Making homemade soppressata, a type of Italian cured sausage, can be a rewarding and flavorful process. Here’s a basic recipe to get you started. Keep in mind that curing meats requires careful attention to safety and hygiene to prevent the growth of harmful bacteria.
Ingredients:
- 5 lbs pork shoulder, coarsely ground
- 1 lb pork fatback, coarsely ground
- 2.5% kosher salt (of the total weight of meat and fat, in this case, 0.5 lbs or about 227 grams)
- 0.25% curing salt #2 (about 28 grams)
- 1.5% coarsely ground black pepper (about 68 grams)
- 0.5% crushed red pepper flakes (about 23 grams)
- 1% sugar (about 45 grams)
- 5 crushed garlic cloves
- 1 cup red wine (optional)
Equipment:
- Sausage stuffer
- Sausage casings
- Butcher’s twine
- Meat grinder
- Food processor (for fatback)
- Fermentation chamber or curing chamber
- Hygrometer to measure humidity
- Scale for accurate measurements
Instructions:
- Prepare the Casings:
- Soak the sausage casings in warm water according to the package instructions.
- Prepare the Meat:
- Grind the pork shoulder and fatback separately using a meat grinder.
- Combine the ground meats in a large mixing bowl.
- Season the Meat:
- Add kosher salt, curing salt #2, black pepper, red pepper flakes, sugar, crushed garlic, and red wine (if using) to the meat. Mix thoroughly to ensure even distribution of the seasonings.
- Stuff the Sausages:
- Load the sausage stuffer with the meat mixture.
- Slide the soaked casings onto the sausage stuffer nozzle.
- Stuff the casings with the meat mixture, tying off the sausages at desired intervals with butcher’s twine.
- Fermentation:
- Hang the sausages in a fermentation chamber with controlled temperature (around 70°F or 21°C) and humidity (85-90%) for about 48 hours. This step helps develop flavor and acidity.
- Curing:
- Transfer the sausages to a curing chamber with lower humidity (around 75%) and a slightly lower temperature (55°F or 13°C). Allow the sausages to cure for several weeks, depending on the desired dryness and flavor.
- Monitor and Rotate:
- Regularly check the sausages for any signs of mold or spoilage. Rotate them to ensure even drying.
- Testing:
- After the curing period, test a small piece to check for desired flavor and texture. If it’s not to your liking, continue curing.
- Storage:
- Once the soppressata has reached the desired dryness, remove it from the curing chamber and store it in a cool, dark place. You can refrigerate or freeze it for longer storage.
Remember to follow all safety guidelines for curing and fermentation to ensure the homemade soppressata is safe to consume. Additionally, you might want to consult local health authorities or experts for specific regulations and recommendations in your area regarding homemade cured meats.
