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sobrassado

cycletrash

Meat Mopper
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Joined Aug 25, 2009
Dave54 and I have been busy not only is our proscuitto looking good, but now have capicola ham hanging with them and were working all weekend on sobrassado with our new italian friends !



   
 

cycletrash

Meat Mopper
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Joined Aug 25, 2009
Here are the proscuitto and the capicpolas and the sobrassada all hanging in my basement

 

DanMcG

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How many pounds ya got going there cycle?
 

dave54

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Joined Dec 12, 2009


here's the 48# we did yesterday





our new Best friend ,Pete and !71 pounds of heaven  ...:)

 I was at the meat market getting casings for the capacola we (cycletrash and I) were making and met Pete there and we got to talking about

making  the prosciutto and Pete mentioned making soppressata and offered to let us come over and watch !

 Meeting this great guy has been fantastic ,informative and a blessing for Rob and I
 

dave54

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It's a shame you guys can't smell Rob's (cycletrash) smoking room off his basement !

I have to stop about every other day just to smell it and to hug the prosciutto

on the way home from work!
 

scarbelly

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Did you guys grind all of that with the KitchenAid unit? That is a lot of grinding no matter what you used. Looking good
 

SmokinAl

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Holy cow! This can't be for just you guys.   
 

ak1

Master of the Pit
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Now there's a burger patty if ever I saw one!!!!!

Seriously, nice job on the sausage! Looks very very good.
 
Dave54 and I have been busy not only is our proscuitto looking good, but now have capicola ham hanging with them and were working all weekend on sobrassado with our new italian friends !



   
 

smokeamotive

Smoking Fanatic
709
15
Joined Jul 1, 2009
HOLY COW!!! Or should I say Pig? That is one big mess o meat. You must be feedin half of Ohio. Are you using the hand grinder to stuff all that meat? Perhaps you'll share your reciepes?
 

cycletrash

Meat Mopper
243
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Joined Aug 25, 2009
We used hand grinder and 2 kitchen aid mixers, and we decided not to ever to use the kitchen aid as a stuffer ever again....we are planning to upgrade on equipment. we are divided all this up 4 ways...thats why its a large operation.

     As far as the recipe its so simple you won't believe it.... 1 oz of salt to 3 pounds of meat , add black pepper and red pepper flakes , roasted red peppers and hot peppers to taste. stuff and hang for 6 to 8 weeks.
 

DanMcG

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Is there a cure in there?   #1 or 2?
 

bakerboy7

Smoke Blower
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Joined Jan 10, 2011
Looks great!  We used to do 100 pounds every November and dried it over the winter in the attic.  Just salt, pepper and sambal olek.
 

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