Premixed Curing Salts Blend

Perfect with UMAi Dry Sausage Spice Blends for 5# Recipe
-- or use with your choice of recipe. 

No scale? No math! No worries!
Always the perfect ratio
Just add to 5# of meat

No need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. 

Premixed Curing Salts Blend includes just enough large crystal Kosher salt and #2 Curing Salt to provide the perfect ratio of 3% salt and 0.25% slow acting curing salt so you can easily craft a five pound capicola or five pound batch of fermented dry sausage.

For charcuterie, just pick up 5 lbs of pork butt, pork loin, beef eye of round or other choice of meat cut. Mix your choice of spices with the premixed Curing Salts Blend, coat the meat, and seal tight to cure for two weeks in the fridge.

For dry sausage, just mix in the contents of the pouch with 5 lbs of ground sausage meat, add spices, dextrose and starter culture--and stuff mixture into UMAi Dry casings.

For charcuterie, just pick up 5 lbs of pork butt, pork loin, beef eye of round or other choice of meat cut. Mix your choice of spices with the premixed Curing Salts Blend, coat the meat, and seal tight to cure for two weeks in the fridge.

For dry sausage, just mix in the contents of the pouch with 5 lbs of ground sausage meat, add spices, dextrose and starter culture--and stuff mixture into UMAi Dry casings.

1. Prepare 5# of pork shoulder, or other blend of meats. 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 Premixed Curing Salt Blend 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.

- Includes large crystal Kosher salt and #2 Curing Salt
- For five pounds of capicola or a five pound batch of fermented dry sausage.

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