Getting items together for 2.5 lbs of sopressata.
2 T cold distilled water and 1/8 t TSPX Culture. Adding just a pinch of dextrose to the culture. Set this aside.
1 T distilled water, added 1/2 t cure #2, stir and dissolve.
2 lbs ground pork and 1/2 lb of 90/10 ground beef (i find the GB gives a better flavor)
Mix half the dry into meat, mix well. and add the remainder and the cure water.
Add the culture in last, mix well by hand. Toss meat mix down hard to reduce air pockets.
Pack meat as tight as you can into stuffer. Leave air valve on pusher kinda loose.
I run the meat right to the end of the stuffing tube, helps reduce air pockets in the casings.
Using UMAi salumi casings. Made 3 different sizes and making traditional flat style Sop.
Ambient temp is close enough. Now a 72 hour fermentation wait.
RV style weight
