Capocollo 2 Ways | Calabrian & Fall Flavor | Gouret Woodsman

[@Nttmf]

It’s great to see you enjoying the fruits of your labour. Great video, informative and with no annoying background music.

[@davidhalldurham]

Another excellent episode, Greg. Your channel is definitely one of my favorites for sausage and charcuterie.

[@gourmetwoodsman]

Glad you enjoy the content. Keep watching and I'll try to keep making more.

[@mitchpartridge4615]

Nice work mate

[@gourmetwoodsman]

Cheers!

[@MichiHenning]

To make it easier to get the netting onto the meat, get yourself off-cuts of PVC downpipes in different diameters, 4, 6, and 8 inches or thereabouts. You only need a piece about 6 inches long of each. Find a pipe just big enough to fit the meat through. Put the netting around the outside of the pipe, pull it over on one end so it just closes the opening, then push the meat through from the other end. As you push, the meat drags the netting with it, so it wraps itself very neatly around the the muscle, without tearing the collagen sheet.

[@RobertGrawehr]

Like your way very much. Very simple straightforward explanations and to the point without wasting time as soooo many other guys do .

[@gourmetwoodsman]

Time ie valuable, I try to keep my content to the point. I'm glad you appreciate that. Thanks for the comment.

[@aileensmith3062]

Talk about a labor of love! As we gain much more experience this will be on our to do list. Purchased a smoker Friday. Now to figuring out and us getting a drying chamber going. Another great video Thanks!

[@gourmetwoodsman]

That's awesome! I was into smoking meats for many years before I started getting into curing and drying meat.

[@aileensmith3062]

@@gourmetwoodsman Been making "regular" sausage for a few years. Now we have a smoker and need to learn the curve on smoking meats and maybe cheeses. Once we locate or create a dry chamber we will be attempting to do our own curing and drying our own meats for sausages!

[@ComfortJames-Xfact]

hi, did I miss the link to the calculator?

[@gourmetwoodsman]

My bad, thanks for noticing! I've added the link.