Soppressata Recipe
             Contributed by Sal Ranieri

For approximately 50 soupies:

             Step #I:
3 fresh hams (not frozen)
1 fresh shoulder (not frozen)

Skin and bone -the ham and shoulder
Prepare meat for grinding, also remove fat   according to liking
Grind meat using a 10 hole plate
Again remove balls of fat while grinding
Salt: 1/2 ounce to each pound of meat (a must to   preserve soupies)
Pepper: cayenne, paprika, season according to   taste. Mix thoroughly.
Let it stand overnight.

             Step #2:
Get a bundle of beef middles and wash them.
Soak the middles in water; add lemon and salt

             Step #3:
  The next day fill the beef middles with the meat, like filling sausage.
  Make sure you pack the meat tight before tying the other end of the soupies.
  Fill the soupies to a length of about 6 or 8 inches.

             Step #4:
  Let soupies set overnight in basket lined with a cloth to let water drain off.
  Next day hang soupies from one end of string, making sure they do not touch each other. Let hang for about 6 to 8 days in a well -ventilated room.
  Then take down, lay on a table covered with a cloth and flatten by using weight at approximately 200 to 300 lb. Apply weights gradually.
  After 3 days under weights, rehang soupies for about one (1) month. Before rehanging, make sure they are flat. If they get round again, reflatten them again and rehang.

               Step #5:
Take soupies down, cut strings and submerge in oil. Ready to eat in about 4 months.