Today we are making the All Roads Lead to Rome Salami
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Here are the different salami recipes that we used:
Black Salami: https://twoguysandacooler.com/black-salami/
Soppressata Salami: https://twoguysandacooler.com/soppressata-di-calabria-step-by-step-video-tutorial/
Finocchiona Salami: https://twoguysandacooler.com/how-to-make-tuscan-finocchiona-salami/
Genoa Salami: https://twoguysandacooler.com/genoa-salami/
Calabrese Salami: https://twoguysandacooler.com/salami-calabrese/
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Products used in this video:
Calabrian Pepper Powder & Fennel Pollen: http://tinyurl.com/5274yc3t
Salami Dry Curing Chamber: https://tinyurl.com/yajhua9z
Collagen Sheets: https://tinyurl.com/bdz97ma7
Insta Cure #2: https://tinyurl.com/3v94rdsc
Dextrose: https://amzn.to/3XM9kdA
Italian Sausage Pricker: http://tinyurl.com/muvbayt6
Ph Meter by Apera Instruments: https://amzn.to/2A04Gll
Starter Cultures and Molds: https://tinyurl.com/3wdez46b
black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn
Kotai Chef Knife: https://tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) – https://tinyurl.com/5n7y3xsk
Sausage Stuffers: https://tinyurl.com/4382vb4n
Meat Grinders: https://tinyurl.com/3b9feaah
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
Custom Cutting Board: https://tinyurl.com/3ez3ww7f
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►SAUSAGE & SALAMI STUFF WE USE
Grinder Knife and Plate Sharpening Kit: https://amzn.to/47GOCk5
High Temp Cheese: https://tinyurl.com/32t4kr8k
The Pepper Cannon: https://amzn.to/3TeO5R5
Insta Cure #1: https://tinyurl.com/34jy5utm
Insta Cure #2: https://tinyurl.com/3v94rdsc
Dextrose: https://amzn.to/3XM9kdA
Spanish Hot Paprika: https://amzn.to/3N2lt9l
Spanish Sweet Paprika: https://amzn.to/3XZpwtv
Calabrian Pepper Paste: http://tinyurl.com/ybsf4fxc
Calabrian Pepper Powder & Fennel Pollen: http://tinyurl.com/5274yc3t
Italian Sausage Pricker: http://tinyurl.com/muvbayt6
Fabric Lined Hog Bung: http://tinyurl.com/4a4bd3bn
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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
Thank you for watching.
Eric
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40 Comments
Anything you learn from is a win ‼️
make it in a square mold next time to end up with a cube?
could you put a sheet of coligen between the layers as a septum then press it with a sausage stuffer to get good constant pressure as it ferments, and can you ferment it before stuffing it into the mold?
tasty failures are still great!
Looks freakin' awesome to me! It's like the Sky Bar of sausage!
I think a loose bind might be an actual advantage if you add it to pasta.
Damn thats a wild looking salami. I'm imagining a pizza covered with those slices. A flavor burst.
Eric? My dude. Don't be so hard on yourself! 😂 Try again, you did great!
And let me know when you decide to make that biltong pitina!
Sometimes I don't get the best bind on my larger diameter salamis. Is that common or is that a coincidence?
The looser bind might be a good thing for sandwiches.
Still looks awesome, great job, its making my mouth water!
In the UK we have a saying "if you never gamble you never win", if we never learn we never improve, love the content Eric and the team.
Love the Chanel. Please try again. Soon.
I'd be ecstatic if I tried that salami and it turned out like that on the first time.
I don't know your workflow but you need a NAS (Network Attached Storage) server to save all you video footage on and set it up to take snapshot backups so you can recover deleted files. You can set up the retention policy for the snapshots so they're held for perhaps a couple years since your projects take so long and you might not notice that something got deleted for a long time.
I'm pleased you persevered with it, it's been in the background of so many videos through sausage series. The look is really impressive and clean layers, a shame about the bind but still open and honest and shows you are human. If you can use it, it's not a total disaster, keep smiling
Would love to see a redo.
I feel your pain! I did 100lbs of sausage without sharpening my blades only to discover a very poor bind and greasy sausages. I got to work sharpening everything on my next batch and it was night and day! Lesson learned 😅
I would like to see a renew on it and maybe at the end do a side-by-side comparison from the footage
The first time I made sausage was like a revelation. I felt like I'd been lied to with store bought sausage.
Is homemade salami like that too? Or is homemade salami pretty close to store bought? These curing chambers looking real expensive and I'm just wondering if it's worth it.
Wow!
You've got to remake it! However yhis still.looks like it will eat!! 3-4 slices on a good bread with mustard. Yum yum!
Yes, again!!!!!
I would love a remake of this salami if possible. As a couple of people mentioned, you would be able to determine that the blades were the cause of the fat smear, but the loose bind might be, as was mentioned, the result of pressure or lack of during the fermentation period. I know it would be difficult to determine what kind of pressure is present when a salami is tied in a casing, and I saw that you placed a weight on the form, but was it enough for a good bind? In your videos you do mention that if you don't have the salami tight enough when tying it, you won't get a proper bind. As always, I really appreciate all the lessons that I have learned since I started watching your channel. Thank you!
This would be a great one to redo. It looked incredible.
im not against seeing a remake
My famous quote in culinary experiments is . "We eat our mistakes". No such thing as fail it's a First Attempt in Learning. Make it again Eric.
Thank you Eric, another great learning experience. Please remake it!
I had been waiting to see how this experiment turned out, wow it really looked good and from your tasting remarks tasted wonderful. I don't think it was a coplete fail you are being way too hard on your self. Even though the videos were lost the process is easy to follow and the results speak for themselves. The bind issue I would put down to lesson learned, I know how easy it would be to forget to check your knives and plates for sharpness especially when you are tired after making Salami all day long. Please make it again exactly as before and with sharp knives and plates, I can't wait to see the finished Salami as it should be. Thanks for a very informative video, I will try this recipe later in the year once I find a mould big enough.
I think you proved your concept is good. For an ambitious project, one small flaw is impressive.
I'd love to see a part 2.
yes
Do it!
You can make sandwiches with it using Huntsman cheese for even more layers
Please make this again.
Something that would be great to do with this salami would be to take a mozzarella stick and roll the salami so you would get a bite of each in every bite.
Make it agene but maybe make 3 or 4 smaller so less cure time.
What a great experiment. Yes Would love to see you remake this.
Give it another go.
Absolutely, you should make it again Eric !
Eric I would like you to redo it and send me what’s left of the failed salami because I won’t have a problem with the bind or the greasiness, I will just enjoy it