Soppressata Seasoning 3lbs blend is a southern Italian salami with crushed red pepper, Italian chili, fennel and aromatic herbs, creating a complex and robust flavor. This combination creates a well-rounded, robust flavor profile. It is made of salt, dextrose, corn syrup solids, black, red pepper. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen. Recommend Casings

• Natural Hog Middles 55-60mm

Ready to Use Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 32 oz. (3lbs.)
• Yield: approx. 50 lbs.*
• Insta-cure #2 (sold separately)

10 lbs. Recipe

• 8 lbs. lean pork & 2 lbs. back fat
• 2 level tsps. of lnstacure #2
• 9 1/2 oz. of Sopressata seasoning

Preparation: Chill the lean pork and back fat to 32 - 34°F to ensure easy grinding and mixing. Grind all the meat and pork fat through a 3/8" grinder plate. Add Instacure #2 and Sopressata seasoning to the ground meat.Mix well to ensure even distribution of the seasoning and cure. Transfer the mixed meat into a tub container, packing it tightly, not exceeding 6-7 inches in height.Refrigerate the packed meat for 48 hours to allow the cure to penetrate. Second Grinding: After 48 hours, remove the meat from the refrigerator. Grind the meat through a 1/4" grinder plate. Stuff the ground meat into an Natural Hog Middles 55-60mm (casing). Hold the stuffed soppressata at about 55°F for another 48 hours. Place the sausage in a smokehouse. Apply cold smoke for 48 hours until the desired color is obtained. After smoking, keep the soppressata at a temperature of 50-60°F with a humidity level of around 70-80%. This aging process should continue for about 8-10 weeks. The soppressata is ready when it loses about 30% of its initial (green) weight. This weight loss is a key indicator that the soppressata has dried and cured properly.

Allergens: MSG *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.