You can make traditional Soppressata at home: [ Ссылка ]
Easy to make with these components:
UMAi Dry 70mm Dry Sausage Kit: [ Ссылка ]
Soppressata Spice Blend: [ Ссылка ]
Premixed Curing Salts Blend: [ Ссылка ]
Traditional Soppressata or other fermented, slow-dried sausages made simple with UMAi Dry. Check out: [ Ссылка ].
Here is the easy-to-follow basic recipe:
1) 5 pounds of well-marbled pork shoulder, large cold grind
2) Mix with 1/4 cup de-chlorinated water, and distribute throughout meat:
Bactoferm T-SPX Starter Culture: +/- 1/4 to 1/2 tsp per 5 lb (2.24kg)
Powdered Dextrose: +/-1 tsp per 5 lb (2.24 kg)
3) Mix your spice recipe or UMAi Dry Spice Blend with salts and blend well into meat mixture:
Kosher Salt: 3% of meat weight (65g per 5 lb (2.24 kg)
#2 Curing Salt: 0.25% of meat weight (5g per 5 lb (2.24 kg)
4) Stuff into UMAi Dry casing. For traditional Soppressata size, use either the 70mm∅ casing or hand form into loaf within an UMAi Dry Large Charcuterie bag.
5) Ferment in protected room temp area for 24-72 hours. Look for telltale "blush" indicating successful fermentation and pH drop to 5.
6) Transfer to open wire rack or hang in a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
7) Capture and mark start weights of several chubs. Calculate target weights of 35-40% weight loss (start weight x 0.6 = target weight).
8) Dry until you reach target weight. Peel away UMAi Dry, and vacuum seal to equalize moisture level edge-to-edge, and to preserve in fridge or freezer.
For this recipe, use the Soppressata Spice Blend, or your preferred UMAi Dry Sausage Spice Blend for 5 lb. If you want to mix your own, here's a recipe: [ Ссылка ]
The following blends are available from [ Ссылка ]:
Soppressata, Pepperoni, Salami, Finocchiona, Landjaeger, Spanish Chorizo, Mettwurst, Summer Sausage
Check out more recipes here: [ Ссылка ]
For more information, check out:
umaidry.com
drybagsteak.com
DryAgePro.com
ArtisanMeatKit.com
