Salumi Starter Kit

Give the gift of artisanal dry sausage craft! The UMAi Dry Sausage Kit includes the facts, inspiration and special ingredients to make it easy to create a homemade dry-cured salami, Spanish Chorizo or something even more exotic.

Your Gift Set includes:

• 50 mm UMAi Dry Sausage Casing: Comes with step-by-step instructions and recipes (meat and spices not included)
• 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing
• Suitable for 25-30 lbs. (11-14kg) of meat
• Zip ties included for easy, secure closure of casings

• #2 Curing Salt (for 30 lbs/14kg of meat)

• Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)   [NOTE:   Starter culture is alive. It is shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.]

• Powdered Dextrose

• The Art of Making Fermented Sausages by Stanley Marianski
• The absolute best resource on dry fermented sausages out there. Covering all the science and history you could possibly need, this timeless book will keep you at the sausage-making game for years to come. 

UMAi Dry casing makes it easy to create traditional slow-fermented dry sausage in the comfort of your own kitchen--and Marianski's book provides the expertise.

1. Weigh ingredients: 3% kosher salt and 0.25% #2 Curing Salt -OR- use Premixed Curing Salts Blend. 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 kosher salt, curing salt 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.

Your Gift Set includes:
- 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing
- #2 Curing Salt (for 30 lbs/14kg of meat)
- Bactoferm T-SPX starter culture
- Powdered Dextrose
- Zip ties
-The Art of Making Fermented Sausages by Stanley Marianski

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