Blog: Articles & Insights

Burned Out Vacuum Sealer? Try These UMAi Dry No Sealer Hacks

March 16, 2019THEA LOPATKA

Though our favorite gadgets may be powerful, they are not indestructible. If you and your ancient vacuum sealer need a cooling off period, try these low-tech UMAi Dry® application methods to...

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...

The Art of a Charcuterie Board

March 16, 2016THEA LOPATKA

A charcuterie board is a great way to bring people together, to catch up with old friends, or to greet new neighbors. This unique board can be served as an...

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 Charcuterie at Home

March 16, 2015THEA LOPATKA

Love Capicola? Pancetta? Bresaola? Want to Make it Yourself? Here’s how to craft traditional charcuterie results in the comfort of your kitchen—with UMAi Dry

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...

Science Says: UMAI Dry Aging Stays True to Tradition

March 16, 2013THEA LOPATKA

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":...