Sopressata

Air dried cured meat and salami recipes

Sopressata

Postby zameluzza » Fri May 28, 2010 4:19 am

I will try to make Sopressata next, I will use the reipe from the book "CHARCUTERIE" ichael Ruhlman & Brian Polcyn

I hace q few questions, before I start...

1.) it calles for 1 teaspoon of minced garlic... now is that dried garlic? I have read so many things on not to use fresh garlic in dried sausages.. so I guess it must be dry right??
I don't have dry garlic at home, would it be ok to mince it up and dry it in a dehidrator? and the use it?

2.) how do I press it so it gets flatter? do I press it when it incubates or when it hangs to dry?

3.) to dry it would it be OK to use my cheese cave? right now it's about at 11 degree celcius and 75% humidity?
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Re: Sopressata

Postby BriCan » Fri May 28, 2010 5:22 am

zameluzza wrote:I will try to make Sopressata next, I will use the reipe from the book "CHARCUTERIE" ichael Ruhlman & Brian Polcyn

I hace q few questions, before I start...


:)
zameluzza wrote:1.) it calles for 1 teaspoon of minced garlic... now is that dried garlic? I have read so many things on not to use fresh garlic in dried sausages.. so I guess it must be dry right??


Nope, it's garlic that's minced; ie garlic cloves that are flattened under a flat knife and just mashed up. As for fresh garlic and sausage the higher ups will tell you it cannot be done and you will poison every one .. doo icky.

My training is equivalent to CFIA

I make fresh bratwurst, pork (yes pork only, tought to me by my German sausage maker friend) 10 gm of salt to every Kg of meat, I use Nuernberger Roast Bratwurst seasoning at 9 gm per kg

26 lbs shoulder pork
120 gm salt
110 gm seasoning
3 large cloves garlic
2 large onions peeled and thinly sliced

I make these up and any I have left over I 'air dry' ... and yes it works. The trick (if that's what you call it) is to keep 'every thing' clean.



zameluzza wrote:I don't have dry garlic at home, would it be ok to mince it up and dry it in a dehidrator? and the use it?


No use fresh.

zameluzza wrote:2.) how do I press it so it gets flatter? do I press it when it incubates or when it hangs to dry?


If we are talking flat ..er like Lanjager ?? if so all I use is two pieces of 3/4 inch thick good one side plywood with plastic between the wood and meat. you are going to be making a sandwich, the plywood is the bread and the sausage is the filling. On top of this place four or six 8 x8 x16 concrete blocks, these act as your press ... leave for 24 hours then take out and hang and dry, placing strips of cardboard between the sausage so they do not touch as this 'will' create 'bad' mold.


zameluzza wrote:3.) to dry it would it be OK to use my cheese cave? right now it's about at 11 degree celcius and 75% humidity?
:)

Should be alright, a little low on the temp ....18 would be ideal, if temp goes up to about 18 and humidity comes down to 70% will be fine. Check every day for hardness and when firm transfer to fridge.

HTH

Robert
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Postby grisell » Fri May 28, 2010 8:04 am

I disagree with BriCan, but then we've had this discussion so many times so I'm tired of it. Use fresh garlic (and chili) at your own risk. I recommend commercially dried. After a couple of weeks' in a sausage I doubt you'd feel the difference. But then again, you have to judge for yourself.

As for the temperature, I'd say that anything between 10 and 18 C should work. It's the humidity that's important, and 70% sounds just about right.

The pressing should be made after stuffing, during fermentation. I use to wrap it in a clean kitchen towel and put a weight on top. Last time I kept it under my bed for fermentation. :D
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Postby zameluzza » Fri May 28, 2010 2:07 pm

thanks :)
hmm I'm a little hesitand to use fresh... so I guess I will go to the store and get some or just skip it...

I will try very soon, will post when I did :)
as for ferment under the bed, good for you, I have 2 cats and 3 dogs in here, so not a good idea *LOL*

wish me luck :wink:
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Postby BriCan » Sat May 29, 2010 3:29 am

grisell wrote:I disagree with BriCan,


:D
I am glad that there are people who will disagree, but in my own defense; all I can say is that I use within the process of making be it fresh or cured/smoked sausage/salami fresh garlic. I find it stronger in flavor and taste than the commercial garlic also I know it's clean

grisell wrote:but then we've had this discussion so many times so I'm tired of it.


It seems that I have more reading to do. :oops:

grisell wrote: Use fresh garlic (and chili) at your own risk. I recommend commercially dried. After a couple of weeks' in a sausage I doubt you'd feel the difference. But then again, you have to judge for yourself.



As said there are no problems using a fresh source, as some kind person has explained to me there are those of you out there who do not have my experience and expertise so it might be wise to follow a safer course.

Image

A small selection in the reefer truck, an ideal place for drying and storing products.

Now if you was to see how much 'fresh' garlic I put into this little treat below you might just collapse. :D

Image

The results of cooking 8 very large beef tongues.

Image

Out of the press and split in two, ready for vacuuming.


Image

Sliced for the customer who will believe it or not take 10 lbs sliced at a time.

Robert
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Postby wheels » Sat May 29, 2010 1:19 pm

grisell wrote:I disagree with BriCan, but then we've had this discussion so many times so I'm tired of it. Use fresh garlic (and chili) at your own risk. I recommend commercially dried. After a couple of weeks' in a sausage I doubt you'd feel the difference. But then again, you have to judge for yourself.


I assume that this is because fresh garlic can potentially contain botulism spores?

Given that the meat also has this potential but we accept that this is minimised by using nitrite/nitrate, I fail to understand why the garlic should be any different.

Why do you believe that, in a sausage made with cure #2, the fresh garlic will be that much more dangerous than the meat to the extent that it shouldn't be used?

Phil
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Postby grisell » Sat May 29, 2010 3:02 pm

The meat has not have the same potential for botulin infection as the garlic. Meat doesn't grow in soil. Meat is handled in facilities that are rigorously controlled to exclude these bacteria. Garlic is not.

I'm not saying it couldn't be done. I'm just saying: be aware of the risks and judge for yourself. I myself would never put any fresh vegetable product into a cured sausage.
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Postby wheels » Sat May 29, 2010 3:17 pm

Given that most writers and authorities with years of expertise in air dried sausage production use fresh garlic in their recipes, as do many commercial producers, I'll still use it; thanks for 'the heads up' though.
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Postby grisell » Sat May 29, 2010 3:19 pm

Let's agree to disagree! :D
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Postby wheels » Sat May 29, 2010 3:30 pm

Happy to :D
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Postby grisell » Sat May 29, 2010 3:43 pm

BriCan: those tongues look great! I love tongue. We rarely see it here in Sweden.
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Postby BriCan » Mon May 31, 2010 3:16 am

grisell wrote:BriCan: those tongues look great! I love tongue. We rarely see it here in Sweden.


Same with Oslo :cry:
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wow

Postby zameluzza » Mon May 31, 2010 2:53 pm

wow Bri can I come and visit :)
that looks great, love your cooling setup. that's a reefer right?
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Postby BriCan » Tue Jun 01, 2010 12:03 am

zameluzza wrote:wow Brican I come and visit :)


:) yes anytime.
zameluzza wrote:that looks great, love your cooling setup. that's a reefer right?


Not mine, my German friend, bought the reefer for $100. Got the feller who he bought it from to back it into the space, Gunther then took the wheels off and by himself jacked it into place. The compressor was extra but I seem to recall that it did not cost that much.
Runs like a charm it has a temperature on the floor of 0 degrees C. where you see the product hanging it's about 3 - 4 degrees C. and the humidity is always constant.
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