Soppressa Modenese fatta in casa

hello i'm david then even today i'm in the company of jordans well well guys then in reality we have just finished recording another video that then maybe you have already seen or you will see anyway let's go for a modenese suppressed call indirect salami in person mail okay then ingredients unpublished and we do not put coppa bacon and ham in different doses from others it is understood that the order has made slightly different says copper to its procedure this we do differently a little bit succeeds put a little that no less project a little more of the cup and a little bit more bacon because it must be a little fatter it must be we begin to have it then I must already try to clean up a little bit I'm this robina here I have prepared some pork ham in this case only using the sirloin you give me your arms rino to grow but you should have time to say so galaxy excuse the underfloor and the underweight pork we have or the coppa that is part of the front and the French marie avet and now giorgino prepares the meat then I will tell you the precise doses and the weights to go and make this Modena soppressa then this salami will be stuffed into gut in a rather large gut this gut is call blind liar because on the one hand it has its own closure I don't have an outlet not hamburg so there is no need to deny it on this side it is a beef gut which is quite big and important nice big that is rinsed because when they make it to you it is sold in salt for preservation ok now I put it in marinade a day and a half before always with three liters of water a coffee glass of apple cider vinegar an orange lemon and 3 4 cloves of garlic cut into small pieces the orange and lemon naturally squeezed and then after the chat and the peels inside this will go to take away the smell of the gut and radio let's say it goes a little bit disinfecting the rock management does not end here because then the Once the gut has passed in a day and a half in the sea in Turin and a half it will want to be turned over washed under hot water then turned over in this way because it is the inner part of the gut which is then the one where it will go from our meat to small pieces of fat with hot water as they are so thin that they will dissolve this intervention to be done shortly before things the cobain's mind is good and then after it is put back it assumes they tend to the machine is withdrawn and then filled with meat this is the job of the gut these throw them here I always ask me where I buy them on amazon on some site where the guts are pro I having the dealer here near me are cures who sells only casings and equipment for cured meats people made me I go to buy it directly there so I have not made any purchases and I have seen how the synthetic sleeves we use today so I bought some things but you always ask me for the link of where to go I cannot buy them I can show you where I see them but I cannot guarantee you because I have not tried them customers in my country there is a shop and a fruit vegetable and grocery store not even pork budel to make my sought in ravarino no a calls us to staggia a staggia with the spain of san prospero instead aa final emilia before the final thousand cn roses that exclusively sell guts of all kinds you understand put them try even under the area holes not holes they have all types there are really some truth shops of near honest fione from the hot sisters and that make drugstore bars and also sell want of sims and model banks of all kinds you know why he gave us a person even if you are a friend who started to make cured meats andrea greet him bye andrea then but if you buy from the buu data from sausage or hunter's intestines so they don't sell me 11 a wad the wad that bets us there are 100 kg of often but it keeps me nte understood if you leave it inside and 18 and remaining transparent bags if left in salt you keep a lot so I do not have for each other so if you take them the slices to keep safely if it has really arrived at the frozen fruit I say them well also for shorten the ring nut a little and want it salty is just those who think of him the salt to keep it I put it in a cool place and then you will see that this throne is there then cost if you want to do it percentage keep it back all this here is pork cup it was equal weight let's say there is a third of a cup so more blame than ever to the pig mothers to more profit than the advice there is left now if you want it asaro certainly understand no yes because I was well I am in the habit of going on with my 9 you understand and devote peace cup this is yes after there is if you need the food as well as how you learn the combination can weigh this so only the bacon is missing but also only the bacon que i'm when you can't budget orin 2 kilos and 750 consider that there were 400 g of cup then then on two kilos 750 we have 400 g of cup and the rest was out of pork anyway then in the description I put exactly the precise doses that I am doing now he's greasing his pocket money bacon because this is a big cosine point that melts plus this body and grandpa is not so good then we take it off okay certainly you understand you understand there are few but those who do it is why why they have to sell this nuisance four kilos then let's make a summary of 4 kg of meat we put a kilo of bacon that on tv bacon 2 kilos and 6 of pork ham another hundred income and 400 cup these are the doses of meat to do the suppressed exact good so now giorgino goes to prepare the salt which will be a percentage of let's put 21 here 21 percent is slightly fatter moment one per thousand per thousand so 4 3 are four kilos are 84 grams exactly go quiet word medium cervia sea salt sweet salt of cervia all 8 wrote pepper I also tell you how much it emitted you understand then you will see that we do not do badly on four kilos of meat 85 grams of good salt and a grammy more attention and 10 grams of pepper now the nutmeg that the spoon we show that it should be this should be a third of a nutmeg that is to say that a third a nutmeg of 20 g for about 2 teaspoons this see it is a third but now it turns nutmeg okay me in matera nutmeg from 15 20 kg of call me whole whole figure 1 20 this is a territory that is perfect well now let's free everything and let's mix then well now let's overturn the meat as in we usually go to season to heal before grinding and then we go to grind always the same the speech we or rather giorgino however then never taught even amanda now is done before grinding perc hé because the salewa to be distributed well on all the pieces of meat so let's remember it let's look at them look at each piece of meat its piece of salt you see exactly so now I'm going to grind it much us or people I go to grind it and the salt seems to message garnet david ok let's do something for one say it a nice glass of muscat well in the meantime I grind them go ahead successful well if it is yours it has nothing to do with we have not yet seen anything divided david then there is no grind with the plate of you are good good and we pass it only once but so the cured meats not twice become pulped now when I go to do ciauscolo research for you don't like it from or from the square it's not me to me they give it to people who have me from the original just make us cgil but even on a maniacal slice I'm not crazy May because a good eat once twice is a good food I like it but it's not that crazy because we are used to slicing salami o I am not spal mauro unless I am used to my house and there is slicing that evil instead I like it very much also from northern Italy spread I am not great but I eat it organic it is because in Italy, however, it is not that you go go go I allow myself if you have to afford yes for now we have already put some garlic in a glass of wine previously it has already sprouted yes no with a rag a rag which then this is not a rag but is a lost by car pour us a glass half a glass of wine you understand where the garlic was inside so naturally it will be used in the canvas to filter so as not to let the garlic go because you have seen here some garlic in paste or different is not put me let's admit just to go a little bit to flavor real scent scent give excited little voice it is certain that yes it ran to go from a half glass or a glass of wine we are using the sharp grasparossa of castelvetro also the v ino white you can see it we use this red here he is squeezing the garlic so much into small pieces there are about three heads of garlic darling cut into small pieces put in the lim and then after filtering with the cheesemaker piece of course now in addition to the grinding he also wants blended also very well for now it takes less work enough a faster blending faster but we are totally sure that the rising and falling of the perfume has 106 some nice pasta you see he is doing this with a knife because 12 jul more holes but then later he also manages to understand that rossomargot if it is fat how will the slice of salami you see look like pretend to see the salami party and then in the slice you will find ilarda reshuffle cups the good dough then once you have washed the rinsed gut well with hot water I go to fill the plunger of the moderator of the ice sausage for sausage stuffers made but that is waiting for you that they come on time sent to wash my hands from away it seems right it was then of private entities said how we do well in two I think that only one is done well but in two it is better it has always been so then I do not have the possibility to stop it with a hook some very high boards and therefore a little in difficulty in quiet so we put the gut upside down then go back inside come back as the first you see how the gospel is reversed by inserting it behind the upside down turn as when they sell it to you a whole hole at the beginning of the gut and we are ready we go let's start yes because it has less because I want it to fill evenly understood david dai let's do 1 2 now let's do one after he got off to do two let's do 2 after that kidnapped until now he is filling the gut well then we have done with very large salami even for a while for true aesthetic factor because we wanted to do two for now let 's do it in 1 they go big and then let's see how it will succeed how it will succeed then but if one were to build the house it is also fine two or even and three small civic areas more manageable after once being able to connect anyway even here to get it even later once includes the fairies now let's go and tie it then the one blind to mou ne on the other side this here and a rope of this here first string now I recovered we cannot but it is the one suitable for cured meats there are already connectors made people I don't remember 75 of the 4 I don't remember these things very difficult it holds better please ok this goes below that we go several below has so we are doing a four-string tying now because being heavy it has to be hung needs a nice loom how it was born a nice relationship work from four kilos more then the salametti is a pensioner is ready we had to make a splice in the rope because we have after the agreement we used in agreement a little bit smaller, however, the binding is the classic salami a little more abundant if the tighter p because if the knave the little ones because they will be very very big and has to hold on to some weight this is the league although it can now two days as well as three sonatas you want to be right marked first it is said in tempera taken almost behind for some time here in the kitchen what room temperature then I will still have 18 19 degrees if instead he did well what depends on the preparations I am making and in any case he will blossom and then this one goes straight to the cellar this here will have a season by implementing we are the from Tuesday art from hiatus let's put in the cellar Monday or Tuesday or medium of brush and let's put in the cellar then in the meantime today is Friday then Saturday Sunday and Monday for us frontal days of okay but not much more is davide okay for shock the era and then after you have not sung this as a salami we have been talking about it for 70 days about seventy days of seasoning I would say that we can meet in 70 days to see how this salami and we will make a passage in understand we do o the sweets April here in February March April I make it late April early but let's go in June we have to face it we cut it when we go to avoid that once the farmer did that he cut things during the coach had me people at home exactly he said still the machines that we launch into the wheat with the steam engines then with the belts they made landini barrels go the end but before that there is a mafia but the war was already over which had already ended even before but from the war there were still the steam machines in the 20 of Ticino made it go that if 3g lean actresses where always to see me in these fairs these oval cianchi machines beautiful to work with real marine ones too that there is a chain that stopped or stopped I would return truth to the sheaf blind who beats the clone down to change it then there are those who make their children pray to the bales of peace that puts in the films of terror there are those who take away the bran there are those who bring the grand there is that the sac co that is a chain of 14 so people I remember it well because each one has its own task you stop entered all the others were other times if perhaps the rover has even better is the most genuine it did the veil stuff not making the teeth tons of a closed road then there is a lot of preparer bertone already passed many types see you in about seventy days I think see you soon people again then the time has come to go to the test essay radio was in that salami of this Emilia suppressed Modenese suppressed montesca gigantic then it remained three kilos ee 4 of 400 grams this salami now to giorgio to cut in 2d as you understand we remove it so 4 ricci italia knows but this we find equal equal so okay let's go bye very well it does not seem it does not seem to me it seems rather dance on then us we kept it a little softer yes because I like it softer you know I would have liked a softer chino like this but if one wanted to keep another o 15 20 days of maturation it is understood it can do many but these effects it is so certain it gets there when I go to valdobbiadene that you lose those sandwiches so it is very soft I ask you I ask you a question because even this thing here they ask me many times if we admit the file the case that one cuts salami yes and then says god bo I could leave it a little bit more seasonal can put something in it put the dream ok I have a natural gut and the errors title the beauty or facsimile you scream he dreams of himself because if you put a nylon it is the most advanced thing that one can do because they make mold then the mold and inter still gets inside the old people put on my makes the fine of forio instead go inside there is just the block the blog for done listen I'm curious a tag that cuts i just for a nice sign of driving it okay then big you go with the cut it goes without saying that it was up to look closely at this always my uncle's salami with garlic but there is no and I have put it lightly and to the little stuff we have filtered and it succeeds little stuff for now you should feel well there you perfume it feels roberto low but the master we taste because if not already now I take my dream yes because then now he was discussing that it is very soft and I like it so I like it very much if in fact my salami and a half salami an airport at home I eat it so his that he likes a little more I am the hostage we are exact he adds a bit of dreams and I close it and it close work go back put it where you see images you understand then meanwhile that giorgio nada take it sunia what shows you how to close the salami to put it in a new seasoning now let's make a slice of bread that is enough for the two of us bread like Apulian of course it is a lot I have forgotten and but it is soft salami like to eat it that so good ao you are in the region of valdobbiadene all so with those croutons of ela weber de risi and davide this is yours he dreams yes this is my heirs who had already almost prepared it before so the dream makes sure that the area does not pass and mold does not form year look inside the meat of course but also because it protects it from other bacteria other stuff then we got a fuss about the marbles currencies narsete yes yes here is this and lambrusco that I made bottled a short time ago not for nothing yet but I hope that whoever is to your liking looks at that the color that to avitate looks like blood looks and saw this me I collect along the worst then there is the miur and wants we have a drop of good wine for your will be your girlfriend then the first sip is used to accustom the palate and the second you understand that you do not understand why my friend has taught cip 6 yes here you are it cleans the palate then after them you drink it calories I feel it first without words I do it good you do that I have a defect first I use my nose and then if someone says no to bacoli today he ate with his nose because it is with the nose io giordo it is really true that good shots with a crouton this if you want spectacular okay what can I say I can say the dialect line wonders room is good health guys also yachts but at a time because everything is spectacular in pileri knows what to say if you have any questions write it below in the video let's answer you here the salami will be in the leonardi stores andrea seasoned about sixty young people so however if you want to send it further it can easily reach 90 days this arrives without fear without fear 90 days even more because if you like them harder but you have the right environment and the right environment, 90 100 pupils arrive and comfortably the employees at the miles you must also could also take advantage of the touch the touch and where you feel it too because there is no it is a date you tell me you always ask me how long it matures I tell you more or less but then after each cellar s the goal of spolli that is, it has to struggle to press exactly then it is good llo hard but when it leaves the imprint you run and with getting to wait for sure I like it so I wanted to stop giorgino or the formidable beautiful and very good and almost on a par with the brusque look carla the music is okay then well I thank giorgino always available for his these things for you are always there for his culture for his mastery for his workers but if you do you do everything you can now they will do me with romat we premise that once we will come live we say it a week first with giorgino if you want to connect them we will do a direct where you can ask him what you want about the cured meats it serves because you are ashes and you are a piece to matteo not so much out because afterwards there are very few other bruises if you want to talk defines them mason well then a little something even free cable well then I remember that if you want to write to the channel click here on this side there is the bell to activate the notifications below is my other channel ob also look at the other members if you sign up it made me a pleasure me and giorgino vice we vote on the next video bagged contest of the boys between vote

Channel: Davide Fantinati

Views: 66,162

Keywords: salame, soppressa, budello, stagionatura, cantina, salumi, tutorial, ricetta

Id: tpo78o7nghM

Length: 32min 22sec (1942 seconds)

Published: Sat Apr 16 2022