Italian sausage questions

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Jan 30, 2016 08:40

I will look again. It is small spotting. No paprika in the soppressata, although I do have red pepper flakes. There's no doubt the whole black peppercorns bled inside the casings more than I thought it would, so maybe it is the red pepper flakes . Thanks

LOUSANTELLO · Post by **LOUSANTELLO** » Tue Feb 02, 2016 13:19

At the beginning stages in the process of tying them up, I snapped a casing. With some waste in the middle, I re-tied the ends and made 2 small "midnight snacks". One of those weighed out at 133g. This one is now 88g. As much as I flattened it 2 weeks ago, I can still squeeze the flatness the opposite direction and it will hold the new squeeze. I really expected them to firm up. In the meantime, I would like to cut this little guy open because I am curious to the taste. Any suggestions?

Post by **Bob K** » Tue Feb 02, 2016 18:15

Lou -
You can certainly try it to get an idea of the taste. Its only been in your chamber for 3 weeks!! It may take another 3-5 weeks before its texture is as firm as you want....even if the weight loss is 30% + .
I started a batch of Sopressata a little after Christmas ....still pretty soft.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7736

I figure it should be done the beginning of March, as most of it was in 60mm+ casings.

LOUSANTELLO · Post by **LOUSANTELLO** » Tue Feb 02, 2016 19:21

I assume 86g is the safe level?

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Feb 03, 2016 16:19

I cut a small one up this morning. Great nose, great flavor. Still soft, which I knew, but it's on its way.

Post by **redzed** » Wed Feb 03, 2016 17:43

Looks good Lou! Wonderful colour, looks like the nitrates amd micrococci are doing their job. I can almost smell it here!

And nice even drying, should be good to go in a few weeks.

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 07, 2016 01:05

Well, the soppressata was at 23% last Sunday. Now it's Saturdayand most of them are at 33-34%. They are still a little soft in the middle but they taste great. I am leaving town tomorrow for 12 days. My wife is capable of weighing them but she has no clue whether to pull them because she's a vegetarian. I gave her a spreadsheet that shows all the pieces and their appropriate 40,45 and 50% target weight. She is capable of removing the casings and vacuum packing them. Any suggestions?

harleykids · Post by **harleykids** » Sun Feb 07, 2016 05:02

I would pull the between 40-45. I pulled mine at 43% and it was nice and firm.
Remove casing, cut into whatever size chunks you want, and vacpak and she will be good to go!

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 21, 2016 05:33

I pulled about 25 of them at 43%. I have another 40 pieces still curing. I may take some to 45-50, although this 43 was phenomenal. Thank you all for the info.

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 21, 2016 05:34

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 21, 2016 05:35

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 21, 2016 05:35

https://imageshack.com/i/plqNsNx2j

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Feb 21, 2016 05:36

Post by **redzed** » Sun Feb 21, 2016 07:36

Congrats Lou! That soppressata looks spectacular! Your perseverence paid off and you should be proud.

Post by **Bob K** » Sun Feb 21, 2016 13:50

Whew! Made it. Very nice.

When does the taste contest with your brother take place?