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.