Dry Sausage Casings 50mm

• Create 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 casing only packet. It includes instructions and recipes (meat and spices not included).

Includes:

• 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing
  Suitable for 25-30 lbs. (11-14kg) of meat
• 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.

- 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing
- Suitable for 25-30 lbs. (11-14kg) of meat
- Zip ties included for easy, secure closure of casings

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