MAKE YOUR OWN SALAMI - IT'S EASY!!!

[@scoutandlouie4652]

I love that you don't use prague/curing powder. Humans have been preserving meat for thousands of years with salt just fine. Make my own sausage as well. 👌🏻

[@LovinofftheLand]

Totally, I'm not going to say we never use it, but rarely. Most things are just fine without it. Our bacon doesn't come out the exact colour as the stuff you get in the store, but so what. The coloring is the only difference we really notice.

[@MrEndzo]

Wrong

[@Boilerking76123]

There is a reason to use a cure or celery juice , so you don't get Botulism. People used to have ten or more kids so if a few died you had some to take their place@@LovinofftheLand

[@cmsense8193]

@@LovinofftheLandnitrates do add to flavor - particularly when smoking the product.

[@SpringScapes]

Yeah, well life expectancy wasn't very old either.

[@nicklloyd9165]

Please do a follow up video where you slice up and taste this salami.

[@nicklloyd9165]

Thanks for the link for those huge casings. My wife likes lunch meat size salami and hand packing is easy!

[@EndlessWeekendFishing]

That was interesting. Never thought to make my own. Thanks 👌

[@LovinofftheLand]

Thanks. Let us know if you try it

[@carnivaltym]

Informative, thanks!😊

[@DeterminedDIYer]

I have a grinder attachment for my kitchenaid. I've used it to make all kinds of things. :)

[@MattRingel]

Thanks for sharing!

[@LovinofftheLand]

Thanks for watching!

[@yonah9983]

Is it all same with other meats? Is there a way to do it without plastic covers? How about people don't have cellars. Where should they hang it?

[@Flowergurl2000]

This was amazingly informative. 👍

[@LovinofftheLand]

Thanks Jana!!!

[@Flowergurl2000]

Your content is on fire!

[@derrickmoore2803]

This is awesome

[@RPSchonherr]

I haven't seen any youtuber do a cooked salami, which is what you have to do if you don't have the facilities like a cold basement or a drying fridge. A cooked salami takes much less time and is much less riskier for contamination making grocery store ground pork safe if you don't have a grinder.

[@eastcoasthomestead5207]

I’d love to see one that is smoked

[@johnosullivan856]

Which plate did you use to grind

[@vitorarthuso7327]

Cool thanks 🙏

[@LovinofftheLand]

Glad you enjoyed it

[@rolandgasser6711]

In my country the temperatures are always high over 30°! In my case directly in the fridge?

[@juniorross3396]

Doesn't it need to be cooked before curing? I noticed you ate a piece of the cured meat just like that.

[@JustBrowsing2022]

The curing process makes it safe to eat, when you buy salami at the store it’s been made like this and is not cooked either.

[@jodeenridgway9273]

Do you ever add mustard seeds?

[@gettem6341]

if you dry it for several weeks at room temperature, is that ok? or it needs the colder basement for the drying?

[@Buboniica]

as long as no black mould and its progressing towards it target weight then give it a go i geuss

[@RiverbendlongbowsOutdoors]

Very good 👍🏻

[@LovinofftheLand]

Thank you 😊

[@DB4331]

Interesting.

[@LovinofftheLand]

Glad you liked it

[@pearlberry---PearlyGates]

Hi I just came across your videos and I'd like to know what kind of salt do you use? I'm concerned about all the processing of regular salt have you thought about Redmond real salt from Utah?

[@LovinofftheLand]

Hi Perry, we usually use Kosher Salt. I haven't heard of Redmond, but will look it up :)

[@CraftyZA]

Curious. I'm assuming the white mold is actually kahm yeat that you wipe off? What mold grows on those expensive Italian salami's? I know it is penicillin based, but no idea what exact strain it is.

[@321Crispo]

Many people do not wipe them off in order to let the safe/good mold dominate to prevent formation of black or green mold

[@tinafriesen7115]

Why don't you try a hi mountain jalapeño summer sausage blend

[@cathypeterson5106]

Can i use pink Himalayan salt?

[@LovinofftheLand]

No, that will not have the same effect. Sorry :(

[@MishaStefano]

What I recommend is to separate the fat from the meat, grind separately. Freeze the fat. Mix the dish and spices into the meat first and finally add fat before stuffing. This is the correct way to make salami.

[@cathypeterson5106]

And the fat grinds much easier when it's frozen.

[@nurozkan6600]

👍

[@wparo]

How to make salami. Grind meat put it in a casing.

[@weggy3]

What cures it just the salt ?

[@joealta3450]

Curing nitrates/nitrites are used when working with, factory processed nasty "meat". In Italy (for instance) it's use would be highly frowned upon. It basically says your meat is shit. Yes, just salt and time......

[@weggy3]

@@joealta3450 ok thanks

[@cmsense8193]

In reality it is considered “uncured”. Salt lowers the water activity but does nothing to protect against the possibility of clostridium botulinum contamination. Yes it may be rare today, but there is always the possibility of contamination - a gamble I’m not willing to take. Nitrates are used in trace amounts meaning you will need to consume pounds of salami on a weekly basis continuously ( and you will most likely die of excess sodium intake rather than of nitrate consumption). Also, someone will always bring up Italy as an example, but most Italians used good quality sea salt when curing- meaning trace amounts of nitrates are naturally present in that salt. Also, in Italy, most homemade salami includes pepper sauce (naturally containing trace amounts of veggie nitrates as well).

[@saccusgalifinaccus3184]

You need a salami hammer

[@deedaw9246]

what if you dont have a cellar, think low desert

[@User-dq3pb]

Unsafe..making Salami is a precise job. Not sprinkle this and that... Also missing the most important cure to prevent botulism. Bad

[@LovinofftheLand]

Hey User22. Yes agreed, as we showed in the video, the salt definitely needs to be an exact measurement. The pepper and other aromatics we used definitely do not need to be exact though and can be added to your liking. Many people do use Curing Salt, but it is not a requirement. We prefer not to have all those extra nitrites in our food.

[@Flowergurl2000]

@@LovinofftheLand 👎🏻nitrates are not needed!

[@joealta3450]

Cure is a proven carcinogen and listed as such. Find one single case of botulism from home cured salami. I challenge you. Just one. Check with the CDC. You won't... because there isn't one. The cure is prescribed to mitigate legal liability when large companies mix up thousands of different, poorly raised animals and process them weeks after slaughter.... in horrible, dirty conditions by people who don't give a shit. Stop drinking the cool aid. It's clouding your logic. I don't know why in North America people seem to feel they need to follow standards set by those who want to sanitize feces and call it food. In Europe the use of prague powder basically says, "I use shitty meat and don't wish to be sued". It's comments like this that are most irritating because people will believe it.... You're just repeating BS that has no basis in fact. You're just as bad as that no-nothing guys with a cooler who delete comments that point out all of his shortcomings.

[@joelashley7817]

Noticed he used a whole muscle from meat where he knew where it came from. The only thing that I would’ve done different is definitely used some sort of starter culture or sauerkraut juice or something with a little added dextrose just some added insurance to drop the pH over the long drying process. Yes meat contains its own natural bacteria, but I would say his salami cannot be classified as 100% safe is it probably 99.9% safe yes but not 100% safe the way he made it.