Soppressata and saucisson sec

[atomicsmoke]

Making some soppressata a bastardized version of Len Poli's (more paprika). Here it is pressed.

And saucisson sec....basically a simple garlic/pepper dry sausage. Traditionally this is not fermented...but then it's basically the dry sausage i make every winter. So i used culture.
Saucisson is the one at the bottom. The top sausage is soppressata...one of the pig bungs tore....had to use small hog casing.

 

[SmokinAl]

Great start!
Al

 

[myownidaho]

I’m in!

 

[tropics]

I'm in
Richie

 

[daveomak]

 

[atomicsmoke]

Less than a week left (i think) for the saucisson

Soppressata ....getting there

 

[daveomak]

I can almost taste it.... UMMmmmmmmm....

 

[atomicsmoke]

Taste test at 35% (small cssing only)

Tastes awesome. But a little soft inside. Going back for a few more days.

 

[atomicsmoke]

Soppressata done too.

I have to brag: no curing chamber, yet very little case hardening.

 

[myownidaho]

Nicely done! That looks like great salumi.

 

[daveomak]

Looks very good.... I'd eat it....

 

[pc farmer]

Awesome. Wish I didnt need the chamber.

 

[jp61]

Looks great!
Nice job!

 

[daveomak]

Wish I didn't need to build a chamber also... Humidity around her goes up and down like an elevator......

 

[atomicsmoke]

Let me clarify. The humidty in my cellar is low in winter/early spring. But it seems that flat or small diameter sausages dry well.

I have a coppa drying. I used two hog bung ends to case it to slow down drying. But i am pretty sure there will be some dry rim. Can't beat a curing chamber.

 

[dernektambura]

That is very fine job you did Atomic. .. very fine job...

 

[bluebombersfan]

Great Job! Always wanted to try soppressata but not sure without a chamber to control the humidity.

 

[BGKYSmoker]

Wow looks very good and nice job.