Make the perfect Sopressata at home. Don’t guess with ingredients, we make it simple with our traditional peppery and mildly spicy sopressata seasoning made from premium quality spices.
Directions for use: Use 4kg pork shoulder, 1kg back fat. Mince near frozen meat through a 6-8mm plate. Mix 5kg ground pork with Sopressata Seasoning, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2 (both sold separately). Fill size 44 hog casings. Hang for 72 hours at 20c and 80-90% humidity. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.
Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.
Ingredients: salt, dextrose, pepper, spices.
Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.
$14.99
Make the perfect Sopressata at home. Don’t guess with ingredients, we make it simple with our traditional peppery and mildly spicy sopressata seasoning made from premium quality spices.
Directions for use: Use 4kg pork shoulder, 1kg back fat. Mince near frozen meat through a 6-8mm plate. Mix 5kg ground pork with Sopressata Seasoning, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2 (both sold separately). Fill size 44 hog casings. Hang for 72 hours at 20c and 80-90% humidity. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.
Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.
Ingredients: salt, dextrose, pepper, spices.
Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.
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