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Thank you for your interest in UMAi Dry. We supply all of our customers with product and support from our office here in the U.S., and have customers in over 70 countries to date.

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UMAi Salumi Kit

UMAi Dry® 50mm
Dry Sausage Kit

$45.00
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
  • 5 UMAi VacMouse® adapter strips for use with FoodSaver-type sealers

This kit requires use of a Vacuum Sealer

UMAi Salumi Kit

UMAi Dry® 50mm
Sausage Casing Packet

$20.50
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 requires use of a Vacuum Sealer

UMAi Dry® 32mm Dry Sausage Kit

UMAi Dry® 32mm
Dry Sausage Kit

$40.00
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 Dry® 32mm Sausage Casing Packet

UMAi Dry® 32mm
Sausage Casing Packet

$17.50
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® Salumi
Packet

$17.50
Product Details

This kit includes:

  • UMAi Dry® 10" x 11" - 5 pieces
    Suitable for 4-6 lbs. of meat
  • VacMouse® - 5 pieces

Download our Salumi Instructions & Recipes

This kit requires use of a Vacuum Sealer

InstaCure #2 Packet

InstaCure #2 Packet

$4.00
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

$4.00
Product Details

This includes:

  • Powder Dextrose - 4 tsp.
    Used in most dry cured sausage recipes as food for starter culture
Bactoferm T-SPX Starter Culture

Bactoferm T-SPX Starter Culture

$20.00
Product Details

This includes:

  • Bactoferm T-SPX Starter culture - 25g
    A must in dry cured sausage recipes. Helps develop color and achieve tangy flavor.
Kai Shun 8 Inch Premier Chef's Knife

Kai Shun 8" Premier Chef's Knife

$180.00
Product Details

An every day tool that will live in your hand.

  • Hammered tsuchime-finish blade glides through food with ease
  • Hand-crafted 16° double-bevel blade
  • Steel: Proprietary VG-MAX cutting core, clad in 34 layers of stainless Damascus on each side
  • Handle: Walnut PakkaWood® with signature D-grip for a comfortable hold
  • Blade length: 8 in. (20.3 cm)
  • Made in Japan by skilled craftsmen

A Kai Shun Premier Chef's Knife is an ideal companion for your dry aging, charcuterie or salumi projects. It feels like an extension of your arm that is able to produce razor thin slices of salumi, shave the bark off of that perfectly dry aged subprimal or finely dice a pancetta for that special pasta dish. The Shun Premier 8-in. Chef's Knife will make most kitchen tasks a pleasure. The blade is light and sharp, making any slicing task a breeze. Best of all you will love the way it looks. Due to the curved belly of the Kai Shun Chef's Knife, this knife can be gently rocked through fresh herbs or spices to produce a very fine mince.

Powdered Dextrose Packet

The Art of Making Fermented Sausages - Book

$16.00
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!

Stackable Wire Rack

Stackable Wire Rack

$40.00
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)

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)