UMAi Salumi Dry Sausage Casings Help You Master Salumi at Home March 16, 2025UMAi Dry Team We share some feedback from our Salumi Survey - and post some of your comments!
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,”...
How to Make Dry Sausage at Home March 04, 2024UMAi Dry Team 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...
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...
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...
Salumi: What Type of Fat is Best? March 16, 2023UMAi Dry Team Fat - the Secret to Great Salumi. What options exist besides pork fat?
Salumi: Tips and Tricks for Slow-Dried Fermented Sausage March 01, 2023UMAi 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...
Is Sodium Nitrite a Bad Thing? October 23, 2022UMAi Dry Team Learn more about what is in your food - information and myths about Nitrates.
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.
