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Frank Nap

Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses!

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Top posts (5) All Questions Answers | Votes Newest

3 When curing sausage, which is more important temperature or humidity? Sep 1 '11
2 What are the benefits of using natural casing when making sausages? Sep 1 '11
2 How to dry homemade pork sausages with proper humidity and temperature? Sep 1 '11
-1 Is sausage casing edible? Sep 1 '11
-3 How to obtain rennet? Sep 1 '11

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