Seasoning - Hard Salami - Dry Cure

To make a dry cured hard salami, it is very important that the correct humidity and set temperature conditions are followed. We sell controls to create the dry curing environment needed to produce a good and safe salami. It is important that the person attempting this acquire the skills needed before attempting to dry cure or ferment any product. We sell books that teach you these skills We also provide instructions as well as spec sheets on the products we sell

Use cure #2

Usually stuffed into hog rounds, collagen or protein lined casing

Cure #2 and casings are sold separately

• Recipe on package
• Seasons 40 Lb. of meat