Venison soppressata

[crazymoon]

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 .

Added the seasonings, cure #2 and T-SPX starter culture, then stuffed and hung in the closet for 3 days at about 70*

I weighed today and have lost about 25% already,so I'll be snacking sooner than I thought ! :)

I'll post a money shot before the snacking commences .Thanks for looking ! CM

 

[hillbillyrkstr]

Looking good!!!

Scott

 

[chopsaw]

X2 ! Looks great .

 

[pushok2018]

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?

 

[tropics]

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

 

[tropics]

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! Did you measure humidity in your closet by any chance?

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

 

[pushok2018]

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

 

[motocrash]

Waiting

 

[crazymoon]

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?

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

 

[SmokinAl]

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

 

[crazymoon]

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

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

 

[disco]

Watching!

 

[SmokinAl]

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

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

 

[Rafter H BBQ]

That is going to be some tasty stuff my friend.

 

[indaswamp]

I'm inda car!!

 

[crazymoon]

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.

 

[indaswamp]

Looks awesome to me!!

 

[disco]

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

 

[Rafter H BBQ]

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

 

[motocrash]

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