How to make BEEF ITALIAN SALAMI at home

From Calabria we move directly to Piedmont to prepare another salami known as: SALAME di GIORA or SALAME di TURGIA. (depends on the area)
Unlike the classic salami, Piedmontese salami is made for 70% of cow's meat; when the dairy cows finished their careers, they were fattened, butchered and part of them transformed into salami. Let us know your experiences ; )

[shanej]

Love these guys, no pretentious about them, just good honest food and drinks. Keep it up guys.

[ptgms]

A friend’s father years ago would make Salami in his basement regularly and I never thought to ask him how he would do it. It just tasted really good…

[julianbraso]

dude you rock! these videos are awesome, please more of these!

[LateNightSummerRain]

Lamb ham and now beef 😂❤️❤️❤️ It's my happy day good thing i found this channel ❤️😂🍓🍓🍓

[ptgms]

Looks like something I will try later in the autumn, and the cutting board, nice.

[shortstuff]

Hello! Is there a substitute for the red wine? Non alcoholic substitute preferably

[cmsense]

Very nice! It's good to cure in fridge, after fermentation, if humidity is kept at around 75%. If not the outside dries hard and the inside hollows with air.

[eraofpeace]

Your videos are my favorite! Keep up the good work. I am learning a lot.

[joelkidson]

Success! In Vientiane, Laos. Made both beef and pork versions. Air dried outside in the sun 24 hours and 2 weeks in my beer fermentation fridge at about 13. I misted them twice a day with fresh filtered water. They came out perfect! Thanks for being spectacular!

[ShakilHashmi]

After watching your videos, I started waving my hands in the air, anti-clockwise and saying "spectacular"... also I started saying "30 chel-sious degrees"... 😀👍👍
Love your videos, gentlemen. Keep it this way.

[visar.c]

I want to ask can I add beef fat instead pork cause I don’t eat pork an I really like how you make it

[warchitect]

the hand circles! HAHAHA you guys are great!

[christministrysquadjohnthe]

Ciao from united states my family is Calabrese from gioia tauro spectacular videos grazie my friend!

[lanisangalang]

Grazie, excellent info I wish you can do prosciutto next time. I really appreciate your work 😊

[nakamuraka]

Ohh I love SALAMI and Wine..
I also spin my hand counter clockwise when i taste something delicious.. I see myself in you guys.. haha ;-)

[jonathangolan]

Hi. Love your videos! Wouldn't it be safer to use nitrite instead of sea salt? To prevent bad bacteria?

[doorguy]

Dude I love your videos!! Can’t wait to try some of these!!

[marianoperez]

Hi there,
I have a question about maturation times. At the beginning of the video you say 1-2 days at 20C and about 3 weeks on about 15C, but then you say 1 week at 20C and 3 weeks at 15C. So which one should I follow.
Great videos
Please advise, thank you!

[fatfred]

After you had your beer the rest of the video is a repeat from another salami video. 😁

[MRTM-kldd]

dude... this are some hardcore slices...