Soppressata di...Szeged

[atomicsmoke]

A couple of years ago I made some some Soppressata di Calabria using Len Poli's. I also bought some when mine was ready ...to compare. Mine tasted very good , but very different than store bought.

Evan pointed to some important features of the authentic Calabrese version. Here is the thread
http://www.smokingmeatforums.com/t/238270/sopressatta-di-calabria

While the one I am making now is still not authentic I am inching closer to the real thing. I am using a lot more paprika and hog middles this time. No Calabrese pepper product though, but Szeged paprika.

I used pork leg meat and backfat.

Turned the middles inside out.

I am using b-lc-07 for the first time...Supposed to be the best thing since sliced bread..

3-1+New+Culture+Picture+2.jpg

• atomicsmoke
• Mar 5, 2017

No mold culture....Too cold in my cold room for that. Next batch maybe.

Stuffed....Ready for fermenting.

IMG_20170305_202702.jpg

• atomicsmoke
• Mar 5, 2017

 

[crankybuzzard]

I'm in!

 

[pc farmer]

Yea buddy.   Watching too.

 

[dirtsailor2003]

I'm In too!

 

[myownidaho]

Count me in!

 

[canuhover]

I am using b-lc-07 for the first time...Supposed to be the best thing since sliced bread..

3-1+New+Culture+Picture+2.jpg

• atomicsmoke
• Mar 5, 2017

 

Never tried that culture. I usually use F-RM-52.  Is this something new?

 

[atomicsmoke]

Heard about b-lc-007 last year. I don't know when it came out. Is a more complex mix ensuring better protection (look it up - info available at bucher&packer and Craft Butchers' Pantry).

To be honest I use cultures for flavour and acidity, not as much for protection.

 

[akdutchguy]

Can't wait to see. Somewhere down the line I want to try fermenting sausages
Jason

 

[atomicsmoke]

Pressed and ready to hang

IMG_20170307_184032.jpg

• atomicsmoke
• Mar 7, 2017

 

[redheelerdog]

Looking good AS, I used that same BLC-007 on my elk chorizo, turned out incredible.

Looking forward to this Soppressata you have going!

 

[DanMcG]

I'm in too!

 

[atomicsmoke]

10 days of drying (and 3 days wrapped in the fridge halfway thru to equalize moisture).

Aprox 15% weight loss.

IMG_20170318_115751.jpg

• atomicsmoke
• Mar 18, 2017

I will press them again for a few days. 10kg worth of pickles, salsa and honey sitting on top of them.

 

[crankybuzzard]

The color looks great!

Pressing them does what? I know I press salmon at times to assist in moisture loss, is it the same for these or for shape?

I haven't done much ground meat curing.

 

[atomicsmoke]

I pressed them to prevent voids inside. It happens when large sausages dry fast (my case, since I dry in the cold room). Pressing helps in two ways: flattens the sausage (reducing thickness) and squeezes voids that might have started to form. I pressed before, but only after stuffing. It's the first time I press twice (once at the beginning, once after some drying). Hope it works.

 

[DanMcG]

Great color and fat content looks right on....looking forward to when you cut one open!

 

[myownidaho]

Those are looking great!

 

[atomicsmoke]

7 long weeks. Longer than i thought it would take to reach 35%.

20170419_191809-1.jpg

• atomicsmoke
• Apr 19, 2017

20170419_192110.jpg

• atomicsmoke
• Apr 19, 2017

I have to admit....this tastes (and looks) very different than what i've made before. Closer to store bought.
At 35% might be a little soft for some palates but we like it. I will leave 2 sausages hanging a little longer to see the difference in texture.

I gotta say: this feels like a big success.

 

[pc farmer]

That looks like a huge success also.  

Wish I could taste it.

 

[myownidaho]

Great job! Good looking salumi. I'm looking forward to see what you think about the different levels of dryness.

 

[DanMcG]

Looks awesome, that Szeged paprika has a great in the back of the throat kick..