How long to dry age Soppressata

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5 months 3 weeks ago #14684 by Kirkwestervelt
How long to dry age Soppressata was created by Kirkwestervelt
I have made Soppressata from pork shoulder and used 50mm casings. I used the seasoning from UMAI and their bags. I made 16 oz sticks and they have been drying in a refrigerator for 4 weeks. Their weights now are 12.5 - 13.5 after 4 weeks. I have heard that it could take 45 - 90 days. In 50mm casing, how long should it take
Kirk

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5 months 3 weeks ago #14688 by BagLady
Replied by BagLady on topic How long to dry age Soppressata
That sounds far too long. It could take up to 8 weeks, if the humidity in your fridge is especially high.

Of course, starting with a coarse cold grind with good particle definition and stuffing with a dedicated gravity stuffer will always yield a texture that ferments and dries most effectively.

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5 months 3 weeks ago #14689 by Kirkwestervelt
Replied by Kirkwestervelt on topic How long to dry age Soppressata
Yes, the meat was course ground and extremely cold. The head of the grinder was stored in a freezer until needed. We got great particle definition as well. Sounds like another 4 weeks will produce a great product.

Thank You Kirk

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4 months 4 weeks ago #14760 by BagLady
Replied by BagLady on topic How long to dry age Soppressata
Kirk,
You're just about at that four week point. How is the weight of the meat? Has it reached the target 35-40% weight loss?
We'd really like to hear what you have observed.
Thea

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