Discussion in 'Sausage' started by sam3, Oct 13, 2014.

  1. sam3

    sam3 Smoking Fanatic

    I've been experimenting a lot with dry curing recently.

    Here is a great Sopressata I made. It's Len Poli's "Sopressata di Calabria". I followed his recipe to a tee.

    If you do make this, follow his instructions closely. He spells it out really well.

    Not gonna bore you with prep stuff, so let's just get to the good stuff.

    I hung this in my curing cabinet at 55* with 75%R/H + or -.

    After 6 weeks and 40% weight loss, I got this. (I wiped some of the white mold off prior).

    This was really good.

  2. chef willie

    chef willie Master of the Pit OTBS Member

    Holy crap....that's some xlnt looking Sop...I'm in awe. I really, really need to work on a chamber to do some of this stuff. Great job, looks beautiful, very impressive.....I'll stop now, gotta go look at your Andouille post...LOL.......Willie
  3. sam3

    sam3 Smoking Fanatic

    Thank you!

    I'll send you a PM to a link regarding info for a chamber set up.
  4. I wish you did not post that, with an Italian father from Cambria I cut my teeth on Sopressata. I guess I am off to Sacramento to my Italian Deli.Yours look wonderful.
  5. That looks great Sam!!!!!

  6. sam3

    sam3 Smoking Fanatic

    Thank you that compliment, it means a lot.

    We have some very good Italian deli's here @ NYC area. This is pretty darn close to what they have hanging over the counters.
  7. Did you remove the beef middles before eating? If not, how's the texture? From what I've read, they're edible but not really eatable.

    I should add that those look amazing [​IMG]
    Last edited: Oct 13, 2014
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay where's my samples????

    Looks great Sam! Really need to get a curing chamber rigged up!!!!
  9. Awesome Sop Sam! I've been wanting to make Soperssata ever since I went to Rome and had some. I would love some info on a chamber set up as well, if you don't mind.
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Awesome meat you got there. Have you used mold culture or is it just natural stuff? Meat ground or chunks.

    Great job.
  11. sam3

    sam3 Smoking Fanatic

    Thank you.

    I sprayed this with Mold 600 prior to fermentation. Meat was course ground, fat was hand cubed.
  12. Looks excellent. You should be proud of a job well done!
  13. Sam3, here some I painted.
  14. julezilla

    julezilla Newbie

    Oh, this looks so good!! Is the recipe from a book, or is it online somewhere?

    ETA: nevermind, found it :)
    Last edited: Oct 19, 2014
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sam Looks good - never had any but I would try yours

  16. skully

    skully Meat Mopper

    beauty grind, great looking salami[​IMG]
  17. sam3

    sam3 Smoking Fanatic

    Thanks everyone, it was fun to make. And it went very quickly. [​IMG]
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I have some sopressata drying for more than 3 weeks. I dipped them in mold 600 culture 48h after stuffing. Got no mold growth at all. Bad batch of culture? Drying temps too low (less than 10C)?
  19. sam3

    sam3 Smoking Fanatic

    55F is a good temp to be at. 

    Did you use a starter culture in your paste? What was the PH after fermentation? What is the R/H of your chamber?
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yes, I use Tspx. Didn't measure the pH (used Len Poli's). I don't have a chamber, I am using the cold room, low R/h. I've been drying a lot of meats and sausages there but this is the first time I tried fermented + mold. 600. I've seen other members drying in basements and getting a nice growth.

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