Italian Genoa Salami (Step by Step Instructions)

Are you ready for genoa salami!! Enjoy this video.

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Eric

[guysandacooler]

We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!

[nicholaspapa]

I have been making dried Italian sausage from a family recipient for many years. I dry at least 30 lbs at a time and it usually takes 4 weeks to cure. I use a homemade drying chamber from a converted beverage cooler that has both temperature and humidity controllers. I have both a humidifier and dehumidifier in the chamber.

I attempted to make Genoa Salami using your recipe with some minor tweaks, such as adding wine. I stuffed a 4” - 4 1/2” natural beef bung casing. The humidity level average about 80 percent and my temperature averaged 55 as programmed in the controllers. This was also confirmed by two ThermoWorks hygrometers that I placed in my curing chamber just for this attempt at making Salami. The Salami has been hanging since April 24, 2022 until December 2, 2022. I took it out as it had finally lost 35% of its weight.

I pealed back the bong casing and the outside was relatively hard. However, the interior was completely mushy. It almost looked like I just had stuffed it. Since it has been drying for over 7 months and had loss 35% of its weight, what do you think I might have done wrong.

Here is my recipe:

2 pounds of Pork But 910 grams
2 Pounds of Chuck 910 grams
1 Pound of pork back fat 454 grams

57 grams Kosher Salt
7 grams Insta Cure #2
5 grams Dextrose (.5%)
5 grams sugar
7 grams white pepper (9)
6 grams garlic (9)
30 grams red wine (2 TBS)
1/4 tsp of Bactoferm T-SPX (Starter Culture)
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[creativecurbing]

I watched a dozen videos before I finally found this channel. FINALLY! to the point, no music, easy to understand voice over, smart about the topic, all around great job. I'm subscribed for sure. Now, time to watch every video on the channel. How the heck do you not have more subs?? YouTube algorithm is failing you. Keep it up!

[MichelleObamasBBC]

Massive respect to this channel, they've consistently answered questions from 3 years ago to 3 months ago

[juicymoose]

I just checked out your recipe for the first time, its a freaking calculator! That is AMAZING! I love it.

[marmer]

I'm stuck at work, waiting on a doctor to figure out what he is doing, so I decided to learn something. This is the 2nd video of you're I've watched and I how calculated you are and your passion for making salami.

[ant-]

been making smoked sausage for years, time to try fermented sausage. Thanks for your video its been one of the more informative ones I've viewed so far. What I would really like to see is a video of how you put your curing chamber together.

[johnjperricone]

Wow. What a terrific and deeply informative step-by-step to making salami. If or when I try it, I will have this guide to make sure I only screw up a little.

[jessikamat]

Great video!! Have been making sausage for years and have always wanted to make dry sausage. I have a Hobart 4822 and a Leland 100da mixer as well as a large double rail sealing vacuum packing machine (got them all super cheap over the years) and will now be adding the curing fridge. I am sure that there will be questions and will reach out at that time. Thanks for one of the most informative sausage videos ever.

[bryanriley]

Just pulled a batch of elk salami out of chamber it has a pretty big dry ring 1/8 inch on a 2 7/8 casing so to the vacuum sealer and back into the fridge. Thanks for your video. Going to make another batch this week.

[DuBFxx]

Great video. Never thought I would say I want to see a mold video.

[jdeamaral]

Wow. I am so glad to see how much work goes in. I think when I buy store bought salami, I will appreciate it more.

[dhausmann]

I would love to see another video on cultures!

[mitchjr]

Well I spent my Sunday making this salami as well as your pepperoni. The smell of it when I placed them in my chamber was out of this world.

[todboreham]

Very cool stuff man! I’m excited to get to this stage one day. Please keep the videos coming!

[pjleveille]

is there a video of the wiring of the fridge? with the dehumidifier and humidifier?

[stupidpdj]

Natural casings are a pain, but I wouldn't do it any other way, can't stuff as hard, but I love natural casings. I don't have a big mixer so I mix by hand. It wears you out, but you don't make a paste out of the meat and works just fine for course product. I add the starter solution before the salts and mix them in the meat to get the bacteria going. You broke your equipment in the middle of the run - been there, done that, just have to improvise on the fly! On my last run, I got stuck with a bad thermocouple during smoking, it was reading too low and I destroyed my product. I'll eat it, but too embarrassed to give any away. I learn something from every run. Great video and technique.

[ElanaT]

Thank you so much for your speedy reply! We try to eat organically and it doesn't seem possible to find a source for organic dextrose. So would it affect the results much to sub another monosacharide such as honey or maple syrup for the dextrose?

[saadamiens]

Hello, what fridge did you use for curing, I want to make sure I don’t buy one that I cannot customize, thank you

[frankmoscato]

This was a very interesting video. I love eating the Salami and I was just very curious as to how it was made. Thank you for making this video.