Soppressata is fabricated with accustomed flavors such as cumin, atramentous pepper, red pepper and chilli peppers which are added to the meat which is again aged. Depending on the blazon of product, the crumbling action may aftermost from a minimum of thirty to a best of one hundred days.
|pork butt||800 g||1.76 lb.|
|back fat||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose||10 g||2 tsp.|
|black pepper||2.0 g||1 tsp.|
|red pepper flakes||1.0 g||½ tsp.|
|whole peppercorns||2.0 g||1 tsp.|
|chili powder||1.0 g||½ tsp.|
|garlic powder||1.5 g||½ tsp.|
- Grind meat and fat through ½” (12 mm) plate.
- Mix arena meat with all ingredients.
- Pack deeply in a container, awning with bolt and air-condition for 48 hours.
- Grind through ⅜” (10 mm) plate.
- Stuff into 60 mm, 8-10” continued hog middles.
- Hang sausage at 68º F (20º C), 80-90% clamminess for 2 days.
- If begrimed acidity is desired, administer algid smoke for 2 days.
- Hold sausage at about 56º F (14º C), 80% clamminess for about 2 months until it loses about 30% of its aboriginal weight.
- If cast appears clean it off with a bolt aqueous with vinegar. You can algid smoke sausage afresh for a few hours which prevents the accumulation of mold.