Homemade Soppressata

Ingredients

Hog casings

5-10 feet, soaked in water

Bactoferm F-RM-52

1/4 teaspoon

Red wine

1/2 cup

Garlic

5 cloves, minced

Black pepper

1 tablespoon, coarsely ground

Dextrose

1 tablespoon

Cure #2

1 teaspoon

Salt

2 teaspoons

Pork back fat

1 pound, cut into small pieces

Pork shoulder

3 pounds, cut into small pieces

Instructions

1. Begin by soaking the hog casings in water for at least 2 hours, then rinse thoroughly inside and out. Set aside.
2. Cut the pork shoulder and back fat into small pieces that will fit into your grinder.
3. In a large mixing bowl, combine the pork, fat, salt, Cure #2, dextrose, black pepper, garlic, and red wine. Mix well to ensure all ingredients are evenly distributed.
4. Dissolve the Bactoferm F-RM-52 in a small amount of distilled water (about 1 tablespoon) and add it to the meat mixture. Mix thoroughly.
5. Grind the meat mixture through a medium plate into a large bowl set in ice to keep the mixture cold.
6. Stuff the ground meat mixture into the soaked hog casings using a sausage stuffer, being careful to avoid air pockets. Tie off the ends securely.
7. Hang the stuffed sausages in a cool, humid place (ideally around 60°F or 15°C) to ferment for 2 days. This step is crucial for developing flavor.
8. After fermentation, transfer the sausages to a cool, dry place (around 50°F or 10°C) to age for at least 2 months. Check the sausages regularly for any signs of spoilage, and enjoy the process as the flavors mature.