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Soupies
- Thread starter wired45
- Start date
- Joined
- Feb 17, 2006
- Messages
- 5,822
I have been hunting my whole life............whats a soupie? ...pickled meat!
soon as we make a kill and gut, we take the tenderloins out and fry'em up with a little butter and onions..........delicious!!:thumbup: after butchering we save a lot of scraps to make pepperoni-venison sticks too!:thumbup: yummies!
soon as we make a kill and gut, we take the tenderloins out and fry'em up with a little butter and onions..........delicious!!:thumbup:
after butchering we save a lot of scraps to make pepperoni-venison sticks too!:thumbup: yummies!
- Joined
- Jul 27, 2005
- Messages
- 8,161
"posted in another forum, I knew what they were but this sums it up well"
Soupies are nothing more than ground spiced pork\ham(Deer) stuffed into casings and cured, soupies recipes are very guarded.
Soupies are an Italian recipe, the full\real name for em is suprasatta. Everyone just calls em soupies. Years ago only a few local guys made these soupies, but now-a-days there a alot of local guys making them. They are similar to pepperoni's.
The process....
Buy a ton of pork. Grind up the pork in a meat grinder, catch it in 5 gallon buckets. When the 5 gallon buckets are full of ground pork its time to mix in the spices, the spices make or break the soupie and I wont tell yas what spices we use. Take a drill and mount a big badass paint mixer to the drill, proceed to mix in the spices with ground pork in the 5 gallon buckets. For 300 soupies you will need about 7 or 8, five gallon bucket fulls of ground pork. These things are very labor intensive. If you enjoy making home made beef or deer jerky, you'll enjoy and understand the work that goes into soupie production. Ok, after the soupies and spices are mixed, take the ground spiced pork and mash it through the meat grinder once again(second time through the grinder), but this time it doesn't go into a bucket, it gets stuffed into casings..... like a sausage.... or pepperoni. The casings need to be handwashed inside and out and we clean em with lemon juice. One or 2 guys will clean casing for 4 or 5 hours.... Now get one guy to feed the meat grinder, one guy is working the ground spiced meat into the casings and a third guy ties off the casings with string. Tying the casings is labor intensive and prolly the worst job. We take turns on all the jobs, but we heavily rotate the tying job, your fingers get sore and blistered from tying casings. Other guys are mixing meat\spices with the paint mixer, cleaning the casings, cutting string, or whatever. It took 5 of us to 2 full drunken nights to make 300 soupies, it takes atleast 5 more get togethers to finish the whole process. Ok..... once the ground spiced pork is in the casing it looks just like a fat round sausage. Soupies are on average 10 inches long and 2 to 3 inches in diameter. Tie off both ends of the casing with string. At this point the soupies are soft and tube shaped. Once you have all 300 or so soupies stuffed, you hang them by their strings off of nails on the rafters of your garage, they hang there for a week. Soupies are made in the cold winter months so you can hang em without em spoiling. After they have hung for a week and they are starting to harden up, its time to press em. A finished soupie is still 10 inches long, but its not round\tube shaped anymore, its pressed almost flat, about 3\4 inch thick. Soupie presses are simply made out of a few 3\4 inch plywood sheets, a pile of 3\4 inch wood spacers and some cinder blocks for weight. So.... we take down all 300 soupies from their hanging nails and put them in this home made press. The press is usually 4 or 5 sheets of 4x8 1\2 plywood. Plywood with the soupies on the plywood with 3\4 inch wood spacers around the soupies, then we put another sheet on top and put more soupies&spacers on the second tier, and then a 3rd and 4th tier and finally put some weight on top of the press to compress the soupies to 3\4 inch thickness. Keep em in the press for 3 or 4 days. Disassemble the press and remove the flattened soupies and hang em back on the nails, where they will hang for about a month. Cant let them freeze and you cant let them get warm. The final step is to put em in 5 gallon buckets filled with extra virgin olive oil. They soak in this oil for a minimum of 8 months before they can be eaten. Most soak em for a year before they eat their soupies, suposedly the longer they cure.... the better they are.
Eating them..... remove\cut the casing off and with a meat slicer or sharp knife, slice the soupie in thin slivers, 1\8th inch slivers. You can get about 75 of these slivers from one full soupie. They go good with beer and a football game, they are great to snack on when your sitting in your treestand too. There's a few local mom&pop stores that make their own soupies and sell em and they sell for about $10 bucks a soupie.
Soupies are nothing more than ground spiced pork\ham(Deer) stuffed into casings and cured, soupies recipes are very guarded.
Soupies are an Italian recipe, the full\real name for em is suprasatta. Everyone just calls em soupies. Years ago only a few local guys made these soupies, but now-a-days there a alot of local guys making them. They are similar to pepperoni's.
The process....
Buy a ton of pork. Grind up the pork in a meat grinder, catch it in 5 gallon buckets. When the 5 gallon buckets are full of ground pork its time to mix in the spices, the spices make or break the soupie and I wont tell yas what spices we use. Take a drill and mount a big badass paint mixer to the drill, proceed to mix in the spices with ground pork in the 5 gallon buckets. For 300 soupies you will need about 7 or 8, five gallon bucket fulls of ground pork. These things are very labor intensive. If you enjoy making home made beef or deer jerky, you'll enjoy and understand the work that goes into soupie production. Ok, after the soupies and spices are mixed, take the ground spiced pork and mash it through the meat grinder once again(second time through the grinder), but this time it doesn't go into a bucket, it gets stuffed into casings..... like a sausage.... or pepperoni. The casings need to be handwashed inside and out and we clean em with lemon juice. One or 2 guys will clean casing for 4 or 5 hours.... Now get one guy to feed the meat grinder, one guy is working the ground spiced meat into the casings and a third guy ties off the casings with string. Tying the casings is labor intensive and prolly the worst job. We take turns on all the jobs, but we heavily rotate the tying job, your fingers get sore and blistered from tying casings. Other guys are mixing meat\spices with the paint mixer, cleaning the casings, cutting string, or whatever. It took 5 of us to 2 full drunken nights to make 300 soupies, it takes atleast 5 more get togethers to finish the whole process. Ok..... once the ground spiced pork is in the casing it looks just like a fat round sausage. Soupies are on average 10 inches long and 2 to 3 inches in diameter. Tie off both ends of the casing with string. At this point the soupies are soft and tube shaped. Once you have all 300 or so soupies stuffed, you hang them by their strings off of nails on the rafters of your garage, they hang there for a week. Soupies are made in the cold winter months so you can hang em without em spoiling. After they have hung for a week and they are starting to harden up, its time to press em. A finished soupie is still 10 inches long, but its not round\tube shaped anymore, its pressed almost flat, about 3\4 inch thick. Soupie presses are simply made out of a few 3\4 inch plywood sheets, a pile of 3\4 inch wood spacers and some cinder blocks for weight. So.... we take down all 300 soupies from their hanging nails and put them in this home made press. The press is usually 4 or 5 sheets of 4x8 1\2 plywood. Plywood with the soupies on the plywood with 3\4 inch wood spacers around the soupies, then we put another sheet on top and put more soupies&spacers on the second tier, and then a 3rd and 4th tier and finally put some weight on top of the press to compress the soupies to 3\4 inch thickness. Keep em in the press for 3 or 4 days. Disassemble the press and remove the flattened soupies and hang em back on the nails, where they will hang for about a month. Cant let them freeze and you cant let them get warm. The final step is to put em in 5 gallon buckets filled with extra virgin olive oil. They soak in this oil for a minimum of 8 months before they can be eaten. Most soak em for a year before they eat their soupies, suposedly the longer they cure.... the better they are.
Eating them..... remove\cut the casing off and with a meat slicer or sharp knife, slice the soupie in thin slivers, 1\8th inch slivers. You can get about 75 of these slivers from one full soupie. They go good with beer and a football game, they are great to snack on when your sitting in your treestand too. There's a few local mom&pop stores that make their own soupies and sell em and they sell for about $10 bucks a soupie.
Do you mix a cure with the meat like that which is done with jerky, etc.? I can't imagine the olive oil alone being able to preserve the meat. Or does it, and I just learned something new?
I have never heard of them, though they sound really good. It sounds like a regional delicacy. Thanks for sharing!
I have never heard of them, though they sound really good. It sounds like a regional delicacy. Thanks for sharing!