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Your salami/soppresatta looks wonderful. My husband and I have been working on soppresatta as well. Our third batch is drying right now. We are enjoying the results.
If you don’t mind, I have a couple questions for you. Your lack of hardening is perfect. I was wondering what steps you are taking to moderate the humidity to achieve that? I have taken some steps which I believe help but yours is perfect! 🙂 Also, are you using the Umai recipe? Your soppresatta appears to have a lean/fat ratio similar to other salami. The Umai recipe is only pork shoulder and shows no separately added fat. How did you decide to address that?
So, notes about ours. Ours is more lean and we have chosen to “press” our soppresatta. Each round we are happier with the result but I am always looking for others input while I am learning. We have had some issues with the case hardening amongst our past year’s salami attempts and I am still trying to decide about the fat ratio on the soppresatta.