Sopressata

[John Bellavia]

It’s so salty I really couldn’t detect if it was tangy. The recipe called for 5 tsp salt for the 2.2 lbs of meat plus 1/2 tsp of the #2.
I’m going to try another batch. I just weighed a tsp of salt and it’s 1/2 oz. Another recipe I came across called for 26 oz of salt for 50 lbs of meat. That’s a 1/2 oz per pound so for my 2.2 lbs of meat would have been only 2 tsp instead of 5.
But that was for a conventional style sopressata cured in natural casing. don’t know if it makes a difference vs. the UMAI Dry?

I used filtered water from a pitcher I have to mix the culture. (called the pitcher of life) The water is alkaline. Maybe I’ll try distilled or just boil some filtered water from the fridge.

What do you think about cutting the salt to 1 tsp per lb of meat??