October 20, 2015

Sopressata Recipe

1 pound pork fat, diced

4 pounds boneless pork shoulder, diced (Berkshire Pork is the best)

1.5 ounces kosher salt (about 3 tablespoons)

1 teaspoon Curing Salt #2 

1/4 to 1/2 package live starter culture Bactoferm

1/4 cup distilled water

3 tablespoon dextrose (or sugar)

1 teaspoon minced fresh garlic

1 teaspoon fennel powder

1/3 cup red pepper flakes

1/4 cup Grappa

hog casing, beef bungs, or beef middles for stuffing

mold culture if using (linked above)

   Be sure the meat is very, very cold.  The fat can even be partially frozen. Grind it through a large die 1/4" into the bowl of an electric mixer set in ice.

Dissolve the Bactoferm in the water and add it, and the remaining ingredients, to the meat.  Using the paddle attachment, mix on the lowest speed until seasonings 
are thoroughly distributed, being careful to avoid warming the fat, one to two minutes. Take a little and pan fry to taste for seasonings adjustment if needed. 

Stuff tightly into casings. Prick the casings with a sterile pin. Weigh your sausage and record this weight. Spray down sausages with Mold 600 for white mold.  Hang at room temperature for 12 hours to “incubate” the bacteria; the beneficial bacteria 
will grow and produce more lactic acid in warmer temperatures.I sometimes smoke for a day also. 

Move to whatever drying environment you're using.  If using a mold culture (Mold 600) follow the instructions introducing it to your soppressata now.  Ideally, this sauasage should hang at 55 degrees F with 60%-70% humidity.  

The sausage is "done" when it's lost 30 percent of its weight, which usually takes between 3 and 4 weeks depending on the size.


February 23, 2015

Almost all Sopressata is done!

Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's

February 19, 2015

Lonza #1 is done!

Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor!

Lost 33% weight, lets cut her open!

Nice pink color, tender and creamy...delicious!

February 15, 2015

Capicola day!

Soaked in brine for 2 days with pink salt #2 and spices
Rinse with water then give it a red wine bath and pat dry

Casings soaking with oranges in water and bactoferm
Seasoned with paprika, cayenne, fennel pollen, black pepper, and ground juniper berries. 
Easy way to put on netting, otherwise impossible

Remember to tie and weave cord at the end prior to stuffing. 
Tie and ...cut the cord. 

in the pig locker

Hanging and waiting for the magical 33% weight loss!

February 2, 2015


Trying a new recipe for Lonza. I let the loins marinate for only 1 day, then in 30-40 degree for one day wrapped in cheesecloth and salt.
Rubbed off salt and added spices, place in beef bung and dipped in mold. Now in the pig locker. Should be a fast cure.
Here are the 2 loins

The two lighter ones are the Lonza.