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Fo- on
It’s Soppressata. Think it’s done?
SnoDragon on
Doesn’t look like a good bind on the sausage. Looks loose in the middle, like you either did not mix enough until enough myosin was released, or you had a pH issue. Did you use calabrian pepper paste? If so, did you neutralize it with a bit of baking soda?
At any rate, it’s done at 45% for sure. Peel it, shrink wrap it, and let it equalize for the next 3 to 4 weeks, and it’ll probably even out quite a bit.
charcuteriepix on
What was the weight % pepper sauce and how runny was it? Introducing too much liquid will screw up the bind. It also looks case hardened. What were your drying parameters?
vahabs on
Looks like you’ve got some case hardening and a poor bind. What peppers did you use? If it was a jarred Calabrian chili puree like what you’d find from Tutto Calabria then it would have been fermented and typically have citric acid added. This would lower pH of the meat initially and would prevent a good bind from forming.
5 Comments
Hi /u/Fo- if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
It’s Soppressata. Think it’s done?
Doesn’t look like a good bind on the sausage. Looks loose in the middle, like you either did not mix enough until enough myosin was released, or you had a pH issue. Did you use calabrian pepper paste? If so, did you neutralize it with a bit of baking soda?
At any rate, it’s done at 45% for sure. Peel it, shrink wrap it, and let it equalize for the next 3 to 4 weeks, and it’ll probably even out quite a bit.
What was the weight % pepper sauce and how runny was it? Introducing too much liquid will screw up the bind. It also looks case hardened. What were your drying parameters?
Looks like you’ve got some case hardening and a poor bind. What peppers did you use? If it was a jarred Calabrian chili puree like what you’d find from Tutto Calabria then it would have been fermented and typically have citric acid added. This would lower pH of the meat initially and would prevent a good bind from forming.