French Dry Sausage

Salumi -

French Dry Sausage

We demonstrate the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry® dry sausage casing, fermentation at room temperature and drying in your home refrigerator. The 32mm UMAi Dry® Sausage Casing has the benefit of creating finished product in only about two weeks. This video will show your every step making it easy even for a first time salumi-maker.

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