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How to make dry-aged salumi, Salumi recipe, Sausage recipe -

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!

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blog, dry aging, steak -

Professional chefs and meat crafting hobbyists agree that dry aging with UMAi Dry is the secret to a tender and flavorful steakhouse dining experience at home.

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FoodSaver FM5330, immersion method, netting method, vacuum sealer -

Our favorite gadgets are powerful but not indestructible. If you and your ancient vacuum sealer need a cooling off period, try these low-tech UMAi Dry® application methods: The Immersion Method -- "Dip 'n Zip" This technique uses water’s natural pressure against the submerged bag to push out most air. After clean transfer to UMAi Dry®, nudge the meat into a bottom corner of the UMAi Dry® bag. Fill a bucket or your sink with cold water. Loosely loop a zip tie around the open end. Close your fist around it and the excess UMAi Dry® material, holding the bag above the...

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

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We like our foodie gadgets as much as the next person. But if your next toy is going to be a vacuum sealer, we recommend keeping it simple with a manual lid-and-latch model. We hear mixed reviews from customers using chamber vacuum sealers, some heavy-duty channel models (like Weston and Vacmaster), and retractable snorkel sealers with our products. Any model that draws down the lid to engage the vacuum tends to limit air flow through the UMAi Dry VacMouse® vacuum aid strip. If you go this route, expect some practice runs and adjustments.In general, we like the ease of FoodSaver products....

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