Dry Cured Hard Salami Seasoning, 3 lbs. 2 oz.

(2 questions)
Read 16 Reviews Write a Review

$14.75

SKU: 12-1041 Categories: , ,

Description

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.

  • Recipe on package, Makes 50 lbs.
  • Uses Insta Cure No. 2
  • Stuff into natural or protein lined flat casings
  • Insta Cure No. 2 and casings sold separately
  • Contains Soy

Additional information

Weight 2 lbs

16 reviews for Dry Cured Hard Salami Seasoning, 3 lbs. 2 oz.

  1. Timothy Brorup (verified owner) –

    I use this to make venison salami. Works excellent and is delicious.

  2. Terry and Cora Malone (verified owner) –

    Good

  3. vincent endres (verified owner) –

    very good i loved it.

  4. Ray Devaul (verified owner) –

  5. Brian Tuttle (verified owner) –

  6. Brooke Petty (verified owner) –

  7. Dale Gundlach (verified owner) –

  8. John Smith (verified owner) –

  9. Patricia Shanholtz (verified owner) –

    Outstanding products!

  10. RICHARD SATTERWHITE (verified owner) –

  11. EFRAIN HIDALGO (verified owner) –

    Just make salami yesterday so I have to wait for the results but overall the directions are very easy to understand

  12. Kevin Butler (verified owner) –

    This is a fan favorite with our group. We use it with a little mold in the mix and it gives it a nice sour flavor. Nice spice pack, easy to use. Works great in our TSM dry aging cabinet.

  13. Ann M Cicero (verified owner) –

    Great product

  14. Robert (verified owner) –

    This is my 5th year making salami, and this recipe makes it so much easier. I did add some Pinot Noir wine and some bactoferm t spx to enhance the finish results. It has been unseasonable cooler this year, and took almost 6 weeks to achieve the +30% weight lose. The salami is moist and firm and about perfect in both appearance and taste. I will be using this again!

  15. Jonathan arbel (verified owner) –

    Taste great, very salty but still very flavorful. Fast shipping.

  16. Jun Martin (verified owner) –

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Questions and answers of the customers

    Does it have any mold culture in the recipe or should I add it? Just bought a dry curing cabinet from Tsm and ready to try it out.
  1. 0 votes
    Q Does it have any mold culture in the recipe or should I add it? Just bought a dry curing cabinet ...... Read more answer now
    A

    Hi Rick,

    The dry cured hard salami seasoning contains no cure and no cultures. You will have to add cure #2 and whatever cultures you wish to use before you stuff the meat into a casing. If you have any other questions just email our kitchen specialist John at jpaa@sausagemaker.com

    Take care,
    Meghan
    2. Does the Dry Cured Hard Salami seasoning contain a binder or should it be added additionally if desired?
  2. 0 votes
    Q Does the Dry Cured Hard Salami seasoning contain a binder or should it be added additionally if d...... Read more answer now
    A

    The seasoning does not include a meat cure nor a binder. The binder should be used for cooked/smoked salami and not a dry-cured product. Dry curing is the process of drying/aging meats without cooking process, making them shelf-stable through the gradual removal of moisture from the meat...  Binders sole purpose is to increase water retention, prevent water/weight-loss.

    We have a cooked salami seasoning here. 

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