Wednesday, June 3, 2009
Sopressate di Calabria
Well, in the style of Calabria, at least. This has always been my favorite salame. However, all the recipes I have found to this point have been uninspired. So, I decided to try my own. This is based on several recipes(Poli, Ruhlman, Bertolli, Kutas) I went with a high percentage of dried hot pepper powder from Calabria(about .5%) also added .1% crushed red pepper, along with some black pepper, white pepper, fresh garlic and white wine with a splash of vermouth. Cure #2 and F-LC starter were used as well. What I can't figure out is why with all that pepper powder, I can't get that nice red color. I sprayed them with some M-EK-4 mold. They will ferment at about 70 degrees for roughly 48 hours. They were stuffed in 60mm collagen casings.