Soppressata di...Szeged

[atomicsmoke]

This is at 40%

20170429_102312.jpg

• atomicsmoke
• Apr 29, 2017

 

[BGKYSmoker]

Nicely done there as.

I been looking for that bactoferm but cant find it.

 

[crankybuzzard]

Those look great!

 

[myownidaho]

Nicely done there as.

I been looking for that bactoferm but cant find it.

Nepas, it looks like Butcher & Packer and Craft Butchers' Pantry both carry it.

https://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007

http://www.butcher-packer.com/index.php?main_page=product_info&products_id=955

 

[atomicsmoke]

Nicely done there as.

I been looking for that bactoferm but cant find it.

Evan has it.

 

[daveomak]

 
Nicely done there as.

I been looking for that bactoferm but cant find it.

https://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007

 

[BGKYSmoker]

Oh dang thanks now y'all.....LOL

I was trying not to buy anything.....BAAAAAHAHAHAHAHA

 

[zwiller]

Was leafing through Marianski's book and stumbled upon the calabria sausage recipe. It does not call for a culture or ferment... While I am newb to curing meats, I have been brewing a long time and a certified judge (beer in avatar is my own) and I am pretty sure the commercial examples I've had are not fermented either, not that I had them all... LOL I wonder if this is the difference in flavor.

While I have the floor, does the drying chamber have to be sterile? I have a fridge with t-stat for brewing and it is clean but far from sterile. Thanks in advance.

 

[daveomak]

On Marianski's forum, he lists a Calabresa-Brazilian..

The name Calabresa comes from the Calabria region in southeastern Italy which is the origin of this sausage. The main difference between the two is that the Brazilian Calabresa is smoked.

Some of the ingredients he lists...
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Cure #2 2.5 g ½ tsp
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Dextrose (glucose) 2.0 g ½ tsp
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T-SPX culture 0.12 g use scale

Poli also lists a Calabrese... also has cure #2, glucose and starter culture.. doesn't say which culture ....

Your brewing fridge probably has untold amounts of yeasts and bacteria known to your brews... You could get a really unique flavor to your meats.... Not all bad... I'd spray and wipe distilled white vinegar to clean it up...

 

[atomicsmoke]

There are countless soppressata di Calabria recipes out there...most non-authentic (including Marianski's and Len Poli's which i followed).

All store bought soppressata i had in the last 10-15 years had some fermentation culture in it. Here in Canada and in Italy.

It does add an additional flavour component. Which i like - that's the main reason i used cultures. Mildly acidic, charcuterie shop specific taste.

I would wipe the fridge clean with vinegar before curing. Little effort might save you $ and heartache.

 

[atomicsmoke]

Authentic soppressata calabrese calls for Calabrian pepper products. Anything else is just another cured sausage that we call Soppressata.

 

[zwiller]

Thanks gents. Excellent point that the ferment might just be mild. It is probable the stuff I had was not authentic. I plan to pick some up to inspire me. The thought of making this at home is just too cool. Love this style. Family is a pound of salami a week... Baby steps, no grinder or stuffer yet. I plan to ask Santa.

Holy! That craft butcher site is awesome.

Congrats on these, they look incredible!

 

[atomicsmoke]

Thank you...they are long gone. I will start another batch next week. Just finished drying some cacciatore.

 

[daveomak]

The Craft Butcher's Pantry is owned by a member on this forum.... Evan Brady... Seems all his stuff got lost with the changeover...