UMAi Dry Create Tradition at Home

5 Myths about DRY AGING BEEF at Home

Myths and facts about Dry Aging Beef at Home:

  Myth 1: You can dry age individual steaks by…

How we made Venison Salami using UMAi Dry Sausage Kit

UMAi Dry introduces Dry sausage Kit and Dry sausage casing packet

The new sausage kit and sausage casing packet incorporate the UMAi Dry technology for making dry…

Capicola made using UMAi Dry method by our customer Robin in Canada

Finished Spicy Capocollo and Black Pepper/Juniper Berry Coppa using UMAi Bags. Delicious! The…

Capicola/Coppa - How to make Capicola at Home with UMAi Charcuterie (by UMAiDrybagSteak)

How to make capicola - dry cured pork shoulder (butt) using UMAi Charcuterie kit and your refrigerator

Traditional italian dry cured capicola takes 6-8 weeks to dry and yields a delicious meat candy and it can be made at home in any modern frost free refrigerator.

Dry cure for a 4 1/2 lbs. (2 kg) pork coppa muscle:

3 tbsp kosher salt

2 tbsp sugar

1 tsp InstaCure #2

2 tbsp coarsely ground black pepper

1 tbsp juniper berries, crushed

2 bay leaves, crumbled

1/2 tsp freshly grated nutmeg

2 or 3 sprigs fresh thyme

Canada geese are good in salami recipes

Fall in Minnesota (as is the case in most of Northern US) is always accompanied by the sights and…

Home made Prosciuttini - UMAi Dry style

Prosciuttini cured for 3 weeks and dried for 2 months developed a distinct character of nutty…

Making Prosciutto/Prosciuttini at Home with UMAi Charcuterie 1. Dry curing boneless leg of pork with salt and InstaCure #2 for two weeks 2. Cutting it into Fiocco and Culatello 3. Coating with pepper and salt and curing for another week 4. Sealing it into…

And finally! Duck prosciutto ready for tasting

We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make…