Learn How - The UMAi Dry Charcuterie Process

UMAi Dry Aging Charcuterie Process
Here is how UMAi Dry® works for creating charcuterie:
  1. Select an appropriate cut of meat for your project (Pancetta = pork belly or a pork Capicola "gabagool" = pork shoulder or pork butt  Lonzino = pork tenderloin)
  2. Using a digital scale, prepare the curing salts and your choice of spice recipe: Kosher Salt - 3% of meat weight or 66 g per 5 lbs (2.2 kg) #2 Curing Salt- 0.25% of meat weight or about 1 teaspoon per 5 lbs (2.2 kg)
  3. Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure.
  4. After curing, remove from vacuum bag, rinse and get ready to dry.
  5. Seal the cured piece of meat into UMAi Dry, and place on an open wire rack in your fridge for 6-8 weeks (Yes... good things take time).
  6. Dry cured meats are ready when they have lost 30-40% of their original weight.
  7. Within 6-8 weeks (or longer for larger pieces of meat) that pork belly or pork shoulder will transform into delectable meat candy. 
  8. Slice thin and knock your friends socks off.
How to make Charcuterie Step One
 
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