Craft your own impressive Saucisson Sec de Canard--traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac) at home in the safety of your kitchen fridge.

Step-by-step instructions: [ Ссылка ]

UMAi Dry makes it easy with either the Kit + recipe --OR-- the 5# "No Math" Method.

UMAi Dry 50mm∅ Dry Sausage Kit: [ Ссылка ]
--SKIP THE MATH--
Premixed Curing Salts Blend: [ Ссылка ]

Traditional fermented, slow-dried sausage is made simple with UMAi Dry system. Check out: [ Ссылка ].

Here is the easy-to-follow basic recipe:
1) 5 pounds of well-marbled pork shoulder, large cold grind for essential particle definition
2) Mix with 1/4 cup de-chlorinated water, and distribute throughout meat:
Bactoferm T-SPX Starter Culture: +/- 1/4 to 1/2 tsp per 5 lb (2.24kg)
Powdered Dextrose: +/-1 tsp per 5 lb (2.24 kg)
-OR- Use the UMAi Dry Premixed Curing Salts Blend for 5 lb Recipe
3) Mix your spice recipe or UMAi Dry Spice Blend with salts. Combine into meat mixture:
Kosher Salt: 3% of meat weight (65g per 5 lb (2.24 kg)
#2 Curing Salt: 0.25% of meat weight (5g per 5 lb (2.24 kg)
4) Stuff into UMAi Dry casing.
5) Ferment in protected room temp area for 24-72 hours. Look for telltale "blush" indicating successful fermentation and pH drop to 5.
6) Transfer to open wire rack or hang in a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
7) Capture and mark start weights of several chubs. Calculate target weights of 35-40% weight loss (start weight x 0.6 = target weight).
8) Dry until you reach target weight. Peel away UMAi Dry, and vacuum seal to equalize moisture level edge-to-edge, and to preserve in fridge or freezer.

If you have a digital scale, kosher salt and spices on hand, the UMAi Dry 50mm Dry Sausage Kit will provide the essentials. You calculate the 3% kosher salt and 0.25% #2 curing salt to weight of the meat, gather the ingredients for the Duck Saucisson Sec recipe below.

To skip the math-- Just get 5# of pork shoulder and duck and Premixed Curing Salts Blend for 5#.

Here's what you'll need:

"No Math Method"--
1. UMAi Dry 50mm Casing packet: [ Ссылка ]
2. Premixed Curing Salts Blend for 5#: [ Ссылка ]
3. Spanish Chorizo Spice Blend for 5#: [ Ссылка ]
4. T-SPX Meat Starter Culture: [ Ссылка ]
5. Powdered Dextrose: [ Ссылка ]

"Recipe Method" --
1. UMAi Dry 50mm Dry Sausage Kit: [ Ссылка ]
2. Spanish Chorizo recipe: [ Ссылка ]
3. Digital Scale: [ Ссылка ]

Choose your preferred UMAi Dry Sausage Spice Blend for 5 lb., or check out more recipes here: [ Ссылка ]

The following blends are available from [ Ссылка ]:
Soppressata, Pepperoni, Salami, Finocchiona, Landjaeger, Spanish Chorizo, Mettwurst, Summer Sausage

For more information, check out:
umaidry.com
drybagsteak.com
DryAgePro.com
ArtisanMeatKit.com
Recipe:
Ingredients per 5 lb. (2.2 kg) of meat
duck meat 900 g 2 lb.
lean pork 900 g 2 lb.
pork fat 450 g 1 lb.
salt 3%
Curing Salt #2 0.25%

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