I love the no fuss, no meaningless chit chat, straightforward approach to making some of the finest foods you can experience. Just about to do this recipe for the first time ever curing. Thank You.
Love the way he whirls his hands around when it taste good. Reminds me of when a children express pure enjoyment at anything they like alot. Honest and sincere.
This man is just a gentleman chef ! Extremely talented ! A simple clear way off showing us to achieve these beautiful recipes to us ! Funny and cheeky! I’ve tried so many off his recepties and all turned out pico bello 👌.for him to give his time to show us !🙏. We should be grateful to him.We should be appreciate his efforts! As I cannot see anything negative about his recipes other than if you are a vegan! I love his manners his ways and presentation and his professionalism,me and the wife stream him on the big screen to prepare us the next day for making his recipes!👍thank you for showing us!
I came across your channel a month ago and immediately made the Cured and aged pork. Taste it last night and I yelled with my mouth full: "Spectacular!!" Then I did the helicopter move with my right hand. Grazie!
I tried this recipe and it worked out great. I even tasted my first piece whirling my hand around. Today, I made my second batch. You are doing a great job with your videos ... thank you so much!
On my second batch. Truly amazing. Thank you. You inspired me to by a wine refrigerator that has a temperature range of 50 to 65 degrees just for curing meats and cheeses.
My Great Grandpa Vito Altieri came from a small village in Southern Italy called Faeto. The village is well known for their prosciutto. It’s called prosciutto di Faeto. This recipe would make him proud!
You are the King of UA-cam food channels. I'd trademark that arm whirl followed by 'spettacolare'. I am already making pancetta and cured loin. The moment I come back from work, I go to the fridge to turn the pancetta. The loin is already in the basement. As soon as I procure some casings and/or stomach, I will proceed to cure even more meat. This is my new hobby. Thanks.
@@Spectacular-cuoredicioccolato spettacolare! (perhaps a bit too dry) thanks for asking. trying to make guanciale now but difficult to score the whole cheek here in Toronto. will keep you posted.
I tried your recipe and and did 4 tenderloins, Black Pepper, Chilli Flakes, Black Pepper and Chilli Powder and, Chilli Flakes with Chilli Powder and it is all SPECTACULAR. I had a small piece of one left over that I forgot about, it is too hard to cut so I have kept it to grate over Pasta.
This guy has a great attitude. His love of the process comes across. For all of these cured meats, I've never seen him use any pink curing salt, which virtually everyone uses for hygiene, curing, and to retain the red color. His cured pork tenderloin is beautiful, but without curing salt, don't understand how he retained the red of the meat. ? ? ?
I started the recipe this weekend and put the meat in the fridge a few minutes ago. It was a hard fight to get the meat into the gut but finally it worked. I can't await to try the tenderloin in four weeks. Of course with oven-fresh Ciabatta with the recipe from this channel!
Great video! Looks delicious! I love the crunch sound of the ciabatta also! Did you ever try to rinse with a nice red wine, instead of the beer? Thank you for your great videos!
Not only are these marvelous recipes, they carry on a cultural food heritage largely lost by the second generation of Italian Americans. I thank you for this, for your rustic approach and for your fantastic results!
I am actually a chef and happy to learn from you .Started to learn some charcutiere/dry curing/ this year .Otherwise I am Hungarian man but living in England. I can tell mate you're doing really good . I like your accent , no worries I speak English with Hungarian accent . So your videos are very entertaining even if you are a hobby chef.You must be a great fun guy. with lots of sense of humour .Go on mate , well done !
This was the second recipe that I tried after making twice the Pitina recipe. All successfully made . Today I am going to make the Capicola .Thank you so much
I found some difficulty in using the sausage skins and opted to use 50mm collagen salami tubes, stuffed the meat so to eliminate air pockets then, after tying, I encassed the filled tubes in elastic netting, like normal salami. It is now sharing space with it's relatives in my new salumi fridge which I found in a nearby street put out for Big Rubbish collection and I can't wait to try it at Christmas. Saluti.
I watch all your videos and love the simple techniques and good ideas. I enjoy making as much as possible homemade, no artificial additives or poor quality meat etc., so these videos are very inspirational to me. (I sometimes make cured and cold smoked pork tenderloin, which is also a lovely way to enjoy this meat, so maybe you should try that one day). Just to let you know, the word "gut" means stomach or belly whereas it looks as if you use natural casings, hog casing I believe, or intestines if you like.
Literally sound like a stupid guy trying to sound smart. Maybe YOU learned something today. Why even impose that on him when you don’t even know what you’re talking about?
@@arthurrapson8183 You are clearly having a bad day. That may certainly be the explanation for your uncalled for comment but it is not an excuse for being ignorant and ill educated. The gut, if you are so keen on it, is more or less everything connecting your mouth to your anus, also known as the gastrointestinal tract. If you had ever bothered to look at butchers suppliers you would see that they all sell CASINGS and none of them sell GUTS! It is okay for you to be an idiot but at least try to keep your mouth shut then.
@@cmsense8193 You are right, it is of course a waste of time. People like Arthur Rapson have most likely made it a life mission to be miserable, negative, and angry with the world, and let their anger out in UA-cam comment sections.
I’m amazed that this only needed 12 hours with the salt on it. I’m on day 4 of your Pancetta recipe. I had a small piece of pork belly leftover from making bacon so I am giving that pancetta a try. I’ll post a video and tag you when it’s done.
You are absolutely amazing! We love your channel and will be starting our first recipe tomorrow. My husband and I literally wait for the arm waving 👋 approval at the end of every video. 🤣 Keep it up
I tried this method, using venison fillet. 1 Kg at start. 340 g. after 21 days air drying. The meat is still quite soft, but it tastes fine! So far, no ill effects after eating a couple of slices.
@@Spectacular-cuoredicioccolato Will do! I've been watching a lot of your videos and learning a lot! My family worked with charcuterie in France hundreds of years ago and I'm trying to go back to my roots and work with that. You're the best! 👍🤓💖
@@Spectacular-cuoredicioccolatoJust finished! Stuffing it was a real journey! ☝️😬 Posted photo in my story, gave you credit for teaching me so well. In 30 days, I'll let you know how it turned out. 👍😊💖
@@Spectacular-cuoredicioccolatoI don't know how to tag here, but tagged you on Instagram! 👍😉 If you go to my channel here and look at my story, it's the last 2 pictures posted there. Thank you for passing on the knowledge! 🤞😊💖
Curing meat works by drying. Once the moister is removed, bacteria can't reproduce. It's not likely going to be around long enough to go bad in anyway. Just keep it in a dry place if it's going to be extended. Long term, shrink wrap it. If a little mold should show up, wipe it off with vinegar.
Hi,! acrrording to your method. When I opened it for the first time today,I made it, I ate iit with my sourdough bread . It was so delicious and admiring that I made more and put it in the fridge. Thank you so much . Here…various kinds… but It was hard to get , but now it’s salami that suits my taste? Thank you for making it. I’m always going to follow you, so thank you very very much! I hope you Always be happy and healthy .^^
Try to keep the meat 1 week in the salt, after that keep it 4 times on smoke (cca 6h every day). Make the smoke only with the stump of a beech tree. After the meat gets smoked, put it in a dark, cold place. After 2 months it will be delicious! Greetings from Croatia!
I see this recipe works just fine (and all your recipes), but I am just curious. Why do you not use cure #1 or #2 just to be safe? You prove that you do not need it, but should a novice use it to be on the safe side?
I don't speak for the fine gentleman that made the video, but I've done some meat curing... Cure #1 and Cure #2 are not strictly necessary if you have perfect temperature, and perfect humidity, and perfect hygiene while you're making it, etc. The nitrate/nitrites are a "hedge" against bacteria, but salt, alone, does 90% of that work. Curing salts give you a little extra margin of safety. personally, I use it all the time. I also "innoculate" the hanging meat with the "good mold", to fight off the bad molds that can also grow. Just my opinion! there's lots of ways to safely cure meats!
I will try to make it using cling film, as i dont have guts available where i live. I got some experience with it bc last year i made a Turkish sausage called sucuk and the video i watched made it with cling film. I still have some in my freezer, wrapped in cling film and i havent even punctured it to allow it to breath, and it tastes and looks great. But for the tenderloin, i will follow your guidance and see how it goes. I saw another Italian channel where the guy wraps and cures meat with butcher wrapping paper and even with pharmaceutical gauze. Btw, im also curing capicola and pancetta (again) as well. Pancetta has turned amazing. Thanks always for the amazing videos, mate!
@@Spectacular-cuoredicioccolato actually, i have a question. I covered the meats with 40g salt/kg and left in the fridge for 3 days. When i removed them from the fridge to rub the spices and wrap them, they were still losing water. Is it normal? The meats have 500-250gr each.
Foodie Question: What happens if you didn't have gut that encased the meat? What happens if you just used string, bound it up and hung up the meat inside a cool place? Thanks.
@@toscadonna I recently used muslin (which is a very "airy" fabric) to encase beef with some pork fat in a type of salami effort. It worked "spectacularly". If you notice he uses a needle to pinprick most of his goodies to allow air to escape or breathe even, so I feel I am on the right track. I made two large salamis, totalling around 12 pounds.
OK - I just purchased two kg's of pork tenderloin and I'm doing this experiment. Two, overnighted in coarse sea salt, bathed in some red wine, then coated in lemon pepper spices, and hung up with string. One more with just black pepper and Himalayan salt, hung with up just wrapped in string. One more, with black pepper/himalayan salt (with some sesame seeds for good luck - lol) and wrapped in muslin fabric, bound in string and hung up. Its in the outside of fridge stage now. Then into the fridge for a month. Report back then.
I am following this recipe tonight. Thank you for sharing what you do! I added some extra spices and herbs, so let’s hope my attempt turns out as nice as yours!
So awesome! I am going to start about 10 of these tomorrow. Should be ready right after Christmas and that will be my poor mans Christmas gift but will be very well received. ; )
My son will start High School this year 9/2020 and will take Italian for his foreign language. I will mention to him to not forget about the propeller hand motions when talking & eating. 😃
Wow, that must be really good. Both arms were going this time. I think I'll be giving this one a try. I have a morbid fear of not cooking the meat before I eat it, even though millions of Italians have come to no harm.
Delicious! Took me a lot of time but because I am a fan, I experimented with a longer time and it was too hard for me to chew! Lol, but I still love the taste.
this looks superb, I'm definitely going to try this. I recently started making my own sausages and I'm about to order some new pig gut from the internet for the sausages so i can try this too. I live in Vietnam and pork tenderloin is cheap here, it's the meat i cook the most
I don't remember how did I found your site but I tell you that the first show that saw was making homemade Soppressata and drinking homemade dark beer, but the best part of it was the waving hands that was crack me up. Love your show and I did subscribe. Thumbs up keep up doing more videos guy.
In South Africa they would hang it out in a very dry climate for a few days, and call it dry woers (dry sausage) except I think they do it more with minced meat instead of a whole piece, otherwise biltong, which is whole. Childhood memories, yum!!
I had to split mine in half, because the casing I have are too small for a whole tenderloin. What a chore it was, even split in half. It’ll be worth it in a few more weeks, though! Can’t wait!
@@Spectacular-cuoredicioccolato they were ready after 11 days in my basement (like I said, I had to slice them much thinner than a whole tenderloin, so they dried much faster). They were absolutely wonderful! My grandfather is from Sicily, and he loved them! He ate almost an entire tenderloin in one sitting, with his homemade bread and olives. Thank you again for putting these recipes on UA-cam!
Love this channel. This is the way to cure meat. No need for synthetic "pink salt" that is not salt. All you need is real salt and spices for taste. Excellent!
An artist in action! I will try for sure your technique. A light prosciutto , better than greasy sausages. A simple technique and a fantastic result. Peter
So far today I started doing your eggplant in olive oil. Its stays until before bed time in salt. We' ll see if it will come up as " espectacular" as yours is.💪💪💪
@@Spectacular-cuoredicioccolato My pleasure. My eggplant in oil is in fridge already. Next week Monday will be the big day of tasting, and I will let you know. Take care .👋👋👋
Thanks
Thanks Nick for your spectacular Help 🤗🤩🥳☺️ thanks thanks thanks
I love the no fuss, no meaningless chit chat, straightforward approach to making some of the finest foods you can experience. Just about to do this recipe for the first time ever curing. Thank You.
🥳 keep us updated 😉
Love the way he whirls his hands around when it taste good. Reminds me of when a children express pure enjoyment at anything they like alot. Honest and sincere.
🤣 thanks 👍🏼
Hahaha yea every video he swing that arm xD Must be really tasty xD
😉😋
Or like a helicopter about to take off !🤣🤣🤣
See we Italians have 2 Languages one w our mouth n one w our hands.🙌🤣
This man is just a gentleman chef ! Extremely talented ! A simple clear way off showing us to achieve these beautiful recipes to us ! Funny and cheeky! I’ve tried so many off his recepties and all turned out pico bello 👌.for him to give his time to show us !🙏. We should be grateful to him.We should be appreciate his efforts! As I cannot see anything negative about his recipes other than if you are a vegan! I love his manners his ways and presentation and his professionalism,me and the wife stream him on the big screen to prepare us the next day for making his recipes!👍thank you for showing us!
Thanks 😊 for this beautiful comment 🤩👍🏼😂
Only Italians can tell how good something tastes with their hands. As soon as he did that I started mouthwatering. Thx for the vid.
😂👍🏼 thanks for watching and sharing the video 🤪
I came across your channel a month ago and immediately made the Cured and aged pork.
Taste it last night and I yelled with my mouth full: "Spectacular!!"
Then I did the helicopter move with my right hand.
Grazie!
😹
👍😂
So you found gut.. tksss
Spectacular 🤩 thanks for sharing your experience 👍🏼
I tried this recipe and it worked out great. I even tasted my first piece whirling my hand around. Today, I made my second batch. You are doing a great job with your videos ... thank you so much!
Spectacular 🤩🚁 thanks for the support 👍🏼
On my second batch. Truly amazing. Thank you. You inspired me to by a wine refrigerator that has a temperature range of 50 to 65 degrees just for curing meats and cheeses.
Spectacular 🥳 I should buy one too 😉
Best part is how "proper" the dude is. Making meats wearing a tie.... awesome video; Thanks!!!!
dude's always dressed for othe occasion
That tie gives the special italian taste ;-)
Ridiculous when he washes guts waering long sleeves t-shirt. For the video presentation it's ok, but the reality is other side.
Sorry if I am too stylish 🤪
@@Spectacular-cuoredicioccolato your sense of humor is funny. But your salame is great anyways. And I will try to make filé mignon like that.
Thank you for educating me in the World of cured meat. Having a great time creating my own recipes.
Pure enjoyment. Pure pleasure in making it yourself and keeping it real. Thank you for showing us. This is pure passion.
My Great Grandpa Vito Altieri came from a small village in Southern Italy called Faeto. The village is well known for their prosciutto. It’s called prosciutto di Faeto. This recipe would make him proud!
Spectacular 🥳
You are the King of UA-cam food channels. I'd trademark that arm whirl followed by 'spettacolare'. I am already making pancetta and cured loin. The moment I come back from work, I go to the fridge to turn the pancetta. The loin is already in the basement. As soon as I procure some casings and/or stomach, I will proceed to cure even more meat. This is my new hobby. Thanks.
How was the tasting? 🤩
@@Spectacular-cuoredicioccolato spettacolare! (perhaps a bit too dry) thanks for asking. trying to make guanciale now but difficult to score the whole cheek here in Toronto. will keep you posted.
Spectacular 🥳 thanks for let us know
Swirling your hands while eating makes it so much better! Bon apetito!
That's why I watch him😁
Thanks 🤩
Bravo 😉
And I thought I was the only one watching him doing that 🤣🤣🤣
That's what she said
Thank you for taking the mysticism out of something which everyone loves but few want to teach. Food Love!!
Thanks 🤩
The sound of ripping that aged meat off the hanger in the fridge is just absolutely satisfying.
🧐🤨😉😊😂👍👍
👍🏼😂
I tried your recipe and and did 4 tenderloins, Black Pepper, Chilli Flakes, Black Pepper and Chilli Powder and, Chilli Flakes with Chilli Powder and it is all SPECTACULAR. I had a small piece of one left over that I forgot about, it is too hard to cut so I have kept it to grate over Pasta.
Spectacular 🤩 again 👍🏼 good idea 😉 or you can add few pieces in the stew
Im trying all your recipes. They look great and very simple!
This guy has a great attitude. His love of the process comes across. For all of these cured meats, I've never seen him use any pink curing salt, which virtually everyone uses for hygiene, curing, and to retain the red color. His cured pork tenderloin is beautiful, but without curing salt, don't understand how he retained the red of the meat. ? ? ?
Those circular hand motions get the digestive juices flowing 😅😅😅
😂
Fact hes blowing in it introduces bacteria that can culture. Not good
🧐
You are a Master of your craft. Thank you so much for sharing your knowledge with us and for keeping these amazing traditions and skills alive.
Thanks 😊👍🏼😉
That's Spectacular... I have never seen someone stuff sausage casing with a whole piece of meat.
I started the recipe this weekend and put the meat in the fridge a few minutes ago. It was a hard fight to get the meat into the gut but finally it worked. I can't await to try the tenderloin in four weeks. Of course with oven-fresh Ciabatta with the recipe from this channel!
Brava 🤩 keep us updated and please send me some pictures on instagram 😉
Great video! Looks delicious! I love the crunch sound of the ciabatta also! Did you ever try to rinse with a nice red wine, instead of the beer?
Thank you for your great videos!
👍 yes with red wine it's very good 😋 you can make ciabatta at home 😉 here on the channel you can watch the video recipe 🤩
Not only are these marvelous recipes, they carry on a cultural food heritage largely lost by the second generation of Italian Americans. I thank you for this, for your rustic approach and for your fantastic results!
Thanks for this beautiful comment ☺️👍🏼
I've got the casings left over from my poor attempt at salami, now off to the buchers for some tenderloin. This looks sooo good 👍🍻🇦🇺
😋 let us know the result 😉
Where do you get casings from ?
@@angelaberni8873 ebay, artificial or hog, I'm doin 65mm atm dried for 44 days with cure,
Love it.
Perfecto! I love the hand movements when he eats 😂. This guys the best!
😂👍🏼
Amazing my friend, been watching and doing your recipes for the last 2 months "espectacular"
I am actually a chef and happy to learn from you .Started to learn some charcutiere/dry curing/ this year .Otherwise I am Hungarian man but living in England. I can tell mate you're doing really good . I like your accent , no worries I speak English with Hungarian accent . So your videos are very entertaining even if you are a hobby chef.You must be a great fun guy. with lots of sense of humour .Go on mate , well done !
Thank you friend 🤗 I really appreciate your compliments especially because you are a real chef. Thanks for the nice comment 👍
Oh man I am so happy to have found this channel. I love cured stuff like sopersatto. I have got to try this. Where can I get the casings?
Check the link in the description of the video 😉
The Sausagemaker, Buffalo, NY
This was the second recipe that I tried after making twice the Pitina recipe. All successfully made . Today I am going to make the Capicola .Thank you so much
Brava 👍🏼 and thanks for sharing your experience 😉
I saw many clips I just only remember one word " spectacular"
SEI UN MITO !!!!!!!!!!!! Grazie a Dio che sono Italiano.Un abbraccio e un saluto da Cape Town Sud Africa
Saluti dall’Italia
Dude, I love this guy! hahaha... Especially the hand waves in the end. Good stuff! Subed :)
Thanks 😀 please share the videos with your friends 😉
@A.K. I don't ascribe to any one religion in particular. Pork is delicious!
I just love the way he waves his hands around when he tastes the food he makes....just cracks me up so much...food looks like crazy GOOD quality 👌!!!!
😂👍🏼
impossibile negare che sei italiano quando agiti le mani e dici: "spettacolare"
😂 esatto 👍 😉
@@Spectacular-cuoredicioccolato Devi essere un uomo sano dalla Toscana
Right
I found some difficulty in using the sausage skins and opted to use 50mm collagen salami tubes, stuffed the meat so to eliminate air pockets then, after tying, I encassed the filled tubes in elastic netting, like normal salami. It is now sharing space with it's relatives in my new salumi fridge which I found in a nearby street put out for Big Rubbish collection and I can't wait to try it at Christmas. Saluti.
Bravo 👍🏼 let us know 😉
How did it turn out?
I watch all your videos and love the simple techniques and good ideas. I enjoy making as much as possible homemade, no artificial additives or poor quality meat etc., so these videos are very inspirational to me. (I sometimes make cured and cold smoked pork tenderloin, which is also a lovely way to enjoy this meat, so maybe you should try that one day).
Just to let you know, the word "gut" means stomach or belly whereas it looks as if you use natural casings, hog casing I believe, or intestines if you like.
J F hey good intentions but guts are guts, also known as intestine. He did just fine with that word.
Literally sound like a stupid guy trying to sound smart. Maybe YOU learned something today. Why even impose that on him when you don’t even know what you’re talking about?
@@arthurrapson8183 You are clearly having a bad day. That may certainly be the explanation for your uncalled for comment but it is not an excuse for being ignorant and ill educated. The gut, if you are so keen on it, is more or less everything connecting your mouth to your anus, also known as the gastrointestinal tract. If you had ever bothered to look at butchers suppliers you would see that they all sell CASINGS and none of them sell GUTS! It is okay for you to be an idiot but at least try to keep your mouth shut then.
J F I don’t even waste my time with these trolls. Everyone with a keyboard is a “tough guy” nowadays. Casings or intestines would be my choice.
@@cmsense8193 You are right, it is of course a waste of time. People like Arthur Rapson have most likely made it a life mission to be miserable, negative, and angry with the world, and let their anger out in UA-cam comment sections.
I’m amazed that this only needed 12 hours with the salt on it. I’m on day 4 of your Pancetta recipe. I had a small piece of pork belly leftover from making bacon so I am giving that pancetta a try. I’ll post a video and tag you when it’s done.
Thanks 👍🏼 for keeping us updated
Yep, he's Italian. They talk as much with their hands as they do with words......
Same likr indians
but he knows when to shut up.
Awwwwww, you’ve just heard other people say that, silly man.😶
😂👍🏼
You are absolutely amazing! We love your channel and will be starting our first recipe tomorrow. My husband and I literally wait for the arm waving 👋 approval at the end of every video. 🤣 Keep it up
😂👍🏼 thanks
LOVE the hand milling, lmao!
Thanks 😂
I tried this method, using venison fillet. 1 Kg at start. 340 g. after 21 days air drying. The meat is still quite soft, but it tastes fine! So far, no ill effects after eating a couple of slices.
😉👍🏼 spectacular
Hurrah! More cured meat! Tenderloin, right?
👍😋🤩
Fabulous pancetta, I've been following your recipe for 2 years, ( I've bought a curing chamber). Going to try this this week. Bellisiamo.❤❤
Spectacular 🥳 thanks for the support
Please 👍🏼 keep us updated
I'm going to try to make this next week! 🤞💖
👍 let us know when you taste it 😉
@@Spectacular-cuoredicioccolato Will do! I've been watching a lot of your videos and learning a lot! My family worked with charcuterie in France hundreds of years ago and I'm trying to go back to my roots and work with that.
You're the best! 👍🤓💖
@@Spectacular-cuoredicioccolatoJust finished! Stuffing it was a real journey! ☝️😬
Posted photo in my story, gave you credit for teaching me so well. In 30 days, I'll let you know how it turned out. 👍😊💖
Next time tag me because I would like to see the pictures 😀
@@Spectacular-cuoredicioccolatoI don't know how to tag here, but tagged you on Instagram! 👍😉 If you go to my channel here and look at my story, it's the last 2 pictures posted there.
Thank you for passing on the knowledge! 🤞😊💖
I've tested this recipe, it's 'spectacular'
Thank you for inspiring recipes and videos, I will try more of them
Bravo 👍🏼 thanks for sharing your experience and the video with your friends and family 😉
what temperature is the fridge at?
Fridge temperature
@@kanciarz5377 bwahahahahahahahahahahah - this had me laughing out louder than most comics efforts!
300 degrees centigrade
¡guau amigo! usted es un ídolo de ese arte de la cocina. Felicitaciones y millones de gracias por enseñarnos
Abrazo de Chile
Gracias 😀 please share these videos all over Chile 🤗
How long does the cured tenderloin last without refrigeration?
Seconded! I think it's almost indefinite with cured meat. I've purchased hard salami a few times and it lasted months
Mine barely makes it to the table; whadaya MEAN "last?" 😂
Curing meat works by drying. Once the moister is removed, bacteria can't reproduce. It's not likely going to be around long enough to go bad in anyway. Just keep it in a dry place if it's going to be extended. Long term, shrink wrap it. If a little mold should show up, wipe it off with vinegar.
How many degrees do you have at home?
Hi,! acrrording to your method. When I opened it for the first time today,I made it, I ate iit with my sourdough bread . It was so delicious and admiring that I made more and put it in the fridge. Thank you so much . Here…various kinds… but It was hard to get , but now it’s salami that suits my taste? Thank you for making it. I’m always going to follow you, so thank you very very much! I hope you Always be happy and healthy .^^
Thanks 😊 for sharing your experience 😉 have a nice day
When you going to show how to make Prosciutto ???? Awesome vid and tu +sub .onward with drooling
Same. Method.
Just needs to cure longer
I hope in the future 😉
@@discusctx yes like over a year or more ;-)
Try to keep the meat 1 week in the salt, after that keep it 4 times on smoke (cca 6h every day). Make the smoke only with the stump of a beech tree. After the meat gets smoked, put it in a dark, cold place. After 2 months it will be delicious! Greetings from Croatia!
Thanks for the advice 👍🏼😋
I see this recipe works just fine (and all your recipes), but I am just curious. Why do you not use cure #1 or #2 just to be safe? You prove that you do not need it, but should a novice use it to be on the safe side?
I don't speak for the fine gentleman that made the video, but I've done some meat curing... Cure #1 and Cure #2 are not strictly necessary if you have perfect temperature, and perfect humidity, and perfect hygiene while you're making it, etc. The nitrate/nitrites are a "hedge" against bacteria, but salt, alone, does 90% of that work. Curing salts give you a little extra margin of safety. personally, I use it all the time. I also "innoculate" the hanging meat with the "good mold", to fight off the bad molds that can also grow. Just my opinion! there's lots of ways to safely cure meats!
I will try to make it using cling film, as i dont have guts available where i live. I got some experience with it bc last year i made a Turkish sausage called sucuk and the video i watched made it with cling film. I still have some in my freezer, wrapped in cling film and i havent even punctured it to allow it to breath, and it tastes and looks great. But for the tenderloin, i will follow your guidance and see how it goes.
I saw another Italian channel where the guy wraps and cures meat with butcher wrapping paper and even with pharmaceutical gauze.
Btw, im also curing capicola and pancetta (again) as well. Pancetta has turned amazing. Thanks always for the amazing videos, mate!
Spectacular 😉 keep us updated with this project too 🥳
@@Spectacular-cuoredicioccolato actually, i have a question. I covered the meats with 40g salt/kg and left in the fridge for 3 days. When i removed them from the fridge to rub the spices and wrap them, they were still losing water. Is it normal? The meats have 500-250gr each.
Yes 👍🏼 it’s normal, but remember that I have used the salami casing 😉
Keep us updated
Foodie Question: What happens if you didn't have gut that encased the meat? What happens if you just used string, bound it up and hung up the meat inside a cool place? Thanks.
LitoGeorge I think you need to keep the air off it it; that’s what the gut is more. Maybe try Saran Wrap?
@@toscadonna I recently used muslin (which is a very "airy" fabric) to encase beef with some pork fat in a type of salami effort. It worked "spectacularly". If you notice he uses a needle to pinprick most of his goodies to allow air to escape or breathe even, so I feel I am on the right track. I made two large salamis, totalling around 12 pounds.
OK - I just purchased two kg's of pork tenderloin and I'm doing this experiment. Two, overnighted in coarse sea salt, bathed in some red wine, then coated in lemon pepper spices, and hung up with string. One more with just black pepper and Himalayan salt, hung with up just wrapped in string. One more, with black pepper/himalayan salt (with some sesame seeds for good luck - lol) and wrapped in muslin fabric, bound in string and hung up. Its in the outside of fridge stage now. Then into the fridge for a month. Report back then.
@@toscadonna FYI I tried Saran wrap on one and it didn't dry.
@@LitoGeorge How did they all turn out?
I am following this recipe tonight. Thank you for sharing what you do! I added some extra spices and herbs, so let’s hope my attempt turns out as nice as yours!
👍🏼 let us know when you cut it 😉
You make these recipes seem so easy to understand, have decided will give this one a go, thank you for the inspiration
👍🏼 it’s very easy 😉 let us know when you taste it 😋
Watching him put that tenderloin in the casing looks like to much whiskey and a condom!!! LOL
🤭
😱
So awesome! I am going to start about 10 of these tomorrow. Should be ready right after Christmas and that will be my poor mans Christmas gift but will be very well received. ; )
This gift is spectacular during all the year 😉
watching him stuff that limp meat into the casing/gut... bad memories...
great recipe tho'! will subscribe
Thanks for your support 👍🏼
Love that you used a old cleaned zip lock back - well done! >Reuse the Refuse
😉👍🏼 save the earth
That hand spinning during tastings ... he can’t be more Italian! Awesome stuff :D
😂👍🏼 thanks
I like the way he windmills his hands to show how much he likes it :-)
😂👍🏼 spectacular 😉
My son will start High School this year 9/2020 and will take Italian for his foreign language. I will mention to him to not forget about the propeller hand motions when talking & eating. 😃
😂 how is it going with the Italian style?
Wow, that must be really good. Both arms were going this time. I think I'll be giving this one a try. I have a morbid fear of not cooking the meat before I eat it, even though millions of Italians have come to no harm.
The one with black pepper is really good.
Thanks for the recipe
Spectacular 🥳
Today I finally have a pork tenderloin, it's delicious.
I recommend this recipe to everyone.
Bravo 👍🏼 thanks for sharing your experience
The audio is so much better. Thank you!!
Welcome 👍🏼
Delicious! Took me a lot of time but because I am a fan, I experimented with a longer time and it was too hard for me to chew! Lol, but I still love the taste.
😬 yes next time wait one week less 😉
Get a muslin cloth or similar, soak it in wine and wrap it up. Keep cloth moist at all times. It should help a little,but not if rock solid.
I only watch for the whirling hands. Not enough fridge space for these amazing recipes!
😂 bravo
Dear god I am so happy I came across this video. The out come is so rewarding.
Thanks for your support 🥳
this looks superb, I'm definitely going to try this. I recently started making my own sausages and I'm about to order some new pig gut from the internet for the sausages so i can try this too. I live in Vietnam and pork tenderloin is cheap here, it's the meat i cook the most
Absoulutly fabullous
How is it going with your project?
🤩 spectacular 🤪
We're making both of these tonight, and the Soppressata recipe from your other video. I will let you know how they turn out in 1 month.
Bravo 👍🏼
Ich Bin öSTERREICHER und mag meinen Nachbar und werde einiges nach machen. !
Ok 👍🏼 thanks
Yes! Excellent Recipe!
Sooo Easy and Delicious!
Yes 👍🏼
Fantastic. Thank you for passing on all that is wonderful of Italy.
Thanks 😉👍🏼
I don't remember how did I found your site but I tell you that the first show that saw was making
homemade Soppressata and drinking homemade dark beer, but the best part of it was the waving hands that was crack me up. Love your show and I did subscribe. Thumbs up keep up doing more videos guy.
😂👍🏼 thanks
Recently found you - really enjoying your videos and passion. I am learning a lot! Thank you 🙏
Thanks ☺️ you are too kind
In South Africa they would hang it out in a very dry climate for a few days, and call it dry woers (dry sausage) except I think they do it more with minced meat instead of a whole piece, otherwise biltong, which is whole. Childhood memories, yum!!
I should do the biltong one day 👍🏼😉
I had to split mine in half, because the casing I have are too small for a whole tenderloin. What a chore it was, even split in half. It’ll be worth it in a few more weeks, though! Can’t wait!
Bravo 😉 let us know when you taste it
@@Spectacular-cuoredicioccolato they were ready after 11 days in my basement (like I said, I had to slice them much thinner than a whole tenderloin, so they dried much faster). They were absolutely wonderful! My grandfather is from Sicily, and he loved them! He ate almost an entire tenderloin in one sitting, with his homemade bread and olives. Thank you again for putting these recipes on UA-cam!
Spectacular 🤩 greetings to your grandmother from Italy 🇮🇹
This man is a legend in my book
😂👍🏼 thanks
For the tasting... with tht wonderful bread, just missing a little fresh cheese and some olives. Great video!
Good idea 😋👍🏼🥳
Love this channel. This is the way to cure meat. No need for synthetic "pink salt" that is not salt. All you need is real salt and spices for taste. Excellent!
Thanks 👍🏼
An artist in action! I will try for sure your technique. A light prosciutto , better than greasy sausages.
A simple technique and a fantastic result. Peter
Thanks Peter 👍🏼
So far today I started doing your eggplant in olive oil. Its stays until before bed time in salt. We' ll see if it will come up as " espectacular" as yours is.💪💪💪
Bravo 👍🏼 let us know 😉
@@Spectacular-cuoredicioccolato My pleasure. My eggplant in oil is in fridge already. Next week Monday will be the big day of tasting, and I will let you know. Take care .👋👋👋
Better room temperature 😉 and well covered with oil
@@Spectacular-cuoredicioccolato ah? Room temperature? See , I would think I did it right. Thank you for correcting me! You are such a gentleman! ☺️❤🌹
🤪👍🏼
Sou do Brasil...
Tambem sou charcuteiro,
gosto muito do seus videos, estou aprendendo muito.
Grazie ☺️
Amazing! Will try this soon. Greetings from Australia 🇦🇺
Bravo 👍🏼 greetings from Italy 😉 please share the videos with your friends and family
Too cute. Loved the recipe and his spectacular hand movement. Will definitely try. Thank you so much I hit subcribe for sure👏👏👏
Thanks 😊 please share the video with your family and friends 😉
Spectacular, thanks for a great recipe, greetings from UK
Thanks 😊 please subscribe and share the videos
So simple... Fantastic for off grid living. Love the reactions... You're the conductor at your own symphony of flavor.
😂👍🏼 thanks
Congrats,that s a hell of o lifestyle
Outstanding, so glad I subd, cheers from Canada
Your recepies are very, very, iteresting ,thank you for sharing us!
Thanks ☺️
Fantastico! Love your videos, especially when you do the flavour windmill!
I am here for the tasting hand waves.
😂 welcome back
I'm glad i found you.
You make me smart le!😀
Watched for a minute then subscribed. I'm inspired.
Thanks for your support 🥳
Grazie,Grazie per la gentilezza,per la pronta risposta.Lo faro,spero che vada bene.
Spettacolo 👍🏼 mandarmi poi qualche foto su Instagram 😉 così vedo il risultato
Great video. It was very explicit. I am going to try this myself.
☺️ thanks 😉👍🏼
Subbed ! Your content is spectaculare. Keep up the good work !