I am from America but I will say "bloody brilliant mate!"
@karolisjuknys3985 ай бұрын
Brilliant, at the very start of this tutorial "mince your own" 👍 from then onwards was hooked 🤤
@gomezjos_internalplaymusic33912 жыл бұрын
My dear amigo, friend. You forgot to add pepper and oregan, pimienta y orégano. Some sellers also add a bit of anise, anís but just a litle bit. Maybe 30 grs of salt per kilo of meat is too much. 25 would be enough. Good idea to mention the wine, vino tinto, red wine better. The flavor like that is great. Suerte, be lucky. My best wishes for your videos.
@kimberlyrobinson39923 жыл бұрын
Your instructions are very clear, comprehensive and informative. This is the third chorizo making video I’ve watched and yours is the most understandable. I also appreciate you showing how we can stuff the casings without a fancy machine. Thanks so much!
@TheCraftCookhouse3 жыл бұрын
You are so welcome! Enjoy making your chorizo!
@TheCraftCookhouse3 жыл бұрын
Thanks Kimberly! Give it a go and let us know how you get on. Some grinders and mixers have some sausage stuffing attachments too but bottle stuffing works fine, admittedly it takes a little longer, but once you have done it once you'll get the rhythm going with your thumb pushing it in. And once you've made and eaten your first I guarantee you'll look at stuffing attachment (about £25) or sausage stuffer (about £45-50).
@elenatokareva56983 жыл бұрын
Great video - i always like 2 things. 1. you always explain things including the background and the reasons why - always so imformative etc - always gives me more confidence to try these 2. I love you wear heavy metal t-shirts in all your video!
@TheCraftCookhouse3 жыл бұрын
hah ha . I do wonder what I will run out of first - charcuterie recipes or t-shirts!
@willproops28563 жыл бұрын
Always so informative - I do love your channel! You make it sooooo approachable!
@TheCraftCookhouse3 жыл бұрын
Thank you so much! I appreciate it!
@LittleBearBBQ_Food_Original3 жыл бұрын
Superb, easy to follow video that takes a lot of the perceived mysticism out of Charcuterie!!! (I am a E250/E252 kinda Guy, though :) )
@TheCraftCookhouse3 жыл бұрын
Thanks fort the feedback Marcus! I do try to break it all down so its approachable and doable. The world of charcuterie is a an addictive hobby ;), always new things to learn. No issues with being a E250 guy ;) , its all down to personal choice.
@c.j.w.vandalfsen8862 Жыл бұрын
Cheers! I feel confident about making beautiful chorizo now!
@HomevertHomesteader2 жыл бұрын
Good video - nice work 👌
@romansseja4062 Жыл бұрын
A super website - impressive.
@LucianAccent Жыл бұрын
Nice video, thanks for the info 🙌🏾
@lullobiertje Жыл бұрын
Metal sausage made by metal head, slayer 🤘
@wparo3 жыл бұрын
nice video. i iwll try for sure (with other types of meat). your kitchen has a library and a piano?
@TheCraftCookhouse3 жыл бұрын
Yes, That is just some of my cookbooks....believe it or not I have more :)
@ssdelmar2 жыл бұрын
Hi, am new to the channel and just starting to learn homemade sausages. Been looking for a simple Spanish Chorizo recipe and by far this is the best for homemade charcuterie. Also watched your homemade salami video using red wine to add acidity. I'm in the process of following your Spanish Chorizo recipe. It will be 24hrs tonight. But I added 50ml red wine and around 50ml sauerkraut juice to aid in the fermentation. I'm from the Philippines and there is no starter culture available here, the reason I use sauerkraut juice as substitute. In your experience will the red wine affect the flavor or the fermentation with sauerkraut ? Or is it really necessary. Thanks a lot. Steve
@TheCraftCookhouse2 жыл бұрын
Hi Steve, good question :) The wine is not essential but acts as another inhibitor for bad bacteria growth. As well as adding to the bind. The salt is the most important, along with mixing for a good while to create the glue for the bibs. WineI does impart some background flavour but I have made without, and it’s more useful for imparting other flavours when things like garlic and bay leaves etc are left to soak over night. Not sure about using sauerkraut juice as this is a brine, and will contain salt which will lead to a saltier product. You can try adding apple juice , it has sugars and acidity . Let me know how the sauerkraut juice works out.
@cmsense8193 Жыл бұрын
Been a while now, but just in case, unless the sauerkraut juice was naturally fermented, then you’re just adding vinegar to your sausage. If you can’t find a commercially made starter culture, then you can use whey from straining yogurt in a colander. Add a tablespoon or two to your meat paste.
@jmyerwilson4870 Жыл бұрын
Is it necessary to add a humidifier to a wine fridge?
@liorpaz14212 жыл бұрын
מטורף!!!
@ddsmiles6382 Жыл бұрын
Crazy delicious
@hakunamatata24353 жыл бұрын
Great video and tutorial. From where are you?
@TheCraftCookhouse3 жыл бұрын
I am UK based. Let us knwo where you are and if there are any local recipes we can try :)
@lukewaller2447 Жыл бұрын
Hi .. New to all this. I bought slim casings..do my salami and chorizo are only 1 inch across...they seem to have list 30% in 9 days.. is this OK. . Regards luke
@TheCraftCookhouse Жыл бұрын
It depends if you used salt or pink salts . If you used natural salt (non Instacures) and are 100% sure of your measurements then yes you are fine . 30% is the minimum so now it’s down to preference, normally 35/37 for me. If you used any instacures or pink salts , #2 etc you have to wait 30 days at least due to the slow release of these additives.
@lukewaller2447 Жыл бұрын
@@TheCraftCookhouse pure himalayas pink salt. I can wait... ps your videos are amazing. Thank you luke
@TheCraftCookhouse Жыл бұрын
@@lukewaller2447 sounds great, am sure it will bring some extra mineral notes like using local sea salts. I’d leave it a week , weight loss will slow down anyway. Enjoy the journey!
@enriquezuniga70982 ай бұрын
prague salt or nitrites to make salami are not optional!
@LucianAccent Жыл бұрын
If I don't have an additional wine fridge or just regular fridge, can I leave it uncovered in a fridge to cure?
@cmsense8193 Жыл бұрын
A refrigerator is designed to reduce humidity and this may contribute to casing hardening - outside dries fast and inside remains with a high water activity. If a regular refrigerator is your only option, then place in refrigerator for a few days until the outside is somewhat firm, then place chorizo in a paper bag inside refrigerator for the remainder of drying time.
@BikerBob1300 Жыл бұрын
cool tshirt
@torepres2 жыл бұрын
How do you store the sausages after they have reached the target weight loss?
@TheCraftCookhouse2 жыл бұрын
Hi, I either vacuum pack them and keep. In bottom of fridge for long term storage, or just keep in fridge. They will continue to dry out slowly in the fridge if uncovered, so Sometimes I store in a food storage container. All depends on volume, if vacuum packed you can store in a cool cupboard or put in freezer . I’m not a fan of the freezer though…. Besides , with the above you, you find you shoot through the consumption 😂😋
@Mindy567432 жыл бұрын
Can this be done with beef instead of pork?
@toddstropicals Жыл бұрын
Yes.
@dennisp98662 жыл бұрын
Can I use red wine ? What's the difference between white and red ?
@TheCraftCookhouse2 жыл бұрын
Yes you can. There is no flavour benefit as this level considering the other spices. The wine is used for acidity and natural sugars.
@dennisp98662 жыл бұрын
@@TheCraftCookhouse okay great! Thanks for the response!
@Lo-sy9fz Жыл бұрын
My chorizo has lost its weight after only 6 days...but it's still fairly soft. Will it harden up after 3 weeks?
@TheCraftCookhouse Жыл бұрын
Leave it 3 weeks minimum, weight loss is rapid at the start and slows down. After 30% weight loss it becomes personal preference upto 40% Also, in a lot of cases like this it is human error in recording weights and reductions.
@Lo-sy9fz Жыл бұрын
@The Craft Cookhouse good to know the initial weight loss is rapid. I doubt it's human error, as my scale is in grams. Thanks for the quick reply!
@cmsense8193 Жыл бұрын
@@Lo-sy9fz I’m curious as to how your product came out. Sometimes rapid weight loss is an issue with low humidity in your drying environment.
@Lo-sy9fz Жыл бұрын
@C’msense flavor-wise, it was fine...but it definitely was way more cured/dried than it zhouldve been. More like a Jerry texture than a chorizo
@cmsense8193 Жыл бұрын
@@Lo-sy9fz monitor humidity and make sure your chorizo is not too lean.