Soppressata de Calabria

[smokininthegarden]

Here is my latest out of my chamber, these got stuffed into some small 1 inch pepperoni casing mostly because that is all I had on hand but they did cure fast
they have only been in the chamber for one week today and this one has already lost 25% of its moisture. I will let the rest go to 30 or 35 and then pull them.
These were made with the Calabrian pepper paste and the flavor is outstanding. This may not be the best salami I’ve ever made but it is definitely in the top two or
three

This recipe would make a fantastic snack sticks.

Cal

 

[jcam222]

Looks fantastic. This is something I may explore this winter.

 

[Fueling Around]

1 inch pepperoni sticks is almost snack sticks?

 

[chilerelleno]

smokininthegarden
Looks good to me, pass the charcuterie board this way, please.

1 inch pepperoni sticks is almost snack sticks?

If ya ever saw me tackle a cheddar/jalapeno summer sausage when hungry. there'd be no questions.

 

[smokininthegarden]

1 inch pepperoni sticks is almost snack sticks?

Pretty close, it wouldn’t be to hard to just peel the casing off one and enjoy as is.
Cal

 

[indaswamp]

Nice...collagen casing or is that umia?

 

[smokininthegarden]

Nice...collagen casing or is that umia?

Fibrous, I have some slightly larger ones now can’t wait to start another batch of salami.

Cal