{"title":"Age. Eat. Repeat.","description":"\u003ch2\u003eRestock \u0026amp; Save\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFrom time to time, we will offer discounts on the following popular products when you restock at umaidry.com. To receive your discount\/coupon code, signup for our newsletter and we'll send you one every so often! \u003ca href=\"\/en-hk\/pages\/newsletter\" title=\"Coupon Code Signup\"\u003eGet the Newsletter »\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"umai-dry-aged-steak-ribeye-striploin","title":"Dry Aging Bags Ribeye\/Striploin","description":"\u003cp\u003e\u003cspan\u003e\u003cb\u003ePacket includes:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 UMAi Dry® Ribeye\/Striploin (Standard) size: 12x24 in \/ 300x600 mm\u003c\/li\u003e\n\u003cli\u003e5 UMAi VacMouse® adapter strips for use with your vacuum sealer\u003c\/li\u003e\n\u003cli\u003eDry Aging Time labels to record your start and target end dates\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003eSuitable for:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSubprimal striploin, boneless ribeye, sirloin, Scotch fillet (UK\/Aust).\u003c\/li\u003e\n\u003cli\u003eHolds approx. 12-18 lbs. of beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith UMAi Dry® Ribeye\/Striploin bags, you can dry age a delicious boneless ribeye, striploin or sirloin subprimal at home. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.\u003c\/p\u003e\n\u003cp\u003eMaster the art of dry aging at home without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free fridge, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge.\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":3837576067,"sku":"DARIB","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/DARIBnooverlay.jpg?v=1666312186"},{"product_id":"brisket-bone-in-dry-aged-steak-bags","title":"Dry Aging Bags Brisket\/Bone-in","description":"\u003cp\u003eCreate Dry Aged Steak in your refrigerator with UMAi Dry®. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole subprimal cuts of beef with no mess, no odors. The result is delicious dry aged steak that will impress your friends and family. Once you've tried UMAi Dry aged steak, you will know true gourmet steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePacket includes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 UMAi Dry Brisket \/ Bone-in \/ Short Loin size\u003cspan\u003e: 16x28in \/ 400x700mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e5 UMAi VacMouse channel vacuum adapter strips for channel-type sealers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuitable for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBone-in ribeye, short loin, sirloin or brisket.\u003c\/li\u003e\n\u003cli\u003eHolds approximately 14-20 lbs. of beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith UMAi Dry® Brisket\/Bone-in bags, you can dry age a delicious bone-in ribeye, brisket or large sirloin subprimal at home. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.\u003c\/p\u003e\n\u003cp\u003eMaster the art of dry aging at home without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free fridge, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":3837612931,"sku":"DABRS","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/DABRSnooverlay.jpg?v=1666312138"},{"product_id":"umai-dry-sausage-casing-packet-50-mm-2-inch","title":"Dry Sausage Casings 50mm","description":"\u003cdiv\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LdoKowDXNl8\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul class=\"a-vertical a-spacing-none\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eCreate Dry Sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-list-item\"\u003eUnique breathable membrane UMAi Dry technology creates a perfect environment in any \u003c\/span\u003emodern household fridge. No special drying chamber is necessary with UMAi Dry.\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eThe result is delicious salami that will impress your friends and family.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003eThis is a casing only packet. It includes instructions and recipes (meat and spices not included).\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIncludes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing\u003cbr\u003eSuitable for 25-30 lbs. (11-14kg) of meat\u003c\/li\u003e\n\u003cli\u003eZip ties included for easy, secure closure of casings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center;\"\u003eUMAi Dry casings \u003cem\u003edo not\u003c\/em\u003e require use of a vacuum sealer\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":3838678083,"sku":"SCAS50","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/SCAS50nooverlay.jpg?v=1666312319"},{"product_id":"umai-dry-tenderloin-lg-charcuterie-packet","title":"Charcuterie Large Dry Curing Bags","description":"\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/mGHb-G36v9w\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for larger charcuterie projects: lonzino, prosciuttini, etc.\u003c\/p\u003e\n\u003cp\u003eAlso perfect for tenderloin or filet mignon.\u003c\/p\u003e\n\u003cp\u003eThis includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 UMAi Dry Large Charcuterie size: 8x18in \/ 200x450mm\u003c\/li\u003e\n\u003cli\u003e5 UMAi VacMouse adapter strips for channel-type vacuum sealers\u003c\/li\u003e\n\u003cli\u003eRecipe Collection\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cspan\u003eVacuum sealer recommended.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWondering which to buy, or whether yours works?\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHere's a guide to \u003ca title=\"vacuum sealer recommendations for UMAi Dry\" href=\"https:\/\/umaidry.com\/pages\/vacuum-sealer-recommendations\"\u003e\u003cspan style=\"color: #990000;\"\u003emanual lid-and-latch vacuum sealers\u003c\/span\u003e\u003cbr\u003e\u003c\/a\u003efor the application of UMAi Dry®.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":5451974979,"sku":"CHRLG","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/CHRLGnooverlay.jpg?v=1666312002"},{"product_id":"umai-dry-spanish-chorizo-blend","title":"Salumi Spice Blend: Spanish Chorizo","description":"\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Eaq7UsRcDvs\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003eFormulated just for UMAi Dry, this traditional blend of spices brings you the mildly spicy flavor of traditional dry Spanish Chorizo. \u003c\/p\u003e\n\u003cp\u003eIngredients: Smoked Paprika, Garlic, Dextrose, Sugar, Red Pepper, Oregano, Black Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage for 5 lb recipe:\u003c\/strong\u003e After mixing in Salt and #2 Curing Salt, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis blend does not contain:\u003c\/strong\u003e Salt, #2 Curing Salt, \u003cmeta charset=\"utf-8\"\u003eor Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":16368685062,"sku":"SSCHOR","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/SpanishChorizopacketSQ.jpg?v=1773867035"},{"product_id":"umai-dry-mettwurst-blend","title":"Salumi Spice Blend: Mettwurst","description":"\u003cp\u003eFormulated\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ejust for UMAi Dry\u003c\/span\u003e, this traditional blend of spices brings you the mild flavor of this traditional German dry sausage. \u003c\/p\u003e\n\u003cp\u003eIngredients: Dextrose, Nutmeg, White Pepper, Spices, Allspice, Mustard, Celery, Caraway, Marjoram\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage for 5 lb recipe:\u003c\/strong\u003e After mixing in Salt and #2 Curing Salt, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis blend does not contain:\u003c\/strong\u003e Salt, #2 Curing Salt, \u003cmeta charset=\"utf-8\"\u003eor Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":17527346694,"sku":"SSMETT","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/MettwurstpacketSQ.jpg?v=1697136226"},{"product_id":"premixed-curing-salts","title":"Premixed Curing Salts Blend","description":"\u003cp style=\"text-align: center;\"\u003ePerfect with UMAi Dry Sausage Spice Blends for 5# Recipe\u003cbr\u003e-- or use with your choice of recipe. \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eNo scale? No math! No worries!\u003cbr\u003eAlways the perfect ratio\u003cbr\u003eJust add to 5# of meat\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNo need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. \u003c\/p\u003e\n\u003cp\u003ePremixed Curing Salts Blend includes just enough large crystal Kosher salt and #2 Curing Salt to provide the perfect ratio of 3% salt and 0.25% slow acting curing salt so you can easily craft a five pound capicola or five pound batch of fermented dry sausage.\u003c\/p\u003e\n\u003cp\u003eFor charcuterie, just pick up 5 lbs of pork butt, pork loin, beef eye of round or other choice of meat cut. Mix your choice of spices with the premixed Curing Salts Blend, coat the meat, and seal tight to cure for two weeks in the fridge.\u003c\/p\u003e\n\u003cp\u003eFor dry sausage, just mix in the contents of the pouch with 5 lbs of ground sausage meat, add spices, dextrose and starter culture--and stuff mixture into UMAi Dry casings.\u003c\/p\u003e\n\u003cp\u003eNO LONGER PINK\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":17598141894,"sku":"SSPREMIX","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/files\/Premixpacket.png?v=1715725826"},{"product_id":"umai-dry-summer-sausage-blend","title":"Salumi Spice Blend: Summer Sausage","description":"\u003cp\u003eFormulated just for UMAi Dry, this traditional blend of spices that flavor this familiar American Midwest favorite. \u003c\/p\u003e\n\u003cp\u003eIngredients: Mustard, Dextrose, Mustard Seed, Sugar, Black Pepper, White Pepper, Granulated Garlic, Hickory Smoke Powder, Allspice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage for 5 lb recipe:\u003c\/strong\u003e After mixing in Salt and #2 Curing Salt, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis blend does not contain:\u003c\/strong\u003e Salt, #2 Curing Salt, \u003cmeta charset=\"utf-8\"\u003eor Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":43980759573,"sku":"SSSUM","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/SummerSausagepacketSQ.jpg?v=1697136301"},{"product_id":"charcuterie-spice-blend-bresaola","title":"Charcuterie Spice Blend: Bresaola","description":"\u003cp\u003eDelicious cured version of beef eye of round. Originating in northern Italy and Switzerland, this is the only well-known charcuterie made with beef. This Bresaola Spice Blend is formulated just for UMAi Dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sugar, Black Pepper, Juniper Berry, Rosemary, Thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage\u003c\/strong\u003e: 6 tsp per pound of meat, or use the whole packet for five pounds of beef eye of round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e \u003cbr\u003eAdd Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or try UMAi Dry Premixed Curing Salts for 5 lb Recipe). \u003cbr\u003eCoat meat completely, and seal in vacuum bag or resealable bag. \u003cbr\u003ePut in the refrigerator and allow to cure for two full weeks. \u003cbr\u003eAfter curing, remove from bag and rinse. \u003cbr\u003ePlace into UMAi Dry bag while still well-coated with moisture. \u003cbr\u003eApply UMAi Dry with vacuum sealer, immersion, or \u003ca href=\"https:\/\/umaidry.com\/pages\/netting\"\u003enetting\u003c\/a\u003e method. \u003cbr\u003eIf you are going to tie the charcuterie to shape it, best to apply butcher's twine over the UMAi Dry membrane.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis blend does not contain:\u003c\/strong\u003e Kosher salt or #2 Curing Salt which are both necessary for \u003c\/em\u003e\u003ci\u003esafety curing charcuterie.\u003c\/i\u003e\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":32719522922577,"sku":"SSBRES","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/BresaolapacketSQ_jpg.jpg?v=1697136152"},{"product_id":"charcuterie-spice-blend-lonzino","title":"Charcuterie Spice Blend: Lonzino","description":"\u003cp\u003eAll you need is a nice piece of pork loin to craft this mouth-watering charcuterie. Mild or spicy, it's up to you. This simple traditional blend of flavors yields a classic Lonzino (or Lomo if you choose to add a spicy coating). This Lonzino Spice Blend is formulated just for UMAi Dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Black Pepper, Sugar, Onion, Garlic, Thyme, Cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage\u003c\/strong\u003e: 7 tsp per pound of meat, or use the whole packet for five pounds of pork loin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e \u003cbr\u003eAdd Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or Premixed Curing Salts for 5 lb Recipe). \u003cbr\u003eCoat a prepared pork loin completely, and seal in vacuum bag or resealable bag. \u003cbr\u003ePut in the refrigerator and allow to cure thoroughly. \u003cbr\u003eAfter two weeks, remove from bag and rinse. \u003cbr\u003e*For Lomo variation, add a light coating of smoked paprika and cayenne powder.\u003cbr\u003ePlace into UMAi Dry bag while still well-coated with moisture. \u003cbr\u003eApply UMAi Dry either with vacuum sealer, immersion or \u003ca href=\"https:\/\/umaidry.com\/pages\/netting\"\u003enetting\u003c\/a\u003e method. \u003cbr\u003eIf you are going to tie the charcuterie to shape, best to apply butcher's twine over the UMAi Dry membrane.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis blend does not contain:\u003c\/strong\u003e Kosher salt or #2 Curing Salt which are both necessary for \u003c\/em\u003e\u003ci\u003esafety curing charcuterie.\u003c\/i\u003e\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":32719523020881,"sku":"SSLONZ","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/LonzinopacketSQ.jpg?v=1697136177"},{"product_id":"ultimate-meat-crafting-gloves","title":"Gloves 5-pack","description":"\u003cp data-pm-slice=\"1 1 []\"\u003eThe ultimate dry aged meats made with UMAi Dry's ultimate dry aging bags deserve, well, the ultimate gloves. Introducing the \u003cstrong\u003eProfessional Meat Crafting Gloves\u003c\/strong\u003e. These gloves are tough, grippy, and safe. But these aren't ordinary nitrile gloves that are slippery-smooth, tear when you try to put them on, and \"probably\" safe for food contact.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe \u003cstrong\u003eProfessional Meat Crafting Gloves\u003c\/strong\u003e are heavy-duty gloves that will provide a layer of protection so you can butcher, brine, and baste your crafted meats safely and in style.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePuncture and tear-resistant\u003c\/li\u003e\n\u003cli\u003eFDA-compliant (food-safe)\u003c\/li\u003e\n\u003cli\u003eAllergen-, powder-, and latex-free\u003c\/li\u003e\n\u003cli\u003eTextured grip (blue: fingertips, black: fully textured)\u003c\/li\u003e\n\u003cli\u003eFingertip thickness: 7.5 mils\u003c\/li\u003e\n\u003cli\u003ePalm thickness: 5.6 mils\u003c\/li\u003e\n\u003cli\u003eAvailable in Black\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSure, meat crafting can get messy. But that's not why you want these gloves for your next dry aging project. UMAi Dry's \u003cstrong\u003eProfessional Meat Crafting Gloves\u003c\/strong\u003e protect \u003cem\u003ethe meat\u003c\/em\u003e from any contaminants you might have on your hands while also giving you an added layer of protection from heat and sharp objects. Not to mention easy clean-up!\u003c\/p\u003e\n\u003cp\u003eIt's a fact that no matter how well you wash and sanitize your hands and counter surfaces, even the smallest germ can ruin your dry aging meat project. Boneless cuts use the clean transfer method to move the meat from the processor packaging into the dry aging bag. But for bone-in projects, you'll have to remove the meat from the pack and cover the bones so the bones don't puncture the dry aging bag. It would be a challenge to do this without touching the meat. This is where the meat crafting gloves come in.\u003c\/p\u003e\n\u003cp\u003eBut transferring your meat into the UMAi Dry aging bags isn't the only use for these gloves. Professional pitmasters and pro chefs know that using gloves during prep and plating is essential to food safety. One of our nitrile kitchen gloves' most significant benefits is the finger grips. If you've ever tried to get a grip on raw meats, you know they can be slippery buggers. These gloves feature textured finger grips to help you hold on for dear life to the steaks you spent 35+ days waiting to grill.\u003c\/p\u003e\n\u003cp\u003eWondering which color gloves for dry aging meat are suitable for you? Traditionally blue gloves are worn in food service, while black is worn by pitmasters, grillers, and general meat aficionados. But if you're planning to smoke your meat and prefer blue gloves, no judgement here.\u003c\/p\u003e","brand":"UMAi Dry","offers":[{"title":"Default Title","offer_id":40064746651729,"sku":"GL-MBK5","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/6120\/products\/Glovewhitebackgroundmedallion_487a4ef0-4d21-474c-b4b7-c88f2ec632cd.jpg?v=1668570037"}],"url":"https:\/\/umaidry.com\/en-hk\/collections\/dry-age-coupons-promo-codes\/charcuterie.oembed","provider":"UMAi Dry","version":"1.0","type":"link"}