Learn How - The UMAi Dry Charcuterie Process
Here is how UMAi Dry® works for creating charcuterie:
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)
Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure.
Typical Charcuterie base cure consists of:
Kosher Salt - 3% of meat weight or 66 g per 5 lbs (2.2 kg) (use scale to measure salt)
Instacure #2 - 0.25% of meat weight or about 1 teaspoon per 5 lbs (2.2 kg)
Vacuum 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)
Within 6-8 weeks (or longer for larger pieces of meat) that pork belly or pork shoulder will transform into delectable meat candy.
Typically dry cured meats are ready when they have lost 30-40% of their original weight
Slice thin and knock your friends socks off