Homemade Salami Soppressata Recipe February 08, 2024UMAi Dry Team 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...
Homemade Bresaola Recipe January 21, 2024UMAi Dry Team Bresaola is a classic Italian-style charcuterie made with beef eye of round. It is also popular in France and Switzerland where is is referred to as Viande de Grisson. This is...
Homemade Duck Prosciutto Recipe September 20, 2023UMAi Dry Team Here's a quick and easy first charcuterie project to really impress your friends. Duck prosciutto is deep red with a mouth-watering layer of rich fat. With the UMAi Dry membrane, Duck...
How to Make a Crusted Beef Tenderloin Basic Recipe June 16, 2022UMAi Dry Team Truly dry aging a tenderloin cut for four to six weeks make yield and overly tender, almost mushy texture. Still, the timid mildness of a tenderloin begs for enhancement. With...
How To Dry Age Venison At Home with Chef Alan Bergo April 05, 2022UMAi Dry Team 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...
Wild Game Charcuterie Recipe, with Chef Alan Bergo April 05, 2022UMAi Dry Team 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...
