Search found 567 matches

by LOUSANTELLO
Sun Jul 22, 2018 18:28
Forum: Dry Cured Meats and Sausages
Topic: Making Soppressata
Replies: 7
Views: 2417

Making Soppressata

I had alot of friends ask to see how it's made. Although some of the comments may not be 100% accurate in verbiage, you get the idea. ENJOY!

https://www.youtube.com/watch?v=7htTW6f ... e=youtu.be
by LOUSANTELLO
Sun Jul 22, 2018 13:05
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 3979

I had a Frigidaire refrigerator that was used for sodas on the lower level of the house for the swimming pool. The unit was only 2 years old. I decided to modify it and drill it. If done properly, I could always use it for sodas when I wasn`t making meat. Well, I hit the coil in the side wall. LOL. ...
by LOUSANTELLO
Sun Jul 22, 2018 12:54
Forum: Dry Cured Meats and Sausages
Topic: Salami done pics
Replies: 2
Views: 1308

There ya go. It`s easy! LOL.
by LOUSANTELLO
Sun Jul 15, 2018 11:21
Forum: Hyde Park
Topic: Thanks lousantello
Replies: 1
Views: 1876

Glad you liked them.
by LOUSANTELLO
Wed Jun 06, 2018 01:58
Forum: Sausages
Topic: Fresh sausage
Replies: 3
Views: 1862

Fresh sausage

I`ve been making fresh sausage for a while and I remember somebody here suggesting a minimum of 1.5% salt. Is this a safety thing or a flavor thing? I have a buddy who wants to make the next batch with less salt. Suggestions?
by LOUSANTELLO
Sun Apr 01, 2018 11:22
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 6005

I use 007 all the time. I use .6% dextrose and monitor the PH carefully. When I hit 5.1, I transfer it to the chamber at 54 Degrees. I don't even bother checking the PH after that only because I've never had a recipe come out "acidic" at all. In fact, I was going to increase the dextrose one day jus...
by LOUSANTELLO
Mon Mar 12, 2018 15:28
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 47
Views: 11277

Looking at it further, I took one out and scraped it with a knife. The residule that came off on the knife is more of a grease, yet had the tackiness of soft wax.
by LOUSANTELLO
Mon Mar 12, 2018 13:53
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 47
Views: 11277

When I ordered from them, they wanted to know if I wanted flat or round. In the flat, they offered a mild and hot. In the round, they offered a mild hot and extra hot. Being all the pics I`ve seen of the store, alot of people with short sleeves on, so I`m assuming they are hanging these elsewhere fo...
by LOUSANTELLO
Sun Mar 11, 2018 17:28
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 47
Views: 11277

I found a place in the Bronx that makes their own soppressata. The shop is called the Calabria Pork Shop. They had a 10 pound minimum to ship, so I ordered 5 pounds of mild and 5 pounds of hot. They came vacuum packed. They dont look like they use any netting. They were all perfectly flattened to ab...
by LOUSANTELLO
Thu Mar 08, 2018 14:18
Forum: Dry Cured Meats and Sausages
Topic: My Cappicole
Replies: 8
Views: 2807

Many questions here because I haven`t made them in 2 years. #1 7 days salting, another 7 days salting, rinse, season and case it? Best seasoning for traditional coppa? What casings should I order? I`ve seen things called beef bungs. I`ve also seen "end caps", so now I`m lost because I can`t remember.
by LOUSANTELLO
Mon Mar 05, 2018 13:41
Forum: Dry Cured Meats and Sausages
Topic: A couple of questions - Ph + Hog Rings
Replies: 12
Views: 3489

OK, so no issues with exposure to salt, humidity, meat etc?
by LOUSANTELLO
Mon Mar 05, 2018 12:41
Forum: Dry Cured Meats and Sausages
Topic: A couple of questions - Ph + Hog Rings
Replies: 12
Views: 3489

I'm considering a sausage clipping machine and it comes with 8000 rings. I asked what the rings were made out of and he replied back they were aluminum. Is this correct?
by LOUSANTELLO
Sun Mar 04, 2018 14:34
Forum: Dry Cured Meats and Sausages
Topic: Vacuum packing
Replies: 2
Views: 1198

Awesome. I am really looking forward to doing it this way from now on.
by LOUSANTELLO
Sun Mar 04, 2018 14:20
Forum: Dry Cured Meats and Sausages
Topic: Vacuum packing
Replies: 2
Views: 1198

Vacuum packing

I pulled 45 soppressata`s from the chamber yesterday. 30 are for my sister and nephew, leaving me with 15. I cleaned off 40 of them and pulled the casings to vacuum pack them as I usually do. On the last 5, I decided to rinse them off with a brush to clean all of the white off. I let them dry for a ...
by LOUSANTELLO
Sat Mar 03, 2018 04:10
Forum: Dry Cured Meats and Sausages
Topic: A couple of questions - Ph + Hog Rings
Replies: 12
Views: 3489

Bob, the hog rings will work on natural beef middles? That would be a life saver. Butchers and Packers told me it wouldn`t work and they will puncture too easily. This is why I never bought one. If you think it works, let me know a link somewhere in the USA on what I need. I`m ready