While I Was Absent

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
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.


 
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.
 
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?  
 
 
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?  
I think the UMAi will be great for LJ.
 
Nice work Rick.....Save some for me if there's any left...lol
 
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