Recipes

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...

We thank Jaden Hair and Steamy Kitchen for this mouth-watering recipe as well as her fantastic acid test of UMAi Dry® technology. Don’t be fooled by the word “prime” in...

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...

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.

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...

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...