Sopressata

Jim,

I think you’ve really help me diagnose my process and given me some great tips. I did measure the Morton kosher and it’s 3/8 oz per tsp – iodized morton was1/2 oz per tsp.
I will take your advice and switch to Diamond Crystal. Also will not use the Akaline water for the culture.

I’ll try another batch this week and keep you posted of my progress.

Also I was thinking does it do any harm if I want to press the sticks into the traditional sopresatta shape?

Thanks Again
JB