Italian Genoa Salami (Step by Step Instructions)

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5 жыл бұрын

Are you ready for genoa salami!! Enjoy this video.
If you want a printable recipe and read my blog post which goes into more detail be sure to check it out here: twoguysandacooler.com/italian-...
This is my new website. It's a work in progress so be patient but I hope to have all my recipes documented and in a printer friendly format. Be sure to get on my mailing list (at the top of the site) so you don't miss a single post or recipe!! The website will be a cross between blogging and vlogging so you'll get the best of both worlds!!
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These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance
Apera Ph Meter (PH60S-Z): amzn.to/3i7ixIr
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
Vitamix 750 Heratige Pro Model amzn.to/2PFXe1d
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Chef's Knife Yaxell Gou 8inch amzn.to/2QqanwC
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Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
Boleslawiec 15 L Polish Fermenting Crock Pot amzn.to/2N2zZAO
Anova Sous Vide (For home use): amzn.to/2wwG1PQ
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200 amzn.to/2wwKjqs
TaoTronics Humidifier amzn.to/2C0waYy
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: www.sausagemaker.com/?Click=1...
Casings: www.sausagemaker.com/sausage-...
Cures and Binders: www.sausagemaker.com/meat-cur...
Stuffers: www.sausagemaker.com/sausage-...
Grinders: www.sausagemaker.com/meat-gri...
DIY Home Kits: www.sausagemaker.com/do-it-yo...
My Absolute favorite thermometers:
• Thermapen Mk4 - www.thermoworks.com/Thermapen-...
• DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
• Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
• Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
• Pocket Temp/Humidity Meter: www.thermoworks.com/Pocket-TH...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Пікірлер: 475

@2guysandacooler 4 жыл бұрын

We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!

@victorpapillon1487 Жыл бұрын

Do more romanian salami!

@russvella7366 10 ай бұрын

Hi Eric. Have you ever made Prosciuttino. I look forward if you do make it. Thanks

@MichelleObamasBBC 2 жыл бұрын

Massive respect to this channel, they've consistently answered questions from 3 years ago to 3 months ago

@2guysandacooler 2 жыл бұрын

Thanks for the excellent comment!!!

@nicholaspapa8730 Жыл бұрын

I have been making dried Italian sausage from a family recipient for many years. I dry at least 30 lbs at a time and it usually takes 4 weeks to cure. I use a homemade drying chamber from a converted beverage cooler that has both temperature and humidity controllers. I have both a humidifier and dehumidifier in the chamber. I attempted to make Genoa Salami using your recipe with some minor tweaks, such as adding wine. I stuffed a 4” - 4 1/2” natural beef bung casing. The humidity level average about 80 percent and my temperature averaged 55 as programmed in the controllers. This was also confirmed by two ThermoWorks hygrometers that I placed in my curing chamber just for this attempt at making Salami. The Salami has been hanging since April 24, 2022 until December 2, 2022. I took it out as it had finally lost 35% of its weight. I pealed back the bong casing and the outside was relatively hard. However, the interior was completely mushy. It almost looked like I just had stuffed it. Since it has been drying for over 7 months and had loss 35% of its weight, what do you think I might have done wrong. Here is my recipe: 2 pounds of Pork But 910 grams 2 Pounds of Chuck 910 grams 1 Pound of pork back fat 454 grams 57 grams Kosher Salt 7 grams Insta Cure #2 5 grams Dextrose (.5%) 5 grams sugar 7 grams white pepper (9) 6 grams garlic (9) 30 grams red wine (2 TBS) 1/4 tsp of Bactoferm T-SPX (Starter Culture) - [ ]

@marmer1327 2 жыл бұрын

I'm stuck at work, waiting on a doctor to figure out what he is doing, so I decided to learn something. This is the 2nd video of you're I've watched and I how calculated you are and your passion for making salami.

@juicymoose907 3 жыл бұрын

I just checked out your recipe for the first time, its a freaking calculator! That is AMAZING! I love it.

@2guysandacooler 3 жыл бұрын

Cool. I love that feature also.

@creativecurbing Жыл бұрын

I watched a dozen videos before I finally found this channel. FINALLY! to the point, no music, easy to understand voice over, smart about the topic, all around great job. I'm subscribed for sure. Now, time to watch every video on the channel. How the heck do you not have more subs?? KZfaq algorithm is failing you. Keep it up!

@2guysandacooler Жыл бұрын

Welcome aboard!

@jessikamat1 2 жыл бұрын

Great video!! Have been making sausage for years and have always wanted to make dry sausage. I have a Hobart 4822 and a Leland 100da mixer as well as a large double rail sealing vacuum packing machine (got them all super cheap over the years) and will now be adding the curing fridge. I am sure that there will be questions and will reach out at that time. Thanks for one of the most informative sausage videos ever.

@yakovminevich9621 3 жыл бұрын

Hello Eric. Thank you very match for your explanation. All this helps a lot!!! I am ready to start to make my own salami after your classes. Thank you!!!

@johnjperricone7856 Ай бұрын

Wow. What a terrific and deeply informative step-by-step to making salami. If or when I try it, I will have this guide to make sure I only screw up a little.

@todboreham9186 4 жыл бұрын

Very cool stuff man! I’m excited to get to this stage one day. Please keep the videos coming!

@jonwentzell67 3 жыл бұрын

@twoguysandacooler thanks for all the cool videos! This genoa recipe has been my "go to " recipe, (slightly modified to my taste).

@2guysandacooler 5 жыл бұрын

Our Stater Culture Video for making Salami is ready... If you want to check it out click here: kzfaq.info/get/bejne/pap3h7ad26zZoJ8.html

@ant-1382 5 жыл бұрын

been making smoked sausage for years, time to try fermented sausage. Thanks for your video its been one of the more informative ones I've viewed so far. What I would really like to see is a video of how you put your curing chamber together.

@2guysandacooler 5 жыл бұрын

Thanks ant-1-1. Fermented sausages are next level!! Check out this video. It's one of the first ones ive done but its all about the setup of the chamber: kzfaq.info/get/bejne/ibGCbLiQt57Zp58.html

@DuBFxx 5 жыл бұрын

Great video. Never thought I would say I want to see a mold video.

@2guysandacooler 5 жыл бұрын

That's so funny... 1 Mold Video coming up!!!

@kanhchanakeo1424 5 жыл бұрын

Thank you for this great video! I really enjoyed watching😊

@2guysandacooler 5 жыл бұрын

You are welcome. Thanks for the comment...

@dhausmann100 5 жыл бұрын

I would love to see another video on cultures!

@frankmoscato4939 3 жыл бұрын

This was a very interesting video. I love eating the Salami and I was just very curious as to how it was made. Thank you for making this video.

@jdeamaral 3 жыл бұрын

Wow. I am so glad to see how much work goes in. I think when I buy store bought salami, I will appreciate it more.

@imanderdumme8706 3 жыл бұрын

Its fun to work and eat your own done .

@johnwatson4080 5 жыл бұрын

Thanks for the instructive video on making salami.

@2guysandacooler 5 жыл бұрын

Hello John, Thank for the comment and thanks for watching!!

@andresmendez08 5 жыл бұрын

amazing stuff,, looking forward for more videos soon

@2guysandacooler 5 жыл бұрын

Thank you for watching!! ore videos on the way!

@bryanriley1683 2 жыл бұрын

Just pulled a batch of elk salami out of chamber it has a pretty big dry ring 1/8 inch on a 2 7/8 casing so to the vacuum sealer and back into the fridge. Thanks for your video. Going to make another batch this week.

@stupidpdj 4 жыл бұрын

Natural casings are a pain, but I wouldn't do it any other way, can't stuff as hard, but I love natural casings. I don't have a big mixer so I mix by hand. It wears you out, but you don't make a paste out of the meat and works just fine for course product. I add the starter solution before the salts and mix them in the meat to get the bacteria going. You broke your equipment in the middle of the run - been there, done that, just have to improvise on the fly! On my last run, I got stuck with a bad thermocouple during smoking, it was reading too low and I destroyed my product. I'll eat it, but too embarrassed to give any away. I learn something from every run. Great video and technique.

@donplaisted6094 5 жыл бұрын

Enjoyed the video. I have been making my own summer sausage and wanted to move to salami. Thank you. I will study more of your videos on this. You use the same grinder, mixer and stuffer I use, good to know.

@2guysandacooler 5 жыл бұрын

Hi Don. That's excellent. The equipment is solid. If you have any questions feel free to reach out.

@brianmeyer7509 4 жыл бұрын

Love to see a video on cultures, and ph and how it changes flavors.

@2guysandacooler 4 жыл бұрын

Hey Brian. Check this one out. kzfaq.info/get/bejne/pap3h7ad26zZoJ8.html I'll be posting specific videos on each culture in the very near future..

@ChileExpatFamily 4 жыл бұрын

Man you are making me a big fan! Thanks for this. Jim

@2guysandacooler 4 жыл бұрын

Be sure to check out my website for the printable recipes. twoguysandacooler.com (i'm trying to add all of my recipes on there)

@ChileExpatFamily 4 жыл бұрын

@@2guysandacooler Yep I am there on your site now. I just subscribed there as well. Sorry for the stupid questions. I am just now getting into cured meats and just now seeing all of your other wonderful videos. Jim in Chile

@frankboitano3067 3 жыл бұрын

I'm very new to this i just want to say i have learn a great deal by watching your KZfaq videos Thank you so much!!!

@2guysandacooler 3 жыл бұрын

You are so welcome! Let me know if you have any questions..

@NathanDuong2023 Жыл бұрын

That was great - Appreciate you greatly.

@andrewlm5677 4 жыл бұрын

Very interesting and well made video!

@2guysandacooler 4 жыл бұрын

Thank you very much!

@ElanaT1 2 жыл бұрын

Thank you so much for your speedy reply! We try to eat organically and it doesn't seem possible to find a source for organic dextrose. So would it affect the results much to sub another monosacharide such as honey or maple syrup for the dextrose?

@smokedbrisket3033 2 жыл бұрын

OMG Eric, made a venison salami from this. It is so freaking good. Thanks!

@davids1854 5 жыл бұрын

Very helpful

@Libierb 2 жыл бұрын

Hi Eric, Happy New Year! I made this recipe and case it on 12/08, with beef which I cut today. I had make it earlier also in November and the issue I am encountering with both is that I end up with some sausages (32 mm collagen casing) with a hole in the middle. I have thrown them away when I see a hole, but there's got to be a way not to end up with a hole in them. What am I doing wrong?

@wilsoncelf 5 жыл бұрын

Thanks for the video! Just got to know you guys and already a fan! I have exactly the same set up and also struggle with humidity, since I find the Inkbird a little too imprecise. Do you also get crazy readings everytime you open the fridge door? It goes up like crazy everytime and starts to beep that annoying sound!

@2guysandacooler 5 жыл бұрын

Hi Wilson. That's awesome!! Where in the world do you live? Where I live the outside humidity is constantly very, very high and every time I open the door to my chamber the humidity spikes. I don't worry about it too much as the dehumidifier kicks on and gets to working but I don't generally leave the door open for too long. That ringing sound gets annoying. I like the inkbird's price point but I don't entirely trust the reading. That's the reason I generally have 2-3 temp/humidity monitors in the chamber. I really like the humidity control from Auber. I have a few of those and really like how they work. A little pricy but I can count on their readings... Keep in touch. Hope to see you around!!

@leighbaragwanath 5 жыл бұрын

Great video, it’s always good to find out some fact without the rambling on. I have just started making salami (Pork 2 parts/Beef 1 part) with some basic equipment and a lot of hand work. We have a sealed room that may need some ventilation for air movement. Can you suggest a good way to do this please?

@2guysandacooler 5 жыл бұрын

Thank you. Congrats on your journey into Salami making. My chamber is very similar as it is also sealed. I do that because I live in a very humid environment and if I leave the door cracked open my humidity spikes through the roof. So what I do to remedy that situation is I manually open the door to the chamber once a day. This allows fresh air to enter and old air to escape. In addition to that I have a small computer fan running on low 24/7 circulating the air in the room... I hope that helps. Let me know if you have any other questions..

@glennlester4466 5 жыл бұрын

You have a new subscriber ..... love your approach, please at some point explain a little more on cultures. Many thanks

@2guysandacooler 5 жыл бұрын

Excellent. Thank for your sub!! I will be finishing the culture video hopefully this week...

@2guysandacooler 5 жыл бұрын

Starter Culture Video Sneak Peek... kzfaq.info/get/bejne/pap3h7ad26zZoJ8.html

@tylerlivingstone3553 3 жыл бұрын

Your videos are great thanks.

@2guysandacooler 3 жыл бұрын

Glad you like them!

@bobmonk388 5 жыл бұрын

Sir you have inspired me .

@2guysandacooler 5 жыл бұрын

Excellent!!! Let me know what happens. I can't wait to hear..

@paoemantega8793 3 жыл бұрын

excellent video thank you

@karlegle6431 2 жыл бұрын

Eric, I might have missed it but what size and type of casing did you use for this project? This will be my first project in a curing chamber and not in the refrigerator.

@mitchjr6518 5 жыл бұрын

Well I spent my Sunday making this salami as well as your pepperoni. The smell of it when I placed them in my chamber was out of this world.

@2guysandacooler 5 жыл бұрын

That's one heck of a way to spend a Sunday. Out of curiosity how are you fermenting them? I personally like the Genoa. What a great salami... The pepperoni was good but I had over fermented them and felt like I could do better... Can't wait to hear the progress...

@mitchjr6518 5 жыл бұрын

@@2guysandacooler I am fermenting as we speak...how long did you ferment the pepperoni. What PH should I look for

@2guysandacooler 5 жыл бұрын

@@mitchjr6518 I want to say I used flc and I let it ferment for 24-36 hours. I was aiming for 4.9-4.8. I over shot it and ended up going to like 4.6 which was too tangy... What culture are you using?

@mitchjr6518 5 жыл бұрын

@@2guysandacooler I used the FLC as well....I will keep an eye on the PH and try to get it around 4.9.

@2guysandacooler 5 жыл бұрын

@@mitchjr6518 can't wait to hear the results..

@donplaisted6094 5 жыл бұрын

One question, what do you think of the package kits you can buy for salami as a way to get started before moving on to your own receipt.

@2guysandacooler 5 жыл бұрын

The package kits are nice to start off with. If you want to have the true salami experience I think you might have to buy a starter culture as I don't think salami kits come with a starter culture. You might want to check this one out: www.sausagemaker.com/Dry-Cured-Hard-Salami-Kit-p/12-1616.htm&Click=108419 It says venison but pork or beef will work well also. Umai also makes bags for salami (to dry in the fridge but I haven't tried any of those). TSP-X is a great starter culture to get started with BTW. 1 pack will last you a very long time also..

@donplaisted6094 5 жыл бұрын

Another question, when using your frig is the freezer turned off so you are just using the compressor for the frig to keep your temp where you want it?

@2guysandacooler 5 жыл бұрын

Great question. In 1 of my chambers (the large one) it acts only as a fridge so the temp is controlled by my sensors. In the second chamber (the smaller one where I am fermenting the salami in this video @ min 12:05) I removed the divider where the fridge and freezer was separated. So now it's all one unit controlled by the temperature controllers that I have in place. I haven't seen a chamber yet where the freezer is disconnected but if that is an option I'm sure it would work fine..

@DG-tl6jf 4 жыл бұрын

Another great video. Thanks. Any chance you could provide instructions for how to make the curing chamber from a refrigerator?

@2guysandacooler 4 жыл бұрын

Thanks Dave. Check out this video I made a while back. kzfaq.info/get/bejne/ibGCbLiQt57Zp58.html I talk about the 2 chambers that I built for making salami/salumi

@alexalast1038 2 жыл бұрын

This is so cool

@dougmate2378 Жыл бұрын

Can you make more videos on Salami? Would you have any advice to make Hungarian Salami, most notably Pick Hungarian salami? I always enjoy the videos sir.

@mikefranchino8798 5 жыл бұрын

yes

@BenAyres100 2 жыл бұрын

Hello: Love this video, and can't wait to get at it. One question though: you have a ling to to supplier for the casings, but all you mention is the size of the casing. It is pretty overwhelming (casing website), to try to figure out which one is suitable. Would you mind being a little more specific please? Thanks again!

@2guysandacooler 2 жыл бұрын

Hey Ben. Really any casing will work for salami. I tend to use fibrous casings but collagen casings will work well also. The protein lined casings help the salami adhere to the casing while it dries so those are nice. Personally I don't pay much attention to the casing material, just the size. For most salami i tend to pick a 61mm but that's just a personal preference..

@ronnbrown3392 5 жыл бұрын

How are you controlling the dehumidifier and humidifier? I have seen the atmospheric controllers with one plug for the refrigerator (cooling) and only one plug for the humidity?

@2guysandacooler 5 жыл бұрын

Hey Ronn. Thanks for the question. I have seen those controllers as well but they don't work for my situation. I use 2 controllers. (check out minute 12:50 on this video to see) One for the temp (which can cool or heat but I never use the heating option unless I'm fermenting at higher temps) and the other unit is for humidity. I have a humidifier and a dehumidifier plugged into it. This is a fairly inexpensive option that you can calibrate. amzn.to/2LpArIe. I use those in 1 chamber and in another chamber I have an auber humidity controller that also has humidifier/dehumidifier options: amzn.to/2RDwPmX and for the temp control in my second chamber I use a Johnson control that only controls the cooling: amzn.to/2LmJNnS Controlling the humidity has always been my challenge as I live in a very humid environment. Some people don't have that issue. They only need to add humidity as they live in a very dry environment. I hope that helps.. Let me know if you have any other questions... If you want to check out this video: kzfaq.info/get/bejne/d69pnaaQ3L7IYZ8.html I am calibrating the very controls I mentioned in this response.. You can get a better idea.. Thanks for watching.

@karenbush2795 Жыл бұрын

Awesome videos! Really loved the Genoa. This is my first time making so wanna be right..So to be clear the “starter culture” AND #2 curing salt is mixed into the meat at the same time? Tks

@2guysandacooler Жыл бұрын

Yes. That is correct. Let me know if you have any other questions. Have fun making salami. I also have lots of other videos that show the same process but with different recipes. You might want to check out a few of those. When it comes to salami making, most salami are made exactly the same way. The only difference is the spices

@pcw33 Жыл бұрын

More on the molds and starter cultures, thanks!

@hankhm1 3 жыл бұрын

Great Video. Can you advise the brand of humidifier and dehumidifier you are using. I’m in the Philippines and can’t find a standby unit. Using same inkbird as you Thanks

@2guysandacooler 3 жыл бұрын

The dehumidifier is an eva dry 1100 (amzn.to/33LLq6Q) and the humidifier is a Homec cool mist humidifier (amzn.to/3mOERIp)..

@TOOTLEJTRAIN 5 жыл бұрын

Hi. Your format, information and presentation is superb, I enjoyed it. I have close to the same set up as you, but where I live it is winter and we are 20F to 40F most days. Does the temp just have to be under 68F and 55F and the minimum/ lower temp range doesn't matter, or should I wait until spring when it heats up here? Or is putting a heating device in my chamber a necessity?

@2guysandacooler 5 жыл бұрын

Keeping the chamber at 68F during fermenting and 55f during drying would be the minimums. I would suggest putting a heating element in the chamber if you want to make salami during this time.. Thanks for the question

@woodlandsnorth 2 жыл бұрын

Looks Great so far! I'm wondering why you decided to use beef? Is that typically used in Genoa Salami?

@saadamiens Жыл бұрын

Hello, what fridge did you use for curing, I want to make sure I don’t buy one that I cannot customize, thank you

@creativecurbing Жыл бұрын

Any experience with "starsan"? It's a citric acid sterilizer I use for brewing beer. It's instant sanitize, can I use this?

@joncamilleri625 5 жыл бұрын

Hi Eric, just an update on the humidity issues. (Can't find the old messages to add onto sorry). Cut a couple today at 40%, case hardening like you mentioned they were still like fresh meat in the middle. Will calibrate as per your video and try again. Thanks again for your time. Hows that black garlic salami coming along, it must be getting close?

@2guysandacooler 5 жыл бұрын

Thanks for the update Jon. I'm glad to know that you will be getting your humidity controls calibrated. That means your next batch will be better than this one!! The Black Garlic Salami is finally ready. I filmed the reveal last week. All I have to do is edit and upload. I hope to have that video up this week..

@hunterlittle3192 4 жыл бұрын

Hey thanks for the great videos ! I'm all set up and have my first batch of fennel salami hanging. I used tspx and mold 600. I brought the ph down between 5.2 - 5.3. The mold took well and the temp and humidity is spot on. I am now about 2 weeks into drying and my ph has gone up to 5.4 is this normal ? ( should I have unwrapped the "tester" from the plastic wrap ? So I decided to cut open a salami. It looks and smells great ! But when I checked the actual salami the ph was at 6.6. is this normal ? Thanks

@2guysandacooler 4 жыл бұрын

Hey Hunter. Sounds like you have a pH tester issue. There's no possible way that your ph would test at 5.2-5.3 then rise in your chamber to the mid 6. It sounds like you might need to calibrate your pH meter several more times. What brand of meter are you using? If you keep mince in the fridge for the purpose of testing the ph I would unwrap slightly so it can breath. It is totally normal for your pH to rise a few tenths of a point during drying thanks to the Mold-600

@mitchjr6518 5 жыл бұрын

2 questions... 1. Do you have a Soppressata video or recipe? 2. I wanted to give this Genoa Salami a try this week but I only have the F-LC starter culture on hand. Would this be ok to replace the Starter Culture B-LC-007 or should I just wait until I order the B-LC-007 ??

@2guysandacooler 5 жыл бұрын

Super questions!! I have not done sopressata yet as it is on the "TO DO" Salami list.. :) I hope to have one soon. Also I wouldn't wait. FLC will work just fine. Truth be told BLC is a little too aggressive for me. FLC will provide the same listeria bio protection and if you ferment below 77F you will get the same European style Salami. Be sure to increase the dextrose to something like .2% or .3% or whatever you typically find works well for you. Look to get to 5.1pH if possible. Thanks for the comment..

@mitchjr6518 5 жыл бұрын

@@2guysandacooler Thanks for the update. You do a great job with all of your videos and I love it when i see a new one posted. I wait for them like it is the release of the newest IPhone. The detail in the instructions are priceless. Keep up the great work.

@2guysandacooler 5 жыл бұрын

@@mitchjr6518/ Thanks for such a cool comment!! If I weren't so busy with work I'd upload more frequently. I have whole bunch of charcuterie videos on the way!! BTW. The genoa came out ridiculous. I tasted it this morning!! In a few months your going to have to let me know how yours came out!! Thanks for being a subscriber!!

@anthonybarnes 10 ай бұрын

THANK YOU!

@irish4622 2 жыл бұрын

Hi wondering if I can just use Lactobacillus Plantarum probiotic powder or acidophilus and what strength if ok? I am in a country where I cant get the cultures shipped as most of the cultures from the sausage maker needs to be in the freezer and dont have any available here.. unless i get a freezer container but will cost me so much $$$$ 😅 is there any probiotic that you recommend that i can use instead? Or can I add lactic acid powder to help with dropping the Ph?

@BillAckerman 2 жыл бұрын

Question for you, Eric, about recipes like this that use Instacure #2. After stuffing the casing and reserving a ball of the mixture for fermentation pH testing, I often have a small amount of sausage leftover. Is it safe to cook this up right away for something like adding to scrambled eggs or topping a pizza? I know that much of the nitrites will have broken down after a couple months of curing, but are the levels toxic at the start of the process? Many thanks.

@burningpentagram666 Жыл бұрын

You can actually ingest quite a lot of nitrates without any health concerns. Anything under 20 parts per million is safe.

@LJTomlinson1 2 жыл бұрын

Hay Eric after I have successfully made the Italian Genoa salami how long will it keep. Does it require refrigeration or freezer package.

@2guysandacooler 2 жыл бұрын

If you vac seal it and refrigerate it you can store it in the fridge for at least a year.. You could freeze it but the texture and flavor will slightly change

@hunterlittle3192 4 жыл бұрын

Hey guys thanks for the quick response.i am using a hana instrument ph meat tester ($100) I did calibrate before the original use and still had the calibration tags 2 weeks later so decided not to re calibrate. I checked again today and the tester was at 5.35 ( from the original 5.2 - 5.3 ) it was when I cut into the actual dry salami the the ph went to 6.5 . As well as the second one I cut into.so it was consistent. The salami looks and smells like a very happy salami but not sure now... Thansk Hunter

@2guysandacooler 4 жыл бұрын

Sounds really strange. I use a Hannah as well and they recommend calibrating before every use. Once or twice a week when not in use. (with the 4.01 testing and 7.01 testing solution) Just FYI. One way to ensure that your meter is reading accurate is to stick it in the 4.01 solution. Your reading should read 4.01 +/- .02 This is a good way to double check your calibration. If it reads true and you are properly calibrated then the only other thing I can think of is that the culture wasn't properly mixed into the meat, but that's a stretch as fresh pork meat generally has a ph of 5.7-5.9 (depending on how it was slaughtered). Once you add the starter culture and the ph drops it means that lactic acid has been produced and the meat has been acidified. This process can't be reversed. So your situation, given the information I have is very puzzling. Are you using a meat probe to stick in the meat or do you have to make a meat slurry? What is the model of your Hannah?

@hgjobe 9 ай бұрын

I am having trouble finding the B-LC 007 starter culture you mentioned in the video. Is it the same as "The Sausage Maker- Flavor of Italy"?

@2guysandacooler 9 ай бұрын

yes. Flavor of Italy is what tou want

@bluestarindustrialarts7712 Жыл бұрын

Great video featuring great application of science. My question: Sopporsadda and salamis have been being made since the 1600's. How did they achieve this before all of these digital devices and super accurate measuring equipment. A friend many years older than me from southern Italy used to make sopporsada every year without most of this stuff. He hung it under his basement stairs and used a small fan to circulate air. He made hot and sweet and it was delicious. He told me his father taught him, and his fathers father taught him, etc.

@2guysandacooler Жыл бұрын

I think you answered your own question. The art of Charcuterie has been passed down for thousands of years. Those who are fortunate enough to have learned this craft from masters before them use their senses to make these dry cured products. Color, smell, texture, and conditions are all elements to understanding what is going on with the meat. Today if you want to get into this raft, you do not have the luxury of sitting under a master salami maker. You will not know what to look for at each step along the way to see if you are on the right track. My tutorials make it a lot more approachable for the beginner to have success by using modern technology.

@OAleathaO 3 жыл бұрын

I clicked on this video to hear how to pronounce "genoa." I have been saying it the way the creator of this video says it but I've been told multiple times that I'm not pronouncing it correctly. I've been told by friends and even some deli employees that it is pronounced, JEN-O-UH instead of the way it is pronounced here, JEH-NO-UH. In any event I wound up watching the whole video anyway. lol Very interesting.

@carlucci3682 10 ай бұрын

Hi Eric, my first time using a pH meter, I have 4 buffer packets of 10.01, 9.18, 7.00, 6.86, 4.00, , how would you mix this pH 5.1, I know this sounds like dumb question, but I figured you would know, thank you.

@user-ud8hs2re3h 4 ай бұрын

Good narration I heard clean

@larrysenechal1532 4 жыл бұрын

My neighbor and I just finished making our DIY Fermenting & Curing Chamber and wanted to try making a Genoa salami. I enjoyed your video very much. I apologize is it me or did I miss the proportions of your recipe? Thanks!!!

@2guysandacooler 4 жыл бұрын

Congrats on the build.. Check the description box. I have the recipe posted there. If you have any questions lets me know. It's in percentages so you'll have to weigh your meat and fat to figure out the totals. For instance. If you have 1000g of meat and fat combines and the recipe calls for 2.5% salt. The amount of salt you add is 1000 x 2.5% = 25 or you can do it like this 1000 x .025 = 25. Just move the decimal place over 2 spots to the left on every ingredient. I just finished a batch and it came out AMAZING. I think you love this salami as your first go. Reach out of you have any problems. Remember if it was easy everyone would be doing it :)

@larrysenechal1532 4 жыл бұрын

@@2guysandacooler Very kool👍🏻🙂. Thanks Eric.

@marylafrance9547 3 жыл бұрын

Wow this is so interesting, I had no idea how fermented these meats are and what goes into the process, and the white powder is penicillium. Thanks!

@2guysandacooler 3 жыл бұрын

Right!! Salami making is very interesting!! Thanks for watching.

@joedansereau381 4 жыл бұрын

yes i would like to now more about the starter cultures and mold. is there a book you recommend.thank you joe

@2guysandacooler 4 жыл бұрын

Joe. Check out my Salami Starter Cultures and Mold Playlist. You'll get a lot of info there. Start with the one called Starter Cultures Demystified. I personally like "the Flavor of Italy" starter Culture. There's a book by Stanley Marianski called The Art of making fermented sausages: amzn.to/2wkaxzM It's great if you are planning on getting into salami making..

@82ivaylo 9 ай бұрын

It s very interesting video. So i have to add little dextrose to mold 600. It s new to me.

@onestar4912 4 жыл бұрын

Hi Have you ever tried for the beef portion of the recipe using eye of the round instead of chuck roast? In Canada the butcher's call chuck roast a blade roast. However eye of the round is readily available. Your recipe looks awesome.

@2guysandacooler 4 жыл бұрын

Absolutely. The last batch I made was with eye or round. Came out great

@onestar4912 4 жыл бұрын

Thanks for the reply!

@handyindia9494 5 жыл бұрын

Very nice video I m ur new subscriber 👍👌

@2guysandacooler 5 жыл бұрын

Excellent. Thanks for the sub and welcome to the team!!! Im glad to have you on board... If you ever have a question don't hesitate to reach out!!

@CasselC 4 жыл бұрын

What is the sausage mixer are you using? Looking for an electric one. Thank for the great videos!

@2guysandacooler 4 жыл бұрын

The mixer is from LEM. They have several. The one I'm using attaches to my meat grinder and it mixes automatically. It has a 50 pound capacity. They also have a 25 pound capacity unit: amzn.to/33nmnHZ

@hunterlittle3192 4 жыл бұрын

Sorry also used tspx 1/2 t in 4 T distilled water. Mixed in very well by hand. I have lots of experience making sausage and charcuterie but am very new to fermenting salami. Thanks again and again.

@2guysandacooler 4 жыл бұрын

Thanks for the update. I can honestly say that I have never seen this situation occur in all my years of making fermented sausages. Your conditions are perfect for tspx. Have you checked multiple points on the salami or just one spot. I mean have you checked ph at the top middle and bottom? Also be sure to clean the probe each time to get an accurate reading.

@hunterlittle3192 4 жыл бұрын

Yes checked multiple spots on 2 diferent salamis. very consistently at 6.5. I did 10lbs. about 6lbs in hog casing and a 4 lb in a synthetic casing like the ones you guys use.

@rn5598 3 жыл бұрын

What a cool channel I’ve just now come across

@matthewg4956 3 жыл бұрын

Welcome

@3Beehivesto300 4 жыл бұрын

Great video. I have a question about salt. I have been using coarse kosher salt. What salt do you use how much and why that kind of salt???

@2guysandacooler 4 жыл бұрын

Hey Justin. Thanks for the question. Any salt works as long as it doesn't have any additives. I stay away from Iodine salt but everything else is cool. What I use most is Kosher and sea salt but no specific preference between the two. It just depends on what I have at that time.

@ignaciolagozarrilli2210 3 жыл бұрын

Can you use PH strips for measuring the PH? If the answer is yes, could you please describe how do you use the strips? Ph meters are expensive. Thanks

@2guysandacooler 3 жыл бұрын

Check this video I made about that very topic: kzfaq.info/get/bejne/n8x_a6h7t9a0m5c.html

@DBBlocker Жыл бұрын

What is the sanitizer I don't see it listed and can't figure what it is named and where to get it.

@sergioctavares4480 4 жыл бұрын

Hello Erick! First of all, congratulations for the videos and the didactical ways you teach! I have one simple question: I use a refrigerator and the ink bird devices as you and the only difference is that, for space reasons, my dehumidifier is in the middle of the fridge not in the bottom. Do you see any problem or a loss of performance? Thanks!

@2guysandacooler 4 жыл бұрын

Hello Sergio. Thanks for the comment. I don't see huge difference. Just make sure the sensors are away from the humidifier (possibly closer to where your meat is..) You should be fine with that set up..

@sergioctavares4480 4 жыл бұрын

2 Guys & A Cooler Thanks Erick! I’ll take you advice into consideration.

@2guysandacooler 4 жыл бұрын

Very Cool. How is it working for you so far. That's the real test. I say if it's working fine keep it the way it is. Adjusting and fine tuning a chamber is the trickiest part about making salami or salumi. Once you have it dialed in the rest is a piece of cake!! The smallest tweaks can make all the difference. Best of luck..

@sergioctavares4480 4 жыл бұрын

2 Guys & A Cooler Hi Erick! It’s working well but the salami right in front of the fan has a thinner layer of mold. I would like to send you a picture but I don’t know if it’s possible by KZfaq. Thanks for asking! A blessed week for you and the family!

@ElanaT1 2 жыл бұрын

Can you use T-SPX culture for this recipe? And if so, can you use entirely sucrose for the sugar?

@2guysandacooler 2 жыл бұрын

you can use tspx and with tspx you can use sucrose but it will ferment much slower and not all the bacteria will thrive (some of the bacteria in TSPX require Dextrose)

@invincident1 3 жыл бұрын

I am new to charcuterie and love your channel!... I’m interested in a video about nitrates and nitrites. I recently dehydrated some celery and ground it into celery powder as I understand it is high in nitrates. I’m currently curing my 2nd pork belly for bacon and this time I’m using the celery powder for nitrates to see if I can tell a difference between it and the one I cured without nitrates. I’m making my first cappicola in a few days and was thinking of using celery powder in place of curing salta day would like to get your opinion on its use. Thankx Carl

@2guysandacooler 3 жыл бұрын

Hello Carl, Here is a series I did a while back on Nitrites/Ntrates. Once you watch it let me know if you have any questions.. there's 4 parts.. kzfaq.info/get/bejne/prZ-aZWaksWun5s.html

@giorgiomallia9267 3 жыл бұрын

Can you please post the link to the disinfectant spray you use for your grinding equipment? Thank you!

@2guysandacooler 3 жыл бұрын

Sure. Here you go: amzn.to/3cINfad

@r.ericbloomfield9682 2 жыл бұрын

is the casing. natural and how long is the salami good for in the fridge, and can you freeze it for longer ?

@2guysandacooler 2 жыл бұрын

The casing in this episode is synthetic. Here's a video I did on storing the salami: kzfaq.info/get/bejne/naigZLmn2ZnVnZc.html

@nicepush2574 5 жыл бұрын

Great, now I watched it but want a taste? It looks so good

@2guysandacooler 5 жыл бұрын

LOL... It was amazing....

@pjleveille9544 2 жыл бұрын

is there a video of the wiring of the fridge? with the dehumidifier and humidifier?

@nicholasking6066 2 жыл бұрын

If you have not made a starter culture specific vid yet then yes please make one. I will take all of the education you are willing to give lol and I'd wager I'm not alone ;~)

@2guysandacooler 2 жыл бұрын

Try this: kzfaq.info/get/bejne/pap3h7ad26zZoJ8.html

@robertpendergraft1404 3 жыл бұрын

Need to know how to make meats without nitrates or nitrites .... please help ... . Your videos are awesome thank you

@ThirdLawPair 3 жыл бұрын

What kind of casings do you use? The link in the description directed me to the entire selection of all kinds of casings.

@2guysandacooler 3 жыл бұрын

Hey Scott. Any casing they sell works for this project. I tend to use the 60mm collagen casing because i like the size and it dries in about 2 months but 70mm is very popular as well.

5 жыл бұрын

Dude that looks so Delicious. Can you point out an online course? I would like to make a curing chamber with a wine cooler and start making charcuterie!

@2guysandacooler 5 жыл бұрын

The end result is magical. In 2 months +/- i'll post the end result. My objective in the coming months is to make videos outlining the entire process for making everything from fresh sausage to smoked, and curing whole muscles and to making Salami. This is a huge field. My next video will probable making fresh bratwurst then I'll do duck prosciutto. A good place to start is by checking out this video by Meredith Leigh. She is very down to earth and incredibly easy to understand. If you search her videos you will find a few on Charcuterie. Here is one to get you started. kzfaq.info/get/bejne/b8qclpx8lZ7Nd6M.html Be sure to keep an eye out for some upcoming videos as I will eventually cover all the major topics... I hope that helps.. Eric

@DuBFxx 5 жыл бұрын

2 Guys & A Cooler Meredith makes great videos everything from butchery to fermentation to charcuterie.

@2guysandacooler 5 жыл бұрын

Absolutely.. If you have a few minutes check out this conversation that we had. Very cool stuff!! kzfaq.info/get/bejne/meCmZ6pmnK3eeZc.html

@smokedbrisket3033 2 жыл бұрын

"cuts on." 🤣 I know you're not from New Orleans (Hammond originally, as I recall), but that's such a 'yat thing to say.

@darrylturner4487 4 жыл бұрын

Is there a refrigerator out there that's similar to your that already have the temperature gauges if not can I get the information to build my own from you

@2guysandacooler 4 жыл бұрын

Hi Darryl. There are fridge units that are build specifically for making dry cured products. Here's one: www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm&Click=108419 If you want something a little more DIY you can check out my video here: kzfaq.info/get/bejne/ibGCbLiQt57Zp58.html

@johnevans2103 4 жыл бұрын

Just got a ph meter for the genoa salami I started 2 weeks ago and the ph is 8!!! I'm guessing my T-SPX never got started in the fermentation chamber? Any other insights would be much appreciated.

@2guysandacooler 4 жыл бұрын

Hey John. You might want to recalibrate the meter a few times because the ph of fresh pork meat should be at 5.6-5.9. If your ph is 8.0 then I would say you have a pork problem... Retest after a complete calibration and double check. If the ph is still 8.0 then I would toss and start over..

@dougb1615 5 жыл бұрын

I would love a video on starter culture , the difference etc. Also do you do a salami without culture? What’s the difference between salami and salumi ?

@2guysandacooler 5 жыл бұрын

Cool. Thanks for the comment. Next salami video will be without culture to show the process. Also culture video will be online soon. Salami is ground cured meat. Salumi is whole dry cured whole muscle. Someone who takes part in the art of dry curing meat is called a salumist. Hope that helps. Thanks. See you around.

@2guysandacooler 5 жыл бұрын

Hi Doug. Just to let you know I am doing a special preview of the start culture video before I release it. I wanted you to see it first: kzfaq.info/get/bejne/pap3h7ad26zZoJ8.html

@nanahana4070 3 жыл бұрын

can i ask what is good temperature to make salami or other ham? i will use refrigerator to control temperature.

@2guysandacooler 3 жыл бұрын

55f is a nice temp for salami (with a high humidity 80%)

@soniahughes8991 Жыл бұрын

Do you ever use mortons tender quick? If so do you have any recipes using this?

@2guysandacooler Жыл бұрын

I don't, sorry

@matthewg4956 4 жыл бұрын

What do you do with the meat you tested the pH with after target is hit?

@2guysandacooler 4 жыл бұрын

I toss it. You could wrap it in a collagen sheet if you want to but I never do.

@roybenotto2875 4 жыл бұрын

I real enjoy your videos,they are detailed and educational. I recently made several types of salami's using natural casing(washed really well inside and out, then placed in water with garlic) ,following your receipts. I am also trying to keep to the old way's of making salami as well. let them hang at room temp. for up to 48 hours, brushed on mold solution that I had to make up with old casings from a previous batch due to not being able to purchase mold 600 and placed them into my curing chamber very similar to your's. Temp. in cure chamber and humidity set at your recommendation. My question to you is , why did only half of my salami grow white mold and not the other? The half that did not grow mold has a sticky glue like residue on the outside on the casing. I've been told my an elder that mold will not grow with the sticky glue like residue and to wash it off. I only wash it off with water, but with no luck the residue comes back. Why does this happen and what is your recommendation?

@2guysandacooler 4 жыл бұрын

Hey Roy.. Thanks for the question. You came to the right place. Let's figure out your mold issue. Back slopping in a technique used by many as it has it's obvious economic advantages. One of the biggest drawbacks is the possibility of transferring unwanted molds. Not saying that you have bad molds as it is impossible for me to deduce not seeing, smelling, touching, them in person but I just had to get that out there. The more you cultivate p. Nalgiovense the better chance you have of it growing naturally in your chamber. The sticky mold can be several things and often is caused by a humidity that's a touch too high. I'm not sure where your humidity is but keeping it in the 75% range is a safe zone. Also making sure your probes are properly calibrated. With that out of the way you have a couple of options. (this is the one I would do) You can wash the salami with vinegar. Completely top to bottom every square inch. This will kill any unwanted molds and in essence allow you to start over. After a day (once the vinegar dries) you can rub the newly cleaned salami against the ones inoculated with mold 600. This should be enough to get the good mold growing well. A second option is to allow the salami to continue drying with the sticky mold on it. There's a decent chance (80%) that the surface mold that's on the salami will dry pout and eventually bloom. You can always wash it down later if it doesn't dry out and continues to be sticky.. Another tip I would advise is after you have really good mold coverage on your salami. Smack the salami with your hands allowing the powdery mold to fly all throughout your chamber. Do that several times and close the door. This will really help with future batches as eventually you won't need to apply anything to your salami as the mold will be there naturally.. I hope that helps. If you need any thing else let me know and be sure to let me know which method you chose to do and how it worked out for you..

@roybenotto2875 4 жыл бұрын

@@2guysandacooler I appreciate the quick response and I thank you. I will definitely be trying out your suggestions and will let you know.

@peatlap6199 Жыл бұрын

Hello I ask one one of your other videos please roughly how much water does iyour frig system use with the humidifier and how much does it put out in the dehumidifier? I no all sizes are different just roughly please.

@2guysandacooler Жыл бұрын

not much. the humidifier gets filled every other week and I rarely empty the dehumidifier