A few years ago I gathered bits & pieces of recipes and used this one to
make sopressata. It was excellent. I used a 2nd refrigerator to hang the
sausage.
Yield: 10 Pounds minus shrinkage
10 lb. Pork (Boston butt)
7 T salt
1 T finely ground black pepper
2 T peppercorns
1 t finely ground coriander
1 t finely minced garlic
2 t sugar
1 c dry white wine
1/2 t ascorbic acid and 1 t saltpeter [or 2 t Prague powder]
4-feet large beef casings
Cube the meat. Grind spices together and sprinkle over meat. Grind (large
plate) and add liquid. Mix thoroughly and refrigerate for 48 hours. Stuff
casings. Hang for 8-12 weeks @ 50º F.


"Paul Wolsko" > wrote in message
. net...
> The Italian deli where I buy my Sopressata told me that it is also
> soaked in red wine before curing. After it ages 8 weeks, it's dusty and
> dry, but is delicious regardless. Generally, I skip the Rolaids and go
> for Fernet or Underberg after a Sopressata binge - bite of the dog, so
> to speak.
>
> Paul
>
>
> >
> > "Sopressata" A salami made from cured-dry pork and flavored with black
> > peppercorns. This meat cures [air-dries] between 6-8 weeks. It comes
> > in very hot and not-so-hot flavors. The hotter variety is made with
> > ground red pepper. Beware purchasing this type unless you enjoy
> > spelling relief "R-O-L-A-I-D-S."
> >
> > I'll dig through my archives and post my favorite recipe for preparing
> > it; it'll have to be later though.
> >
> > The Ranger