Dry Curing

Dry Curing; the highest form of sausage making. It relies on naturally occuring microbiological processes that make a raw food product safe to eat. But to successfully dry-cure you need the right casings, equipment, environmental conditions and above all else, the 'know-how'. For thousands of years fermented sausage has been dried to increase its product life, especially in wartimes when food supplies fluctuated between the front lines. Today, dry curing has been rediscovered by sausage making hobbyists and meat curing enthusiasts. We have been at the forefront of sausage fermenting developments and proudly present our constantly expanding line of dry cured products.  We carry all the starter cultures, cures, spices, temperature controllers, humidity controllers and protein-coated casings you will need for successful dry-curing.