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 !
here's the 48# we did yesterday
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
Now there's a burger patty if ever I saw one!!!!!
Seriously, nice job on the sausage! Looks very very good.
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.