Dry-Cured Sopressata - BBQ Central

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Old 01-24-2007, 09:41 AM   #1
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Dry-Cured Sopressata

Dry-Cured Sopressata
Sopressata can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork
is the traditonal meat used. In either case, the fat and sinews should be removed before starting.
10 lbs. lean pork 9 tbsp. salt
1 oz. powdered dextrose 2 tbsp. whole black pepper
2 tbsp. ground black pepper 3 ozs. corn syrup solids
2 level tsp. Prague powder No. 2 1 tbsp. hot cayenne pepper (optional)
Grind all meat through 1/2â€
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Old 01-24-2007, 11:19 PM   #2
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Sounds good. No pray tell us how to maintain these precise humidity and temp levels? Thanks.

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Old 01-25-2007, 08:05 AM   #3
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Well you can build something out of a old fridge and a lighbulb on a dimmer to maintain the temp, and you can by an hydrometer (sp) to tell you what your humidity is....if you need more you add a salt water bath to the bottom of said contraption....if you are lucky enough to live in Western New York ..the conditions in my basement during the winter time are ideal for this type of project. The humidity is an important factor it allows the meat to dry evenly..if its not humid enough you will have big issues..
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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