wittdog
Master Chef
Dry-Cured Sopressata
Sopressata can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork
is the traditonal meat used. In either case, the fat and sinews should be removed before starting.
10 lbs. lean pork 9 tbsp. salt
1 oz. powdered dextrose 2 tbsp. whole black pepper
2 tbsp. ground black pepper 3 ozs. corn syrup solids
2 level tsp. Prague powder No. 2 1 tbsp. hot cayenne pepper (optional)
Grind all meat through 1/2â€
Sopressata can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork
is the traditonal meat used. In either case, the fat and sinews should be removed before starting.
10 lbs. lean pork 9 tbsp. salt
1 oz. powdered dextrose 2 tbsp. whole black pepper
2 tbsp. ground black pepper 3 ozs. corn syrup solids
2 level tsp. Prague powder No. 2 1 tbsp. hot cayenne pepper (optional)
Grind all meat through 1/2â€