Few Weeks ....

[BHC]

Head down to Jackson to my wife's cousins house with a few members of my family to make soppressata, &  Capicola, 200 lbs lots of work but worth it 

[NJNewbie]

Need Pics of this!

 

 

Ive been saving my goose breast this year, I want to take to a processor and have them make salami or soppressata

[electric10162]

I'll be wanting some of that Gaba gool!!

[BHC]

Today is here, we drove down to Jackson to my wife's cousins house with some of my family.  Started cutting the meat at 10am, 200 lbs., making soppressata, dry sausage which will be done tomorrow,  and fresh sausage.  

Of course everyone brings something,  my wife made puerto rican pernil which she prepared on Thursday and it marinated for 30 hrs, cooked in the oven for 12 plus hrs with rice and garndouls which she got up at 4am to make. 

We are both exhausted,  leaving at 7pm to beat the storm home

[BHC]

[Bowman45]

I'm drooling over here!

[hammer4reel]

Looks great

[BHC]

https://www.tiktok.com/t/ZT2kVogUc/

[Tail Chaser]

Where do you hang them to dry.

I remember my grandfather would hang them on the back porch every year. It looks like you walked into an Italian market.

After the sausage dried he would pack them in jars of oil to keep them for the year 

The basement was full of racks with jars of sausage, gardeniar, mushrooms, olives and of course tomato sauce (gravy). They would make their own cheese and wine.

I wish I had the time and energy. I miss it

[BHC]

My wife's cousin has a huge garage with hooks to hang from.

My basement had plenty of tomatoe sauce we made back in early September,  we are running low ...September can't get here soon enough 

[BHC]

[ratherbhunting]

16 minutes ago, BHC said:

Wow, looks great.