Does anyone have a good recipe, or know where I can get one, for Sopressata? I know that this is not a Bradley type of endeavour, but the Bradely has empowered me to venture out into new territories, and I LUV Sopressata!!!
Any suggestions, web-sites, warnings, or other tidbits of info would be helpful.
Thanks,
Jeff
Might try Poli's site to see if he has any recipes for you.
http://lpoli.50webs.com/Sausage%20recipes.htm
I've never made Sopressata. Are you going to make it by fully dry curing it, or are you looking for a semi-dry recipe. If you are planning to make sausage by dry curing you should study this site. I took a look and didn't see any recipe specifically for Sopressata, but the method of dry curing is fully explained on that site.
Fermented Sausage (http://www.wedlinydomowe.com/fermented-sausages.htm)
The site that 10.5 linked you to has a ton of recipes, and information also. I quickly scanned the site, but could not find any recipe for the type of Sopressata you are looking for.
Check here http://forum.sausagemaking.org/ (http://forum.sausagemaking.org/) I belive this forum is based in the UK but has lots of info on dry curing like salami and things like that.
Thanks for all the info. folks. As soon as I find myself an old fridge (can't maintain a constant enough temp and humidity up here in Northern, NY) I'm gonna try a few dried sausages.
I'll keep you posted, and will try to have pics.
Jeff