Sopprasota Round II

    Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have been dealing with "cooking" food for 40 years. Never have I had to wait 1-2 months to see if I nailed it. That takes some getting used to! And I know it is traditional to press, I am just not there yet!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    So it will sit in a 70-75° temperature range, with a RH of 90% for about 48 hours.

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    ll three are within .2oz of 52oz. The little one on top is 7.7oz. I was gonna do it in saran wrap, then realized that would be like the UMAi bags, and decided to see how parchment paper would do.

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    The color changes, it starts to smell like salami, and the mold is growing fast on this round! there is even mold starting on the small amount that was put in parchment paper as a casing!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    Not sure why the mold is spotty. Also hope it is not an issue.


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    Gonna start on some Spanish salamis. 1st up some Spanish Chorizo de Cebolla. Tomorrow I start on some Salchichon.


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    Chorizo is in the Drying chamber, Salchichon is fermenting! The Chorizo smells completely different after fermentation then the Italian Salamis do!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    Everybody is now in the drying stage! Chorizo de Cebolla on the left, Salchichon in the foreground and the Sopprasota on the left!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    I can almost taste it!! LOVE Soppressata - one of our apprentices just could not pronounce it - he kept trying to say Sarsparilla :/


    Have you ever tried Landjäeger? Traditional German Hunters Sausage - mixed, cured, pressed and smoked. I'll have to get another batch on the go when I get the chance... we are flat out making Dröewors for the resident South Africans and our multitude of gourmet sausages that we rarely have enough sausage trim left to make salami.

    Once you put my meat in your mouth, you're going to want to swallow.

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    Quote from PLButcher

    I can almost taste it!! LOVE Soppressata - one of our apprentices just could not pronounce it - he kept trying to say Sarsparilla :/


    Have you ever tried Landjäeger? Traditional German Hunters Sausage - mixed, cured, pressed and smoked. I'll have to get another batch on the go when I get the chance... we are flat ou

    t making Dröewors for the resident South Africans and our multitude of gourmet sausages that we rarely have enough sausage trim left to make salami.

    Called through Esperance a few weeks ago and forgot about your butchers shop there. Will call in next time we're going past.

    Cheers, Wayne

    BBQ Junkster


    I just did a weeks worth of cardio after walking into a spiderweb

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    Have not. Lots of stuff I would like to try in the coming months.

    Quote from PLButcher

    Have you ever tried Landjäeger? Traditional German Hunters Sausage...

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    wasn't accidental,

    The mold is starting on the Chorizo (L) and the Salchichon (C). Sopprasota on right.



    it was a whole choice I

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    40%+ loss, I am gonna shoot for 45-50% loss. I have never had Spanish Dried Chorizo, no idea what it should taste like. A uniquely tasting salami as I have ever had. Cant even describe the flavor.


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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    Looks pretty tasty mate. :thumbup:

    Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. Weber Go Anywhere. 5' SS Spit rotisserie. Offset smoker. Akorn Kamado. :) ASMOKE AS500N. Hibachi.:bbq:

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