Directions: |
Directions:Preparation Time: 2 days for prep; 40 days to dry.
Once you have picked up the meat from your butcher (already chopped for soppressata) add the salt and any of the other ingredients you desire. You can add as much or as little pepper (or none at all) depending on your taste but you must add salt as this is required for proper curing of the meat. If you decide to mix less (or more) than 25 lbs of meat, the ratio of meat to salt is a 1/2 ounce of salt per pound of meat.
Be sure to mix the meat well the evening before you plan to stuff the casings. This is a very important step in the process and it helps to have several people on hand to help in case someone gets tired.
Once the meat is thoroughly mixed, place the lid on your container and store overnight in a cold place. This allows the seasonings to really incorporate into the meat.
The next morning prepare your work area with the following:
Meat grinder with funnel attachment for stuffing the casings (this can be manual or electric). Some prefer manual as it provides better control over the speed at which the casings are stuffed.
Sheet pans to hold the raw soppressata as you make them.
A pin needle (for pricking air holes into the soppressata once they are stuffed)
Cotton string (for tying)
Casings (natural casings will need to be rinsed with fresh lemon and water prior to using)
4-5 people (to help with the process)
Patience!
To make the process easier, everyone should be assigned a specific job. This way things will operate as an efficient assembly line and you'll be done before you know it!
Create softball sized "meatballs" with the soppressata meat and place it on one of the sheet pans. These will be fed directly into the meat grinder. (See picture on the back of the front cover.)
In a 2 quart saucepan, heat olive oil over medium heat. Add onion, cook until translucent, then add garlic. Saute until lightly browned.
Remember to add a funnel attachment to your grinder where the meat comes out of the machine. Here you will slide the casings to be filled with the meat. (See picture on the back of the front cover.)
One person should be responsible for ensuring a steady input of meat into the machine and pushing the meat through by either cranking the handle (manual machine) or pressing a button (electric machine).
There should be another person on the output end of the machine responsible for filling the casings. It is vitally important the meat is stuffed into the casings slowly and completely taking care to avoid having any air pockets in the casing as this will cause the meat to spoil. (See picture on the back of the front cover.)
Typically the links are tied off in 6 inch increments with no more than 3-4 links on each group. There will need to be 1-2 people for tying (2 is recommended) because your fingers will get sore after the prolonged tying off of the sausage links. Make sure you leave generous amounts of string on to allow for a secure loop knot for hanging. (See picture on the back of the back cover.)
Please note: If you are using natural casings and they are breaking as you fill them, slow down the filling process. The easiest way to fix a break is to tie the soppressata just above the break and remove the meat that is exposed below the break. Return the meat to the grinder and continue on.
As each group of links is made, place them on sheet pans to be pricked with a pin (randomly). This allows for a small amount of air in the casings. Don't over-prick! (See picture on the back of the back cover.)
As you prick the soppressata, place the them in a clean container for transport to the place where you will hang them to dry. Make a loop knot on the end of each group of sausage links to allow for secure hanging. (See pictures on the back of the back cover.)
Once you hang the soppressata to dry it is important to monitor the drying progress particularly if you are experiencing freezing (below 30 degrees Fahrenheit), wet (or damp) weather. Cold, dry conditions are best; particularly during the first few weeks of hanging when the meat and exterior casings are moist and are more likely to freeze. If you are lucky enough to get a cold (but not freezing) breezy day you can allow for some ventilation in the area your soppressata is hanging taking care to protect the meat from rodents and other outdoor animals. (See picture on the back of the back cover.)
After 40 days your soppressata should be ready to eat.
Nowadays, most people store their dry, cured soppressata using sealed vacuum bags and keeping in a cool place. But previous to this the soppressata was stored in oil vats or containers typically in one's basement. |
This recipe for Soppressata is from