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cured calabrese sopressata

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Eastern Canada
Forum Discription: From the old traditions of the Maritime provinces to the French influences of Quebec to Ontario and the edge of the prairie.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4601
Printed Date: 26 March 2026 at 20:21


Topic: cured calabrese sopressata
Posted By: captssmarcello
Subject: cured calabrese sopressata
Date Posted: 22 February 2016 at 10:54
I'm puzzled about what happening to the making of sopressata for the last 2 years.
My first batch this year swelled up after 2 days after putting them in the cold room.
Same thing Happen to my 2 batches last year. Is the cold room the problem.
I've been making theses salamis for 25 years.
Cold room temperature 5 degrees Celsius with 75 to 80 % humidity.
Anyone knows what causing this condition?


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master of sopressata


Replies:
Posted By: TasunkaWitko
Date Posted: 21 March 2016 at 19:01
Hello, Marcello, and thank you for dropping by.

I am not sure of the answer to your question, but I will see if I can find a solution for you.

Ron


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Posted By: Percebes
Date Posted: 22 March 2016 at 04:31
A couple of things are likely going on. Twenty five years of success and suddenly things are going sideways-Something in your process or materials must have changed.

What are you using for casing? 2 1/2" beef middles are best- Have you changed casing to fibrous or collagen in last 3 years. Especially so early on it is unlikely that it is case hardening.
This almost sounds like the membrane is not permeable and the gases and moisture are being trapped.
Were they well soaked dependant on type?
Were the casings well pricked to encourage moisture and gas release?

I am not concerned with your spices, but curious as to salt %-type of sugar and %-type of cure and dosage.
Was a starter culture used? What type and dose?

If a starter was used, Did you incubate high humidity-90% RH above 28c for 15-20 hours before taking to the cold room?.
Is there a cross breeze or any ventilation in your cold room?

Your cold room temps indeed seem quite low if using a starter-
For aging-I have best success with 10C-12C and 55% to 65% RH

I usually press for 5-7 days after a week of aging. This usually corrects the shape and provides uniformity

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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Posted By: Margi Cintrano
Date Posted: 01 July 2017 at 02:40

All  I know is that it is quite similar to the one made in the Island of  Mallorca (Balearic Islands, Spain). 


Hope you are able to solve your dilema .. 

Have a wonderful summer. 




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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


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