Kevin-
My Soppressata Recipe:
Class l and ll Pork 65% 650 grams ( http://www.meatsandsausages.com/sausage-making/meat-selection/classes )
Beef or Venison 15% 150 grams
Hard Back Fat 20% 200 grams
Per KG 1000 grams
Salt 2.5%
Cure #2 .25%
Dextrose .4 %
Sugar .3%
Black Pepper .2%
Red Pepper ( 1/2 ground cayenne / 1/2 flakes ) .3%
White Pepper .2 %
Garlic Powder .15 %
Ground Cumin .15 %
TSPX
Red meat is optional but it does improve color and firms the texture
Bob
Venison Soppressata 2nd from left
