Sopressata

[mg1]

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.

[DATsBBQ]

Was the temp kept to below 40* while drying?

Oh, and welcome to the Forum!

[Papa Tom]

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.

[mg1]

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

[Papa Tom]

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......