Soppressata season folks

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 :)
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.
 

Attachments

  • IMG_3136.jpeg
    IMG_3136.jpeg
    378.1 KB · Views: 5
  • IMG_3135.jpeg
    IMG_3135.jpeg
    398.3 KB · Views: 5
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.
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.
 
Back
Top