Soppressata

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Aug 18, 2018 02:12

I made some soppressata with beef middles and I chose not to press them flat this time. They look great and they are at 42% weight loss, but still have a very soft middle. Where should I be taking these to?

Post by **redzed** » Sun Aug 19, 2018 17:52

Weight loss expressed in a percentage is only a guideline and dependent on several factors. 42% loss is is usually more than enough but might need a bit more drying. For example if you use fresh meat as opposed to meat that had been frozen it will have more water. If you have a low fat ratio it will also require a bit more drying. Also if you add water or wine it will also require longer drying. And of course if the center is soft while the outside is not, then you might have a bit of case hardening. In most instances this can be easily rectified by vaccum packing.

LOUSANTELLO · Post by **LOUSANTELLO** » Sun Aug 19, 2018 18:18

No hardening. I cut one open. I`m going to let it go another week. Thanks