Cabelas had some excellent prices posted on electric grinders prior Christmas...until I get back to 225 to 212lbs.( I picked my parents wrong...I have Metabolic Syndrome), I decided not to buy one. This recipe is based on diced pieces, or course ground meats. We have a spice shop downtown in this little berg if 20,000 that has fresh nutmeg.
One of the guys I occasionally fish salmon with belongs to a five-member sausage making club, we were blown-off for most of two days while down at Pte. Detour last year. He had the best soppressata I have ever tasted-light, buttery taste with great texture. Other than telling us they make it with pork Front shoulder, Don would not give-up the spice mix. I know that they built a small walk-in cooler to maintain temp. and humidity...but that is it.