Sopressata can be made of either fresh hams or pork butts. It is sometimes made using beef, but pork is the traditional meat used.
• 8 lbs. lean pork
• 2 lbs. back fat
• 7 Tb. salt
• 3 Tb. powdered dextrose
• 2 Tb. whole black pepper
• 2 Tb. ground black pepper
• 1/2 cup corn syrup solids
• 2 level tsp. Insta Cure No. 2
• 1 Tb. hot cayenne pepper (optional)
Chill meat and pork fat to 32-34° F. Grind all meat and pork fat through a 1/2" or 3/4"; grinder plate. Add all ingredients and mix well.
Remove meat to tub container, packing tightly not over 6-7" high and refrigerate for 48 hours. Remove from cooler, grind meat through 1/4" plate and stuff into 8-10" long hog middles.
Sausage should then be held for 48 hours at about 55° F, after which it is placed into the smokehouse. Sausage is smoked for 48 hours with cold smoke until color is obtained.
Remove from the smokehouse and keep at 50-60° F with humidity around 70-80%. Hold about 8-10 weeks. Sopressata will be ready when it loses about 30% of its green weight.
Recipe from Great Sausage Recipes and Meat Curing by Rytek Kutas