- May 5, 2009
- 251
- 10
Hi All,
I'm thinking about doing a batch of sopressata, as it is probably my favorite dry cured. I will be using Rytek's recipe (4th ed., p. 379), unless someone has a better one. ;) I'm just wondering if anyone has tried this before?
My biggest concern is this: I live in the Midwest and the recipe says, "Smoke for 48 hours w/cold smoke until color is obtained" - the temps here are starting to warm up into the 70s and low-80s. Would it be impossible for me to get the smoke right (I'm using a large Webber grill for all my smoking right now. I plan to build something this summer, but for now it's just the Webber).
I'm ok w/the aging process after smoking, as I have a chest freezer w/a temp adjuster on it that I use for laagering my home-brews, and I'm pretty sure I can get the humidity right w/salt and water placed in the bottom of the freezer (I'm going to experiment before making the sausage), but I'm uncertain about the smoking issue.
So - 1) has anyone tried to make this sort of sausage before; and 2) any suggestions w/the smoking?
Thanks so much in advance for any info!!
Best,
Trout
I'm thinking about doing a batch of sopressata, as it is probably my favorite dry cured. I will be using Rytek's recipe (4th ed., p. 379), unless someone has a better one. ;) I'm just wondering if anyone has tried this before?
My biggest concern is this: I live in the Midwest and the recipe says, "Smoke for 48 hours w/cold smoke until color is obtained" - the temps here are starting to warm up into the 70s and low-80s. Would it be impossible for me to get the smoke right (I'm using a large Webber grill for all my smoking right now. I plan to build something this summer, but for now it's just the Webber).
I'm ok w/the aging process after smoking, as I have a chest freezer w/a temp adjuster on it that I use for laagering my home-brews, and I'm pretty sure I can get the humidity right w/salt and water placed in the bottom of the freezer (I'm going to experiment before making the sausage), but I'm uncertain about the smoking issue.
So - 1) has anyone tried to make this sort of sausage before; and 2) any suggestions w/the smoking?
Thanks so much in advance for any info!!
Best,
Trout