Hi guys, Welcome to the Advanced Video Search Engine, and you are watching How to Make Sugna. That video is uploaded by 2 Guys & A Cooler at 2019-12-07T13:47:51-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [hMDLQDg3wjk]
| Name | How to Make Sugna |
| Video Uploader | Video From 2 Guys & A Cooler |
| Upload Date | This Video Uploaded At 07-12-2019 21:47:51 |
| Video Discription | Welcome back. Today we are making Sugna. What is sugna you might ask? Sugna is a paste that you can apply to your cured meats like culatello, prosciutto, or parm ham. It's main function is to slow down the drying process and allow to mature in its flavors. So applying this coating can take your ordinary culatello (which might be ready in a few months) and turn it into extraordinaru charcuterie that will be ready in a year. If you are in a hurry this is not for you as applying a sugna layer will most certainly slow the entire process WAY down! To make it is very easy all you need is lard, rice flour, and pepper (optional). I have found that the spices in the suga are not really noticeable in the final product so I don't add them. I think that it used to be done to keep the bugs away. So if you plan on hanging your charcuterie in an area where there's bugs then you might want to add the pepper. Mine is going in my controlled curing chamber (no bugs) so I don't want to waste the spices. Here's how you make it You can cut this in half or double it as you need to: 454 grams of softened lard (room temp) 454 grams of rice flour 2 grams of pepper (optional) Combine all your ingredients and mix till it forms a dough ball. Once you have your ball spread it on your charcuterie (be sure to clean off all the mold with vinegar before applying sugna). You are only going to apply the sugna where the meat is visible. No need to apply it to the fat cap. As soon as your meat is covered hang it back into your chamber and let mature for another 6 months to a year.. Have fun and let me know how it turns out... Rice flour (in case you cant find any at the local Asian market): https://amzn.to/2s1XTnc If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: https://www.patreon.com/2GuysandACooler Knives that we recommend Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys For 15% off your order use the discount code: 2guys We get all of our sausage making supplies from the sausage maker You can visit their website here: https://www.sausagemaker.com/?Click=108419 The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-sausage-casings-s/1923.htm&Click=108419 We get all of our cheesemaking supplies from The New England Cheesemaking Company. You can visit their website here: http://cheesemaking.com?aff=67 Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler (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) Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7 Sausage Pricker: https://amzn.to/2Ji2zha Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs Hygrometer for chamber: https://amzn.to/3enDCwt Cool Mist Humidifier: https://amzn.to/380rWOW Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Wusthof Boning Knife: https://amzn.to/2Nvns9b Iwatani Professional Chef Torch: https://amzn.to/32q5sDz Ink Bird Sous Vide: https://amzn.to/3kZ5rMZ Bella's Cold Smoke Generator: https://amzn.to/3kSqkJJ Accurate Thermometers Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER 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 hMDLQDg3wjk |
| Category | People & Blogs |
| Tags | sugna | culatello | italian salami | how to make cured meats | salumi | charcuterie | How to dry age meat | Italian food | parma ham |
