UMAi Dry Artisan Salami & Dry Sausage Kit - 50 mm (2" x 30 ft Casing)

Amazing product. From many years of making salami I didn't think this method was going to work. Not only did it have same or better results as curing in all natural casings but it also surpassed the natural way in a few accounts. With traditional salami making you have to be constant in preparing your environment to prevent harmful or dangerous molds from growing on the exterior. Also if you conditions aren't just right you can experience case hardening. Whereby the outside cures faster than the interior, which causes the interior to rot. Using this product exactly as you would natural casings produces similar if not better results without any risk of the above problematic conditions. Be patient. It takes about 4-5 weeks depending on a few things but the results are amazing. Curing in plastic bags doesn't sound like it will work, but these bags are breathable and shed moisture content without allowing oxygen in. Plus you can make them anywhere. As long as you have ample fridge space. I don't think I'll be going back to traditional methods. Give it a shot. Super easy and almost failsafe.

Best way to make charcuterie. It’s safe and easy

Still curing my salami, but appears to be working properly. Very good way to get started in dry-cured sausages.

So I am still getting the hang of stuffing the casings, you gotta make them super packed and tight. I did follow their recipe for the duck and pork with fig salami and it so far needs more herbs and spices, but the results are pretty amazing. I didn’t use as many of the casings as I thought I would. Also the TXP starter culture on its own is $29.99 so really this is a good deal for the kit. The bags of #2 and dextrose are nice as well. Really this is a good buy no matter how you cut it (see what I did there lol)!

It worked pretty well. I dont think I included enough fat in my mixture but I am willing to give it another go around.

Nice kit with everything you need to make salami. It is in the fridge now.

Made my first batches of Tuscan Finocchiona and salami Cremona, both came out fantastic. Slight hard edges in a few spots and product cured faster than anticipated, done in 30 days at a 35% and 38% weight reductions. Just wish I could find the casing only version of the product as I make my own recipes and don’t need the cure and seasoning packets. Will use again until I build my own dry curing chamber. Excited to make pepperoni. Also using the charcuterie bags to make Spanish Lomo and Spicy Capocolla. Those are still curing but will post a review of that product as well.

I used the Umai bags for a rib roast and it was good so I decided to try this kit for some Sopressata. I just read and followed the instructions as it was my 1st time trying this. It completed it about 5 weeks and came out GREAT! I’ll be making more next week as my 1st batch of 4- 9” long sausages are loved by all and I only have 1 remaining. Next weekend I’m probably going to make 8-12 more. Once they were done I put 1 in a standard ziplock and the others in vacume bags.