Capocollo 2 Ways | Calabrian & Fall Flavor | Gouret Woodsman

[@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.

[@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.

[@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.

[@skillitjohnson]

I use a small road cone that is sliced 3/4 the length so it can expand. Spray pam inside, Slide the net over and slide the meat through. BOOM! Works every time

[@mitchpartridge4615]

Nice work mate

[@gourmetwoodsman]

Cheers!

[@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!

[@mikemax4980]

Awesome Greg keep it up. Love your videos

[@gourmetwoodsman]

Thanks for watching!✌️

[@its-me-sunny-d]

As a history nerd I'm really interested in how these types of meats/products were achieved before the various technologies and specialty ingredients you use were available! Something I have thought often whilst watching various videos 💭

[@gourmetwoodsman]

The history and evolution of food preservation is quite interesting indeed!

[@SSTupperware]

Does the heat penetrate, or just kinda on the outside?

[@gourmetwoodsman]

All of the flavors including the heat penetrate the meat during the curing process.

[@ComfortJames-Xfact]

hi, did I miss the link to the calculator?

[@gourmetwoodsman]

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