dls1
Smoking Fanatic
Looks great and sounds like it's on target time wise.I always post a cross cut shot when it is done drying... check back in another 7-10 days....
Looks great and sounds like it's on target time wise.I always post a cross cut shot when it is done drying... check back in another 7-10 days....
Well....we ate half of it that night! LOL! I'm sure had I sliced it all, we would have eaten it all! It is so good!I could eat that whole chub
Nice.
Thanks Rich. Might be my all time favorite....It looks fantastic . I'd be all over that too . I can almost smell it .
I have a pork loin in a Umai bag getting close . Need to take a weight .
We have a great Italian section of St. Louis . A lot of them started selling products in the stores . Just had some that I used on a pizza . I know ,, seems like a waste , but it's so good heated up and greasy . Lol .Might be my all time favorite....
The sopressata looks great and it sounds like you nailed it perfectly. Nice job. Have you ever tried sopressa?Checked it tonight... has reached 39.5% weight loss so I sampled some slices. Texture is perfect now and the flavor has intensified. Gonna rain tomorrow so I'll peel the casing, cut into chunks and vac seal. I think finocchiona will be next....
The sopressata looks great and it sounds like you nailed it perfectly. Nice job. Have you ever tried sopressa?
Looking forward to your efforts with finocchiona. When it comes to Italian charcuterie, that's one of my top favorites.
Missed this first time around. Yes, I have. Made some twice and it is great!Have you ever tried sopressa?