Fermented Sausage

Old World Soppressata

Italian Style Soppressata

• Spicy
• Savory
• Tangy

Internal temp

35-40% weight loss

Casing size

4 inches+

Casing

Large Beef Casings (Bung Caps)

What goes in it

• Kosher Salt
• Cure #2
• Dextrose
• Cracked Black Pepper
• Red Pepper Flakes
• Garlic Powder
• Fennel Seed
• Starter Culture (T-SPX)
• Red Wine

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Fat

How it's made

1. Grind meat through a 3/8" coarse plate — soppressata must have a chunky, rustic texture with visible meat and fat pieces in every slice.
2. Dissolve starter culture in distilled water per package directions.
3. Mix all dry seasonings together. Add wine and dissolved culture.
4. Mix into ground meat by hand until just combined. Do not over-work.
5. Stuff into beef bung caps or large 4"+ casings. Tie tightly.
6. FERMENT: Hang at 85-90°F, 85-90% humidity for 18-24 hours.
7. Press flat with boards and weight for 24 hours in a cool area.
8. DRY: Move to 55°F, 75-80% humidity. Dry for 4-8 weeks until 35% weight loss.
9. White mold on the casing is normal and desirable. Wipe off any green or black mold.
10. SAFETY: Cure #2, starter culture, and minimum salt are required. No shortcuts.

Wood

Oak · Beech