Thats the one

Bob, the pvc worked great. When I was at the hardware store, they also had a pvc stepdown pipe coupler. I sanded the end of the pipe down enough where the coupler doesnt bind. That piece will go on and off easily now so you dont have to use a plastic bottle.

Definitely dry them longer. I made a mistake on my last batch and pulled them early. They`re too soft and mushy especially after vacuum packing them. Let them go at least 42%. It will take a while

My parents used to take all the soppressata and put them in a cloth lined bushel basket for one day before they hung them in the cellar. They used to cover them with cloth also. They may have even lined each row with cloth. They probably didnt know wht other than getting the juices out of them

Correct. I use the same exact recipe for the fresh sausage. Just decrease the salt to 1.5%, delete the cure, dextrose and 007. It`s mild, if you want more heat, you can double up on the red. Oops. I use regular morton table salt for fresh, not sea salt

Glad you enjoyed the photos, so here's the recipe I use. Preparation: Take the whole fennel seeds and chop them in a small blade processor so it's real fine. Preparation: Take the red pepper flakes and run them thru a blade also. It grinds it up a little, but it's not real fine Based on 1000 grams o...

I skipped a topic. LOL


Note: Posts merged to the correct thread (I think)

Whole peppercorn was for the cured soppressata. You`re right, never whole in fresh

Well, I made 60 pounds yesterday. Instead of using black peppercorns, I used coarse black pepper and I decided to try the pulverized red pepper @ 60000 scovils. This could be interesting. Hopefully it has a little kick without turning off people.

That`s exactly whathow I needed to know. I didn`t know if alike measurement is relative, just like 1 fluid ounce of water versus 1 fluid ounce of lead. Obviously, one fluid ounce of lead is a lot heavier, and alike weight of lead would be much less product.

Ok so here`s a question. According to butcher and packer, red pepper flakes are 40000-45000 scovils. They have a red pepper pulverized very fine powder that they say is 60000. Lets say I used 5 grams of crushed red. Would you use the same 5 grams if you wanted it say 20% hotter? Im confused on the w...

Perfect. I am on my way to Home depot now. 60 more pounds in the making !

Genius. I'm assuming you just made it slightly shorter than whatever size chubb you make?

I have what they call #10 netting for 60mm casings. The smallest netting stuffer that I found is a medium, which is pretty impossible to stretch the netting onto. I am trying to brainstorm having to make something for netting these soppressata's. It would be nice if I can slide enough netting on it ...

I bought some pulverized red powder from butchers aNd packers. It`s real fine. Im wondering if its any hotter