Bulk Dry Sausage Casing 50mm∅ (100 ft/30m) Bulk Charcuterie 45 days or more

45 days or more

1 - Bactoferm T-SPX Starter Culture for fermentation at room temp (for 200-300 lbs of meat)

Use your fridge to age whole subprimal cuts of beef with no mess

Our Easy Basturma Kits include three UMAi Dry Basturma Large bags and one packet each of the Premixed Curing Salts Blend and Basturma Spice Blend--each perfectly formulated for five pounds of meat

Everything you need to make 5 lbs of world-class Lonzino right in the comfort of your home refrigerator

Bulk Dry Sausage Casing 50mm∅ (100 ft/30m) Bulk Charcuterie 45 days or moreUMAi Dry Salumi Dry Sausage Casing makes creating slow fermented dry sausage easy, with no prep time required for pre soaking or other special care. Simply tie off with zip ties and dry in normal refrigerator conditions no expensive drying chambers, cellars, caves, or seasonal conditions required.