Saturday Meats! Soppersatta, Salami
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Let me share in your happiness left is all beef salami and right (stacked) is my sopprasseta which just came out of the meat locker
Dr_Pain When I see a post like this and I realize I still don’t have anything to turn into a curing chamber
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So my plan was to make snack sticks with cheddar and plain today because my order from Waltons came in! I did get all of the mix done (and excellent protein extraction ) and put in bags to stuff tomorrow morning and smoke.
I did get my Sopersatta and Hard Salami mixed, stuffed, and hung in the curing chamber! Will keep y’all updated on its progress but looking good and smells good so far!
Hope y’all had a great Saturday, I will get my snack stick pics up tomorrow!
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
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Dr_Pain When I see a post like this and I realize I still don’t have anything to turn into a curing chamber
Ridley Acres just come by and I can hook you up
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deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
lkrfletcher said in Saturday Meats! Soppersatta, Salami:
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
My meat locker is a used commercial freezer which I retrofitted with some controller for humidity and temperature. As you can see I have computer fans for circulation when I decide to use it as a dry aging locker. Currently the fans are not active because when you age charcuterie you want minimal airflow to prevent the dreaded hard ring of death. I do have a 6L humidifier and a dehumidifier in the locker to keep perfect 50-55F and 80% RH
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lkrfletcher said in Saturday Meats! Soppersatta, Salami:
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
My meat locker is a used commercial freezer which I retrofitted with some controller for humidity and temperature. As you can see I have computer fans for circulation when I decide to use it as a dry aging locker. Currently the fans are not active because when you age charcuterie you want minimal airflow to prevent the dreaded hard ring of death. I do have a 6L humidifier and a dehumidifier in the locker to keep perfect 50-55F and 80% RH
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I have a mini-fridge in my bar area in the basement that rarelygets used and it does have some sort of humidity function…I think? Darn it, now I need to check but my main question is Dr_Pain have you ever done anything and instead of hanging it perfectly vertically it hangs sort of in a loop?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I have a mini-fridge in my bar area in the basement that rarelygets used and it does have some sort of humidity function…I think? Darn it, now I need to check but my main question is Dr_Pain have you ever done anything and instead of hanging it perfectly vertically it hangs sort of in a loop?
Jonathon said in Saturday Meats! Soppersatta, Salami:
I have a mini-fridge in my bar area in the basement that rarelygets used and it does have some sort of humidity function…I think? Darn it, now I need to check but my main question is Dr_Pain have you ever done anything and instead of hanging it perfectly vertically it hangs sort of in a loop?
Like this Jon? Pepperoni and ring bologna and polish get put in a loop.
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That looks delicious! I have 3 going right now using UMAI dry bags. Once it’s completed I will make a post about the process and result.
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That looks delicious! I have 3 going right now using UMAI dry bags. Once it’s completed I will make a post about the process and result.
John Belvedere please do. Thanks
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That looks delicious! I have 3 going right now using UMAI dry bags. Once it’s completed I will make a post about the process and result.
John Belvedere said in Saturday Meats! Soppersatta, Salami:
That looks delicious! I have 3 going right now using UMAI dry bags. Once it’s completed I will make a post about the process and result.
Never thought about Umai!!! Can’t wait to hear about the results and the process
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Let me share in your happiness left is all beef salami and right (stacked) is my sopprasseta which just came out of the meat locker
Dr_Pain beautiful. Can’t wait to build a chamber someday.
“A smooth sea never made a skilled sailor.”
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Surg said in Saturday Meats! Soppersatta, Salami:
Dr_Pain beautiful. Can’t wait to build a chamber someday.
Do it man! Even if you start small. You’ll never buy pepperoni or salami from the store ever again. Neither will you buy cheeses if you are interested in experimenting
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