French Dry Sausage

French Dry Sausage

French Dry Sausage 400 296 The Original Dry Bag Steak

Ingredients per 1.5 kg / 3.3 lb of meat

  • Lean pork 1100g / 2.4 lb
  • Pork fat (back fat) 400g / 0.9 lb
  • Salt 45g / 10 tsp
  • Instacure #2 4g / 3/4 tsp
  • Dextrose 5g / 1 tsp
  • Black pepper 5g / 3 tsp
  • Four spice 5g / 4 tsp
  • Cayenne pepper 5g / 3 tsp
  • Bactoferm T-SPX 0.5g / 1/2 tsp
    (dissolved in 2 tbsp lukewarm de-chlorinated water)

We demonstrate the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry® dry sausage casing, fermentation at room temperature and drying in your home refrigerator. The 32mm UMAi Dry® Sausage Casing has the benefit of creating finished product in only about two weeks. This video will show your every step making it easy even for a first time salumi-maker.

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