The Reaper Salami - The Hottest Salami on Earth

hey everybody welcome to the channel my name is eric and today we are making the spiciest salami on the planet the reapers salami we're going to be using the carolina reaper to make this salami and this video was requested by tyler wood one of our patrons thank you tyler be sure to stick around to the very end of this video where you get to watch me eat the world's spiciest salami and i gotta tell you it's got a bit of a bite to it let's get started the first thing we're going to prepare for this reaper salami is our mold culture we're going to be using mold 600 this is a mold called penicillium algiovensi and the thing you got to know when you make salami is that mold is going to grow on the outer surface of your salami and adding this mold is gonna ensure that we're growing the right kind of mold so we're just gonna set that there a couple hours before we knead it and just set it to the side and it's time to get our seasonings ready so this reaper salami is very simple salt insecure dextrose to feed our starter culture we're adding some pepper garlic powder and we're going to be adding some carolina reaper powder and also some non-fat dried powder milk in addition to the carolina reaper powder we're also going to be adding the famous carolina reaper now this pepper is incredible it has a very fruity quality kind of like dried bananas or passion fruit even papaya when dried it's slightly smoky and as far as heat goes this thing can pack up to 2.2 million scoville heat units making it the world's hottest pepper as of march 2021. so we're going to take that and just set that with all of our seasonings and get our meat together as far as meat goes we're just going to go 30 back fat 70 lean uh you could use boston butt for this recipe you could use a combination of beef and pork you can use pork belly it really doesn't matter i just like that 30 70 lean combination and we're going to grind this on a six millimeter plate i do want to make sure that my meat is chilled through the entire process of grinding and mixing but this is what it should look like nice spaghetti-like strands and i'm going to place that back in the freezer to chill again for 30 minutes and during this 30 minute window we're going to prepare our starter culture this starter culture is called flavor of italy sold by the sausage maker and it's going to add beneficial bacteria to our salami meat which is going to help ferment it properly it's going to get us to the right ph add a lot of flavor a lot of color a lot of aroma it's going to yield an absolutely beautiful product so we're just going to rehydrate that for 30 minutes set that to the side and while that's rehydrating we're going to prepare our casings and in this case i'm just going to use 61 millimeter protein lined casings these protein line casings adhere to the salami really well and in my experience this size casing in my chamber takes close to two months but everyone's chamber is different so figure somewhere between six to eight weeks if you're using 61 millimeter casings okay everything's rehydrated our casings are ready our meat has been re-chilled so now we're just going to add our spices and our starter culture to that meat and we're just going to go ahead and mix it normally we'd be using a mixer to mix this up but i thought i'd switch it up a little bit and mix everything by hand so at this point we just have our seasonings our starter culture our meat is in the low 30s and mixing it by hand is relatively easy it just takes a little bit longer and because the meat is very cold your hands are usually going to get pretty frosty but notice the consistency of the meat very tacky by the time we're done and that's how you're going to know it's ready when that meat just sticks to your hand when you hold it upside down you can go ahead and proceed to stuffing it in the casing [Music] our salami has been stuffed tightly we're going to prick it with a sausage pricker at this point we're also going to brush it with that mold solution that we prepared at the very beginning for some reason i didn't film that and we're going to weigh it so i'm going to put my target weight in my actual weight and this is going to let me know when it's finished and the last step to making salami before it begins drying is to firm in it and that's what we're going to do right here and this is what freaks a lot of people out so if this is your first time making salami don't get nervous this is very easy especially if you use the starter culture flavor of italy so let me show you what i'm going to do i've got my salami on a rack that's in a tray with a little bit of water and i'm just going to wrap that loosely with some cling film i'm going to leave the sides open and i'm going to stick that entire tray with my salami right in my oven now the oven is going to be off and that's where our salami is going to firm it and it's going to hang out in there for 20 to 24 hours the conditions that i'm looking for to firm it properly is 75 to 85 fahrenheit with high humidity that's why we have that cling film wrapped around our salami if you have a cold house you could flip the light on in your oven to get the same conditions but what we're looking for as far as fermentation goes is a target ph of 4.9 to 5.0 and i want you to see what this looks like this is after about 22 hours look at the color difference it's already more vibrant and that's just one of the unique qualities of the flavor of italy starter culture it's going to give you a very nice vibrant color this hands down is the easiest way to ferment your salami if you're using the flavor of italy starter culture you don't need any complicated fermentation chamber all right so now it's time to test our ph now if i'm not within the right range i'm just going to put it back in the oven and let it firm it longer but just by pressing on it i can feel that i'm pretty close we're using the apera instruments ph tester it's incredibly easy to use and just poke it right into the meat and read the meter 4.9 to 5.0 that's my target and it looks like i'm right there 4.96 this salami is ready to start drying so we're going to transfer the salami to a drying chamber where it's going to hang out there until it loses the right amount of moisture a drying chamber is nothing more than a place where you can control the humidity and the temperature in my case i modified a regular refrigerator by adding some controllers a humidifier and a dehumidifier and at the end of this video i'll post a link to the build for that chamber in the event that you're interested so here are the parameters for the chamber 55 degrees fahrenheit and 80 humidity and that's it it's going to hang out in there until you lose 35 to 40 percent of the weight of your salami it's now two months later and this is what our salami looks like it's lost about 39 percent of its weight notice that it's covered in that white mold that we applied at the beginning penicillium nalgia vinci an optional but highly recommended mold for your charcuterie let's go ahead and cut into this thing and see what it tastes like so a couple things you want to look for when you're pulling your salami out of the chamber how does it feel when you give your salami a squeeze it should feel firm throughout especially if you brought it to 35 or 40 percent and when you cut off the tips your salami should be evenly dried there should be no ring around the edges or any dried looking bits and this has to do with how you stuffed it and the conditions inside your drying chamber which can be incredibly challenging for the home producer of salami so don't worry about that i've got a video coming out it's going to help you dial in your drying chamber you're going to be making perfect salami just like this every time look at that from edge to edge perfectly dried another thing to look for is how the casing adhered to the salami meat itself so this in part has to do with the casing and it also has to do with how you mixed it the casing should be well adhered to the salami with no unwanted mold growth underneath so a lot of questions that we get deal with how do you store your salami well if you're going to store your salami i would suggest not slicing it first you could remove the casing and remove the mold from your salami i would also give it like a vinegar or wine rinse place it in a vacuum seal bag take all the air out of it pop it into your fridge you can keep it there for up to four months you can also freeze your salami but the quality is gonna diminish a little bit and i think i'm gonna make a video dedicated to that particular topic so here we go the carolina reaper salami we ended up using about a half a percent of carolina reaper powder and then i ended up adding a couple more peppers so i think i used a total of 12 carolina reaper peppers in one kilo or 2.2 pounds of product so here is the texture test and when i give it a nice tug it's held together beautifully it's got a great bind nice fat distribution everything looks great and it's time for the moment of truth all right let's give it a taste test this is the carolina reaper salami arguably the spiciest salami on the planet and i gotta be honest i am not looking forward to this it's uh early in the morning and it just smells spicy whew okay here we go wow that is incredibly spicy this pepper just billows spice and it continues to to build and build it comes in waves the salami flavor on point no question about it but that fruity spicy quality that that carolina reaper is known for is so overwhelming that uh that's kind of all you're getting i can't i honestly i can't imagine anyone having this as a salami to enjoy because it is absolutely brutal wow this is incredibly spicy the endorphins are just rushing right now we eat a lot of spicy food and this is still way too spicy for me great novelty salami this will get those folks talking next time you bring this to a party i guarantee you won't be none like it you can find a link for the recipe of this reaper salami in the description box below and i hope you get a chance to make it if you've got any questions leave them in the comments wow that's spicy ah it is getting hot in here if you've got any questions leave them in the comment section below and if you got anything out of this video a great big thumbs up would be helpful we post new videos each week so if you're new to this channel don't forget to subscribe like comment and share we'll see you in the next one [Music] [Applause] bye [Music] [Applause] you

Channel: 2 Guys & A Cooler

Views: 11,962

Keywords: how to make salami, carolina reaper, the worlds hottest pepper, cured meats, easy sausage recipes, spicy sausage, Italian salami, make salami at home

Id: r7jNpS2Mj8g

Length: 11min 19sec (679 seconds)

Published: Sat Mar 13 2021