My dad used to hang them to dry in the cantina with window open a crack! But then he would jar it in oil.I love the sausage like this. Finely sliced with bread. Makes me miss my dad.
poking holes: get a wine cork and put in several needles with pliers and you have a perfect sausage hole pricker. This is much more comfortable than the little tool you have. Great productions Coias! I live in TX and can't find the pepper paste you talk about.
My Hungarian parents used to smoke them until the neighbours complained, lol. 🇭🇺🇨🇦 That was back in the late 60s - early 70s. Growing up they made their own sausage every Autumn until they stopped in the mid to late 80s. Great memories, thank you, Ivo. 😘
I only recently have gotten interested in making Italian sausage. I’m 62 polish guy, my dad passed at 87 a few years, and my polish grandmother was born in Poland around 1900. Her recipe for polish sausage was tight to her by her mother in Poland etc. And then was learned by dad who then taught me. It is about tradition. I have taught my son as well. I get the same sense of tradition with you too. I will try your sausage recipe this weekend.
World class narration from an obvious master. My buddy makes a dried Italian sausage that includes fennel and anise. He mentioned that you need to prick the sausage but I didn’t realize how much. Thanks for sharing!
We make about 600 lbs every February. My grandpa brought the recipe with him from Italy - pork, crushed red pepper, black pepper, salt, ground fennel seed, and garlic (we use granulated garlic now). He butchered a hog in his garage in the winter and the sausage hung in (unlinked) casings for a week then be cooked and packed in lard in quart jars. I took over the operation after he passed and it has evolved some in the last 3 decades. Recipe is the same but the hand cranked grinder has been shelved for a motor driven grinder. Now make it from pork shoulder instead of butchering a hog. Also no longer pack in lard we vac seal and freeze. We link some and freeze it after hanging one day; we mostly hang straight casings for 3- 6 days (depends on the weather) then cut it, cook it, bag it and freeze it. Also save some loose for making patties or for other recipes. Between my siblings, 8 kids an their fams we usually make 6-800 lbs each year and get it all hung in the garage in a day.
In Australia, we just made ours a few weeks ago, really enjoyed your video, wonderful clear relaxed and detailed description of the process. Keep tradition alive.
Thank you for the amazing video and making it look so simple. It gives me the confidence to try this myself. Now I'm not Italian but I should have been. Because I love all food that's Italian. It's the best.
Thanks for sharing. I prefer to twist the sausage. An experienced maker can get just the right amount of meat in the casing leaving enough room for twisting, it's a lot faster. You would think someone would invent a pricker that isn't so labor intensive, like a small roller with a bunch of needles made out of some hardware in my garage. This video really made me think!
I camp often and im trying to stay away from canned or grocery products full of preservatives, so after making a few home made sausages this is exactly what i need to learn next. Thank you!
Hi! Hendry another suggestion just soaked them in water for it 3 to 5 mins and the casing can be easily removed. Thank you, your teaching & explanation was fantastic I learn some new information from your explanation you are great.
Super the way you explain all in full detail. If I even had a question you answered it already 2 seconds later. Super to see how passionate you are about your meat. No serious my wife is kicking my ass to start making sausage now and I feel the need to do so as I get inspired by your Glow🥰🥰🥰
So glad to hear you are going to start making sausage and here's my video on sausage making that may help you :) ua-cam.com/video/4iINoN4UKxs/v-deo.htmlsi=wSs3315fdnLlGN3z
I used a paint brush comb, clean of course. It has two dozen perfectly sized little spikes on it. Two more weeks till my sausage is ready . I used your recipe minus the pepper sauce. I can't wait!!
Good heavens, you are a Godsend! I received a sausage grinder/stuffer attachment for my stand mixer, and bought a book I - the book had a ton of excellent reviews, but what I got was 300+ pages of sausage theory. In just under an hour, I have ten times the confidence and infinitely more applicable knowledge than Ye Olde Tome of Sausage Creation offered me in the past 6 months. And I learned how to make my own capicole, too! Thank you very, very much!
Thankyou very much for the information. This year my husband and I made his mothers recipe. They came out great, but she never taught me how to dry the sausages. Now I know how, thankyou again. Ont. Can.
Very nice video! Second generation Abruzzese in Toronto. It's February 18, and we are just about to take our sausages down that have been hanging since mid-January. This is just the same as we do it, although before vacuum sealing my parents used to preserve them in lard from the pig, rather than vegetable oil.
Beautiful, beautiful video Sir. Thank you. The wine one & sausages recepie, nice as we'll. Fully explained, just love it ! I have a very old recepie from Latin area, minted meat on charcoal. Taste amazing, just let me know. Liked and subscribed of courses 👍🏻
@@CookingwiththeCoias Not at all, you deserve all the praise. I know a bit about the process of making sausages, but then you and your Mrs, come with tips that I have never came across before. That's awesome, most appreciated.
What do you think about the idea of fermenting them first? I read that it's good to put them in a warm environment (21°c) for around 24 hrs before hanging them in a cooler place. This apparently has the advantage of lowering the ph, which helps lower the chance of bacterial growth as well as giving the sausage extra tang. What do you think?
I have never tried that - 21 deg. C is pretty hot, so not sure I would do that. Sounds risky to me. However, If you do try it, let me k now how you make out :)
I add FLC or BLC culture to the meat before I grind it. After stuffing, I ferment at about 90 F for 24 hrs. Wouldn't do this without the starter culture.
depending on which part of italy, lard was used to preserve and olive oil, but definitely not vegetable oil in northern italy, because you had to buy the oil while you made the olive oil or you traded it for other foods.
Great video just brought back some happy memories, dad with his 3 brothers would get stuck into Italian sausage making just like grandparents would be doing . Great tutorial video just subscribed to your channel. Happy New Year
Man that looks good! I always heard that the more you love sausage the less you need to know what's in it. I do love sausage! Great video,just subscribed!
This is a wonderful video, very clear and very informative. If weather is not suitable where we are, can we use an old fridge to dry out the sausage instead of a basement? we can control temp and humidity inside of a fridge. Thank you for this video, i am sure i will watch other videos of your too. Ah forgot to ask, any idea on where we can get temperature and humidity meter like the one you are using? nothing too fancy or expensive, Thanks again
A fridge is a perfect way to dry your sausage and as for the gauge, mine is also just an economical one - no expensive at all . I bought it at my local CDN Tire, but any hardware store will have them, in fact, Walmart probably does as well :) You do not need to spend a lot - a simple gauge is all you will need. Good luck - it's a lot of fun to do and great to enjoy eating it afterwards
I've been working at a body shop for a bit now and extra tips I learned was if you're painting the door, it's better to take off the mirror and belt molding (the trim at the bottom of the window) for a better paint job in the end. The mirror can get in the way, and if you're unlucky, the clear coat could stick in that gap between the door and the belt molding.
I have dried Italian sausages with my family in 4 different houses and we've obtained 4 different results. I don't know what the heck is going on in my cousin Patrick's basement, but it took 6 weeks and all the sausages with covered with green/turquoise molds. We've spent hours cleaning them with a mix of water and vinegar. The results was still delicious.
So glad the results ended up well, and the issue between the different houses is the humidity level and sounds like with all that mould, that the humidity level is far too high. You can put a humidity gauge to verify, and try to keep humidity at around 70%. You made need to use a de-humidifier and if you do, it will blow air when running, so make sure the air is pointing away from the sausage on not blowing on them👍👍
@@CookingwiththeCoias Good evening. Thanks for your reply. If the room that you use for drying sausage develop molds, that means your room is perfect! These molds are penicillin. It's exactly the same molds than the white crust on Brie cheese. These are friendly and healthy bacteria. They also help conserving the sausage from bad bacteria. Traditional Italian sausages, and French saucissons all have some. We just got scared when we saw greenish/turquoise molds on the one we made in 2017, and decided to remove it, but it was consumable. Curing meat is a pretty complex topic. Thanks a lot. Enjoy it.
Very reminiscent of my family. Never knew how they did it but it was always delicious! Can I use a refrigerator to dry the sausage in place of a cold room? I can regulate the humidity with a controller and a humidifier. Will that still work? Grazie!
❤ this was super awesome to watch. Thanks so much for the video. QUESTION. If you don’t have a cantina. Or a cold room/basement …. Would a back yard shed be okay or what other options? ( if you know?) Thanks again
You can use a refrigerator but just make sure it hangs freely with nothing touching it and try to keep humidity at around 70%. If you have an outdoor shed, that stays cold and doesn't freeze (34 - 39 degrees F) it would work. Just keep in mind the sun might make your shed very hot and be aware of critters 🙂 The fridge would be a good choice 👍
Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt (with the right percentage of curing nitrate)20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.
@@CookingwiththeCoias Grazie. That is what I thought. Is it necessary to use bacterium to the mix or spray on the sausage while hanging? Also, my refrigerator has a minimum of 40f degrees. Can the meat cure above that temp? Ciao
#2 salt is for meat that requires extended drying and will not be cooked. It also locks in the red color of the meat so finished product doesn't look grey. It has a mixture of nitrate & nitrite of around 6+%, the remainder is common salt. 1 pound of cure salt weighs 448 grams (16 ounces). Of that 26.88 grams (at 6%) is curing salt. There's approximately 28 grams to an ounce. You use one teaspoon of cure salt for every 5 pounds of meat. That goes on scale first then non iodized salt is added to that to get 3% salinity of meat weight. Maximum allowable limit of nitrite is 156ppm. That's the MAX. Color fixation can be achieved with as little as 75ppm (~1/2 the max). Dextrose is added to feed bacteria that is selectively added to the mix (to achieve that "tang" sourness you get with some sausages). It has 80% the sweetness of regular sugar so you could use that, just calculate for the difference.
@@carfvallrightsreservedwith6649 I read that nitrate cause cancer, bunch studies done and Dr say that we should not eat meat that has nitrate in it. Old timers didn't use it.
This can also be done in a refrigerator converted into a drying chamber by adding a few pieces of electronic equipment. so you can control your humidity and temperature. For those of you without cantinas
Thank you for your really professional and informative video. One question: does it need any additional material to ptotect from dangerous bacteria or botulism or something? Or does salt and spices just prevent that?
Great video with great detail! Grew up the same way! Parents from Italy. Love it. Do you use the same recipe for your dried sausage as your fresh sausage and do you use curing salt #2 or nothing?
@@CookingwiththeCoias Thanks for the reply. I do the same and my father did as well but I recently watched some videos on the topic and was worried about botulism and wondered if I was just lucky all these years never to have contracted it. SO i'm going to stick with my non curing salt recipe then. I may try your recipe as well since the red pepper puree sounds tasty. Thanks again. You have a new subscriber. PS I did make a video years ago making sausage with my brothers but it quickly turned into comedy hour. It still turned out pretty good. though.
WHEN I MAKE MY SAUSAGES THAT MY FATHER USED TO MAKE. THEY ARE THE BEST AND YOU WON'T REGRET IT. I take 11 lb of ground pork shoulders is the best . I then put 5 measuring tablespoons of salt. Or you can use half of curing salt and half of pickling salt. Then i mix 4 table spoons of my home made hot peppers in olive oil finely chopped that I preserved. OR you can use 4 tablespoons of dried hot chili peppers. Then I use 4 tbsp of regular paprika or smoked paprika if you like. They are both good. I do half of each. Then the leftovers you can fry loosely on a frying pan with a bit of olive oil. They taste fantastic. When they are already cooked which only takes a few minutes. You can beat up an egg and throw it in the mix and just until the egg is cooked. It tastes great
Himalayan salt has less sodium than regular salt, so you would need to add more (most likely around 30% more) As for Bactofirm T-SPX, I have never used it and have never had a problem, but it can be used :)
You can use ANY salt, but avoid iodized salt. Volumes change between varieties of salt but salinity is constant with weight. Weigh meat at beginning, convert to grams, and multiple by .03 (3%) and put that much salt you have on hand with the weighed meat.
You do not add any Prague Powder #2 or other curing salts for these? Or is the salt and spices enough to cure the meat? Thanks and we love your videos! We made capicola the from your other video and it turned out incredible!
So happy to hear you made the capicolo and that it turned out great 👍👍 as for the dried sausage, the spices/salt I used, combined with the cool temperature is more than enough to cure - nothing else required 👍👍
I always thought a lot of salt was used for this. and.. green green bananas in Canada, ha. We get them like that here in Italy, too. I have a friend who has an agritourismo and he slaughters a hog every year and makes his own sausages. When you go up the ladder in his barn and into his sausage room you see almost a hundred sausages hanging, all different sizes because they are hand made. ciao.
Outside is best - mine is under my front porch, outside :) Inside is possible, but not ideal...may need to add a humidifier etc... Outside is what you want
Yes - I use the same recipe as per my previous video and the salt is sufficient - no need to add any more :) The only difference I do is use a bit less fat for the sausage I intend on drying :)
@@CookingwiththeCoias Thank you for helping me. One more question. In your video you mentioned 39 and 40• F. Is there a minimum and maximum temperature range?
@@giovannidongatto4192 actually temp recommended is minimum 45 degrees F and no higher than 55 degrees. First week humidity around 85%, then drop it 10% every week till you hit the (like he said) 55-60%. Weigh linked sausage before placing in drying chamber and calculate 35-45% weight loss. Check it at 35%. If too soft for your liking wait till 40% loss is hit. Check again. This is where many like it. If it drys to rock hard grate it up and sprinkle it over your breakfast or add it to your green beans. 😉
Technically you could but that might be a bit more difficult and you definitely do not want to weaken the casing in order to prevent it from splitting open while being filled 👍👍
Awesome! Bet it's yummy! I'm not sure it's possible to make bad cured sausage? I make a smoke cured Hungarian sausage that'll blow your socks off. I find sausage making a very forgiving endeavor.
My grandmother made just a breafast sausage and put it in old fashion white flour bags we had a screened in porch and she hung the bags in there God that's been a eternity ago but we have not had cold enough wininters for that in a few years
I remmber back in the early 60s my grandmother did the same she hung breafast sausage in a white flour sack on the back porch it was screened in Lord that was some good sausage but we don't have that cold of winters any more to do that I was so young so many years ago miss those days
If we vacuum seal with an added O2 absorbing packet, then store in a cool environment like a basement or root cellar, curious how long these will last?
Once it's vacuumed sealed, you really do not need any packet enclosed and I've successfully stored mine for up to 3 years. You can most likely go longer but I just haven't tried as typically, we eat them all within a year 🙂
FYI sure way to stop your sausage end knots from slipping. A trick my father taught me. Tie the end but leave about 3cm (1inch) of casing after the knot. Then spread the end casing and tie another knot so that it catches the casing across its middle. So you end up with two knots with casing in the middle. Bada bing, bada boom! You’re welcome!
I just subscribed to your channel. How did you make your cantina to dry the sausages? I live in a small town so space is limited. I have access to a ranch property but it is 40 miles away . I would be willing to build here if I knew what I was building. Please give me a clue. Thank you from Texas. It doesn't get cold for long periods so how would I keep the sausages cold in order to dry them.
...you need about 4 - 6 weeks of colder temps to dry the sausage - otherwise, you can use your fridge, but again, they need to hang with air all around. My cantina is under my front porch. It's basically, an outside basement room...a room that is completely outside. So you could dig yourself a cantina :) Facing north or west is best - facing south is worse. Good luck - sounds like a fun project :)
i like to use the 3/8 inch size mincer plate for grinding my sausage meat, when I know I'm going to dry that batch ua-cam.com/video/4iINoN4UKxs/v-deo.htmlsi=dHIYCD8ZGsOmZ2JI
I just dried some store bought sausage in my fridge, I did not poke it and i put some table salt on the outside, waited 4 weeks and it tasted good. My question is can i now buy store bought sausage poke it and use a fridge with controlled humidity rather than a cold room? Thanks.
Although I have never done that (because I have a cold room) Yes - that should work ,- poke it, hang it, ensure nothing is touching it and control the humidity and you should be good 👍
Ok. Great video. Maybe you can help me. My grandfather made dry sausage. He came from Calabria Italy. His father was the town's butcher. Needless to say we use his recipe. When my grandfather dried the sausage my mother said he just added more salt. Verses making it for fresh. No special salt. No making a culture. He just made it hung it out in the enclosed porh in the winter time. No temperature moderating. I don't even know if he checked humidity. Obviously it was an art. I guess my question would be. If I follow your steps with my grandfather's recipe. Can I dry this in a refrigerator? I don't have a cantina.
Yes you can use a refrigerator - just make sure they hang freely without anything touching them and if you can try to keep humidity around 70%, that would be good ...as for adding the extra salt, many people did that as an extra precaution to help with the curing process, but it really is not necessary 👍🙂
As long as the sausage did not freeze, you should be ok - for extreme cold, you can plug your air vents temporarily - however, if you want, you can use a heater but I would suggest putting it on the lowest setting...as long as you temp is above 32 deg F, things will be fine 👍👍
You gave me the greatest tip. Squeeze the drying sausage once in a while so there is no voids in the middle at the end. You are wasting your talent, you should be professor.
instead of hanging the sausage can you dry the meat by packing it in salt and changing the salt every day until there is no more liquid? then smoking the sausage
That sausage was just dried and not fermented. Still delicious I’m sure, but just lacking that acidity. It worked because the pepper spices and low curing temps keep bad bacteria from over populating the meat during the drying process. Since no cultures were added, I wouldn’t recommend 21 to 26 C fermentation. However, I have seen it done with highly pepper spiced sausages (particularly the Calabrese types with the hot peppers dried or sauced).
My dad used to hang them to dry in the cantina with window open a crack! But then he would jar it in oil.I love the sausage like this. Finely sliced with bread. Makes me miss my dad.
This guy is incredible...
This is exactly how my parents made it. They're gone now, but I am carrying on the tradition! Thanks for sharing!
Pass it down! I think anyone would figuratively kill for skills like these. Entire cultures could have fallen if not for well preserved meat!
@@beans1557 most people are to l@zy and would st@eve if it weren't for. Grocery starve
poking holes: get a wine cork and put in several needles with pliers and you have a perfect sausage hole pricker. This is much more comfortable than the little tool you have. Great productions Coias! I live in TX and can't find the pepper paste you talk about.
Make it
I used a paint brush comb
Thanks for the tip
My Hungarian parents used to smoke them until the neighbours complained, lol. 🇭🇺🇨🇦 That was back in the late 60s - early 70s. Growing up they made their own sausage every Autumn until they stopped in the mid to late 80s. Great memories, thank you, Ivo. 😘
?y grandparents did this much different
there are still ppl here in hungary making hteir own. but it is getting rare. I hope to start making my own kolbász, szalámi
and peperoni soon
My neighbors liked it when I smoked sausage
New to the channel and I can't believe how concise clear Etc the information is. True pleasure I will be putting this information to use. Thank you
So glad you enjoyed this episode and thanks for the kind feedback - I appreciate it very much!!
I only recently have gotten interested in making Italian sausage. I’m 62 polish guy, my dad passed at 87 a few years, and my polish grandmother was born in Poland around 1900. Her recipe for polish sausage was tight to her by her mother in Poland etc. And then was learned by dad who then taught me. It is about tradition. I have taught my son as well. I get the same sense of tradition with you too. I will try your sausage recipe this weekend.
Great to hear from you Lawrence and thanks for sharing your memories - hope you are enjoying this weekend's sausage making :)
polska gurom
#2 curing salt.
World class narration from an obvious master. My buddy makes a dried Italian sausage that includes fennel and anise. He mentioned that you need to prick the sausage but I didn’t realize how much. Thanks for sharing!
Yes, fennel seeds is a must. It adds a lot of great flavor
We make about 600 lbs every February. My grandpa brought the recipe with him from Italy - pork, crushed red pepper, black pepper, salt, ground fennel seed, and garlic (we use granulated garlic now). He butchered a hog in his garage in the winter and the sausage hung in (unlinked) casings for a week then be cooked and packed in lard in quart jars. I took over the operation after he passed and it has evolved some in the last 3 decades. Recipe is the same but the hand cranked grinder has been shelved for a motor driven grinder. Now make it from pork shoulder instead of butchering a hog. Also no longer pack in lard we vac seal and freeze. We link some and freeze it after hanging one day; we mostly hang straight casings for 3- 6 days (depends on the weather) then cut it, cook it, bag it and freeze it. Also save some loose for making patties or for other recipes. Between my siblings, 8 kids an their fams we usually make 6-800 lbs each year and get it all hung in the garage in a day.
Wow - that is amazing!!
In Australia, we just made ours a few weeks ago, really enjoyed your video, wonderful clear relaxed and detailed description of the process. Keep tradition alive.
Thank you for the amazing video and making it look so simple. It gives me the confidence to try this myself. Now I'm not Italian but I should have been. Because I love all food that's Italian. It's the best.
LOL....I love it👍👍😊😊
Thanks for sharing. I prefer to twist the sausage. An experienced maker can get just the right amount of meat in the casing leaving enough room for twisting, it's a lot faster. You would think someone would invent a pricker that isn't so labor intensive, like a small roller with a bunch of needles made out of some hardware in my garage. This video really made me think!
Good idea 👍👍
Paint brush comb
Old School and great eats. My family were butchers in East Chicago, Indiana. Thank you.
It's very interesting to me. I am learning how to make dry sausages at home. Thank you!
This is excelent tutorial . Informative , detailed and Uselfish . Cudos brother.
Love your stuff keep it up. Your traditions are similar to my upbringing. Can’t wait to try a few of your recipes. Thanks for posting.
Excellent tutorial.
Thanks. And regards from SA.
Thank you for this video tutorial. I'm looking forward to trying this.
I’m so happy to see you again. Its been a long time. Great videos keep up the great work
I camp often and im trying to stay away from canned or grocery products full of preservatives, so after making a few home made sausages this is exactly what i need to learn next. Thank you!
....these are perfect for camping 👍👍
Great video sir and your way of presentation is very natural and organic
Hi! Hendry another suggestion just soaked them in water for it 3 to 5 mins and the casing can be easily removed. Thank you, your teaching & explanation was fantastic I learn some new information from your explanation you are great.
Thanks for the video and yet ANOTHER use for a Knob Hill Farms basket!
I’m going to starting doing my dry sausage and my capicoll, you’re a great teacher. Thank you.
...it's a great hobby...you are going to love it!!
Can I hang these sausages in my refrigerator to dry out?
@@jamestate9423 yes you can, just ensure that it hangs freely with nothing touching it and try to keep humidity around 70% 👍👍
Super the way you explain all in full detail. If I even had a question you answered it already 2 seconds later. Super to see how passionate you are about your meat. No serious my wife is kicking my ass to start making sausage now and I feel the need to do so as I get inspired by your Glow🥰🥰🥰
So glad to hear you are going to start making sausage and here's my video on sausage making that may help you :) ua-cam.com/video/4iINoN4UKxs/v-deo.htmlsi=wSs3315fdnLlGN3z
This is call work experience. Never found vast details on salami makings ❤❤❤
I used a paint brush comb, clean of course. It has two dozen perfectly sized little spikes on it. Two more weeks till my sausage is ready . I used your recipe minus the pepper sauce. I can't wait!!
Sounds good👍👍
Good heavens, you are a Godsend! I received a sausage grinder/stuffer attachment for my stand mixer, and bought a book I - the book had a ton of excellent reviews, but what I got was 300+ pages of sausage theory. In just under an hour, I have ten times the confidence and infinitely more applicable knowledge than Ye Olde Tome of Sausage Creation offered me in the past 6 months. And I learned how to make my own capicole, too! Thank you very, very much!
So glad you are enjoying our channel 👍👍Makes me happy 😊😊😊
@@CookingwiththeCoias hello do you have to add more salt then regular sausage or do you use curing salts?
@@ftstool462 you do not have to add more salt, but if you want to, you certainly can
You're the uncle I never had. thanks for sharing!
LOL.... Thanks 🙂🙂
I imagine it would steam beautifully in a clay pot with rice. Thanks. I've been looking for ways to make meat shelf stable at room temperature.
the best video! Thank you! Detail is everything.
Thankyou very much for the information. This year my husband and I made his mothers recipe. They came out great, but she never taught me how to dry the sausages. Now I know how, thankyou again. Ont. Can.
So glad you enjoyed this episode and great to hear from you in ON :)
Very nice video! Second generation Abruzzese in Toronto. It's February 18, and we are just about to take our sausages down that have been hanging since mid-January. This is just the same as we do it, although before vacuum sealing my parents used to preserve them in lard from the pig, rather than vegetable oil.
Great to hear from a fellow Abruzzese in Toronto 👍 and glad to hear your dried sausage is curing nicely and almost ready 🙂
Beautiful, beautiful video Sir. Thank you. The wine one & sausages recepie, nice as we'll. Fully explained, just love it !
I have a very old recepie from Latin area, minted meat on charcoal. Taste amazing, just let me know. Liked and subscribed of courses 👍🏻
So glad you are enjoying the videos and thanks for such great feedback 👍
Yummy sausage, Chef. Simply & clearly explained. Grazie from Barcelona (Catalunya!)
I was just in Barcelona in September - beautiful city - loved it there 👍👍
Very thorough and professional video. Thank you very much for many great and useful tips.
so glad you enjoyed this video and thanks for the kind feedback - very much appreciated!!
@@CookingwiththeCoias Not at all, you deserve all the praise. I know a bit about the process of making sausages, but then you and your Mrs, come with tips that I have never came across before. That's awesome, most appreciated.
@@CookingwiththeCoias God bless you and also your loved ones 🙏
What do you think about the idea of fermenting them first? I read that it's good to put them in a warm environment (21°c) for around 24 hrs before hanging them in a cooler place. This apparently has the advantage of lowering the ph, which helps lower the chance of bacterial growth as well as giving the sausage extra tang. What do you think?
I have never tried that - 21 deg. C is pretty hot, so not sure I would do that. Sounds risky to me. However, If you do try it, let me k now how you make out :)
I add FLC or BLC culture to the meat before I grind it. After stuffing, I ferment at about 90 F for 24 hrs. Wouldn't do this without the starter culture.
@@CookingwiththeCoias fermenting it requires adding a culture first... but I like the simplistic way you are doing it
depending on which part of italy, lard was used to preserve and olive oil, but definitely not vegetable oil in northern italy, because you had to buy the oil while you made the olive oil or you traded it for other foods.
My grandpa taught me this too. But we salted the a little bit before hanging them. AMAZINGLY EASY
Thank you for the squeeze tip. Always had holes/gaps in mine. Just squeezed mine tonight let's see how turn out.
...you will notice a big difference 👍
My Dad use to buy sausage from the grocery store and hang it in his closet. Best sausage ever.
Yeah my grandpa hung it in the basement
Great video just brought back some happy memories, dad with his 3 brothers would get stuck into Italian sausage making just like grandparents would be doing . Great tutorial video just subscribed to your channel. Happy New Year
Man that looks good! I always heard that the more you love sausage the less you need to know what's in it. I do love sausage! Great video,just subscribed!
BEAUTIFUL EXPLANATION!!!!!!!Thanks..
Great video, wish you would have shared the sausage recipe, I looks absolutely fantastic.
Hi Joe - you can find my sausage recipe in the description of this video: ua-cam.com/video/4iINoN4UKxs/v-deo.html Hope you get a chance to try it :)
In Bulgaria we do the same thing and i luv it
This is a wonderful video, very clear and very informative. If weather is not suitable where we are, can we use an old fridge to dry out the sausage instead of a basement? we can control temp and humidity inside of a fridge. Thank you for this video, i am sure i will watch other videos of your too.
Ah forgot to ask, any idea on where we can get temperature and humidity meter like the one you are using? nothing too fancy or expensive, Thanks again
A fridge is a perfect way to dry your sausage and as for the gauge, mine is also just an economical one - no expensive at all . I bought it at my local CDN Tire, but any hardware store will have them, in fact, Walmart probably does as well :) You do not need to spend a lot - a simple gauge is all you will need. Good luck - it's a lot of fun to do and great to enjoy eating it afterwards
I've been working at a body shop for a bit now and extra tips I learned was if you're painting the door, it's better to take off the mirror and belt molding (the trim at the bottom of the window) for a better paint job in the end. The mirror can get in the way, and if you're unlucky, the clear coat could stick in that gap between the door and the belt molding.
Another great video! Now I just need to build a Cantina... 🙄 Many thanks once again!
I have dried Italian sausages with my family in 4 different houses and we've obtained 4 different results. I don't know what the heck is going on in my cousin Patrick's basement, but it took 6 weeks and all the sausages with covered with green/turquoise molds. We've spent hours cleaning them with a mix of water and vinegar. The results was still delicious.
So glad the results ended up well, and the issue between the different houses is the humidity level and sounds like with all that mould, that the humidity level is far too high. You can put a humidity gauge to verify, and try to keep humidity at around 70%. You made need to use a de-humidifier and if you do, it will blow air when running, so make sure the air is pointing away from the sausage on not blowing on them👍👍
@@CookingwiththeCoias Good evening. Thanks for your reply. If the room that you use for drying sausage develop molds, that means your room is perfect! These molds are penicillin. It's exactly the same molds than the white crust on Brie cheese. These are friendly and healthy bacteria. They also help conserving the sausage from bad bacteria. Traditional Italian sausages, and French saucissons all have some. We just got scared when we saw greenish/turquoise molds on the one we made in 2017, and decided to remove it, but it was consumable. Curing meat is a pretty complex topic.
Thanks a lot. Enjoy it.
Thanks for sharing your knowledge
Very reminiscent of my family. Never knew how they did it but it was always delicious! Can I use a refrigerator to dry the sausage in place of a cold room? I can regulate the humidity with a controller and a humidifier. Will that still work? Grazie!
yes - the refrigerator will work - just make sure there is air flow all around :)
Regulate temp too. Most standard fridges won't let you adjust temp up to 50-55° F.
a wine fridge would work well
Very informative video.
You lost me at contina 🤣 its 68 in February here. I loved your sausage video And i will find a way to do this! Thanks
I make a German venison dried sausage here in Central Texas put I'm gonna give that a try
Sounds like it's going to be really good 👍👍👍
Thank you Evo! That video was helpful!
❤ this was super awesome to watch. Thanks so much for the video.
QUESTION. If you don’t have a cantina. Or a cold room/basement …. Would a back yard shed be okay or what other options? ( if you know?)
Thanks again
You can use a refrigerator but just make sure it hangs freely with nothing touching it and try to keep humidity at around 70%. If you have an outdoor shed, that stays cold and doesn't freeze (34 - 39 degrees F) it would work. Just keep in mind the sun might make your shed very hot and be aware of critters 🙂 The fridge would be a good choice 👍
Thank you !
Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt (with the right percentage of curing nitrate)20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.
Thanks for writing in and sharing your recipe :)
😀👍👍❤ very clear explanations. I just "subscribed", hit the "notification bell" and with a "thumbs up".
Welcome aboard! I have plenty more to share so stay tuned :)
totally awesome!!!
Molto Bene! Great video. I am going to give it a shot with a mini fridge. Why do some people use Pink salt #2 0. Dextrose and recipe's
Pink curing salt is like a specialty salt, that specializes in curing meat - I have never had a problem and found that regular salt works just fine :)
@@CookingwiththeCoias Grazie. That is what I thought. Is it necessary to use bacterium to the mix or spray on the sausage while hanging? Also, my refrigerator has a minimum of 40f degrees. Can the meat cure above that temp? Ciao
@@giovannidongatto4192 minimum of 40?, and it'll go above that? Perfect.
#2 salt is for meat that requires extended drying and will not be cooked. It also locks in the red color of the meat so finished product doesn't look grey.
It has a mixture of nitrate & nitrite of around 6+%, the remainder is common salt. 1 pound of cure salt weighs 448 grams (16 ounces). Of that 26.88 grams (at 6%) is curing salt. There's approximately 28 grams to an ounce. You use one teaspoon of cure salt for every 5 pounds of meat. That goes on scale first then non iodized salt is added to that to get 3% salinity of meat weight.
Maximum allowable limit of nitrite is 156ppm. That's the MAX. Color fixation can be achieved with as little as 75ppm (~1/2 the max).
Dextrose is added to feed bacteria that is selectively added to the mix (to achieve that "tang" sourness you get with some sausages). It has 80% the sweetness of regular sugar so you could use that, just calculate for the difference.
@@carfvallrightsreservedwith6649 I read that nitrate cause cancer, bunch studies done and Dr say that we should not eat meat that has nitrate in it. Old timers didn't use it.
Nice.Actually, the white mould we call it " la fleur"=flower means the dry sausage are good
This can also be done in a refrigerator converted into a drying chamber by adding a few pieces of electronic equipment. so you can control your humidity and temperature. For those of you without cantinas
You are the thundermist guy to correct?
Can you tell me what equipment I need or what should I google. I live in an apartment. And love sausage more than regular cooked meat. Thank you
Greetings from the UK, I just subscribed.
Thank you for your really professional and informative video. One question: does it need any additional material to ptotect from dangerous bacteria or botulism or something? Or does salt and spices just prevent that?
Our family has never used anything other than regular salt and spices, along with a cold room 😊 😊
@@CookingwiththeCoias Thank you very much for answer! good luck to you and your family
Great video with great detail! Grew up the same way! Parents from Italy. Love it. Do you use the same recipe for your dried sausage as your fresh sausage and do you use curing salt #2 or nothing?
yes, I use the same recipe as my fresh sausage, but when I hang it to dry, I like to make it just a bit leaner and I just use regular salt :)
@@CookingwiththeCoias Thanks for the reply. I do the same and my father did as well but I recently watched some videos on the topic and was worried about botulism and wondered if I was just lucky all these years never to have contracted it. SO i'm going to stick with my non curing salt recipe then. I may try your recipe as well since the red pepper puree sounds tasty.
Thanks again. You have a new subscriber. PS I did make a video years ago making sausage with my brothers but it quickly turned into comedy hour. It still turned out pretty good. though.
Looks Amazing. Excited to try. Can you help with a short question? If we are used to the feel test, is there a typical weight loss % we can look for?
not sure about the weight loss, but when you squeeze the sausage, it should be firm right through - you will be able to tell :)
Mr . Evo I'm sorry i got mixed up your name as i could not find your name. You are great and fantastic in your presentation. tq for sharing. Lov it
Hi Carolyn - great to hear from you and no worries about my name - It's spelt Ivo :) :)
Please do use cure salt in your recipe like cure 2or cure 1 when you dry air the sausage ? Thanks 🙏
Sir do you do the same thing with your SOUPY???
WHEN I MAKE MY SAUSAGES THAT MY FATHER USED TO MAKE. THEY ARE THE BEST AND YOU WON'T REGRET IT.
I take 11 lb of ground pork shoulders is the best . I then put 5 measuring tablespoons of salt. Or you can use half of curing salt and half of pickling salt. Then i mix 4 table spoons of my home made hot peppers in olive oil finely chopped that I preserved. OR you can use 4 tablespoons of dried hot chili peppers. Then I use 4 tbsp of regular paprika or smoked paprika if you like. They are both good. I do half of each.
Then the leftovers you can fry loosely on a frying pan with a bit of olive oil. They taste fantastic. When they are already cooked which only takes a few minutes. You can beat up an egg and throw it in the mix and just until the egg is cooked. It tastes great
Buongiorno. Can I use Himalayan salt in this recipe? Also, will it be beneficial to add a culture starter such as Bactofirm T-SPX? Grazie!
Himalayan salt has less sodium than regular salt, so you would need to add more (most likely around 30% more) As for Bactofirm T-SPX, I have never used it and have never had a problem, but it can be used :)
You can use ANY salt, but avoid iodized salt. Volumes change between varieties of salt but salinity is constant with weight.
Weigh meat at beginning, convert to grams, and multiple by .03 (3%) and put that much salt you have on hand with the weighed meat.
You do not add any Prague Powder #2 or other curing salts for these? Or is the salt and spices enough to cure the meat? Thanks and we love your videos! We made capicola the from your other video and it turned out incredible!
So happy to hear you made the capicolo and that it turned out great 👍👍 as for the dried sausage, the spices/salt I used, combined with the cool temperature is more than enough to cure - nothing else required 👍👍
From the carina drying rack now to the grill
I always thought a lot of salt was used for this. and.. green green bananas in Canada, ha. We get them like that here in Italy, too. I have a friend who has an agritourismo and he slaughters a hog every year and makes his own sausages. When you go up the ladder in his barn and into his sausage room you see almost a hundred sausages hanging, all different sizes because they are hand made. ciao.
Wow...I'd love to see that barn :)
Can I poke holes a week after they are hanging. I did not pole hole at first. Can I poke holes any time? Is white mold ok?
Anthony
You will still be ok to poke after a week :) That will not be a problem at all, but don't wait much longer :)
Great video. How do you make a cantina? In the cellar or outside?
Outside is best - mine is under my front porch, outside :) Inside is possible, but not ideal...may need to add a humidifier etc... Outside is what you want
Is this the same sausage that you made in a previous video? Is the salt to meat ratio the same for drying? Grazie
Yes - I use the same recipe as per my previous video and the salt is sufficient - no need to add any more :) The only difference I do is use a bit less fat for the sausage I intend on drying :)
@@CookingwiththeCoias Thank you for helping me. One more question. In your video you mentioned 39 and 40• F. Is there a minimum and maximum temperature range?
@@giovannidongatto4192 actually temp recommended is minimum 45 degrees F and no higher than 55 degrees. First week humidity around 85%, then drop it 10% every week till you hit the (like he said) 55-60%.
Weigh linked sausage before placing in drying chamber and calculate 35-45% weight loss. Check it at 35%. If too soft for your liking wait till 40% loss is hit. Check again. This is where many like it.
If it drys to rock hard grate it up and sprinkle it over your breakfast or add it to your green beans. 😉
Subscribed!
could you put the holes in before you stuff the casing?
Technically you could but that might be a bit more difficult and you definitely do not want to weaken the casing in order to prevent it from splitting open while being filled 👍👍
Him: “you can’t make too many holes”
Me: “hold my beer, watch this” 😂
poking holes necessary but please............Other wise great teaching video
What are you talking about ?
Awesome! Bet it's yummy!
I'm not sure it's possible to make bad cured sausage? I make a smoke cured Hungarian sausage that'll blow your socks off. I find sausage making a very forgiving endeavor.
My grandmother made just a breafast sausage and put it in old fashion white flour bags we had a screened in porch and she hung the bags in there God that's been a eternity ago but we have not had cold enough wininters for that in a few years
I remmber back in the early 60s my grandmother did the same she hung breafast sausage in a white flour sack on the back porch it was screened in Lord that was some good sausage but we don't have that cold of winters any more to do that I was so young so many years ago miss those days
I wonder how they cured them in southern Italy back in the day with mild temperatures
If we vacuum seal with an added O2 absorbing packet, then store in a cool environment like a basement or root cellar, curious how long these will last?
Once it's vacuumed sealed, you really do not need any packet enclosed and I've successfully stored mine for up to 3 years. You can most likely go longer but I just haven't tried as typically, we eat them all within a year 🙂
FYI sure way to stop your sausage end knots from slipping. A trick my father taught me. Tie the end but leave about 3cm (1inch) of casing after the knot. Then spread the end casing and tie another knot so that it catches the casing across its middle. So you end up with two knots with casing in the middle. Bada bing, bada boom! You’re welcome!
Not following you sir. Can you explain better please? I'm interested in this method.
It's called a butterfly knot.
Is there anything included in the sausage that makes it safe to dry or is it just fresh meat/fat/seasonings?
It's just fresh meat, fat and seasonings. Here's the recipe I use ua-cam.com/video/4iINoN4UKxs/v-deo.htmlsi=_8AT0JGxZmUmMCrX
QUESTION……what is the drying time from filling casings to harvest of sausage?
It varies depending on conditions but generally, it only takes about 6-7 weeks
I just subscribed to your channel. How did you make your cantina to dry the sausages? I live in a small town so space is limited. I have access to a ranch property but it is 40 miles away . I would be willing to build here if I knew what I was building. Please give me a clue. Thank you from Texas. It doesn't get cold for long periods so how would I keep the sausages cold in order to dry them.
...you need about 4 - 6 weeks of colder temps to dry the sausage - otherwise, you can use your fridge, but again, they need to hang with air all around. My cantina is under my front porch. It's basically, an outside basement room...a room that is completely outside. So you could dig yourself a cantina :) Facing north or west is best - facing south is worse. Good luck - sounds like a fun project :)
How well ground was the meat in those sausages?
i like to use the 3/8 inch size mincer plate for grinding my sausage meat, when I know I'm going to dry that batch
ua-cam.com/video/4iINoN4UKxs/v-deo.htmlsi=dHIYCD8ZGsOmZ2JI
LOL we in south africa have something like that but we eet it with the cassing.
I just dried some store bought sausage in my fridge, I did not poke it and i put some table salt on the outside, waited 4 weeks and it tasted good. My question is can i now buy store bought sausage poke it and use a fridge with controlled humidity rather than a cold room? Thanks.
Although I have never done that (because I have a cold room) Yes - that should work ,- poke it, hang it, ensure nothing is touching it and control the humidity and you should be good 👍
Ok. Great video. Maybe you can help me. My grandfather made dry sausage. He came from Calabria Italy. His father was the town's butcher. Needless to say we use his recipe. When my grandfather dried the sausage my mother said he just added more salt. Verses making it for fresh. No special salt. No making a culture. He just made it hung it out in the enclosed porh in the winter time. No temperature moderating. I don't even know if he checked humidity. Obviously it was an art. I guess my question would be. If I follow your steps with my grandfather's recipe. Can I dry this in a refrigerator? I don't have a cantina.
Yes you can use a refrigerator - just make sure they hang freely without anything touching them and if you can try to keep humidity around 70%, that would be good ...as for adding the extra salt, many people did that as an extra precaution to help with the curing process, but it really is not necessary 👍🙂
@@CookingwiththeCoias Thank you so much! Love your videos.
Can I add heat to the cantina while there drying out or will it effect the sausages My cantina got to cold
As long as the sausage did not freeze, you should be ok - for extreme cold, you can plug your air vents temporarily - however, if you want, you can use a heater but I would suggest putting it on the lowest setting...as long as you temp is above 32 deg F, things will be fine 👍👍
@@CookingwiththeCoias my cantina is 37.4 degrees I need it warmer I was thinking about opening the door as I have a fireplace in the next room over.
@@JosephDeCicco-c9y 37.4 deg F is perfect - no need to do anything - as long as you're above 32, you're good 👍👍👍
Can you use a dehydrator?
Although I have never done that, I'm sure it can be done - just not sure about the process and any related temperature
You gave me the greatest tip. Squeeze the drying sausage once in a while so there is no voids in the middle at the end. You are wasting your talent, you should be professor.
instead of hanging the sausage can you dry the meat by packing it in salt and changing the salt every day until there is no more liquid? then smoking the sausage
....I have never tried that.....
That sausage was just dried and not fermented. Still delicious I’m sure, but just lacking that acidity. It worked because the pepper spices and low curing temps keep bad bacteria from over populating the meat during the drying process. Since no cultures were added, I wouldn’t recommend 21 to 26 C fermentation. However, I have seen it done with highly pepper spiced sausages (particularly the Calabrese types with the hot peppers dried or sauced).