calldoctoday they must do something right, it’s been around forever. Canning is like sausage making, having a good starting point then tweaking it from there is what makes it fun
Need help with capicola.
Can anyone tell me what is a good size netting to use for capicola?
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by
If using the money muscle it should be about 3.5"-4" in diameter
I use # 12 netting and wrap it twice for extra pressure