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soppressata

post #1 of 10
Thread Starter 

started making soppressata, an Italian dry salami using the UMAi dry method.  Here is my first attempt as I took out of the cure room  and moved them into the drying stage....Thought I'd give this a try to complement the bacon and such that I smoke.  I also make my own fresh sausages and have even tried smoking some of them....

post #2 of 10

Nice Looking Sausage!! Any chance you would be kind enough to share your recipe?

Thanks

mds51

post #3 of 10
Quote:
Originally Posted by mds51 View Post
 

Nice Looking Sausage!! Any chance you would be kind enough to share your recipe?

Thanks

mds51


Ditto!  I am interested in dabbling into something new as well.

 

Thanks,

 

John

post #4 of 10
Thread Starter 

It is extremely simple.  I used the system described here:

 

http://www.drybagsteak.com/recipe-homemade-salami-soppressata.php

 

which uses the UMAi dry bag method.  I also have a Capicola curing using the following method. http://www.drybagsteak.com/recipe-charcuterie-capicola.php

 

I also plan to make pancetta as shown in the video;  Https://youtu.be/726Fld3ovAI

post #5 of 10

Thanks!!!

post #6 of 10

Torp3t3d0, that looks absolutely delicious!

post #7 of 10
Thread Starter 

Thanks...stay tuned...I send pictures of the other projects...also here is some Italian sausage I made...


here is my polish sausage

and my Carolina breakfast sausage...I smoked this batch trying to capture the taste I use used to while growing up in NC many years ago


love making stuff

post #8 of 10

Everything looks great!

 

The dry bag looks interesting.

 

Thanks,

 

Al

post #9 of 10
Thread Starter 

First Capicola went into refrigerator to dry...out in 6-8 weeks or 35-40% of weight.....whichever comes first

 

post #10 of 10

Nice Job on both the Soppressata, and the Italian.

 

:Looks-Great:

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