banshee370 Posted November 22, 2003 Report Share Posted November 22, 2003 Well....... Meat sent me my RZ tranny w/ a special treat in the box... One home made Soupie. I think there was a tranny in the box but I havent gotten that far yet... I should have taken a pic of it.... but lets just say there isnt anything left after maybe 10 minutes. They are Soooooooooooooooooooooooooooo F'n good. Can I order maybe 5lbs of Soupies Meat??? THANK YOU!! I wish I could explain the flavor of these things... I feel like Homer Simpson drooling over a doughnut Quote Link to comment Share on other sites More sharing options...
2003bansheeman350 Posted November 22, 2003 Report Share Posted November 22, 2003 wats a soupie? Quote Link to comment Share on other sites More sharing options...
Meat Posted November 22, 2003 Report Share Posted November 22, 2003 that was a garlic one, I have regs and hots, but the best ones are the deer tenderloin ones. Hope you drank a cold beer with it, they're better with a beer to wash em down. Glad to hear ya liked em, most guys do. Its definetly a different taste, sorta like pepperoni and...... I dunno, I dunno but they are good. I got about 40 more of em soakin' in olive oil. The one you ate is one year old, they gotta age like fine wine. Quote Link to comment Share on other sites More sharing options...
Meat Posted November 22, 2003 Report Share Posted November 22, 2003 wats a soupie? Glad you asked. Soupies are nothing more than ground spiced pork\ham stuffed into casings and cured, soupies recipes are very guarded. I can give yas the basics, but nothing exact. Soupies are an Italian recipe, the full\real name for em is suprasatta, and I prolly spelled that wrong. 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 local fire company holds their annual "soupie bowl" and contestants bring their best soupies to be judged. Makin' them is not an easy process, you get about 5 of your buddies together in January or February, a pile of beer and nice clean cold garage to work in. You cant just make 10 soupies, there's too much work involved to just making a few soupies. Last year we made over 300 for our crew of 5 guys. We all got about 55 soupies out of the deal. We made some "regulars" some "hots" and some "garlic", this year we made some using deer tenderloin. 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. So there yas go.... you learned something new today. Soupies !!!!!!!!!!!! http://www.thebansheezone.com/Bansheezone/Soupies.htm Can I order maybe 5lbs of Soupies ??? Trade me something I wish I could explain the flavor of these things Its like nothing else I can think of, sorta like pepperoni. Gotta slice em thin. Damn im jonesin' for soupie now Quote Link to comment Share on other sites More sharing options...
BenBB Posted November 22, 2003 Report Share Posted November 22, 2003 Mmm sounds good, I've been wonderin' exactly what they were for a couple years. I'd trade ya some frozen, skinned, roasted hot green chile (from Hatch, NM, best there is) fer a soupie...got about a bushel and a half left in the freezer from this year's crop, we started with 3 bushels...not quite as labor-intensive to roast, skin & bag 'em as buildin' a soupie but damn good stuff... Quote Link to comment Share on other sites More sharing options...
banshee370 Posted November 24, 2003 Author Report Share Posted November 24, 2003 Meat: What do you need in trade for a few lbs? I guess I ate it wrong.. I cut it in chunks about 1" at a time, and since I dont drink beer I had a nica tall glass of Ice Water... As a friend would say... it was almost as good as sex If that was the garlic.. then I'd love to try the regulars.. Im not into the hot/spicy stuff benbb: These are worth trading something for Thanks again Meat! Quote Link to comment Share on other sites More sharing options...
Cotton eyed Joe Posted November 24, 2003 Report Share Posted November 24, 2003 LOL We need to start the BHQ Cooking Club. If I get a Dutch Oven for X-Mas I guess I'll throw something in. Quote Link to comment Share on other sites More sharing options...
XTShee Posted November 24, 2003 Report Share Posted November 24, 2003 These things sound good, Hell they must be with the effort you put in to making em I'll trade ya a bottle of my special NZ home brew Drambuie or Wiskey for a couple. Double distilled for extra purity and aged for at least 1 year. Guaranteed to get ya nailed Quote Link to comment Share on other sites More sharing options...
banshee370 Posted November 24, 2003 Author Report Share Posted November 24, 2003 Stan: Those dutch ovens KICK f'n ASS! Last New years in Glamis a friend of the group made MANY meals/desserts in one... Lets just say I didnt want to go home. Make it out to Dumont and you will be able to enjoy some of them too! this talk about food is makin my stomach scream! Quote Link to comment Share on other sites More sharing options...
Meat Posted November 25, 2003 Report Share Posted November 25, 2003 Ben lets do it. I have never been a hot pepper fan, but id be willing to give em a try. Walter, I can hook you up with some regs, I dont have many left, about 30 of em total so there's no trading pounds of soupie. B if you ever make it down to Shamokin' you'll just owe me a beer or 3, and you gotta pound one down with me too. XTShee..... I would definitly trade ya a couple for some of that 1 year old extra pure, double distilled home brewed Drambuie. Id throw in a pile of jerky too. I know you wanna try jerky But shipping to NZ... wow. I guess I could do it if your up for it. Guys I cant tell you what these things are exactly worth, but they do sell em at a few local stores for $10 bucks a soupie. So if anyone wants to deal, trade me your stuff in $10 dollars increments. I'll give you 3 soupies worth about $30 bucks for.... $30 bucks worth of whatever you have to trade. Make sense ? I guess I could go and buy some too if anyone wants to send cash.... but Im not sure If I could buy em anywhere, they're sorta seasonal. Quote Link to comment Share on other sites More sharing options...
banshee370 Posted November 26, 2003 Author Report Share Posted November 26, 2003 Ben lets do it. I have never been a hot pepper fan, but id be willing to give em a try. Walter, I can hook you up with some regs, I dont have many left, about 30 of em total so there's no trading pounds of soupie. B if you ever make it down to Shamokin' you'll just owe me a beer or 3, and you gotta pound one down with me too. XTShee..... I would definitly trade ya a couple for some of that 1 year old extra pure, double distilled home brewed Drambuie. Id throw in a pile of jerky too. I know you wanna try jerky But shipping to NZ... wow. I guess I could do it if your up for it. Guys I cant tell you what these things are exactly worth, but they do sell em at a few local stores for $10 bucks a soupie. So if anyone wants to deal, trade me your stuff in $10 dollars increments. I'll give you 3 soupies worth about $30 bucks for.... $30 bucks worth of whatever you have to trade. Make sense ? I guess I could go and buy some too if anyone wants to send cash.... but Im not sure If I could buy em anywhere, they're sorta seasonal. Denny: whats your paypal addy? I'll send ya $ for a couple Or let me know what you may need for parts..... and I'd be more than happy to supply you w/ a few beers Quote Link to comment Share on other sites More sharing options...
Stomp77 Posted December 5, 2003 Report Share Posted December 5, 2003 A buddy of mine just came back from the amish country and he brought back this round, fat, almost sausage like thing that i thought was jerky. 2 bites later i was in heaven! I kept burpin that thing up all day, and it tasted GREAT! I loved it, he only had a couple but, they sound exactly like a soupie, best damn thing i have ever tasted (almost) Quote Link to comment Share on other sites More sharing options...
Meat Posted December 6, 2003 Report Share Posted December 6, 2003 Stomp I dont think you had a soupie. Soupies are flat, not round. Actually they are 3\4 inch thick and about 9 inches long. very thin casings. they have the consisticancy(sp) of pepperoni. They're good. I have a few to ship out right now.... I found a store selling them for $8 dollars a soupie. I havent tried em so I dont know if they're any good, but all soupie is good. We'll be making our batch next moth. late january. My stash is getting low, I have about 25 of em left from last years batch. Thats alot of soupie. Quote Link to comment Share on other sites More sharing options...
txblueshee Posted December 6, 2003 Report Share Posted December 6, 2003 MEAT, Put a couple back for me if you would....please. I just picked up a new job and I wanna get one for me and pops. If you run out..no biggie, i'll catch the next batch(hopefully). BTW: I MISS THE SHAKE AVATAR!!! Mike Quote Link to comment Share on other sites More sharing options...
Meat Posted December 6, 2003 Report Share Posted December 6, 2003 yes Shake was good, but Carl stays for a now. I hope to get atleast 50 soupies out this upcoming batch. They need to cure for atleast 9 months. Quote Link to comment Share on other sites More sharing options...
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