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german semi-dried sausage, How to make dry-aged salumi, Landjaeger spice blend, salumi, Salumi recipe, Sausage recipe -

       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 bringing a small protein-packed snack. Landjaeger is perfect since it comes in a convenient on-the-go size and does not 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...

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Ask Maureen, blog, VacMouse -

Separate & Conquer You are all familiar with ridiculously named 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...

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Here is how UMAi Dry® Dry Sausage Kit provides everything you need for creating dry sausage at home: 1. Grind cold (par frozen) meat (5 lbs) through a large grinding plate for crispy, defined particles. 2. For the required in 3% salt, 0.25% Instacure #2 (included), use a digital scale or skip the math and use the premixed UMAi Dry® Blend of Curing Salts for 5# Recipe) and UMAi Dry® Spice Blend or your own spices recipe. Toss with the still chilled particles of meat for even distribution. 3. Dissolve Bactoferm T-SPX (included) in 3 tbsp of de-chlorinated cool water and mix thoroughly into the sausage...

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Here is how UMAi Dry® works for creating charcuterie: 1. Select an appropriate cut of meat for your project: pork belly for pancetta, pork butt for capicola "gabagool", beef eye of round for bresaola, etc. 2. Weight out 3% kosher salt and 0.25% Instacure #2 using a digital scale 3. Coat the meat with cure and spices. Rest for two weeks in the fridge either in a vacuum barrier bag or in a ziplock bag to cure. 4. After two weeks, rinse off the cure. Apply UMAi Dry® per the illustrated instructions. Make sure the meat is really moist to give the UMAi...

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  Here is how UMAi Dry® allows you to create the ultimate dry aged steak: 1. Select a well-marbled subprimal cut of beef (full ribeye, striploin or sirloin). Meat should be in original processor packaging, whenever possible.  You want untrimmed, untouched beef for optimal dry aging results. 2. Apply UMAi Dry® to gooey moist meat. This "meat glue" is essential for the UMAi Dry® membrane to bond with the surface. You can either vacuum seal or use the immersion method for creating good contact. Air pockets do not pose a risk. UMAi Dry® is not a vacuum bag--it allows for moisture and oxygen...

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