DRY Aged SOPRESSATA

BamsBBQ

Ni pedo
Site Supporter
10 lbs. lean pork
8 tablespoon salt
2 tablespoons corn sugar
2 tablespoon whole black pepper
2 tablespoon ground black pepper
2 tablespoons corn syrup solids
1 tablespoon cayenne pepper
1 tablespoon Amesphos
Prague powder No. 2

Grind all meat through ½ inch grinder plate then add all remaining ingredients and mix well.
Refrigerate in an air tight zip lock bag for 48 hours.
Regrind meat through 1/4" plate and stuff into hog middles 8-10" long.
Refrigerate again for 48 hours then smoke at 100°F for about 48 hours with until a nice reddish color is obtained. Remove from smoker and age at 50-60°F with humidity of about 70-80%.
 
Top