First Time Making Sopressata by stixandpickx 4 Comments Meancvar 2 years ago Ok this is the advanced class! -Why-Not-This-Name- 2 years ago We made Bresaola a few years back and wow! I’m sure your stuff is going to be amazing. If I ever do it again, definitely need a real meat slicer. M_di_uccello 2 years ago Remember keep the temp a consistent 4c. stixandpickx 2 years ago Its my first time making sopressata. My cantina is pretty steady always between 7 and 9 Celsius, and humidity is always around 60%Any tips would be greatly appreciatedWrite A CommentYou must be logged in to post a comment.
-Why-Not-This-Name- 2 years ago We made Bresaola a few years back and wow! I’m sure your stuff is going to be amazing. If I ever do it again, definitely need a real meat slicer.
stixandpickx 2 years ago Its my first time making sopressata. My cantina is pretty steady always between 7 and 9 Celsius, and humidity is always around 60%Any tips would be greatly appreciated
4 Comments
Ok this is the advanced class!
We made Bresaola a few years back and wow! I’m sure your stuff is going to be amazing. If I ever do it again, definitely need a real meat slicer.
Remember keep the temp a consistent 4c.
Its my first time making sopressata. My cantina is pretty steady always between 7 and 9 Celsius, and humidity is always around 60%
Any tips would be greatly appreciated