How to make a Simple Salami at home - EASY FOOLPROOF RECIPE
An easy guide on how to make your own basic salami at home. A wonderful base salami for you to add additional flavours to.
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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) (
[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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Doing this one thing while making sausages could KILL you, please STOP!
If you are a home sausage maker and you are doing this one thing, please stop. It can potentially kill you. Stay tuned to find out what it is.
CURE ACCELERATOR
Sodium Erythorbate:
CURING SALTS
Insta Cure #1:
Insta Cure #2:
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Kotai Chef Knife: (for 15% off use discount code - 2guys )
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Eric
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The Ultimate Guide To Making Salami At Home! | Homemade Salami Recipe
How To Make The Best Homemade Salami!
This recipe for homemade salami is perfect and so easy to make! the flavor and textures are wonderful, people won’t believe you made it yourself.
HOMEMADE SALAMI RECIPE
INGREDIENTS
1 pound ground beef
1 pound ground pork
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Mustard Seed
2 Tablespoons Curing Salt
1 Tablespoon Coarsely Ground Black Pepper
1 teaspoon Red Pepper Flakes (optional)
1 teaspoon Liquid Smoke Flavoring
INSTRUCTIONS
1. Mix together the ground beef and ground pork together in a large mixing bowl.
2. Add the garlic powder, onion powder, mustard seed, curing salt, black pepper, liquid smoke, and red pepper flakes, then mix thoroughly until fully combined.
3. Roll the mixture into a 2-inch diameter log, and wrap it tightly in aluminum foil.
4. Place in the refrigerator for 24 hours.
5. Preheat the oven to 325F/165C). Fill the bottom part of the baking pan with 1 inch of water.
6. Make a few slits in the bottom of the roll (to allow the fat to drain) and place it in the baking pan.
7. Bake for 90 minutes in the preheated oven. Remove from the pan and allow to cool completely.
8. Unwrap the salami roll, slice, and enjoy with cheese and crackers, or add to your salad.
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Summer Sausage - Food Wishes
Learn how to make Summer Sausage! Traditionally, summer sausage is made and cured in the winter, and then enjoyed during the summer, but unless you have some sort of time machine, we’re going to have to use this easy, shortcut method. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazingly delicious Summer Sausage recipe!
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Easy homemade Salami, much better than store bought lunch meat #ForJars #homesteading
I got this recipe back in the late 70's. Super easy and good lunch meat. The best part, we know what's in this
2# lean hamburger
1 c water
2 Tbsp liquid smoke
1 t peppercorns (optional) - I use ground black pepper
1 tsp onion powder
1 tsp garlic powder
2 T Morton's Tender Quick - meat preservative
Mix all ingredients together. Wrap in Plastic wrap or aluminum foil. Let set in fridge for 24 hours
Bake at 300* F, for 1 hour, uncovered. Rewrap and store in fridge. Freezes well
IMPORTANT INFORMATION REGARDING TENDER QUICK
Tender Quick is a meat tenderizer/curing salt. This is NOT the same as Pink Curing Salt #1 or #2. Do NOT confuse pink curing salt with Himalayan pink salt. Curing salts can be dangerous to children
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How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar
How to Make Sausage - Holy Voodoo Jalapeño Cheddar
This is the best sausage that I have ever tasted!
Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!
The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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