The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Pork butt or pork shoulder › Pork butt or pork shoulder
Sausage can be made with almost any part of a pig that can be ground through a grinder.
The Marianski recipes can be used with UMAI Dry. The part about the humidity controls is not critical for UMAi Dry because the moisture transmission rates are different from the casings covered in his book. If you ferment in a quiet place away from airflow (we used an oven that was turned off to ferment) you can then place the sausages in the fridge to dry, just like it says in the instructions.
Len Poli is very good as well, has a lot of great recipes most dry sausage ones will work with UMAi Dry.
As for smoking, we don’t encourage this, due to a couple of factors: the UMAi Dry casings do not let smoke through very easily (hense their special properties from regular collagen or natural casings) and if you smoke them and dry them in the fridge, the fridge will acquire a special odor that may be quite hard to get rid of.