Making A Dry Sausage With A Semi Dry Recipe

Homemade Sopressata Taste of Artisan

WebMar 19, 2019 · Grind the meat and fat, add seasonings and mix. Then stuff into hog middles and let ferment your sopressata at warm room …

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1. While the fat is very cold, grind it through the medium die (6mm / 1/4 inch) into a bowl set in ice Chill while you grind the meat through the large die (12mm / 1/2 inch). Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients.
2. Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or using a meat mixer, 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. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. 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.
4. Weigh your sausages and write down the weight.

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