The easy way...
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
How to truss salami (from and Italian Norcini) -Video
- Thread starter indaswamp
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Savy
That's just Bologna! 
Huh?
The guy was quite the master. Fortunately I was able to follow the video.
I think the only word I was able to understand was OK.
Good video though. Thanks for posting it.
John
The guy was quite the master. Fortunately I was able to follow the video.
I think the only word I was able to understand was OK.
Good video though. Thanks for posting it.
John
Last edited:
Same guy, different class of students...
Italian Norcini trussing Lonzo....and a BUNCH of them!! Very cool video!
Another one!
And...another one!
spectacular! Hey, they have wooden dowels??? lol...
Another trussing video!
And this is why I use netting. LOL
And another one!
Wow...I am in awe...very impressive skill! The tying and trussing!!!
da-stinger
Newbie
- May 15, 2019
- 4
- 1
So much for my preoccupation with 2.5 and 0.25% salt and cure... just sprinkle it on until it looks right. Maybe after I do thousands of lonzino I will have this confidence...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
