If you use the F-LC culture that should take care of the listeria concern.
http://www.sausagemaker.com/productdocs ... c_info.pdf
tommix wrote:If you use the F-LC culture that should take care of the listeria concern.
http://www.sausagemaker.com/productdocs ... c_info.pdf
Wunderdave wrote:In fact, if you vac seal it and bung it in the fridge for 9 months it will probably taste better.
Smoky wrote:After they lost 30% of there weight I put them in tall jars and covered them with olive oil, held them of 11 months at basement temperature of 60 degrees. They turned out beautiful, A close match to prociutti.
My question is can I use the oil technique on soppressa to age it, and would it be worthwhile?
Smoky
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