Sopressata Salami Made with Whole Tenderloin and Pork Belly
Servings: 16 2 oz per serving
Calories: 259kcal
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Ingredients
- 800 g lean pork any or a combination of lean ham, shoulder, neck (coppa), or loin
- 200 g pork back fat or fatty pork belly
- 250 g pork tenderloin whole (usually about 12" long and 1.5" thick)
- 250 g pork belly a 10-12" strip about 1.5" thick
- 38 g sea salt
- 4 g cure #2
- 1.5 g black pepper, cinnamon, cloves, nutmeg mix use either equal amounts or to taste
- 0.2 g T-SPX culture
- 2.5 g sugar
- 60 ml water
- 1/2 clove garlic crushed, for infusing wine only, removed after infusion
- 50 ml full-bodied red wine
Instructions
- Mix the salt and Cure #2 together. Weigh out 14 grams. Save the rest for later.
- Rub pork tenderloin and whole pork belly strip with 14 grams of the salt mixture, cover, and refrigerate for 24 hours.
- Crush the garlic and place it in a small cup. Add the wine and let it infuse for at least 30 minutes and up to 2 hours. Strain the wine before mixing it with the meat.
- Rehydrate the starter culture in 60 ml distilled water for about 30-60 minutes.
- Combine the remaining salt / Cure #2 mixture and sugar in a small bowl.
- Cut the lean meat and the back fat into 1-inch pieces and place into separate bowls. Sprinkle about 80% percent to the salt mixture over lean meat, 20% over fat and mix each well.
- Freeze the meat and the fat for 20 minutes before grinding.
- Grind the lean pork through a 3/8" (10 mm) grinder plate. Grind the fatty pork through a 3/16" (4.5mm) grinder plate.
- Combine the lean pork with seasonings, salt/Cure #2/dextrose mixture, wine, and starter culture. Mix well, until sticky, then mix in the groud back fat.
- Stuff half of the ground meat mixture very loosely into a 70-120mm natural casing. Insert the whole pork tenderloin and the bacon strip, positioning them however you prefer - center, side, together, or apart from each other. Next, stuff the rest of the ground meat very tightly and tie the end(s).
- Using a sterilized needle or sausage pricker, prick holes across the entire sopressata salami and truss tightly.
- Weigh the salami, write down its weight on a tag and attach the tag to the salami.
- If desired, inoculate with mold.
- Ferment and dry at 59F - 77F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the schedule in the notes.
- The first step - dripping - can also be made in sous vide water bath set for 77F for about 4 hours to ensure that the meat warms up properly all the way to the center.
- Mature in the curing chamber at 55F - 57F (13C - 14C) and 78%-82% for about 3-6 months depending on the diameter of the sausage. Target weight loss is about 30%-35%.
Notes
Fermentation/Drying schedule
| Stage | Duration | Temp | RH |
|---|---|---|---|
| Dripping | 14 hours | 77F (25C) | 95-99 % |
| Drying | 17 hours | 73F (23C) | 75-85 % |
| Drying | 24 hours | 71F (22C) | 68-78 % |
| Drying | 24 hours | 68F (20C) | 65-75 % |
| Drying | 24 hours | 64F (18C) | 68-78 % |
| Drying | 24 hours | 61F (16C) | 72-82 % |
| Drying | 24 hours | 59F (15C) | 76-86 % |
Nutrition
Calories: 259kcal | Carbohydrates: 1g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1059mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg