Spice mix question?

This topic has 2 replies, 2 voices, and was last updated 8 years, 10 months ago by LouSantello.

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January 1, 2016 at 2:06 pm #2421

Tom
Member

Does anyone have a basic simple recipe conversion for salumi if I use a different spice mix for my dry sausage or salami other than the ones in the UMAI recipe guides? Can I simply change the spice ingredients only and follow all the usual processes with the fermenting and drying? Will any spice have a detrimental affect on the whole sausage making process.

January 1, 2016 at 4:49 pm #9843

Bob
Member

For dry cured-
Salt should always remain at 2.5 – 3 %
Cure should remain at .25%
If you are using T-SPX as a culture, sugars ( dextrose + sugar) should be about .5 to .6 %

Spices are up to you. Here are some great tips and guidelines on general items and how much spice to add:
http://www.meatsandsausages.com/sausage-recipes/secrets

Happy New Year!!

January 1, 2016 at 9:17 pm #9844

LouSantello
Member

Can you clarify on the T-spx and dextrose? Is it .5-.6% of each or .5-.6% total combined of both?
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