How to make Italian SALAMI CORALLINA from ROME
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- Опубліковано 28 вер 2024
- Due to Giancarlo's great request, today we are going to prepare a salami of the Italian tradition: the CORALLINA Umbra. This salami very widespread in central Italy has the particularity of having a low percentage of fat.
If you know this salami or if you decide to do it at home, share your experience by leaving a comment.
Salami Sausage Casing Kit :
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Never say sorry for your English. I couldn't say one sentence in Italian. Love all your videos bro
I have made your banana wine and ginger beer.... Fantastic.... Especially with lock down here in South Africa
Thanks ☺️👍🏼😀
Bravo 👍🏼 good job 🤩 stay safe
Grazie mille per aver condiviso queste ricette con noi
👍🏼 grazie mille a te 😉
Your videos are like a new addiction, I can't stop watching them.
Bravo 😉👍🏼
Nice to see you showed the true outcome of the meat, not many would. Great video grazie
I appreciate videos that show mistakes so I don't make them! Thanks. Sincerely. Basically, the air in the refrigerator was too dry.
Exactly.
Yes 😬 too dry
That's what Umai casings are for, drying meat in a refrigerator.
From Quebec, Canada, i want a thank you for your great and simple recipes that you share to us. I tried some like your oven and fried panzerotti and share with my friends. Thanks and god bless you👍👍
Thanks 👍🏼 for sharing 😀
When I was a child my grandparents in Italy would send us sausages and cheese. Prosciutto‘s, Capocola , etc. but they would also send a special sausage that I’ve never seen again. It was made with liver and orange peels. It was semi dry sausage. Have you ever heard of this? And do you have a recipe?
kickn-aDead-cat I second this, I’d love to try that sausage! It sounds delicious
Sounds like it could either be Mazzafegati or Salsiccia di Fegato, hope this comment helps in your search :)
I have an extra refrigerator in my garage. I turn the temperature all the way down that gets the temperature to around 54°, cave temperature. I use a tiny eight dollar fan for air circulation. And a small humidifier to keep the humidity at around 60 to 70%. This will keep it from drying out too quickly. In a few weeks when they feel and look dry enough I vacuum seal them. And store them in my normal refrigerator. When I didn’t have an extra refrigerator, I would only make them in the late fall and winter and hang them in my garage.
A success first time! One day at 18C, then 2 weeks at about 10C...Not in fridge. still a lttle raw in the centre, so another week to finish. It tastes like...........SALAMI !!
The easy cheese recipe worked fantastic, 3 weeks old now and getting better every day. Salute from Scotland. Spectacular... Now I try your alcohol recipes.
Thanks for sharing your experience 😉 and the videos with your friends and family
@@Spectacular-cuoredicioccolato I am on the case, I will send a sample to a good friend and sell him the recipe! Ha Ha.
I've been watching all your meat videos and I'm finally going to start doing this, this winter. Thank you so much for posting these videos.
👍🏼 bravo 😉 let us know when you taste it
I am pleased to tell you that my SALAMI CORALLINA turned out spettacolo. I cured it in a party-cooler where I found that the humidity was higher than in the fridge so that it didn't turn into jerky. Excellent taste! Thank you for your inspiring work! (I've sent pictures to via messenger and your Italian Facebook.)
Spectacular 🤩 thanks for sharing your experience 👍🏼 I will check later 😉
could you show us how to make the Italian home made dry peperoncino, Thanks & God bless
u all.
Thank you again for a great recipe! This is SPECTACULAR!
🤪 thanks
You have the greatest recipes. Are they from your family?
Only few 😉 some from friends
This is a window into real tradition. This should be taught in school
Your videos are great, thank you for posting. Have you managed to raise the humidity in your fridge? If so, how did you do it?
No I didn’t because I move after this video 🤪 now I am back in Italy
@@Spectacular-cuoredicioccolato OK, thanks for the reply!
😉👍🏼
Haha lol i just love your videos! And very brave to also show the ‘mistakes’. About the fridge, the problem is the ventilator, which is there to make sure the air in the fridge is everywhere about the same and also the temperature. Most big (usa) type fridges have a switch, so you can turn the ventilator off. I,m happy for this video, because i also have a usa tupe fridge with a ventilator, now i know i need to turn it off to prevent the meat from drying.
Thanks 👍🏼 for the information. Next fridge I need to find the way to off the ventilator
Thank you for your great videos!
I use a drink bottle refrigerator for drying meats (because now I live in the tropical place, ) I know this is not the professional method but if I see the meat drying very quickly then I will put it in a container or plastic bag. The very dry one I like to use with the plain spaghetti aioli.
👍🏼 good idea 😉😋
Great videos. Im starting to make my own sausage now.
I used to also like a mustard seed salami it also had chilli flakes in it.
I think fennel tatses great in sausage. Keep doing more videos.
Thanks 😊 I will 😉 let us know when you taste your sausages 🤪
Finally, making sausages without a machine, how awesome! Can’t thank you enough for showing us this simple yet so helpful trick.
Question: Can we smoke the sausages first with hot smoke in a smoker set then add it to the fridge to dry?
I wonder if we can dry the sausages in a food dehydrator.
Yes 👍🏼 but be careful not to cook them
No better the fridge
Thank you so much for posting your recipe. Great work and keep it up. You’ve just gained a new subscriber. 🍺🍺🍺
Thanks 😊 please share the videos with your friends and family 😉
Great recipe! Given that this recipe is amenable to leaner meat, I plan to use this recipe with whitetail deer venison as the meat, and mix with pork belly as the fat. Thank you for your excellent content.
Spectacular 🥳 send me some pictures on instagram
I really like the tips and tricks you add to your commentary, like using the neck end of a cut-down plastic bottle as a sausage stuffer! Ingenious!!! Keep up the good work please!!! I have a question for you: salt pork is made from the pork belly and is about the same size that you used in this video - can I rinse the salt off and use that instead of having to buy a full pork belly that’s about 8 times larger than what you used?
You can try but you have to follow a recipe that you find here on the channel 😉
I love the fact you use no cure #2. It's not available here in Philippines so these recipes are perfect. You should write a book :)
Thanks for the idea 😉👍🏼
I would love to try this dry meat version. It's not a failed version for me because my family and I love meat jerky. Hard jerky like the Texas ones.
Keep us updated 🥳 and send me some pictures
"Sour" tangy salami is not ruined! Fermentation is required for good salami, you just need to make sure the right microbes take hold first. You can buy starter culture from butcher supply or you can put some of last batch that has matured without spoiling.
In my country the temperatures are always high over 86° F.
In my case directly to the fridge? Let me know please. I love all your videos! Greetings from the Caribbean
I done it in Thailand 😉
Salt with or without iodine?
Would it be ok to coarsely grind the pork rather than use two knives? Or do you need the chunky texture? Thank you.
Yes you can but not too small
Ciao Andrea e saluti dall'Israele.
Poco tempo fa' ho scoperto il tuo canale (posso darti del tu...?), e i video mi piacciono moltissimo.
Anche io faccio tantissimi salumi, diversi tipi di carne etc. a casa.
Ho visto in questo video che il salume si è asciutto troppo - hai mai pensato ad utilizzare una scatola di polistirolo dentro il frigo? Così potrai controllare non solo la temperatura (anche se rimarrà un po' bassa) ma anche l'umidità.
Fammi sapere...
Complimenti di nuovo per il canale ei video!
Ciao,
David
Grazie mille del consiglio 👍🏼 devo provare 😉
what do you call the salami which is made from pork liver? a friend sent some for me and i liked its taste. do you also make that kind of salami?
We call it salame or salsiccia di fegato but I don’t have the recipe 😩 sorry
I made two pack one with packed fresh chicken and one with light smoked cut of pork shoulder at the same time. After 8 hours in room temp. around 15'C I put them in fridge but it smells not pleasant. Is it normal? And chicken salami has the same methode as pork ?
Super.
Thanks 😊
great video .. stay safe
Thanks 👍🏼 you too
Great recipes, thanks. Confuses that you use sea salt, not nitrite? How is the issue of butulism solved?
Very clear only sea salt 😉
thanks for the answer.I use curing salt 0.6% in the manufacture of dried sausages
Sorry but never use it, so I don’t know the correct %
Is it possible that the air pockets formed because you stored the meat for a day in the fridge before you packed it in the casing?
🤔 could be, next time I will avoid it
brian gilbert I think because the fridge was too dry, it’s possible the outer sausage dried up and shrank, pulling the meat outwards from the middle, creating the pockets.
👍🏼 exactly 😭
I can do the salami without frezer? I was remember my mama was doing in November without freezer!!!
10-12 degree celsius and 70-80 percent humidity is perfect, so yea, maybe november.
Wir sind bei euch meine Freunde!!! ❤️
im making my own dried meats in thailand. i built something i like to call a "climate machine" in which i can regulate humidity and temperature. if you just put it in a normal fridge, it dries too fast and you end up with what you have. dry on the outside and raw in the middle. pretty dangerous actually as the meat in the middle tends to rott.
Yes but before my old fridge was perfect 😭
@@Spectacular-cuoredicioccolato a controlled environment, is a save environment. :)
@@kennyofficial2607 please explain how to do it, are there any ready to buy fridges for cheese and meat?
twoguysandacooler.com/building-a-salami-chamber-cheese-cave/
tasteofartisan.com/meat-curing-chamber/
there is a larger community I initially thought
@@JohnSmith-ir1fo well, basically you can use any functioning fridge. just add humidity and temperature control to it and you are good to go. this guy explains it quiet well: ua-cam.com/video/CRi1QPsYAgc/v-deo.html allthough, i built custom controls as i come from a programming and electronics background.
Hi
Could you make a mead video if not already made
From India
Done 😉 you can find the recipe here on the channel
Andiamo a aprire un ristorante italiano qui in Messico, vieni
если чувак не делает круговые движения левой рукой,значит колбаса получилась так себе...
😂👍🏼
The news has been so heavy lately, I find myself thinking about this channel often these days in day to day life or while watching the news, I just want to say thank you, thank you for your delicious recipes that are down to earth and simplistic enough you don’t need to be a trained chef to make something so genuine, so delicious, and so much better than store bought. Thank you for the recipes, thank you for the knowledge, but more importantly thank you for being you, and finally thank you for giving a few of us a place we can go watch quality content, and brighten our day a bit in these dark trying times. Take care of yourself, god speed
Thanks for your concern and this very beautiful comment ☺️ be safe 👍🏼
Thanks 😊
Keep it going man, the channel is excellent and I love that even when something doesnt go exactly as plan, you still stream it, 100% legit, doesnt get more real than that
Love that you make a video that also shows when it doesn't go well. Perfect.
But there is no hand gesture an no "spectacular"....
🤣
"Not spectacular" Lol. This channel is going to have 1M subs by the end of the year I bet
Thanks 😊 I hope the same 🤩 please share the videos with your friends and family and enemies 😉
I had just recently found your youtube videos, they were a few years old, because of everything happening in the world today, I just had to subscribe and see when the newest video was, glad you are still teaching us such wonderful food ideas. Be safe. God bless.
you speak an universal language called kindness love and compliments from Iran 💐💐
Thanks ☺️
For making salami and other air dried meats I bought the cheapest fridge I could find, and converted it with a small humidifier, a small dehumidifier, and a control unit to control temperature and humidity. (You can find everything you need on e.g. Amazon or eBay, or maybe in a local store too). In my case the the total cost was around USD 250-300, so a bit of an investment, but it has changed the effectiveness and the quality of my salami and other charcuterie production enormously. The good thing is that you can of course use the fridge as an extra fridge when you are not making salami in it, or even use it for making cheese or mushrooms that require humidity control. Previously I could only make salami in the autumn and winter, because I used an outdoor shed for hanging my salami, and it would get too warm in the spring and summer, but now I can make salami throughout the year, and never buy salami etc. in the shops any more.
Thanks for the advice 👍🏼 but I move every 6 months 😢 maybe in the future 😉
What temperature and humidity should it be kept at? Also excuse my ignorance but why do you need both a humidifier and dehumidifier
@@nicolascastellan1739 Set the temperature to somewhere between 10-12 Celsius and the humidity at around 75%-85%. You need both a dehumidifier and a humidifier as the humidity will move up and down inside the fridge. Initially the salami will release a lot of humidity, but as they begin to dry out and mature you will need the humidifier to keep the environment moist enough. Without a humidifier your salami will dry a lot faster, too fast in fact, and it will get a dry hard crust while still being soft in the middle. I use the Inkbird ITC-308 Digital Temperature Controller and IHC-200 Humidity Controller (about £55 on Amazon) and got the cheapest and smallest humidifier and dehumidifier from Amazon too. All together about £100 plus another £125 for a cheap fridge. (If you drill a hole in he fridge to run cables for the humidifier/dehumidifier be very careful not to drill into any of the cooling pipes that run inside the wall of the fridge as this will be the end of the fridge).
@@_J.F_ Makes sense thank you.
Ci piace cambiare casa spesso 😉 quindi per le lavorazioni lunghe è sempre un problema
You could use a pan with salt and water in the bottom of your refrigerator and it will regulate the humidity to 75%. Love your videos. Thank you
Thanks for the advice 👍🏼
Hey man, i´ve been following you for some time now and decided to make some of your recipes in the restaurant i work at tomorrow (its closed because of Covid19. btw, stay strong Italy
Thanks you 👍🏼
Try an eski or cool box with just a block of ice in it. I use a 3 ltr plastice bottle and put water in it to make an ice block that won't leak. If you put a hessian sack over it so the sausage is not directly cooled. Even put it in your Biltong safe with a block or 2 of ice maybe?. Put a temp gage in it to monitor and to acheve your taget temp. Once you have mastered it you'll find a good starting point. It should help with humidity as well, Use a small hydromometer like they use for cigar boxes, There cheap on ebay. I hope this idea helps?.
Thanks for the advice 👍🏼 I should try 😉
Thank you for sharing this. Any chance you can do an episode on how to make Italian sausages and the different sausages from the various regions of Italy?
Going to get a second fridge just for making this. Bellissimo.
Bravo 👍🏼🤩 good idea
A few more vids and subs and you can buy a a bigger house with a cellar. Great video- thanks
How did you learn all these recipes? Is there a video about you and your backstory?
I ask people around me 😉
Sarai più bello alla griglia
I was told if you put the salami in vacume bags and refrigerate for a week the moisture will equalize. I did this when I made biltong and it worked very well .
👍🏼 thanks for the advice
no need to do this for biltong. And I have made more kilograms of biltong than I can remember, in multiple countries, from sub tropical African to cold Canadian climates.
If you do a cookery school, I’ll book my flight!
😂👍🏼 thanks for this beautiful comment
Pesado como.collar de sandias
Thanks a lot for preparing the video and sharing the recipes / Sometimes the best way to make it better next time is to fail first. Don't worry , we have learnt something we did not know about the fridge different models.
👍🏼 thanks for your support ☺️
Hello and thank you for your videos I really enjoy them. I am a novice salami maker and not very good at it. I remember one of my late fathers friends made salami and it was the best I have ever eaten. It had anise in it. Do you have any recipes like that. Other than the anise I think it was a traditional salami from Europe. Thank you
I think 🤔 that was fennel and not anise 😉
You can use it instead of black pepper or pepper corn
@@Spectacular-cuoredicioccolato thank you so much for your prompt response. I really appreciate it and keep up the good work.
😉👍🏼 keep us updated 😋
Really enjoy and appreciate your sharing the passion and skills with followers of your channel. Would appreciate a section (if not already done) a clip of how to do a Spanish or Portuguese Chorizo.
Keep up the good work.
Ronald
Thanks I will 😉
I like your sincerity on the outcome,will follow the recipe and put it in the basement
like your honesty. Good chefs admits mistakes.. Cheers!
Be safe, we love you italy 🇮🇹, ☣
Yeah, that's called case hardening with your salami, not enough humidity and to much air circulation dried it out to fast.
Exactly 😩
i dry my meats in 70-80% humidity
Hi a bowl of water under the salami sounds logical,
bye bye.
Yes but with the new fridge will not be enough
@@Spectacular-cuoredicioccolato Hi.., Yes a new compressor sucks out the moisture.I ` ll have to think about this one.
ciao.
Yes better old fridge 😉
Yes better old fridge 😉
Congrats for your video Man, coz you don't hide if the recipe doesn't got so good.. that's the game.. you have my subscribe for sure.. stay like that.. I'll keep watching you Man.. congratulations
Thanks 😊 please share the videos 😉
Where is L’uomo do Casa, which city in Italy? Address and phone number as I’m in Italy in February 2023 and was going to book a table. Grazi ciao
Write directly to him 👍🏼 it will be easier youtube.com/@uomodicasa
Like Trev below, I understand you just fine. Your honesty with fails is refreshing. Good video.
Thanks 🙂
You should avoid to add any liquid to meet before making a salami. If you add it anyway, then the drying should be slower and much much more than 28 days. Greets from Croatia
Thanks for the advice 👍🏼
I watched almost all your videos but I never heard your name. Unless I missed it.
Andrea 👍🏼 nice to meet you
Love your conference thank you even though I've made meats similar haven't tried salami yet but i will now.
Thanks 😉👍🏼 keep us updated
Hello. put salami in vacuum bag 2 weeks around. after salami by not hard outside
👍🏼 thanks for the advice
I am new to your channel. I love your recipes and enjoy your accent. You really do need to get a small grinder; they aren’t that expensive 😊
Thanks ☺️ for your support 👍🏼
I tried them but by hand is better 😉
Top of the fridge is coldest and least humidity. Better on a trivet tray at the bottom of the fridge, I dry many meat at the bottom of my fridge.
Thanks for the advice 👍🏼 I will try
One way to add humidity is buy a $30 humidifier on amazon and put it in your fridge with a $40 humidifier temperature probe.
Thanks for the advice 👍🏼 maybe in the future, now I move to often
maybe a wine cellar would be better for the cure. instead of the modern refrigerator. you can also choose the temperature better. there are some that come with dual temp. I haven't tried them yet but I will do that soon. nice recipe
👍🏼 let us know when you try because it will be a good solution
if you put a computer fan and keep the air constant the salami will not be dry or wet inside. the problem is that the refrigerator does not circulate air and it is possible for you to control humility.
👍🏼 thanks for the advice 😉
I have had good luck making pancetta and guanciale in the refrigerator but I find it too dry to make coppa, bresaola, salami.
You can find the solution close it in a plastic container but with the lid not completely closed 😉
Зачем показывать рецепт с которым мясо может протухнуть!?
Perché deve andare a male?
Grazie! Спасибо за хороший рецепт! (rus)
Thanks 😊
Love your channel! Sorry it didn't turn out the way you wanted. That's how I cook.
😂👍🏼 ok
I recommend turning on the translator, it's not a lot of fun how it translates everything
Thanks for the advice 👍🏼
Hi! I am so curious! What are those round things in your fridge at 0:02-0:03? Was that cheese?
ua-cam.com/video/wvHrU6P8vsg/v-deo.html 😉
Trustworthy
I also need to ask: Is there a type of red wine that is best for meat? Or can you use any red? Thank you.
You can use any red 😉
They say you can put some plate with water to keep the humidity in good condition!
Thanks for the advice 👍🏼
I dont drink or use alcohol. With what can I replace wine?
Water 👍🏼
I have acces to a cave that is 13-15 Celsius and quite humid. What can I age there??
Cheese, wine and cold cuts
Love your videos. Nice to see I am not the only one things some times do go as was expected.
😂👍🏼 thanks
Hello friend! Congrats for your videos and recipes! As charcuterie lover, I pass through it a lot of times! The things became better after a made a curing chamber, a homemade one and I used a normal fridge (not a frost free)... inside it I installed two controllers being one for humidity and the other for temperature. What about sharing a video making your own?
Have you used cure salt#2 additive in any of your Salamis?
No never
Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates
ua-cam.com/video/NuiWl8Tl24k/v-deo.html
Thanks
Can you use cured lardo instead of raw belly in the sausage?
Yes but it will be different 😬
Also, could you use fresh black pepper in a brine?
Better dried pepper
Here is an idea; get a small dedicated fridge and place the power on a timer. Set the temperature to the lowest setting and adjust the on and off time so that the temperature inside is around 10-12°C. Have a small bowl of water inside to maintain humidity. A cheap bar fridge should work and may be able to set the temperature to 10-12°C on the lowest setting.
I've made Lonzino a few times (cured and dried pork loin, it comes out similar in texture to proscuitto), and have had to let it hang to dry for a few days, then put it in a zip-lock bag for a few days to equalize the drying (outside drying too much, inside not enough), the return it to hang for a few days, then back in the bag for a few. It kept the meat from getting that dry, hard, case on it.
Knife skills on point. .
😂👍🏼 thanks
I was in Naples many years ago and in the shops they had this wonderful cheese macaroni. it was like a cake/pie that they served at room temperature cut like a pie/wedge. I have not been able to find it or a recipe for it. Do you know of what i am speaking?