Dextrose, Smoked Paprika, Spices, Black Pepper, Fennel, Red Pepper, Oregano, Anise, Garlic.
Add the contents of the package to the sausage meat mix. Toss together thoroughly.
Dry curing instructions:
Add 3% Kosher salt and 0.25% of curing salt #2 to the spice blend (or use our pre-measured salt blend SKU# 640110-010 sold separately).
Toss together thoroughly.
Select your favorite fermentation starter culture (sold separately) and follow the manufacturer’s recommendation
for dosage, required amount of dextrose to add (sold separately), fermentation time and temperature.
Once fermentation is completed put the sausage into a temperature and humidity controlled chamber or
even easier use the Umai sausage casings and into your refrigerator for drying for the desired amount of time.