Slow Dried Italian Pepperoni, Home Production of Quality Meats and Sausage.
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- Опубліковано 5 вер 2024
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Another Fermented and Dried episode.
I am always happy to pull these off and the Italian Pepperoni didn't disappoint.
These one takes some patience and require some controls. If you are able to build or make something to ferment and dry in though, you will open up a whole other world of sausage making.
The Italian Pepperoni was a great one to start with, the tangy and spicy combination worked well!
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys need a stuffer to make your sausage making process smother here is a link:
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If you guys are looking for a nice knife set here is a link:
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Green mold isn't bad, maybe visually isn't very appealing but it's harmless, just check at these Italian made salami and it will have the green one in fact in homemade making of Salami it will generally go green (Penincilinum Nalgiovese) . The dangerous one is black mold.
Man your content is so good and I love your vibe. I can tell the improvement compared to the initial vids. So glad to have found your channel!!
Thanks Olivier, I really appreciate that. Ya its been a learning curve for sure. Thanks again for watching.
Looks awesome! I love that you’re doing some dried sausages also.
Thank you Roper, glad you like it.
Would be awesome to get these in 4k!
Like 4k video quality?
I am not sure if you are still monitoring this post, but I have a question. I followed the book to the letter, and my pepperoni smell really funky after fermentation. Is this normal?
Great vid of pepperoni making...Questio. Where do you get the hang tags?
Bought the book, hope you get some credit. Before they had culture you could buy, What did they use? I am trying some slightly sugared yogurt left warm overnight as a Lactobacilous source for an experiment. Love your stuff.
how do u say "virgin" in German?? Goo-din-tight!! 😊
Nice video, thanks.
Hey Duncan, I was told to not screw on the plate too tight or you'll get that metal sludge. You mentioned having it really tight to prevent smearing. Can you elaborate on that more in your next video? Thanks!
Hey Mike, you bet. Basically if there is a small gap even very small between the knifes and the plate connective tissue will build up and you wont get a clean cut. Then the meat coming out looks really mushy, and will give a mushy texture.
Hi Duncan, can you please share the type number of the victorinox knife you use for slicing the pepperoni in the end? It looks so handy.
Assuming I have a chamber I can use like a refrigerator with temp control, how do you control humidity? Could they be put in a container or would that prevent water loss? Very informative video, I want to try this
I might have missed it in the video, and I know duration is different for every batch based on a number of variables, but what was your total time in the fermentation chamber to achieve your level of moisture loss?
I think this one was about 5 weeks.
What model and brand is the fridge you are using? Want one just like that🤩
Hey Duncan what culture do you use in your fermented sausages, and where do you get it? I'm north of you in Grande Prairie. Also I'm on my 3rd recipe from the book this month. Stuffed the ham press yesterday can't wait something new. Thanks Duncan
Hey Victor I used Mondostart Classic and you can get it out of Halfords in Edmonton.
Happy to hear you have been giving them a go!
Why was the recipe of Seasonings and spices cut out? Can you send them? Thank You
Do you do a ph test after fermentation
I would love too but I dont have a ph meter
I bought one last year and haven’t used it yet. Planning on using on a test sample from a batch I started to ferment. You can use ph strips as well.
Is it just me? Or does this guy look ridiculously like a “Hybrid” of John Cusack and Kevin Spacey?🤔🤔🤔
Take a good look!
Killer vids, Witch cultcher are you using and how many g/kg are you using and where did you buy it from?
I used Mondostart Classic in this one. they are pre packed kits that you can get at most butcher supply stores. I am not sure what the bacteria culture are in those two specifically but that is the brand I have had success with.
Duncan, What is the fermentation chamber that you use?
I bought the one from the sausage maker in buffalo ny
@@duncanhenry how do you like the dry cure chamber? I am in the market for one and looking at the same one. Do you think that it is worth the hefty price tag that comes with it? Thank you for all of the work that you put into your videos, it truly shows that you love what you do.
Hi it would have been great if you share your recipes on your videos with the rest of us. Thank you
Hey there Manny I do share all my recipes if you check out some of my older videos. There ones are from the book Home Production of Quality Meats and Sausage so I thought it only fair they stay there.
Thank you for your response,it means that we have to buy the book,to get the recipes.
@@mannyp.52 dry curing is not difficult but just tedious and patience requiring. All recipes have three key ingredients for success: cultures, cure#2, and salt. The rest is up to your liking but make sure you taste try samples before drying them. Once you achieve that taste you’re looking for, note your recipe ( percentages and all). Curing and drying environments are also crucial for successful product. Pepperoni like the one we use on pizzas is basically an American sausage with anise extracts and paprika oleoresins. Home made is never the same as store bought (not necessarily a bad thing) you will get a decent tasting sausage as well! Try making other Italians salamis.
You're funny :)
Where do you source your bacterial culture in Canada?
Stuffers supply in Langley BC carries starter culture as well as mold culture
That’s the sausage I would like to make, trying to find some bacterial culture here in Edmonton
Hey there they are at a few different sausage supply stores. Halfords also has it as well as DnR sausage supplies.
We've seen all not so important parts of the recipe, but didn't see neither the quantity of meet, neither what bacterial culture is used nor what and how much spices you put..
Buy the book
Buy the book.
Wait... Isn't "Italian pepperoni" just salami?? Cus Im pretty sure it's not actually something that originated in Italy.
It looks more like salami
where is the list of spices?? put it on the screen, not the description box, im watching on a big screen tv, there isnt a description box!! 😢
True, what a blow….!! 😮😢😮