Hi Bob, I would leave the casing on to allow the pork roll to set. It may fall apart if you take the casing off before poaching. I dont think you would have an issue poaching tomorrow. Never did it myself, but a night in the fridge couldnt hurt in my mind.

Case's is the other manufacturer that is synonymous with pork roll in NJ. This is the one that is hickory smoked.

Hi Bob, if you used smoke bacon dont bother smoking again. As Bob K said, it dries it out a little more than the real Taylor Ham. You may also want to vac seal them before you poach to seal in the juices that come out during poaching. Our batch made it to all of the Giants tail gates this season and...

Sounds like a good plan. I am using some calabrian pepper dust in my cure. After rinsing I plan to load it up with some more pepper dust and maybe some garlic. I like a little zing in the Cappacola!

That looks pretty tasty! Nice Job! Hope mine comes out that good. Got my air flow under control now.

Excellent video Lou! It looks like you only use pork butt for your Soppressata, no back fat. The fat seems well defined in your cross section. What size plate are you using?

So I am in the midst of the 18 day vac seal/brining stage of making Coppa. Do you think a PVC contraption like that might prove useful to get the Coppa into the beef bung?

Nice Job! Those look very impressive.

Hi Loco Check out this link for recommended percentages of garlic and a whole host of other spices https://www.meatsandsausages.com/sausage-recipes/secrets. I just did a batch of Salame Calabrese based on a recipe by RedZed and it called for 2 grams per kilogram of meat. It was a very nice balance o...

Thanks guys, I agree with the comments about going a little dryer. I will do that next time. Also, I tried to maintain the humidity at about 3% lower than what the sausages were giving off. Something I saw in Maranski's book. I think I developed the surface ring due to air recirculation. I have a va...

Redzed, the flavor of the Calabrese is phenomenal! Very happy with the results. Next time I will use butt for the Class I meat fraction as mentioned by Bob K.

Here is the finished product at 35% weight loss.

Then - if you are using BLC 007 as starter - it is very nice culture but needs some caution during fermentation ( of course if you know your destination pH). Thanks for the heads up StefanS, I had not read about B-LC 007 before. I just reviewed http://wedlinydomowe.pl/en/viewtopic.php?t=8446. At 24...

Thanks Bob, I will keep that in mind. I was thinking about it. Maybe the lighter meat doesn't hold as much water as the dark meat and that contributes to it being drier than the shoulder meat. I know it works that way with poultry. Either way, I have it fermenting now and will take it to the finish ...

Hi Stefan, I didnt have too much trouble following Redzeds recipe. I also relied on a bunch of good books and other resources. I maybe a little unclear on what constitutes good class 1 pork. So, maybe it will be dry... I am not sure why one version of lean pork would be dryer than another, but I gue...

The Calabrese is looking promising! I followed Redzed's second version of the recipe as far as using star anise and grinding half the meat through a 10 mm plate. I ground the frozen fat and other half of meat through a 7 mm plate. Mixed in all of the spices and culture. I didn't photograph prior to ...