Bulk Small Charcuterie Dry Curing Bags

Small Charcuterie size UMAi Dry is suitable for making smaller cured items like: fiocco, bresaola, lonza, guanciale and duck breast prosciutto. 

• 25 or 50 UMAi Dry Small Charcuterie size: 10x11in / 250x275mm
• Suitable for 3-5 lbs

NOTE on Bulk Bundles:
You will need to purchase a 30-piece Bundle VacMouse vacuum aid strips separately using a channel-type vacuum sealer.

UMAi Dry Application Basics:
STEP 1: Transfer moist meat into UMAi Dry membrane bags.
STEP 2: Follow instructions for either vacuum sealer or immersion sealing method.
STEP 3: Rest on open wire rack in a regularly used modern frost free kitchen refrigerator located in a room temperature environment for 4-6 weeks (dry aging) or until 35-40% weight loss is achieved (charcuterie).

Important Note: UMAi Dry provides a customized dry aging environment/ Not a vacuum bag, but a moisture and oxygen permeable membrane. Air pockets pose no risk. Even when loose--the membrane is still protecting your meat crafting treasure.

- UMAi Dry Small Charcuterie size: 10x11in / 250x275mm
- Suitable for 3-5 lbs

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