cleglue
Head Chef
My wife's cousin's husband and I made Soppressata last evening. The 32 links are now drying in the old freezer I have. The hog middles truly were a pain in the rear. The middles had a lot of very thin spots which caused them to explode will stuffing. I also need to learn to tie the links better. I had a few that fell. I love the fibrous casing I use for venison sausage much better.
We made 25 pounds of soppressata.
Here are the pictures. The white bowl is fat back.
The recipe is from the book "Charcuterie The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn...page 186-188.
The recipe is posted here
http://www.bbq-4-u.com/forum/viewtopic.php?t=11875
We made 25 pounds of soppressata.
Here are the pictures. The white bowl is fat back.
The recipe is from the book "Charcuterie The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn...page 186-188.
The recipe is posted here
http://www.bbq-4-u.com/forum/viewtopic.php?t=11875