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UMAi Dry® 32mm Dry Sausage Kit

UMAi Dry® 32mm
Dry Sausage Kit

Product Details

Make Pepperoni, Saucisson Sec, Snack Sticks & more!

Includes:

  • 30 ft. (10m) UMAi Dry® 32mm (1.25in) sausage casing
    Suitable for 12-15 lbs (5.5-7kg) of meat
  • 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat)
  • Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)
  • 12 tsp. Powdered Dextrose
  • Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

UMAi Salumi Kit

UMAi Dry® 50mm
Dry Sausage Kit

Product Details

Make Salami, Chorizo, Sudjuk & more!

Includes:

  • 30 ft. (10m) UMAi Dry» 50mm (2in) sausage casing
    Suitable for 25-30 lbs. (11-14kg) of meat
  • 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat)
  • Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)
  • 12 tsp. Powdered Dextrose
  • Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

UMAi Dry® 70mm Salumi Kit

UMAi Dry® 70mm
Dry Sausage Kit

Product Details

Make Sandwich size Salami, Pepperoni and more!

Includes:

  • 15 ft. (5m) UMAi Dry® 70mm (2 3/4in) sausage casing
    Suitable for 25-30 lbs. (11-14kg) of meat
  • 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat)
  • Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)
  • 12 tsp. Powdered Dextrose
  • Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

UMAi Dry® 32mm Sausage Casing Packet

UMAi Dry® 32mm
Sausage Casing Packet

Product Details

Make Pepperoni, Saucisson Sec, Snack Sticks & more!

Includes:

  • 30 ft. (10m) UMAi Dry® 32mm (1.25in) sausage casing
    Suitable for 12-15 lbs (5.5-7kg) of meat
  • Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

UMAi Salumi Kit

UMAi Dry® 50mm
Sausage Casing Packet

Product Details

Make Salami, Chorizo, Sudjuk & more!

Includes:

  • 30 ft. (10m) UMAi Dry® 50mm (2in) sausage casing
    Suitable for 25-30 lbs. (11-14kg) of meat
  • Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

UMAi Dry® 70mm Salumi Packet

UMAi Dry® 70mm
Sausage Casing Packet

Product Details

Make Sandwich size Salami, Pepperoni and more!

Includes:

  • 15 ft. (5m) UMAi Dry® 70mm (2 3/4in) sausage casing
    Suitable for 25-30 lbs. (11-14kg) of meat
  • Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

Pepperoni Spice Blend

Pepperoni Spice Blend

Product Details

For 5 lb recipes. UMAi Dry® Pepperoni blend infuses the sausage with savory and spicy flavors of paprika and cayenne. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of traditional pepperoni.

Ingredients: Dextrose, Smoked Paprika, Spices, Black Pepper, Fennel, Red Pepper, Flavorings, Oregano, Anise, Garlic

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Salt/InstaCure #2 Mix for 5 lb batch

Curing Salt Blend

Product Details

For 5 lb recipes. This includes:

  • Large crystal Kosher Salt/InstaCure #2 - Measured to provide 3% salt and 0.25% Instacure #2 for a 5 lb batch of sausage. No need to measure and calculate salt amounts for 5 lb sausage recipe.
  • Just mix in the contents of the pouch with 5 lbs of ground sausage meat, add spice and starter culture and stuff the meat into UMAi Dry casings.
  • Good to use in any UMAi Dry Sausage or Charcuterie recipes or use with UMAi Dry sausage spice blends.
Salami Spice Blend

Salami Spice Blend

Product Details

For 5 lb recipes. UMAi Dry® Salami blend offers smokey robust, almost buttery flavor. Formulated by the Sausage Master at Spark Spices, this is a traditional blend of spices that creates the flavor of old world salami.

Ingredients: Dextrose, Spices, White Pepper, Mustard, Flavorings, Hickory Smoke, Garlic

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Soppressatta Spice Blend

Soppressatta Spice Blend

Product Details

For 5 lb recipes. UMAi Dry® Soppressatta blend has nice heat from the red pepper combined with mace which is from the nutmeg family that nicely bless the flavors together. Formulated by the Sausage Master at Spark Spices, this is a traditional blend of spices that creates the flavor of soppressata.

Ingredients: Dextrose, Spices, Black Pepper, Red Pepper, Flavorings, Garlic, Mace

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Perfectly formulated for your Pepperoni, Salami and Soppressatta projects!
Learn more »
Soppressatta Spice Blend

Spanish Chorizo Spice Blend

Product Details

For 5 lb recipes. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of traditional dry Spanish Chorizo.

Ingredients: Smoked Paprika, Garlic, Dextrose, Sugar, Red Papper, Oregano, Black Pepper

Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to sausage meat mix.

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Finocchiona Spice Blend

Finocchiona Spice Blend

Product Details

For 5 lb recipes. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of fennel salami.

Ingredients: Dextrose, Fennel Seed, Black Pepper, Sugar, Garlic, White Pepper, Red Pepper

Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to sausage meat mix.

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Landjaeger Spice Blend

Landjaeger Spice Blend

Product Details

For 5 lb recipes. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of German style hunters sausage - Landjaeger.

Ingredients: Dextrose, Black Pepper, Sugar Ginger, Coriander, Red Pepper, Smoke Powder

Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to sausage meat mix.

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Mettwurst Spice Blend

Mettwurst Spice Blend

Product Details

For 5 lb recipes. UMAi Dry® Soppressatta blend has nice heat from the red pepper combined with mace which is from the nutmeg family that nicely bless the flavors together. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of this traditional German dry sausage.

Ingredients: Dextrose, Nutmeg, White Pepper, Spices, Allspice, Mustard, Celery, Caraway, Marjoram

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Powdered Dextrose Packet

The Art of Making Fermented Sausages - Book

Product Details

Written by Stanley Marianski

Simple, concise and educational. The book contains over 50 detailed step by step salami style dry sausage recipes and basic principles behind the art of dry sausage making. A must for the home charcutier!

Making Soppressatta:
See how it's done!
Stackable Wire Rack

Stackable Wire Rack

Product Details

Rust Proof, Commercial weight durable, Space saving, Stackable wire rack suitable for dry aging or dry curing.

  • Rack Dimensions:
    11.5 in (29.2 cm) x 16.75 in (42.5 cm) Stacked clearance between racks is: 4 in (10 cm)
Bactoferm T-SPX Starter Culture

Bactoferm T-SPX Starter Culture

Product Details

This includes:

  • Bactoferm T-SPX Starter culture - 25g
    A must in dry cured sausage recipes. Helps develop color and achieve tangy flavor.
InstaCure #2 Packet

InstaCure #2 Packet

Product Details

This includes:

  • InstaCure #2 - 6 tsp.
    a must in dry cured sausage recipes. One level teaspoon cures 5 lbs of meat.
Powdered Dextrose Packet

Powdered Dextrose Packet

Product Details

This includes:

  • Powder Dextrose - 4 tsp.
    Used in most dry cured sausage recipes as food for starter culture

UMAi Salumi™ in Action

Sujuk/Sucuk/Суджук

UMAi Salumi™ - Making Bresaola Making Sujuk at home with UMAi Salumi

Recommended Resources

UMAi Dry® Salumi & Charcuterie Recipes »

UMAi Dry® Salumi Videos »

The Art of Making Fermented Sausages
by Stanley Marianski (for sale above)