It's Soppressata Time

[SFLsmkr1]

Finally opening the Sopp i made back in Dec.

You can see in the bag that the EQ vac time has pulled moisture from the sopp

This is all pork. After fermenting i rolled this chub in course black pepper

Looks great and taste is spot on.

 

[SmokinAl]

Wow that looks fantastic Rick!
Especially with the final coating of CBP!
Al

 

[HalfSmoked]

Awesome I'll bring some crackers and beer when I come to Fl.

Warren

 

[SFLsmkr1]

Thanks

Warren i have 1 chub left.

 

[TNJAKE]

That looks awesome

 

[tx smoker]

Rick...that is some of the best looking sausage I've ever seen. Looks absolutely amazing. Great job sir!!

Robert

 

[crazymoon]

Rick, That baby looks delicious!

 

[indaswamp]

Looking good Rick!
My chamber is empty after pulling the Milano and seeing your post makes me want to make more. But I'm gonna wait until I pick up my 1/2 salami pig...then I'll be cranking it out like a mad man again! LOL!!

 

[SFLsmkr1]

Thanks everyone
And for the likes.

I took this next door and we ate 3/4 of it.

 

[SmokinEdge]

Looking real good. Big like