Title: Sopressata Salami
Categories: Makemeat
Yield: 10 Pounds

3	lb	Lean beef
5	lb	Pork
2	lb	Pork fat
5	tb	Salt
1	tb	Finely ground black pepper
2	ts	Finely ground white pepper
1	ts	Finely ground coriander
1	ts	Finely minced garlic
2	ts	Sugar
1	c	Dry white wine
1/2	ts	Ascorbic acid
1	ts	Saltpeter
4		Feet large beef casings

Grind the beef, pork, and fat separately. Grind to a fine powder the remaining ingredinets except the wine, garlic and casings. Mix in a large pan with the meats and fat; cure in the refrigerator 24 hours. Prepare casings, stuff and tie off into 6-7" length. Dry 8-12 weeks.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

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