: kzbin.info/www/bejne/eYPMYoSGqL50ncU You can buy one. They are pricy but here is a good option: tinyurl.com/rdrukjdr

[@mitchjr6518]

I got to ask............how much longer for the prosciutto video

[@2guysandacooler]

It's going to be released after the sausage series is over.. It's been a long time coming!!

[@GrizzAxxemann]

Only way to beat that will be to make a salami in a 5 gallon bucket!

[@2guysandacooler]

😂🤣🤣

[@KCComics]

Garam masala garlic and parmesan salami is best, however the generosity of ingredients is usually skimpy in American values; I mean chucks, baby chuncks!

[@naomicastillo7405]

Awsome

[@srgarathnor]

now make a smoked one

[@2guysandacooler]

That's what I'm talking about!!! That would be amazing!

[@KowboyUSA]

Love charcuterie; meats

[@aminaeassaeassa88]

مبداع

[@jameshammons2354]

Why?

[@2guysandacooler]

Wait for it...it's going to be epic 😉

[@aminaeassaeassa88]

جميل

[@BoyKhongklai]

Want

[@UtahSustainGardening]

Why such a large salami?

[@2guysandacooler]

Salami is as much a food as it is an art. Making a huge salami presents unique challenges that normal sized salami doesn't so in a constant effort to push myself to become a better salumist I took on what most have considered the impossible challenge of making a salami over 165mm. With that being said, under normal circumstances a huge salami like this isn't very practical. But I have a special project lined up for this salami and the size is perfect!! Be sure to subscribe to see why I made such a huge salami😁

[@figlermaert]

How many calories per slice???😂

[@2guysandacooler]

🤣🤣🤣

[@Vallinen92]

Looks like a great tortilla substitute for degenerates like me

[@cristinaezzatti1883]

#que

[@rubenbustos8114]

Noooooooo way....no, no, no, no........woooooooooow...please stop showing those slises