This recipe will have you stealing slices from your soppressata until, before you know it, it's gone.
Makes 5 lbs
- Ingredients -
4 lbs elk or venison, cubed (or you could go traditional and go with pork...)
1 lb fat, cubed and frozen
1 teaspoon #2 cure
3 tablespoons dextrose
1/4 packet F-RM-52 bactoferm
1/4 cup distilled water
1/2 cup non-fat dry milk powder
5 garlic cloves, crushed
3 tablespoons cracked black pepper
1/4 cup Merlot
- Tools -
Weston Meat Grinder
Weston Meat Mixer
Weston Sausage Stuffer
UMAi Dry® Sausage Casing Packet
Weston Vacuum Sealer
Weston Scale
It is important to the recipe that you keep all metal parts of your Weston Equipment as cold as possible. We kept our Grinder plates, knife, tray, head, Stuffer canister, funnel, lid, and Meat Mixer mixing paddle in the freezer. This is necessary for keeping the fat distinct from the meat.
Grind your frozen fat through the coarse grinding plate of your
Meat Grinder, then return the fat to the freezer. Next, grind the meat and garlic through the coarse plate, then the fine plate. Dissolve your bactoferm in 1/4 cup of distilled water, then add it to your meat.
Place all of your ingredients (don't forget the fat from the freezer) into the
Meat Mixer and mix well (about 3-5 minutes).
Transfer the mixture into the
Sausage Stuffer canister and push it down with your hands to try to eliminate any air pockets. Thread the
Dry Bag over your
Sausage Stuffer funnel, and turn the handle to fill it, taking care to keep as much air out as possible.
When a bag is full, ins
ert a VacMouse® vacuum aid strip and Vacuum Seal it closed. Tie it with the string provided and repeat for remaining meat.
Hang the soppressata at about 65 degrees for 72 hours.
Transfer the soppressata to your refrigerator and allow to dry for 4-6 weeks or until the total weight of your soppressata is 3.5 lbs (30% loss from original weight).
