Make Soppressata at home!

Learn how to make delicious soppressata at home! This video takes you through all of the steps needed to make this dry fermented meat at home.
Ingredients
Dextrose 30 grams
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Starter culture (F-RM-52) 1 tsp
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Insta Cure #2 - 6 grams
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1 lb pork back fat (450 grams, diced)
4 lbs boneless pork shoulder (1800 g, diced)
1/4 cup distilled water (60 ml)
1/4 cup kosher salt (60 g)
1/2 cup nonfat dry milk powder (70 g)
3 Tbsp dextrose (30 g)
1 tsp ground black pepper (3 g; or white pepper)
1 tsp minced garlic (6 g)
1 tsp hot red pepper flakes
Hog casings - I used 32-38 mm - amzn.to/3VnIpF7