Making Finocchiona (Fennel) and Spicy Cacciatore Salami

Video Description

This is a quick 20 minute video show casing the steps in making salami. This entire process was done over the course of 2 days and the waiting game begins. If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: https://www.patreon.com/2GuysandACooler Knives that we recommend Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys For 15% off your order use the discount code: 2guys We get all of our sausage making supplies from the sausage maker You can visit their website here: https://www.sausagemaker.com/?Click=108419 The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-sausage-casings-s/1923.htm&Click=108419 We get all of our cheesemaking supplies from The New England Cheesemaking Company. You can visit their website here: http://cheesemaking.com?aff=67 Here is the recipe for the 2 varieties that I made a printable finocchiona salami recipe can be found here: http://twoguysandacooler.com/how-to-make-tuscan-finocchiona-salami/ Spicy Italian Cacciatore Salami 2.75% salt .25% Cure #2 .2 dextrose .33% Garlic Powder .22% Caraway Seed .37% Coriander Powder 1.2% Smoked Paprika .25% Red Pepper Flakes 1% Dry Non Fat Milk Powder .68% Black Pepper .13% Cayenne .022% Starter Culture (I used BLC 007) Mold 600 Ferment at 68f in a chamber that has 85% to 90% Humidity for 24 hours till the pH of the meat reads 5.1-5.3 Lines of defense against spoilage or bad bacteria. 1. Cleanliness. Be sure that your work station, equipment, hands, are always clean. 2. Salt. Using too little salt is one of the biggest problems in under curing salami while using too much salt renders the meat inedible. Try to stay between 2.5% and 3.5% of total weight in salt. 3. Cure #2. This is your insurance against Clostridium botulinum. Don't risk it. It's not worth your life!! Nitrates are Nitrates whether they are found in celery, spinach, arugula, or cure #2. It's all the same. By the way, the salami converts the nitrates into nitrites and by the time you eat it, its converted into nitric acid. A spinach salad contains more nitrate than any cured meat you will produce.. 4. Starter Culture. This acidifies the meat lowering the PH and creating an environment that is inhospitable to bad bacteria. this is another "Must Use". It also gives it wonderful complex flavors!! 5. Wine, Vinegar. These liquids also farther acidify the meat helping lower the PH. Be careful as to the wine because it also contains sugars and could rapidly feed your starter culture. Limit wine to 1/4 cup - 1/2 cup per 5 pounds of meat. 6. Mold 600. A great defense against bad bacteria that also aids in flavor development and helps to regulate the speed of drying by slowing it way down. This also help is pH regulation 7. Humidity. Keep your humidity around 80% or lower to fend off bad molds. Some people start off at 85% humidity and every week or so drop it down by 5% until they get to 70%. There they keep it till they reach their target weight. I keep mine at 80% all the time. It takes a little longer but the end result is a full bodied salami that's blasting with flavor and no case hardening.. Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler (These are Amazon 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) Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7 Sausage Pricker: https://amzn.to/2Ji2zha Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs Cool Mist Humidifier: https://amzn.to/380rWOW Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Wusthof Boning Knife: https://amzn.to/2Nvns9b Iwatani Professional Chef Torch: https://amzn.to/3mCm82f Anova Sous Vide: https://amzn.to/37YXhl5 Accurate Thermometers Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric