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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...

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Charcuterie -

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!)

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Dry Aged Steak -

With UMAi Dry, anyone anywhere can craft genuine dry aged steak in a typical kitchen refrigerator. Sometimes basic misunderstandings stand in the way of easy, successful dry aging. Understanding the processes behind UMAi Dry will help you eliminate potential waste and get to a delicious steak dinner faster. Read over this list of myths and facts to help simplify the process Myth 1: The bags will look, feel, and act like a vacuum sealer bag. Since you can apply UMAi Dry with a vacuum sealer, first-time customers often expect that UMAi Dry bags should perform like a typical vacuum preservation bag, like those made by FoodSaver®.  In fact, the...

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No Vacuum Sealer -

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

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If you are vacuum packaging food, you absolutely MUST remove all air or risk spoilage of the food or dangerous conditions within the bag. UMAi Dry does not pose that risk.

UMAi Dry is applied with a vacuum sealer only to pull the bag into best contact with the moist surface of the meat—not to form a vacuum. It is the bond that forms between that meat surface and UMAi Dry that is the key. 

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