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Sort of Sopressata

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default Sort of Sopressata

Post by Wilhelm Von Rhomboid on 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.



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



mixed it altogether and stuffed it in a beef cap.




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:



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.

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Post by Compostwoman on 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?

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Post by Wilhelm Von Rhomboid on 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.

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

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

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Post by Wilhelm Von Rhomboid on 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.

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Post by Compostwoman on 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 ....

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Post by GB on 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?

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

Get an old fridge to use as a curing chamber.

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Post by GB on 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?

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Post by Wilhelm Von Rhomboid on 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.

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Post by GB on 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

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

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"When in doubt, choose to live!"
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Post by Wilhelm Von Rhomboid on 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!

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Post by GB on 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

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