Today we are making the Italian Brianza Salami.
You can find a printable recipe here: https://twoguysandacooler.com/brianza-salami/
Visit the Sausage Maker for all your sausage making supplies: https://tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
You can find a printable recipe here: https://twoguysandacooler.com/traditional-italian-salami/
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k
In this video we used:
Mold 600: https://amzn.to/3StbPwY
Flavor of Italy Starter Culture: https://amzn.to/3SyGjh5
Sausage Pricker: https://amzn.to/3E8N3yt
Iodophor Sanitizer: https://amzn.to/2Q9jFBM
Kotai Chef Knife: https://tinyurl.com/5ypnfjp7 (for 15% off use discount code – 2guys )
Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf
Butcher Twine & Dispenser: https://amzn.to/35QFhIa
Small accurate Scale for spices: https://tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd
PH Meter from Apera Instruments: https://amzn.to/2A04Gll
Dry Curing Chamber: https://tinyurl.com/44rhj5t7
Extra Large Cutting Board: https://tinyurl.com/3ez3ww7f
Support the Channel with Patreon โบ https://www.patreon.com/2GuysandACooler
Merch โบ https://tinyurl.com/5fduym8t
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Amazon Shop โบ https://www.amazon.com/shop/2guysacooler
โบOUTDOOR COOKERS
Smokin-It Bella’s Cold Smoke Generator: https://amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: https://www.grillagrills.pxf.io/kjrkWx
โบSAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: https://tinyurl.com/5ypnfjp7 (for 15% off use discount code – 2guys )
Thermapen Mk4 (meat thermometer) – https://tinyurl.com/y224z7ke
Ph Meter by Apera Instruments: https://amzn.to/2A04Gll
Sausage Stuffers: https://tinyurl.com/56hhauzh
Meat Grinder: https://tinyurl.com/59cmk5d6
Meat Mixer: https://tinyurl.com/yc8hrkt9
Meat Slicer: https://amzn.to/31XV19q
Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf
Small accurate Scale for spices: https://tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: https://amzn.to/2WUALpO
Drying rack and tray: https://amzn.to/3LDhgHX
Custom Cutting Board: https://tinyurl.com/3ez3ww7f
Butcher Twine & Dispenser: https://amzn.to/35QFhIa
InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 https://amzn.to/2TDvChj
Cool Mist Humidifier: https://amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: https://amzn.to/3v55Tz1
Iodophor sanitizer: https://amzn.to/2Q9jFBM
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
20 Comments
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k
I think I've developed a salami addiction lol
would substituting with a red wine be acceptable? I make a bit.
Awesome recipe, I'm making Toulouse sausages today which also use white wine. Looking forward to them (other spices are garlic, nutmeg, black pepper).
Looks great, this is on the must make list. If you use a smaller diameter casing will it effect the flavor?
That looks like a practical salami. Thanks for letting us see
Beautiful!
As for the mold cultures, I have used it when it was almost 2 years old in coldest part of freezer,and it still worked just as good as new. It was kinda an experiment and I honestly didn't think it was going to work since they put a use by date on it which isn't very long once you recieve it. Also the starter cultures tspx and flavor of Italy also works well past the date on package. I wonder how long you could actually hold on to any of them and it still be good. Maybe a future video Eric. Throw some in the back of your freezer and forget about it for a few years then make a video and see if it fermented normally or not. Just an idea. The stuffs not exactly cheap so would be nice to know
That looks yummy
I so glad to listen to you and to see you! And without any annoying idiotic musics in background it is so enjoyable! You are excellent (like salami)!
:))
Two questions
Do you have a cookbook
Also have you tried using dry ice in your grinder to keep the temperature down around 30 degree
Kind of a random question: In the U.S. we have a lot of access to cheap pork shoulders, usually bone-in. Is there a nice method to cure/age a whole pork shoulder in the basement or otherwise, sort of like making prosciutto but perhaps there are considerations specific to a pork shoulder (more fat? more chance of spoilage?).
Once again, thank you so much for these easy to follow videos for us "Enthusiastic Amateurs". Another recipe added to the list!
Thank you Eric! very educational, and looks outstanding!
question regarding the PH, out of curiosity, you mentioned not to go under 4.9, whats the reason for that, and is there what to do if target is missed and its under 4.9?
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Can you use the Umai products to make salami without a drying chamber?
Wow thatโs an epic salami! Iโm not dialed in for that oneโฆโฆ..but so much respect for your level of expertise!!!
I just had my first salami failure. It failed to get to the appropriate pH. For some reason it settled at 5.4. And I was out of time and had to leave town for work. So, instead of pitching it out, I threw it in the smoker and cooked it as I would a sausage to an internal of 153ยฐ. To my pleasant surprise it turned out quite good, albeit different. Itโs certainly not as dry and dense as a salami, but more like a summer sausage before partially drying it. Certainly much better than having to throw away 15 pounds of meat!
Sometimes you just have to adjust.
Hi Eric, awesome video. But is there a way to make salami without the starter culture? Starter culture is not available here in the Philippines. Thanks.
How do you go wrong with salt, pepper, garlic and wine! I've never heard of this salami but I'm going to give it a try! Thanks for sharing ๐ ๐
So why makes this salami special it literally looks like 90% of salamis in the channel.. white wine and whiteppper ? Is that it