UMAi University March 16, 2025UMAi Dry Team UMAi University YouTube playlist delves deeply into what UMAi Dry is, and what it is not.
Chef Ron, Green Egg-spert Extraordinaire: "Hot Tubbing" the Perfect Steak March 16, 2025UMAi Dry Team 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...
Cooking a Perfect Dry Aged Steak March 16, 2025UMAi Dry Team 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...
What’s a “Good” Refrigerator for Dry Aging? January 25, 2025UMAi Dry Team When considering dry aging steak at home, you might be concerned that you don't have the proper refrigeration. Don't be! UMAi Dry is designed to be compatible with everyone’s kitchen...
Salumi: Traditional Dry Sausage Made Easy November 10, 2024UMAi Dry Team UMAi Dry® makes it easy to dry age and dry cure in your home refrigerator. In our never-ending quest to make it easier for you to “create tradition at home,”...
3 Common Myths About UMAi Dry Aging Bags August 20, 2023UMAi Dry Team 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...
Meathead Talks: Charcoal Grill vs Gas Grill Throwdown: Let's Settle This Once and For All August 18, 2023UMAi Dry Team Gas or Charcoal? Meathead calls this "the most frequently asked question since 'Chicken or Egg?'." While "the flame war between charcoal purists and gas hotheads burns brighter than the debate between...
Meathead Talks: 6 Easy Tips and Techniques How You Can Grill A Steak Like A Pro April 24, 2023UMAi Dry Team Meathead of AmazingRibs.com says: "You don’t need to donate last week’s paycheck to a steakhouse to enjoy a fantastic steak." There is no reason to spend a fortune at a...
For Best Flavor and Safety: Measure by Weight not Volume March 17, 2023UMAi Dry Team ASK MAUREEN “J” Asks: How Much Salt Do I Need? “In the recipe archive for capicola, the recipe asks for 6 tbsps of salt for 4 1/2 pounds of meat, but...
