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UMAi Dry Spice Blends

UMAi Dry® has teamed up with master dry sausage maker and owner of Spark Spice Co. and created spice blends that offer traditional authentic sausage flavors.

UMAi Dry® spice blends eliminate the need to mix individual spices and are a convenient way to formulate your dry sausage. Each packet contains enough spice for 5 lbs of dry sausage. Simply mix the contents of the UMAi Dry® Spice Packet into chilled, freshly ground meat, along with correct proportions of kosher salt, Instacure #2 and Bactoferm T-SPX Starter Culture.

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.

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.

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.

Making Soppressatta:
See how it's done!
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.

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.
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.

Spices
Spark's original spice blends can spark up any meal, and take it from good to great. Spark Spices offers a variety of blends for a variety of tastes. Get yours today!

Lemon Pepper Spice

Lemon Pepper

Product Details

3oz shaker- A blend of black pepper, granulated lemon peel, sugar, lemon powder, garlic and onion. For those who need to eliminate salt from their diet, but still want the flavor!

Sprinkle liberally on all your favorite foods!

Burger Jazz Spice

Burger Jazz

Product Details

3oz shaker - A blend of sugar, salt, garlic, paprika, onion, black and red pepper.
Mix 2 TBS with 1 pound of ground beef and refrigerate overnight.
As a steak seasoning, rub steak with olive oil and sprinkle Jazz liberally.
Other uses:
Ground turkey and excellent with venison, Mix in and refrigerate for 4-5 hours or the flavors to mature,
Vegetables, especially corn on the cob!

Savory Spark Spice

Savory Spark

Product Details

3oz shaker- A blend of sugar, salt, black pepper, mace, marjoram, onion, coriander, ginger and lemon powder.
Mix 1 TBS in 1 pound of ground pork and refrigerate overnight. Excellent breakfast sausage
Mix 1 1/2 TBS in a pound of ground venison and refrigerate 4-5 hours
Other uses:
Chicken, Turkey and Pork
Fish – sprinkle on baked fish or add to batter/breading for frying

Zesty Snap Spice

Zesty Snap

Product Details

3oz shaker-A blend of sugar, salt, garlic, rad pepper, smoked paprika, black pepper and lemon powder.
If you like it hot, you will love this!!!
Sprinkle on your favorite foods. Excellent season all.
Hamburgers, Chicken and Steak
Pasta, cottage cheese, eggs

Spark Spice Italian Blend

Italian Blend

Product Details

3 oz shaker - A blend of smoked paprika, salt, spices, fennel, black pepper, red pepper, flavorings, oregano, anise, garlic

Mix 2 tbsp with 1 pound of ground beef and refrigerate overnight. As a steak seasoning, rub steak with olive oil and sprinkle liberally.

Other uses: Ground turkey and excellent with venison, Mix in and refrigerate for 4-5 hours or the flavors to mature, Vegetables, especially corn on the cob!

Over the Top Rub

Over The Top Rub

Product Details

3oz tin - A blend of kosher salt, black pepper, garlic, rosemary and thyme.
This was originally blended for prime rib, but we found that it is an excellent rub for any type of beef roast! Also very good on steaks.

Simply rub the roast or steaks with olive oil and coat generously with the rub.

Original Brine

Original Brine

Product Details

6oz zip seal bag -A blend of salt, sugar, black pepper, garlic, ginger and coriander.
This brine was developed to use with chicken and pork. Through the process of osmosis, it takes the spices into the meat and retains the moistness. No more dry chicken breasts or pork chops!

For best results, add 2 TBS of brine mix to 1 cup of water. Mix well. Pour brine mixture into a 1 quart zippered bag. Add meat. Start seal, bring water level up to the zip and close. It is important that the brine cover all the meat. Refrigerate for 24 to 48 hours. Remove from brine and cook as desired.