Saturday Meats! Soppersatta, Salami

[deplorablenc1]

So my plan was to make snack sticks with cheddar and plain today because my order from Waltons came in! I did get all of the mix done (and excellent protein extraction ) and put in bags to stuff tomorrow morning and smoke.
I did get my Sopersatta and Hard Salami mixed, stuffed, and hung in the curing chamber! Will keep y’all updated on its progress but looking good and smells good so far!
Hope y’all had a great Saturday, I will get my snack stick pics up tomorrow!

[gerry johnson]

Looking fantastic! Have not tried making salami or hard sausages yet, but will!

[Joe Hell]

deplorablenc1 oh man…I am envious! That all looks and sounds great! I’m working on some pepperoni snack sticks (and a large glass of brandy) with high temp Swiss cheese. The aroma is heavenly!

[deplorablenc1]

Joe Hell no fancy drinks here. Only vodka and lemonade or keystone light!

[Joe Hell]

deplorablenc1 I gave up beer and sugar 16 months ago. I miss them dearly. The Sous Vide setup I shared recently is from my now unused beer brewing setup. I had only used it a handful of times before I gave up on beer. I’m hoping that is only temporary

[deplorablenc1]

Joe Hell making beer…I make wine once in a while but I never drink it, always bottle it and give it away. I think the next thing I explore into is making cheese!!!

[Joe Hell]

deplorablenc1 I’ve been making wine and beer since I was about 18. I worked in the wine industry on and off for over 20 years. I was also the winemaker at my parents winery (Walla Walla Village Winery) until we closed a few years ago. Our label artist has some quite famous work you’ll likely recognize…google ‘Stanley Mouse’. Cheesemaking will be happening soon one way or another!

[Jonathon]

deplorablenc1 Finished his dry curing processing and I thought you guys might enjoy being able to see the process from start to finish!

All done!! Got them cut up and sealed today.

IMG953658-288x384.jpg ![20190331_120409-1612x1209.jpg]

deplorablenc1

[samnora1]

This reply is on a very old post but hoping someone is still watching it.
I want to start making salami. I built a curing chamber from an old frig.
bought all the gadgets to make it work and tested it for a month. Now I
want to start filling it up. BUT I can not find where to buy Mold 600 for the
outside of the salami. So, where can I find this mold? I looked for it on Walton’s
website and couldn’t find it there. By the way these pics are great!

[Bigbucksnl]

samnora1

Se https://www.[link removed]/ip/Bactoferm-Mold-600/644308588

[Jonathon]

@Dry-Cured-Sausage Anyone who belongs to the Dry Cured group want to help samnora1 ? We used to have a mold from Bactoferm but we stopped carrying it as it didn’t sell.

[Ridley Acres]

Bactoferm mold 600 can be found on Walmart’s marketplace is sold and shipped by Sausage Maker, but the SM site shows out of stock. Its cheaper on Butcher Packer but their shipping makes it a few dollars more that SM.

[glen]

Butcherspantry also has it

[bocephus]

deplorablenc1 Looks great, nice set up too.

[YooperDog]

samnora1 these folks listed all the places that I could think of. I am building one out of a reach in drink cooler, I just need to get the humidity control, the project has just been overcome by events temporarily. Good luck on your adventure.

[samnora1]

Thanks for the replies guys. I got it from Butcher’s Pantry per your suggestions. YooperDog, I got my controls for my chamber on Amazon from the INKBIRD store.
Here is the link but the web site will probably remove it, https://www.[link removed]/gp/product/B01LL4SNIE/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=2guysacoole0c-20&linkId=7a3a7eec722d806b4edd21088f7bbbbc&language=en_US

[samspade]

Definitely did it right. Now I got to go make a salami sandwich