UMAi Dry Create Tradition at Home

UMAi Dry is a moisture permeable plastic that allows to dry age beef at home in the refrigerator to create the ultimate dry aged steaks without any mess, odors or mold, UMAi Charcuterie provides a clean and safe way to make dry cured products such as capicola, pancetta, proscuitto, bresaola at home. UMAi Salumi allows to produce dry cured sausages such as dry salami, spanish chorizo, soppressata, etc. keeping the sausage safe and clean inside a refrigerator while it dries.

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5 Myths about DRY AGING BEEF at Home

Myths and facts about Dry Aging Beef at Home:

  Myth 1: You can dry age individual steaks by…

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Venison salami at home with UMAi Dry Sausage Kit

How we made Venison Salami using UMAi Dry Sausage Kit

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Homemade Sausage Ingredients

The time is getting near for hunting season here in Texas. Many folks make their own fresh sausage stuffed in casing to make rings or links, breakfast patties or dried.

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How we made venison salami at home

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Dry aging Tri-tip

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UMAi Dry introduces Dry sausage Kit and Dry sausage casing packet

The new sausage kit and sausage casing packet incorporate the UMAi Dry technology for making dry…

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Capicola made using UMAi Dry method by our customer Robin in Canada

Finished Spicy Capocollo and Black Pepper/Juniper Berry Coppa using UMAi Bags. Delicious! The…

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Capicola/Coppa - How to make Capicola at Home with UMAi Charcuterie (by UMAiDrybagSteak)

How to make capicola - dry cured pork shoulder (butt) using UMAi Charcuterie kit and your refrigerator

Traditional italian dry cured capicola takes 6-8 weeks to dry and yields a delicious meat candy and it can be made at home in any modern frost free refrigerator.

Dry cure for a 4 1/2 lbs. (2 kg) pork coppa muscle:

3 tbsp kosher salt

2 tbsp sugar

1 tsp InstaCure #2

2 tbsp coarsely ground black pepper

1 tbsp juniper berries, crushed

2 bay leaves, crumbled

1/2 tsp freshly grated nutmeg

2 or 3 sprigs fresh thyme

2 cloves of garlic, minced

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Making Magret de Canard Seche -Duck Prosciutto with UMAi Charcuterie (by UMAiDrybagSteak)

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Canada geese are good in salami recipes

Fall in Minnesota (as is the case in most of Northern US) is always accompanied by the sights and…

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Guide to Cured Italian Meats: Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella… *

Ciauscolo - Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of...

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Very nice guide to meat candy

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Home made Prosciuttini - UMAi Dry style

Prosciuttini cured for 3 weeks and dried for 2 months developed a distinct character of nutty…

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Making Prosciutto at Home with UMAi Charcuterie

Making Prosciutto/Prosciuttini at Home with UMAi Charcuterie 1. Dry curing boneless leg of pork with salt and InstaCure #2 for two weeks 2. Cutting it into Fiocco and Culatello 3. Coating with pepper and salt and curing for another week 4. Sealing it into…

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This duck prosciutto turned out to be pretty good. The taste reminded us of magret de canard seche that we tried on our trip to Europe. Our "affinage" in the refrigerator achieved the taste we were looking for.

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Duck prosciutto made using UMAi Charcuterie

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And finally! Duck prosciutto ready for tasting

We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make…

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