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Charcuterie, Pro-tips -

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

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Salumi -

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 next charcuterie tray, or pair it with fruit and cheese for a light snack when it's too hot to cook.  But we know you're not here to find out how to eat dry sausage. You're here to make it! UMAi Dry makes it easy to make your own dry sausage to enjoy through the summer and beyond. Here is how UMAi Dry® Dry Sausage Kit provides everything you need for creating dry sausage at...

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Newsletter, Steak -

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...

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Salumi -

Fat - the Secret to Great Salumi. What options exist besides pork fat?

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Newsletter, Pro-tips -

When considering dry aging steak at home, you might be concerned that you don't have the proper refrigeration. Don't be!
UMAi Dry is designed to be compatible with everyone’s kitchen fridge (which is very different advice to most open air dry agers  or curing chambers). Making charcuterie or salumi? As we say: No cave? No problem!!

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