Soppressata with a little pepperoni

[SmokinEdge]

I cut Up the butt and separate the fat as best I can. I then grind the fat and fattier meat with a 1/4 “ plate. The rest of the lean meat through the 3/16” plate. I feel this gives better texture, bite, and better drying time.

I used my old #10 manual grinder for this since it does such a nice job cutting. I par froze the meat cut into cubes about 1” or so. Then ground it up.

I just pretty much followed UMAI’s recipes, which were pirated from Stanley Marianski’s books.

One of the Soppressata

Pepperoni

They are fermenting now and will go into the fridge in a couple days.

 

[one eyed jack]

Looks like some good eats in your future.

 

[pc farmer]

Yup. Thats going to be good.

 

[SmokinEdge]

I forgot that I did this too. I cut two butts and was able to salvage the copa out of one. So rubbed it down and vacuum sealed it. Gabbagoole.

 

[ososmokeshack]

That looks good. Interested to see the final outcome.

 

[crazymoon]

SE, Looks good,the wait begans !