Formulated just for UMAi Dry, this traditional blend of spices that flavor this familiar American Midwest favorite. 

Ingredients: Mustard, Dextrose, Mustard Seed, Sugar, Black Pepper, White Pepper, Granulated Garlic, Hickory Smoke Powder, Allspice

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.