Sopressata salami

Yield: 10 pounds

Measure Ingredient
3 pounds Lean beef
5 pounds Pork
2 pounds Pork fat
5 tablespoons Salt
1 tablespoon Finely ground black pepper
2 teaspoons Finely ground white pepper
1 teaspoon Finely ground coriander
1 teaspoon Finely minced garlic
2 teaspoons Sugar
1 cup Dry white wine
½ teaspoon Ascorbic acid
1 teaspoon Saltpeter
4 \N Feet large beef casings

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

Submitted By CAROLYN SHAW On 12-03-94

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