Soppressata Seasoning 3lbs

Soppressata Seasoning 3lbs

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$21.99

Upgrade your sausages with sausage seasoning. A perfect blend for bold, savory flavors in soppressata seasoning 3lbs.

In stock

SKU: 12-1037 Categories: , , Tag: Brand:

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. This combination creates a well-rounded, robust flavor profile.

It is made of salt, dextrose, corn syrup solids, black, red pepper.

The 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.

Recommend Casings 

Ready to Use
Because 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.

  • Net weight:  48 oz. (3lbs.)
  • Yield: approx. 50 lbs.*
  • Insta-cure #2 (sold separately)

10 lbs. Recipe

  • 8 lbs. lean pork & 2 lbs. back fat
  • 2 level tsps. of lnstacure #2
  • 9 1/2 oz. of Sopressata seasoning

Preparation:

Chill 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.

Add Instacure #2 and Sopressata seasoning to the ground meat.Mix well to ensure even distribution of the seasoning and cure.

Transfer 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.

Second 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).

Hold 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.

After 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.

    Allergens:  MSG

    *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled. 

    Additional information

    Weight 3 lbs
    Dimensions 5 × 5 × 6 in

    25 reviews for Soppressata Seasoning 3lbs

    1. Ann M Cicero (verified owner) –

      My husband loves this!

    2. Ronald Barbazzeni (verified owner) –

    3. Kevin Butler (verified owner) –

      This is favorite of our group. Everyone seems to really enjoy the spices with a slight heat but not hot. Nice job on this one.

    4. William Nixon (verified owner) –

      This is our usual go to Sopressata blend.

    5. martinj272 (verified owner) –

    6. STEPHEN MARCHETTI (verified owner) –

      I have used a number of Sausage Makers pre-mixed seasonings. They make great fresh and / or cured products, I’ve never been disappointed with the results.

    7. RICHARD SATTERWHITE (verified owner) –

    8. Christofer Terralavoro (verified owner) –

      Great product-this is second time I bought this and will buy it again

    9. Susan Landers (verified owner) –

      This is our second batch! It’s a keeper!

    10. keith brown (verified owner) –

    11. Thomas Fabricatore (verified owner) –

      Very quick and easy

    12. Ray Devaul (verified owner) –

    13. George Kristoff (verified owner) –

      I just finished my first batch of Sopressata in the Sausage Maker Dry Curing Cabinet. It turned out Outstanding ! Took exactly 30 days to dry cure it. It’s a little spicy, not hot, but I like that. I will be making it again and again

    14. Pat Petro (verified owner) –

      This product is buy every year it’s a wonderfu mix and the Sopressata turns out perfect.

    15. julio c VAZQUEZ (verified owner) –

      not use at moment

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