Salami selber machen / Anleitung für Einsteiger I The BBQ Bear I

If you've always wanted to know how to make your own salami, you should stick with it, because I'll show you exactly how, step by step, in this video. Enjoy! Best, Michael #MakeSalami #TheBBQBear #Sausages ------------------------------------------------------------------------------------------------------- Ingredients per kg meat 25 g curing salt 7 g glucose 2 g pepper 4 garlic cloves 0.5 g starter culture for raw sausage 1 g nutmeg Meat of your choice... Meat used here: Pork neck, and for every kg of pork neck, add 100 g back bacon. Equipment required: meat grinder, sausage stuffer, Hukki casings (see below), and butcher's twine. Preparation: Cut the meat into meat grinder-sized pieces (neck and fat). Now place these meat cubes in the freezer until they are frozen. In the meantime, weigh the spices (especially the curing salt, starter cultures, and glucose carefully). Then remove the meat from the freezer and grind it thoroughly through the meat grinder (the desired slice determines the fineness of the salami) – I choose the medium-sized slice. Then mix the meat thoroughly with the spices. Mix the resulting minced meat, i.e., the sausage mixture, very thoroughly so that the spices are distributed evenly and the mixture sticks together well – otherwise, air bubbles will appear in the sausage later, which would be disastrous. It's better to knead it a little longer to ensure a good binding. Pour the mixture into the sausage stuffer with vigor – making sure there is no air in the mixture at this point. Gradually fill the Hukki casings tightly with the sausage stuffer so that the casing shrinks during curing, and then seal with the sausage twine. Pierce each sausage several times with a sausage piercer to allow any air to escape. Now the sausage should be hung up so that the curing salt can redden. However, the sausage should not dry out too quickly. Here are the perfect ripening temperatures and humidity. Day 1: 18°C (64°F) r.h. doesn't matter, as the meat is still very moist. Day 2: 22°C RH 95% Day 3: 22°C RH 93% Day 4: 22°C RH 93% Day 5: 20°C RH 90% Day 6: 20°C RH 90% Day 7: 18°C RH 88% Day 8: 18°C RH 88% Day 9: 18°C RH 85% Day 10: 18°C RH 85% Day 11: 18°C RH 80% Day 12: 18°C RH 80% Storage below 15°C RH 75% If you have a ripening cabinet, this is easier. Otherwise, you can also cover the sausage with a damp cloth for the first few days, changing it daily and re-moistening it with boiled water. You can also spray the sausage with boiled water once or twice a day. Raw sausage curing is always a balancing act and must therefore be monitored very carefully to prevent a dry edge. A good indicator is the sausage end. A dry end means the humidity is too low. A supple end means the humidity is right. A dripping end means the humidity is too high. After 12 days, it is smoked in cold smoke for several cycles (2 x 4-6 hours). After about 7-8 weeks, you will have a perfect salami. Good luck with the attempt... Email if you have any questions... ---------------------------------------------------------------------------------------------------------- You can get Hukki casings, starter cultures, etc. here https://hausschlachtebedarf.de/search... ---------------------------------------------------------------------------------------------------------- If you liked this video, please give me a thumbs up or, ideally, subscribe. Sharing the videos is also appreciated. It costs nothing... And please comment.    / @thebbqbear01   ---------------------------------------------------------------------------------------------------------- Here are a few more of my videos for you to watch. Grilled Gyros in Metaxa Sauce    • Gyros in Metaxasauce überbacken vom Grill ...   RIB FINGERS Garlic Honey    • Rib Fingers Knoblauch Honig - Spare Ribs g...   Grilling Adana Kebab Skewers on the Weber Kettle Grill    • Adana Kebap Spieße selbst Grillen vom Webe...   Metaxa Ribs 3-2-1 Ribs from the Smoker    • Smoker Metaxa Ribs  3-2-1 Ribs vom Smoker ...   Smoking Turkey Pastrami Turkey Breast    • Putenpastrami vom EL Fuego Portland XXL Ga...   Smoked Pork Neck with Honey Rum Mustard Marinade from the Smoker    • Schweinenacken gesmoket mit Honig Rum Senf...   Make Your Own Hot & Spicy BBQ Sauce    • Hot BBQ Soße/Sauce selber machen feurig   ...   Shashlik Russian Skewers | Super Tender |    • Schaschlik Russische Spieße |Super zart | ...   Waldecker Schepperlinge / Oven Cakes from the Fireplace    • Ofenkuchen von der Feuerplatte / Waldecker...   ---------------------------------------------------------------------------------------------------------