How To Dry Age Venison At Home with Chef Alan Bergo April 05, 2022UMAi Dry Dry aging beef is the entry point for most new meat crafters. The tremendous improvement in texture and flavor is a revelation. "But what about venison?" we have often...
Easy Capicola Recipe with UMAi Dry April 05, 2022THEA LOPATKA Who doesn't love capicola? You don't have to be Italian to enjoy a few slices of melt-in-your-mouth "gabagool." If you are Italian, you might remember your uncles curing the meat in...
Making Wild Game Charcuterie with Chef Alan Bergo April 05, 2022Alan Bergo Master forager and culinary hero, Chef Alan Bergo crafted the elk biltong demonstrated in this UMAi Dry charcuterie recipe. For a wide variety of wild game recipes, check out his site, ForagerChef.com for...
Salumi Basics: How to Make Landjaeger Sausage March 27, 2022THEA LOPATKA Landjaeger, "Hunter’s Sausage," is the original snack stick. It can be made with pork or a mixture of venison and pork back fat. Certainly, avid hunters would put other game meat...
Making Mutton Charcuterie with Alan Bergo March 04, 2022UMAi Dry Bastirma, sometimes called Pastirma, is a very old, traditional and most importantly, delicious piece of lamb or goat charcuterie from Turkey and Armenia. If you like cured meats like salami...
Homemade Salami Soppressata February 08, 2022THEA LOPATKA Soppressata is one of the most famous types of traditional Italian sausage. A standard on any respectable Italian sub or hoagie, UMAi Dry makes it easy to craft at home...
French-style Dry Sausage or Saucisson Sec February 08, 2022lydia kranz The recipe and video below guide you making another classic style of slow fermented dry sausage--French Saucisson Sec. Mild and aromatic, this recipe is a nice departure from either pepperoni or...
The Perfect Valentine's Day Steak Dinner January 12, 2022UMAi Dry "It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it...
Autumn Twist on a Traditional Recipe: Duck Salami with Dried Figs and Jack Daniels November 04, 2021THEA LOPATKA Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac). Perfect for that wild game in your...
How to Make Landjaeger Sausage August 01, 2021THEA LOPATKA Once the air starts to cool and the leaves begin to change, my favorite activity is to take a relaxing hike. Since my backpack is usually filled with that “just...