Red Wine Salami Recipe, Step by Step with Free Recipe!

[@jamesmckeon8251]

Another great job Duncan great details keep them coming I in joy watching you make great sausage

[@denverbri69]

When I make a wine salami, I reduce a quart of merlot or cabernet sauvignon to 1 cup. The really concentrates the flavor.

[@markcairney1755]

I've made a very similar style but as a fresh sausage....the wine and garlic combo is so delicious

[@hansstrydom-yd9bu]

This one really looks good for try. Thanks. Fourways. Sandton. South Africa

[@cornejoseph545]

I like your Video , An you do not stumble and all things are in vision , keep going This is what I am looking in this type of recipes

[@duncanhenry]

Thanks Corne, it took a while to figure out how to deliver it so I appreciate you found it helpful.

[@chrisstanley1131]

Hey Duncan kudos on this one from Airdrie lol. Just made this and it turned out awesome. The heat on the back end is a nice touch

[@duncanhenry]

Thanks Chris glad you enjoyed it!

[@patfilipczak6888]

I made those smokies bratwurst incredible im gonna try that salami next keep em coming

[@brentneisinger5023]

Was decent! Thanks for sharing the recipe

[@murraydelawski7496]

I been doing some of your recipes and all are truning out great thank you very much.i make my own wine from local fruits and they are good.a little strong but you just don't drink as much .

[@trevordavis2760]

Not trying to be rude, but Red Wine and Garlic helps aid as a dry-curing process. Normal you use around 25 - 50ml of red wine per KG of meat. Some Italian Prosciutto and salami makers use red wine as the starter for bacteria in both the drying process and preserving. Hint use a wine you'd drink, if you wouldn't drink it don't use it.

[@dominicmassaconi6160]

God bless you

[@Reinolds_Recipes]

Cool video!!! Will try this soon… thank you again for sharing!!! Subscribed to your channel 😀😁

[@duncanhenry]

Thanks WakeNbake, I hope you like it! Enjoy!

[@CuongNguyen-nd1zz]

Hi Mr. Duncan Henry ! I’m recently found your channel and really enjoy it . I’m Vietnamese , I’m planning to open a Vietnamese sandwich shop aka Banh Mi . Your video help me gain a lot knowledge about dairy meat that mainly use in our sandwich . Thank you a lot ! Where your shop location ? I’m from SC . Do you know any reputation slaughter house in SC ? Thanks !

[@richardheinlein8588]

I have made this two times and both times turn out great. Thanks for the videos

[@zaraqadermazi3667]

Hi thank s very much for your recipe I have a question ⁉️ I don't like using cured what iusing instead?🙏🙏

[@andresomatic641]

Just made this. It's in the fridge now. I'll let you know in a week or so how it turns out

[@duncanhenry]

How'd you like it Andre.

[@andresomatic641]

@@duncanhenry it tastes more like roast beef than traditional salami, but it goes great on a sandwich with some tomatoes lettuce and wholegrain mustard. I vacuum sealed it and stuck it in the fridge. It'll last a good while I reckon. Keep up the good work mate. I love watching your videos.

[@MrCecil_KD9WUS]

Another great video. Thanks

[@Daluge1211]

I’ve been wanting to make salami but didn’t want to spend the money on a ph meter. This is absolutely perfect! Thank you so much for sharing!

[@duncanhenry]

Your welcom glad you liked it!

[@warmsteamingpile]

Definitely making this one! Thank you!

[@ForgetU]

Looks Great !! Would it matter to add beef or pork fat if using venison as your lean?

[@joesmith7427]

What types of wine give the meat alot of flavor?? And arent too expense??

[@lisavaughn963]

Could these be made into snack sticks?

[@leahtiferetrabinovitz6518]

looks fantastic! thank you for sharing I will definitly give this one a try this week. 2 requests if you don't mind: 1. can you also have amazon links for Fibrous casings, if it supports you, even better! 2. I just got my hand on some Goat Ribs, any chance you can make a video for a goat or combination of beef/goat sausage? i'd love to see that

[@duncanhenry]

Hey Leah, I haven't ordered casings off amazon but I was thinking of doing a video trying them out to see if they are good or bad. You bet I can, for now though if you blend them you can basically treat it like a beef sausage. So long as the goat meat isn't too fatty.

[@leahtiferetrabinovitz6518]

@@duncanhenry thank you!

[@jeremymclean5891]

Just wondering where do u get all your spices, casings , curing, nonfat powder milk ex..? any information would be great

[@duncanhenry]

I get most of my spice currently from unipac and some from highcalibur products.

[@spdesign-ba]

Thanks for the video, it's very usefull. When smoking salami, which temperature units are you talking about, Fahrenheit or Celsius?

[@duncanhenry]

150f to dry 155 160f to smoke 185f to cook

[@spdesign-ba]

@@duncanhenry Thanks!

[@joyceadhiambo8723]

what alternative can i use instead of a smokehouse

[@victormaack2353]

Great tutorial Duncan can't wait to try it. I have had great success with many of your recipes. Wondering where you source your Sodium Erythorbate? Also from Alberta up in GP here specialty items are harder to source.

[@duncanhenry]

Thanks Victor. I am happy to hear you have been making the sausages. You can get it from halfords mail order or unipac they both should ship to you.

[@radicalanddangerous]

I can't wait to give this a go! By they way could you explain the difference in Dry Milk? It's my understanding that the store bought is 'Low Heat' dried and that what's used for sausage making is 'High Heat' and that they aren't interchangeable.

[@ericfoster3636]

Actually the opposite is true. High heat is the proper binder for any hot smoked sausage.

[@justinyoung3397]

Can you do a cold smoked salmon video for a bagel and lox

[@duncanhenry]

cold smoked salami?

[@andresomatic641]

Also, how long will this last in the fridge after its cut open?

[@duncanhenry]

about 7 days

[@willsmith475]

Add some whole black pepper corns to the recipe

[@duncanhenry]

You bet you guys take these and make them your own.

[@markblemings]

Choke it like a....... Turkey!!! 👀👀👀😂😂😂

[@duncanhenry]

haha uh oh Peta will be at my door soon.

[@MrRufusjax]

He should have said "chicken".

[@MrDeadhorsefarm]

Duncan would you recheck the amount of cure #1 please?

[@slavikborisov9176]

Why would he recheck it ? The amount he uses is the acceptable safe limit for him in Canada….Hes clearly a professional I think he knows what he’s doing.

[@duncanhenry]

@MrDeadhorsefarm the formula is in the how to make a sausage recipe video.

[@MrDeadhorsefarm]

@@duncanhenry thanks, I actually found the answer at the time. I guess next time I have a ? I'll find a way to ask privately so I don't trigger the Bolshevics.

[@ismailkarakartal5401]

🇹🇷🇹🇷💙💙💙💙