BGKYSmoker
Nepas OTBS #242
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Making 5 pounds of UMAi soppressata. Adding a little extra to the mix.
1 T of each
Mix the TSPX with 2 T water, set this aside and mix in last.
5 pounds of fresh ground pork.
Mix in the kosher salt and cure 2 in with the Sopp mix.
All mixed with the dry and tspx.
50mm UMAi bags. Hang to ferment at 74* for 3 days.
1 T of each
Mix the TSPX with 2 T water, set this aside and mix in last.
5 pounds of fresh ground pork.
Mix in the kosher salt and cure 2 in with the Sopp mix.
All mixed with the dry and tspx.
50mm UMAi bags. Hang to ferment at 74* for 3 days.