January 19, 2015

In to the pig locker for 3-4 months!

This is the tough part, the loooong wait for the sopressata to cure!

January 18, 2015

Sopressata curing

The sopressata is hanging waiting to go into the curing chamber. 
I will weigh them before hanging to cure and wait for 30% loss in weight. 

January 13, 2015

New batch of Sopressata this Saturday 1/17/2015

Starting the Sopressata ....All Berkshire pork!

Marinating over night...

The Berkshire pork
The spices and grappa, wine and other secret stuff!
Cubed pork
Ground meat and fat
The grinder
This will sit over night to marry the spices

Big batch!
The shield

Rest until the morning

October 27, 2014

Sopressata time!!!

Started out with 8 Lbs (2 packages total) Berkshire pork from Green Valley Farm in Ashford CT

I used 8 Lb's pork shoulder and 2 lbs pork fat. Had to trim the skin from the fat which is saved for ChicharrĂ³nes! 
Heres the mix after the grind on 1/4". I use a little fennel from Italy, crushed red pepper (imported from Italy), pink salt, sea salt, some Grappa, red vino, whole pepper corns, and dextrose...besides the usual starter culture (yogurt, dextrose, and starter mix).

You want to mix gently so the fat stays intact.

Here is the finished sausages, instead of beef bung I used pork casings to make smaller sausages and a quicker cure. 
Now it's time for them to rest in 80 degrees with RH about 70%. I do this for about 20 hrs. 

Sprayed down with Bactoferm Mold 600. Will do this 2 additional times.

Now the wait....should lose 30% of weight...i'm hoping 6-8 weeks with this thinner type sausage!