Welcome back everyone. Today we are making Tuscan Finocchiona salami. Talk about incredible!!
You can find the printable recipe here:
If you would like to support our work visit us at Patreon:
Here are a few things you might need when making this salami:
Mold 600 –
Flavor of Italy Start Culture –
Fennel Pollen small pack –
Fennel Pollen Large Pack –
Dextrose –
Insta Cure #2 –
Apera Instruments pH meter –
Apera pH Meter with Bluetooth –
Sausage Pricker –
Eva Dry 1100 Dehumidifier –
Homec Humidifier –
Inkbird controllers for temp and humidity –
Meat Grinder –
Sausage Stuffer –
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
Chef’s Knife Yaxell Gou 8inch
Wusthof Boning Knife
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
Extra Calibration and storage Liquid (4.0 and 7.0)
Calibration Pod for pH Meter
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 2200
TaoTronics Humidifier
Meat Grinder We use the #22
Small Sausage Stuffer 5#
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here:
Casings:
Cures and Binders:
Stuffers:
Grinders:
DIY Home Kits:
My Absolute favorite thermometers:
• Thermapen Mk4 –
• DOT Kitchen Temperature Reader –
• Signals (4 Channel Temperature Probe) –
• Extra Big and Loud Kitchen Timer/Alarm –
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric