Sopressata
Posted: Fri Dec 20, 2019 12:42 amSopressata
Based on Paul Bertolli's formulation
Pork shoulder. 1900 g
Ground through very course plate then mixed with
Salt 44 g
Cure #2 4.75 g
Black pepper 3.3 g
Dextrose 5.7 g
Grains of paradise whole 2.7 g
Garlic powder. 6 g
Sodium ascorbate 1 g
Thyme. 0.25 g
Cloves. 0.25 g
Ginger. 0.25 g
Nutmeg. 0.25 g
Added last:
SafePro F-LC 0.7 g
Beef middle casing
pH (46 hrs. at 72F) = 5.2
11/4 1952 g
11/14. 1743 g
11/21. 1604 g (17.8 %) 46F/ 78 %
11/30. 1331 g (31.8 %) 46F/ 68 %
12/11. 1099 g (43.7 %) 46F/ 60 %
12/19. 1026 g (47.5 %)
The white dots visible are where I cut through a grain of paradise. This is another classic Italian salami with a fine flavor. The beef middles seem to be just under 60 mm. I did not press these, they just dried looking like I had.
Based on Paul Bertolli's formulation
Pork shoulder. 1900 g
Ground through very course plate then mixed with
Salt 44 g
Cure #2 4.75 g
Black pepper 3.3 g
Dextrose 5.7 g
Grains of paradise whole 2.7 g
Garlic powder. 6 g
Sodium ascorbate 1 g
Thyme. 0.25 g
Cloves. 0.25 g
Ginger. 0.25 g
Nutmeg. 0.25 g
Added last:
SafePro F-LC 0.7 g
Beef middle casing
pH (46 hrs. at 72F) = 5.2
11/4 1952 g
11/14. 1743 g
11/21. 1604 g (17.8 %) 46F/ 78 %
11/30. 1331 g (31.8 %) 46F/ 68 %
12/11. 1099 g (43.7 %) 46F/ 60 %
12/19. 1026 g (47.5 %)
The white dots visible are where I cut through a grain of paradise. This is another classic Italian salami with a fine flavor. The beef middles seem to be just under 60 mm. I did not press these, they just dried looking like I had.
