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Hot Spressata Making

SFLsmkr1

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Had 5 pounds of ground pork in the freezer for 60 days.

Time to make some UMAi hot sopressata.
soppy4.jpg



Salt and cure 2 mixed together.
soppy5.jpg


soppy2.jpg


Use some tape if you have a hard time getting your UMAi bags open.
soppy0.jpg


Mixed and ready for stuffing the bags.
soppy7.jpg


Using 70mm. Got 3 chubs.
soppy8.jpg


Going to use my biltong dryer for the fermenting process, i can get 80* with the 80w bulb.
soppy11.jpg


soppy9.jpg


The top fan draws up. I have screened vent holes at the bottom.
soppy10.jpg
 

pushok2018

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Looks good... Looks like you tighten both ends of UMAI bag and didn't seal them?
 

smokerjim

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going to be some good stuff. keep us posted
 

SFLsmkr1

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Looks good... Looks like you tighten both ends of UMAI bag and didn't seal them?
Only seal the charcuterie and large bags. Salumi you can just twist and tie
 

jcam222

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In for the ride. Wanna see the finish. I love hot sopressata
 

indaswamp

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Curious as to why you used a light bulb naked instead of inside a tin can with a lid to block out the light? I thought light was not good for dry cured meats...can you explain?
 

SmokinAl

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Looks like another great start to a fantastic sausage adventure!!
Al
 

SFLsmkr1

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Curious as to why you used a light bulb naked instead of inside a tin can with a lid to block out the light? I thought light was not good for dry cured meats...can you explain?
Well we will see.
A can over the light will get to hot.

Color is spot on, nice fermentation smell going on.....It works.
soppy13.jpg
 

SFLsmkr1

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Fermentation is all done. Nice mild ferment smell.
Turned out perfect.
hsoppy2.jpg


Now the long part. Dry time. Looking at 40-60 days.
hsoppy3.jpg


Perfect fridge temp.
hsopp4.jpg
 

SFLsmkr1

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Day 5 for the UMAi sopressata in the fridge. UMAi bags working like supposed to, nice salumi smell. Back to fridge for another month or so.

d5soppy.jpg
 

SFLsmkr1

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My new heat source for my fermenting bucket.
Ceramic reptile heaters. Both are 60w and put out around 74-80*ea. Only need one and have to buy a ceramic lamp base.
Im going to use my inkbird temp controller on these.
heatl.jpg
 

SFLsmkr1

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These are coming along nice.
bsalumi.jpg


bsalumi3.jpg


bsalumi4.jpg


Made some hot and sweet sopresatta. Did traditional using hog middles. Didnt know if they would turn out because i did in the front closet with some air and a tray of salt with a bit of water in it.

This is the hot, half the chub has been eaten.
bsalumi1.jpg


The sweet. This took more mold than the hot. Feels firm. little more time in the fridge yet.
bsalumi2.jpg
 

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