How to make Soppressata 

Soppressata can we made in many different varieties as far as spices go. But the defining characteristic of this salami is that it is pressed. In this video I’ll be using my cheese press but you can use whatever you have on hand to press this Salami.
#salami #homemade #charcuterie #curedmeats
I prefer all of my starter cultures, dexterous, and casings to be from the sausage maker. They most definitely have the superior product. Below I will include a link to their website as well as more of my Salami making videos.
www.sausagemaker.com/
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[@tomynoks]

I made this with 60mm collagen casings and it turned out exactly like your picture!! Mold and all!! Awesome stuff!

[@zimmerleeats800]

Awesome! Thanks for trying it out

[@dickgozinya9228]

I make mine old school like the Italian old timers where I grew up. With the only difference being I add cure #2 to the sea salt. Never saw anyone press them right after stuffing them before. I press them after they hang for one week.

[@zimmerleeats800]

I suppose either way works. I just feel like if it’s dried at all before pressing there’s more of a chance of voids within the salami

[@dickgozinya9228]

@@zimmerleeats800 I might try that. You may have a point. Thanks!

[@amyperez7684]

Awesome💯💥

[@GiuseppeBasile]

Looked really good Nick, I bet it tasted amazing.

[@zimmerleeats800]

Thanks! It came out great. I’ll be making pickled watermelon soon as you had requested ☺️

[@GiuseppeBasile]

@@zimmerleeats800 Awesome, looking forward to it. Thanks Nick

[@jenniferzimmerle4646]

I'm impressed (or is it surpressed.....LOL?)!

[@robertoP770]

Great vid ( one suggestion: rotate the part where you stuff the casings :) )

[@zimmerleeats800]

Thank you!

[@edenhill9662]

Looks great. I've never heard of using or allowing such high temps. I was always taught that the old school way of hanging them in a garage was done in the winter months and that you had to keep temps above freezing, but below like 42-44 degrees max. Essentially no warmer than a refrigerator. Seems if it gets in the 50s the raw meet would spoil?

[@tomynoks]

The most acceptable temps for drying any salame, charcuterie, etc if btw 40-60° and 60-80% humidity. That being said, even if it's a little too warm or low humidity, I've had success.

[@tomynoks]

You probably have no idea if it actually fermented then.. lol. I dont use one either, but i might buy one to see if im doing it right!! 😅

[@zimmerleeats800]

As long as you’re following the right process, it will ferment. Good indicators that it has fermented is the color of the meat after, and firmness. It also has a particular (delicious) smell.

[@josephsantus881]

I was just confused as to how necessary is it to implement a pH meter. I know some accomplished people say that they don't use one. I know to be extra safe it would be smart to do so, however, it is not the easiest item to find. I absolutely have no experience in using one either. So I guess what I'm asking is can one follow all the steps and not implement the pH meter and what should somebody look out for if they're not using a pH. Thank you much

[@zimmerleeats800]

Yes there are instructions on the package the starter cultures come in so ideally if you follow them you don’t have to use a PH reader. It’s just an extra safety measure

[@josephsantus881]

@@zimmerleeats800 thank you so much, it is greatly appreciated...

[@sdragone]

What temp and humidity do you keep your curing chamber at?

[@zimmerleeats800]

55°f and roughly 75% humidity

[@sdragone]

@@zimmerleeats800 Thank you

[@zimmerleeats800]

Thanks for watching!

[@jenniferzimmerle4646]

Poking holes won't create air pockets itself?

[@zimmerleeats800]

Not at all. It lets air escape

[@tonicamaro8683]

what's with this PH bullcrap measuring lol never in my 50 years of making this have i ever used a gauge.lol...gauges are for my race car..lol...you have to know and feel the air it has to be in you...lol..MA!!!!!!!

[@zimmerleeats800]

I don’t measure my pH either, but for viewers who have never made Salami, I always leave the option open