Sopressa
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I do. Large, clean chunks of frozen fat, roughly ground muscle meat, wine mulled with warm spices, and then smoked over juniper branches is traditional. I like a traditional salami spices mix to the meat. Make like your favorite salami, about 2" to 2½" diameter casing.
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detter22 We’ve had it on our list for a long time and now that we are getting out Eller drying cabinet going we will be doing some, won’t be till the new year but we will be making some delicious Sopressa!
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