Blog: Articles & Insights RSS

Charcuterie, Newsletter, Pro-tips, Salumi -

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 right salt and measure it by weight.

Read more

Charcuterie, Newsletter, Salumi -

A charcuterie board crafted with your very own Bresaola, Lonzino, and Capicola using UMAi Dry Charcuterie Spice Blends.

Read more

Newsletter, Pro-tips, Steak -

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged (whiskey, wine, cheese) an experience.  The same can be said for Dry Aged steak. It's a uniquely flavorful experience. Dry Aging beef brings out deep, nutty flavors and a soft, velvety texture you wouldn't expect from a classically prepared steak. It's a process developed prior to refrigeration and mostly maintained by top steakhouses, but you can Dry Age steak at home, too. Here is how UMAi Dry® allows you to create the ultimate...

Read more

Newsletter, Vacuum Sealer -

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...

Read more

Pro-tips -

UMAi University YouTube playlist delves deeply into what UMAi Dry is, and what it is not.

Read more