Netting stuffer photos

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LOUSANTELLO
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Netting stuffer photos

Post by LOUSANTELLO » Tue Feb 13, 2018 11:45

I have what they call #10 netting for 60mm casings. The smallest netting stuffer that I found is a medium, which is pretty impossible to stretch the netting onto. I am trying to brainstorm having to make something for netting these soppressata's. It would be nice if I can slide enough netting on it for 5-7 pieces at a time instead of individually. HELP!
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Bob K
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Post by Bob K » Tue Feb 13, 2018 13:21

Lou-
3" (thin walled, not schedule 30) PVC. It will hold enough at one time for 8 -10 chubs. To make it easy to add the netting to the tube, find a plastic bottle that fits snugly, cut in half and use the tapered top. See pics...

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Last edited by Bob K on Tue Feb 13, 2018 13:29, edited 2 times in total.
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Post by LOUSANTELLO » Tue Feb 13, 2018 13:25

Genius. I'm assuming you just made it slightly shorter than whatever size chubb you make?
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Post by Bob K » Tue Feb 13, 2018 13:36

Yes but to longer you make it the more it will hold, that one is 10" long I would try 12-14
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Post by LOUSANTELLO » Tue Feb 13, 2018 13:39

Perfect. I am on my way to Home depot now. 60 more pounds in the making ! :)
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Post by LOUSANTELLO » Sat Feb 17, 2018 14:37

Bob, the pvc worked great. When I was at the hardware store, they also had a pvc stepdown pipe coupler. I sanded the end of the pipe down enough where the coupler doesnt bind. That piece will go on and off easily now so you dont have to use a plastic bottle.
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Post by Bob K » Sat Feb 17, 2018 14:46

Like this one?

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Post by LOUSANTELLO » Sat Feb 17, 2018 14:56

Thats the one
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Post by SMR » Fri Dec 07, 2018 22:02

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?
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Post by LOUSANTELLO » Sat Dec 08, 2018 03:57

Depending on the size of the coppa, i usually never had an issue getting the meat into the beef bung, however I do use a netting funnel to net the products.
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Post by LOUSANTELLO » Sat Dec 08, 2018 03:59

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I just pulled these last week. They are phenominal
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Post by SMR » Sat Dec 08, 2018 04:13

That looks pretty tasty! Nice Job! Hope mine comes out that good. Got my air flow under control now.
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Post by LOUSANTELLO » Sat Dec 08, 2018 04:25

I made these different than last time and they are great. I added 2.5% salt and 0.25% cure #2 along with crushed red pepper and bagged them in the refrigerator for 14 days turning them every day. After 14 days, I rinsed them, dipped them in red wine and rolled them in crushed red again, then cased and hung. They are not hot at all. I did the same process with black pepper. The red is much better.
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Post by SMR » Sat Dec 08, 2018 04:31

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!
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Re: Netting stuffer photos

Post by SMR » Fri Aug 02, 2019 13:14

Well, the Cappicola finally hit the finish line! Very happy with the results! Dried to just over 42% moisture loss.

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