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Dry cured Sopressata

post #1 of 10
Thread Starter 

 

***WARNING**

 

PLEASE DO NOT ATTEMPT TO DRY CURE UNLESS YOU KNOW THE USAGE FOR CURE #2. PROPER TEMPS AND HUMIDITY ARE REQUIRED IN SOME DRY CURED TYPE OF SAUSAGE, SALAMI AND BOLOGNA.

 

**YOU ATTEMPT AT YOUR OWN RISK**

 

Warning brought to you by Nepas.

 

I have started a dry cured Sopressata.  Below is a picture of my Dry curing chamber that I have also set up for fermentation.

 

I will provide the recipe later.  I don't have it with me at the time. But I have 1015 grams of pork butt that I ground up and stuffed.  It is hanging in the chamber at 80 degrees F and around 85 % humidity.  The recipe called for around 12/24 hours fermentation and I let it go for around 15 hours.  I don't have any PH strips (yet).  They are on order and should be on my front porch in the next couple of days.

 

Behind the sausage on the left is a small light that I used to keep the temp up.  Like I said I will update the thread w/ the recipe very soon. 

 

The sausage is now curing at 56 degrees and around 70% humidity. (pict will follow).

post #2 of 10

Looking good.

 

I need to make some more Sop.

 

first.gif

 

I have a DVD Of Rytek showing how easy it is to dry cur in just your smoker. If i can find it i will Youtube it for y'all

post #3 of 10

Cool! Will be following this one as well  popcorn.gif

post #4 of 10

Same here.  Also interested in the video so please post the link when it's up.

post #5 of 10
Thread Starter 

Update.

 

 

Below is the recipe I used which came from Ruhlman's Charcuterie.  I pretty much halved the recipe.  Actually 45.1% of the total weight.  I used a little more of the pepper and garlic then what was called for.  I didn't have white port on hand so I used Sandaman's red port.  And I replaced the red pepper flakes with some smoked dried chilies I had on hand from last years garden.

 

Sopressata

1015g Pork butt
20 bactoferm F-RM-52
27ml distilled water
18g kosher salt
2.7g DQ curing Salt #2
31.5g nonfat dry milk powder
13.5g dextrose
1.5g white pepper
3g minced garlic
2g hot red pepper flakes
30ml sandamans port (red)

 

The recipe in the book calls for at least 30% weight loss.  I had two pieces hanging, one with the weight of 697g and one 317g.  When I weighed the sausage after exactly two weeks in the chamber I had a weight of :

 

The 697g sausage now weighed 240g = 34.43% weight loss

The 317g sausage now weighed 118g = 37.22% weight loss

 

The curing chamber temp ranged from 52 - 55 degrees Fahrenheit and the relative humidity ranged from 70% to 75%.  I didn't use PH strips nor have I checked the ph level.  I plan to do that next time from start to finish.  I think that will be good information to have.

 

 

This is a pict of the smaller of the two pieces. 

 

I will have to get a better picture.  My phone cam is starting to show it's age.  Or it could be smeared with greasy fingers from eating this extremely good sausage!

 

 

 

 

I wish I had better pictures.  This stuff tasted great!

 

Thanks for looking. 

Aaron.

post #6 of 10

You are right on about how good it looks....  the ingredients

 

1.5g white pepper

3g minced garlic
2g hot red pepper flakes
30ml sandamans port (red)

 

are simple and that makes for good flavor..... You can probably taste each one..... 

 

Dave

post #7 of 10

AWESOME

 

Now let it hang somewhere and age more. It may get a tad oily but thats good.

 

points.gif

post #8 of 10

Nice.......................drool.gif
 

post #9 of 10

What are you using to maintain your humidity in your curing chamber?  I think I see a pan of salty water on the floor of your refrigerator, is that what it is?

post #10 of 10
Quote:
Originally Posted by SnorkelingGirl View Post

What are you using to maintain your humidity in your curing chamber?  I think I see a pan of salty water on the floor of your refrigerator, is that what it is?


A pan of salt with just enough water to cover the salt will get you close to the R/H needed in the drying,

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