Making Soppressata

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LOUSANTELLO
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Making Soppressata

Post by LOUSANTELLO » Sun Jul 22, 2018 18:28

I had alot of friends ask to see how it's made. Although some of the comments may not be 100% accurate in verbiage, you get the idea. ENJOY!

https://www.youtube.com/watch?v=7htTW6f ... e=youtu.be
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Post by jcflorida » Sun Jul 22, 2018 21:05

Great video LOUSANTELLO, ! Thanks for posting. I especially liked your "apparatus" for netting!
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Post by LOUSANTELLO » Sun Jul 22, 2018 21:37

Thanks. I bought the smallest netter I could buy and it`s way too big. Bob subgested the pvc and it works great for this size. If any of you have more efficient ways to do things, let me know. No matter what I do, it takes 5 hours from start to finish. There has to be a better way.
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Bob K
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Post by Bob K » Mon Jul 23, 2018 12:33

Nice Vidio Lou! Sounds like the new clipper worked well. Must be nice to have such an attractive,hard working assistant.
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Post by LOUSANTELLO » Mon Jul 23, 2018 12:53

And she`s a vegetarian, so she gains nothing in the making. No matter how much you make with others, when you finish, it`s really hard to split it up. LOL. Now I make my own. If somebody wants to make some, we will make a whole batch just for them, or divide it into 2 people.
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Post by redzed » Tue Jul 24, 2018 19:27

Fun video Lou! Kudos to you for taking the time and effort in making it. Part of the fun with this hobby is not only sharing what we make, but also sharing our experience and knowledge relating to the craft.
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Post by SMR » Fri Dec 07, 2018 22:07

Excellent video Lou! It looks like you only use pork butt for your Soppressata, no back fat. The fat seems well defined in your cross section. What size plate are you using?
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Post by LOUSANTELLO » Sat Dec 08, 2018 03:55

There are two plates that comes with a LEM #8 grinder. I always use the coarse grind for everything
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