- Apr 13, 2017
- 188
- 48
Sunday we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance.
We made Soppressata di Calabria.
Added a touch of our own to each 10 pounds.
10 Pounds Soppa Sun Dried Tomato
10 Pounds Soppa Orange Peel
10 Pounds Soppa Juniper Berry
We made 20 pounds of Dry Cured Pepperoni
10 Pounds Regular
10 pounds with 2 teas of CENTO Crushed Cherry Peppers.. (like they use on Italian subs on the east coast).
10 Pounds of Italian Sausage Fresh for patties and bulk.
5 pounds of pepperoni Snack Sticks
5 Pounds of Breakfast Sausage
I found these recipes on this site. They have many
http://www.meatsandsausages.com/sausage-recipes
For the soppa I used this mix
http://www.meatsandsausages.com/sausage-recipes/fermented/italian/soppressata-calabria
I Used this recipe for Breakfast
http://www.meatsandsausages.com/sausage-recipes/breakfast
This one for Italian
http://www.meatsandsausages.com/sausage-recipes/italian-sausage
This one for Peperoni
http://www.meatsandsausages.com/sausage-recipes/pepperoni-dry
I added the same amount as the anise they call for of Fennel 1/2 whole 1/2 ground.
10 pound was regular
10 pounds had the CENTO added.
All recipient's we increased to meet the amount of meat weight we were using.
We used 50 MM tubing. WOW they we about 2 pounds each LOL!!!
I will post pics as we go on the cure.
We are going for 30-35 percent shrink.
The umai dry is so easy to use!
Again I want to thank all of your posts. They were the light at the end of my WINE tunnel!
Here is the progress pictures.
My Son and Good friend stuffing
hanging in the closet to start fermentation.
We make PEP stick from a backwoods mix. Put them in the oven and cooked to 165 IT
then turned the oven on 170 F op end the door a crack and dried them overnight. 50 percent shrink!~
Cold smoked them 6 hrs with apple. They were great.
The salt is perfect but we will add some pepper and more pep spices in next time.
Color Change in the Sopa and Pep two days in.
Moved them today to the Refrigerator for the long haul.
Ill post progress in the cure from time to time.
We made Soppressata di Calabria.
Added a touch of our own to each 10 pounds.
10 Pounds Soppa Sun Dried Tomato
10 Pounds Soppa Orange Peel
10 Pounds Soppa Juniper Berry
We made 20 pounds of Dry Cured Pepperoni
10 Pounds Regular
10 pounds with 2 teas of CENTO Crushed Cherry Peppers.. (like they use on Italian subs on the east coast).
10 Pounds of Italian Sausage Fresh for patties and bulk.
5 pounds of pepperoni Snack Sticks
5 Pounds of Breakfast Sausage
I found these recipes on this site. They have many
http://www.meatsandsausages.com/sausage-recipes
For the soppa I used this mix
http://www.meatsandsausages.com/sausage-recipes/fermented/italian/soppressata-calabria
I Used this recipe for Breakfast
http://www.meatsandsausages.com/sausage-recipes/breakfast
This one for Italian
http://www.meatsandsausages.com/sausage-recipes/italian-sausage
This one for Peperoni
http://www.meatsandsausages.com/sausage-recipes/pepperoni-dry
I added the same amount as the anise they call for of Fennel 1/2 whole 1/2 ground.
10 pound was regular
10 pounds had the CENTO added.
All recipient's we increased to meet the amount of meat weight we were using.
We used 50 MM tubing. WOW they we about 2 pounds each LOL!!!
I will post pics as we go on the cure.
We are going for 30-35 percent shrink.
The umai dry is so easy to use!
Again I want to thank all of your posts. They were the light at the end of my WINE tunnel!
Here is the progress pictures.
My Son and Good friend stuffing
hanging in the closet to start fermentation.
We make PEP stick from a backwoods mix. Put them in the oven and cooked to 165 IT
then turned the oven on 170 F op end the door a crack and dried them overnight. 50 percent shrink!~
Cold smoked them 6 hrs with apple. They were great.
The salt is perfect but we will add some pepper and more pep spices in next time.
Color Change in the Sopa and Pep two days in.
Moved them today to the Refrigerator for the long haul.
Ill post progress in the cure from time to time.
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