Post
by redzed » Sat Jul 27, 2013 17:37
Wild Goose and Duck Sopressata
Meat used for this batch: 2 kg. lean pork (butt and hind leg), 1.5kg Canada Goose breasts, 1kg. mallard duck breasts, 700g hard back fat.
Ingredients per 1kg meat
Salt - 28g.
Cure 2 - 2.5 g.
Dextrose - 3g.
Corn syrup solids - 8g.
Garlic powder - 1.5g.
Red pepper flakes - 3g.
Black pepper medley, coarsely ground - 1.5g
Fennel, toasted and ground - 1.2 g.
Nutmeg - 1g.
Red wine - 250 ml.
Mondostart 2M culture (dissolved 3/4 tsp in 2 oz. of distilled water, with a pinch of dextrose)
Mondostart mould cuture
Grind everything except 400g of back fat with 20mm plate then with a 6mm. Cube the 400 grams of back fat and mix with the ground meat. Add starter culture mix well, stuff into beef middles, and ferment for 24 to 48 hours at 25-30°C, 80% humidity until sufficient Ph drop. Spray with mould culture and transfer to curing chamber.