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Learn How - The UMAi Dry® Salumi Making Process


UMAi Dry® Aging Salumi Process Illustration:
How to Make Salumi Step One
How to Make Salumi Step Two
How to Make Salumi Step Three
How to Make Salumi Step Four
How to Make Salumi Step Six
How to Make Salumi Step Seven
How to Make Salumi Step Eight
How to Make Salumi Step Nine
How to Make Salumi Step Ten

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 looses 35-40% of its original weight (for 50mm sausage approx. 4-6 weeks)

 The result - Dry sausage that you will be proud of.