Sopressata Di Calabria Recipes

SOPRESSATA DI CALABRIA

Sopressata Di Calabria image

A spicy "pressed" salami that is out of control!!

Provided by Eric

Time P1m30DT2h

Number Of Ingredients 15

Ingredients

1589 g lean pork
681 g pork back fat
56.75 g kosher salt
5.67 g Insta Cure #2
2.27 g black pepper
4.54 g whole peppercorns
4.54 g dextrose
2.27 g sugar
2.27 g calabrian pepper flakes
15.89 g calabrian pepper powder
6.81 g garlic powder
2 tbsp red wine
45.40 g nonfat dry milk powder (this is optional but really helps with the binding properties of your mince)
Mold-600
TSPX starter culture

Steps:

Grind chilled pork (35F-37F) and half the fat through the 6mm plate and grind the rest of the chilled fat through the 10mm plate. (This will give you nice fat marbling)
Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use.
Mix the meat, seasonings, and culture together till the mince is tacky and looks like it's fuzzy. You mince meat will be very sticky
Stuff your mince tightly into a 76 mm salami casing making sure there are no air pockets. Tie the end well to ensure that it doesn't come open. Weigh your salami and record the weight
Prick your salami to get rid of any air pockets and brush your salami with the prepared mold 600 solution (if you are using this)
Ferment your salami at 65F with 85-90% humidity for 48-72 hours (these parameters are for this culture, other culture require different parameters). Place heavy weights on your sopressata during this step to achieve that "pressed" look
Test the pH at 48 hours to see where you are at. You are aiming for a ph between 5.0 and 5.2.
Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.

Nutrition Facts : Calories 1505 kcal, Carbohydrate 8 g, Protein 74 g, Fat 128 g, SaturatedFat 46 g, Cholesterol 286 mg, Sodium 4633 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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