December 18 2011

It Sunday my day off work.  the last few Sundays Karen and I travelled to Prince Edward County to look at real estate.  Hopefully we will find soon a place were I can produce my salsicce and salumi and a place to retire.

I have a lovely Berkshire ham in my feezer and decided to make a few sopressate.  This time instead of Vodka I used Grappa and red wine.  I also added some roasted Scotch Bonnet Jamaican hot peppers from my back yard, (they stay a long time in the fridge).  For this sopressata I removed all the fat so it will be extremely lean.  I did not introduce any mold batcteria so I can wash from time to time with grappa.   Here is a triple fusion: Calabria, Friuli and Jamaica.

The salame will ferment for three days and then will go into the curing chamber for a couple weeks the will be under press for about a week to take the classic rettangular shape and the return hanging till is ready,