Dry Sausage Kit 50mm

Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.

Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.

The result is delicious salami that will impress your friends and family.

This is a complete kit with step by step instructions and recipes (meat and spices not included)

Your kit includes:

• 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing
  Suitable for 25-30 lbs. (11-14kg) of meat
• 6 tsp. #2 Curing Salt (for 30 lbs/14kg of meat)
• Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)  [NOTE:  Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.]
• 12 tsp. Powdered Dextrose
• Zip ties included for easy, secure closure of casings

UMAi Dry casings do not require use of a vacuum sealer

1. Weigh ingredients: 3% kosher salt and 0.25% #2 Curing Salt -OR- use Premixed Curing Salts Blend. NOTE: Dry fermented sausage is best with 20% fat, pork back fat being optimal for appearance of final product.
2. Activate Starter Culture: For 5# of meat, use approx. 1/8-1/4 tsp of T-SPX, 1/4-1/2 powdered dextrose, then dissolve in 1 tbsp room temp de-chlorinated water.
3. Grind cold meat with 16mm or larger grind plate.
4. Combine meat and starter culture solution thoroughly..
5. Mix in kosher salt, curing salt and spice blend.
6. Stuff with dedicated stuffer, NOTE: Do not use blender attachment to stuff as it will destroy the particle definition necessary for fermentation and drying.
7. Weigh several sticks and mark both start weight and target weight--less 35-40%.
8. Slow ferment 24-72 hours at room temperature in a protected area. A "blush" should be perceptible. Do not ferment longer than 72 hours.
9. Refrigerate on open wire rack. Dry until reaching 35-40% weight loss.
10. Transfer finished product to vacuum packaging to equalize moisture level edge-to-edge. Store in refrigerator or freezer.

Your kit includes:
- 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing
- Suitable for 25-30 lbs. (11-14kg) of meat
- 6 tsp. #2 Curing Salt (for 30 lbs/14kg of meat)
- Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.]
- 12 tsp. Powdered Dextrose
- Zip ties included for easy, secure closure of casings

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