soppressata

steve jordan · Jul 4, 2011

My first Soppressata

j biesinger · Jul 5, 2011

looking good. what do you have them hanging in? I'm guessing some kind of wine fridge?

Marc · Jul 5, 2011

Steve, those look great! Can't wait to follow your progress. What recipe did you use?

steve jordan · Jul 5, 2011

Originally posted by j biesinger:
looking good. what do you have them hanging in? I'm guessing some kind of wine fridge?

It' s old wine fridge I got from work. I'm still looking for a bigger fridge so I can hang some hams.

steve jordan · Jul 5, 2011

Originally posted by Marc:
Steve, those look great! Can't wait to follow your progress. What recipe did you use?

Thanks! I used the recipe from charcuterie.

Wolgast · Jul 5, 2011

Looks great so far! What temp do you run inside the cooler?

Dave from Denver · Jul 5, 2011

Looks good Steve. Are these collagen or hog casings?

steve jordan · Jul 5, 2011

Originally posted by Wolgast:
Looks great so far! What temp do you run inside the cooler?

It runs about 55-58F.

steve jordan · Jul 5, 2011

Originally posted by Dave from Denver:
Looks good Steve. Are these collagen or hog casings?

I used hog Casings.

Dave from Denver · Jul 5, 2011

Well, don't leave us all hanging, so to speak. Let's see a photo of one cut open!

steve jordan · Jul 10, 2011

Originally posted by Dave from Denver:
Well, don't leave us all hanging, so to speak. Let's see a photo of one cut open!

Here is one cut. Taste was spot on!

steve jordan · Jul 10, 2011

Here is some Black pepper Bacon I smoked on friday.

Dave from Denver · Jul 10, 2011

Great looking sopressatta, good definition and even dryness. Looks delicious.

Bacon looks amazing too.

Marc · Jul 11, 2011

Nice job Steve! Can't wait for the fall to give that a try.