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Learn How - The UMAi Dry® Charcuterie Process


UMAi Dry® Aging Charcuterie Process Illustration:
How to make Charcuterie Step One
How to make Charcuterie Step Two
How to make Charcuterie Step Three
How to make Charcuterie Step Four
How to make Charcuterie Step Five
How to make Charcuterie Step Six
How to make Charcuterie Step Seven
How to make Charcuterie Step Eight
How to make Charcuterie Step Nine
How to make Charcuterie Step Ten
How to make Charcuterie Step Eleven
How to make Charcuterie Step Twelve

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