The Texas BBQ Forum

Are u Italian, my friend?

The Sopressata look so ultrasexy, I cannot tell u

Rambo wrote:

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

I'm sure that's right, however, the reason C.P.s "Original Pic" was sideways was because it was too large. I just now verified that by copying his Original Pic to my File and in my Computer File it was as it's supposed to be and not sideways. But when I posted THAT PIC on the Forum at that Size it turned sideways just like C.P.s did. When I reduced the "Same Pic" at 2.2 MG to 25% of original size it posted like it supposed to.

There you go again with all them fancy %'s and MG's which I thought was a sports car.

daBertl wrote:Are u Italian, my friend?

The Sopressata look so ultrasexy, I cannot tell u

Yes I am. Trying to learn my heritage which was lost via great grandfather that moved and didn’t want to teach our traditions here. I’ll visit there for sure.

I never knew about this style before now so when I saw the first pic, I knew I had to try it.

Rambo wrote:There you go again with all them fancy %'s and MG's which I thought was a sports car.

Wiped down the chubs and decided to press them another week and hang at the same time. Red wine rub down. It was more firm this morning that 2 days ago.

5 days later, the changes are obvious. After I washed off the soppressata, I thought it was wet and almost too wet so I repressed it and hung it. I went out to look at it while my oil is draining from one of the cars and saw the changes. The color is darker, appears to be tightening up, the fat is beginning to leak out which is normal and no mold to be found so the red wine worked.

Cool, can't wait to see sliced pics

Sent from my SM-G950U using Tapatalk

Looks like I’m close to being done. I thought I was but rechecked my work and I’m within 2-7% of my goal. So here’s your soppressata picture.

looks awesome, that would make one heck of a charcuterie board!

True if my others would have cured with #2 instead of #1, I’d be more comfortable trying it. I’ll do another big batch in late September for a Christmas charcuterie board.

Update of the weight loss. It appears as though the loss this week on all three is very similar but still not done yet. From last week to today, I was around 27% to now 33-34%. Again I really want to get to 40% and slice one up. Oddly enough the biggest one has the highest loss for the week. I may be a week or two out. Now I am only 30 days into this so I feel like it is going in the right direction.

Update on the biggest loser weight loss... I spoke to a guy that makes this all the time and he said he likes the taste better when it has lost between 45-50% weight loss. He doesn’t like a soft salami more firm style. I dislike a soft pepperoni so it made sense to me. I’ve lost between 39.2 percent to 41.8 percent on all three. I really was hoping to taste one tomorrow but that doesn’t seem to be in the cards so the word of the day is patience. The one with the highest weight loss is about 1” wide now and the others are still thicker. After it is done, I was told to vacuum seal them for 3 weeks then enjoy it.

1st slab of soppressata is in the books. End weight loss of 46%. The other two need a few weeks more.

Copasspupil wrote:1st slab of soppressata is in the books. End weight loss of 46%. The other two need a few weeks more.

You still have to cook that?