Sopressata..

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sam3

Smoking Fanatic
Original poster
Jan 24, 2012
817
67
Byram Twp., New Jersey
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.

 
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
 
 
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
Thank you!

I'll send you a PM to a link regarding info for a chamber set up.
 
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.
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.
 
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 
drool.gif
 
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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.
 
Oh, this looks so good!! Is the recipe from a book, or is it online somewhere?

ETA: nevermind, found it :-)
 
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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)?
 
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?
 
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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