The annual (4th time for me) Supersat Production weekend. Started Friday night by cubing 240# of boneless pork butts and grinding them up. Then we seasoned them with table salt and spicy red pepper sauce. Saturday we stuffed all day long. As you can, see there is no real measurement for the salt, 11 hand scoops for 30#. Frank who has been making it for over 30 years uses the same recipe as his parents and grandparents. He was born in Calabria and it was their local way to make it. The supersat is still sitting on his back porch which is not heated but warmer than outside. Tuesday is hanging day. It will hang in his detached garage until some time in April, and when necessary he will turn on a space heater to keep it from freezing. Before we stuff we sample the raw pork to see if its spicy enough and if not we add red pepper flakes. Being the only Irishman in the group, I feel a little pressure to taste so I always do it once and thats it. Frank and his sons will taste test all day. I get 30# for my cut, and last year it ran out by August so I plan to be a little stingier with it this year.
Posted on: Mon, 26 Jan 2015 23:56:00 +0000
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