Sobresada

Air dried cured meat and salami recipes

Sobresada

Postby quietwatersfarm » Tue Dec 08, 2009 7:40 pm

A sausage that I knew little about but used to make for our own consumption at home.

Then some Argentinian and Brazilian friends heard we made it and started ordering, pretty soon it became one of our most sought after products and we cant make enough of it now!

I couldnt find any mention of it here on the forum so I thought I would post.

Image

We make 3" and thin, snack type, salaminis!!!

Worth a try!

The recipe we use is this:

2 Kg Pork of a 60 Lean/40 Fat (soft belly rather than hard back)
75g Hard Goats cheese
55g Sea Salt
25g Hot smoked Paprika
15g Sweet smoked Paprika
10g Sugar
10g Ground kibbled onion
7g Ground dried garlic
6g Cure 2
3g herb mix (marjoram, rosemary, Thyme)
(Hot dried Pimento optional - we do one with some!)

Thorough mixing is essential to get the Pate style consistency in the end.
We dry it cool and until its lost a quarter of its weight.

This gives an almost spreadable result.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Postby wheels » Wed Dec 09, 2009 12:39 am

Superb, many thanks.

How do you dry it?

Johnfb - that's one for your recipe thread.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby quietwatersfarm » Wed Dec 09, 2009 8:46 am

We hang it at about 55F and around 70% RH. Normally takes 2 - 3 weeks to dry sufficiently, less for the salamini (10 - 14 days).

You end up with quite a soft salami, which can be scooped out and spread or jusr eaten, as is, rather than sliced.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Postby wheels » Wed Dec 09, 2009 3:04 pm

Thanks

I must try some of these soft sausages; there's also Soppressata and nduja.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby quietwatersfarm » Wed Dec 09, 2009 4:54 pm

I am awaiting another shipment of dried peppers from a Calabrese friend which we use for our Nduja,

I will send you a few when it comes, its not the same with any other substitutes :D :D
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Postby wheels » Wed Dec 09, 2009 6:56 pm

Wow thanks - I know that you need those for an authentic flavour.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby quietwatersfarm » Sun Dec 13, 2009 9:42 pm

Phil, my package should be here for wednesday, do you want a few for Nduja?

(they are flaming hot mind! :lol: )
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Postby wheels » Sun Dec 13, 2009 11:46 pm

Are they dried - it will be a while before I can try a Nduja - I've got a lot of other things I've commited to look at before that?

If there's a way of storing them, I'll be most grateful.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Mon Dec 14, 2009 1:35 pm

Freezer?

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby wheels » Mon Dec 14, 2009 9:39 pm

Doh, we must both be getting old Dave, I've just noticed they're dried!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Tue Dec 15, 2009 11:53 am

quietwatersfarm wrote:I am awaiting another shipment of dried peppers from a Calabrese friend which we use for our Nduja,

I will send you a few when it comes, its not the same with any other substitutes :D :D



That help any? yes, I missed it too :D

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby quietwatersfarm » Tue Dec 15, 2009 9:10 pm

:lol: :lol: :lol:

I always keep some homegrown Peperoncino's in oil, but they are never quite tyhe same flavour as Pasquale's!

Its a wierd heat, very very hot but really moreish, you just can't get enough of it, hence every batch of Nduja lasting about 5 mins :D
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England


Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 8 guests