Blog: Articles & Insights

Making traditional fermented dry sausage is a labor of love. UMAi Dry® makes it easier to do at home with no need for complicated fermentation chambers or curing cabinets. When making fermented dry...

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,”...

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

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...

Learn more about what is in your food - information and myths about Nitrates.

Congratulations! Your patience has paid off, and your Dry Aged ribeye, striploin, or sirloin is ready. Now it’s time to trim the “bark," cut into steaks, and get ready to...

If you are vacuum packaging food, you absolutely MUST remove all air or risk spoilage of the food or dangerous conditions within the bag. UMAi Dry does not pose that...

UMAi Dry - recognized for Innovation in bringing dry-aging technology to anyone interested in a better cut of meat. From restaurant to home kitchen, our products allow you to create...

Dry Aging meat for the first time can be a little intimidating, especially if you don't have a lot of experience with how it should turn out. One question we hear...