The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Fridge Drying Smoked Summer Sausage in Umai › Fridge Drying Smoked Summer Sausage in Umai
March 25, 2016 at 6:19 pm #10105
I was confused between traditional summer sausage and the fact that you would like to make dry salami just using a summer sausage recipe, that is why I said cure #1. But I think you have the right idea. I would make sure that you cold smoke and not let the meat get too warm (120F max). There are some semi-dry summer sausages that are dried for like 5-7 days for shelf stability.