Soppressata Made at Home with UMAi Dry скачать в хорошем качестве

Soppressata Made at Home with UMAi Dry

You can make traditional Soppressata at home: https://umaidry.com/blogs/recipes/hom... Easy to make with these components: UMAi Dry 70mm Dry Sausage Kit: https://umaidry.com/collections/dry-s... Soppressata Spice Blend: https://umaidry.com/collections/spice... Premixed Curing Salts Blend: https://umaidry.com/collections/spice... Traditional Soppressata or other fermented, slow-dried sausages made simple with UMAi Dry. Check out: https://umaidry.com/pages/how-to-make.... Here is the easy-to-follow basic recipe: 1) 5 pounds of well-marbled pork shoulder, large cold grind 2) Mix with 1/4 cup de-chlorinated water, and distribute throughout meat: Bactoferm T-SPX Starter Culture: +/- 1/4 to 1/2 tsp per 5 lb (2.24kg) Powdered Dextrose: +/-1 tsp per 5 lb (2.24 kg) 3) Mix your spice recipe or UMAi Dry Spice Blend with salts and blend well into meat mixture: Kosher Salt: 3% of meat weight (65g per 5 lb (2.24 kg) #2 Curing Salt: 0.25% of meat weight (5g per 5 lb (2.24 kg) 4) Stuff into UMAi Dry casing. For traditional Soppressata size, use either the 70mm∅ casing or hand form into loaf within an UMAi Dry Large Charcuterie bag. 5) Ferment in protected room temp area for 24-72 hours. Look for telltale "blush" indicating successful fermentation and pH drop to 5. 6) Transfer to open wire rack or hang in a regularly used modern frost free kitchen refrigerator located in a room temperature environment. 7) Capture and mark start weights of several chubs. Calculate target weights of 35-40% weight loss (start weight x 0.6 = target weight). 8) Dry until you reach target weight. Peel away UMAi Dry, and vacuum seal to equalize moisture level edge-to-edge, and to preserve in fridge or freezer. For this recipe, use the Soppressata Spice Blend, or your preferred UMAi Dry Sausage Spice Blend for 5 lb. If you want to mix your own, here's a recipe: https://umaidry.com/blogs/recipes/hom... The following blends are available from https://umaidry.com/collections/spices: Soppressata, Pepperoni, Salami, Finocchiona, Landjaeger, Spanish Chorizo, Mettwurst, Summer Sausage Check out more recipes here: https://umaidry.com/blogs/recipes For more information, check out: umaidry.com drybagsteak.com DryAgePro.com ArtisanMeatKit.com