{"product_id":"soppressata-seasoning-3lbs","title":"Soppressata Seasoning 3lbs","description":"Soppressata Seasoning 3lbs blend is a southern Italian salami with crushed red pepper, Italian chili, fennel and aromatic herbs, creating a complex and robust flavor. \u003cspan\u003eThis combination creates a well-rounded, robust flavor profile.\u003c\/span\u003e\n\nIt is made of salt, dextrose, corn syrup solids, black, red pepper.\n\n\u003cspan\u003eThe seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.\u003c\/span\u003e\n\n\u003cstrong\u003eRecommend Casings \u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-hog-middles-55-60mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Middles 55-60mm\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"item-header\"\u003e\u003cstrong\u003eReady to Use\u003c\/strong\u003e\nBecause the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.\u003c\/p\u003e\n\n\u003cul\u003e\n \t\u003cli\u003eNet weight:  32 oz. (3lbs.)\u003c\/li\u003e\n \t\u003cli\u003eYield: approx. 50 lbs.*\u003c\/li\u003e\n \t\u003cli\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-2-8-oz\/\" target=\"_blank\" rel=\"noopener\"\u003eInsta-cure #2\u003c\/a\u003e (sold separately)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"x_MsoNormal\"\u003e\u003cstrong\u003e10 lbs. Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n \t\u003cli class=\"x_MsoNormal\"\u003e8 lbs. lean pork \u0026amp; 2 lbs. back fat\u003c\/li\u003e\n \t\u003cli class=\"x_MsoNormal\"\u003e2 level tsps. of lnstacure #2\u003c\/li\u003e\n \t\u003cli class=\"x_MsoNormal\"\u003e9 1\/2 oz. of Sopressata seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003ePreparation\u003c\/strong\u003e:\n\nChill the lean pork and back fat to 32 - 34°F to ensure easy grinding and mixing. Grind all the meat and pork fat through a  3\/8\" grinder plate.\n\nAdd Instacure #2 and Sopressata seasoning to the ground meat.Mix well to ensure even distribution of the seasoning and cure.\n\nTransfer the mixed meat into a tub container, packing it tightly, not exceeding 6-7 inches in height.Refrigerate the packed meat for 48 hours to allow the cure to penetrate.\n\nSecond Grinding: After 48 hours, remove the meat from the refrigerator. Grind the meat through a 1\/4\" grinder plate. Stuff the ground meat into an Natural Hog Middles 55-60mm (casing).\n\nHold the stuffed soppressata at about 55°F for another 48 hours. Place the sausage in a smokehouse. Apply cold smoke for 48 hours until the desired color is obtained.\n\nAfter smoking, keep the soppressata at a temperature of 50-60°F with a humidity level of around 70-80%. This aging process should continue for about 8-10 weeks. The soppressata is ready when it loses about 30% of its initial (green) weight. This weight loss is a key indicator that the soppressata has dried and cured properly.\n\u003cul\u003e\u003c\/ul\u003e\n\u003cstrong\u003eAllergens:  \u003c\/strong\u003eMSG\n\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled. \u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619374956683,"sku":"12-1037","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1037-2.jpg?v=1753150218","url":"https:\/\/sausagemaker.com\/products\/soppressata-seasoning-3lbs","provider":"The Sausage Maker","version":"1.0","type":"link"}