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Discussion in 'Sausage' started by nepas, Jun 24, 2015.
Top is Salciccia Secca
Bottom is Sweet Sopressata
I'd eat them!!!!
Both of these are Poli recipes. I have not heard from Len in sometime to ask if i can post. All i can say is visit his site.
Soppressata di Calabria
SALSICCIA ALLE NOCE...I left out the walnuts cuz i no like.
Wow, nice job Rick ! Thumbs Up
Couple more pics.
Looks great! love the sliced shot!
Those look great. Nicely done.
Looks GREAT! How long did it take to dry?
Salciccia was at 5 weeks
Sopp was 7
Nice, I really need to get into dry curing... just always have been nervous about it. Some day I will try it.
Its not as hard or dangerous as its led on to be. Just makes sure you use cure #2 and your equipment is clean.
I'd like to try this to Rick... Thanks for the info..... Thumbs Up
Nepas, good looking sausage !
Those do look great! It's hard enough waiting for cheese I couldn't imagine 5-7 weeks!
I'm going to assume that you dried these under a "controlled" humidity and temperature environment. If so, did you build your own drying chamber? I have been interested in doing this for some time and have read the book by the Marianski bros. about dry curing and fermenting. I have also visited Len Poli's site many, many times but for some reason I'm still gun-shy. Are you doing this in FLA where it's very humid and not a good environment for dry curing? If so, you must have built some kind of drying/curing chamber. Please elaborate... inquiring minds wanna know!!
A closet with the correct humidity and temperature....... There ARE cultures that work at different temps.... Here is a new culture...
It's not the culture nepas uses but, he's been doing this stuff for over 20 years...
great project! I have to agree with DS , it is a great photo.
Yes... and just what might that be.... I know there are cultures that need to be used, and different ones depending on the variables, but what about the environment that they're processed in? Certainly not just any ol' closet and how many of us out here in the real world have a "closet with the correct temperature and humidity"?? That's why I asked if he built a drying/curing chamber. It's not as simple as using a certain-certain culture and then just hanging it in the closet... that's an invitation for trouble. I've read and re-read the Marianski brothers book... it's just not that simple. Unless you live in a perfect environment for dry cured/fermented sausage, or create one... it's nothing to fool around with or people will get sick!!