Hot Spressata Making

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Had 5 pounds of ground pork in the freezer for 60 days.

Time to make some UMAi hot sopressata.
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Salt and cure 2 mixed together.
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Use some tape if you have a hard time getting your UMAi bags open.
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Mixed and ready for stuffing the bags.
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Using 70mm. Got 3 chubs.
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Going to use my biltong dryer for the fermenting process, i can get 80* with the 80w bulb.
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The top fan draws up. I have screened vent holes at the bottom.
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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?
 
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.
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Fermentation is all done. Nice mild ferment smell.
Turned out perfect.
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Now the long part. Dry time. Looking at 40-60 days.
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Perfect fridge temp.
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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.

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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.
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These are coming along nice.
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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.
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The sweet. This took more mold than the hot. Feels firm. little more time in the fridge yet.
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