The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Going to try Soppressata
June 5, 2015 at 5:24 pm #2289
im going to try my first attempt at making Soppressata tonight, any tips? I received my Artisan dry sausage kit but there are no recipes for Soppressata in there. Should I follow the recipe on the video? Oh, I started my cappicolla this morning.June 18, 2015 at 1:16 pm #9281DarrellMember
Might be a little late but the only tips I can give are to follow instructions and take no shortcuts or try to cut costs with inferior meat or spices. Also, be religious with cleanliness and keep your product as cold as possible during production.
I have tried the soppressate recipe and it is good. I prefer it a little spicier but to each their own.June 22, 2015 at 12:23 am #9300
i hear ya, bought my meat from the local butcher so the meat was good. I went back to him to get my uncured ham for proscuitto too. I used to work in a commercial kitchen and butcher shop so I’m well versed in food sanitation. thanks for the tip though.June 22, 2015 at 6:59 pm #9301Jan OomsMember
Keep us all informed, if possible with some photo’s. Good Luck!!! I hope you succeed!!July 7, 2015 at 2:42 am #9358
Sliced in to my finished product today. It was a big hit with my family, even my 6 year old grand daughter gave it a thumbs up.July 7, 2015 at 3:23 am #9359JimMember
Nice shape, no collapsing or case hardening. Thumbs up from me too!July 13, 2015 at 2:03 pm #9377
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.
Congratulations.July 15, 2015 at 3:15 am #9397
Hi edu, I really did nothing to regulate the humidity. I cure all my meat in a new fridge I bought for the garage, it must be doing something right. I did you use the Umai recipe and I ground the pork shoulder a little smaller than called for. My fiancé’ loves salami but doesn’t like when it has big chunks of fat. I made to chubs at a sort of flat loaf, the sausage stuffer was clogging up. My next investment is a good stuffer.July 15, 2015 at 11:32 am #9398
Interesting to hear your details. Thanks
Hubby and I had begun trying to up kitchenmaid mixer attachment for grinding and stuffing. That was our first fiasco. We immediately bought the LEM 5 pound stuffer. We continued to use the kitchenaid for the grinding.
In March I then surprised my husband with one of the LEM grinders. The grind is nice and consistent. I do need to followup with a call to them as the grinder jams and makes some unpleasant noises while grinding. I bought it with the idea that blasts though normal meat easily. Since the grinder stuffs as well, I have no idea if I would be owning both had the order of purchases been reversed. We have never used the stuffing feature.July 16, 2015 at 7:43 am #9399Jan OomsMember
Great looking end result. You, your family and grandkids liked it. What more do you want. You’ve succeeded!!!
Now, start another 6 immediately, this one will be gone by the week end.July 17, 2015 at 10:51 am #9400BobMemberquote edukimi” post=7029:
Once you have used the dedicated stuffer you would never go back to stuffing off a grinder. The stuffer is much easier, does not smear the fat, if packed properly no air pockets in sausage, etc.July 17, 2015 at 11:36 am #9401
That is great to know that we ended up with the right type of setup, intentionally or not. Now just to sort out those noises.July 17, 2015 at 12:22 pm #9402BobMember
On your grinder make sure the worm ,blade and plate are in the correct position and order ( thats an aw sh*t, but it happens. The second thing to check would be over tightening the retaining ring just slight pressure should do.July 17, 2015 at 12:55 pm #9403
Just checked in with the hubby (he does the equipment while I do the other aspects). He is certain on the order of the worm, blade and plate. He did acknowledge that the retaining ring might be being tightened too much, we’ll look at that. He then wondered if our placing the components in the freezer 30 min before assembling is a mistake. We had heard or read that you wanted them chilled to keep the meat and fat as cold as possible for a good grind. The meat we are putting through is partially frozen, again for a better grind. The model I bought is the .35 horsepower and I was under the impression it could potentially even handle bone (not that I am doing that) but we get some ugly noises and almost one jam per session (2 – 5 lb meat) if we put the meat down the chute faster than one at a time. Again, the grind is beautiful but takes more effort than I expected.July 17, 2015 at 1:41 pm #9404JimMember
If you have a LEM Big-bite grinder, there is a plastic retaining ring that goes on the back of the grinder screw that is included in the assembly, but isn’t very obvious. This retainer ring prevents the screw from moving back and forth as you grind. Check to make sure you have the retaining ring installed because it will cause exactly what you are describing. Just thought I would throw in my 2c worth.
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