PITINA Original Italian SALAMI without salami casing easy recipe
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- Опубліковано 7 вер 2024
- Today we prepare a more unique than rare salami, from Friulian origins, characterized by the absence of casings and the shape of a meatball.
The preparation is very simple and the seasoning is even simpler, but despite the ease of realization you will be amazed at its goodness
Ingredients:
Pork 800 g
Lamb 150 g
Lard 50 g
Sea salt 27 g
Peppercorns 1 tsp
Pepper powder 1 tsp
Fennel 1 tsp
1/2 glass wine
Garlic 1 clove
Polenta 100 g
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Man, you rock!
I tried it using 600 gr organic 80/20 ground beef from Costco + 400 gr roughly chopped fatty organic pork shoulder. Was out of corn flour so used oat flakes instead and skipped smoking, the rest to your recipe. Cured for 18 days in a simple single volume old fridge without any humidity control.
We tasted the result yesterday and my wife said it was the best salami thing she ever had.
Spectacular!
I wish there was an emoji for “hand rolling out of yummy”!
😂🤩 spectacular 🤪👍🏼
Ok Paisano, we cut into thePitina last night, after 19 days, couldn’t wait any longer. To say it was ‘spettacolare’ is an understatement. I will never be without a cured Pitina again.
grazie
Mine is 13 days old and I'm so ready to cut into it. Should I wait for the final week?? Or just cut into it. I'm so excited.
A question.... I did my patina 15 days ago, and starts to smell like alcohol, of course is for the wine, but it is normal.? And the pitina it’s also humid.... I have it in a plastic container in my fridge, and sometimes it’s like sweating into the container..... what should I do?
Leave open the container 👍🏼 when you put in the plastic container?
Since the beginning 15 days ago
did you use lard that was previously melt down from fat, or you used straight fat from pig?
I have watched only a few of your videos, but I can already tell that you are making a wonderful contribution. You have identified a number of very interesting recipes (some little known such as pitina) and your explanations are very clear. The quality of your recording is also very good and your gentle sense of humor enliven each video greatly. Keep doing what you are doing. It is a pleasure to learn from you.
Thank you so much ☺️
I love how in a pandemic he rescues his salami on his bike
😂👍🏼🛵
I’ve been following this basic recipe for about a year now using a tiny wine fridge as the curing chamber .
It’s set at 10c, humidity is about 60%. I use domestic ground beef and pork from the supermarket , plus #1 curing salt .
It’s so easy. My pitina are much smaller , starting at 50 grams and finishing at about 30 grams in 3 weeks. Making about 6 X 50 gram pitina every two weeks. Always have enough for snacks and sandwiches. Great recipe!
Spectacular 🥳 thanks for sharing your experience with us and the video with friends and family 👍🏼
As an Italian, I just assumed the glass of wine was for drinking while you cook.
😂👍🏼
LOL!
Its for both
2 glasses of wine then 😅
Did the Pitina for the fourth time ,always a success. Thank you ,stay safe
Spectacular 🤩 stay safe too 😉 and please share the videos 🤪
Grazie. I just made both versions of this (3 each) and cured them for 22 days between a refrigerator and our cantina. They turned out very good!
Spectacular 👍🏼 thanks for sharing your experience
This looks like the recipe I've been waiting a long time to find. One that does not need curing salt (preservatives) or casing. Thank you for sharing!
True. I refuse to use plastic bags for everything. It annoys me so much. And the Curing Salt is also present all the time. Tell me how to do stuff without all the waste products and potentials poisons!!!! xD
You can do any recipe without the curing salt, maybe just add a bit more salt to compensate. The issue is some people will say this isn’t safe to eat without the curing salt, this guy’s recipe included. But it’s been done without curing salts traditionally for thousands of years, and botulism is basically a non-issue especially when it comes to cured meats, it’s so rare and usually has to do with canned vegetables if it’s a homemade issue. It’s just an increased risk not to use curing salts, but the risk is very low anyways.
the curing salt is also there to bind the ingredients and the meat so they dont fall apart
Welcome 👍🏼
With curing salt 2.5 % of the weight, with sea salt 3 % of the weight. Don't use table salt, it has added potassium.
I'm running from one recipe to the next! They are so amazing... just off now to eat some sourdough bread and sun dried tomatoes... Salami might well be next! Thank you - keep well and stay safe...
Thanks 😊 stay safe too
I wish he could be my son in law. He's a gentleman. Nice teachings thank you so much. God bless you
OMG. I never knew this can be prepared so easily. This is one of my favorite foods. Thank you.
Keep us updated and send me some pictures on instagram 😉
OMG! OMG! PITINA! I haven’t had Pitina since I was a child. Spettacolo!
I've never seen that 2 knife mincing technique before. I'm going to have to try that out.
Southern Greece we do it the same way....
The Pitina with fennel is my favorite. Actually pitina has become my favorite salami to make at home. I really love everything about this salami. I've cut back on the amount of grease in the recipe, it really doesn't need it, it's delicious without. Just the fat that's on the pork. Thanks again, Ciao
👍🏼 bravo 😉 thanks for sharing your experience and the video with your friends and family 🤩
You said it, adding fat is unnecessary and unhealthy. It doesn't affect the taste.
Old italian guy in US loves your channel. And your food. Stay safe...
Thanks 👍🏼 you too
Thank you bro. have done a few salami of this style without casing. Similar but press and than wrap in cloth and hang. Reminds me of salami sourdough buns.
Cheers. Will try on the next batch.
Truly you are teaching us the good stuff.
Thanks ☺️😉👍🏼
This channel is GOLD!
A couple months ago my family gained a deer from an accident. The buck was in absolutely perfect condition despite being taken out by a truck so we have a lot of exceptionally high quality meat. I have been wanting to cure it but haven't known in what way. Now that I have discovered your channel I know exactly what to do. Thank you so much for making this information available. My mother and I love your channel.
Thanks 🤩 please subscribe and share the videos 😊
I've been wondering what a good "beginner's" salami would be - this looks perfect although I will probably make all of mine with fennel. Thank you for the video!
Welcome 👍🏼please share the video with your friends and family 😉 and let us know when taste it 😋
Tasting day for my pitina, day 21. After 14 days white mould started to appear on top of the pitina so I sprayed white vinegar and wiped off, returned to the wine fridge at 10 Celsius with humidity at 62% turned every day.
Today is tasting so I took the pitina from the wine fridge, I scraped off any white mould from the top and bottom of the pitina. I have just tasted it and I can confirm that it is, spectacular!!! Thank you @cuoredicioccolato
Bresaola next 😀
Thanks for the video, sir! I just finished my first batch- I wasn't able to find ground lamb so I used pork and beef. I was a little sketched out- it still looks very pink towards the middle and not nearly as dark colored overall as yours came out but still very well-salted/seasoned throughout. So far my stomachs fine so I think I'm all right =>)
Are you still alive? Mine has been curing for a few days and still looks quite pink. I used 100% pork so I'm pretty nervous!
@@Everlong420 Yep, I'm still in one piece. I've only eaten a few pieces at a time but no issues.
Love this guy…informative, fun, and charismatic…takes me back to my childhood..😊
Thanks ☺️ please share the videos with your friends 😉👍🏼
Ti amo for these videos. I'm in Jamaica. One day I gonna try this with goat meat!
Your videos are incredible. Hands down the easiest to follow and most instructional out there on this yummy food. Thank you from California!
Thanks 👍🏼 please share the videos with your friends and family 😉
thanks so much for this, always wanted to make salami but having to deal with the sausage casing was a hassle I didn't want to bother with
Am from a village in the Himalaya's and am going to try this out, so excited to find this recipe, I miss cured meats living in the back country, and the art of curing meats in the Himalayas is getting lost day by day, it used to be a staple at every house to cure their own goats in late autumn to have protein through the snowy winter, but very very few people do it now, or even remember how to, as rare are the local blood sausages that used to be made along with the cured meats.
Keep us updated 😉
Is it call there at the moment ?
@@Spectacular-cuoredicioccolato Will update of course! We have mild snow, its about 0 degrees at night and 10 in the day, summer's its 24 maximum
Ok 👍🏼
Thank you for making time to create your videos and sharing them!
Can’t wait to try this one!
😋 let us know 😉
I've been watching for years. I live in S.E. Asia too and I love the simplicity you bring to all the videos. We have to improvise here and I like the way you do it.
Thanks for your support 👍🏼 yes we need to improvise a lot 😂
I congratulate you, you have good recipes
Thanks 😊👍🏼
I will try this soon
Bravo 😉👍🏼
Thank you for your sharing Recepie God bless you Always More Power Sir From the Philippines Zambales I like very much Salami it's my favorite
Thanks 😊 please share the videos with friends and family
If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try this recipe or others
Recipes are simple and not complicated...i will try all of them. Thanks for all. Great episodes, great channel .
I've only watched 3 so far, impressive. Are there any recipes that are OMG not spectacular? :)
A true master. I've been searching for an easy way to smoke my salamis for so long. Thank you a ton for your videos. I'm sure you're the best on UA-cam.
Gracie di Brasil para Italia.
Grazie 🤩 please share the videos with all your friends 🥳
Greetings from Italy
I hope you would talk everything about moulds. Which one is safe, which is not. The smell, the color, etc of the perfect dry cured meat. Grazie. Stai sempre al sicuro
Very easy good smell = good food 😉
Mycotoxins in mold can be really dangerous, salt kills mold spores but I guess it's still a gamble.
ua-cam.com/video/4ro8sPOgCBg/v-deo.html
We have almost finished my first production of Pitinas, me and my family, and now I will make new ones with different spices. This is such a good recipe, thank you so much 😊
Spectacular 🤪🤩😋👍🏼 brava
I just tasted the next batch of Pitinas. With ciabatta bread and homemade mayonnaise. Spectacular! Thank you for being so inspiring. I also have a Ventricina in my fridge, that I am hoping will be a success 😊❤👍
Spectacular 🤩 you are give me great satisfaction
Thank you for your detailed explanation..
Greetings from Jordan..
Please stay safe in Italy :)
Thanks 😊 I will 👍🏼 stay safe too
Il tuo semplice approccio alla cucina artigianale italiana è il massimo. Mi ricorda la mia infanzia, quando i miei nonni cucinavano ad Arpino provinzia di frozinone🇮🇹, tutto fatto in casa.
Grazie mille per questo bellissimo commento ☺️
:) thank you for the receipe man! sincerely , i watch your videos to see your special arm move in taste moment...
🤣 thanks
XDDDDDDD RIIIIGHT
🤣
cuoredicioccolato
can i use the ginger alternative to hops
Same here 🤣
I love this way to make salami. My wife and I will be working on mani of your recipes. Thank you Chef.
Thanks 😊 let us know when you taste them 😋
Amazing to see how simple this is. I always thought it would be more involved. Thank you. How long will it keep for after making this way?
my pitina is now perfect and my friends cannot believe that I made this at home and it tastes so good..
Spectacular 😉 now you can share the video that proves you are right 😂😋
I nearly fell into a coma just listening to this guy.
I’m going to try this!!!! Thank you. I make my own bacon and pastrami and not pitina is next! Thank you for not adding nitrates/nitrites/sulfates as they cause issues with my stomach.
Bravo 😉👍🏼 let us know if you like it
Wonderful, cant wait to make it. I have been procrastinating to get my own casings done, this is is perfect for me. What can be used instead of wine?
maybe brandy potentially? The french use brandy/cognac in Paté and other preserved meat products, so maybe that could work?
Maybe vinegar.
I am struggling to find a solution to the added wine too! What can we replace it with?
You can use beer 🍺
@@Spectacular-cuoredicioccolato I live in a muslim country. Not easy to find alcoholic beverages. Is apple cider vinegar ok???
As a French guy, from Britany, I will add butter on the bread. But the recipe is is very nice!
Spectacular 👍🏼 my friend Ginette that is French do the same 😂
I tried too and I like it 😉
Hi. Thank you for the great video. What exactly does the daily turning do? I'm guessing it's to make sure all sides are exposed to air and cure properly. If that is the only reason, can I wrap each piece in a cheese cloth and hang them in the fridge so they are exposed always to air without needing to flip them every day?
Thank you
Yes you can try 😉 probably I will do the same in the next video about salami 😉
I love that you waste nothing. Many Americans waste so very much.
I am grateful that I was raised to waste nothing.
😉 I was raised in the same way
Fantastic thanks for teaching this!, Best wishes from south Australia.
😉👍🏼 thanks for watching and sharing
I always love your videos.
Simple, to the point, fully explained and, most importantly, TASTEFULLY finished !!
Please stay safe in this global - we're all in this together issue with COVID19
Roger
Sono nuovo a Charcutari a casa. Dopo aver visto il tuo video su pitina ci proverò. Lo fai sembrare così facile! Sembra delizioso e mi piacciono molto i tuoi gesti delle mani al test del gusto. Un giveaway morto che è fantastico! Grazie Mille.
Grazie a te 😉 keep us updated
Maestro Cuore di cioccolato, thank you for this. I have made 5 or 6 batches now with variations. Using minced pork as a base, sometimes with minced lamb or beef or chopped liver and (my latest) small pieces of chicken and pork fat. I often use apple or red wine vinegar instead of red wine (this works and adds a different flavour but takes longer to dry). The salt proportion stays the same but the spices, herbs and garlic I am always varying. Sometimes a little white or black mould has appeared but I scrape it off and leave it to dry a little more. If I am using my smoker I sometimes give them a second dose of cool smoke.
Thanks 🤩 for sharing your experience 😉👍🏼😋
thanks for your recipe and very good advice and easy to smoke.
Thank you so much, this is a very cool recipe. Kind regards from South Africa.
Hi there. I cut my pitina today after 26 days in the fridge turning every day as you said. It tastes "spectacular" . it is still a bit soft in the middle so I will leave it for another week.
You unbelievable!!!!!!!!!!! This is my next project. I hope it’s going to be something what remains your fabulous sausage. One more time thank you for your ❤️ and passion for food .
👍🏼😉 let us know 🤤😋
I startet some with 500g beef today, but instead of polenta i used Semolina mixed 50/50 with shredded Parmigiano. You should try that, or with 100% Parmigiano. It smells amazing. Im excited how they turn out in 3 weeks.
👍🏼 let us know
I assembled this for the first time today, right now the salami are getting a cold smoke on the weber grill before they go into the basement. The smell of the seasoned pork (I followed the video pretty closely) was heavenly enough on its own, if the smoking and drying are a success the finished product will truly be spetaccolare.
Perfect 👌🏼 let us know when you taste it 😉👍🏼
Oh very good you are in Thailand. I'm Thai too. Very very good. I want to do this one. thank you sir.
👍🏼 bravo 😉 please share the video with your friends
I'm going to have to make this for myself. I can source both yak and bison easily here in Albuquerque...
🤩 let us know the results with that meat 😋
sometimes i wake up at night and wonder what did aaron do with the bison
I made this the day after this aired, Sunday I tried the 1st one and it was great.!!!
Wow! I'd love to try this because it looks so easy and delicious. Great job!
Had my first go and the come out fantastic thankyou ...
Thanks Mario for sharing your experience 🥳
I am going to do salmi sausages next do u have a video on that receipe.thanks in advance.👍👍
What kind? I have different ones 😉
UPD : it's absolutely perfect. Guys, make it without hesitation!!!))))
As a result - very well proportions for balanced taste. I even smoked it at my countryside house. But it is more than a month and they are still soft. We cutted one - very yammy, but looks like a bit fresh inside. Were kept in a fridge.
Ok 👍🏼 wait longer
I made it and it is a perfect recipe! Thank you!
Spectacular 😉👍🏼
Thank you , your way of describing your recipes is top draw, i have made your chorizo and your chiabatta and my other half loves it this is the next next.... keep smiling and be safe
👍🏼 thanks 😊 I will 😂
I just finished my first pitina and I can't wait until it is ready! I also did one batch with fennel and a second without. Thank you so much for showing us how to make this. I am very excited!
so how was it?
@@squirrelcup It will be ready in one week! I'll post a comment when I taste it. If I forget, remind me!
@@natemorlock2379 any update?
I hope to try this recipe with the deer my father, brother and I hunt in the fall. For now I will try this recipe with sone meat from the local farm! Many thanks from Canada!
Welcome 👍🏼
Great video! You're English is very good.
I have cured several types of meat using this channel. Every one a success, just cut into the lamb prosciutto, spectacular!,, thx from Canada, this ones next
Spectacular 🤩😉👍🏼 let us know when you taste this one 😋
Great Channel, great video. I tried the Pitina recipe and it turned out well. Thank you so much. Please keep on making video's about Italian food and drinks. Cheers.
Thanks ☺️ please keep sharing the videos with your friends and family 😉
Simply the best and the easiest DIY salami recipe!
Many thanks for this recipe, it's really simple and must be very delicious...😁
Yes 😉 it’s spectacular 😋
Wow that homemade way to smoke the Pitina made me want to do it like that too!
Love the way you presented the process; Thank you
Excellent recipe and nice presentation! Thank you for sharing!
👍🏼 thanks for sharing the video 😉
Thanks for your recepy looks good
I love salami! Looks yummy 😍
muy bueno siempre un gusto escucharte, me reí mucho con el queso que explotó y el salemi que le dejaste la malla jajajja🤪😂😂😂
Sorry 😞 I don’t understand
This worked amazingly well with a chopped-up ribeye steak and some added tallow. Turned out delicious after 21 days. Time to experiment with other spices and even less salt. Perfect for keto-carnivore diet. I wonder if I can replace the corn meal next time with just cheesecloth. Thank you so much for this recipe.
Spectacular 🤩👍🏼🤪
Made Pitina yesterday, smoked 3 balls of Pitina (700 gm total) with a small glass container with burning charcoal, instant coffee powder and a drop of olive oil inside a frying pan with glass cover. Then refridgerated, today is 1 day old in fridge.
Bravo 👍🏼🤩 keep us updated 😉
3 pieces of 200gm each, Pitina is now curing for 18 days in fridge. Continue curing and turning everyday until day 24? Thanks.
Are they hard or soft? I think that day 21 you can try 1 😉
They are still soft because I kept them in plastic containers since day 1, opened everyday, wiped out the condensation on the cover, turned them over, closed the lid of containers and refridgerate them. Yesterday, they were still soft but not very soft like day 1, so I decided to turn them over and refridgerate them wihout closing the lids. Maybe I should continue doing this for the next few days. How will I know when they are ready...they must be a bit hard when touched? Thanks.
Pitina not ready, meat still sticky inside when I sliced one today. Continue to refidgerate without cover for a few more days.
wonderfull technic to smoke ! i will try
😉 thanks 👍🏼 let us know when you taste it
Thanks and best. I will try the recipe. You did a great job.
Thanks for the idea 👍🏼
Bella ricetta! Non conoscevo questo tipo di salume e dire che ho prestato servizio militare in Friuli (tanti, troppi anni fa). Mi hai fatto venire voglia di provare. Nel frattempo abbasso il coronavirus e, mi raccomando, ovunque si viva, stay safe! Un saluto da Roma
👍🏼 stay safe too
Thank you for another amazing recipe!
Welcome 😉 please share the video with your friends and family 😋
I like your videos and can not wait to try to make it myself.
I like this method!! So much easier 👌😋
Keep us updated with the tasting 😉👍🏼
Brilliant video! I'm definitely going to give this a try
👍🏼 let us know 😉
Thank you! Your channel is my favorite youtube channel! Stay safe!
Thanks ☺️ please share the videos with your friends and family 😉 stay safe too
I m Iranian but i confirm Italian is the best!!!!!!!!!! :) very rich culture!!!
😂👍🏼 thanks for following the channel 👍🏼
i am just heating up my oven for the ciabatta i made like you showed in another video and this salami would go perfectly with... just i have non :) but next time if i can i will make this i also like it has no intestine around!!! thank you Chef stay healthy!! :)
👍🏼 thanks 😉 stay safe
Desde argentina, saludos , muchas gracias por compartir sus recetas
Gracias 👍🏼☺️
I love you my Italian brother! Made this tonight, just like you said. ~Three weeks will be an eternity!!! Ciao!
And how was it?
Me too I would like to know 🤩
The first batch turned out superb! The second batch not so good. It kind of smelled like stinky feet in my refrigerator. But the second batch meat quality was not as good as the first. I think that was the problem. I'm going to try it again though! I've been working on the pomegranate wine and it's a really been a crowd-pleaser!
I have to admit though, that’s the recipe is really very straightforward as is the process. Like I said, the first time I made and absolutely delicious results. Attempt #2 was just crummy meat. He makes it look so easy, and this one really is! I would highly recommend that you try to make it if you can. I wanted to make it again, and I will, but I had a lot of things going on in the last four months. Those things actually called more for the pomegranate wine than for the salami! 😜
Thanks for sharing your experience 😉 if you have instagram please send me some pictures
cuoredicioccolatopuntoit i needed this , Much Love From San Diego CA 💫
😉👍🏼 thanks
you are very resourceful, love it!!!
😂👍🏼 thanks
Best sausage video ever, the casing are a pain!
😉👍🏼 please share the video
Absolutely fabulous. Will try and provide feedback.
Bravo 👍🏼😉
Ommm made bread:) . But hey. Thank you again. Love your channel. spectacular
Thanks 😉👍🏼
Thank you for teaching us!
Thanks for watching and sharing the videos with friends and family 😉👍🏼
@@Spectacular-cuoredicioccolato keep it up!
😉👍🏼 I will 😀 thanks again
I like the "windmill" action with the arms when tasting.
😂👍🏼 thanks