30 DAYS OPEN PURCHASETraditional fermentation chambers and climate-controlled curing rooms are the standard solution for salami and similar charcuterie. The UMAi Dry casing replaces them with a breathable membrane that regulates moisture loss and creates the right environment for fermentation and drying directly in an ordinary refrigerator. No vacuum machine required, no dedicated space with controlled humidity and temperature.
The process: mince is mixed with starter culture, curing brine (curing salt type 2) and spices, stuffed into the casing and tied with the included cable ties. Fermentation takes place at room temperature for 24 to 72 hours. The sausages are then hung on a rack in the refrigerator and dried until they have lost 35 to 40 percent of their starting weight. Finally the finished sausages are vacuum-sealed to equalise the moisture content from the inside out.
The package contains 5 metres of 70 mm UMAi Dry membrane casing, suitable for 11 to 14 kg of meat, plus cable ties for sealing. Meat, spices, starter culture and curing brine are not included.
