Making my sausage and Sopressata tomorrow

Sausage making and curing meats.

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Copasspupil
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Making my sausage and Sopressata tomorrow

Postby Copasspupil » Thu Jan 30, 2020 5:45 pm

I’m a little nervous about the sausage as I’ve never done this but I think I’ve got the bugs worked out for the pepper sauce that goes in the Sopressata. I spent about 30 minutes calculating the amounts and rechecked it way too many times but came up with the same amount a few times in a row so we shall see. I have four bungs to use for the Sopressata and the butcher will allow me to buy his if needed for 12 pounds of it.

Trying to figure out how many logs I will get out of 12 pounds. Any ideas? I know I have to hang it then press it after a couple of days. I was planning on using a towel in between two plywood sheets and add some weights to press it until it is ready to hang for around 4 months.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Wed Feb 05, 2020 11:46 am

Time to press them. Weight range from high 3’s to just under 5
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Making my sausage and Sopressata tomorrow

Postby OldUsedParts » Wed Feb 05, 2020 11:55 am

:wav: - - - - :?: 4 mths :?: - - - That's what I call Dedication - - - - Good Luck with these :tup: :cheers: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Wed Feb 05, 2020 1:18 pm

My biggest issue with aging and curing meat is the overall information out there. Some state one way and other have something completely different. This one is not done via refrigerator but left hung to dry after the pressing.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Rambo
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Re: Making my sausage and Sopressata tomorrow

Postby Rambo » Wed Feb 05, 2020 3:23 pm

Wow
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Copasspupil
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Wed Feb 05, 2020 7:22 pm

Rambo wrote:Wow



It’s starting off well. I’m hoping for a great ending.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Mon Feb 10, 2020 1:07 pm

I went out this morning to look at it and I’m down to 1 1/2” thick on the left but the right side is thicker. I’ll check back in on Friday.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Making my sausage and Sopressata tomorrow

Postby OldUsedParts » Mon Feb 10, 2020 1:27 pm

9EA3BC48-28E1-484E-927E-7570A85DDFCC[1].jpeg
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Mon Feb 10, 2020 2:13 pm

Parts why does it turn the pic?
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Making my sausage and Sopressata tomorrow

Postby OldUsedParts » Mon Feb 10, 2020 2:19 pm

Way too large, Pardnah - - - all I did was reduce it to 25% of original size. :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Mon Feb 10, 2020 10:12 pm

So is it the size that changes it?
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Making my sausage and Sopressata tomorrow

Postby OldUsedParts » Tue Feb 11, 2020 7:20 am

Copasspupil wrote:So is it the size that changes it?


10-4 :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Wed Feb 12, 2020 11:37 am

On to hanging it for 10 weeks. Check out the mold. All three have it.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Copasspupil
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Posts: 1521
Joined: Sun Oct 25, 2015 7:22 pm
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Re: Making my sausage and Sopressata tomorrow

Postby Copasspupil » Wed Feb 12, 2020 12:41 pm

Apparently I need to give it a red wine wash and stick a fan on them.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Rambo
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Re: Making my sausage and Sopressata tomorrow

Postby Rambo » Wed Feb 12, 2020 12:53 pm

Copasspupil wrote:Parts why does it turn the pic?


When I take pictures with my Iphone I turn it sideways to take the picture and it loads on the board correctly. Don't even ask me how I figured that out :scratch:

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