Tex_77 nice marbling on those.
Soppressata and Capicola finally done
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As previously chronicled in 2 of my previous posts
(https://meatgistics.waltons.com/topic/5808/and-now-we-wait-part-1/10?=1671027716188)
(https://meatgistics.waltons.com/topic/5809/and-now-we-wait-part-2/26?=1671027716184 )
the Soppressata and Capicola that were started the end of September are finally dried. I had previously checked the Soppressata at 35 & 40% weight loss but I like my salami a little drier. I took the Soppressata to 45% weight loss and I’m very happy with the results. The Capicola lost 41% of its weight. Both have a really great old world flavor. My only disappointment is the spicy Capicola could be a little hotter. There is a kick to it but I would have preferred a little more heat. There is some case hardening on both the Soppressata and Capicola. This will hopefully be rectified vacuum sealing them and letting them rest in the refrigerator for another 6-8 weeks to equalize. Prior to vacuum sealing them I washed the outside with some red wine for a little extra something.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
John Belvedere Well done, looks great!
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John Belvedere That looks, phenomenal man!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
John Belvedere looks great!
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looking good over there
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John Belvedere very good looking stuff hope it taste as good
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John Belvedere That looks tasty !!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
John Belvedere Those look really good.
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That looks like pure satisfaction to me…yum!
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John Belvedere great job! They look fantastic!
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Looks great. Awesome job.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
John Belvedere That looks awesome; worth the wait.
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Looks Great
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Bob Stehlik How many days drying and what percent did it loose
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Larry Tumblin said in Soppressata and Capicola finally done:
Bob Stehlik How many days drying and what percent did it loose
Larry, it was approximately 80 days drying. The Capicola lost 41% while the Soppressata lost 45%.
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Very nice, sir.
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John Belvedere That looks fantastic!!! Jamaican me go crazy tasting them, just looking at the photos, did I mention that I can provide tasting for you along with a written report?
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These look amazing. Was just thinking today that cured/aged sausages are where I need to move to next. Maybe a new year’s resolution and I know where I’ll go for help!
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Jamieson22 said in Soppressata and Capicola finally done:
These look amazing. Was just thinking today that cured/aged sausages are where I need to move to next. Maybe a new year’s resolution and I know where I’ll go for help!
I’m just starting this journey but I’ll gladly answer any questions that you have that I know the answer too.
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John Belvedere Those look really good.
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