Homemade Beef Cotto Salami

woot

Your sound effects are awsome! 😂

Great video! May I ask why you took it to such a high temp? 160 seems like it would dry out. Why not 150 like some of your other cooks?

Always great recipes 👍

I've tried all sorts of salami's over my 34 years but I've never had a Cotto before! Will have to seek one out!

Which stand mixer do you use?

Excellent salami! I always look forward to your takes on all your sausages. Thanks for another great video.

Hello friend you might want to try making surimi, it is like sausage but fish.

I love cotto salami. Do you think szechuan pepper and cayenne would be a possible sub for the allepo ? ..
...... Or even some Carolina reaper, just a little bit. I like flavor over heat , but I like me some heat..... would some Chinese hot mustard work? I would keep the whole mustard , it's as iconic as black peppercorns.

Nice salami!
So you are going whole hog into fermentation!

Instant like!!!

My mouth is watering so bad right now!!! Hahahaha

Did a great job! Hope to make it in the furture

Awesome video and recipe as always,,,,, Nice job,,, can't wait for the fermentation build.

Looks great.

Loved the style for the meat grind, good videoing technique. Your video style is as snappy now as your sausages, well crafted.

thanks for sharing this video... looks delish.

Honesty, sometimes I crave the cotto salami made of lips and arseholes….but I would gladly take this over the mass produces stuff!

When cooking it, I wonder if you can use the instant pot

Congrats on the new home build chamber!

Check your mixer. Mine made noises like that once then one night it broke into my bedroom and tried to rape my wife. Just a warning.

Yeah! What I’ve been looking for. I made some awhile back, fermented then cooked in a water bath. Delicious. Almost gone, so wanted to see if somebody else does this.
I have a couple of smallish chubs and a couple of smaller rings that fermented at appropriate conditions and have been maturing for about a week in our fridge.
Ice is a bit challenging, but I keep some ice packs in the freezer and plunk them in a bowl of cool tap water about ten minutes before the cooking stage is done.
I think about half will go on to air dry as regular salami.
So much fun for an elderly, disabled sort to do. Something I still can.😊

That looks amazing. I also live in Oregon, and this is not the first time I've been tempted to track you down and make you feed me some of this stuff. At least bring some to a farmer's market in Portland or something—shut up and take my money!

Hey - According to the Food and Drug administration, you should not let your meat be between 140f and 32f. It must happen instantaneously! You will perish if this does not happen. Pathogens are everywhere. Wear proper PPE while handling your sausage too, or risk infections! Jus Playin! Honestly, this sounds A-mazing. im gonna go shoot a nice cow elk and grind with some beef brisket trim and try this one out. I'm making your ChezCakes tonight. Great Channel - Been here for a while Anderson - Thanks for your great content Bro!

What a fun video. Quick question, how did you like the acidity of your finished product. I would imagine it had a relatively tart flavor being that you used LHP-Dry (one of my fav's for making sourly sausages) and 2.35% dextrose. Using 1% dextrose will take the ph down to 4.6 in 18-24 hours so I can imagine this version had a beautiful tangy quality about it, maybe like a Lebanon Bologna or a summer sausage perhaps. Would love to hear how you would describe it.

Is it possible to make it work without the curing salt?

Would love to see a Thuringer! You can hardly find it anymore.