While I Was Absent

Discussion in 'Sausage' started by nepas, Feb 27, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I made some dry flat pressed soppresatta and salumi using UMAi bags. I both were Poli recipes. These recipes were done between 07/14 and 11/14

    Here is the flat Sopp. Properly mixed and cured. I used T-SPX. The sopp i pressed flat and fermented at 80* for 48 hours.


    Weight notes.




    Here is the Salumi. Just bout the same process as above.


     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Never seen soppressata in this shape. They look great. I bet they dry faster than when in round shape.

    If you don't mind: salumi is a category that includes pretty much all cured meats (whole muscle and sausage type). Salami is the cured sausage.

    I bet it tastes great regardless of the name.
     
  3. dwaytkus

    dwaytkus Smoke Blower

    Rick,

    That looks great!!  I just got my first UMAi kit to make Salumi.  Can't decide if I am going to do pepperoni or Chorizo first.  I was also thinking of doing some Landjaeger this way.  Your thoughts?  
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I think the UMAi will be great for LJ.
     
  5. timberjet

    timberjet Master of the Pit

    That looks awesome Nepas!
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    N, Nice work !
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Up to your usual high standard, Nepas. Very nice.

    Disco
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice work Rick.....Save some for me if there's any left...lol
     
  9. roller

    roller Smoking Guru SMF Premier Member

    I like those bags. I have been using them since they first came out..Looks good..
     

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