soppressata

[torp3t3d0]

started making soppressata, an Italian dry salami using the UMAi dry method.  Here is my first attempt as I took out of the cure room  and moved them into the drying stage....Thought I'd give this a try to complement the bacon and such that I smoke.  I also make my own fresh sausages and have even tried smoking some of them....

sausageJPG.JPG

• torp3t3d0
• Feb 4, 2016

 

[mds51]

Nice Looking Sausage!! Any chance you would be kind enough to share your recipe?

Thanks

mds51

 

[BandCollector]

 
Nice Looking Sausage!! Any chance you would be kind enough to share your recipe?

Thanks

mds51

Ditto!  I am interested in dabbling into something new as well.

Thanks,

John

 

[torp3t3d0]

It is extremely simple.  I used the system described here:

http://www.drybagsteak.com/recipe-homemade-salami-soppressata.php

which uses the UMAi dry bag method.  I also have a Capicola curing using the following method. http://www.drybagsteak.com/recipe-charcuterie-capicola.php

I also plan to make pancetta as shown in the video;  

 

[BandCollector]

Thanks!!!

 

[whistech]

Torp3t3d0, that looks absolutely delicious!

 

[torp3t3d0]

Thanks...stay tuned...I send pictures of the other projects...also here is some Italian sausage I made...

Italian sausage.jpg

• torp3t3d0
• Feb 5, 2016

here is my polish sausage

Smoked Polish Sausage copy.jpg

• torp3t3d0
• Feb 5, 2016

and my Carolina breakfast sausage...I smoked this batch trying to capture the taste I use used to while growing up in NC many years ago

Smoked carolina breakfest.jpg

• torp3t3d0
• Feb 5, 2016

love making stuff

 

[SmokinAl]

Everything looks great!

The dry bag looks interesting.

Thanks,

Al

 

[torp3t3d0]

First Capicola went into refrigerator to dry...out in 6-8 weeks or 35-40% of weight.....whichever comes first

Ifirst capicola.JPG

• torp3t3d0
• Feb 8, 2016

 

[redheelerdog]

Nice Job on both the Soppressata, and the Italian.