Getting items together for 2.5 lbs of sopressata.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop2.jpg)
2 T cold distilled water and 1/8 t TSPX Culture. Adding just a pinch of dextrose to the culture. Set this aside.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop1.jpg)
1 T distilled water, added 1/2 t cure #2, stir and dissolve.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop3.jpg)
2 lbs ground pork and 1/2 lb of 90/10 ground beef (i find the GB gives a better flavor)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop4.jpg)
Mix half the dry into meat, mix well. and add the remainder and the cure water.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop5.jpg)
Add the culture in last, mix well by hand. Toss meat mix down hard to reduce air pockets.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop6.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop7.jpg)
Pack meat as tight as you can into stuffer. Leave air valve on pusher kinda loose.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop8.jpg)
I run the meat right to the end of the stuffing tube, helps reduce air pockets in the casings.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop9.jpg)
Using UMAi salumi casings. Made 3 different sizes and making traditional flat style Sop.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop10.jpg)
Ambient temp is close enough. Now a 72 hour fermentation wait.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/02317301-07a3-4f35-85aa-3b2c5909f2ae.jpg)
RV style weight
![Cheesy :D](https://letstalkbbq.com/Smileys/akyhne/cheesy.gif)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/umsop12.jpg)