soppressata

Discussion in 'Sausage' started by torp3t3d0, Feb 4, 2016.

  1. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    started making soppressata, an Italian dry salami using the UMAi dry method.  Here is my first attempt as I took out of the cure room  and moved them into the drying stage....Thought I'd give this a try to complement the bacon and such that I smoke.  I also make my own fresh sausages and have even tried smoking some of them....

     
  2. mds51

    mds51 Meat Mopper

    Nice Looking Sausage!! Any chance you would be kind enough to share your recipe?

    Thanks

    mds51
     
  3. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Ditto!  I am interested in dabbling into something new as well.

    Thanks,

    John
     
  4. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

  5. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Thanks!!!
     
  6. whistech

    whistech Smoking Fanatic SMF Premier Member

    Torp3t3d0, that looks absolutely delicious!
     
  7. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    Thanks...stay tuned...I send pictures of the other projects...also here is some Italian sausage I made...


    here is my polish sausage


    and my Carolina breakfast sausage...I smoked this batch trying to capture the taste I use used to while growing up in NC many years ago


    love making stuff
     
    redheelerdog likes this.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great!

    The dry bag looks interesting.

    Thanks,

    Al
     
  9. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    First Capicola went into refrigerator to dry...out in 6-8 weeks or 35-40% of weight.....whichever comes first

     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice Job on both the Soppressata, and the Italian.

    [​IMG]
     

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