Formulated just for UMAi Dry, this blend of spices develops the flavor of traditional soppressata.
Ingredients: Dextrose, Spices, Black Pepper, Red Pepper, Flavorings Garlic, Mace
Usage for 5 lb recipe: After mixing in Salt and #2 Curing Salt, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose.
This blend does not contain: Salt, #2 Curing Salt, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage.