Hey Atomic, sure!
I created the recipe based on reading all the recipes I could find, then taking what I thought would be good from each of them and making a starting recipe for my version of Sopressata di Calabria.
I used the SafePro B-LC-007 culture so I could ferment at lower temps and use my main curing chamber as a fermenter also, so I wouldnt have to make a high temp ferment chamber. This culture ferments at 64-75 deg F, so easier to get this temp versus the high 80's deg F. It has more beneficial strains than T-SPX.
I made an 8 lb batch, and used 12" x 2.25" cut and tied beef middles for the casing. 8 lbs meat filled 4 casings, with about 6 oz of meat left over. When done, the four weighed 827g, 829g, 692g (this casing was a bit smaller than the other three), and 812g.
I am not going to press these, so they may not be able to be called "sopressata", since that means pressed. Round is just as good as oval in my book and I am concentrating on the flavor profile, so not concerned about the traditional shape. But you could press these easily, I just choose not to until I am sure my recipe is the way I like it!
Here is my recipe:
80% pork shoulder (grind course 3/8" plate, then regrind 3/16" plate)
20% pork back fat (grind course 3/8" plate)
2.50% sea salt or kosher salt
0.25% cure #2
0.15% demerara sugar
0.25% smoked paprika
0.30% fresh garlic puree
0.50% Calabria fennel seeds (cracked/ground)
3.0% Coluccio sweet peppers sauce
1.0% Coluccio hot peppers sauce
1.0% Calabria sweet pepper powder
0.50% Calabria hot pepper powder
5.0% Italian red wine (I used white Italian since I had it left over from Thanksgiving!)
0.022% SafePro B-LC-007 starter culture (incubated for an hour in 60ml of room temp distilled water)
Bactoferm Mold M-600
12" x 2.25" cut and tied beef middles
The beef middles were rinsed clean of their salt, inside and outside with tap water, then soaked in a bowl of tap water with 2 oranges quartered and squeezed floating in water.
I preped my casings about 2 hours before I stuffed them. I used four 12" x 2.25" casings for 8 lbs of meat and it was the perfect amount to fill 4 casings and have about 6 oz left over to put in the fridge to fry up in a skillet the next day for lunch.
Mix meat and fat together.
Add salt, cure, dextrose, demerara, and culture and mix well.
Add garlic, paprika, and pepper sauces and mix well again.
Add wine, fennel, and pepper powders, mix well again.
Stuff casings, tie off, prick all over with sausage pricker, and record weight of each.
Set aside a small amount of meat if you want to measure PH after fermentation.
Ferment for 48 hours at 64-75 deg F at 85% RH
I misted them at the 24 hour mark with Mold 600 in a plastic spray bottle (prepare M-600 12 hours in advance per instructions)
After 48 hour fermentation then dry at 12 deg. C @ 80% RH until 30-40% weight loss, your preference.
I think that's about it!
I will post some pics of my chamber and the guys hanging in there soon.