Dry Sausage Casings 32mm

Make Pepperoni, Saucisson Sec, Snack Sticks & more!

Includes:

• 30 ft. (10m) UMAi Dry® 32mm (1.25in) diameter sausage casing
  Suitable for 12-15 lbs (5.5-7kg) of meat
• Zip ties included for easy, secure closure of casings

UMAi Dry Salumi 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® 32mm (1.25in) diameter sausage casing
- Suitable for 12-15 lbs (5.5-7kg) of meat
- Zip ties included for easy, secure closure of casings

Need help? Head over to our Help Center for support from the pros!

Visit Help Center →