Homemade Soppressata
This beef soppressata offers a flavorful alternative to the traditional pork version, allowing those who prefer or require a pork-free diet to enjoy this classic Italian cured meat.
Ingredients
- 2 lbs 900 g beef chuck or round, finely diced or coarsely ground
- 1/2 cup 120 ml dry red wine
- 1 tbsp 15 g kosher salt
- 1 tsp 5 g curing salt (Insta Cure #2)
- 1 tbsp 15 g dextrose or granulated sugar
- 1 tsp 5 g coarsely ground black pepper
- 1 tsp 5 g crushed red pepper flakes (optional, for heat)
- 1 tsp 5 g fennel seeds
Instructions
- Dissolve the Bactoferm F-RM-52 starter culture in distilled water and let it sit for about 20 minutes to activate.
- Mix the Meat and Seasonings:
- In a large bowl, combine the diced or coarsely ground beef with kosher salt, curing salt, dextrose (or sugar), black pepper, red pepper flakes (if using), fennel seeds, and minced garlic.
- Pour in the red wine and the activated starter culture solution. Mix thoroughly until all ingredients are well incorporated and the mixture becomes sticky, indicating proper protein extraction.
- Stuff the Casings:
- Load the meat mixture into a sausage stuffer and fill the prepared casings tightly, ensuring there are no air pockets. Twist or tie the ends securely.
- Fermentation:
- Hang the stuffed sausages in a controlled environment at 70-75°F (21-24°C) with high humidity (85-90%) for 24-48 hours to ferment. This step develops the characteristic tangy flavor and lowers the pH, aiding in preservation.
- Drying:
- After fermentation, move the sausages to a curing chamber or a cool, humid area with temperatures around 55-60°F (13-16°C) and 70-80% humidity. Allow them to dry for 4-6 weeks, or until they have lost about 30% of their initial weight.
- Enjoy:
- Once properly dried, the beef soppressata is ready to be sliced thinly and enjoyed. Store any leftovers in the refrigerator, wrapped tightly in parchment paper.
- Calories: Approximately 180 kcal per 2-ounce serving
Notes
- Maintaining consistent temperature and humidity levels during fermentation and drying is crucial for food safety and achieving the desired texture and flavor.
- Using a starter culture like Bactoferm F-RM-52 ensures controlled fermentation and reduces the risk of unwanted bacterial growth.
- Ensure all equipment and surfaces are thoroughly sanitized before use to prevent contamination.