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  You can use any size UMAi Dry® for this process, but the Large Charcuterie size (formerly called Tenderloin/Large Charcuterie) are usually the perfect size. Chop and blend gently: 2 teaspoons fresh rosemary 2 teaspoons fresh Italian parsley 2 teaspoons fresh thyme leaves 2 teaspoons minced garlic 1 tablespoon kosher salt 1 tablespoon ground black pepper Be persistent and patient in coating the tenderloin with this moist, fragrant blend. Instructions: Prepare 24 ounces of beef tenderloin. Toast, grind, and blend seasonings. Spread evenly on a cutting board. Roll the tenderloin in the mixture until well coated. Insert the coated tenderloin into your UMAi...

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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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