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JepsonOfigment on
More info in the captions. Do y’all think I can stuff these smaller coppas in 32/35mm hog casings? Not asking whether they’ll fit, just curious if drying whole muscles in intestines is advisable. Thanks
JepsonOfigment on
I also have some 1.6″ air dried hog casings that might fit a little better. Is there anything inherently wrong with using those, (assuming I can get them stuffed inside)?
alc7328 on
I add another doubt I have: is it ok to cure more than one piece in the same bag? And if it’s not vacuumed?
motorhead84 on
I’ve been eating way too many hot capocollo sandos since mine finished up a month ago, and I haven’t even started on the big one!
aybabtu123 on
Can you share a link on how to get started with this bag method?
6 Comments
Hi /u/JepsonOfigment if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
More info in the captions. Do y’all think I can stuff these smaller coppas in 32/35mm hog casings? Not asking whether they’ll fit, just curious if drying whole muscles in intestines is advisable. Thanks
I also have some 1.6″ air dried hog casings that might fit a little better. Is there anything inherently wrong with using those, (assuming I can get them stuffed inside)?
I add another doubt I have: is it ok to cure more than one piece in the same bag? And if it’s not vacuumed?
I’ve been eating way too many hot capocollo sandos since mine finished up a month ago, and I haven’t even started on the big one!
Can you share a link on how to get started with this bag method?