<![CDATA[Saturday Meats! Soppersatta, Salami]]>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!
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]]>https://waltonsdev.nodebb.com/topic/1159/saturday-meats-soppersatta-salamiRSS for NodeThu, 10 Sep 2026 21:40:07 GMTSun, 10 Mar 2019 00:55:25 GMT60<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Sat, 23 Oct 2021 01:45:21 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/52838https://waltonsdev.nodebb.com/post/52838Sat, 23 Oct 2021 01:45:21 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Sat, 23 Oct 2021 01:43:19 GMT]]>Dr_Pain beautiful. Can’t wait to build a chamber someday.

]]>https://waltonsdev.nodebb.com/post/52836https://waltonsdev.nodebb.com/post/52836Sat, 23 Oct 2021 01:43:19 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Fri, 22 Oct 2021 23:59:09 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/52815https://waltonsdev.nodebb.com/post/52815Fri, 22 Oct 2021 23:59:09 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Fri, 22 Oct 2021 21:00:38 GMT]]>John Belvedere please do. Thanks

]]>https://waltonsdev.nodebb.com/post/52791https://waltonsdev.nodebb.com/post/52791Fri, 22 Oct 2021 21:00:38 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Fri, 22 Oct 2021 20:43:42 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/52786https://waltonsdev.nodebb.com/post/52786Fri, 22 Oct 2021 20:43:42 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Thu, 21 Oct 2021 18:35:39 GMT]]>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.

47A60918-9819-49F4-A419-DDBE8756BE0C.jpeg

]]>https://waltonsdev.nodebb.com/post/52577https://waltonsdev.nodebb.com/post/52577Thu, 21 Oct 2021 18:35:39 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Thu, 21 Oct 2021 18:30:42 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/52574https://waltonsdev.nodebb.com/post/52574Thu, 21 Oct 2021 18:30:42 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Thu, 21 Oct 2021 16:57:34 GMT]]>Dr_Pain just awesome 👌

]]>https://waltonsdev.nodebb.com/post/52562https://waltonsdev.nodebb.com/post/52562Thu, 21 Oct 2021 16:57:34 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 15:09:52 GMT]]>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.

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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

]]>https://waltonsdev.nodebb.com/post/52332https://waltonsdev.nodebb.com/post/52332Wed, 20 Oct 2021 15:09:52 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 15:06:00 GMT]]>Ridley Acres just come by and I can hook you up

]]>https://waltonsdev.nodebb.com/post/52331https://waltonsdev.nodebb.com/post/52331Wed, 20 Oct 2021 15:06:00 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 13:53:31 GMT]]>deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.

]]>https://waltonsdev.nodebb.com/post/52313https://waltonsdev.nodebb.com/post/52313Wed, 20 Oct 2021 13:53:31 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 13:01:58 GMT]]>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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]]>https://waltonsdev.nodebb.com/post/52298https://waltonsdev.nodebb.com/post/52298Wed, 20 Oct 2021 13:01:58 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 12:21:10 GMT]]>deplorablenc1 - That is a nice meat project. Good Job!

]]>https://waltonsdev.nodebb.com/post/52290https://waltonsdev.nodebb.com/post/52290Wed, 20 Oct 2021 12:21:10 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 12:21:07 GMT]]>Darn, when I saw this post I thought it meant deplorablenc1 was back! Not that I don’t love all of you guys but I love seeing older timers on occasionally.

]]>https://waltonsdev.nodebb.com/post/52289https://waltonsdev.nodebb.com/post/52289Wed, 20 Oct 2021 12:21:07 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 11:52:06 GMT]]>Real real nice!!

]]>https://waltonsdev.nodebb.com/post/52286https://waltonsdev.nodebb.com/post/52286Wed, 20 Oct 2021 11:52:06 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 04:38:32 GMT]]>Dr_Pain looks great, Soppressata is a favorite of mine. Will make some this winter.

]]>https://waltonsdev.nodebb.com/post/52276https://waltonsdev.nodebb.com/post/52276Wed, 20 Oct 2021 04:38:32 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 20 Oct 2021 03:29:52 GMT]]>6142E612-5F88-43CE-9CB0-48C13F08373F.jpeg

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

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]]>https://waltonsdev.nodebb.com/post/52275https://waltonsdev.nodebb.com/post/52275Wed, 20 Oct 2021 03:29:52 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Thu, 15 Jul 2021 08:06:49 GMT]]>Definitely did it right. Now I got to go make a salami sandwich

]]>https://waltonsdev.nodebb.com/post/42372https://waltonsdev.nodebb.com/post/42372Thu, 15 Jul 2021 08:06:49 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 14 Jul 2021 10:01:50 GMT]]>Thanks for the replies guys. I got it from Butcher’s Pantry per your suggestions. YooperDog, I got my controls for my chamber on Amazon from the INKBIRD store.
Here is the link but the web site will probably remove it, https://www.amazon.com/gp/product/B01LL4SNIE/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=2guysacoole0c-20&linkId=7a3a7eec722d806b4edd21088f7bbbbc&language=en_US

]]>https://waltonsdev.nodebb.com/post/42287https://waltonsdev.nodebb.com/post/42287Wed, 14 Jul 2021 10:01:50 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Wed, 14 Jul 2021 03:35:39 GMT]]>samnora1 these folks listed all the places that I could think of. I am building one out of a reach in drink cooler, I just need to get the humidity control, the project has just been overcome by events temporarily. Good luck on your adventure.

]]>https://waltonsdev.nodebb.com/post/42282https://waltonsdev.nodebb.com/post/42282Wed, 14 Jul 2021 03:35:39 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Tue, 13 Jul 2021 16:28:40 GMT]]>deplorablenc1 Looks great, nice set up too.

]]>https://waltonsdev.nodebb.com/post/42231https://waltonsdev.nodebb.com/post/42231Tue, 13 Jul 2021 16:28:40 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Tue, 13 Jul 2021 14:08:40 GMT]]>Butcherspantry also has it

]]>https://waltonsdev.nodebb.com/post/42226https://waltonsdev.nodebb.com/post/42226Tue, 13 Jul 2021 14:08:40 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Tue, 13 Jul 2021 13:34:34 GMT]]>Bactoferm mold 600 can be found on Walmart’s marketplace is sold and shipped by Sausage Maker, but the SM site shows out of stock. Its cheaper on Butcher Packer but their shipping makes it a few dollars more that SM.

]]>https://waltonsdev.nodebb.com/post/42225https://waltonsdev.nodebb.com/post/42225Tue, 13 Jul 2021 13:34:34 GMT<![CDATA[Reply to Saturday Meats! Soppersatta, Salami on Tue, 13 Jul 2021 13:27:10 GMT]]>Dry-Cured-Sausage Anyone who belongs to the Dry Cured group want to help samnora1 ? We used to have a mold from Bactoferm but we stopped carrying it as it didn’t sell.

]]>https://waltonsdev.nodebb.com/post/42222https://waltonsdev.nodebb.com/post/42222Tue, 13 Jul 2021 13:27:10 GMT