Dry Cured Hard Salami Seasoning 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. Recipe is below and on product label.
10 lbs. Recipe
- 7 lbs. venison
- 3 lb. pork fat or 10 lbs. pork butt
- 2 level tsp of Insta Cure #2
- 10 ozs. Dry Cure Hard Salami seasoning
- 35-38 mm natural hog casings
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.
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.
Allergens: Soybean oil used as a mixing aid.