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.):
Use coupon code 2guys at check out for a discount on your order
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
You can find a printable recipe here:
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:
Knife Sharpening System: (use code 2guys for a discount on your order)
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►OUTDOOR COOKERS
Smokin-It Bella’s Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►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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