This 'Italian' Salami Method is DANGEROUS | Cured or Cursed

Comments · 71

• SA

  @SaidBelkacem-rm5of · 1 month ago

  Kudos, finally someone with expertise! Unfortunately, there are tons of videos on YouTube where a lot of things are done wrong. Many people simply don't know what they're doing.

  1

• GS

  @gs637 · 3 months ago

  Thanks for doing this

  3

• DE

  @delfr8 · 2 months ago

  To start with, I can understand the reason to point out how that video excludes major details in the process of making salami, which is unsafe.<br><br>I&apos;m the newest of 3 generations in Melbourne Australia making salami without nitrates across 6 other families and never heard of a case (obviously doesn&apos;t mean it can&apos;t happen). So coming across all this online debate is new to me. We use natural sea salt, but even then natural sea salt only contains up 2ppm nitrates so it&apos;s not having a significant safety benefit. We only make salami in winter temps 5-15c and humidity 70-80. Is this why we&apos;ve had success for so long? It seems hard to believe if people always fall back on &quot;you&apos;re just lucky&quot; because then again we&apos;re all &quot;just lucky&quot; every day a species ending asteroid hasn&apos;t yet hit earth right?<br><br>Health wise, it feels like picking the lesser of 2 evils, take the ultra low chance of botulism (more so for inexperienced salami makers) or eat salami nightly like all our families do and have a certain higher risk of long term health issues due to adding nitrates? Either way there&apos;s risk no matter where or what you do?<br><br>As someone learning the skill I appreciate the info, thanks!

  4

• GE

  @GerhardusGeldenhuis · 3 months ago

  Neither sea salt or rock salt contain any signficant amount of nitrates, so the salt used pre 1950s is pretty much the salt we use today, the only real difference with modern salt that it has iodine added otherwise the same thing. Secondly not sure about the evidence regarding the wide spread use of nitrates in Spain but that is certainly not the case for the majority of speciality cured meat in Spain. Those cured meats get their flavour from bacteria. Also worth keeping in mind that the addition of wine lowers the pH which significantly lowers the potential for botulism to take hold. If done right meat cured with salt and acid has vastly superior taste and is perfectly healthy. Botulism is much more of a risk when preserving fruit, the increased sweetness and decrease in acidity means the older recipes for jam is not as fool proof as it used to be. This fear of not using nitrates is the same uninformed fear you find when people talk about raw milk and the cheese made from it. Never mind that half of france eats raw milk cheese with no ill affect. It would be great if videos like this actually provided veriviable facts with links to peer reviewed scientific articles instead of fear mongering.

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• ST

  @steve1084 · 2 months ago

  Yep. &nbsp;If you don&apos;t get the salt and nitrate levels correct you can be in trouble but they often used Chicory and Arugula and celery or coriander that all contain nitrites but because the concentrations are not known its very hit n miss. &nbsp;Temp control is very important. &nbsp;We don&apos;t see mass poisoning events from sausage anymore and it makes people sloppy and dangerous.:face-fuchsia-tongue-out:

• MA

  @manonymous4737 · 3 months ago

  <a href="https://www.youtube.com/watch?v=1dLLKoDppT8&amp;t=540">9:00</a> He&apos;s in Australia, &nbsp;judging from the accent. &nbsp;I&apos;m in Melbourne where we had a lot of italians and &apos;traditionally&apos; wnter is salami season here. Currently temperature is about 10-15C average, for about 3 or 4 months, humidity is around 75 to 80 so it actually is pretty good conditions for it.<br>I know because I am making some coppas and lomos right now and i ran the inkbirds outside the chamber to see what conditions were like.

• MA

  @manonymous4737 · 3 months ago

  I am curious as to what you think about the other italian youtube channel, cuoredicioccolato. <br>He is a charming Italian man, I use his recipes and some of his methods except I always tighten up the safety protocols, and always use nitrites.<br>I think he uses them sometimes, but not always.

• ED

  @edgarsdzerins · 2 months ago

  I have just discovered this channel. I like content a lot! I use nitrite salt from day 1 with cold smoked fish or salami kind of sausages. I have 2 Dry Agers from Landig and 2 Caso desing - 1 for cold smoked and fresh fish, 1 for sausages, 1 for beef, 1 for game meet and other meats. My wife and many friends don&apos;t want to go to restaurants any more!:)

• LA

  @LarzJaworski · 3 months ago

  What are your thoughts on using celery powder or The Sausage Makers Eco cure ?

• BR

  @brewsterly2927 · 2 months ago

  New &nbsp;👍

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• SO

  @SonoIlFactotum · 3 months ago

  <a href="https://www.youtube.com/watch?v=1dLLKoDppT8&amp;t=215">3:35</a> you don’t understand too. In Italy and France &nbsp;sea salt is not purified is raw from the sea.

• GE

  @GerhardusGeldenhuis · 3 months ago

  It is clear that the video being referenced is meant for entertainment not instructional. So really what is happening in this video is the same as we get with politicians, by telling everyone else how bad someone else is, politicians somehow think this will enhance their status.