Italian Brianza | Celebrate Sausage S03E25

[@2guysandacooler]

If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k

[@domenicomonteleone3055]

Hi 👋 from 🇨🇦 #YSW where I follow you 💯 from I have a question to ask you do you have any videos on Polish Sausage make thank you kindly

[@francisdrake7060]

You are great! Watching all of your videos from Italy, true knowledge and easy explanations, you deserve more! Thank you!

[@2guysandacooler]

Thank you very much!

[@HVACRTECH-83]

As for the mold cultures, I have used it when it was almost 2 years old in coldest part of freezer,and it still worked just as good as new. It was kinda an experiment and I honestly didn't think it was going to work since they put a use by date on it which isn't very long once you recieve it. Also the starter cultures tspx and flavor of Italy also works well past the date on package. I wonder how long you could actually hold on to any of them and it still be good. Maybe a future video Eric. Throw some in the back of your freezer and forget about it for a few years then make a video and see if it fermented normally or not. Just an idea. The stuffs not exactly cheap so would be nice to know

[@marksabota4056]

Awesome job! Quick question: Can you ferment the meat in a bowl for 24hours in the fridge or at the room temperature? Instead of stuffing it first and then fermenting?

[@2guysandacooler]

no. As soon as the meat ferments it takes on a completely different texture. You wouldn't be able to stuff it into a casing without ruining the sausage

[@marksabota4056]

@@2guysandacooler would you mind sharing a video where you talk more about dextrose, binders, hp level and quantities? Thanks for quick reply! Like like like

[@barryc9115]

I just had my first salami failure. It failed to get to the appropriate pH. For some reason it settled at 5.4. And I was out of time and had to leave town for work. So, instead of pitching it out, I threw it in the smoker and cooked it as I would a sausage to an internal of 153°. To my pleasant surprise it turned out quite good, albeit different. It’s certainly not as dry and dense as a salami, but more like a summer sausage before partially drying it. Certainly much better than having to throw away 15 pounds of meat! Sometimes you just have to adjust.

[@2guysandacooler]

Nice save

[@macw2234]

That looks like a practical salami. Thanks for letting us see

[@McGieHomesteadAdventures]

Wow that’s an epic salami! I’m not dialed in for that one……..but so much respect for your level of expertise!!!

[@craigmiller752]

Beautiful!

[@ssdelmar]

Hi Eric, awesome video. But is there a way to make salami without the starter culture? Starter culture is not available here in the Philippines. Thanks.

[@Brewer35]

How do you go wrong with salt, pepper, garlic and wine! I've never heard of this salami but I'm going to give it a try! Thanks for sharing 👍 😊

[@gregwaters944]

Looks great, this is on the must make list. If you use a smaller diameter casing will it effect the flavor?

[@51rwyatt]

Awesome recipe, I'm making Toulouse sausages today which also use white wine. Looking forward to them (other spices are garlic, nutmeg, black pepper).

[@leahtiferetrabinovitz6518]

Thank you Eric! very educational, and looks outstanding! question regarding the PH, out of curiosity, you mentioned not to go under 4.9, whats the reason for that, and is there what to do if target is missed and its under 4.9?

[@2guysandacooler]

The "safe zone" is anything under 5.3ph. So technically, as long as the ph is below 5.3 everything is ok. Certain bacteria (primarily the flavor, color, and aroma developing bacteria) will not survive in ph conditions under 4.9 so depending on what bacteria you are using and the flavor profile you are after the end ph goal is important. The lower the ph the more acidic your salami will taste. So, salami like pepperoni or summer sausage or even snack sticks will have a low ph like 4.3-4.7. Whereas Italian salami that are not known for having a tangy flavor will have a slightly higher ph like 4.9-5.2. All are safe to eat, you will just have differences in flavor. Since ph is dependent on Lactic acid that's being produced by the bacteria as they eat the sugars in the recipe testing the ph sooner would be one way to make sure you hit your target. Eventually experience will start to play a bigger factor as the real way to control ph drop is by limiting the amount of sugar you feed the bacteria in a salami. Giving the bacteria just enough sugar to get you to your target ph is the most ideal way to ferment a salami. This obviously takes time to lean and lots of practice.

[@leahtiferetrabinovitz6518]

@@2guysandacooler Thank you for the thorough answer!

[@51rwyatt]

Kind of a random question: In the U.S. we have a lot of access to cheap pork shoulders, usually bone-in. Is there a nice method to cure/age a whole pork shoulder in the basement or otherwise, sort of like making prosciutto but perhaps there are considerations specific to a pork shoulder (more fat? more chance of spoilage?).

[@2guysandacooler]

Technically you could do it exactly like a prosciutto. I would trim off any flaps and cure it in salt. Then hang it till it loses 35% weight loss. I would then coat all the meat in sugna and let it hang for another 8-10 months..

[@51rwyatt]

@@2guysandacooler Awesome, will try that.

[@andrewschris7]

Can you use the Umai products to make salami without a drying chamber?

[@2guysandacooler]

Yes

[@raymondjoebarwick8995]

Two questions Do you have a cookbook Also have you tried using dry ice in your grinder to keep the temperature down around 30 degree

[@lilpixie25]

That looks yummy

[@LittleBearBBQ_Food_Original]

Once again, thank you so much for these easy to follow videos for us "Enthusiastic Amateurs". Another recipe added to the list!

[@pattayaguideorg]

I think I've developed a salami addiction lol would substituting with a red wine be acceptable? I make a bit.

[@MrRilarios]

Do it!!

[@f3n1xplat3ad0]

.

[@IOalejandro]

So why makes this salami special it literally looks like 90% of salamis in the channel.. white wine and whiteppper ? Is that it

[@2guysandacooler]

LOL. The size of this salami allows it to mature longer giving it a more complex flavor. The white wine provides a sweeter fruity element. I can tell you that it's certainly not like 90% of the salami on this channel😂😂. That would be like saying Argentinian Chorizo is like Spanish chorizo because they look alike