Beef or Venison 15%
Pork Butt 65% ( I used Class 1 and 2 for this batch with butt and loin) http://www.meatsandsausages.com/sausage ... on/classes
Back Fat 20%
Total Meat 100%
------------------------------
Ingredients based on total meat
Salt............................. 2.5%
Cure #2......................... .25%
Dextrose........................ .3%
Sugar........................... .3%
Black Pepper................. .2%
Red Pepper Flakes......... .15%
Cayenne pepper.............. .15%
White Pepper................. .2%
Garlic Powder................ .15%
Cumin (ground)................ .15%
Sodium Erthorbate............. .05%
Culture - T-SPX + F-LC
I used 4 grams TSPX and 1 gram F-LC for a 10lb batch
or
Just use 5 grams T-SPX
Grind red meat through 3/16 plate and pork +fat through 3/8 plate
Venison plus some of the fat
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0215_zpsc58os1ih.jpg)
I then combined the pork plus back fat adding the spices, cure, and culture, mix together and grind.
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0216_zpsfxjpfqrf.jpg)
Mix the venison plus pork
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0217_zpskvlrwmxy.jpg)
...and into the mixer
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0219_zpsokhlibb6.jpg)
Mix until sticky
Note: 10lbs is about the minimum for the small 20 lb mixer, less that that mix by hand
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0220_zpsdjqayd5t.jpg)
Stuffed into Beef middles. The skinny one is supposed to be a 55-60 from TSM...the whole hank was only 50. The rest are 60-65mm from B&P.
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0222_zps6a484dei.jpg)
A great way to clean out the stuffing tube...clear piece of tape over the next size smaller
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0221_zpsqcg6sjvy.jpg)
Netting applied
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0223_zpskfucenpd.jpg)
and into the fermenting chamber at 70f
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0224_zpsw0qajqxq.jpg)
After 24 hrs they were sprayed with mold. I use 1/4 teaspoon mold 600 to 1/4 cup water in a sprayer, let sit for a few hours and spray sausage.
The starting Ph was a kind of high at 5.95 after 48 hrs it had dropped to only 5.7, so I upped the temp to 71f. At 72 hrs Ph was 5.4. Upped the temp to 72f. at 96 hrs.. Viola ...5.0. Have no idea for the long lag time , but it happens.
Note:In going back over my notes fort his recipe it has always had a slow Ph drop and that is part of the reason I added the F-LC. Today I came across this from Marianski: Throughout history, spices were known to possess antibacterial properties and cinnamon, cumin, and thyme were used in the mummification of bodies in ancient Egypt. The next time I will omit the Cumin and see what happens.
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0226_zpsvywtdpko.jpg)
By now the mold has really gotten going
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0230_zpsg9hucnez.jpg)
And into the chamber for the long wait...
![Image](http://i1289.photobucket.com/albums/b512/bobkarchery/Soppressata/IMG_0231_zpsenhea3dk.jpg)