After you vacuum seal it can you freeze it to keep it longer?

thanks lou do you sell that spread sheet ?

I only eat uncured sweet sopressata.

talk about over kill. Let all those meat juices leak out and do it with your steaks too.

Move that bowl of crap out of the way. It’s blocking the view

Thanks bud. Love the Taylor, great tone. Thank you for the insight on your arranging method. Look forward to new videos. JP

Dont forget to weigh them on grams and Label each one! Spray or dip them with penicillion 600

2.5"-3" diameter! The larger the diameter, the longer it takes them to cure and dry!! 12" x 2.5"= about 1# or so of meat.

I like 12"salamis about 2+1/2" round. That would be beef middles 60mm-65mm. 😊

Ok, where are the casings from?? And what sizes do they have?? ❤

I made 500# of each(sweet, mild, and hot(spicey) everyday in the supermarket meat room!! And cube steaks, chicken, pork chops, lamb, and more.

Batch can start out sweet, then mild, then hot, all from the same mixer, just add the spices and mix it !! 😊

What brands of starter culture are available in the USA??

Thank you

At 14:18, coughs into hand, continues to handle product. OLD SCHOOL I guess. Maybe all that salt destroys the germs.

All the science and you sidnt even press it. Thats what sopresada means 😂

98% of Real Italians are turning over the grave watching this shit show.

I do all of that by myself!

Well done paesano. I miss doing this with my Babbo and Nonno when i was a kid

I just love soppressata and I was very curious about how it is made! Nice video, I gave you a thumbs up for such cool content.

Great job but next time pull your sleeves up

hi from Greece !🏅🏅

Where did you get that crimper tool to crimp the ends please...i neeeeed that...thanks in advance

Vcs podiam colocar legendas com tradução e ou em italiano. E passar os tipos de carne e os temperos e qtdes por kg

why not put in cure #2? cause if u fuck it up u can get really sick.

metric is sooo easy to work with, unless ...

What is the name of the clamper and where can I buy it

Hey Lou, what area of Italy are you from, my grandfather was from caserta, Anthony Santillo Jr.

You talk to Much 😏

I’m sorry I left out you did a great job with recipe and video

You are 100% right on no need running it thru the grinder again, who ever said that should end up like Luca Brazi

Lou, great video, can i get the recipe , spreadsheet is OK too, Thanks.

great video...i was wondering if u try your soppresatta a bit to early and its not quite finished the way you like it....can you just leave it back in the chamber even though u have cut into it.... i dont want mine dried out.....please respond...thanks brett...

Thats a ring of sausage he is making. Always cure the meat for24 hours before smoking use #1 cure. #2 cure is for whole meat, no smoking, no cooking and no refrigeration required!

There are 4 links to pound of meat, 3 links per pound if u want longer or fatter links. 32-35mm casing are fat links!! I like natual casing, hog is fine, sheep is better! Get a reliable supplier, not the cheapest!! Clamp the stuffer down to the table. 😊

I like the LEM grinder with the screw in the horn( the filling tube and its transparent!!

How italian of you with the music!! Classy! If you dont want to do all of this , get a friend who does!! Same with a boat, make sure he has a good one!!😊

1.1 gram per # of meat, either #1 or #2 depending, learn the difference. Get a mixer that tilts

I suggest you put a stick of butter down the grinder first, then grind the meat-that'll Lube it up! No harm with the butter!!

Wouldnt be something if they had a double funeral? Thats a first!

awesome!

I'm so pleasantly surprise to see someone with knowledge. Great job. I wish that you posted links to casings and cures.

I think you did a fine job.

I didn’t see the garlic in this recipe 🧄😮

Genius! At least in all the food videos I've seen (don't ask how many...) the Excel sheet with updating cells (simple really) has never been shown. I'll bet this can be done for bread as well. Thanks Lou!

yes I did enjoy your video, just wondering do people ever use aged meat

Camera person too much wine?

Excellent thank you from Australia Drs the EQ system work with loin and other cuts

This was the favorite of my Calabrian grandmother and can remember her sweating as she enjoyed it. I just ordered some hot Calabrian chili paste to make some of my own as a tribute to her.

Ricetta Reale... per pavore!