Bombdog

No doubt...and can we please include her mother too? Without them I wouldn't be near the cook I am today.

HOLY COW! Rachel Ray on ICA? I just saw a promo for an upcoming show (Nov 12) that has Rachel Ray and Mario vs Bobby and Giana Delaurentis. So, what is Rachel going to do with the extra 30 minutes she has?

The only colagen casing I've used are currently hanging with coppa stuffed inside. It's too early to give any reviews. I've personally become rather fond of the larger beef middle casings. I suppose it's just a personal thing, but I like the larger size.

Congrats! and you're quite welcome.

I haven't sprayed mine either. I put some old Parmesan rinds in the door a couple of months ago and just this last time finally got some white mold. I don't know about that bottom picture though. My mold was the white powdery type, not fuzzy.

I'm sorry I didn't specify, yes those are beef middles I hand dice the sopressata and try not get the fat too large...but some of it is. I still like it!

Me? I took mine down late last week...perfect! ← Yes - you - sorry. How long did you hang it. Any photos? This is my first larger salami and I would like to be sure of color etc... Also how long did you incubate? If you recal? ← It hung for about 3.5 weeks. I don't have any pics of this batch, but here is one of the last and it looks just like this one

Me? I took mine down late last week...perfect!

I did a couple of quick searches and found two references to the perfect serving temperature. One recommends 145-160F and another specifies 150F.

I mostly have used the F-RM-52, and used the oven with a light on. I sat a digital thermometer on top of a half pan filled with salami and it read 78 F. So far (knock on wood) it's worked everytime for me.

I've never smoked jowls, just cured and then hung. I've never had any problems with mold using that method. The only time I have had any green mold was a result of (to my thinking) hanging too much and not getting sufficient air circulation in the chamber. With that reasoning, I would suspect that the cheesecloth might be the culprit. OTH, I really don't know, just guessing.

I just checked out all the clips on FTV, Great stuff Chris! You're a STAR! edited to add, with his own wikipedia page (and a few spelling errors)

So may choices, indeed....but...hands down, the FAVORITE Bone in rib eye (double thick cut please)

Marlene has it right....Delmonico's for sure! Best steak I have EVER had.

Michael, that reminds me of something -- is there any reason one could not use sea salt vs Koscher? Other than maybe cost. Thx ← Mark My take on sea salt is that you could, but it wouldn't be near as effective. I believe that the structure of kosher salt (flakes) is much more conducive to drawing liquid from the meat.

I think it sounds adventurous and can't wait to hear how they turn out!

I found one in Professional Charcuterie by Kinsella and Harvey. I'm not sure I can quote the recipe, so I'll just list some ingredients and see if it will fly. They call for beef at the standard ratio of 20 percent fat and then salt, sage, thyme, cloves, nutmeg, onion powder and dried parsley. Hope that helps

You mean smoked and not smoked? The other thing I have used that works nicely a the end of a procuitto - I buy them from a local italian market. I like not only the gelatin, but that slightly sweet flavor. Hey Dave -- I jut put up some Soppreseta - like yours in beef middles(camera is at my office- so not photos yet) - how long do you think the "hang-time" will be? ← Yes, both smoked and non smoked. The fat back I get, normally comes with the skin on. I've used that and the skin from smoked bacon. I think I normally have about 3 wks (+ or -) hang time on the sopressata. I'm sure the conditions in the curing chamber affect that time frame, so your mileage may vary.

I've used both Mark. Michael is sooooo right! It's like having a jar of stock jello in the refrigerator when you go to use some.

You can try here

Of course! Although I'm pretty full of stuff right now. I just boned out two shoulders today and removed the coppa's. I'll get them in the cure tomorrow. I got the 100mm collagen casings with the last order.

I got some of it last time I ordered. I haven't yet tried it, but had the same thoughts.

I use F-RM-52, as called for in recipes in the book, dry curing salami.

An "avian Don Knotts".... I don't think I'll ever get past that mental image!

Here is the sopressata, tied, weighed and ready to hang. Pre hang wt is 15 lbs 15.5 oz.