Northern Italian style Soppressata on deck. Pulled the last Calabrian from the chamber today. Got a double pack of butts on sale for $1.59/#; also picked up a half loin for $1.69/# and a double pack of tenderloins for $2.99/#. Then I went to my butcher and got some pastured berkshire back fat. Only bag he had was 11#. Ok, cool, now I got enough fat to make some Nduja too with all the scraps!! Awesome!
First- I pulled out one tenderloin and trimmed it down clean of all fat and connective tissue; class 1 meat. Weighed it, then calculated the salt and cure for it. Rubbed that on it and inda fridge to cure for 2 days...
Gonna also do Soppressata "Investida" which is a salami with a pork tenderloin in the middle; thus the reason for curing one tenderloin now. This salami will be stuffed in a beef bung. Hope I can center the tenderloin fairly well, I know some people have problems with that. I'll be sure to truss this one TIGHT to squeeze any air I expect to have in it working around the whole muscle in the middle.
So that's what is on deck for this weekend. Gonna try and trim all the meat tomorrow, maybe make the Nduja while I wait for the filet to cure, do the Soppressata Sunday.
First- I pulled out one tenderloin and trimmed it down clean of all fat and connective tissue; class 1 meat. Weighed it, then calculated the salt and cure for it. Rubbed that on it and inda fridge to cure for 2 days...
Gonna also do Soppressata "Investida" which is a salami with a pork tenderloin in the middle; thus the reason for curing one tenderloin now. This salami will be stuffed in a beef bung. Hope I can center the tenderloin fairly well, I know some people have problems with that. I'll be sure to truss this one TIGHT to squeeze any air I expect to have in it working around the whole muscle in the middle.
So that's what is on deck for this weekend. Gonna try and trim all the meat tomorrow, maybe make the Nduja while I wait for the filet to cure, do the Soppressata Sunday.
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