Here is how UMAi Dry® works for creating dry sausage at home:
Grind cold (par frozen) meat (5 lbs) through a large grinding plate
Add Salt, Instacure #2 (included in UMAi Dry® sausage kit) and UMAi Dry® spice blend or your own spices to ground meat and mix well
Dissolve Bactoferm T-SPX (included in UMAi Dry® sausage kit) in 3 Tbsp of dechlorinated cool water and mix into the sausage meat
Stuff into UMAi Dry® casing (included in UMAi Dry® sausage kit)
Place into protected from air drafts space that is kept at 65-75F the sausage will ferment for 48-72 hours (e.g. an unused oven works well for this)
After fermentation place on a wire rack into your regular full size refrigerator until sausage loses 35-40% of its original weight (for 50mm sausage approx. 4-6 weeks)
The result - Dry sausage that you will be proud of.