Dry Curing Sausage

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5 years 9 months ago #3529 by BagLady
Dry Curing Sausage was created by BagLady
Are you experimenting with UMAi Dry for dry cured sausage? Please share your experience and photos here. We are hard at work developing best practices for doing this at home--and would really appreciate learning from you and with you!

Kind regards,

BagLady
aka Thea

Dry aging geek

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5 years 9 months ago - 5 years 9 months ago #3530 by Carnie
Replied by Carnie on topic Dry Curing Sausage
Am going to try a test with salami ,they do have cure #2 and bactoferm FRM-52, they are almost done fermenting, after that i'll put one in a drybag, Decided to put one of each in, Recipe is Salumi Diablo and Soppersata Roman Style from the book Salumi

Stay Tuned
Last edit: 5 years 9 months ago by Carnie.
The following user(s) said Thank You: nepas

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5 years 9 months ago #3531 by nepas
Replied by nepas on topic Dry Curing Sausage
Well

Soon B)

We are full time RV'rs. 40' 5th wheel.

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5 years 9 months ago #3532 by nepas
Replied by nepas on topic Dry Curing Sausage

Carnie wrote: Am going to try a test with salami ,they do have cure #2 and bactoferm FRM-52, they are almost done fermenting, after that i'll put one in a drybag


Looks very good there ol buddy

We are full time RV'rs. 40' 5th wheel.

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5 years 9 months ago #3590 by Carnie
Replied by Carnie on topic Dry Curing Sausage
After a week,weight loss is about 17%

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5 years 9 months ago #3630 by Supiman
Replied by Supiman on topic Dry Curing Sausage
I am making soppresata. I seasoned and began curing. I dry bagged without casings. I will process for 8 weeks. We will see what happens.....






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