Make a salami without casing - Quite uncomplicated and delicious

In this video, I’ll show you how to make salami without casing. You can find the ingredients in the video description or blog article.
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🍽️ Ingredients:
INGREDIENTS PER 1 KG
80 % pork shoulder (800g)
20 % pork back fat (200g)
Spices per Kg of ground meat
21.5 g Salt
2.5 g Cure #1
8 g paprika
3 g dextrose / sugar
2 g white pepper
2 g garlic powder
📓 Full recipe: wurstcircle.co...
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📩 Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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[@WurstCircle]

Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/salami-without-casing/

[@hbomb4246]

Very good , you should be getting a lot more views then you are, as your videos are very good and thorough . I made your lamb merguez recipe last week and it came out great . I would like to try this , but I live in Thailand so temperature management is hard .

[@WurstCircle]

Awesome. Thank you so much.

[@rosalbadelriogarcia9598]

U can smoke it maybe? Or in a dirt/clay oven?

[@zayndanyal1502]

Thank you. Yes, what about hot weather? Can I do the same in the refrigerator?

[@freddenker9537]

Ich lebe auch hier in THL ,und habe somit die gleichen Probleme mit Rohwurst ...hast du inzwischen eine praktikabele Loesung gefunden...Reifung im Kuehlschrank ????Melde dich doch mal...Gutes Neues wuenschen wir auch...

[@stevenrldenault7451]

Great video and instructions, thank you. For the second stage, cool & dark would my refrigerator work. Hard to find a spot at a certain cooler constant temperature. Steve (66yrs). Manitoba Canada

[@buddhatbay9041]

Hello, just came across this video. Interesting. Resembles the Italian pitina which I've made several times. Couple of comments/questions....really not sure about putting the raw meat onto the wood board due to potential for contamination. I always place the meat on cleaned and sterilized metal racks. This also helps to air flow. Also, your recipe list says you used cure #1? Cure #1 is to be used if you have to cook the meat before eating, like bacon. Cure #2 is used for dried sausages that do not require cooking and are cured over time.

[@unapologetic-fy-irie]

“Room temperature” differs depending on where u are in the world. Living in the tropics, as I do, it would spoil in a matter of hours.

[@deandejager6848]

Great Channel, about another week and my board salami should be ready to eat

[@liorpaz1421]

מטורף!!!

[@trommo]

How can we know that the salami is ready? What should be its weight loss for 2-3 weeks of drying/fermentation? 30%? 40%? More?

[@WurstCircle]

Well the salami would be edible straight after the first two days. However it would be spreadable at that time and then be kind of a spreadable Mettwurst. It is ready when it achieved the texture you like. However, 30% is a good indicator for it to become storable.

[@religionisapoison2413]

Soft salamis are like 30%

[@nicklloyd9165]

40% loss for firm texture

[@stevenrldenault7451]

Hi, are there other types of no casing salami or cured meats I could try? I have sausage making equipment and also would prefer a simple method like the one in your video. Cheers, Steve

[@julianfarquhar]

You can make every type of salami without a casing. Smaller is easier to do. Just use leftovers from mincing and cover with your favorite

[@RomanovDA]

Got mold after two weeks of drying. If it was in casing - one could remove it with vinegar, etc. Throw out 1kg of meat =( Potassum sorbate would help maybe?

[@WurstCircle]

You can do the same with vinegar. If it is White mold, no Green and Just a little bit. Just clean it with a vinegar water Solution.

[@RomanovDA]

@@WurstCircle unfortunately there was green mold too. I tried to keep everything around super clean

[@Ws-wr6xt]

What is the cure?

[@verkaamartis]

cool

[@angelstar7656]

I guess I have never paid attention to how cured sausage is made. I only knew about making fresh sausage. So forgive my ignorance. But, how is it that the meat doesn't go rancid just sitting out for days and weeks? Is the small amount of salt used really what 'cooks' the meat?

[@WurstCircle]

The salt, cure and the process will make it shelf stable. Please read the attached article for more explanation. Same goes for cured ham.

[@godschild5587]

It's mainly the cure, but the cure is not healthy, I make fresh sausages too and trying to learn how to make dry sausages

[@GeneralGreevas]

can I use melted lard instead of gelatin fot the coating?

[@religionisapoison2413]

No

[@markc521]

Can you smoke this?

[@WurstCircle]

yes cold smoking is an option. more to that in the article

[@kevinanderson8193]

Yes but you need the right papers and its a little difficult to light@@WurstCircle