Blog: Articles & Insights

Gas or Charcoal? Meathead calls this "the most frequently asked question since 'Chicken or Egg?'."  While "the flame war between charcoal purists and gas hotheads burns brighter than the debate between...

Meathead of AmazingRibs.com says: "You don’t need to donate last week’s paycheck to a steakhouse to enjoy a fantastic steak."  There is no reason to spend a fortune at a...

To make charcuterie or salumi at home, basically, all that is required is meat, salt, and patience--and UMAi Dry! Of course, you need the correct proportion of salt to meat. To achieve this, you must choose the...

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged...

UMAi University YouTube playlist delves deeply into what UMAi Dry is, and what it is not.

With UMAi Dry, anyone anywhere can craft genuine dry aged steak in a typical kitchen refrigerator. Sometimes basic misunderstandings stand in the way of easy, successful dry aging. Understanding the processes behind UMAi...

These are the key tips to mastering the Art of Salumi - traditional fermented sausage. Crafting good-looking and great tasting dry sausage (or Salumi) is really quite simple with UMAi Dry. Follow these...

Though our favorite gadgets may be powerful, they are not indestructible. If you and your ancient vacuum sealer need a cooling off period, try these low-tech UMAi Dry® application methods to...

ASK MAUREEN  “J” Asks: How Much Salt Do I Need? “In the recipe archive for capicola, the recipe asks for 6 tbsps of salt for 4 1/2 pounds of meat, but...