How To Dry Age Venison At Home with Chef Alan Bergo April 05, 2022UMAi Dry Team 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...
Wild Game Charcuterie Recipe, with Chef Alan Bergo April 05, 2022UMAi Dry Team 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...
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...