Soppressa Modenese
Pork:
2.6Kg. Ham
1 Kg. Belly
400g. Coppa
25g/kg. Salt
3g/kg. Cure #2
2.5g./kg. Black pepper
0.5g./kg. fresh grated nutmeg
20ml./kg. Lambrusco wine
1 clove garlic/kg. crushed and steeped in the wine for infusion
0.25g/kg. dextrose
1.0g./kg. turbinado raw sugar
0.125g./kg. SM-194 culture in 30ml/kg. distilled water
Grind lean thru 8mm plate; fat thru 6mm plate. Ferment 67-68*F 24-30hrs. to pH below 5.2..
Stuffed into 4-4.5 inch beef bungs
Pork:
2.6Kg. Ham
1 Kg. Belly
400g. Coppa
25g/kg. Salt
3g/kg. Cure #2
2.5g./kg. Black pepper
0.5g./kg. fresh grated nutmeg
20ml./kg. Lambrusco wine
1 clove garlic/kg. crushed and steeped in the wine for infusion
0.25g/kg. dextrose
1.0g./kg. turbinado raw sugar
0.125g./kg. SM-194 culture in 30ml/kg. distilled water
Grind lean thru 8mm plate; fat thru 6mm plate. Ferment 67-68*F 24-30hrs. to pH below 5.2..
Stuffed into 4-4.5 inch beef bungs
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