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Soppressata and saucisson sec

Discussion in 'Drying/Dehydrating' started by atomicsmoke, Jan 27, 2018.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Making some soppressata a bastardized version of Len Poli's (more paprika). Here it is pressed.
    20180127_112416.jpg

    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.
    20180127_112259.jpg
     
    nepas and dernektambura like this.
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!
    Al
     
  3. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    I’m in!
     
  4. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    I'm in
    Richie
     
  5. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    1popcorn.gif
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Less than a week left (i think) for the saucisson
    20180203_132206-1.jpg

    Soppressata ....getting there
    20180203_132409-1.jpg
     
    nepas likes this.
  7. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    I can almost taste it.... UMMmmmmmmm....
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Taste test at 35% (small cssing only)
    20180208_163934-1.jpg

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

    atomicsmoke Master of the Pit OTBS Member

    Soppressata done too.

    I have to brag: no curing chamber, yet very little case hardening.
    20180305_194824-1.jpg
     
    chopsaw, 73saint and jp61 like this.
  10. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Nicely done! That looks like great salumi.
     
  11. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Looks very good.... I'd eat it....
     
  12. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome. Wish I didnt need the chamber.
     
  13. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Looks great!
    Nice job!
     
  14. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

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

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  16. That is very fine job you did Atomic. .. very fine job...
     
  17. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

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

    nepas Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Wow looks very good and nice job.