Sopressata Salami Recipe
Yield: 10 PoundsRecipe by luhu.jp
Ingredients:
3 lbs: Lean beef,
5 lbs: Pork,
2 lbs: Pork fat,
5 tbsp: Salt,
1 tbsp: Finely ground black pepper,
2 tsp: Finely ground white pepper,
1 tsp: Finely ground coriander,
1 tsp: Finely minced garlic,
2 tsp: Sugar,
1 cup: Dry white wine,
1/2 tsp: Ascorbic acid,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Makemeat