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.