How to make a Simple Salami at home - EASY FOOLPROOF RECIPE
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- Опубліковано 7 вер 2024
- An easy guide on how to make your own basic salami at home. A wonderful base salami for you to add additional flavours to.
Check out more at our website : www.thecraftco...
Recipe link: bit.ly/2QjEtGH
INGREDIENTS
1kg mix of pork shoulder and/or pork belly, looking for minimum 20% fat
3% of the weight of pork in Salt (Use cooking salt or kosher salt) 3 IS THE MAGIC NUMBER! 3% weight of the meat in Salt.*
1.5% of the pork weight in whole peppercorns and cracked pepper
1.5% of the pork weight in Fennel seeds or any other optional aromatics like the zest of an orange or a teaspoon of dried chilli flakes if you fancy a fiery kick.
Large glass of red wine (35ml per kg)
Sausage skins
String
A needle or pin
*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures) (www.thecraftco...)
[OPTIONAL] - using Bactoferm T-SPX - if you like to use a starter culture to assist with the promotion of the good bacteria and the ph level of the meat during and after fermentation then use 0.125g of T-SPX with 25ml of room temperature distilled or bottled water and add this to the meat mix. Don’t use tap water as the chloramine will kill the starter culture.
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#easysalamirecipe #salami #charcuterie
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I love how you wear rock/metal t-shirts in all your videos! You are the heavy metal chef!!!
Fisting a sausage stuffer! This is pure gold...
Better on your internet browser history too ....:)
@@TheCraftCookhouse 🤣Imagine that!
It's my first time making salami. I followed all the steps in this video and it worked out really well. Very tasty! Thank you for sharing 😊
Well done you!!!!! And thank you for feedback!
great video. ive also seen where a guy rubbed a white mold salami on the casings of the new one to pre-mold the right kind too.
Great tip!
Thank you for your ratio clarifications. As well as useful tips
Thank you for watching and for your support!
@@TheCraftCookhouse you're a "Testament " to the craft !
Very simple an easy to follow.Thank you for this video❤
Glad it was helpful!
You had me at the Testament t-shirt! But the rest of the video was great too :)
Yay, thank you!
Fundamental fail: the finished product is not shown.
Thank you! I did not not see the video!😢😢😢
Thank you! Very good information, with some tips that i have not heard on any other videos
Hey, nicely done ! Thanks so much for the cork needle idea, so going to steal that one !
Hi thanks for the video its great.
Thank you for sharing this video, I'm watching here Philippines..
wonderful and amazing
i do love and enjoy this
have fun and God bless
Thank you very much!
Very Good!!
Great vid. Clear concise and enjoyable
Excellent video
Many thanks. Superb video.
That was excellent demo and info..💯👍
Hi, I love your vids. You might want to invest in a good wireless microphone. You sound far away from the mic
Thanks for the video wish i could see inside the boil and the sound be more clear.
Nice video. I love your t-shirts. Tastament, yeah.
Ha ha - I do believe there is not enough heavy metal in charcuterie! We need more!!!
Dude - you rock!
Love it mate easy and straight forward instructions!
Ccan I use pink salt (curing salt) to aid in preventing bad bacteria? Ilive in a tropical country even the comercial ref temps are around 12-18 degrees celsius here. Don't worry the slices of salami are thin and will always be cooked since I am planning to use them on oven fired pizza
Yeah you can. Just swap the 3% salt for 0.25% number 2 (pink salt) and 2.5% salt. Don’t go over the 0.25%.
More details on the website .
Good luck and thanks for watching
@@TheCraftCookhouse I just read it thank you for the informative write-up I'll follow your instructions.
The meat I will be using is pre-ground pork. I do not have a grinder, meat choices are VERY mlimited here.
I also made Guanciale now curing in my Ref hehe.
Love the shirt 🤘🏻
Great video
Glad you enjoyed it
Great vid mate
Glad you enjoyed!
Hi mate. Been doing a lot of research on salamis/salamis/charcuteries… and now living in North Somerset I’m just waiting to move to embarque on a tremendous journey of curing and fermenting.
Your content it perfect but just lacking the final result, any chance of that coming soon ?
Ta mate.
Thanks for feedback. It’s a great journey. All final results are more info available on the website :)
Me an American: 🙀🙀🙀 9 - 10 degrees 🌨❄️🌬☃️
Me a Scientist: 👓🥼🧑🔬🧑💻🔬🧪🌡🧬⚗️ He means, Celceus👓
Also me: ⭐️🇺🇸🍔🥩🔫🍺🇺🇸⭐️
So I've tried making salami twice. Both times there was T-SPX involved, and trying to monitor humidity and all that. Are you saying that with this method, you can basically just hang it in the regular ol' fridge after fermentation and achieve the correct weight loss without drying out?
Could you do a video on how to calculate the spices etc in salami
great idea! Will do one :)
Can you use a food processor/blender to mix it?
The perfect combination in a man: listens to metal + knows how to cool...
Could you use rosé wine instead?
Absolutely, nonissue.
G'day, great video. Could you cold smoke this salami? If yes, should l still dry the sausage for 24hrs before cold smoke? Thanks in advance, Brad.
Invest in a directional microphone that you can plug into your phone if you're recording with one... Otherwise invest in a microphone. Learn about using compressor in audio mixing.
Great camera shots n well laid out video.
Thanks for the recipe, but is it 35ml or 350ml?
35
I like the simplicity here, I'll have to give this a go myself this coming week.
just for clarification, the last part of hanging it for 3 weeks does not have to be in a fridge?
Hi Leah, no it doesn' - it just needs to be be in cool area, away from direct sunlight with some minimal airflow. A temp around 9-11C is perfect. A fridge is around 3C, you could use a fridge but the weight loss will take much much longer.
@@TheCraftCookhouse But in the fridge is ok, just takes longer
@@joed8965 how much longer it is in the fridge? does it mold there?
@@mloepostle62, been there 3 weeks and loosing weight nicely at about 30% and average temperature of 50 degrees F
Very informative. I am going to try it. Can I use Himalayan Salt for this recipe?
Yes. It adds mineral notes, but grind it down and make sure you spend more time mixing to get the meat to bind fully
I've always been told you need a fermenting and a curing chamber to make salami.
No Pink Salt #2 or starter culture, either?
I've been making my own sausages for years, but have always backed off from salami and pepperoni and such, because I don't have a curing chamber.
It's surprising to see that you do it, without all that.
I live in a warm climate, so I assume I would need to use the refrigerator if I had to try this?
Thanks for the video, it's very interesting.
Only a few recipes I have found you can get away with solely using a fridge (check out the caseless pitina fruliana recipe I have ) and regularly do this in the fridge.
If using a fridge you need to control the temperature AND humidity, and most fridges use a cold back wall that increases the moisture level. YOU can adapt a fridge and work on some gentle air flow (open the fridge every day) and maintain a temp of 9-11C , whilst keeping the humidity in check. (dehumidifier or using dry rice and salt in a box can help) Its not impossible in a fridge.
@@TheCraftCookhouse Thanks for the reply. It just seems too dodgy to try in the fridge. I've now acquired an old fridge and I'm going to convert it into a curing chamber.
Thanks for all the advice.
I prefer beef rather then pork are there any things you have to do differently if using beef instead?
No. As long as you keep to ratios
@@TheCraftCookhouse Awesome thanks for the info.
just a question
can i use vodka instead of wine?
Yes but it will impact flavour as it kills more good bacteria. Some salamis have used Scottish whiskeys to impart a Smokey flavour but do work to well. You can use port as well. If using a strong spirit I would drop the volume by 50%
Very nice ! What kind of pork meat exactly did you use?
I use a blend of pork shoulder and pork belly.
Recipe here :
www.thecraftcookhouse.com/how-to-make-salami-at-home-easy-recipe.html
In short for a basic salami you can use any pork cut as its more about the fat to meat ratio
Hi mate I want to give this a go. I have a temp controlled fridge with also humidity control as well. Can I put them straight in the fridge after making them. Skipping the 24 hours at room temperature? And if I can should I do 24 hours at 20degrees Celsius. Then drop the temp down to 12 degrees Celsius. Look foward to your reply cheers
Yes that should work fine. The warmer temp is to aid the fermentation and growth of good bacteria (don’t be scared) before entering the drying stage (weight loss)
OO@@TheCraftCookhouse
Can we make it with beef?
Yes.
So of I buy a pork loin and grind it how do I know if I have 20-30% fat do you add fat or is pork loin already the right fat amount?
You add fat (back fat, pork fat trimmings)
Myself
Can I keep it hanging without fridging if the coolest spot in the house is only 22c?
At which stage? After the the first stage (warm) you are looking for a cool area 10-12c , after everything is made and target weight is reached , 22c is very warm fir storage and it will dry out very quickly.
How long do i need to wait for it to dried 🤔
It depends on the weight loss, which will depend upon the diameter of the casings you use, and the drying conditions - you are looking for 30% weight loss as a minimum. Anything >30% is then down to personal preference on the firmness of the salami you like. most people I know prefer around 35%
yummy!! sending you all my support friend.. ^_^
Thank you 😋
I made one “test” salami but in a week I’ve lost more than half the weight, started at 249g and it’s now 112g. It’s been in the fridge so not sure why it’s dried so fast 🤷🏼♂️ would it be okay to eat after a week?
Hi Ryan, is it rock hard? at >50% weight loss it would be very very hard indeed. Whilst weight loss does happen quickly in the first week this then slows down but I've never seen such weight loss in such a short time in more than 10+ years.
As soon as the 30% weight loss marker has passed, and if you have NOT used curing salts then it is safe for consumption and any further weight loss will just develop the flavour profile further and create a firmer texture. If you have used any curing salt/prague powder #2 (so 2.5% salt and 0.25% #2) then you would have to wait 3 weeks minimum for the sodium nitrate to dissipate properly.
IF the test salami is NOT rock hard (which at >50% it should be, then yes it is safe.
IF it not rock hard then I would question if the initial or last measurement was correct.
Thanks for the prompt reply 😊 the weight measurements were correct as I make “biltong” and “dry sausage” on a regular basis and am familiar with weights and ratios etc. at least I hope so 😂 I didn’t use any “curing salts” or nitrates, just pink Himalayan salt, cracked pepper, chilli and a dash of smoked paprika. I initially kept it “out” for 24hrs before transferring to fridge, it was packed tight with no visible air pockets and pricked it sufficiently all along the full length using your suggested method 😉 I mean it looks and smells good, just wasn’t sure with being pork if it was okay to eat. I might ask/add it was a Costco loin that I bought (USA farmed) and put through a coarse mincer. It all looked great and have frozen what was left from the first test salami as didn’t want to ruin a whole 2.5kg of meat for the “test”. The sausage started out as really “full” or “stuffed” in a natural 34/36mm natural casing and has subsequently shrunk but developed that central crease that I’ve seen in some craft salamis 💁🏼♂️
I wish I could send you a picture so you could see it 🤔 are you in the UK?
@@ryanvnikkelenkuyper All the above seems fine, and if we have ruled out weight mis-measurement then I can only think the ambient temp or fridge temp has contributed to this. Given you are familiar with other charcuterie, if no prague powders were used then yes this would be safe to eat now, it should smell like a sweet good porkiness (your nose would identify ammonia and any rancid smell very quickly). Checking my records the fastest I have hit 40% weight loss is 11 days, so it can happen, and if using loin this is very lean. You can send me pic if you want through the website and we can pick up the conversation there (www.thecraftcookhouse.com/contact.html) I'd also love to pick you brains about billtong as I get varying results hence why its not on the website yet ;)
I'm in UK
I have just replied to your main website 👍🏻 your video inspired me to “try”……so thank you 💁🏼♂️ we all need a little inspiration and motivation at times 🎉
For others...some.fridges have dry fanned cool forced air...and a vege compartment. The fan fridges can dry things out very quickly, especially if you open and close them a lot. That is why they have seperate vege and fruit zones which are isolated from the fans.
Is there no buff salami
Hey
Hey back :)
OVER . THE.
......don't leave us hanging....what is the rest of this sentence ;)
Ooh very bad sound, sad to say
Get a microphone
Thanks for the support - will you buy me one?
Thrash metal salami making
Sorry. The sound is awful.
I'm sorry you find this, it appears fine this side and with other viewers.
The sound was fine
@@TheCraftCookhouse sound was fine, i appreciate the video. I love salami.
I don't eat pork 🐷🐷can I do it with a rabbit 🐰 or 🐒🦍🐫
Yes. Same with the fat .
Could you use beef with the same process? @TheCraftCookhouse
You forgot to sit on it