Italian Dried sausage

[DomfromCT]

 

[DomfromCT]

 

[gmc2003]

Looks real good Dom, 500# holy cow

Point for sure
Chris

 

[DanMcG]

Wow Dom, tell us the story when ya get a chance.

 

[jcam222]

Holy sausage Batman!!! Tell us more

 

[gary s]

One word "WOW"

Gary

 

[forktender]

Damn, I sure wish my bomb shelter looked as good as yours.
Very nice work!!!

 

[SmokinAl]

Not much to say, but like Gary said!
WOW!!
Al

 

[DomfromCT]

Thank you everyone the story is just getting my cousins together and carrying on the traditions of my grandparents . My Nonno would make 28 gabagool a year and 600lbs of sausage to share with his kids and brother i grew up helping him with the garden, vino all of it and now its my turn but i wanted to bring my cousins in to show them what i know and bring back the old beautiful way of life with this being the start.

We also take the gabagool after its done curing and put it in oil for 6 months around month 4 it picks up this amazing nutty flavor and can be compared to a prosciutto taste . We use pork loin not shoulder or butt i know its lonza but we call it gabagool and gabagool is Napolitan a southern Italian language not a New Jersey slang word that they made up lol

Thank you everyone

 

[Kevin DeShazo]

Great googly moogly Dom.

What part of CT are you in, I lived up there for 15 yrs

 

[DomfromCT]

Great googly moogly Dom.

What part of CT are you in, I lived up there for 15 yrs

hello
Southington

 

[Kevin DeShazo]

I lived in Middletown kind of around the corner from Meadows Meats that sits on the river

 

[DomfromCT]

I lived in Middletown kind of around the corner from Meadows Meats that sits on the river
[/QUOTE
Nice i will check them out .

 

[DomfromCT]

Wow Dom, tell us the story when ya get a chance.

hello sir i posted my story hope you see it and one more question
i bought the mold would it be a ok thing to d to spry it down after i wipe off the bad white mold with vinegar?
Bactoferm Mold-600

 

[DanMcG]

Hey Dom I don't see a problem