Many questions here because I haven`t made them in 2 years. #1 7 days salting, another 7 days salting, rinse, season and case it? Best seasoning for traditional coppa? What casings should I order? I`ve seen things called beef bungs. I`ve also seen "end caps", so now I`m lost because I can`t remember.

OK, so no issues with exposure to salt, humidity, meat etc?

I'm considering a sausage clipping machine and it comes with 8000 rings. I asked what the rings were made out of and he replied back they were aluminum. Is this correct?

Awesome. I am really looking forward to doing it this way from now on.

I pulled 45 soppressata`s from the chamber yesterday. 30 are for my sister and nephew, leaving me with 15. I cleaned off 40 of them and pulled the casings to vacuum pack them as I usually do. On the last 5, I decided to rinse them off with a brush to clean all of the white off. I let them dry for a ...

Bob, the hog rings will work on natural beef middles? That would be a life saver. Butchers and Packers told me it wouldn`t work and they will puncture too easily. This is why I never bought one. If you think it works, let me know a link somewhere in the USA on what I need. I`m ready

As far as finished goods, there`s close to 30 pounds of prosciutto, 15 pounds of soppressata, 30 pounds of cured Italian sausage, 40 pounds of soppressata and I have another 60 wet pounds of hotter soppressata in the chamber right now. As far as the Chamber, it`s made by turbo air . The unit is 40 i...

I dont use any mold growth and the chamber makes them a chalky white. I never get any unusual colors of other growth whatsoever

There ya go. Over 2 grand.

I inquired about them last year. They started at 2000.00 USD. I'm glad I didn't buy one. If the safe level is 30-35%, I haven't found anything that I made that I would want to eat at 35%.

I use different only because I always have something going at 54 degrees in the chamber. When my old refrigerator broke, that's the one I use for fermentation. I keep it unplugged and place a small heater in it on a controller only when I need to ferment. After fermentation, I wipe it down and sanit...

Posted: Yesterday 7:00
Correct. I use the same exact recipe for the fresh sausage. Just decrease the salt to 1.5%, delete the cure, dextrose and 007. It`s mild, if you want more heat, you can double up on the red. Oops. I use regular morton table salt for fresh, not sea salt

Either way, they are edible. LOL. The only reason I can think was did you hang them long? Or did you loop them? Is it possible the weight that was pulling them down? The only water I used was the 1/4-1/2 cup of water per 11 kilos that I diluted the 007. No other liquid. No wine. But they still come ...

Use a standard casing or slightly larger for shrinkage. The brat 34-36 was too big. 28 was pretty small. Anywhere from 30-32 works well

I come from a little town where Italians migrated many years ago. Unfortunately, there was always some type of seperation whether you were from the north or south region of Italy,,,,even though most of the people in the last 60 years were born here. Lol. There`s still that mentality of how the north...