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  1. W

    Soprasatta.. progression

    Ok...first photo is day #1 In drying cabinet.... Second..About 12'days drying...Third... After 4 hrs in cold hickory Smoke on 13th day..... Few more weeks to cure and finish drying
  2. W

    Cold smoking with my A Maz N 12" tube

    Giving the Soprasatta a nice light hickory Smoke before drying to completion..
  3. W

    My Soprasatta update photo

    It's been about 11 days drying...this weekend I apply a light cold hickory Smoke then back into drying cabinet till meat has lost 30% of it's green weight...I'll post more photos as I go along!
  4. W

    New Member saying Hi!!

    Im 70 YO...Been making sausage and Soprasatta most of my life, started as a child with my Grandparents and Dad. Learned a lot since those days ESPECIALLY how lucky we were to not have poisoned ourselves!! Back in Italy they cure with salt only... plain salt! Yikes!! Hope to continue learning and...
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