How to make cacciatore salami 

If you’re wanting to start making your own dry cured salamis at home this is a good place to start. Cacciatore Salami can be simple, and takes less than a month for it to be ready.  as I stated in the video, cacciatore Salami is considered a hunters Salami in the fact that it is made using a small enough casing and size overall to fit in a hunters pocket. That is what it was traditionally used for, a snack for a hunter during his expedition . As with any cured meat the most important part of the process Is your salt ratios. A good baseline salt ratio would be 2.5% the weight of the meat in sea salt or kosher salt, 0.25% in pink curing salt (Curing salt number one in this case because our salami will take less than 30 days to dry because of the size). 
Below I will include a link to the sausage maker website where I prefer to buy most of my supplies for Salumi. 
www.sausagemaker.com/
I will also include a link of where to purchase ink bird temperature and humidity cages if you plan to set up your own curing chamber. 
inkbird.com/

[@apatterson8128]

Just bought a Westin commercial meat grinder to make homemade sausage. You’ve piqued my confidence to try dried meats. Watched your other videos too. I love that you give the percents of the ingredients. Extremely helpful. I subscribed!

[@zimmerleeats800]

Thanks for watching! As long as you follow those percentages and instructions on fermenting you’re set. It’s very rewarding. Good luck!

[@colincourier]

Luv the recipe. Luv the attitude.im doing this this week .thanks for all .colin.uk.

[@GiuseppeBasile]

My family makes homemade salami every year. It’s the right climate at the moment in Australia to make it. We will be doing it in the next couple of weeks. Thanks for sharing your recipe.

[@zimmerleeats800]

Thanks for watching! I live in South central Texas so we don’t have cool/humid basements or the climate necessary to make salumi, so I have to resort to my curing fridges. I certainly wish I didn’t need them!

[@javieryzaguirre4257]

6:33 Yes Please 'hook it up" Nick lol

[@zimmerleeats800]

Oh you know it!

[@jonathangolan9619]

Great vid. Thanks!

[@zimmerleeats800]

Thanks for watching!

[@markskibo5159]

Looks excellent, I missed how you did your meat ,Hand chop? or grind?

[@zimmerleeats800]

Thanks for watching! I used my grinder attachment for my kitchenaide

[@stansgal99]

Can you make it dextrose free? I know it needs sugar to feed on-like kombucha. What else can you use or is the percentage low enough in the final product where it doesn’t matter?

[@zimmerleeats800]

If you’re fermenting it the dextrose is necessary. At least between 0.3%-0.5%. Using starter cultures is not required though. They haven’t always existed. Some people simply leave out the dextrose and cultures and ferment the oldschool way, trusting the natural sugars and yeasts from the meat and equipment. But you still run the risk of unwanted bacteria.

[@zimmerleeats800]

But yes the dextrose is largely reduced by the end of the fermentation/curing process. But even in the beginning, the dextrose is only a fraction of a percent of the recipe

[@mauriciom8430]

Gabagool