Soppressata
Soppressata is a dry-cured, fermented sausage. Typically the meat is larger chunks similar to a small dice. It has a less uniform, more speckled appearance, with some bigger chunks of fat in the slice. Because the fat in this sausage should be distinct from the meat, it’s especially important during the grinding and mixing stages to keep the fat as cold as possible, to avoid smearing the fat on the meat. For best results, freeze pork in cube 30 minutes before grinding. If you do not have a large grinding plate(1/2" holes), dice the meat as small as you can with a knife.
Soppressata is traditionally made with larger hog middles, but hog casings will work as well.
1 pound/450 grams pork back fat, diced
4 pounds / 1800 grams boneless pork shoulder, diced
1 ⁄ 4 cup/20 grams Bactoferm F-RM-52
1 ⁄ 4 cup/60 milliliters distilled water
1 1 ⁄ 2 ounces/40 grams kosher salt (3 tablespoons)
1 teaspoon/6 grams Prague Powder #2
1 ⁄ 2 cup/70 grams nonfat dry milk powder
3 tablespoons/30 grams dextrose
1 teaspoon/3 grams ground white pepper
1 teaspoon/6 grams minced garlic
1 teaspoon/2 grams hot red pepper flakes
1 ⁄ 4 cup/60 milliliters dry white wine
12 to 14 inches/30 to 35 centimeters hog middle or 10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. While the fat is very cold, grind through the large die into a bowl set in ice. Chill while you grind the meat through the large die. Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients. the meat. Using the paddle attachment, mix on the lowest speed until the seasonings are thoroughly distributed, 1 to 2 minutes.
3. Stuff the sausage into casings. Tie the ends of the hog middle, if using. Or, if using hog casings, twist into 8-inch/20-centimeter links. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying.
4. 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.
5. Place meat into the Dry Aging Bags® and seal.
6. Place the sausage on a wire rack and place in the refrigerator until completely dry or until it’s lost 35% of its weight. The time will differ depending on the size of the casings you use and your drying conditions—roughly 2 to 5 weeks.
7. Rotate the meat every few days until the desired weight is reached.