A Homemade Life
Welcome to Homemade Life.

To take full advantage of everything offered by our forum, please log in if you are already a member or join our community if not ....

Chilli-head
A Homemade Life
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Who is online?
In total there are 3 users online :: 0 Registered, 0 Hidden and 3 Guests

None

Most users ever online was 112 on 8th October 2020, 7:09 am
Latest topics
» A late start to the February garden
by Florence 1st March 2021, 12:43 pm

» What are you harvesting today?
by Florence 28th February 2021, 4:29 pm

» Plant labels
by Dandelion 27th February 2021, 9:38 pm

» What arts and craft things have you been making lately?
by FloBear 27th February 2021, 8:30 am

» When we come out of the other side of this ...
by Florence 24th February 2021, 10:14 am

» My anti virus doesn't like this forum
by Florence 22nd February 2021, 2:29 pm

» The January quagmire
by freebird 27th January 2021, 2:47 pm

» The Christmas workshop
by Chilli-head 29th December 2020, 12:03 pm

» whats on the menu
by freebird 14th December 2020, 4:54 pm

» Anyone still gardening in December ?
by Dandelion 3rd December 2020, 9:53 pm

» Frosts come to the garden in November
by Dandelion 10th November 2020, 5:07 pm

» Paper bricks
by freebird 7th November 2020, 10:44 pm

» Astypalea goes green
by Chilli-head 6th November 2020, 8:39 am

» The October garden
by Ploshkin 31st October 2020, 10:25 pm

» Tomato Relish
by freebird 21st October 2020, 9:57 pm

» Ross Cobbs
by FloBear 19th October 2020, 7:19 pm

» Red Mite
by Dandelion 19th September 2020, 10:33 pm

» The September Garden
by Dandelion 14th September 2020, 9:59 pm

» Bit of a wobble
by Dandelion 17th August 2020, 9:48 pm

» Ex-commercial hens
by Dandelion 17th August 2020, 9:45 pm

Statistics
We have 259 registered users
The newest registered user is Florence

Our users have posted a total of 47298 messages in 2391 subjects
Donate to our chosen Charity
Sort of Sopressata Kiva10
Homemade Life forum supports Kiva micro-loans: supporting people looking to create a better future for themselves, their families and their communities. You can donate here
Pages we like:

Sort of Sopressata Hca_button

HML on FaceBook

Sort of Sopressata

Go down

default Sort of Sopressata

Post by Wilhelm Von Rhomboid 20th March 2011, 10:35 pm

As detail elsewhere I had a lot of porky odds and ends knocking around that needed using up. The meat I had left was a front and back leg from a small pig. Not the best cuts.

By the time I had made up the Offaloaf mixture i only had about a kilo and a half of meat - mainly from the hand and all the trimmings and oddments. Not really much use for anything but ideal for sopressata.

I coarse ground the meat and added 500g of diced back fat, and 50g of sea salt.

As I was rather short on black pepper by this stage (the Offaloaf absorbed loads) I ground some Szechuan pepper, and at this point decided to branch out from a traditional sopressata a little. I added a handful of little mild Mexican pasilla chillies and a good handful of chopped sundried tomatoes (really dry ones, not the soft sort in a jar). And a good splosh of Rhombo-cider to lubricate it all.

Sort of Sopressata P1010013

Then added a bit of acidophilus and a couple of grams of nitrite

Sort of Sopressata P1010014

mixed it altogether and stuffed it in a beef cap.

Sort of Sopressata P1010015


This needs to hang for a few days and I was concerned that it might not be able to support its own weight so gave it a basic trussing, and voila, the part-finished sundried tomato, chili and szechuan pepper sopressata:

Sort of Sopressata P1010017

This will hang for 5 or 6 days then go under a board with 10 or 15 kg weight on top for about 3 weeks, then hang in a cool place for another 3 months and then it will be ready for tasting.

................................................................................................................................
www.killandcure.net/blog/
Wilhelm Von Rhomboid
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Sort of Sopressata

Post by Compostwoman 20th March 2011, 10:43 pm

So..this is all raw offal and meat, am I right? Question

What stops it going off? I am very confused?
avatar
Compostwoman

Posts : 5688
Join date : 2009-11-08

Back to top Go down

default Re: Sort of Sopressata

Post by Wilhelm Von Rhomboid 20th March 2011, 11:35 pm

No offal in there. Just meat and fat.

Lactic acid fermentation is what stops it from going off, promoted by the acidophilus and encuraged by the cider.

This is the principle by which all salami, saucission sec is made. Also the salt content is quite critical.

................................................................................................................................
www.killandcure.net/blog/
Wilhelm Von Rhomboid
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Sort of Sopressata

Post by Compostwoman 20th March 2011, 11:39 pm

Ah! I understand, now..........but I thought this had lungs in it?
avatar
Compostwoman

Posts : 5688
Join date : 2009-11-08

Back to top Go down

default Re: Sort of Sopressata

Post by Wilhelm Von Rhomboid 20th March 2011, 11:53 pm

Er, no. You must have misread the ingredient - 1.5 kg meat, 500g back fat and sundreid tomato, chilli, slat and pepper.

You are confusing this with the Offaloaf. That is a separate thread.

................................................................................................................................
www.killandcure.net/blog/
Wilhelm Von Rhomboid
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Sort of Sopressata

Post by Compostwoman 20th March 2011, 11:57 pm

Ah. I blame Mr S! He sort of mentioned lungs in relation to this.....

but my bad, I was wrong etc etc ....
avatar
Compostwoman

Posts : 5688
Join date : 2009-11-08

Back to top Go down

default Re: Sort of Sopressata

Post by GB 13th April 2011, 5:57 pm

Laughing I had to re-read it twice before I figured out the lung/no lung thing Laughing

Billy, what do you do if you dont have a cool dry place? Our inside temp is set to 80f during the day to save energy (outside temps right now range from 54f to 92f and will soon be between 80f and 102f) and mums ac unit fills a gallon bucket with condensed drip water every two or three days so its HUMID already and will only get worse as it gets hotter.

Can any air dried sausagy thingy be made with conditions like that? Or am I better off just doing freezer storage of porky bits?

................................................................................................................................
Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
GB
GB
Homemade Moderator

Posts : 3233
Join date : 2009-11-14
Location : Cumbria

Back to top Go down

default Re: Sort of Sopressata

Post by Wilhelm Von Rhomboid 13th April 2011, 6:35 pm

Get an old fridge to use as a curing chamber.

................................................................................................................................
www.killandcure.net/blog/
Wilhelm Von Rhomboid
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Sort of Sopressata

Post by GB 13th April 2011, 9:05 pm

Wilhelm Von Rhomboid wrote:Get an old fridge to use as a curing chamber.

Will that not bee too cold?

................................................................................................................................
Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
GB
GB
Homemade Moderator

Posts : 3233
Join date : 2009-11-14
Location : Cumbria

Back to top Go down

default Re: Sort of Sopressata

Post by Wilhelm Von Rhomboid 13th April 2011, 9:15 pm

yo just rewire it to perate at a higer temperature -a s a cooler rather than a fridge per se. There are loads of threads about this over at the sausage making forum.

................................................................................................................................
www.killandcure.net/blog/
Wilhelm Von Rhomboid
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Sort of Sopressata

Post by GB 13th April 2011, 9:56 pm

Wilhelm Von Rhomboid wrote:yo just rewire it to perate at a higer temperature -a s a cooler rather than a fridge per se. There are loads of threads about this over at the sausage making forum.

You type that so easily Billy Laughing

................................................................................................................................
Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
GB
GB
Homemade Moderator

Posts : 3233
Join date : 2009-11-14
Location : Cumbria

Back to top Go down

default Re: Sort of Sopressata

Post by Wilhelm Von Rhomboid 13th April 2011, 11:00 pm

GB wrote:
Wilhelm Von Rhomboid wrote:yo just rewire it to perate at a higer temperature -a s a cooler rather than a fridge per se. There are loads of threads about this over at the sausage making forum.

You type that so easily Billy Laughing

Testify, Sister!

................................................................................................................................
www.killandcure.net/blog/
Wilhelm Von Rhomboid
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Sort of Sopressata

Post by GB 14th April 2011, 3:01 am

Wilhelm Von Rhomboid wrote:
GB wrote:
Wilhelm Von Rhomboid wrote:yo just rewire it to perate at a higer temperature -a s a cooler rather than a fridge per se. There are loads of threads about this over at the sausage making forum.

You type that so easily Billy Laughing

Testify, Sister!

I stand up and TEStifY to my in a bilitY to reawire that there re fir idgera tor!

And in my head that came out in a strong southern preachers accent...............

Laughing Well, at least I amuse myself Laughing

................................................................................................................................
Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
GB
GB
Homemade Moderator

Posts : 3233
Join date : 2009-11-14
Location : Cumbria

Back to top Go down

default Re: Sort of Sopressata

Post by Sponsored content


Sponsored content


Back to top Go down

Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum