100 thoughts on “Salami Making | How to Make Everything: Preservatives

  1. You should explore more outdated techniques for processing meat, before refrigeration. Salami is a nice example, but it'd be cool to see you tackling other ways. For example, sailors would preserve meat by storing it with salt. Your channel is very enlightening and interesting to watch!

  2. I work in the italian meat business. Please take care of this kind of products as they are dangerous to health. Commercial italian products as Beretta, Golfetta, Negroni, are full of strong preservatives. Don't trust marketing (poor marketing to be honest) and look for something artisanal. If you don't find it, please consider to prefer local meat.

  3. I just thought of this: Is it ever disappointing to have spent so long getting to know some of these people, their craft, their personality, their love for their work; then to have it condensed into 8-15 minute segments that only portray a portion of the personal experience you had with them… what’s that like? Knowing you can never fully portray your experience?

    Gosh I love your vids!

  4. Its hard to get botulism, in high acidic envoirnments you cant grow botulism so i highly doubt you can get it unless you forgot salt or something

  5. Bom dia, gostaria de saber mais sobre salame, estou começando e não consigo picar a carne para ficar nesse padrão, quero saber se a máquina que pica a carne é apropriada ou pode ser em máquina de moer comum, obg.

  6. Good morning, I live in Brazil, in Sinop-MT, I would like salami recipes, I'm starting to make and I have no recipe, obg, and good morning. Whatsapp (66) 992025809

  7. Good morning, I live in Brazil and would like more information about salami production, I'm starting the profession and I do not have this grinding machine, nor the basic seasoning for the production, if you can help me, I thank you

  8. “Warning: this video contains the processing of animal meat”. No shit Sherlock, the title of the video is the Art of Salami making 😂

  9. lmy father and me , made salami and pork ham in the farm in Uruguay, where I was born, also here, in my farm in Canada, where I have my farm with my family.

  10. How long to fitment. What temperature to hang in on what temp man? All the videos are like this. What a waste of time if we all dont have the correct information for drying folks!!!!!!!!!!!!!!!!!!!!!

  11. How long to fitment. What temperature to hang in on what temp man? All the videos are like this. What a waste of time if we all dont have the correct information for drying folks!!!!!!!!!!!!!!!!!!!!!

  12. How long to fitment. What temperature to hang in on what temp man? All the videos are like this. What a waste of time if we all dont have the correct information for drying folks!!!!!!!!!!!!!!!!!!!!!

  13. I need Indonesian subtitles please some one
    Thank you
    I really want to know more how fermented food making. And its gonna be more easy for me to understand in Indonesian languange. Thank ypu very much

  14. There should be a Youtube setting that stops videos like this appearing in your suggested vids feed while your on a strict potato-only diet. Ffffffuuuuuuuuuu,,,,,,,,,,,,,

  15. Day 1 of commenting open salami hoping to reach 69 likes
    O P E N S A L A M I

  16. I’ve always loved salami, but never thought much about how it’s made.
    Get it wrong & you could kill someone … get it right & it is one of Man’s greatest creations.
    Great video clip !!!

  17. ill come back to check the salami even if it takes me the next day and the next day and the next day and the next day and the next day

  18. WHy on earth would u eat any meat with sodium nitrate/sodium nitrite? Stick to fresh meats!! this is trash. filled with sodium, saturated fat, super low protein content… this is trash food. literally belongs in the trash. At least when u eat McDonalds you are getting some decent protein.

  19. This is one of channels on YouTube which produces great quality content. The amount of effort and money that goes into the research, filming and getting everything just right blows my mind. This is the content I'm here for on YouTube. Deserves more subscribers.

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