"Buonanima" - Making Soppressata Calabrese with Sal and Frank | Family Style
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- We're cousins...we had an idea...and we had to try it.
We did and now we wait and see...and learn...or shall we call it RE-LEARN.
The making of dry cured pork products is in our bloodline - part of our culture...part of our life. Our fathers did it and now we are re-visiting and doing it.
So thank you dad!
Thanks to Asunta and Domenic from WOODBRIDGE CASING.
Thanks to Rose and Frank Cataldi from Cataldi Fresh Market and Helder the butcher at Cataldi Fresh Market in Woodbridge Ontario.
You can find them for all your grocery needs and the freshest meat around in Market Lane Woodbridge.
Thanks to Marcel Mazzuca...
Thanks for watching...
Frank Mazzuca | Family Style
Love it Frank! Well done.
is the pepper sauce hot or sweet?
i was hoping to see the finished product...
I’m a little confuse Besides the salt do you still at the pink salt to for the cure
Nino Traina you must add salt. Since cure#2 has salt in the mix, I stay around 2% of salt addition. Cure ~ 0.250 %.
Can you please tell me the name and location of the sausage making supply's in this video please
I looked up Woodbridge casing from your other video, and there was no info to be found :(.....I got everything I needed from Sausagemaker.com....they had everything I needed and then some....hog middles (60-65 MM) for soprasata.... it was free delivery (because I spent 125 bucks) and it arrived in 2 days!! So I am now waiting for the troups (Pop, bro and Godson) and we are making soprasata today. I notice no cure and/or starter culture......how did they turn out? Look great!!
Hi from Montreal +hunclemike ! Please allow me to give you a good advice about this. Screw those silly casings from sausagemaker and all those silly places and use some real intestines instead. For sausage use pork intestine and for capicola use some cow intestine. It depends of what you want to do but the result will be amazing!
Hi from Montreal +hunclemike ! Please allow me to give you a good advice about this. Screw those silly casings from sausagemaker and all those silly places and use some real intestines instead. For sausage use pork intestine and for capicola use some cow intestine. It depends of what you want to do but the result will be amazing!
Grunge LovR hog middles are real casings, and sausagemaker is one of the top suppliers for home sausage making.
Hi. I really enjoy your videos and like your recipes. But I'd just like to point out to you that the rapid fire still photographs can trigger seizures in people who have epilepsy. I can't watch those parts of your videos because they make me physically nauseous. Probably has a lot to do with my astigmatism. I am not criticizing you. Just want to let you know about the effects that the rapid photos ( light ) can cause negative effects. And there are lots of people who are sensitive to the effects. And BTW, i HAVE SUBSCRIBED TO YOUR CHANNEL. Two Thumbs Up!!!
which one is mo curley is bald???
can u send those by mail ??