Sopressata & 3 Alarm

[NePaSmoKer]

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.







Lunch time.

[devo]

Rick you been holding out on me, thems good looking chubs. I bet that was a nice snack

[KyNola]

Oh man, that looks great!  You're making me hungry over here.

[Tenpoint5]

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

[GusRobin]

Looks great, wish I could do dry cure but I would get all confused on humidity control, mold growth and other things.

[smoke em if you got em]

Wow that looks really good!

[Consooger]

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.

[pmmpete]

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.

[Smoker John]

The cheese & sopressata look really tasty

[NePaSmoKer]

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.

[OU812]

Now THAT looks gooood!!

[SiFumar]

Wow! Looks fantastic!

[Chewbacca]

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!

[josbocc]

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