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(Question About) Sopressata

Posted: Wed Feb 08, 2012 01:50
by oops1215
http://www.sopressata.org/7964.html

My brother is married to a women from Calabria and every winter they have a "Sopressata event" very much like depicted on this site. I have been invited and it is a great time but my Sopressata never comes out. They don't use any cure just kosher salt and seasonings and pretty much rely on mother nature. I am building a cure cabinet and going to give it a try again. Has anyone used the Sausagemaker Sopressatta seasioning with good results? I am looking for a proven recipe!
Thanks in advance.
Brian

Posted: Sun Feb 19, 2012 05:54
by Chuckwagon
Hi oops in PA.
Crafting a great sopressata is definitely not for a beginning sausage maker. One should practice the techniques of sausage making before graduating to a cooked-smoked product and then a summer-sausage or other semi-dry cured sausage before finally undertaking the dry-cured sopressata. This type of air drying requires some knowledge of bacteria and the safety hurdles of fermentation, relative humidity, rate of air exchange, variable temperatures, and a few other skills. If you are new to the process, I would very much recommend reading "Project A" at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5099&start=0 and "Project S" at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5123.

Stank Marianski`s exceptional recipe and techniques for making sopressata are also found on this site at this link: http://www.wedlinydomowe.com/sausage-re ... oppressata

To answer your question about the "Sausagemakerâ„¢" sopressata mix, the answer is yes, I`ve used it many times and found it to be excellent. It may be found at this link: http://www.sausagemaker.com/91090sopressata.aspx

Best Wishes,
Chuckwagon

Posted: Sun Feb 19, 2012 06:14
by oops1215
Thank you for the reply! I am new to to the site but have some experience. I have been in the food biz for many years and am serve safe certified so i am well versed in proper sanitation and food handling. I have viewed the "project a" looks like a lot of fun. Wish I could have joined the experiment from the jump. I love to cook and appreciate proven methods and recipes. I have been reading the art of making fermented sausages and can't wait to get started! Thanks again Brian

Posted: Sun Feb 19, 2012 07:14
by crustyo44
Hi Brian,
Your brother is one lucky guy. A lot of my Italian friends came from Calabria and their wifes are great cooks, preservers, saucemakers etc etc.
The list is endless.
I made lots of salami and other goodies with them and Cure #1 was unheard of, just plain cold weather, the right humidity and spices, some smoke and heat and everything turned out great.
I live in the Sub Tropics of Australia now so Cures are definitely used to be on the safe side.
If I was you, I pick their brains till they boot me out of their house.
Best Regards,
Jan.
Brisbane.

Posted: Sun Apr 29, 2012 22:50
by uwanna61
Hello all
Just made a successful (2 week ago) batch of Soppresata and I have to say, this soppressata turned out fantastic! I did use the Recipe from http://www.wedlinydomowe.com/sausage-re ... oppressata and made a double batch at a total of 4.4lbs, it made 3 at 12" long salami`s using the 61mm protein lined casings. Even though the recipe did not call for any culture, I did use the FL-C culture. This culture has a wide temperature range during the fermentation process, so I thought I would give it a try. The recipe does call for 5 tsp of salt and after the project was done, I did have a little concern about being too salty, but the salami was good!
With the 4.4 batch, it was an easy batch to thoroughly mix all ingredients by hand. The soppressata took about two weeks to fully cure after the fermentation process.
Recipe note: the next batch I make, I will add a little more red pepper flakes and a tad bit more chili powder, I like more heat.
I also added ¼ tsp, not a heaping tsp, but just a tiny bit below level 1/4 tsp of the culture to the 4.4 lbs. If you are new to the fermented salamis and never used these cultures, the typical measurements are a ¼ tsp to a 5lb recipe (I used no sugar with this culture).
The recipe calls for 80% humidity and I kept the humidity at 85% the first 5 days, then dropped down to 80% as the recipe instructs, until done. The salamis lost 30% weight at day 12 and made my first slice at day 14.
If you like Soppresata, give this a try.

Wally

Image

Posted: Mon Apr 30, 2012 07:50
by Chuckwagon
Wally, you ol' shark!
You've done it again eh? You've got the golden touch guy! I'm still drooling over your pepperoni but this one looks fine - fine - fine! Thanks for posting the details of your efforts. They are greatly appreciated by all who read them. Keep up the great work. What's next on the agenda pal?

Best Wishes,
Chuckwagon

Posted: Mon Apr 30, 2012 18:04
by story28
I have been having some problems uploading photos through the forum so here is a link of some sopressata I did a few weeks back.

https://www.facebook.com/photo.php?fbid ... =3&theater

Posted: Tue May 01, 2012 03:35
by Chuckwagon
What a hard workin' guy! Trouble uploading photos? Call me tonight and I'll help you if I can. Great lookin' sausage. Wow, I'll bet it has a tang to it eh? :wink: Nice going pard.

RockChuck

Posted: Wed May 02, 2012 00:45
by Baconologist
Nice looking sopy guys!








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