sopressa not dried

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northener
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sopressa not dried

Post by northener » Mon Aug 15, 2016 07:56

hi again have made some sopressa in 75mm fib casing they are now 15 days in they are drying on the ends but not the middle is this normal last time i used 50mm and they seemed to dry evenly ?
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Post by LOUSANTELLO » Mon Aug 15, 2016 14:06

Did you press them? That seems to help a lot. My soppressata in beef middles took 6-8 weeks. Don't rush it. The soppressa I made were in 5" beef bungs. I let them go almost 3 months. They could've gone even longer. Even the Italian sausage I made in 38-42mm non-pressed took over 4 weeks.
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Post by redzed » Tue Aug 16, 2016 04:13

75mm is a wider casings and it will take longer to dry and mature. And after only 14 days there is no need to for concern. Keep your humidity at 80% for the next couple of weeks and don't let it drop below 75% after that. What's them in your chamber?
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Post by northener » Tue Aug 16, 2016 07:53

ok will keep a eye on them no i did not press them :shock:
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Post by redzed » Tue Aug 16, 2016 14:26

northener wrote:ok will keep a eye on them no i did not press them :shock:
OOPS! I meant to ask what the temp is in your chamber?
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Post by northener » Wed Aug 17, 2016 09:31

they are at 8c cant get any more humidity then 65 in my wine fridge dont let the 65% worry you have never had any trouble before just look a bit different from the last couple of lots will put it down to the bigger casing might go back to what i know works will wait a couple of weeks and let u know thks
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Post by redzed » Wed Aug 17, 2016 15:46

I would definitely make an effort to raise the RH in your wine fridge. Try placing a pan of salted water in it. If closed, that would raise the RH to 75%. Ideally, if we had the right apparatus, we would measure the Water activity (or aw), and then set the RH level in the chamber to 10 points below that. So, for example, the starting aw of meat is usually .99. We would set the humidistat at 89%, and lower it accordingly until the meat reaches the safe level of less than .86 aw. I know that you have been successful until now, but if the RH in your chamber is really 65%, you will get case hardening. I suspect it's probably higher than that, because based on my experience, and and that of others, the humidity in the chamber is usually high during the early stages, just from the moisture in the sausages. My humidifier normally does not cut in until two or three weeks after I load new product into the chamber.[/b]
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Post by northener » Tue Aug 30, 2016 08:39

thks put the water in rh came up a bit been away
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Post by northener » Tue Sep 06, 2016 08:12

hi again with the cold smoking can i do it at the end of drying thks
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Post by redzed » Tue Sep 06, 2016 09:27

You can cold smoke at any time during the drying process.
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Post by fatboyz » Tue Sep 06, 2016 14:13

Is there any reason/advantage to cold smoke part way through or at the end? From my understanding smoking at the front end right after fermentation prevents the growth of bad bacteria eliminating the need for surface mold?
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Post by Bob K » Tue Sep 06, 2016 16:29

For fermented and dried sausage smoking, cold smoking usually done during or right after fermentation, is mainly for flavour and to inhibit or eliminate mold growth.
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Post by northener » Tue Sep 13, 2016 08:36

hi soppressa ready used raps bio start 50 used twice the hot stuff in the recipe and am very pleased with this lot go great with a cold beer have tryed to upload a photo got them in photo shack but can not get them to go on the post can you help thks
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Post by Bob K » Tue Sep 13, 2016 20:30

To post photos you will need to upload to Photo Bucket or a similar service.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5324
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