Calabrian Sopressata

[indaswamp]

Calabrian Sopressata

750g Lean Pork (shoulder, loin, ham)
250g Pork Back Fat

25g. sea salt
3g. cure #2
2g. coarse ground black pepper
2g. Hot Calabrian pepper powder
12g. Sweet Calabrian pepper powder
4.5g. Hot Calabrian pepper flakes

3g. fresh garlic thin sliced and steeped in 15mL Italian red wine overnight

No dextrose or sugars added. There is enough simple sugar from the pepper powders to support fermentation.
T-SPX culture dissolved in 30mL distilled water
Fat thru 8mm plate (or hand cut); Lean thru 12mm. plate. 65mm casings 1/2 stuffed; pressed to 1 1/2" thick while fermenting.

After sampling the salami....This Is the recipe I will be using form now on. Flavor profile is perfect!

 

[checkdude]

Hi Inda. Salami looks awesome as usual. Besides other obstacles can you point me in the right direction to purchase a ph meter for meat? I'm up in Canada and the Milwaukee one is like &400. A bit too rich for my blood. The selection is overwhelming to me. Would like to get the right unit if possible or do you think I can do ok without it? I do want to stay safe as I share my labor with others.

 

[indaswamp]

Hi Inda. Salami looks awesome as usual. Besides other obstacles can you point me in the right direction to purchase a ph meter for meat? I'm up in Canada and the Milwaukee one is like &400. A bit too rich for my blood. The selection is overwhelming to me. Would like to get the right unit if possible or do you think I can do ok without it? I do want to stay safe as I share my labor with others.

There are no cheap pH meters. I've looked... Milwaukee is a top rated meter with industrial and laboratory ratings. The meat probe is the most reliable for making salami.

Apera is another reliable meter, user friendly and easy to use. Little more than the Milwaukee though. But the replacement probe is where they get you....almost twice as much as the milwaukee probe. And you will eventually have to replace the probe, just the nature of the super sensitivity.

Best to take proper care of your probe....use the cleaner solution and change the storage solution every 3-4 months if the meter is being used.

 

[checkdude]

thank you for your reply. will have to save my pennies lol. just bite the bullet and get one.

 

[LoydB]

+1 for the Apera.

 

[BGKYSmoker]

As always very nice.

I'm learning from you.

 

[indaswamp]

Here is the nutrition label on the Tutto Calabria Brand Hot Calabrian Pepper powder...
2 grams sugars per 5 grams pepper powder; which is the same amount I calculated when I did my R&D on pepper powders!

Same amount of sugars in the sweet Calabrian Pepper powder as well.

 

[BGKYSmoker]

I have the Apera. Didnt get the wifi one as I dont need that.
Do get pH solutions, storage and probe cleaner. Like Inda said your going to need them.

 

[indaswamp]

Hi Inda. Salami looks awesome as usual. Besides other obstacles can you point me in the right direction to purchase a ph meter for meat? I'm up in Canada and the Milwaukee one is like &400. A bit too rich for my blood. The selection is overwhelming to me. Would like to get the right unit if possible or do you think I can do ok without it? I do want to stay safe as I share my labor with others.

checkdude , Rick found this one....
https://www.amazon.com/YINMIK-Repla...mzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc

I did not know this one existed.....

 

[Schwarzwald Metzger]

Playing catch up trying to replenish my salami stock after Catching Delta Covid last fall, then having to deal with Hurricane Ida. No salamis made last fall so I am filling up the maturing chamber. So after the finocchiona was ready to transfer from the drying chamber to the maturing chamber it was time to make one of my favorites- Calabrian. I have played around with this recipe a lot....even did some R&D on fermentation profiles with various % of peppers, sugars and wine. I think I have it nailed down now.

Pressed down with (2) 30" X 36" x 1" thick HDPE cutting boards along with (2) 5 gallon buckets full of water...about 100# of weight.
View attachment 528650
The wood blocks are stops 1 1/2" thick to help keep the casings from busting once flattened enough. Using 65mm casings here and only partially filled to allow for the flattened shape.

pH reached 5.17 after 36 hours fermentation @67*F...perfect.
View attachment 528651
View attachment 528652
I transferred them to the drying chamber; 50*F @75-85%RH to stop fermentation (below 53*F). I will run them through an intensive drying cycle for 6 days then move them to the maturing chamber.

Really cool man. Thx for sharing.

Brad

 

[Schwarzwald Metzger]

Playing catch up trying to replenish my salami stock after Catching Delta Covid last fall, then having to deal with Hurricane Ida. No salamis made last fall so I am filling up the maturing chamber. So after the finocchiona was ready to transfer from the drying chamber to the maturing chamber it was time to make one of my favorites- Calabrian. I have played around with this recipe a lot....even did some R&D on fermentation profiles with various % of peppers, sugars and wine. I think I have it nailed down now.

Pressed down with (2) 30" X 36" x 1" thick HDPE cutting boards along with (2) 5 gallon buckets full of water...about 100# of weight.
View attachment 528650
The wood blocks are stops 1 1/2" thick to help keep the casings from busting once flattened enough. Using 65mm casings here and only partially filled to allow for the flattened shape.

pH reached 5.17 after 36 hours fermentation @67*F...perfect.
View attachment 528651
View attachment 528652
I transferred them to the drying chamber; 50*F @75-85%RH to stop fermentation (below 53*F). I will run them through an intensive drying cycle for 6 days then move them to the maturing chamber.

I may try a venison version of this.