While back when i lived in a house i got into dry cure sausage.
Had to down size and sold allot and put stuff in storage.
Been saving these last 2 chubs of Sopressata. Cut one up with some smoked 3 alarm cheese this morning.
One of two sopressata chubs left.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/3asop.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sopr1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sasop1.jpg)
Lunch time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/3asop2.jpg)
Rick you been holding out on me, thems good looking chubs. I bet that was a nice snack
Oh man, that looks great! You're making me hungry over here.
Quote from: KyNola on November 15, 2012, 09:06:42 AM
Oh man, that looks great! You're making me hungry over here.
I'm with you Larry I'm drooling all over this new keyboard
Looks great, wish I could do dry cure but I would get all confused on humidity control, mold growth and other things.
Wow that looks really good!
Oh man that sopressata looks soo good. That is one thing I really want to learn how to make. I have not yet made the leap to sausage or anything in that arena, to be honest I'm kind of weary. Is this something really difficult to learn how to make? I really haven't read up a whole lot on this. It is on my list for things to start next year.
Quote from: Consooger on November 15, 2012, 09:11:01 PM
Oh man that sopressata looks soo good. That is one thing I really want to learn how to make. I have not yet made the leap to sausage or anything in that arena, to be honest I'm kind of weary. Is this something really difficult to learn how to make? I really haven't read up a whole lot on this. It is on my list for things to start next year.
Fresh sausage - easy to make.
Cured (i.e. smoked) sausage - A few more steps, a little more equipment, but still not particularly hard to make.
Dry cured (fermented) sausage - Difficult to make, requires certified pork, requires a lot of special equipment, takes a long time, high failure rate.
Sopressata is a dry cured sausage. I suggest that you get some experience making fresh and smoked sausage before you think about trying to make dry cured sausage.
The cheese & sopressata look really tasty
Quote from: Consooger on November 15, 2012, 09:11:01 PM
Oh man that sopressata looks soo good. That is one thing I really want to learn how to make. I have not yet made the leap to sausage or anything in that arena, to be honest I'm kind of weary. Is this something really difficult to learn how to make? I really haven't read up a whole lot on this. It is on my list for things to start next year.
Its not that hard. Just read and ask for help if ya need it.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepr5-1.jpg)
Now THAT looks gooood!!
Wow! Looks fantastic!
Nepas - I am curious on your curing chamber that you use for dry curing. Can you explain the components needed to configure one of these myself? thanks!
Rick,
Looks awesome. I have been researching sopressata for the past year and a half, but I'm still reluctant to try it. I've never done dry-cured, but that stuff is so addictive. I have access to an old refrigerator (thereby eliminating the possible temperature swings from a fridge that has an automatic defrost cycle), but right now that fridge is in an outdoor building with no heat, in Upstate, NY. Perhaps next July would be a good time to experiment, that's usually when we get our first week of Spring ;D. It's -1 F outside right now, and I've got whole muscle jerky marinating. Think I might wait until it warms up a little before I put the jerky in the Bradley.
Man your posts always make me hungry :D. Thanks for keeping me inspired.
Jeff