Bulk Dry Sausage Casing 50mm∅ (100 ft/30m) Bulk Charcuterie 1 - Bactoferm T-SPX Starter

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

you will know true gourmet steaks

2 tbsp Juniper berries

A must for dry-cured sausage recipes to lower pH

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 1 - Bactoferm T-SPX StarterUMAi 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.