Soppressata: pressed vs ground

Discussion in 'Curing' started by atomicsmoke, Dec 11, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I understand some Soppressata are made with cubed not ground meat. After stuffing the sausage is rolled and pressed for even distribution of meat/fat. Has anyone tried this approach? I like the salamis with rustic texture...but I am not sure how well this works.
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Anyone?
     
  3. I saw this the other day but since I've only seen recipes for ground I didn't comment.
     

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