Old fashion Italian dry sausage

[Joe]

Thanks Jim. I have made umia soppressatta both with your spice pack and from the other recipe on the umai site . Both are very good, but alas, not grandma’s dry sausage 🙁

From what I remember it was just pork butt, fat,salt and pepper with whole fennel seed no starter culture. The casings are small, maybe 1 1/2 inches wide. Maybe I will just give that a try and modern it up just a bit with cure #2.