Spanish Inspired Smoked Goose Salami | Easy To Follow Instructions

[@mikenicholson2548]

Keep doing these types of videos. You are very good at teaching this art. Love watching.

[@paulschwartz2464]

I 100% would love to see any videos you can do on fermentation of meats. Also, any other meat preservation technique videos would be appreciated.

[@ericgoss4844]

I like your show

[@jacqueshuber1562]

Your salamis always look so perfect and appealing,love your comments about not to worry if your p.h. Is off abit or temp and humidity making newbie’s like myself feel more comfortable at trying these recipes.

[@thomascaravella9632]

It would be great if you could make a video of different effects when dry curing and general sausage making. For example what happens when temp or humidity is too high/low, different casings, significance of some ingredients etc. Love the content

[@thomascaravella9632]

More of a general guide for dummies to avoid mistakes and whatnot

[@josephmarciano2584]

Hey Eric. Many thanks for generously sharing your skills and knowledge! I want to make Salami (Not goose, just pork for now), but I don't have space for a stand-alone drying chamber, and just have a very small Apartment Fridge (so no Umai Dry). I have been making sausages for about 3 years and they are mighty good due to the outstanding teaching and mentoring via your channel, so I have the fundamentals of charcuterie down! If I made salamis perhaps 1/2 - 1/3 the size of a standard salami, I'm speculating that this might accelerate the moisture loss. I plan to hang them in a spare bathroom that's usually about 62 degrees. Humidity is probably 40%. I'm going to try it, but wanted to hear your thoughts.

[@2guysandacooler]

That should be ok. A little warm and the humidity is a bit low (might want to add a humidifier) but should work

[@josephmarciano2584]

@@2guysandacooler Thanks! Man I don't know how you find the time to answer so many comments and so fast, but very grateful.

[@2guysandacooler]

You are very welcome!!

[@johnmiller-kr4jy]

Eric dang it stop your making me hungry . Nice video again salami looks great Thanks again for a great channel

[@theomoffat9485]

Looks great!

[@nicholasking6066]

Yes sir please ;~) a video on all of the ways to ferment sausage will be extremely helpful thank you Teacher ;~)

[@johnvanvlaanderen5108]

I would also love to see a fermentation vid. Love what you do !

[@adidaf389]

Seeing a fermentation video would be cool for sure. Especially if you include what those of us that live in colder regions can do during the winter months to see the same results as they would in the warmer summer months.

[@HVACRTECH-83]

You really can't ferment in colder temperatures. The cultures don't work well if at all in colder temps so when people hang salame in their garage or wherever in the winter, you're relying on dehydration only without the added safety margin of fermentation I have to also add that unless you have a temp/ humidity controlled space you can not make dried meat products in warmer summer months like you mentioned. Just wanted to make sure you understand that. Temps over 62 f is a no go for salame and similar meat products except for fermentation,it's very dangerous above 62f. After fermentation is completed if you do ferment, ideal temps are 50 to 60 with 55 being the most desirable for drying stage

[@2guysandacooler]

Cool. I love experimenting with different ways to ferment salami. Currently we have 5-7 different ways to ferment salami effectively. All you have to do is tweak the process to suit your conditions. You have to remember that salami making was originally a winter event. After the animals were slaughtered or hunted, they would be processed, cured, fermented in a warm area of the house, and hung to dry till the spring. This made food available all year without refrigeration. I live in an area where the temperature is ALWAYS 72f. No joke, 365 days a year it's springtime, so I have to have a special chamber that simulates the optimal conditions for drying meat safely. When I get a video together, I'll go over all the little details😉

[@2guysandacooler]

@Bryan Swanson Great advice

[@toddstropicals]

Now that is a pretty inspiring salami, my four chubs will be ready around March 6th and your recipe for the Calabrian Bresaola should be done around the 26th of February... I can not wait! Thanks for inspiring me to get back into doing this!

[@Donatich.Onataka]

That looks fantastic. Thank you for doing some goose. I love it when prepared properly. I will certainly have to try this. (Once I build or buy a curing chamber.) Awesome video, Eric. Great job.

[@RaguRagu33]

love your content. a video about all the methods for salami would be amazing

[@2guysandacooler]

Thank you! Will do!

[@MrGeorge514131]

Your videos are always an education, thank you for sharing. I have been considering the prosciutto recipe that you posted a while ago but I am thinking of using a whole sucking pig. Is this doable, I guess it would be difficult since I haven’t been able to find any products. Mind you I love experimenting especially when the challenge is huge. Keep up the excellent work, love from Australia

[@KnowPorcelain1]

wooh, Rabbit Salami, yes please

[@markrobino6617]

Absolutely make a fermentatuon video. Maybe include a discussion of starter culture and dextrose ratios. Did you really use 1/2 tsp flavor of Italy for that small batch? Having trouble myself getting to a ph 5.1 using half that amount. Use more culture? Increase dextrose? Good stuff for the fermentation video! Happy Sunday!

[@2guysandacooler]

you could increase the dextrose or add a touch more culture. either one works.

[@markrobino6617]

@2 Guys & A Cooler Thank you! Just trying to understand what happens to fermentation quality when culture and dextrose quantities are varied. For example, what if I significantly increased the amount of starter culture? What if I doubled the dextrose? How about both? Sure do like your work!

[@JAdams-jx5ek]

Two thumbs up.

[@markrobino6617]

Hi Eric, First a huge thank you for giving me so much pleasure in making an entrance into salami making. It is now a very big part of my 66 year old life. I believe I owe it all to you. We are experiencing a power loss and my curing cabinet full of projects in various stages of drying is dropping temperature fast. Currently at 42 f and dropping. What can I expect? Maybe you haven't experienced this since you don't live in snow country! Best Regards, Mark Robino

[@2guysandacooler]

Drying at lower temps is ok (the bacterial activity slows way down, so the flavor development will suffer slightly but it won't be an issue). The issue is when the temperature rises too high. Just make sure the humidity is still high. No worries

[@markrobino6617]

@2 Guys & A Cooler Thank you. Looking forward to seeing your next video.

[@markrobino6617]

Hi Eric, are you experiencing site problems? I get an access denied message when attempting to look at a recipe.

[@BigWood76]

Looks Delicious! I have a question, when you smoke a dry cured meat do you need to smoke it longer due to the curing time or is a normal smoke time enough for the flavoring? Thanks for your insights.

[@2guysandacooler]

When cold smoking it usually takes at least 6 hours to get a nice smoky flavor on the meat. How long you smoke is up to you though.

[@leahtiferetrabinovitz6518]

Beautiful as always!!! will try this with duck, i assime same as here, dont use duck fat

[@2guysandacooler]

Thank you. Yes, duck fat would be better rendered and used in a confit (IMO). In a salami it's just too soft.

[@Brewer35]

Do you plan on doing an LHP starter culture video? Really appreciate the pH overshoot comment. I took my last batch of pepperoni to 4.7 pH and was worried the NO3 wouldn't reduce.

[@2guysandacooler]

Yes. Totally plan on doing an LHP video. It's one of my favorites

[@jimmydingo7138]

I really wish that you guys would do an in-depth "how to" on Swiss Air-Dried beef or, "Bundnerfleisch" as it is known. It's virtually impossible to find any clear information on how it is made. Out of the entire world of Charcuterie, Bundnerfleisch is my #1 favorite!!!

[@aussiebattlersfishing9698]

Can you please do a German garlic and pork mettwurst, cold smoked? Please 😊

[@robertmalis4493]

Hey Eric, do you know of a good meat to fat ratio calculator

[@ricardo9208]

Hi Eric! I got a question... In my curing chamber (modified fridge) Can I put some salamis to cure horizontally on a tray so that air can flow from below? Is just that I have always seen it hanging, so I'm curious if that's an important factor. Looking to optimize the space inside the curing chamber.

[@OndrejPrymek]

Hi Eric, I want to ask, can Dextrose be replaced by regular white sugar? I expect regular sugar (sachrose) would feed fermenting bacteria just fine? Or is there another reason to go specificly for dextrose?

[@2guysandacooler]

The bacteria can easily eat simple sugars. When you start getting into more complex sugars like sucrose certain bacteria can not break them down, and the ones that can do it very slowly. So it all comes down to what starter culture you have.

[@topfeedcoco]

OMG that looks GOOD!! I am going to have to get into fermented sausages and cures etc. God I love this channel, thank you brother Eric. Quick question, what would you suggest for a good first time budget sausage stuffer? I absolutely hate using my grinder to stuff, but don't have room at the moment for a legit stuffer like what you run there.

[@2guysandacooler]

Depending on how much you make at one time a simple 5 pound or 10 pound stuffer would be a great start and wouldn't break the bank too bad. I can tell you this, having a dedicated stuffer will immediately increase the quality of you sasage. Here's one I just got tinyurl.com/kp68av9r I'll try to get a video up about it so you can see it in action but it's a great little unit.

[@topfeedcoco]

@@2guysandacooler Thanks again man, I appreciate all your advice and love your content.

[@Tomaha]

Is the high acidity caused by the fermentation process acts as a cure accelerator ? You said in one of your last videos that incapsulated citric acid acts as a cure accelerator .

[@2guysandacooler]

Sort of. It's more complicated than that but yes. In some circumstances the bacteria that are present can reduce the nitrites in cured meats. It's not as effective as actually adding a cure accelerator but it does happen

[@Dontmakemereregister]

I'd like to see more fermentation

[@Getouttahere78]

My wife would make salami out of me if I start chasing her geese 😂

[@2guysandacooler]

LOL.

[@ericgoss4844]

Like a Mexican sausage

[@fredericobatemarque9487]

By chance, have you tried making one with ostrich meat?

[@ericgoss4844]

Have you made chorizo

[@2guysandacooler]

Here's my recipe for a classic Mexican Chorizo (there are lots of variations): twoguysandacooler.com/mexican-chorizo/

[@jakeglabe6566]

Are you going to add the recipe to this video?

[@MrRilarios]

Hello Eric ! Great Video as always. Just to let you know, while I am subscribed and I have the notifications set to ALL, The past few weeks I didn't receive any notifications or recommended videos of your channel, so I missed quite a few of them :(. I put myself an alarm to check your channel directly because youtube isn't giving you any favors.

[@2guysandacooler]

Of course they have to make it difficult for me😅

[@EsotericRyoushi]

Funny to call this "Spanish", I don't know about the other spices because they are used basically everywhere, but Paprika is arguably more of a Hungarian flavor. Gulyas (Goulash) is literally beef stew with an ungodly amount of Paprika, and Csirke Paprikas is another traditional Hungarian dish that uses tons of Paprika (don't use the "americanized" recipes though, look for the Hungarian ones that you have to have a friend or Google translate, the American ones don't use much paprika, and taste way worse lol)

[@2guysandacooler]

The Paprikas used in this salami are Spanish paprika.

[@EsotericRyoushi]

@@2guysandacooler so, the spanish grown paprika, which was brought from central America, makes it a spanish-inspired dish? Not trying to say that your reasoning is wrong or anything, just doesn't make sense to me. I wouldn't call a black "russian" bread "american inspired" because I used caraway grown in the US, because the flavor is vastly more prominent in eastern europe regions. That all being said, I'm not completely versed in Spanish cooking, I haven't seen many spanish recipes that use tons of paprika, but if you are basing it off of a recipe that does, then I guess yeah, it could be called spanish inspired... but that also doesn't make too much sense as you'd basically be taking the one flavor of whatever spanish dish had the spanish paprika in it, and then calling it "spanish inspired" because of the one ingredient in that one dish? The main reason I am bringing all this up to begin with is because of stuff like, for lack of a better example off the top of my head, "California roll sushi" or basically any "americanized" food. Really, it's because I don't really see how this, in any real way, is related to Spain other than where the Paprika was produced. If it was said in the video, I didn't notice you say anything about the specific way you made the salami, the meat used, the way you "fermented" it, the way you smoked it... nothing really says that this is a "spanish inspired" sausage other than the one recipe. IDK, maybe I'm on the wrong channel for what I was expecting, but when I look for a "spanish-inspired" sausage, I would be expecting a recipe that is closer to a traditional spanish sausage, but using much easier to get ingredients near me. Kinda like if you said a Kielbasa or Kolbasz "inspired" sausage, I would think you'd talk about the traditional ways those are made, and why you did what you did to try to mimic those sausages...

[@2guysandacooler]

@@EsotericRyoushi exactly 💯. The Hungarian paprika is totally different.

[@EsotericRyoushi]

​@@2guysandacooler I did just look through some more of your catalog from before I found your channel, and it seems you do have recipes that are for kielbasa and some other polish sausages, I'll watch them in a bit! I do very much appreciate what you are doing, as the instructions and everything in this video and some other the others I have watched were EXTREMELY clear, though I do find that in the ones I have seen it's focusing more on the RECIPE than the knowledge/education of what you are using and why, or what regions the stuff came from and why people did things differently in different places. This might be just the videos I have watched so far, which isn't a lot, but I'll see as I watch your back catalog. I did see that you had a video on salt use in the sausages posted as your most recent video, and it's part of a series called "beyond the recipe" or some such, I am very interested in that and will also be trying to see what you put forth in those videos :D

[@2guysandacooler]

@@EsotericRyoushi thank you. Be sure to subscribe because we plan on really getting into the deep aspect of sausage making

[@jimbrock8310]

Pretty much the only thing I have ever done with wild geese is make jerky. To me it is the perfect texture for home made jerky. Legs winging backs ect have always been dog food. If I ever get time to kill geese again I am certainly going to try this.

[@markrobino6617]

I agree. Looks like the very best use of wild goose out there.