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...

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...

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...