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It's Soppressata Time

SFLsmkr1

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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
IMG_5386.JPG


This is all pork. After fermenting i rolled this chub in course black pepper
IMG_9716.JPG


Looks great and taste is spot on.
IMG_2008.JPG
 

SmokinAl

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

HalfSmoked

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

Warren
 

SFLsmkr1

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Thanks

Warren i have 1 chub left.
 

tx smoker

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

Robert
 

indaswamp

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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

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Thanks everyone
And for the likes.

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

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