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Netting stuffer photos
Posted: 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!
Posted: Tue Feb 13, 2018 13:21
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...
Posted: Tue Feb 13, 2018 13:25
Genius. I'm assuming you just made it slightly shorter than whatever size chubb you make?
Posted: 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
Posted: Tue Feb 13, 2018 13:39
Perfect. I am on my way to Home depot now. 60 more pounds in the making !
Posted: 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.
Posted: Sat Feb 17, 2018 14:46
Like this one?
Posted: Sat Feb 17, 2018 14:56
Thats the one
Posted: 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?
Posted: 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.
Posted: Sat Dec 08, 2018 03:59
I just pulled these last week. They are phenominal
Posted: 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.
Posted: 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.
Posted: 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!
Re: Netting stuffer photos
Posted: 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.