sobrassado

Discussion in 'Drying/Dehydrating' started by cycletrash, Mar 21, 2011.

  1. cycletrash

    cycletrash Meat Mopper

    Dave54 and I have been busy not only is our proscuitto looking good, but now have capicola ham hanging with them and were working all weekend on sobrassado with our new italian friends !

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  2. cycletrash

    cycletrash Meat Mopper

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  3. cycletrash

    cycletrash Meat Mopper

    Here are the proscuitto and the capicpolas and the sobrassada all hanging in my basement

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  4. tyotrain

    tyotrain Master of the Pit

    Man O Man that's a mountain of meat.. nice job[​IMG]
     
  5. roller

    roller Smoking Guru SMF Premier Member

    WOW!!!!!!!
     
  6. jakerz66

    jakerz66 Smoke Blower

    Good grief that is one monstrous pile of meat!!!
     
  7. cycletrash

    cycletrash Meat Mopper

    That's the only way to satisfy the carnivores is with a mountain of meat !
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    How many pounds ya got going there cycle?
     
  9. cycletrash

    cycletrash Meat Mopper

    we ground up 171 lbs for sobrassada
     
  10. dave54

    dave54 Smoking Fanatic

    [​IMG]

    here's the 48# we did yesterday

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    our new Best friend ,Pete and !71 pounds of heaven  ...:)

     I was at the meat market getting casings for the capacola we (cycletrash and I) were making and met Pete there and we got to talking about

    making  the prosciutto and Pete mentioned making soppressata and offered to let us come over and watch !

     Meeting this great guy has been fantastic ,informative and a blessing for Rob and I
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking darn fine!!!

      Craig
     
  12. dave54

    dave54 Smoking Fanatic

    It's a shame you guys can't smell Rob's (cycletrash) smoking room off his basement !

    I have to stop about every other day just to smell it and to hug the prosciutto

    on the way home from work!
     
  13. Wow!!!!  Looks like quite an operation you have going there!
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Did you guys grind all of that with the KitchenAid unit? That is a lot of grinding no matter what you used. Looking good
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Holy cow! This can't be for just you guys.   [​IMG]
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    Now there's a burger patty if ever I saw one!!!!!

    Seriously, nice job on the sausage! Looks very very good.
     
     
  17. smokeamotive

    smokeamotive Smoking Fanatic

    HOLY COW!!! Or should I say Pig? That is one big mess o meat. You must be feedin half of Ohio. Are you using the hand grinder to stuff all that meat? Perhaps you'll share your reciepes?
     
  18. cycletrash

    cycletrash Meat Mopper

    We used hand grinder and 2 kitchen aid mixers, and we decided not to ever to use the kitchen aid as a stuffer ever again....we are planning to upgrade on equipment. we are divided all this up 4 ways...thats why its a large operation.

         As far as the recipe its so simple you won't believe it.... 1 oz of salt to 3 pounds of meat , add black pepper and red pepper flakes , roasted red peppers and hot peppers to taste. stuff and hang for 6 to 8 weeks.
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Is there a cure in there?   #1 or 2?
     
  20. bakerboy7

    bakerboy7 Smoke Blower

    Looks great!  We used to do 100 pounds every November and dried it over the winter in the attic.  Just salt, pepper and sambal olek.
     

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