That sure does sound and look good, Thanks for posting the recepe!!!

Ernie Pomatto wrote:Hi;

I want to make sopresatta-dry cured. Anyone have a recipe for about 10 pounds of meat??

THANKS

This should work. http://www.wedlinydomowe.com/sausage-re ... oppressata

crustyo44 wrote:Keymaster, looking at your Blog, I came to the conclusion that all of your family must be 50 stone in weight.
The amount of wonderful food I saw, can feed all the homeless in the States.

Thanks for speaking your mind and being honest, I appreciate the views of other people.
Thank you, Aaron

unfortunately Sabattier has probably allowed other countrys to manufacture there knives. Here is a cheese knife from their outlet store.
http://www.sabatieroutlet.com/proddetai ... SP-K113017

I think while I am waiting on my Salami to finish drying I am going to build one of these salami cutters. I saw this on another forum and have spent probably 6 hours searching the internet trying to find one to buy with no luck. I am told they are made buy a school for impaired children somewhere in...

DLFL wrote:For cutting large dried sausage I would guess from the meaning of saucisson.

Winner, Its a sausage cutting knife. I believe Saucissan is sausage in french.

ssorllih wrote:That's a serving knife for the chef at the buffet table. And a very nice one.

I suppose it could be used for that but it has a more specific purpose and is written on the knife somewhere, any more guesses

Mike, Welcome to the forum. Maybe this might be what your looking for. after curing stuff in a beef bung or synthetic casing and pin prick to get all the air out before smoking.
http://www.wedlinydomowe.com/hams-other ... utt-smoked

A Forum Friend all the way from Georgia sent me this cool Knife for Christmas, I know what it is for, Do you? It is made by Sabatier knives.

I would keep what you have , its a darn nice grinder unless your doing more than 30# at a time.

LOL, Its nice to have you guys around as my family and friends think I'm nuts trying to grow mold in my garage and hanging raw meat in a cooler at 68° F for three days

Chuckwagon,
Thanks for your help!! I used 2.2 pounds of Back fat so thats about 20%. Had one exactly 2.2 # I previously trimmed and package out of this box below and it was certified Poke to boot

This is a picture of day 5, Im wondering if that mold is going to cover the rest of the salami or if I need to give it another dose? On day two I used a spray bottle of diluted m-600 per package instructions and saw no signs of mold on day three so I reapplied it using a two cup pour method over the...

2 thumbs up on that Butt tying video Ross, Thanks for sharing!!!

Very Nice and the color on the csabai looks excellent,What wood did you smoke with? Nice Job on the Porkloin as well!!!! Thanks for sharing!!!