Homemade Sopressata Step by Step by an Italian at home in your fridge AUTHENTIC method

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Homemade Sopressata Step by Step by an Italian at home in your fridge AUTHENTIC method

Рет қаралды 23,949

Cooking with an Italian

Күн бұрын

Пікірлер: 61

@alteredLori 29 күн бұрын

OH MY WORD!!!!!!! Do I like it? I could not wait another week. I had to take one out now and see. I made smaller ones using hog casings. WE LOVE IT! I can't believe I made it. We had some soppressata from the only Italian supermarket I know that sells it. Grocery stores ones are awful. It was ok not nearly as good as your recipe. I made about 10 links. Just a small batch to see if we like it. I will make at least a 10 lb batch to have on hand and PROUDLY give as gifts to family and friends! Mine has a little heat too and the wine is a great touch! GRAZIE SIGNORE!!!! I will post your channel on all my social media I hang out in!

@CookingwithanItalian 21 күн бұрын

Thank you very much for the lovely comment. Soppressata is very good. Grazie mille ciaooo. 👋👋😁😁

@johnsyswrld 9 күн бұрын

I seriously love your channel! Thank you for showing us all these classic Italian cured meats and the process. I have made guanciale, capicola and pancetta with your help. Would love to get you on our foodie podcast... Thanks again from California!

@CookingwithanItalian 9 күн бұрын

Thank you very much for the lovely comment, I am very happy you like my Italian style. If you need any help let me know. Ciaoooo from UK. 😁😁👋👋

@alteredLori Ай бұрын

I have another week to wait for mine! followed your technique! Patience is not one of my better virtues. lol

@CookingwithanItalian Ай бұрын

Wait, and let me know if you like. 👋👋

@roseannamarotta5864 7 ай бұрын

I just found your channel and I am obsessed on learning how to cook like an Italian, This is the best video so far for making Soppressata.. I am going to try and make this it looks delicious.. Thank you for sharing your recipe with all of us.

@CookingwithanItalian 7 ай бұрын

Thank you very much for the lovely comment. If you need any help let me know. Ciaoooo 😁😁👋👋👋

@jackiegillings6030 7 ай бұрын

hi guys...i used 1000 grams of pork shoulder roast.....but if u follow pieros recipe exactly....its delicious...truly delicious....give it a try....its the real deal....thanks piero .... awesome....jackie g

@CookingwithanItalian 7 ай бұрын

Thank you very much 😁😁

@DragonTVSJC Жыл бұрын

my favorite cold cut is spicy sopressata

@edhlavaty6914 5 ай бұрын

Excellent.I do it similar but with Kielbasa casings. Basically cuts the dry time to 3 weeks to 30 days for the bigger,longer ones.

@CookingwithanItalian 5 ай бұрын

👍👍👋👋

@alteredLori Ай бұрын

well dang, why didn't I think of that! I am planning on making it next week. GREAT IDEA! I have plenty of those.

@CookingwithanItalian Ай бұрын

Let me know if you need any help. 👋👋

@alteredLori 29 күн бұрын

I just took one of the pieces of the soppressata out using the hog casings!!! YES SIR!!! a little over 3 weeks and it's the best ever! Thank you for your valuable info! Now I will make 10 lbs without batting an eye! lol

@theotherohlourdespadua1131 2 жыл бұрын

I am always fascinated by Italian cured meats. They are far more varied compared to my country's. This one's nice...

@CookingwithanItalian 2 жыл бұрын

Thank you very much and I hope you try it. Ciaoooo 😁😁

@virginiabird3447 5 күн бұрын

Thank you so much for preparing this VDO - I love it! What kind of casing do you use and how wide is it ... 5 - 6 cm? I see there are many types of casing - hog, lamb and collagen - which one is best for salami? Gracie!!

@CookingwithanItalian 5 күн бұрын

All skin is good, l prefer natural asck your butcher. Pork skin is more comune. If you want make a big salami you need beef skin. 👋👋

@virginiabird3447 5 күн бұрын

@@CookingwithanItalian Grazie mille 🙂 ... how wide ? ... how many centimeter?

@CookingwithanItalian 5 күн бұрын

55mm skin

@virginiabird3447 5 күн бұрын

@@CookingwithanItalian Grazie mille!! 🙂

@CookingwithanItalian 5 күн бұрын

If you need any help let me know. Ciaoooo

@DGirlinTX Жыл бұрын

Best video I’ve seen so far! Wonderful…thank you! Also, does it drip while curing in the frig?

@CookingwithanItalian Жыл бұрын

Thank you very much 👋👋

@our-duoduo Жыл бұрын

太喜欢您的杰作了

@julianokuzhicov 2 жыл бұрын

Thank you for recipe- i will trie do this. but is sommer is it okej anyvay

@CookingwithanItalian 2 жыл бұрын

Yes, follow the recipe, and let me know. Ciaoooo

@brianpine7086 Жыл бұрын

The red pepper sauce was sweet? I have both Calabrian sweet and hot red pepper sauce, what would you recommend. I like spicy sausage myself. Thanking you in advance for your help. Brian

@CookingwithanItalian Жыл бұрын

The sauce you both is perfect. If you like spicy put in. 👋👋

@Dustwheel Жыл бұрын

Ive made sausage secca for many years. Always use shoulder, I'm interested in the loin with belly and fat. Is this just as good? Do you prefer it this way? Interesting. Grazie mille.

@CookingwithanItalian Жыл бұрын

Shoulder and belly is very good. I use loin because I like less fat, and tastes very good. Ciaoooo 👋👋👋

@hoobeydoobey1267 2 ай бұрын

The sausage was pressed at room temp for 48 hours and didn't spoil?

@CookingwithanItalian 2 ай бұрын

Maybe the weight wasn't enough.

@hoobeydoobey1267 2 ай бұрын

@@CookingwithanItalian I'm asking if that's what you did? Or did you let it sit in the fridge with the weight on it? The video makes it appear you left it on the counter for 2 days. I'd think meat would spoil setting out for 2 days on the counter.

@lawrencelivingstone5651 Ай бұрын

@@hoobeydoobey1267 I believe he left it out for 48hrs, like his other fermented charcuterie. Fermentation encourages/starts creating good bacteria to help with preservation. There is about 1 million hours of video on YT explaining it.

@markcampolo577 Жыл бұрын

Ciao ! ! The casing is pork or beef casings ? My cousin says I can find large pork casings to make soprasatta ? I think only the beef casings would be large enough correct ? Also what are your thoughts on the non natural casings ? Molte grazie !! Buona fortuna tutti !!

@CookingwithanItalian Жыл бұрын

Ciao Mark. The large size is beef. If you find the natural casings is much better. If you need any help let me know. Grazie mille e buona fortuna anche a te. Ciaoooo 😁😁😁😁

@claudiodilorenzo2306 2 жыл бұрын

SUPER 😘🇮🇹🇮🇹🇮🇹

@CookingwithanItalian 2 жыл бұрын

Grazie mille ❤️❤️

@DGirlinTX Жыл бұрын

Also, do you continue to store it in the refrigerator, do you freeze it for future use?

@CookingwithanItalian Жыл бұрын

Live in the fridge. 😁😁

@CookingwithanItalian Жыл бұрын

Live in the fridge. You can keep it in the fridge 3/4 month. 👍

@DGirlinTX Жыл бұрын

@@CookingwithanItalian Thank you so much!

@tinomacchia5410 Жыл бұрын

ciao, quindi puoi curare la soppressata in frigo? non hai bisogno di ventilazione?

@CookingwithanItalian Жыл бұрын

Ciao, i frigoriferi di casa hann un po' di ventilazione, non è la stessa cosa dei frigo professionali. Ma ti posso garantire che in piccole quantità io faccio salumi a casa da più di 25 anni. Prova e fammi sapere. Ciaoooo. 😁😁

@tinomacchia5410 Жыл бұрын

@@CookingwithanItalian thank you

@tinomacchia5410 Жыл бұрын

@@CookingwithanItalian thank you

@CookingwithanItalian Жыл бұрын

👍👍😁😁 Ciao.

@user-pz4cz3bj4t 5 ай бұрын

To make sopprasata do u have to add the pork belly or is the pork loin good enough

@CookingwithanItalian 5 ай бұрын

Yes pork belly is important. 😁😁

@user-pz4cz3bj4t 5 ай бұрын

Ok thank u . I watched your video and I like it a lot so they way u make yours just sea salt is enough for curing the meat in the fridge does the fridge have to be set to a certain temperature and to know when it is cured am I looking for hardness thank u

@user-pz4cz3bj4t 5 ай бұрын

And is bacon considered pork belly can I use that as well when mixing in the pork

@anthonycosta6461 6 ай бұрын

When you press down you leave out?

@CookingwithanItalian 6 ай бұрын

I leave it out for 24h.

@anthonycosta6461 6 ай бұрын

Grazie

@user-md8og6ie6e Жыл бұрын

In your soppressata recipe I see you DO NOT use a starter culture is that correct or a curing chamber. I want to make it with your recipe but what can I substitute for red pepper sauce I cannot eat anything hot or very spicy.

@CookingwithanItalian Жыл бұрын

I don't use any starter cultures, and not curing salt. Only natural sea salt. Red pepper sauce is simple you can bay in supermarket. Let me know if you need any help. 👋👋

@SS-pi2yi 11 ай бұрын

@@CookingwithanItalian I love your recipe since it does not contain any starter cultures or curing salts but: 1) is there any specific / important tips to follow to ensure all goes good/safe when doing it this way without curing salts or starter cultures etc? 2a) In the video you stated you have been doing salumi for 30 yrs. Have you ever had any issues when not using curing salts? b) what temperature (and % humidity if known) were you drying the sopressata when doing it outside the fridge (I assume a cold room or cantina)? 3) You also stated you have been drying it in the fridge for about 10 yrs. Have you ever noticed/tasted that the sopressata may indeed take on fridge odors in the final cured meat? 4) Lastly did you ever make your red pepper sauce video ? Thank you for sharing.