Sopressata salami
10 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean beef |
| 5 | pounds | Pork |
| 2 | pounds | Pork fat |
| 5 | tablespoons | Salt |
| 1 | tablespoon | Finely ground black pepper |
| 2 | teaspoons | Finely ground white pepper |
| 1 | teaspoon | Finely ground coriander |
| 1 | teaspoon | Finely minced garlic |
| 2 | teaspoons | Sugar |
| 1 | cup | Dry white wine |
| ½ | teaspoon | Ascorbic acid |
| 1 | teaspoon | Saltpeter |
| 4 | Feet large beef casings | |
Directions
Grind the beef, pork, and fat separately. Grind to a fine powder the remaining ingredinets except the wine, garlic and casings. Mix in a large pan with the meats and fat; cure in the refrigerator 24 hours.
Prepare casings, stuff and tie off into 6-7" length. Dry 8-12 weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-03-94
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