Homemade Sausage Making

This soprassata (the one on the bottom) was started 12/15, so it is just getting on the ready side. But it is already really tasty. It is the recipe from the first Rhulman sausage book, except I used T-SPX instead of FRM-52, added whole peppercorns, and upped the red pepper and back fat. Very rich in the mouth, peppery...and that something else that dry curing gives you. It is stuffed in a beef middle. I hope to have the patience to leave some of it for a month or two from now, but no guarantees!

The smaller one on top is Tuscan salami from the same book, only without the fennel because I ran out. Stuffed in a hog casing. It is good, but a lot better with fennel.



Cheers,
Jeff

I hope to have the patience to leave some of it for a month or two from now, but no guarantees!

Those look great!


You will not be disappointed if you wait another 30 days.

Bob K wrote:You will not be disappointed if you wait another 30 days.

As Mr. Tom Petty once sang: The waiting is the hardest part!

Lock it behind bars and leave the key with the local Rabbi (and be sure that he dont take bribes!)

I would guess that the T-SPX made a positive taste difference and that you won´t go back to the F-RM-52 for this kind of salami ?

Igor Duńczyk wrote:Lock it behind bars and leave the key with the local Rabbi (and be sure that he dont take bribes!)

I would guess that the T-SPX made a positive taste difference and that you won´t go back to the F-RM-52 for this kind of salami ?

Yes, definitely. I like the T-SPX better. The first time I made this recipe it was good, but it gets better with T-SPX. I live in the San Francisco bay area and grew up eating Italian dry salami. There are a number of producers around here such as Colombus and Gallo and you find their product in every supermarket. Their salami is on the tangy side, and also very good. The cheaper brands are downright sour. I like the mellow stuff.

Magnifique' Jeff!