September 5, 2021

March 3, 2019

Sopressata and more

Sopressata, Cacciatore & Capicola day!

Made a bunch of sopressata and cacciatore also 4 capicolas! Pictures below....

 Fermenting overnight

Ready to hang
Where it all happens


Nice white mold

Beautiful white mold already!



Capicola's! 😃 

I squeeze the capicola's into beef bungs. 


Netted capicola

Capicola hanging

So in about 6-8 weeks this will be done! 

October 9, 2016

Lonza time!

Two days of briining
Wrap in cheese cloth 
I use the salt box method. Just rub it all over and what sticks is the final salting

That time of the year. Let's kick it off with some Lonza!

Now the long wait for 30% weight loss.


 Netting. I pass it through a PVC pipe much easier. 

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.