Homemade Salami Soppressata*

Dry Cure Ingredients

• Pork Shoulder 1000g (2.2 lb)
• Kosher Salt (Diamond Crystal) 28g (5 tsp)
• Instacure #2 2.5g (½ tsp)
• Dextrose 12g (2 tsp)
• Black pepper 2g (1 tsp)
• Red pepper flakes 1g (½ tsp)
• Whole peppercorns 1g (1 tsp)
• Chili powder 1g (½ tsp)
• Garlic powder 1g (½ tsp)
• Bactoferm T-SPX 0.12g (⅛ tsp)

Instructions

1. Crispy cold large grind for essential particle definition.
2. Use digital scale to measure 3% Kosher salt and 0.25% Instacure #2 to weight of meat. Do not use table salt.  Kosher salt volume varies widely by brand. Volume measurements here (tsp/tbsp) are for for Diamond Crystal  brand Kosher salt.
3. Activate sufficient T-SPX Starter Culture dissolving in 2 tbsp de-chlorinated water (distilled or boiled-then-cooled). Use more TSPX and more dextrose as frozen TSPX culture ages to ensure robust fermentation.
4. Toss salts and seasonings evenly into cold ground meat. Add TSPX and dextrose and mix thoroughly.
5. Stuff into UMAi Dry® and tie off with zip ties.
6. Slow ferment in sheltered area at 65-72ºF (18-22ºF) for 24-72 hrs. Look for color to blush or brighten to indicate safe drop in pH.
7. Place on racks in refrigerator to dry until 35-40% reduction in weight—about 4 weeks for 50mm casings. Tag several links with start and target weight.