Figgerlickinggood
Well-known member
I love this machine that siphons the wine into a smaller bottle. It’s a much easier way than siphoning it the old way.
Soppressata season folks
- Thread starter Vitooch1
- Start date
TorontoJoe
Administrator
It’s a reliable way to get any air pockets out. Especially before there was more advanced equipment. Any salame requires that you remove as much air as you can. it’s also a very distinctive Calabrese shape
Vitooch1
Well-known member
your absolutely correct. Pressing the salami is what makes a soppressata . A lot of times people don’t realize when using blocks, pails of water doesn’t give equal weight press. The bolt, board method and the car jack method gives me no air pockets.It’s a reliable way to get any air pockets out. Especially before there was more advanced equipment. Any salame requires that you remove as much air as you can. it’s also a very distinctive Calabrese shape
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TorontoJoe
Administrator
That's a brilliant design. Like you I've seen so many ways of doing this. I think I showed you my ratchet straps and chaffing dish tray method. The scissor jack is the best because it's fast and collapses way lower than a bottle jack.
With this, the board on the bottom is screwed to the plate on the jack? What keeps the board from flexing?
Looks like the rest of the bracket one of you welded? I do love welding...
I wonder what the commercial makers like Rea here use... They make a lot but they still press it somehow.
Vitooch1
Well-known member
It’s time to pack up folks!! Next is the cheese everyone. Soon I’ll experimenting on making parmigiano or pecorino. @TorontoJoe are we ready for a swap ?
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TorontoJoe
Administrator
You know I find making salumi theraputic and I've needed that a lot this year...
I packed up dozens of the soppressate and cacciatore recently, so they're ready.
Lots of capo and lonzino still on the go.
The culatello is covered in struto to keep it from drying too fast. These still have another 18 months to go.
The one that's totally new for me.....I did this massive 2400g soppressa. Got the recipe from Davide Fantinati and his buddy Gerogio, so more the Modonese style. It'll probably be another 4+ months before I can try it....
So we can keep this OT.... All of these pair very well with figs!
I packed up dozens of the soppressate and cacciatore recently, so they're ready.
Lots of capo and lonzino still on the go.
The culatello is covered in struto to keep it from drying too fast. These still have another 18 months to go.
The one that's totally new for me.....I did this massive 2400g soppressa. Got the recipe from Davide Fantinati and his buddy Gerogio, so more the Modonese style. It'll probably be another 4+ months before I can try it....
So we can keep this OT.... All of these pair very well with figs!
Figgerlickinggood
Well-known member
Figgerlickinggood
Well-known member
Great job also so 5 salami rating for you too.You know I find making salumi theraputic and I've needed that a lot this year...
I packed up dozens of the soppressate and cacciatore recently, so they're ready.
View attachment 5294
Lots of capo and lonzino still on the go.
View attachment 5295View attachment 5296
The culatello is covered in struto to keep it from drying too fast. These still have another 18 months to go.
View attachment 5297
The one that's totally new for me.....I did this massive 2400g soppressa. Got the recipe from Davide Fantinati and his buddy Gerogio, so more the Modonese style. It'll probably be another 4+ months before I can try it....
View attachment 5298
So we can keep this OT.... All of these pair very well with figs!
Figgerlickinggood
Well-known member
I love this kind of cheese. Provolone picante. There’s no Italian markets here so this will have to do. It’s pretty good though. Boar’s Head is a great brand name for deli meat. Just wish I could just buy a big hunk from a wheel.
Vitooch1
Well-known member
@TorontoJoe your setup looks great 
your on point with the chamber. I’ve got my chamber all setup but I end up never using it but for someone like you to not have a cantina, well done brother. What’s the modonese style about? Is it also pressed? By the way I will be sending you soppressata very soon this would be the best time to do so.
your on point with the chamber. I’ve got my chamber all setup but I end up never using it but for someone like you to not have a cantina, well done brother. What’s the modonese style about? Is it also pressed? By the way I will be sending you soppressata very soon this would be the best time to do so.
Vitooch1
Well-known member
Looks like a fantastic cheese to try.
TorontoJoe
Administrator
@TorontoJoe your setup looks great
The soppressa I spiced a bit different than in the south. White wine and no pepper sauce. No press either. I stuffed it in a big 10mm Capo casing and put it in a size 14 salami netting so it squeezes really tight. If I can keep the air out it should be a nice big slicing salami
This is before I put it in the good netting..
Vitooch1
Well-known member
Oh interesting!!! I’d like to see its final results when slicing it open. Share us some photos when it’s ready ok
TorontoJoe
Administrator
Oh interesting!!! I’d like to see its final results when slicing it open. Share us some photos when it’s ready ok
I will definitely post the results! Unless it's a complete failure. In which case I'll deny every mentioning it!
Check out the Canada Compound netting at Nella. really good stuff. I want to do more smaller salami without pressing and this sutff seems like it'll keep it nice and tight and keep the pressure on as it dries.
TorontoJoe
Administrator
@Vitooch1
Here's the original recipe.. I couldn't bring myself to include nutmeg... but the exact same lambrusco frizzante he uses you can get at LCBO.
And the casing I can only get in beef that large here.
Dosi per una soppressa da 3,200 kg (peso già stagionata)
2,600 kg di prosciutto di maiale
1 kg di pancetta fresca
400 gr coppa di maiale
concia:
85 gr di sale medio marino
10 gr pepe nero
1/3 di una noce moscata grattugiata
1 bicchiere di lambrusco frizzante
2 spicchi di aglio
Budello :
Cieco di manzo
Here's the original recipe.. I couldn't bring myself to include nutmeg... but the exact same lambrusco frizzante he uses you can get at LCBO.
And the casing I can only get in beef that large here.
Dosi per una soppressa da 3,200 kg (peso già stagionata)
2,600 kg di prosciutto di maiale
1 kg di pancetta fresca
400 gr coppa di maiale
concia:
85 gr di sale medio marino
10 gr pepe nero
1/3 di una noce moscata grattugiata
1 bicchiere di lambrusco frizzante
2 spicchi di aglio
Budello :
Cieco di manzo
Vitooch1
Well-known member
Today I received a special package from the one and only @TorontoJoe. I just wanna say thank you for being a good friend even from the other side of the screen. Having to make friends with good people on this forum is nice especially comparing with everyones culture and interests. It’s our second year sharing our Soppressata’s. and oh man what a treat it was, wish you guys could have tried this amazing piece of product. Just wanna say thank you pal and never stop the tradition.
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TorontoJoe
Administrator
Back at you. It goes both ways. Vito sent me a real treat as well. The man knows his soppressata.
Thank you my friend!
Thank you my friend!
Vitooch1
Well-known member
Not bad from a young lad eh!!! lol
TorontoJoe
Administrator
Not bad from a young lad eh!!! lol
It's kind of hard to tell but I think Vito just called me old!