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While I Was Absent

post #1 of 9
Thread Starter 

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.

 

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), default quality

post #2 of 9
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.
post #3 of 9

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?  

post #4 of 9
Thread Starter 
Quote:
Originally Posted by dwaytkus View Post
 

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.

post #5 of 9

That looks awesome Nepas!

post #6 of 9

N, Nice work !

post #7 of 9

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

 

Disco

post #8 of 9

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

post #9 of 9

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

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