Sopressata

Sausage making and curing meats.

Moderator: TBBQF Deputies

mg1
Pilgrim
Posts: 2
Joined: Sat Jan 17, 2009 7:37 pm
Location: Long Island NY
Contact:

Sopressata

Postby mg1 » Sat Jan 17, 2009 7:44 pm

Anyone here make this Italian dry sausage? I made a batch with hog middles and they seem a little stinky, I heard beef middles would be better but I was wondering about collagen casings I seen some store bought ones that used them, any ideas THANKS.
User avatar
DATsBBQ
Deputy
Posts: 7949
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Postby DATsBBQ » Sat Jan 17, 2009 9:37 pm

Was the temp kept to below 40* while drying?

Oh, and welcome to the Forum!
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
User avatar
Papa Tom
Deputy
Posts: 6003
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Postby Papa Tom » Sat Jan 17, 2009 9:53 pm

You didn't say how you made it but with a dry cured sausage it is important that you use Nitrites and Nitrates hang for a day or two to dry the skin then cold smoke.Also adjusting the Ph down is a good safeguard. Hanging temp should be 50* + 5* and 70% humidity. Soaking the casings in vinegar may help.
I would say stinky probably is not good.
tarde venientibus ossa....
mg1
Pilgrim
Posts: 2
Joined: Sat Jan 17, 2009 7:37 pm
Location: Long Island NY
Contact:

Postby mg1 » Thu Jan 22, 2009 8:31 pm

I used a recipe from Rytek Kutas's book used cure #2 with a starter culture, any opinions on casings? beef, hog, collagen?
User avatar
Papa Tom
Deputy
Posts: 6003
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Postby Papa Tom » Thu Jan 22, 2009 10:50 pm

mg1 wrote:I used a recipe from Rytek Kutas's book used cure #2 with a starter culture, any opinions on casings? beef, hog, collagen?


That should be good either beef or hog should be good I'd avoid collagen for dried sausage. I'll review that recipe ol' Rytek errored on the safe side second and promoted his products first. Maybe vice versa......
tarde venientibus ossa....

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest