Sopprassata ! with Venison or Beef
Posted: Tue Dec 29, 2015 18:40
The Recipe:
Beef or Venison 15%
Pork Butt 65% ( I used Class 1 and 2 for this batch with butt and loin) http://www.meatsandsausages.com/sausage ... on/classes
Back Fat 20%
Total Meat 100%
------------------------------
Ingredients based on total meat
Salt............................. 2.5%
Cure #2......................... .25%
Dextrose........................ .3%
Sugar........................... .3%
Black Pepper................. .2%
Red Pepper Flakes......... .15%
Cayenne pepper.............. .15%
White Pepper................. .2%
Garlic Powder................ .15%
Cumin (ground)................ .15%
Sodium Erthorbate............. .05%
Culture - T-SPX + F-LC
I used 4 grams TSPX and 1 gram F-LC for a 10lb batch
or
Just use 5 grams T-SPX
Grind red meat through 3/16 plate and pork +fat through 3/8 plate
Venison plus some of the fat
I then combined the pork plus back fat adding the spices, cure, and culture, mix together and grind.
Mix the venison plus pork
...and into the mixer
Mix until sticky
Note: 10lbs is about the minimum for the small 20 lb mixer, less that that mix by hand
Stuffed into Beef middles. The skinny one is supposed to be a 55-60 from TSM...the whole hank was only 50. The rest are 60-65mm from B&P.
A great way to clean out the stuffing tube...clear piece of tape over the next size smaller
Netting applied
and into the fermenting chamber at 70f
After 24 hrs they were sprayed with mold. I use 1/4 teaspoon mold 600 to 1/4 cup water in a sprayer, let sit for a few hours and spray sausage.
The starting Ph was a kind of high at 5.95 after 48 hrs it had dropped to only 5.7, so I upped the temp to 71f. At 72 hrs Ph was 5.4. Upped the temp to 72f. at 96 hrs.. Viola ...5.0. Have no idea for the long lag time , but it happens.
Note:In going back over my notes fort his recipe it has always had a slow Ph drop and that is part of the reason I added the F-LC. Today I came across this from Marianski: Throughout history, spices were known to possess antibacterial properties and cinnamon, cumin, and thyme were used in the mummification of bodies in ancient Egypt. The next time I will omit the Cumin and see what happens.
By now the mold has really gotten going
And into the chamber for the long wait...
Beef or Venison 15%
Pork Butt 65% ( I used Class 1 and 2 for this batch with butt and loin) http://www.meatsandsausages.com/sausage ... on/classes
Back Fat 20%
Total Meat 100%
------------------------------
Ingredients based on total meat
Salt............................. 2.5%
Cure #2......................... .25%
Dextrose........................ .3%
Sugar........................... .3%
Black Pepper................. .2%
Red Pepper Flakes......... .15%
Cayenne pepper.............. .15%
White Pepper................. .2%
Garlic Powder................ .15%
Cumin (ground)................ .15%
Sodium Erthorbate............. .05%
Culture - T-SPX + F-LC
I used 4 grams TSPX and 1 gram F-LC for a 10lb batch
or
Just use 5 grams T-SPX
Grind red meat through 3/16 plate and pork +fat through 3/8 plate
Venison plus some of the fat
I then combined the pork plus back fat adding the spices, cure, and culture, mix together and grind.
Mix the venison plus pork
...and into the mixer
Mix until sticky
Note: 10lbs is about the minimum for the small 20 lb mixer, less that that mix by hand
Stuffed into Beef middles. The skinny one is supposed to be a 55-60 from TSM...the whole hank was only 50. The rest are 60-65mm from B&P.
A great way to clean out the stuffing tube...clear piece of tape over the next size smaller
Netting applied
and into the fermenting chamber at 70f
After 24 hrs they were sprayed with mold. I use 1/4 teaspoon mold 600 to 1/4 cup water in a sprayer, let sit for a few hours and spray sausage.
The starting Ph was a kind of high at 5.95 after 48 hrs it had dropped to only 5.7, so I upped the temp to 71f. At 72 hrs Ph was 5.4. Upped the temp to 72f. at 96 hrs.. Viola ...5.0. Have no idea for the long lag time , but it happens.
Note:In going back over my notes fort his recipe it has always had a slow Ph drop and that is part of the reason I added the F-LC. Today I came across this from Marianski: Throughout history, spices were known to possess antibacterial properties and cinnamon, cumin, and thyme were used in the mummification of bodies in ancient Egypt. The next time I will omit the Cumin and see what happens.
By now the mold has really gotten going
And into the chamber for the long wait...