To make a dry cured hard salami, it is very important that the correct humidity and set temperature conditions are followed. For an idea of the complexity in dry-curing click "View More Images" to see the instructions label. There are many factors that play into making a good (and safe!) salami, it is important that the person attempting this skilled trade knows the ins and outs of Dry-Curing. The SausageMaker HIGHLY RECOMMENDS reading the book that explains everything in easy-to-read and understand language: The Art of Making Fermented Sausages.

Uses Insta Cure™ No. 2 and stuffed into a protein lined casing (Insta Cure™ No. 2 and casings sold separately).

Makes 40 lbs. Contains Soy. Recipe on package.