Soppressata Seasoning 3lbs

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$20.75

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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:  32 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

    21 reviews for Soppressata Seasoning 3lbs

    1. julio c VAZQUEZ (verified owner)

      not use at moment

    2. Pat Petro (verified owner)

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

    3. 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

    4. Ray Devaul (verified owner)

    5. Thomas Fabricatore (verified owner)

      Very quick and easy

    6. keith brown (verified owner)

    7. Susan Landers (verified owner)

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

    8. Christofer Terralavoro (verified owner)

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

    9. RICHARD SATTERWHITE (verified owner)

    10. 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.

    11. martinj272 (verified owner)

    12. William Nixon (verified owner)

      This is our usual go to Sopressata blend.

    13. 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.

    14. Ronald Barbazzeni (verified owner)

    15. Ann M Cicero (verified owner)

      My husband loves this!

    16. Luigi DiCostanzo (verified owner)

      Your seasoning mix works much better than when I mix the seasonings myself. The flavor and texture are much better.

    17. Robert Crane (verified owner)

      Great product.

    18. AJ (verified owner)

    19. Ryan Kotalik (verified owner)

    20. Victor Vacco (verified owner)

    21. shackleton (verified owner)

      Fantastic! I added 1% milk powder binder, fermented the Sopressata with Flavor of Italy starter culture and dry cured it using my Sausage Maker Dry Curing Chamber. It turned out great! Just the correct amount of spice. Defiantly not the pretend stuff you buy in the grocery store.

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    Questions and answers of the customers

      The salt is include in the package?????
    1. 0 votes
      Q The salt is include in the package????? answer now
      A

      Salt is pre-mixed into the seasoning, yes.

    2. I only wish to make 10 # so how do I preserve the seasoning for next year, or it will not keep? And how much of the spice blend would I add to make 10#, as well as how much Instacure # 2 for 10 # Is a spice blend offered in 5# increments and I am just not seeing it ?
    3. 0 votes
      Q I only wish to make 10 # so how do I preserve the seasoning for next year, or it will not keep? A...... Read more answer now
      A

      There are instructions on the label for making 10 lbs. To make 5 lbs, divide by 2.

      A

      There are instructions on the label for making 10 lbs. To make 5 lbs, divide by 2.

      Keep the seasoning jar in your pantry, or in a dark dry cabinet.

    4. What is the Instacure #2? In the description at the bottom it says Instacure #2 not included.
    5. 0 votes
      Q What is the Instacure #2? In the description at the bottom it says Instacure #2 not included. answer now
      A

      Nick,

      https://sausagemaker.com/product-category/preserving/cures-and-molds/