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It's hard to cook a thick steak medium-rare. If you don’t give it enough time to temper, you end up with a steak that has a cold reddish-blue center. If the meat is not at room temperature,  you can easily overcook the peripheral meat by the time the internal temperature reaches 125-130° Fahrenheit. That’s where “hot tubbing” comes in. This is a tempering technique that provides a consistent temperature throughout a piece of meat by submerging it in lukewarm water. Meat that has been tempered in a “hot tub” requires less heat to raise the internal temperature, which in turn leads to less overcooking. How to...

Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac). Perfect for that wild game in your freezer!

Think of this as "Beyond Wine": What if you embraced the Whisk(e)y Culture when you prepared a dry aged steak?

Fun fact #1: Did you know that before the coronavirus pandemic, more than half of all air cargo traveled on passenger flights? (International Air Transportation Association) Fun fact #2:  Did you now that fliers essentially subsidize the cost of many shipments? Prepandemic, carriers devoted roughly a third of their cargo space to letters, packages and commercial goods. (Aircraft Commerce) Less than fun fact #3: For the past couple of months, Australia Post has suspended acceptance of certain international postal services, leaving your orders shipped First Class or Regular Post "aging" in a postal warehouse facility in Chicago, our nearest international point of postal departures. In effect, it's...

To make charcuterie or salumi at home, basically, all that is required is meat, salt, and patience--and UMAi Dry! Of course, you need the correct proportion of salt to meat. To achieve this, you must choose the right salt and measure it by weight (or skip the math, and use the UMAi Dry Pre-mixed Curing Salts Blend for 5# Recipe!)