Cooking
Pepperoni

The overall process for making the Pepperoni is nearly identical to that of the Soppressata, except that it does not need to be pressed. Pepperoni (started 12/24/20) ~8-10 lbs Pork butts well trimmed of all soft fat and much of the hard fat Salt 2.5% Cure #2 0.25% Dextrose 0.2% White sugar 0.3% Cracked Black […]

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Cooking
Soppressata

Soppressata is a mildly spicy dry cured italian pork sausage. It is seemingly one of the more common starting points for dry cured / fermented sausages. Batch 1 was started started 12/17/20 Sanitize everything! I sprayed the utensils, grinder, counter top, hands, etc with StarSan (same as I use for Brewing) ~ 10 lbs Pork […]

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