Sopressata update Finished 11/22/19

[tropics]

2 KG Sopressata Started 10/11/19
Going for 30% maybe 35%
Had to make a place to hang them.
Plastic cabinet

Hanging

Richie
31 % loss

Not enough going to go for 36% on the bigger one

Cut in half it taste great just doesn't have the texture

Slices great with a knife

May be one more week to finish.
We will dispose of this this weekend
No volunteers needed
Richie

 

[gmc2003]

You seem to be eating well these days Richie, the sausage looks real good.

Point for sure
Chris

 

[tropics]

You seem to be eating well these days Richie, the sausage looks real good.

Point for sure
Chris

Chris Thanks they are taking on color already.
When are you going to start making sausage?
Thanks for the Point I appreciate it
Richie

 

[gmc2003]

Chris Thanks they are taking on color already.
When are you going to start making sausage?
Thanks for the Point I appreciate it
Richie

Soon I hope, I have to finish off the kitchen addition dinning room first.

Chris

 

[tropics]

Soon I hope, I have to finish off the kitchen addition dinning room first.

Chris

Chris I know what ya mean!! My wife wants me to redo the bath room floor ROFPMP it will wait for me to get the trees cut and yard graded 4 more big oaks going down.
Richie

 

[Hawging It]

Dang. Gonna be gooood!!

 

[tropics]

Dang. Gonna be gooood!!

Yes sir color looks good

Richie

 

[xray]

That’s gonna be good!

 

[pc farmer]

How long you going to ferment?

 

[HalfSmoked]

Looking good Richie I too need to try some sausage of some kind. You and Rick make it look so easy.

Warren

 

[tropics]

How long you going to ferment?

Adam I was going to fridge it today but the basement is only 63* so tomorrow morning,that will be 3 and 1/2 days.

 

[chopsaw]

Watching . I always go 72 hours as long as the temp is 60 to 70 degrees . What starter did you use ? My t-spx is almost gone , want to try the new one Nepas listed .

 

[disco]

Watching!

 

[tropics]

Looking good Richie I too need to try some sausage of some kind. You and Rick make it look so easy.

Warren

Warren I used my jerky cannon to do this,the 70mm bag fits over the barrel Thanks for the Like I appreciate it
Richie

 

[tropics]

Watching . I always go 72 hours as long as the temp is 60 to 70 degrees . What starter did you use ? My t-spx is almost gone , want to try the new one Nepas listed .

Rich I usually do 72 hrs at 70* so giving it a few extra,and I need to free up a shelve in the fridge.Thanks for the Like I appreciate it Richie

 

[HalfSmoked]

Like the idea of putting bag over the barrel of the jerky gun. Will have to try that I have some 4" bags and Owens red barn mix I just need to do.

Warren

 

[tropics]

Watching!

They went in the fridge yesterday morning,smell great already.
Pic update

Fridge looks empty without the Hocks an Corned Beef
Richie

 

[tropics]

Updated 11/8/19
Pics added 31 % loss need s more
Richie
Pics in original post

 

[chopsaw]

Lookin good . Pics look great , but I've been there . 30 % is still to soft for me too .
Waiting for the finish .

 

[tropics]

Lookin good . Pics look great , but I've been there . 30 % is still to soft for me too .
Waiting for the finish .

My wife wants to eat it like a pepperoni LOL We will slice it for the kids to taste.Thanks for the Like I appreciate it
Richie