Celebrate Sausage S02E09 - Pitina (Italian Meatball Salami)
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- Опубліковано 12 лип 2024
- #celebratesausage
Today we are making the Classic Italian Pitina. You can find a recipe for this sausage (with adjustable quantities) here: twoguysandacooler.com/pitina/
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Eric
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Great vid Eric, let us have a moments silence for all the lost salami and raise our glasses to the Salumist who kept the traditions alive, Salu-te.
Nice, I made it form Lamb , young deer and Speck Absolutely delicious!!
The original “Pitina della Valtramontina“ comes from the Italian Region of Friaul and was made by hand copped Venison and goat, a poor man’s salami to be honest.
Thank to Filippo Bier an Italian butcher from the Friaul, the Pitina, an almost forgotten Salami recipe, received a wide renaissance.
I love pitina. This was my first attempt at charcuterie, and I have achieved excellent results even without the use of a culture. Also, I use whole peppercorn, which not only enhances the flavor but also the appearance. I also use semolina instead of corn flour, which would be more traditional in Italy.
Thank you for celebrating pitina!
Love the simplicity of this salami. This is on the short list!
Wow, I've never seen or heard of this, but this too is a must try. The instructions are very straight forward, and you show just how easy it is to get the same results! Thank you Eric for all you do!
Thanks Russ!! This is a real winner!
SPECTACULAR
It seems like this might be a good one to make for those of us who do not have Stuffers! Great Eric. Thanks Jim
I love historic foods and methods that do not need a lot of equipment! Thank you for sharing this, it is the best in the October series, at least so far!
I'm newer to the channel and I'm enjoying season 2 so far. Thanks Eric and Co. You provide inspiration. Cheers!
Sitting here eating a meatloaf with cheese on bun while Eric creates magic…Awesome!
This is by far, one of the best tasting salami I've made. The texture was silky. The flavor was amazing. Thanks Eric.
Another on the must make list, this one goes near the top!
I am going to share this with my friends and we are going to make some bellisimo salami... Thank you for a great channel 2guys!
Our pleasure!
Great vid about pitina, Ive been making it regularly for the last 3 years and Ive learnt a lot. I dont use culture or curing salts or curing chambers and they come out great. Kind regards from South Africa.
So glad you tried this and shared it with us….👍🏻
Man, this looks amazing
You got me with this one. Going to finally have to build a chamber. Please keep up the good work. Thanks
Yeah this one got me interested in delving in to salami making also. After buying all the sausage making equipment why stop there lol?...
I've been making Sausage at home for about a year mostly in part thanks to you and your channel. Salami making felt out of reach for me at my current experience but this looks easy to me so I'm going to try making this as soon as I get the necessary equipment. Great video Brutha.
Have you checked out the UMAI dry casings. I was watching one of Eric's videos and he takes you thru the entire process, so I tried it and I am now hooked on salamis. Maybe one day in the future I will make a drying cabinet.
@@gregwaters944 I've heard of them but haven't really looked into them. Been focusing more on sausage making first. I think subconsciously I just want new kitchen gadgets to do this lol. Like I just bought a vertical smoker just for sausage and jerky making. These might be a good alternative until I build my drying fridge so thank you for reminding me about them.
Loving this series mate! 👍there are SO many sausages and dried meats out there!!
Easy, and "superb". Thanks
This was one of my favorites!!
You're now my favourite food channel!
Looks absolutely wonderful great job with this recipe buddy
I'm gonna wind up the size of a house. Thanks mate, that looks delicious and I'm definitely keen to try it. cheers.
I often end up making my own version of Pitina when I run out of casings. And if no cornflower I use almond flower and sesame seeds, and make balls from whatever salami I have made.
Always Thumbs Up you guys 👍, as always great work 🙏
Stuck at home..somebody had a "close contact" . Gonna make this tonight.
Great show my friend 👍🏻👍🏻
You are killing me! 🤤
It looks absolutely amazing. I have been doing all sort of charcuterie old fashion way but now getting in to it with more information then before :-) just need my Ph :-)
Would LOVE to see you do Hungarian Salami!!!! It's not like I'm very partial or anything.
Found your channel only a few weeks back, but I love your content. 👍👍
Oh man I guess the red wine really adds a lot of flavor with the garlic!
Lots of flavor!! It's crazy😁
I think I will make this one, but use some venison I have around. Mmmmmmmm
My father and I produce cured meats in Russia on a commercial scale and one of the products we came up with a while ago were these little cured "candies". Pitina was an inspiration and we created smaller spherical version (like raffaello candies). We experimented with different coating and fillings (like nuts).
Oh How Cool!!! How do people like them?
@@2guysandacooler it was a great concept, but poor marketing campaign. People barely know what prosciutto is here, so not many enthusiasts to try something new. Our vision was to have smaller bite sized snacks which you could pick from many different varieties (some would be covered in bright spices, some - in mold, some would be spicy and some - contain dry fruit or nuts inside). so much potential for variety, but maybe in a future.
Wow that looks amazing. I’m not the biggest fan of finely ground, emulsified sausages. The coarsest ground ones with big chunks are totally drool worthy.
Hi there ! Long time viewer, love the content you guys bring. But I’d like to see more “no starter” salamis ! I know there are some out there and not everyone has access to the culture (which can be a bit pricy) !
Thanks so much 🙏
All salame is essentially no culture/no cure salame. It only becomes that once you add them and you have to remember our ancestors never had cultures or cures. My family as well as so many others still make salame without any additives. Just meat,salt and spices. That's it. The only reason we use cultures and cures these days is because without them you never know how the results will be, will it spoil while hanging for 6 to 8 weeks? Many times yes it will. From. Over 25 years of experience, I can tell you that using cultures gives us a piece of mind, almost surely will end up with a fantastic end product. For me, that's much welcomed as too many times without using them I have tossed batches,even 100 lb batches. With cultures and cure, almost never happens.
Ok, you just set the hook with this one. I'll be making this this fall. My questions is any extra thoughts on using venison vs the beef in the recipe? Thank you for a wonderful series.
Hey Chuck. Venison was actually a more traditional meat used in this salami. I think it would be great!!
i remember the original receipt we made in Italy when we made it ,,it has pork & lamb
Thank you for the recipe! Taste of Italy is not available in Australia, due to the temperature problems during shipping. I can get B-LC-78, T-SPX, F1, F-RM-7 here. Which of these (or mixture of these) would be the closest analog?
I would go with TSP-X. The fermentation time is a little longer and you'll want to keep the salami between 65f - 80f (18c - 26c)
@@2guysandacooler Thank you, much appreciate it!
Looked beautiful! A quick question....what is the cut-off point for Cure #1 to Cure #2? I've been struggling with this for a while and was under the impression that anything UNDER 30 days was Cure #1 and anything OVER 30 days was Cure #2 (Nitrate to nitrite conversion)...if I chose not to smoke this recipe, would that have any bearing on my confusion? As always, thanks in advance for sharing your expertise...
That is correct. If your meat will be ready in less than 30 days cure 1, if it will take longer than 30 days to be ready then cure 2. It doesn't matter how your prepare it
I'm really looking forward to making this for the first time. I'll be putting it in my curing chamber with other dry sausages where I use white mold. I assume it won't be an issue during drying but I'm wondering about storage after drying. On my dried sausages with white mold I remove the casing and then vac seal. If there's no casing how should I store it long term? Really love your channel and what it will do to imrove my cured meats. Thanks!
You can dip them in a vinegar water solution to kill the mold, then vac seal..
@@2guysandacooler i would think that might affect the cornmeal crust...but maybe I just need to eat them quickly 😆
No casing, very accessible! Just need a pH meter ;-). Nice video. I was definitely expecting a much more significant dry ring due to the lack of drying membrane.
This is a great new type of sausage to try. Just added to my list of things to make.
In the future could we see a rabbit or poultry sausage?
LOL> I have both types of sausage this season. Rabbit Salami, Duck Salami, Chicken Sausage
@@2guysandacooler wonderful I have been apprehensive of trying it without some examples, keep up the great work you have been inspiring
At home, my drying conditions are not good. I often use dry-aging foil or bags to age charcuterie like coppa or bressoala, then I dry it in a regular fridge. Can that method also be used for this recipe?
Eric... This is the greatest idea you've ever had! A sausage recipe everyday is like Christmas! Quick question for you though... If you decided to let this cure for beyond Four weeks, would you need to switch to instacure #2?
yes
Hey Eric. Without a drying chamber I would think umai bags or similar would work. Can you comment sir? This looks amazing.
Wow! That was so mouth watering!
You mention destilled water, is there a specific reason for that ?
It technically doesn't have to be distilled water. Just water without chlorine or other chemicals added.
@@2guysandacooler Ah ok, gotcha. So you get the most out of the culture not killing the bacteria.
Hi Eric! Do you think this would be possible in a dehydrator if no smoker is accessible?
I think you'd be better off if the home refrigerator.
Eric, I bought the same cold smoke generator. Do I need to set fire to both sides, since there is a hole on each side?
only if you want LOTS of smoke to come pouring out. I only ever set fire to one hole and that's sufficient.
I have seen this style of salami before but never tried it. Being so reasonably simply I will definitely give your recipe a go though, and it certainly looks delicious. What target weight loss did you end up with for the texture you got in the video?
it was about 35-38%
@@2guysandacooler Thanks. I will probably aim for about 40% then as I like it a little firmer than most people.
hy, can i skipp the smoking part and usingparmesan instead of semolina? thank you
Hey Eric. This is in with some salami that has mould 600 sprayed on it, and it’s getting a bit fluffy… is that a problem? Wouldn’t be worried if it had a casing but having nothing worries me a little.
Is the mold that's growing on Pitina mold 600. If so there's no problem..
Thanks for the great recipe! I have seen recommendations that the ph-meter should be held vertically during measurement.
You are very welcome. As far a ph meters go the bulb probe might get a better reading when held vertically but with the spear probe it works in any direction.
@@2guysandacooler Thanks! Based on your recommendation, I purchased an Apera PH60S ph meter from Amazon. It was a great purchase with delivery to Russia.
I have seen this recipe but they didn’t use the fermented additive yoh use. Do you still recommend it without? Using sea salt and they normally set it in a regular home fridge. Just a question since I have seen your last video telling us about three rules when not using curing salt and what not. Want your expertise advice. Thanks! ❤️
There are a lot of very questionable videos on the internet teaching other on how to make salami. This is a fermented sausage so no matter how you go about it the meat requires fermentation. The ph of the meat needs to be lower than 5.2 otherwise it can and generally starts to spoil,. If you know how to naturally ferment the salami then you could do that but either way fermentation is required. When it comes to adding a curing salt, I would follow the rules I outlined in my previous video. If this will be kept in very cold temperatures for the entire time it dries then the conditions don't apply. Salt is good. BTW. A refrigerator is not the best place to dry this. Humidity too low and too much air flow..
@@2guysandacooler thank you i appreciate it! This is very useful!
Can you dry this in a refrigerator at 37-40 degrees?
Hey Eric. Could I use TSPX as a culture for this (can’t get TOI here) and use the fermentation parameters for a similar sausage that uses TSPX like soppressata?
yes. That would work just fine.
@@2guysandacooler thanks as always
Is there a way to keep mold off the Pitina when sharing space with other Salamis.
Heavy smoke
That makes sense. Any way to remove it after it’s there? I used light smoke.
What type of wine did you use?
Please tell me what should I use instead flavor of italy?
Did you ever try mixing only meat until sticky before adding fat? If so, how did it go?
Yes. The marbling is more pronounced.
I would like a video that talks about how proper inoculation happened BEFORE the advent of store bought cultures.
So you want the equivalent of a cheese history channel, but for Salamis? Do look up the channel if you're into cheeses. Very interesting.
@6:10, the ph value of the salami is well within the range. What are the range values?
below 5.3
after ferment for about 1 day than cold smoke can i just put it in the refrigerator for about 3 week thanks
You could but the refrigerator will dry them out to fast and unevenly. I might seem more firm than mine but, yes it will work
@@2guysandacooler great thanks
I wonder if your draging sheets would work for this?
that might be tough. the corn meal might make it problematic.
@2guysandacooler yeah I thought so, it kind of defeats the whole idea.
hi from Paris...
love your work but can't find your tuto for the fridge,i searched.
Thank you. Here's the link ua-cam.com/video/CRi1QPsYAgc/v-deo.html
Eric, this afternoon two of my friends and I made 42 pitinas following your recipe. They are in my basement oven (with the light on) fermenting as I write this question. I purchased the ph meter you recommended and tomorrow will be the first time I use it to check the pitina ph level. I believe the meter is calibrated at the factory. Following your recipe, we are looking for a ph of 5.2 to 4.9. My questions is other than keeping the pitinas in a 75-85 degree environment for 18-24 hours what can I do to reach the desired ph level ?
Nope. Sounds like you've got some delightful treats on the horizon. Just make sure they are covered so that the humidity stays high. Let me know how it turns out😁😁
2 Guys & A Cooler thanks I’ll let you know what the ph levels is after the fermentation period hoping for the correct range
Where is the link to the dedicated drying chamber that you promised ?
In the last 20 seconds of the video there's a video suggestion link that pops up. Generally when I say I'll have a link at the end of the video that's what I mean. I'll save you the time of having to look though: ua-cam.com/video/CRi1QPsYAgc/v-deo.html
Thanks, I got it!
And the link for your sausage aging fridge conversion?
It's one of the suggested videos at the very end of this video... but here it is: ua-cam.com/video/CRi1QPsYAgc/v-deo.html
I wanted to try this, but the starter culture is way too expensive. Do you have alternatives that don't cost of $50?
Hey Paul. That starter culture will produce over 400 pounds of salami (just so you know). You could either use a different starter culture like TSPX (but that has different parameters) or you could add some naturally fermented sauerkraut juice to your meat. I made a video about using sauerkraut juice if you want to check it out: ua-cam.com/video/l4YlQDUJjV0/v-deo.html
my pitina is growing penicillium nalgiovense and green mold. how do I wipe this off before storing without wiping off all the corn meal?
Just give it a little dip in vinegar. Blot the affected area
Can you clarify why cure #1 for me? Cheers, C
Cure 1 is used to protect against unwanted and harmful bacteria. It's used instead of cure 2 because the total amount of time that this salami will be ready is under 30 days. If this salami would have taken 35+ days to become ready I would have used cure 2
Do you really need the starter culture? is there a way without, around or substitute. Im unable to where i am in the worl.
Pitina is a fermented salami. You can naturally ferment this is you know how to do that.
@@2guysandacooler do you have any tips on safely naturally fermenting or a link to a video of yours that touch the subject of naturally fermenting?
I'll have to make a video on that. The topic is tricky because it falls into advanced salami making. Most people don't really know a lot about salami making to begin with and tend to want to take the less expensive route or the "easiest" rout when getting started. It's important to remember that some cultures have been making salami for centuries and where they live a natural "flora" of bacteria has developed and grown over time. There's a decent chance that most people who want to get into salami making don't have those same conditions. It takes time and patience (and a lot of failures) to eventually build up a natural colony of good bacteria to ferment your meat. In the mean time check out this video I made using sauerkraut juice to ferment my salami. I think you might find it helpful... ua-cam.com/video/l4YlQDUJjV0/v-deo.html
@@2guysandacooler Thank you. keep up the good work. you and your channel is an inspiration.
Did you turn pitina time to time?
I didn't but you can
Pitina is traditionally made with lamb or goat though.
Technically traditional pitina was made with whatever meats the locals had available. So in keeping with tradition I used beef and pork because that's what I had available😁
@@2guysandacooler albeit true, the Tramontina valley zone at the time was poor and didn’t have the luxury of using pork, hence old sheep and goat were transformed in delicious meatballs (when not some deer or game procured or found dead), the smoking was done by the side of the fireplace. My understanding is that juniper was used, but asking locals applewood is an acceptable replacement as the area produces apples.
The only I found conflicting is the use of pork belly instead of the fat of same animal used, I think this is an improvement over the time to enhance flavor.
Try it in the traditional way, cooked and served with polenta. Bon appetite!
Let's say I used #1 like in your recipe, but took more than 30 days to get to target weight loss. How would that affect the final out come and safety of the pitina?
It depends. Has it already lost at least 30% weight. If it has there's no worries.. The cure is only there to get the salami past it's safety hurdle. Weight loss is the most important..
@@2guysandacooler
Thanks for replying. I just started them, so hasn't gone to 30% loss yet. I was just wondering (in advance). I'll let you know.
Also, I posted these pitina in a sausage/ meat curing page on FB and what a suprise to find out how little people know about these salamis. Thanks for your vid.
What kind of knife is that
That's a Serbian chef's knife from Dalstrong
Eric, did you change the formula for the red wine? It seems that looking through my old documents, the ratio was higher than it is now. Maybe i got mixed up? I did have some of that wine too!
why do you use starter culture we never used it
Because this was "My Version" of Pitina 😉.
@@2guysandacooler great thanks
This is a great video and it reminded me of the first I'd hear of pitina from the excellent WoCoMo series on local cuisines and cultures: ua-cam.com/video/mVnJrEYwAZI/v-deo.html Well worth a watch.
Yes, that was where i first heard of it. No culture, no cure in that one. That doco is highly recommended to all. Thanks for the link!
What is this starter culture?? Is this bacteria comes from animals?? Do you have to cook this salami
A starter culture is a collection of bacteria that are added to the meat to aid in fermentation. This salami does not have to be cooked. Once it's dried it's eaten...
Жаль нет рецепта на русском языке
I understand about the chilled meat and keeping it as cold as possible and everything. But there is no way that happened back in the old days
Here's where it gets tricky. Pitina was usually made in the winter months and the meat was hand chopped. If you plan on making Pitina in the winter months and hand chopping the meat I say you are more than likely good to go, but if you plan on making pitina in an air conditioned home/building with a grinder anytime through the year I would suggest chilling the meat...