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Awesome bud thanks

Watched on czcams.com/video/YgQvPuh4lvA/video.html // 2G&acooler. Hugely enjoyed your presentation. Many thanks! A "hand full of this and that" suits me perfectly. The way I do it as well. And no 2 batches are exactly the same. Give gas! RSA.

My wife whose Italian likes to put kabob sticks through the sausage ring. Usually 4 sticks per ring..It really helps hold the ring together when you put it on the Barbie😋.

Fantastic video and it seems so simple! You mentioned that true capicola is made from the neck. Would this process be the same if made with the neck?

White mold ,OK ,BLACK NOT SO GOODA😊

Bell video!❤

I will try it

So what part of the meat do you buy from the butcher to make it?

Pepper sauce?

Don't eat the gabagool grandma, it's all fat and nitrites.

You only hang for three weeks? I Gus’s the thicker the sausage the longer you leave hanging. My casings I used is 38/42 and I hung it up for 6 weeks and turned out fine,plus I use cure #2 that’s something the old school Italians didn’t do,I put a lot of work and money in making sausage so I don’t want it to go bad. And thanks for your sausage recipe I’ll definitely try it 👍

I'm gonna need you to give me the recipe in grams of each ingredient.

Thank you for the simple video. I have a few questions that you can hopefully answer. 1) You just use regular kosher salt or iodine free salt? you don't use any curing salt or cure number 2? Also what are the casing that you bought at the butcher called? Are they fibrous casings? collagen casings? Thank you I've been dying to make these but I did not want to spend the money making a meat chamber like the others with the humidity control and all that fancy stuff.

Hi I am in Michigan, what other sauce can you use to substitute for the vegetable and chilli sauce? thank you for your reply.

Hey Sonny how mucha pepper you use, Kidding even thou im a toscano Ive always liked salumi Calabrese better, I'm going to make a bunch soon think ill use your recipe only problem is in my part of Canada I cant find the pepper sauce id make my own but peppers are3 stupid expensive Thanks for the video salute

😂😂😂These tini tiny measurements have annoyed me for a very long time. I cook the same, add salt and herbs from intuition.

Thanxs it was nice to see a person enjoys his trade and he knows what he is doing.

I have made this a couple times and give to my friends and neighbors. We all love it. I store it in an “Food Saver” bags after the air was been sucked out and sealed. I keep it in the refrigerator. I have one in my freezer, experimenting if the quality deteriorates after freezing. But the one question I do have, if I seal it in a food saver air tight bag will it survive being mailed. Five days or so?

OK, I have to ask a silly question, why do you rinse off the salt and pepper with wine only to reapply salt and pepper? Why not just leave it on for the duration.?

Bravo Bellissima presentazione tanti saluti ❤

I never thought to put sauce in my sausages,thanks for the tip

I don't use any spices when I make prosciutto. Its not like capocollo..

After bathing, you are not adding salt? Why? it will be safe for the meet ?

Wasting disease. Avoid animals acting like that and call wildlife control.

👏 for your singing! Your sausages look very good. Maybe I'll try your recipe next time 😊

Great site and recipes! I was trying to find the Travaglini pepper sauce, just a quick update Costco doesn't carry it anymore and the manufacture in Montreal has none in stock, plus doesn't know when they will. Meaning they are not sure if they will keep in their catalogue. If everyone emails them we may swing their decision our way. For now I'm using another pepper sauce for my Sopressata.

This is the best cooking you tube I've ever seen! Keep up the authentic work!

Does the pancetta traditionally get cooked before eating or is it eaten raw?

I can't find the travaglini here in upstate NY. What can I use in it's place ?

Made these yesterday to your recipe and fried a bit off to taste .... Very nice! I've made about half the amount you made and then went 50/50 with some to dry and some to eat fresh or freeze. Thanks

Excellent video! thank you for sharing. Do you need to use a casing? or is it ok to just wrap the loin in netting? I have a cold cellar in my basement and am planning to hang my loin there.

The prosciutto that you are making and leaving outside in the garage in February it’s cold, but for six months that would make it August is it still in your garage or in the refrigerator?

HEY! im going to do my first batch, and this is by far the best video I have seen yet! thank you. Love how organic it is

Great video. Easy . Best video out there. Thank you.

Does it really come out cured with the same amount of salt for the fresh salgicha

Three days is way too much. 12 to 18 hours is fine.

tasty looking gravy

Hes shedding his antlers

Hes shedding his antlers

What kind of oil did you use?

Nice 🌶️🫒🥘🍞🌻

Hi Santino, your receipies look so good. I am very relieved that you are not using curing salts, as the whole meaning of doing it naturally becomes obsolete. But when you watch and read on the internet you become quite stressed doing it without. I will do it your way, thanks

where can i buy the travaglini sauce

Thank you!!!

How to store after making and cutting for use?

Don't singing sound terrible

How convenient I was talking about making homemade sausage last with my mom,because my gave me an old school cast meat grinder, just need to get a stuffer and casings

I found your channel through 2 Guys and a Cooler, and i'm glad to be here!

I want to do the same thing. But with New Guinea Long Pig ham legs. Anyone has any ideas where to procure New Guinea Long Pig meat?

You had me at "It's all bullshit" :) subscribed & Liked lol Watching the old timers making sausage successfully for years verses the new people who add every chemical they can find to preserve and cure. I appreciate your approach !