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Separate and Conquer! You may be familiar with VacMouse® vacuum aid strips ("a tiny space only a mouse can get through..."). These are the "secret sauce" of making UMAi Dry® work with your typical home vacuum sealer. Before VacMouse, you had to use either a commercial chamber sealer (your butcher has one, as do meat processing plants) or a bizarre snorkel-style vacuum sealer to apply UMAi Dry. In 2012, the invention and release of VacMouse was a huge game changer for both our company and the meat-loving world. The multilayer vacuum aid strip, compatible with UMAi Dry, made it possible to use a commonly available...

Dry-aged beef is a result of a process of dry aging, but what is "dry aging"?  Dry Aging: "Dry": Moisture evaporates from the muscle creating a mature beef flavor "Aging": The meat’s natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it AND the fat in the meat develops a nutty, earthy flavor that absorbs into the meat Numerous scientific studies conducted by Kansas State University and Auburn University have concluded that dry aging using UMAi Dry aging bag membrane technology accomplishes both of these goals. http://www.foodproductiondaily.com/Processing/Dry-aging-using-vacuum-packaging-provides-savings http://www.sciencedirect.com/science/article/pii/S0309174009002484 The results from these studies has shown that...

   Once the air starts to cool and the leaves begin to change, my favorite activity is to take a relaxing hike. Since my backpack is usually filled with that “just in case” sweatshirt, I prefer to bring a smaller protein-packed snack. Landjaeger is perfect since it's a convenient on-the-go size and doesn't need to be refrigerated.  Using the UMAi Salumi kit, I can create this delicious Southern Germany Semidried Sausage at home - no cave required! Landjaeger Recipe    What’s included in the UMAi Salumi: 30 ft of 32 mm UMAi Drybags Bactoferm T-SPX starter culture (for 300 lbs of meat) ...

  Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite recipes: Fresh Herb & Garlic Beef Tenderloin. The best part? It only ages for 4-5 days, so you can try it out for a delectable weekend dinner. You can use any size UMAi Dry® for this process, but the Large Charcuterie size (formerly called Tenderloin/Large Charcuterie) usually works well. Chop and blend gently: 2 teaspoons fresh rosemary 2 teaspoons fresh Italian parsley 2 teaspoons fresh thyme leaves 2 teaspoons minced garlic 1...