Homemade Sausage Making

The Sopressa is almost finished. Just 1/2 dozen slices left. Great taste but a bit chewy.

The Coppa in the picture above has been in the bags for only 5 days and has just 9% weight loss. Still a long way to go.

I started making sausages a couple of years ago after getting an interest in cooking. But making salami was difficult while living in the sub-tropics. Until I discovered the UMAi bags late last year.

And for the Beer.. well, I also brew my own. Mostly European Style Lager.

This is my 2 Coppa halves after 14 days in the bags. Around 20% weight loss so far.

Your Coppa's look great, aim for 35-40% weight loss. I noticed that the bags don't touch the meat 100%. Just rectify it by putting them into some stretch netting, your butcher will give you some.