Blog: Articles & Insights

Meathead Talks: How to Grill A Steak Like A Pro

Meathead Talks: 6 Easy Tips and Techniques How You Can Grill A Steak Like A Pro

April 24, 2023THEA LOPATKA

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...

UMAi Dry charcuterie and salumi require a digital scale

Weight is Everything, When it Comes to Charcuterie and Salumi

September 15, 2021THEA LOPATKA

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...

How to Dry Age Steak at Home

May 20, 2021THEA LOPATKA

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

March 16, 2020THEA LOPATKA

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

3 Common Myths About UMAi Dry Aging Bags

August 20, 2019THEA LOPATKA

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...

Five Tips for Making Traditional Slow Dried Fermented Sausage with UMAi Dry

March 16, 2019THEA LOPATKA

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...

Burned Out Vacuum Sealer? Try These UMAi Dry No Sealer Hacks

March 16, 2019THEA LOPATKA

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...

For Best Flavor and Safety: Measure by Weight not Volume

March 17, 2017THEA LOPATKA

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...

Salumi: Tips and Tricks for Slow-Dried Fermented Sausage

February 29, 2016THEA LOPATKA

Making Salumi is a labor of love. It takes time and patience, but it's almost always worth the effort. That said, there are some basic practices that make a huge...

Salumi: Traditional Dry Sausage Made Easy

November 10, 2015THEA LOPATKA

UMAi Dry® makes it easy to dry age and dry cure in your home refrigerator. In our never-ending quest to make it easier for you to “create tradition at home,”...

UMAi Dry Charcuterie capicola lonzino bresaola

How to Make Charcuterie at Home

March 16, 2015THEA LOPATKA

Love Capicola? Pancetta? Bresaola? Want to Make it Yourself? Here’s how to craft traditional charcuterie results in the comfort of your kitchen—with UMAi Dry

Dry aged ribeye in UMAi Dry in modern frost free refrigerator

What’s a “Good” Refrigerator for Dry Aging?

January 25, 2013THEA LOPATKA

When considering dry aging steak at home, you might be concerned that you don't have the proper refrigeration. Don't be! UMAi Dry is designed to be compatible with everyone’s kitchen...