Practically every country in the world offers at least one kind of dried sausage (salume). Our Seasoning is one of the most popular types in the USA and Canada.
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 Sausage Maker 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.
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