Definitely gonna take your channel to the next level! Keep it up - they are alot of fun!!! :)
@annainaspen
7 жыл бұрын
I love all your videos but this one was just fun. I have been interested in the rest of the sausage making and how the curing process works so this was great! Keep up the great work.
@LaTavolaMarche
7 жыл бұрын
Thanks!!! Are you planning to make them at home? Let us know how it goes!!
@annainaspen
7 жыл бұрын
My boyfriend makes sausage but not cured sausage. I bought him a manual sausage stuffing machine but if I try it I'll need some help. I live in Aspen where it is extremely cold in the winter so I would need to figure out when a good time to make cured sausage is. I love pepper salami and would love to try and make it.
@LaTavolaMarche
7 жыл бұрын
That's great! What a cool gift!!
@Italianhome
2 жыл бұрын
You guys should pick this filming, vlog, youtube channel thing up again.
@billjonestrpt
7 жыл бұрын
I miss your online cooking class! But this is the next best thing. Thank you for sharing, and please keep them coming!
@LaTavolaMarche
7 жыл бұрын
We never say never, we may do them again in the future - but I'm so glad you're enjoing the Vlogs!! Thanks for watching Bill!!!
@frankgalager4877
4 жыл бұрын
We press our sazettea under weight twice through the drying process
@dlambert1781
7 жыл бұрын
This is fantastic! The salt argument...lol
@LaTavolaMarche
7 жыл бұрын
Thanks! It's classic - every single year the same thing!!
@Dustwheel
3 жыл бұрын
I think Jason is putting the wrong emPHASis on the wrong sylLABLe. The good dottore understands though. The salt debate? More like the how many kilos of meat debate. Great video I can watch it a thousand times! You guys are great thank you, hope you're doing well and post another video sometime!
@LaTavolaMarche
3 жыл бұрын
you are right! it's a struggle still! thanks for watching!!
@miketriggiano983
7 жыл бұрын
gaggi reminds me of my dad- always right, can't admit when he's wrong, never says he's sorry. joys of being italian. Jason you're living out my childhood lol! you are both good sports! great vlogs!
@LaTavolaMarche
7 жыл бұрын
Oh yes, the joys! It's great you can relate!! Thank so much for watching and your kind endearing comments!!
@larrypapke6159
4 жыл бұрын
WHAT IS THE RATIO THAT YOU USE PLEASE GIVE EXAMPLE OF CALCULATION. I love the fact there is no Insatcure or man made preservatives
@orangge386
3 жыл бұрын
So, if you made so much salami, how do you store them for having them all year long?
@LaTavolaMarche
3 жыл бұрын
once they are done curing we put them in vacuum seal bags .
@cinaintavola
7 жыл бұрын
lovely Ashley!!!
@LaTavolaMarche
7 жыл бұрын
Oh thank you so much Sasha!!! Hope you are able to visit this spring/summer!
@antoniobiancofiore2396
3 жыл бұрын
Question.....when we use the manual grinder the sausage cures beautifully but we have noticed when using the automatic machine the meat seems lighter in colour and doesn’t dry in the cantina ....again both the sausage making is the same including stabbing the casing with a needle.....my question; could it be that the machine does not push out the meat strong enough creating air pockets in the casing and thus the curing problems?
@LaTavolaMarche
3 жыл бұрын
send me an email info AT latavolamarche DOT com and we will reply more in depth - could be the machine is heating up the meat slightly...
@cmsense8193
7 жыл бұрын
Just salt and pepper for the salami???
@nickvitobovino3486
3 жыл бұрын
All that beautiful homemade cheese and meat and you are drinking box wine!! Where is the homemade wine at?? It goes great with homemade bread as well. We also argue about the salt every year it’s tradition I guess
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