Cooking
Emptying the Drying Chamber

The drying chamber was full with Lonzino, Soppressata, and Pepperoni. Creating the Lonzino was covered in a prior post. This is “simple” dry cured whole muscle meat (pork loin). The Soppressata and Pepperoni are both fermented dry cured sausages. This takes a bit more finesse to ensure food safety. Before starting on your own, I […]

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Cooking
Soppressata

Soppressata is a mildly spicy dry cured italian pork sausage. It is seemingly one of the more common starting points for dry cured / fermented sausages. Batch 1 was started started 12/17/20 Sanitize everything! I sprayed the utensils, grinder, counter top, hands, etc with StarSan (same as I use for Brewing) ~ 10 lbs Pork […]

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