Відео

Hi, I add 3kg of pork lard to 7kg meat which brings it to 10kg total. The 10kg includes 3kg of lard. If you have any further questions feel free to let me know!

It turned out amazing, absolutley delicious. Feel free to ask any questions!

A special technique is required to keep the meat safe to eat. Improper technique will cause your pancetta to spoil. I hope this comment finds you well. Aby mięso było bezpieczne do spożycia, wymagana jest specjalna technika. Niewłaściwa technika spowoduje zepsucie pancetty. Mam nadzieję, że ten komentarz uzna Cię za dobrego.

Sorry for the late reply, you should keep your prosciutto hanging in a dark, cool and dry space such as in a garage during winter. If you have any more questions feel free to let me know!

My pleasure, feel free to ask any questions!

Hello! I usually use about 2kg, depending on the size of the leg. You should also add some crushed black pepper to the salt if you like for more flavour in the meat, or you can use paprika or crused chilie. No, you do not keep it in refrigeration, you keep it in a cool dry place like a garage for as long as you like. I use cooking salt. I suggest you watch the full video because It explains all of your questions. Thanks for your comment

Though I don't have beef.

Hello Ana, I hang my salami in the garage during winter

Hello Jon! The cacciatore is made in winter time so you hang them in your garage for 4 weeks. On the skin, a white mould will form on the skin of the salami which is normal. All you do is get a damp rag and clean it off and then let them air dry. The temperature does not need to be specific, as long as it is in between 5-10 degrees Celsius outside. They should also be getting a bit of air so I recommend hanging them in a garage with a window or door open. There also does not need to be a certain humidity, they just need to be in cold weather outside. I appreciate your comment Jon. I also thank you for being a subscriber to my channel. If you have any more questions, feel free to let me know as I am here to help!

Thank you for your comment!

Thank you! I am glad to hear that I have taught you something new!

Thanks for the comment Giuseppe!

Can you show us the end result and how long you leave it hanging for.

@@rossp6596 Hello Ross, I cannot show you the end result at this stage because it has already been eaten, but I will show the results when I make my next lot next year. You need to hang your pancetta for 3 weeks in a cool environment. Before you hang it, you need to cover the meat of your pancetta with black pepper or chilli. After 3 weeks, your pancetta will be ready to be eaten. I hope this helps!

Thank you for your comment Giuseppe!

Hi Giuseppe, thank your for the sub. It is critical to let the meat rest overnight and then you can fill the next day. I appreciate your comment, thank you!

Hello Dabian! I am sorry but these knifes are not available anymore. You can buy sausage pickers online but they do not have the knife. If you have anymore questions, feel free to ask. Thank you!

I will make a video soon where I will tell you the exact recipe!

It is a very important step to punch holes into the casings. If you have any air in your salami, it will ruin them. The mould will always enter the salami, it is a normal process. It can be easily wiped off with a wet towel. I have been a butcher my whole life! I know what I am doing! I hope this is helpful to you, if you have any questions, feel free to ask!

The salami i made in this video turned out amazing! You can check them out on my Instagram ➡ instagram.com/p/CG9aeVklFQ9/

Hello There! I apologize for the late reply. The drying process is all done naturally, I use no chemicals, the salami is dried in a well-ventilated area (under a veranda is where I dry them). Whilst the salmi is drying, you are expected to see mould on the casing of your salami, it just wipes off with a wet cloth. I hope this is helpful to you, if you have any other questions, feel free to ask!

They are the best!

Hello Jessie! It is alright that you have used a lower alcohol but have you pricked the salami while you were making them for draining while they were fresh?

@@MasterGiuseppe I just used salt to cure the meat then added some peppercorn, grounded hot chilies , alcohol then stuffed it into dry casing. After that I just hang them in my kitchen place ( with 88% humidity). That’s all I’ve done. Thank you so much for replying me ^^ wish that I found your channel earlier. Have a good day!

I recently learnt how to make salami and I had no liquid at all , tasted great

You can watch my other video which I explain how to make the pork meat for the salami

In my next video, I will suggest spices you can use for you salami

@@MasterGiuseppe I was asking for others basically, I'm actually a retired chef and make my own sausage and and other cured meat products.

Not at all, the mould is supposed to be there, just wash it off with a wet towel

@@MasterGiuseppe Awesome thanks