Sopressata Salami

1.Prepare the meat by trimming any excess fat and removing any silver skin from the tenderloin and pork belly.

2.Cut the tenderloin and pork belly into small chunks and place them in a large mixing bowl.

3.In a spice grinder, combine the black peppercorns, fennel seeds, paprika, garlic powder, kosher salt, crushed red pepper flakes, and curing salt. Grind until fine.

4.Add the spice mixture to the meat and mix well to evenly distribute the seasonings.

5.Cover the mixing bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.

6.Soak the hog casings in water according to the package instructions to remove any salt or preservatives.

7.Rinse the casings thoroughly with cold water and fit the open end of the casing onto the nozzle of a sausage stuffer.

8.Fill the sausage stuffer with the meat mixture and thread the casings onto the stuffer nozzle.

9.Slowly crank the sausage stuffer to fill the casings with the meat mixture, making sure to not overstuff.

10.Twist the casings at regular intervals to form individual salami links.

11.Using kitchen twine, tie off the ends of each salami link to secure the casings.

12.Hang the salami links in a cool, dry place for 2-3 weeks to allow them to dry and mature.

13.Once fully dried, remove the salami links from the hanging area and store them in the refrigerator.

14.To serve, slice the sopressata salami into thin rounds and enjoy!