Homemade Sausage Making

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!

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...

Genius. I'm assuming you just made it slightly shorter than whatever size chubb you make?

Yes but to longer you make it the more it will hold, that one is 10" long I would try 12-14

Perfect. I am on my way to Home depot now. 60 more pounds in the making !

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.

Like this one?

Thats the one

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?

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.

I just pulled these last week. They are phenominal

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

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.

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!

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