This Homemade Soppressata is some of the best you will ever have
It’s a long process but so worth it in the end
This is what you need to make it
Equipment and materials needed
meat grinder
Sausage stuffer
2 inch dried hog intestine casing
meat string
scissors
Ingredients ( 10 Lb batch )
8 lbs Lean pork cubed in 1 to 2 inch pieces (darker the better )
2 lbs pork fat cubed in 1 inch pieces (whiter & harder the better )
1/3 Tsp bacoferm FRM-52
2 Tsp Instacure # 2
2 Tsp red pepper flake
2 Tsp ground black pepper
2 Tsp minced fresh garlic
6 Tbsp Dextrose
1/2 cup kosher salt
1 cup dry milk powder ( nonfat)
1/2 cup distilled water
1/2 cup pinot grigio wine
3 Comments
Love this soppressata!!!
❤half rican half guido thats me . Amo Sardinia grandmas place and 🤌🏻🇵🇷🫶🏼🙏🏻💋🫡🫡🫡 we need to bring some of the brothers from the north end down to Central Florida because there’s not a lot of original Italian places here like it is back home. I would have to put in a week in advance for Scally bread because they don’t wanna make it ahead and let it go to waste because these people around here don’t know how to eat Italian. But if your brothers know of somebody that you could recommend that is true not canned stuff true Italian, and Central Florida let me know between Orlando and Tampa.
👍👍👍