Xray Thanks this turned out better then store bought Thanks for the point I appreciate it
Richie
Sopressatta,Pepperoni,,Salami all finished 7/14/17 All First for me curing
- Thread starter tropics
- Start date
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Richie
griz I think the mail carries have a sense for goodies being shipped LOL Thanks for the points I appreciate it
Richie
People ship pepperoni all the time .. we get nutrolls shipped to us every Christmas from pa and mass ...
how much pay pal ???
how much pay pal ???
Very nice, Richie! I need to try Salami next. What did you do for a mix?
I noticed, as well, that with the 50mm Sopressata and Metwurst the bags stuck to the meat all the way, unlike the Capicola and the Bresoala I'm about to open. My Pancetta is loosening in the bag right now and it's only at about 15%. I wonder if it has something to do with the fact that the salumi is stuffed and the others are vacuumed....
The bags are damned pricey, but considering what I spend on wood over a year, its all part of the game.
You have more closet space than I do LOL!
Dan
I noticed, as well, that with the 50mm Sopressata and Metwurst the bags stuck to the meat all the way, unlike the Capicola and the Bresoala I'm about to open. My Pancetta is loosening in the bag right now and it's only at about 15%. I wonder if it has something to do with the fact that the salumi is stuffed and the others are vacuumed....
The bags are damned pricey, but considering what I spend on wood over a year, its all part of the game.
You have more closet space than I do LOL!
Dan
Justin all of uses on here doing this type curing had inspired me.So thank again everyoneThat all looks fantastic my friend, very nice!
Thanks for the point Buddy I appreciate it
Richie
Dan I followed the recipe that came with the bags,I should have gotten the 50mm instead of the 32mm
Very nice, Richie! I need to try Salami next. What did you do for a mix?
I noticed, as well, that with the 50mm Sopressata and Metwurst the bags stuck to the meat all the way, unlike the Capicola and the Bresoala I'm about to open. My Pancetta is loosening in the bag right now and it's only at about 15%. I wonder if it has something to do with the fact that the salumi is stuffed and the others are vacuumed....
The bags are damned pricey, but considering what I spend on wood over a year, its all part of the game.
You have more closet space than I do LOL!
Dan
My Sopressatta the bag stayed tight Had to peal it off.
Pepperoni and Salami the bag came away,so go figure if you watch the videos most show the bag as being loose
Richie
litterbug
Smoke Blower
This may be a silly question, but how do you know when the drying time is done? Does it just stop losing weight or do you shoot for a desired weight loss a d then just stop it somehow?
The UMAi bags only allow moisture to leave the bag. Other than nepas, who knows by look and feel, most of us weigh the original and pick a percentage of weight loss. Once you remove the salumi from the bag and put it in a regular ziplock, or seal it, the moisture loss stops.
[h1]Below are traditional recipes... There seems to be "rules" for certain aspects of making sausage.. moisture loss, temperatures, humidity... The UMAI bags make for an easier method... Good quality etc.. Follow manufacturers instructions..[/h1][h1]Several recipes that I have seen on the UMAI site call for 30-35% moisture loss... some recipes are different.. [/h1][h1] [/h1][h1]Soppressata[/h1]
Soppressata is made with natural flavors such as cumin, black pepper, red pepper and chilli peppers which are added to the meat which is then aged. Depending on the type of product, the aging process may last from a minimum of thirty to a maximum of one hundred days.
[h5]Ingredients per 1000g (1 kg) of meat[/h5]
xxxxxxxxxx
[h5]Instructions[/h5]
Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.
[h5]Ingredients per 1000g (1 kg) of meat[/h5]
xxxxxxxxxxxxxxxxx
[h5]Instructions[/h5]
The following is the official Polish Government recipe for making traditional salami. When the war had ended, this recipe was used to make the salami that was sold in Poland to the consumers.
[h5]Ingredients per 1000g (1 kg) of meat[/h5][h5]Instructions[/h5]
Soppressata is made with natural flavors such as cumin, black pepper, red pepper and chilli peppers which are added to the meat which is then aged. Depending on the type of product, the aging process may last from a minimum of thirty to a maximum of one hundred days.
| Meats | Metric | US |
|---|---|---|
| pork butt | 800 g | 1.76 lb. |
| back fat | 200 g | 0.44 lb. |
xxxxxxxxxx
[h5]Instructions[/h5]
- Grind meat and fat through ½” (12 mm) plate.
- Mix ground meat with all ingredients.
- Pack tightly in a container, cover with cloth and refrigerate for 48 hours.
- Grind through ⅜” (10 mm) plate.
- Stuff into 60 mm, 8-10” long hog middles.
- Hang sausage at 68º F (20º C), 80-90% humidity for 2 days.
- If smoky flavor is desired, apply cold smoke for 2 days.
- Hold sausage at around 56º F (14º C), 80% humidity for about 2 months until it loses about 30% of its original weight.
- If mold appears wipe it off with a cloth moistened with vinegar. You can cold smoke sausage again for a few hours which prevents the formation of mold.
Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.
| Meats | Metric | US |
|---|---|---|
| pork | 700 g | 1.54 lb. |
| beef | 300 g | 0.66 lb. |
xxxxxxxxxxxxxxxxx
[h5]Instructions[/h5]
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff firmly into beef middles or 2” fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Optional step: cold smoke for 8 hours (< 22º C, 72º F).
- Dry at 16 -12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), < 75% humidity.
The following is the official Polish Government recipe for making traditional salami. When the war had ended, this recipe was used to make the salami that was sold in Poland to the consumers.
| Meats | Metric | US |
|---|---|---|
| lean pork cuts | 800 g | 1.76 lb. |
| pork back fat or fat trimmings | 200 g | 0.44 lb. |
- Cut meat into 10 cm (3-4”) pieces and place in a slightly raised container with holes in the bottom to allow for draining of curing liquid. Leave for 24 hours at 1-2°C (33-35°F). Then grind with ¾” plate and leave for an additional 2-3 days following the above procedure. During that period turn meat around 1-2 times. Leave sheets of unsalted back fat for 2-3 days at -2° C (28° F) to -4° C (24° F) and then cut into 3 mm (⅛”) pieces.
- Mix meat, back fat, salt, nitrate and spices together. Grind through 3 mm (⅛”) plate.
- Leave the sausage mass for 36-48 hours at 2-4°C (35-40°F).
- Stuff casings firmly. Do not add water. Prick any visible air pockets with a needle.
- Hang for 2-4 days at 2-4°C (35-40°F), 85-90% humidity.
- Apply thin cold smoke 16-18° C (60-64° F) for 5-7 days, until dark red color is obtained.
- Hang in a dark, lightly drafty area at 10-12°C (50-53°F), humidity 90% for 2 weeks until salami develops white, dry mold on outside. If green and moist mold appears on salamis they have to be washed with warm salty water and wiped off dry with a cloth. Hang for 4-5 hours in a drier place, then move back to the original room and continue drying.
- Place salamis covered with white mold for 2-3 months in a dark and lightly drafty area at 12-16° C (54-60° F), 75-85% humidity, until desired yield is obtained.
Dave good info for a curing chamber,the UMAi bags make it a lot easier[h1]Below are traditional recipes... There seems to be "rules" for certain aspects of making sausage.. moisture loss, temperatures, humidity... The UMAI bags make for an easier method... Good quality etc.. Follow manufacturers instructions..[/h1][h1]Several recipes that I have seen on the UMAI site call for 30-35% moisture loss... some recipes are different.. [/h1][h1] [/h1][h1]Soppressata[/h1]
Soppressata is made with natural flavors such as cumin, black pepper, red pepper and chilli peppers which are added to the meat which is then aged. Depending on the type of product, the aging process may last from a minimum of thirty to a maximum of one hundred days.
[h5]Ingredients per 1000g (1 kg) of meat[/h5]
Meats Metric US pork butt 800 g 1.76 lb. back fat 200 g 0.44 lb.
xxxxxxxxxx
[h5]Instructions[/h5][h1]Pepperoni (Slow fermented, dry sausage)[/h1]
- Grind meat and fat through ½” (12 mm) plate.
- Mix ground meat with all ingredients.
- Pack tightly in a container, cover with cloth and refrigerate for 48 hours.
- Grind through ⅜” (10 mm) plate.
- Stuff into 60 mm, 8-10” long hog middles.
- Hang sausage at 68º F (20º C), 80-90% humidity for 2 days.
- If smoky flavor is desired, apply cold smoke for 2 days.
- Hold sausage at around 56º F (14º C), 80% humidity for about 2 months until it loses about 30% of its original weight.
- If mold appears wipe it off with a cloth moistened with vinegar. You can cold smoke sausage again for a few hours which prevents the formation of mold.
Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.
[h5]Ingredients per 1000g (1 kg) of meat[/h5]
Meats Metric US pork 700 g 1.54 lb. beef 300 g 0.66 lb.
xxxxxxxxxxxxxxxxx
[h5]Instructions[/h5][h1]Salami Polish-Traditional (Polskie salami)[/h1]
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff firmly into beef middles or 2” fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Optional step: cold smoke for 8 hours (< 22º C, 72º F).
- Dry at 16 -12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), < 75% humidity.
The following is the official Polish Government recipe for making traditional salami. When the war had ended, this recipe was used to make the salami that was sold in Poland to the consumers.
[h5]Ingredients per 1000g (1 kg) of meat[/h5][h5]Instructions[/h5]
Meats Metric US lean pork cuts 800 g 1.76 lb. pork back fat or fat trimmings 200 g 0.44 lb.
- Cut meat into 10 cm (3-4”) pieces and place in a slightly raised container with holes in the bottom to allow for draining of curing liquid. Leave for 24 hours at 1-2°C (33-35°F). Then grind with ¾” plate and leave for an additional 2-3 days following the above procedure. During that period turn meat around 1-2 times. Leave sheets of unsalted back fat for 2-3 days at -2° C (28° F) to -4° C (24° F) and then cut into 3 mm (⅛”) pieces.
- Mix meat, back fat, salt, nitrate and spices together. Grind through 3 mm (⅛”) plate.
- Leave the sausage mass for 36-48 hours at 2-4°C (35-40°F).
- Stuff casings firmly. Do not add water. Prick any visible air pockets with a needle.
- Hang for 2-4 days at 2-4°C (35-40°F), 85-90% humidity.
- Apply thin cold smoke 16-18° C (60-64° F) for 5-7 days, until dark red color is obtained.
- Hang in a dark, lightly drafty area at 10-12°C (50-53°F), humidity 90% for 2 weeks until salami develops white, dry mold on outside. If green and moist mold appears on salamis they have to be washed with warm salty water and wiped off dry with a cloth. Hang for 4-5 hours in a drier place, then move back to the original room and continue drying.
- Place salamis covered with white mold for 2-3 months in a dark and lightly drafty area at 12-16° C (54-60° F), 75-85% humidity, until desired yield is obtained.
Richie
actech
Meat Mopper
Man o Man that looks good!!! I hope my drying stuff turns out as well. When I figure out this point thing I will give ya one. LOL
point!! figured it out
point!! figured it out
Last edited:
Thanks I was just about to read your post.
To give a point the bottom of the post little green thumb
Click it and leave a comment then click apply
Thanks for the point I appreciate it
Richie
Last edited:
Eddie Thanks this will be a hit at the next party. Thanks for the point I appreciate it
Richie
SmokeyMose, what size bags did you use for the capicola? I started some soppressata yesterday in 50mm bags, and cut out the capa muscle thinking I'd use the same size for them. That was a big "Nope".
Very nice, Richie! I need to try Salami next. What did you do for a mix?
I noticed, as well, that with the 50mm Sopressata and Metwurst the bags stuck to the meat all the way, unlike the Capicola and the Bresoala I'm about to open. My Pancetta is loosening in the bag right now and it's only at about 15%. I wonder if it has something to do with the fact that the salumi is stuffed and the others are vacuumed....
The bags are damned pricey, but considering what I spend on wood over a year, its all part of the game.
You have more closet space than I do LOL!
Dan
Sorry, mneely, just logged in.
I used the "Large Charcuterie" 8"x18". It was a tight fit, and there was a bit of wasted cut-off bag, but I wound up using the same bags cut in half for Bresoala.
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