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   Once the air starts to cool and the leaves begin to change, my favorite activity is to take a relaxing hike. Since my backpack is usually filled with that “just in case” sweatshirt, I prefer to bring a smaller protein-packed snack. Landjaeger is perfect since it's a convenient on-the-go size and doesn't need to be refrigerated.  Using the UMAi Salumi kit, I can create this delicious Southern Germany Semidried Sausage at home - no cave required! Landjaeger Recipe    What’s included in the UMAi Salumi: 30 ft of 32 mm UMAi Drybags Bactoferm T-SPX starter culture (for 300 lbs of meat) ...

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Dry Aged Steak -

  Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite recipes: Fresh Herb & Garlic Beef Tenderloin. The best part? It only ages for 4-5 days, so you can try it out for a delectable weekend dinner. You can use any size UMAi Dry® for this process, but the Large Charcuterie size (formerly called Tenderloin/Large Charcuterie) usually works well. Chop and blend gently: 2 teaspoons fresh rosemary 2 teaspoons fresh Italian parsley 2 teaspoons fresh thyme leaves 2 teaspoons minced garlic 1...

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Charcuterie, Salumi -

A charcuterie board crafted with your very own Bresaola, Lonzino, and Capicola using UMAi Dry Charcuterie Spice Blends.

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Dry Aged Steak -

Congratulations! Your patience has paid off, and your Dry Aged ribeye, striploin, or sirloin is ready. Now it’s time to trim the “bark," cut into steaks, and get ready to enjoy, share or preserve to savor over time. Steak lovers, beware Dry Aged steak cooks faster than “wet-aged” steak. Because of the lower water content, you can't indicate doneness through weeping or shriveling. The time the meat spends in the UMAi Dry bag provides tenderness that you don’t want to unintentionally turn to shoe leather! Cooking Dry Aged steaks Dry Aged steaks tend to cook faster than wet-aged steaks because there is less...

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Dry Aged Steak -

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged (whiskey, wine, cheese) an experience.  The same can be said for Dry Aged steak. It's a uniquely flavorful experience. Dry Aging beef brings out deep, nutty flavors and a soft, velvety texture you wouldn't expect from a classically prepared steak. It's a process developed prior to refrigeration and mostly maintained by top steakhouses, but you can Dry Age steak at home, too. Here is how UMAi Dry® allows you to create the ultimate...

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