32mm UMAI DRY PLASTIC SALAMI CASINGS 10M/30 FT/PACK

Use the Umai Dry sausage casing (32mm) to make various different kinds of of cured meats like Pepperoni, Saucisson Sec, Snack Sticks & more right at home with special Umai Dry technology. Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge.

Instructions

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 MONDOSTART 2M STARTER CULTURE , 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.

Can meat be smoked while in the UMAi Dry® casings? 

While UMAi Dry® is, in principle smoke permeable, none of our testing has shown that the smoke flavor is satisfactory.  We recommend one of two courses for a smoke:

1) either incorporate smoke powder or liquid in your recipe, or

2) smoke after the meat has reached its target weight.