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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 right salt and measure it by weight.

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 (whiskey, wine, cheese) an experience.  The same can be said for Dry Aged steak. It's a uniquely flavorful experience. Dry Aging beef brings out deep, nutty flavors and a soft, velvety texture you wouldn't expect from a classically prepared steak. It's a process developed prior to refrigeration and mostly maintained by top steakhouses, but you can Dry Age steak at home, too. Here is how UMAi Dry® allows you to create the ultimate...

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 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...

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 basic tips to ensure you get the very best results for your effort and patience.