Pressing Soppressa

LOUSANTELLO
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Pressing Soppressa

Post by LOUSANTELLO » Thu May 19, 2016 21:27

I have attached a photo of the press I just made that fits in my chamber. It has 4 shelves which holds 3 total soppressa's. I will shoot a photo tonight. At 18.5 hours from mixing time, the PH went from 5.81 to 5.29 already. I am keeping a close eye on it and when it reaches 5.0, I will put them, net them, harness them in the press and set the whole piece in the chamber..Image
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Bob K
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Post by Bob K » Thu May 19, 2016 22:05

What are you going to use for a barrier between the plywood and the sausage ????
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Post by LOUSANTELLO » Thu May 19, 2016 22:27

#1, its maple ply finished on both sides,,,but what do people use as a barrier on a cutting board or A butchers table?
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Post by LOUSANTELLO » Thu May 19, 2016 23:05

Should i get vinyl kitchen shelf paper then just peel it off when Im done?
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Post by Bob K » Fri May 20, 2016 00:03

Even though its maple it is only a 1/16 or 1/32 veneer and who knows what the glue or other laminates are.

If you have the Foodsaver bag rolls I would cut a piece long enough and leave the ends open.
I would not risk an off flavor or worse with plywood in direct contact with food.

LOUSANTELLO wrote:#1, its maple ply finished on both sides,,,but what do people use as a barrier on a cutting board or A butchers table?
Nothing or a finish or glue that is ok to use with food.

Solid maple or bamboo for the "wood"
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Post by LOUSANTELLO » Fri May 20, 2016 00:21

Ok. I just netted them now and the ph is 5.09. They are still in the mini fridge. Maybe I will pick up some peel and stick vinyl kitchen shelving paper and laminate the board flats. After pressing, simply peel them off? The vacuum bags arent big enough. The shelves are 12" wide 3/4 thick. I think the bags are 11" wide
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Post by BriCan » Fri May 20, 2016 03:14

LOUSANTELLO wrote:Ok. I just netted them now and the ph is 5.09. They are still in the mini fridge. Maybe I will pick up some peel and stick vinyl kitchen shelving paper and laminate the board flats. After pressing, simply peel them off? The vacuum bags arent big enough. The shelves are 12" wide 3/4 thick. I think the bags are 11" wide
Easier way if you are up to it, something I have been using for over 20 odd years when I was building children's toys (things go into mouth)

Its long lasting and seals/hardens like a rock -- well worth investing the time :)

http://www.wocadirect.com/worktop-oil/
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Post by Bob K » Fri May 20, 2016 11:23

LOUSANTELLO wrote:The vacuum bags arent big enough. The shelves are 12" wide 3/4 thick. I think the bags are 11" wide
What I meat was put the sausage inside the long bag cut off of a roll , but don't seal. That will also keep the humidity high, so no worry of drying too fast.
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Post by LOUSANTELLO » Fri May 20, 2016 12:17

That's easy enough. I didn't know if that would give you enough humidity flow, etc. I though you wanted me to slip the bags over the shelves! I was even thinking of Parchment paper and 4 pieces of masking tape to hold the 4 corners of the parchment on bottoms of the top boards to keep them from falling onto the meat.
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Post by redzed » Fri May 20, 2016 13:01

Just put put some poly between the sausage and the plywood and it should be fine. Finish with a proper sealant or melamine for the next project. Nice press, something that I need to make. :grin:
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Post by LOUSANTELLO » Fri May 20, 2016 13:21

It's kinda funny how we are all concerned about safety these days. My brother is still using my grandfather's original wood 3 sided box for mixing the meat......and that's before it even goes into a casing :shock:
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Post by redzed » Fri May 20, 2016 13:36

LOUSANTELLO wrote:It's kinda funny how we are all concerned about safety these days. My brother is still using my grandfather's original wood 3 sided box for mixing the meat......and that's before it even goes into a casing :shock:
Yeah, and a lot of the salting and brining used to be done in galvanized metal tubs!
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Post by LOUSANTELLO » Fri May 20, 2016 14:07

Here ya go: I lined them with parchment paper. As you push down on the top board. the nuts loosen. Just finger tighten them. As they press, just push down on the top board and finger tighten them again

Image Image Image Image Image
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Post by Bob K » Fri May 20, 2016 15:17

LOUSANTELLO wrote:It's kinda funny how we are all concerned about safety these days. My brother is still using my grandfather's original wood 3 sided box for mixing the meat......and that's before it even goes into a casing :shock:

Yea but I bet that box is solid wood...not laminated with who knows what type of glue, and being interior plywood not waterproof
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Post by LOUSANTELLO » Fri May 20, 2016 16:07

Now you have me curious. These guys would've found anything in their garage to make a box. Lol
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