Standard Soppressata

By JeffB

hog casing or beef middles for stuffing
mold culture if using (linked above)

Ingredients

• 1 pound/450 grams farm-raised pork fat, diced
• 4 pounds/1800 kilogram farm-raised boneless pork shoulder, diced
• 2-1/3 ounces/65 grams kosher salt
• 1 teaspoon/7 grams DQ Curing Salt #2
• 3 tablespoon/30 grams dextrose (or sugar)
• 1 teaspoon/6 grams minced fresh garlic
• 1 teaspoon/2 grams red pepper flakes
• 1/4 cup/60 milliliters Pinot Bianco, or comparable dry white wine
• 1/4 to 1/2 package live starter culture Bactoferm
• 1/4 cup/60 milliliters distilled water

Preparation

Step 1

Be sure the meat is very, very cold. The fat can even be partially frozen. Grind it through a large die into the bowl of a standing mixer.
Add the salts, sugar, garlic, red pepper flakes to the meat. Using the paddle attachment, mix on medium speed until seasonings are thoroughly distributed, adding the wine as you mix. Dissolve the Bactoferm in the water and add it to the mixing bowl. Continue to mix until all ingredients are thoroughly incorporated, a minute or so.
Stuff the mixture tightly into casings. Weigh your sausage and record this weight. Hang at room temperature for 12 hours to “incubate” the bacteria; the beneficial bacteria will grow and produce more lactic acid in warmer temperatures.
Move to whatever drying environment you’re using. If using a mold culture, follow the instructions introducing it to your soppressata now. Ideally, this sauasage should hang at 60 degrees F./15 degrees C. 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. When it’s lost that weight, slice thinly to serve. To store it, wrap it in parchment and refrigerate.