Homemade Sopressata

• Meat

  • 1 lb Pork back, fat
  • 4 lbs Pork shoulder, boneless

• Produce

  • 1 tsp Garlic

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 60 g Kosher salt
  • 1 tsp Red pepper flakes, hot

• Dairy

  • 1/2 cup Nonfat dry milk, powder

• Prepared

  • 1 tsp Bactoferm f-rm-52 starter culture

• Beer, Wine & Liquor

  • 1/4 cup Pinot bianco or comparable dry white wine

• Liquids

  • 1/4 cup Distilled water

• Other

  • 1 level teaspoon / 6 grams Insta Cure #2
  • 3 tablespoons / 30 grams dextrose
  • 12 to 14 inches / 30 to 35 centimeters hog middle casings, soaked in tepid water for at least 30 minutes and rinsed

Found on ifoodblogger.com

Ingredients

• 1 pound / 450 grams pork back fat, diced
• 4 pounds / 1800 grams boneless pork shoulder, diced
• 1 tsp / 5 g Bactoferm F-RM-52 starter culture
• 1⁄4 cup / 60 milliliters distilled water
• 60 g kosher salt
• 1 level teaspoon / 6 grams Insta Cure #2
• 1⁄2 cup / 70 grams nonfat dry milk powder
• 3 tablespoons / 30 grams dextrose
• 1 tsp / 3 grams ground black pepper (or white pepper)
• 1 tsp / 6 grams minced garlic
• 1 tsp / 2 grams hot red pepper flakes (optional)
• 1⁄4 cup / 60 milliliters Pinot Bianco or comparable dry white wine (optional)
• 12 to 14 inches / 30 to 35 centimeters hog middle casings, soaked in tepid water for at least 30 minutes and rinsed

Directions

• While the fat is very cold, grind it through the medium die (6mm / ¼ inch) into a bowl set in ice Chill while you grind the meat through the large die (12mm / ½ inch). Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients.
• Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or using a meat mixer, until the seasonings are thoroughly distributed, 1 to 2 minutes.
• Stuff the sausage into casings. Tie the ends of the hog middle, if using. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. Hang the sausage at room temperature, ideally 85 degrees F./29 degrees C., for 12 hours to “incubate” the bacteria; the beneficial bacteria will grow and produce more lactic acid at a warmer temperature.
• Weigh your sausages and write down the weight.
• Hang the sausage in the curing chamber (ideally at 60 degrees F./15 degrees C. with 60 to 70 percent humidity) until completely dry or until it’s lost 30 percent of its weight. The time will differ depending on the size of the casings you use and your drying conditions— roughly 3 to 4 weeks.