Recipes

Dry aging beef is the entry point for most new meat crafters. The tremendous improvement in texture and flavor is a revelation.   "But what about venison?" we have often...

Who doesn't love capicola? You don't have to be Italian to enjoy a few slices of melt-in-your-mouth "gabagool." If you are Italian, you might remember your uncles curing the meat in...

Master forager and culinary hero, Chef Alan Bergo crafted the elk biltong demonstrated in this UMAi Dry charcuterie recipe. For a wide variety of wild game recipes, check out his site, ForagerChef.com for...

Landjaeger, "Hunter’s Sausage," is the original snack stick. It can be made with pork or a mixture of venison and pork back fat. Certainly, avid hunters would put other game meat...

Bastirma, sometimes called Pastirma, is a very old, traditional and most importantly, delicious piece of lamb or goat charcuterie from Turkey and Armenia. If you like cured meats like salami...

Soppressata is one of the most famous types of traditional Italian sausage.  A standard on any respectable Italian sub or hoagie, UMAi Dry makes it easy to craft at home...

The recipe and video below guide you making another classic style of slow fermented dry sausage--French Saucisson Sec. Mild and aromatic, this recipe is a nice departure from either pepperoni or...

"It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it...

Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac). Perfect for that wild game in your...

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...