Sopprassata ! with Venison or Beef

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Bob K
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Sopprassata ! with Venison or Beef

Post by Bob K » Tue Dec 29, 2015 18:40

The Recipe:

Beef or Venison 15%
Pork Butt 65% ( I used Class 1 and 2 for this batch with butt and loin) http://www.meatsandsausages.com/sausage ... on/classes
Back Fat 20%

Total Meat 100%
------------------------------

Ingredients based on total meat

Salt............................. 2.5%
Cure #2......................... .25%
Dextrose........................ .3%
Sugar........................... .3%
Black Pepper................. .2%
Red Pepper Flakes......... .15%
Cayenne pepper.............. .15%
White Pepper................. .2%
Garlic Powder................ .15%
Cumin (ground)................ .15%
Sodium Erthorbate............. .05%

Culture - T-SPX + F-LC

I used 4 grams TSPX and 1 gram F-LC for a 10lb batch
or
Just use 5 grams T-SPX

Grind red meat through 3/16 plate and pork +fat through 3/8 plate


Venison plus some of the fat

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I then combined the pork plus back fat adding the spices, cure, and culture, mix together and grind.

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Mix the venison plus pork

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...and into the mixer

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Mix until sticky
Note: 10lbs is about the minimum for the small 20 lb mixer, less that that mix by hand

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Stuffed into Beef middles. The skinny one is supposed to be a 55-60 from TSM...the whole hank was only 50. The rest are 60-65mm from B&P.


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A great way to clean out the stuffing tube...clear piece of tape over the next size smaller
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Netting applied

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and into the fermenting chamber at 70f


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After 24 hrs they were sprayed with mold. I use 1/4 teaspoon mold 600 to 1/4 cup water in a sprayer, let sit for a few hours and spray sausage.

The starting Ph was a kind of high at 5.95 after 48 hrs it had dropped to only 5.7, so I upped the temp to 71f. At 72 hrs Ph was 5.4. Upped the temp to 72f. at 96 hrs.. Viola ...5.0. Have no idea for the long lag time , but it happens.

Note:In going back over my notes fort his recipe it has always had a slow Ph drop and that is part of the reason I added the F-LC. Today I came across this from Marianski: Throughout history, spices were known to possess antibacterial properties and cinnamon, cumin, and thyme were used in the mummification of bodies in ancient Egypt. The next time I will omit the Cumin and see what happens.

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By now the mold has really gotten going


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And into the chamber for the long wait...

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Last edited by Bob K on Tue Apr 05, 2016 13:00, edited 6 times in total.
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Butterbean
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Post by Butterbean » Tue Dec 29, 2015 22:55

Fantastic thread. I really need to get in gear and copy this. Looks terrific. I may have been too generous at the start of the season because I gave all my deer away thinking I'd keep the supply chain moving but I lost interest with the hot weather. They say its going to cool down this weekend so maybe this will motivate me to get back in the woods.
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redzed
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Post by redzed » Thu Dec 31, 2015 18:09

Interesting process Bob. That sure was a high starting pH. Venison apparently runs between 5.8 and 6.2, so that may have been the reason. I still have a bit left in the freezer and will test next time I use it. And what was the reason for using a mix of two starter cultures? Maybe the interaction of the two also had something to do with the sluggish pH drop?

The salame looks good. Are you using #12 netting?
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Bob K
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Post by Bob K » Thu Dec 31, 2015 19:41

redzed wrote:And what was the reason for using a mix of two starter cultures? Maybe the interaction of the two also had something to do with the sluggish pH drop?
Chris-

I have used the combo in 4 or 5 batches now and all dropped below 5.3 in 36-48 hours. So the combo is not the reason. My original thoughts were listeria protection, and you could also raise the temp for a faster Ph drop if things got too sluggish (P. Acidilactici) .

As far as the netting that's #10 from B&P
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Bob K
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Post by Bob K » Thu Jun 09, 2016 22:20

......and 6 months later.
I just took the last chub from the chamber. Not overdried at all, perfect texture, and a much more intense taste than the rest I had pulled after 90 days. I will definitely be doing the longer aging more often! :mrgreen:
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BB-
You can see how the oils soaked into the mold..when I cut into it lots of "tears"
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redzed
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Post by redzed » Fri Jun 10, 2016 16:28

Man, that looks perfect Bob! I think that if I left it in my chamber for six months you coould club fish with it! Your chamber is performing very well!
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Post by Butterbean » Fri Jun 10, 2016 19:38

That does look perfect. I like the color a lot
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