Ok, I've made Pancetta and Cappicola with the CMAi bags and am a believer. I never had either before I made them, but it looked like fun. I'm now almost out of Pancetta!
Soppressata looks so cool I just had to try it.
Got a "kit" from CMAi for 32mm. I also got a spice mix instead of making it up myself. Sorry..
Here we go!
That's close enough to 5# for me.
Added the SPC culture and stuffed. I cut the casing into 24" lengths and tied one end of each before stuffing. I made a mark with a sharpie at 10" to keep it easy. The kit came with little zip-ties. I had one pair goofed, but I ended up with almost exactly ten 10" chubs in pairs for hanging (one pair is 9" & 11"). No leftover meat.
The instructions said to hang in an un-used oven for 36 to 72 hours to let the culture work, but the Mrs squawked! Plan B is an un-used part of MY closet space.
24 hours hanging and they're coloring up nicely!
The plan is to let them ride in the fridge at work (which is a full size modern frost free that had the misfortune to be White when the new stainless steel range & dishwasher arrived. Another story.....)
To be continued..
Soppressata looks so cool I just had to try it.
Got a "kit" from CMAi for 32mm. I also got a spice mix instead of making it up myself. Sorry..
Here we go!
To be continued..
