Dry Sausage Kit 32mm

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$77.00
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$77.00
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Dry Aging Sausage Kit includes everything you need to start dry aging sausage, salami, salumi, pepperoni, chorizo, and more!

Description

Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.

Your Kit Includes:

  • 30 ft. (10m) UMAi Dry 32mm (1.25in)∅ sausage casing
    Suitable for 12-15 lbs (5.5-7kg) 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

Instructions

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.

Expectations

Your Kit Includes:
-30 ft. (10m) UMAi Dry 32mm (1.25in)∅ sausage casing
-Suitable for 12-15 lbs (5.5-7kg) 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

Help

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The original Dry Aging Bag Over 3000 Reviews Add Big Flavor to Meat Professional Quality at Home Satisfaction Guaranteed