Friday, May 1, 2009


The other day i made Sobresada. Its the spanish version of the italian sopressata, except for that its a ground salami, which then gets pulsed in the food processor and then cures. The end result is more like a pate one can spread, then a salami you can slice. The meat to fat ratio is 1:1 , so its very creamy. I decided not to pulse it for several reasons, the main one being i didn't have enough time to do such a large batch in my dinky food processor. While grinding it, it already looked pretty smooth and mushy so hopefully i get a good product. Like most spanish salami's there is a lot of smoked paprika involved. Infact this salami takes a shitload. 
I used beef middles as my casings but my last few casing purchases have really been a disappointment. They seem to break every few inches which is INCREDIBLY annoying. So i stopped 1/2 way through and began using the saran wrap casing above. I'm not sure what its actually called, so i call it saran wrap casing. It looks like a roll of seran wrap, only 20 times more expensive. I just recently got it but i have already planned out my next twelve things id like to experiment with. 
Basically, in a nut shell, you lay your meat down, wet the wrap, and roll like you would a roulade of sorts. Tie it up, poke your holes and hang. I'm in the beginning stages of experimenting with it, im sure i will come across some obstacles and i wont get it perfect for another few tries. But anything that doesn't take up valuable fridge space like natural casings is worth a try ...or even two...

1 comment:

scott said...

Do you not like collagen? I use them exclusively for the exact reason you mentioned, tired of restuffing, which usually led to smearing.