David Takiguchi: Bow Hunter / Meat Crafter
What's Pua'a? And Why is it Hawaii's Best Meat? Kauai-native, avid bow hunter, spare fisherman, rancher and adventurous cook, David Takiguchi (Instagram handle: davidspearo) dedicates an entire fridge to his pua'a harvest. He has brought the ancient tradition of hunting pua'a into the modern day with a little UMAi Dry inspiration. So, what's pua'a? In Hawai'i, pua'a (wild pig) has been eaten for millennia. Existing in isolation, the Hawaiian islands, originally possessed very few edible land animals and plants. Between 300 and 500 AD, the first settlers arrived from elsewhere in Polynesia, bringing with them plants to cultivate and animals (pigs, chickens, and dogs, to name a...
The Magic of Charcuterie
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3 Common Myths About UMAi Dry Aging Bags
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 Dry will help you eliminate potential waste and get to a delicious steak dinner faster. Read over this list of myths and facts to help simplify the process Myth 1: The bags will look, feel, and act like a vacuum sealer bag. Since you can apply UMAi Dry with a vacuum sealer, first-time customers often expect that UMAi Dry bags should perform like a typical vacuum preservation bag, like those made by FoodSaver®. In fact, the...