Dry Cured Sopressata

BGKYSmoker

Nepas OTBS #242

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• Apr 5, 2012

• #1

Sopressata ready to go to FL

TNT Sopressata.

 

diggingdogfarm

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Southern Tier of New York State

• Apr 5, 2012

• #2

Looks good!

 

smokinhusker

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• Apr 5, 2012

• #3

Very nice!

 

pops6927

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Holy Mackeral Andy!  WOW!

 

dave54

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OHIO

• Apr 5, 2012

• #5

 

ritamcd

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Lawrence , Massachuttes

• Apr 5, 2012

• #6

Looks amazing!! Nice work!

 

boykjo

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• Apr 5, 2012

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Nice rick....we all are going to have some really nice treats next week....            looking forward to it and meeting up with ya..............

Joe

 

thoseguys26

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Aspen Valley

• Apr 5, 2012

• #8

WHo are you!!  I wish you were my neighbor. 

Question NEPAS, what is your favorite cured/smoked/fresh sausage, salami, etc of any kind? Just curious!

 

Last edited: Apr 5, 2012

h2osmoke

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• Apr 5, 2012

• #9

Recipe? 

 

s2k9k

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SEUSA

• Apr 5, 2012

• #10

That looks great! You make stuff I have never heard of before.

 

BGKYSmoker

Nepas OTBS #242

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• Apr 5, 2012

• #11

h2osmoke said:

Recipe? 

Click to expand...

Charcuterie page 147

 

BGKYSmoker

Nepas OTBS #242

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• Apr 5, 2012

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thoseguys26 said:

WHo are you!!  I wish you were my neighbor. 

Question NEPAS, what is your favorite cured/smoked/fresh sausage, salami, etc of any kind? Just curious!

Click to expand...

I like just about all kinds of dry sausage/salami

Smoked i like sticks, bologna, SS types

Fresh i like brats and a few others.

I'm working on a brisket stick

 

ak1

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Stoney Creek, Ontario, Canada

• Apr 5, 2012

• #13

Love the butcher paper!

 

scarbelly

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• Apr 5, 2012

• #14

Rick that is one of my favorite sausages - Awesome 

 

h2osmoke

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Mar 13, 2012

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• Apr 6, 2012

• #15

nepas said:

Charcuterie page 147

Click to expand...

Wow , your a happy fellow! 

 

BGKYSmoker

Nepas OTBS #242

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• Apr 6, 2012

• #16

h2osmoke said:

Wow , your a happy fellow! 

Click to expand...

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