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

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

(2 questions)
Read 16 Reviews Write a Review

$14.75

SKU: 12-1041 Categories: , ,

Description

Dry Cured Hard Salami Seasoning, 3 lbs. 2 oz. is made with sugar, dextrose, corn syrup solids, pepper and other spices. Practically every country in the world offers at least one kind of dried sausage (salume). Our Dry Cured Hard Salami Seasoning is one of the most popular types in the USA and Canada.

Net weight: 3 lbs, 2 oz.
Yield:  Makes 50 lbs.  10 lbs recipe is below and on product label.

Helpful Tips
To make a dry cured hard salami, it is very important that the correct humidity and set temperature conditions are followed. It’s important that the person attempting this skilled trade knows the ins and outs of Dry-Curing. The Sausage Maker highly recommends reading the book, The Art of Making Fermenetd Sausages by Stanley and Adam Marianski.The book explains everything regarding dry curing.

10 lbs. Recipe

Grind meat through 3/16” grinding plate. Add seasoning and Insta Cure #2 to meat, mix well and stuff into a 35-38 mm hog casing very tightly to eliminate as many air pockets as possible.  Prick out as much of the air pockets as visible. Hang salamis to dry in an area where the temperature is between 55 – 58 degrees F and the relative humidity is 68 to 78%.

To properly dry cure, it is important that these temperatures and humidity are maintained. It takes about 3 weeks for a 35-38 mm hog casing to fully dry. If during the curing time you get a white mold on the surface, make a mild solution of vinegar and water and wipe the area clean.  This white mold is not harmful.

Allergens: Soybean oil used as a mixing aid.

Additional information

Weight 3 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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