The Magic of Charcuterie March 16, 2022UMAi Dry Team Start with curing your own meat to create and explore ways to create an exceptional charcuterie board.
Weight is Everything, When it Comes to Charcuterie and Salumi September 15, 2021THEA LOPATKA 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...
Get "On Board" with Charcuterie May 20, 2021UMAi Dry Team A charcuterie board crafted with your very own Bresaola, Lonzino, and Capicola using UMAi Dry Charcuterie Spice Blends.
UMAi Salumi Dry Sausage Casings Help You Master Salumi at Home March 16, 2020UMAi Dry Team We share some feedback from our Salumi Survey - and post some of your comments!
3 Common Myths About UMAi Dry Aging Bags August 20, 2019THEA LOPATKA 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...
Five Tips for Making Traditional Slow Dried Fermented Sausage with UMAi Dry March 16, 2019THEA LOPATKA These are the key tips to mastering the Art of Salumi - traditional fermented sausage. Crafting good-looking and great tasting dry sausage (or Salumi) is really quite simple with UMAi Dry. Follow these...
For Best Flavor and Safety: Measure by Weight not Volume March 17, 2017THEA LOPATKA 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...
Salumi: Tips and Tricks for Slow-Dried Fermented Sausage February 29, 2016UMAi Dry Team Making traditional fermented dry sausage is a labor of love. UMAi Dry® makes it easier to do at home with no need for complicated fermentation chambers or curing cabinets. When making fermented dry...
Salumi: Traditional Dry Sausage Made Easy November 10, 2015THEA LOPATKA 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,”...
How to Make Dry Sausage at Home March 04, 2014THEA LOPATKA Dry sausage is an easy and versatile snack to take you through the coming summer months. Pack it up in a picnic or your hiking pack, add it to your...
Salumi: What Type of Fat is Best? March 16, 2013THEA LOPATKA Fat - the Secret to Great Salumi. What options exist besides pork fat?
Is Sodium Nitrite a Bad Thing? October 23, 2012THEA LOPATKA Learn more about what is in your food - information and myths about Nitrates.
