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Venison soppressata

Discussion in 'Sausage' started by crazymoon, Jan 10, 2019.

  1. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    I started a batch of Umai venison soppressata right after Christmas. Their recipe calls for 3 pounds of venison,one pound of lean pork and one pound of pork back fat. I used 4 pounds of venison and one pound of fat. Ground twice through a coarse(3/8) plate .
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    Added the seasonings, cure #2 and T-SPX starter culture, then stuffed and hung in the closet for 3 days at about 70*
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    I weighed today and have lost about 25% already,so I'll be snacking sooner than I thought ! :)
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    I'll post a money shot before the snacking commences .Thanks for looking ! CM
     
    WaterinHoleBrew likes this.
  2. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    Looking good!!!

    Scott
     
  3. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    X2 ! Looks great .
     
  4. pushok2018

    pushok2018 Smoke Blower SMF Premier Member

    I never dry cured sausages with Umai but looks like I should try. I sounds interesting and easy. 25% weight loss in two weeks?! Wow! Looks like you didn't ferment your sausages - just added spices and T-SPX culture and hanged to dry. Right? Did you measure humidity in your closet by any chance?
     
  5. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Oh Yeah lookin good I would be willing to do a taste test at 30% for ya.
    Richie
     
    crazymoon likes this.
  6. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    The closet stay is only 3 days.then it goes in a fridge
    Richie
     
  7. pushok2018

    pushok2018 Smoke Blower SMF Premier Member

    "The closet stay is only 3 days.then it goes in a fridge" - that explains. Thank you, Richie!
     
  8. motocrash

    motocrash Master of the Pit OTBS Member

    :emoji_deer::emoji_thumbsup: Waiting
     
  9. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    P2018,Look into the Umai process and it is easy and the results are quite tasty!
     
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hey CM, I usually take mine to 35% weight loss, are you going for 30%?
    If so am interested in your results!
    Al
     
  11. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    Al, My last batch was chorizo and I went about 33%, I am going to cut one at 30% and check it. I'll let you know how it turns out ! Dave
     
  12. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Watching!
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm very interested in the outcome, cause I think the shorter dry time will make for a more tender product, but it may not have as much flavor. I'm sure there is a balance in there & experimenting is the key.
    As a matter of fact I have a whole boneless 22# ribeye dry curing in a UMAi bag & it will be 45 days next week, I'm contemplating letting it go to 60 days. It looks really good now & an having a hard time not just cutting into it now. The last one I did for 40 days, but that was without an UMAi bag. I think it could have gone longer, but 60 days may be too much. Although I saw a guy on YouTube who went 65 days with UMAi & SV'd the steaks then seared them with the rind still on & said they were outrageous. He said the SV softened up the rind & gave it a wonderful flavor. So I'm going to take it one day at a time after 45 days. It's kinda hard experimenting with a $200 piece of meat!!
    Al
     
    73saint and crazymoon like this.
  14. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    That is going to be some tasty stuff my friend.
     
    crazymoon likes this.
  15. indaswamp

    indaswamp Master of the Pit OTBS Member

    I'm inda car!!
     
  16. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    Hi all, So I had told Smoking Al that I was going to go to 30% loss on the soppressata. Life got in the way and it was at 35% before I weighed it and vac sealed. I really wish I had done 30% BUT it is quite tasty and I am happy with the results.
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  17. indaswamp

    indaswamp Master of the Pit OTBS Member

    Looks awesome to me!!
     
  18. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I'd be happy to take some of this! Big like!
     
  19. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Awesome CM, that will be tasty with a cold one! Nice job!
     
  20. motocrash

    motocrash Master of the Pit OTBS Member

    Damn that would be good on some Everything Ritz about now!