Dry Aged Coffee Spice Crusted Beef Tenderloin Recipe August 16, 2018UMAi Dry Team What's the perfect marriage of flavors for the java-loving meat aficionado in your life? A quick dry age project with beef tenderloin, UMAi Dry, and this recipe of spices and coffee.
Black Cherry & Black Pepper Beef Tenderloin Recipe March 16, 2017UMAi Dry Team When a simple steak will not do--or you don't have four to six weeks to truly dry age a full boneless ribeye or striploin--a tenderloin can be aged in UMAi...
Fresh Herb & Garlic Beef Tenderloin Recipe March 16, 2016UMAi Dry Team Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite...
Traditional Spanish Chorizo Recipe October 05, 2014UMAi Dry Team Create delicious Spanish Chorizo, a mildly spicy hard salami, at home, safely and easily with UMAi Dry.
Montreal-style “Cold Smoked” Salmon Recipe August 16, 2014UMAi Dry Team Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.
Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive Butter Recipe March 16, 2014UMAi Dry Team Since tenderloin needs none of the softening that longer dry aged produces, just 4-5 days of dry aging in UMAi Dry will reduce the moisture and deepen the beefiness. Enhance...
Homemade Bresaola Recipe January 21, 2014UMAi 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...
