Soppressata & 3 Alarm

[BGKYSmoker]

While back when i lived in a house i got into dry cure sausage.

Had to down size and sold allot and put stuff in storage.

Been saving these last 2 chubs of Sopressata. Cut one up with some smoked 3 alarm cheese this morning.


One of two sopressata chubs left. Its a sad day

3asop.JPG

• BGKYSmoker
• Nov 15, 2012

When i was doing dry cure i learned that smaller chubs dont take as long to cure and case hardening is reduced with smaller chubs.

sopr1.JPG

• BGKYSmoker
• Nov 15, 2012

sasop1.JPG

• BGKYSmoker
• Nov 15, 2012

Lunch time.

3asop2.JPG

• BGKYSmoker
• Nov 15, 2012

 

[fpnmf]

Awesome!!

I am prolly gonna pull the for sale sign and keep the air1....

 

[BGKYSmoker]

Awesome!!

I am prolly gonna pull the for sale sign and keep the air1....

no bites on it yet?

 

[bluebombersfan]

That looks awesome!!  I was just at a local Italian restaurant / store that sells everything you can think of.  I picked up a chub and now am determined to make it myself!!

 

[smokinhusker]

Now that's a lunch!

 

[fpnmf]

no bites on it yet?

Yeah some...

When I look at this meat tho I am sure I would be having fun with making it...

And I am thinking about a smaller green house to grow orchids...it would be perfect for that too..

...Craig

 

[05sprcrw]

That looks great, do you happen to have the recipe for it? I am new to most sausage making and wanting to try as many different recipes as possible.

 

[BGKYSmoker]

That looks great, do you happen to have the recipe for it? I am new to most sausage making and wanting to try as many different recipes as possible.

If you new to the sausage making i would suggest to start with fresh style sausages, move to cured smoked and then to dry cure where you will need some equipment. Dry cure is a learning process and should be done with some know how.

Smoked sausage uses cure #1 where as dry cure sausage uses cure #2 with temp, Humidity control and fermentation phases using fermentation dry additives. My suggestion would be to read (plenty of good books out there) and to ask questions.

This recipe is a Len Poli one that i deviated some.

 

[BGKYSmoker]

Yeah some...

When I look at this meat tho I am sure I would be having fun with making it...

And I am thinking about a smaller green house to grow orchids...it would be perfect for that too..

...Craig

That would be close to perfect humidity for some dry cure

 

[fpnmf]

That would be close to perfect humidity for some dry cure

Yup...A great winter place here for it too..

Prolly make the flowers and the sausage quite fragrant..

 

[driedstick]

Looks good rick good job.