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...
Homemade Duck Prosciutto Recipe September 20, 2013UMAi 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, 2012UMAi 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...
