How To make Salami
5 lb Hamburger
5 ts "Morton" tender quick cure
:
salt. 2 1/2 ts Mustard seed
3 ts Ground pepper, course
2 ts Liquid hickory smoke
3 ts Garlic salt
Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. On the third day, mix and shape into rolls approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8 hours, turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork roast (fat removed).
How To make Salami's Videos
How To Make Salami - The Complete Beginners Guide
In this video, I’ll show you how to make salami. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
Meat for 1 kg Salami:
35 % lean pork (350 g)
35 % lean beef (350 g)
30 % pork backfat (300 g)
Spices per 1 kg meat:
22.5 g salt
2.5 g Cure #2 (#1 also works)
3 g dextrose
2 g black pepper
2 g paprika
Casings: Depending on the size, you can use a 28/30 caliber pork casing or larger natural intestines (they have excellent properties, they do not peel off during maturation, they are impervious to fat and can be smoked).
???? Full recipe:
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Calabrese Style Dry Cured Salami Recipe - Glen And Friends Cooking - How To Make Salami At Home
Calabrese Style Dry Cured Salami Recipe - Glen And Friends Cooking - How to make salami at home
Glen is learning how to make salami, how to make charcuterie at home. Making salami at home can be challenging at first - and we've found that the learning curve to home made salami recipes can be steep. But we've also found that when we get it right homemade salami is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.
Ingredients:
1675g pork butt / fat 60/40
28.475g salt (1.7% of the weight of the meat)
4.188g Cure #2 (0.25% of the weight of the meat)
8.375g dextrose (0.5% of the weight of the meat)
8.375g red pepper flakes (0.5% of the weight of the meat)
2.513g white pepper (0.15% of the weight of the meat)
1.675g anise seed (0.1% of the weight of the meat)
0.168g starter culture (0.01% of the weight of the meat)
92.125 mL sweet vermouth (5.5% of the weight of the meat)
2 beef middles
**Starter culture amount varies according to what starter culture you use.
**Mold culture amount varies according to what mold culture you use.
Method:
Mix starter culture in distilled water and let rehydrate for 30 minutes
Grind chilled meat and fat with a 6mm plate.
Mix the meat and spices in a stand mixer adding the wine as you go.
Add in the dissolved starter culture and mix until sticky.
Stuff into beef middles, saving a small amount of stuffing to test pH.
Prick any spots where you see air bubbles, brush with mold 600, and record your salami weight.
Ferment for 12- 24 hours at 75F-85F in 80%-90% humidity until the pH of the sausage reads between 4.9-5.2. After you reach your target pH, brush with dissolved mold culture and place in a drying chamber.
The conditions need to be around 55ºF and 80% humidity until desired weight is reached.
I target 30-35% weight loss to be sure that the salami is finished and safe to eat.
#LeGourmetTV #GlenAndFriendsCooking #dryager
0:00 How to make Calabrese Sausage
0:30 How to grind meat for sausage making
1:00 rehydrating the Sausage making starter culture
3:20 Calabrese sausage spice mix ingredients
5:39 How to prepare dry cure salami casings
7:00 How to stuff salami in casings
9:27 How to ferment dry cured salami
11:00 How to test pH of fermented dry cured salami
12:59 Hanging salami in the Dry Ager to cure
14:02 Tasting dry cured Home made Calabrese salami
Ramadan specialEasy and Healthy Homemade Chicken Salami Recipe || by spice with Tabbu ||
Hello foodies today I going to show how to make easy and healthy homemade Chicken Salami recipe.
●Ingredients required
▪︎For boiling
1 onion.
1 small carrot.
2 Bay leaves.
10 garlic cloves.
Piece of Ginger.
Half kg Chicken.
1 tbsp Salt.
▪︎For mashing add:
1 tbsp Black pepper powder
1 tbsp chilli flakes
Finally add:
Chicken stock
With
Gelatin.
Beetroot (For colour purpose)
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Disclaimer:
This channel is base on food. Here u will get different kind of food recipies.
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How to Make Homemade Beef Salami Sausage - I have never eaten such delicious salami!
HOW TO MAKE HOMEMADE SAUSAGE: this chicken salami, very tasty and very healthy, is perfect for sandwiches and appetizers! Make this very simple and very easy recipe at your home.
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Second (overhead) Camera: Canon PowerShot SX70 HS
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Recipe:
500 g. Beef minced meat
10 g. Salt
15 g. Starch
Half a teaspoon of white pepper
1 tablespoon coriander
1 Garlic spoon in granules
1 teaspoon paprika powder
A pinch of green peppercorns
1 A handful of pistachios
100 g. Ice
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【【Tokyo Music Walker - Hope for Tomorrow】】
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Music: Hope for Tomorrow by Tokyo Music Walker
Stream & Download:
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Title: 【【Tokyo Music Walker - Hope for Tomorrow】】
Genre and Mood: Hip Hop & Rap + Calm
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tags:
homemade salami
how to make homemade salami
chicken sausage recipe
how to make a sausage
Step by step
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Traditional Italian Salami - No Nitrites or Starter Cultures | Celebrate Sausage S03E01
Today we are making a traditional Italian Salami. That means no NITRITES/NITRATES or commercially obtained starter cultures.
Check out Jende Industries for your sharpening supplies and their new guided sharpening system (J.I.G.S.):
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Visit the Sausage Maker for all your sausage making supplies:
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You can find a printable recipe here:
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
In this video we used:
Beef Casings 40mm:
Sausage Pricker:
Iodophor Sanitizer:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
PH Meter from Apera Instruments:
Dry Curing Chamber:
Extra Large Cutting Board:
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►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
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Eric
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Homemade SALAMI WITHOUT salami CASING with ingredients from Supermarket
Today, thanks to Mashwe, who shared this recipe with us, let's see how to make Salami at home without using the gut and without pork.
For this recipe you will need:
Beef brisket 1 kg
Salt 25 g
Sugar 1/2 tsp
Paprika 1 tbsp
Chilli 1 tsp
Red Wine 1 tbsp
Grappa 1 tbsp
Pepper Powder 1 tsp
Peppercorn 1 tsp
Baking paper 4 sheets
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