Dry Aged Coffee Spice Crusted Beef Tenderloin Recipe August 16, 2018UMAi Dry Team What's the perfect marriage of flavors for the java-loving meat aficionado in your life? A quick dry age project with beef tenderloin, UMAi Dry, and this recipe of spices and coffee.
Black Cherry & Black Pepper Beef Tenderloin Recipe March 16, 2017UMAi Dry Team When a simple steak will not do--or you don't have four to six weeks to truly dry age a full boneless ribeye or striploin--a tenderloin can be aged in UMAi...
Fresh Herb & Garlic Beef Tenderloin Recipe March 16, 2016UMAi Dry Team Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite...
Traditional Spanish Chorizo Recipe October 05, 2014UMAi Dry Team Create delicious Spanish Chorizo, a mildly spicy hard salami, at home, safely and easily with UMAi Dry.
Montreal-style “Cold Smoked” Salmon Recipe August 16, 2014UMAi Dry Team Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.
Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive Butter Recipe March 16, 2014UMAi Dry Team Since tenderloin needs none of the softening that longer dry aged produces, just 4-5 days of dry aging in UMAi Dry will reduce the moisture and deepen the beefiness. Enhance...
Homemade Bresaola Recipe January 21, 2014UMAi Dry Team Bresaola is a classic Italian-style charcuterie made with beef eye of round. It is also popular in France and Switzerland where is is referred to as Viande de Grisson. This is...
Homemade Duck Prosciutto Recipe September 20, 2013UMAi Dry Team Here's a quick and easy first charcuterie project to really impress your friends. Duck prosciutto is deep red with a mouth-watering layer of rich fat. With the UMAi Dry membrane, Duck...