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....
SmokingMeatForums.com Top Picks
- 1,028 Posts. Joined 2/2009
- Location: Mt. Lebanon, PA (South Hills of Pittsburgh)
- Points: 63
- Select All Posts By This User
Ditto! I am interested in dabbling into something new as well.
It is extremely simple. I used the system described here:
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
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