# agentsite-static-version=100e5afa-d1d5-46d3-80a4-61cabbd6831d
# umaidry.com

> AI-optimized mirror of umaidry.com containing 250 pages totalling 138,660 words of clean markdown content, structured data, and semantic HTML. Original source: https://umaidry.com. Last updated: 2026-10-26T07:50:38.022Z.

Each page is available as HTML (with JSON-LD structured data) and Markdown (text-only, ideal for LLMs and RAG).

## Homepage

- [Shop UMAi Dry Aging Steak Bags, Sausage Casings & Charcuterie Kits](/content/site-root.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (339 words)

## Articles & Blog Posts

- [Meathead Talks: How to Dry Age Steak At Home
 – UMAi Dry](/content/blogs/news/meathead-talks-how-to-dry-age-steak-at-home/index.html): Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. View (404 words)
- [Meathead Talks: Myth: Let Meat Come To Room Temp Before Cooking
 – UMAi Dry](/content/blogs/news/meathead-talks-myth-let-meat-come-to-room-temp-before-cooking.html): Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles. For  (519 words)
- [Science Proves UMAi Dry Technology](/content/blogs/news/science-proves-umai-dry-technology/index.html):   “Vacuum packaged aging of beef typically implies ‘wet-aging.’ With much greater than normal moisture permeability, the vacuum-packaged bags in this study may dry age beef to increase yields, limit microbial contamination, and provide business management efficiencies without affecting product quality. Given the benefi (542 words)
- [UMAi Dry® | Age. Eat. Repeat. Restocking Special: 3 Ribeye Bag](/content/collections/bulk/products/age-eat-repeat/index.html): Age, Eat, and Repeat: For retail customers receive a supply of Umai Dry Aged Ribeye/Striploin Bags with other discounts included. (823 words)
- [UMAi Dry® | Bulk VacMouse Vacuum Aid Strip Bundle](/content/products/vacmouse-adapter-bundle/index.html): Bulk Umai Dry VacMouse channel vacuum adapter strips, 30 piece bundle for use with FoodSaver 2000-series or similar channel sealers. (338 words)
- [collections/bulk/products/dry-aging-bags-striploin-ribeye/index.html](/content/collections/bulk/products/dry-aging-bags-striploin-ribeye/index.html) (487 words)
- [Dry Aging Bags Starter Kit | Ultimate Dad Gift
 – UMAi Dry](/content/products/ultimate-dad-gift-starter-kit/index.html): Don't know what to gift the meat-loving man in your life? This gift will set him up for a whole new delicious hobby crafting delicious dry aged steak in the comfort and ease of your home fridge. This complete kit is the perfect gift for your meat-loving father, husband, son--Just Add Meat. Combine this with a generous gift card for one full suboptimal boneless ribeye from your favorite club store, and the entire family will be able to enjoy restaurant quality dry aged steak. At least 12-16 huge, thick, tender steaks from every project. (1,007 words)
- [UMAi Dry® | Dry Aging Bags Ribeye/Striploin (Giftable)](/content/products/dry-aging-bags-striploin-ribeye/index.html): "The unique UMAi Dry breathable membrane creates a perfect dry-aging environment for the ultimate steak. Umai Dry Aging Bags for triploin/Ribeye (Giftable) great for trying new things at home. Age whole sub-primal cuts of beef in your fridge over 28 to 45 days. Then gather friends and family around for the most tender, flavorful steak you’ve ever served. Suitable for strip loin, boneless ribeye, sirloin, Scotch fillet (UK/Aust). Holds approx. 12-16 lbs. of beef. Packet includes: 3 UMAi Dry® Ribeye/Striploin (Standard) size: 12x24 in / 30x60 cm 5 UMAi VacMouse® adapter strips for use with your vacuum sealer Dry Aging Time labels to record your start and target end dates" (487 words)
- [UMAi Dry® | Charcuterie Kit (Giftable)](/content/products/charcuterie-kit-sr/index.html): Umai Dry Charcuterie Kit (Giftable) to create Dry Cured Meats in your refrigerator with special UMAi Dry technology Unique UMAi Dry membrane technology creates a perfect dry curing environment Use your home fridge to make capicola, bresaola, prosciutto, pancetta with no mess, no odors Your result is delicious dry cured meats (charcuterie) that will impress your friends and family You will be amazed when you create true gourmet charcuterie at home This Kit Includes: 2 UMAi Dry 8" x 18' Suitable for 5-8 lbs. of meat 3 UMAi Dry 10"x 11" Suitable for 2-4 lbs. of meat 5 VacMouse channel vacuum adapter strips 6 tsp Instacure #2 Enough to cure 30 lbs of meat 2 tbsp Juniper berries (487 words)
- [UMAi Dry® | Dry Aging Bags Roast](/content/products/dry-aging-bags-roast/index.html): "With UMAi Dry® Roast bags, you can make dry aged rib roast at home ( a delicious 2- or 3-bone rib roast). Craft restaurant quality dry aged beef roast within your own fridge, 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. Learn the art of dry aging--and master the rib roast 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. Perfect size for a boneless roast or 2 or 3 bone-in rib roast Suitable for about 6-10 lbs Packet includes: 3 UMAi Dry Roast (Small) size: 10x20in / 250x500mm 5 UMAi VacMouse® adapter strips for channel-type sealers Dry age your rib roast at home with professional results and maximum flavor with UMAi Dry, the first experts in dry aging roast bags. Vacuum sealer recommended: Wondering which to buy, or whether yours works? Here's a guide to manual lid-and-latch vacuum sealers for the application of UMAi Dry." (784 words)
- [UMAi Dry® | Dry Aging Bags Brisket/Bone-in](/content/products/brisket-bone-in-dry-aged-steak-bags/index.html): "Create Dry Aged Steak in your refrigerator with UMAi Dry®. Dry aged brisket bags and bone-in bags is what makes this technique built for anything. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole sub-primal 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. Suitable for: Bone-in ribeye, short loin, sirloin or brisket. Holds approximately 16-20 lbs. of beef. Packet includes: 3 UMAi Dry Brisket / Bone-in / Short Loin size: 16x28in / 400x700mm 5 UMAi VacMouse channel vacuum adapter strips for channel-type sealers Vacuum sealer recommended: Wondering which to buy, or whether yours works? Here's a guide to manual lid-and-latch vacuum sealers for the application of UMAi Dry." (826 words)
- [UMAi Dry | Artisan Steak Starter Kit : Anova Edition (120v)](/content/collections/dry-aging-tools-accessories/products/dry-aged-steak-starter-kit-anova-edition-120v/index.html): Umai Dry Age Steak starter kit is the perfect way to craft your own dry-aging steak using Umai Dry age bags. Your Starter Kit Includes: Anova Precision channel vacuum sealer Illustrated UMAi Dry Bonding & Aging Instructions 3 UMAi Dry Brisket/Bone-in size: 16x28in / 400x70mm 3 UMAi Dry Ribeye/Striploin size: 12x24in / 300x60mm 10 VacMouse adapter strips for channel-type vacuum sealers Vacuum Sealer Features: Easy-clean patented removable drip tray Double-wide sealing strip for the strongest seal Compact size with easy touch button operation Easy lock latch closure Accessory port included (1,035 words)
- [collections/easy-bundles/products/half-nesting-sheet-rack/index.html](/content/collections/easy-bundles/products/half-nesting-sheet-rack/index.html) (781 words)
- [UMAi Dry® | Spice Blend: Landjaeger](/content/products/umai-dry-landjaeger-blend/index.html): Spice Blend Formulated by Umai Dry landjaeger seasoning, this solid traditional blend of spices gives you the flavor of German-style hunters' sausage - Landjaeger. Ingredients: Dextrose, Black Pepper, Sugar Ginger, Coriander, Red Pepper, Smoke Powder Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (535 words)
- [UMAi Dry® | Salumi Spice Blend: Pepperoni](/content/products/umai-dry-pepperoni-blend/index.html): Spice Blend Formulated by Umai Dry using pepperoni seasoning, this traditional blend of spices gives you the bright flavor of traditional pepperoni. Ingredients: Dextrose, Smoked Paprika, Spices, Black Pepper, Fennel, Red Pepper, Oregano, Anise, Garlic. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. " (562 words)
- [UMAi Dry® | Copper-plated stackable Rack](/content/collections/spices/products/stackable-wire-rack/index.html): Umai Dry meat drying rack: Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat. Copper-plated Steel Grid 2 racks and 4 well-balanced snap-on supports Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm) Stacked clearance between racks: 4 in (10 cm) Manufacturer five year warranty (359 words)
- [collections/spices/products/half-nesting-sheet-rack/index.html](/content/collections/spices/products/half-nesting-sheet-rack/index.html) (781 words)
- [45-Day Dry Aged Ribeye
 – UMAi Dry](/content/blogs/videos-first-steps/45-day-dry-aged-ribeye/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (213 words)
- [UMAi Dry® | Bactoferm® T-SPX Starter Culture](/content/collections/best-sellers/products/bactoferm-t-spx-starter-culture/index.html): Umai Dry Bactoferm T-SPX Meat Starter culture - 25g (for 300 lbs of meat) A must in dry cured sausage recipes to lower pH. Enables safe fermentation at room temperature. Helps develop color and achieve tangy flavor. Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT. (587 words)
- [Nesting Sheet & Gridded Rack (Half Sheet)
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/half-nesting-sheet-rack/index.html): NEW from Nordicware®! This bundle pairs the popular Half Sheet baking pan with a custom nesting, oven-safe, nonstick Grid Rack to create a wonderfully versatile tool for meat crafters. Ideal for larger dry-aged steak projects, charcuterie, and salumi. Helpful both during preparation and transferring the meat into the d (781 words)
- [Five Tips for Making Traditional Slow Dried Fermented Sausage with UMA
 – UMAi Dry](/content/blogs/news/5-tips-for-making-dry-sausage-with-umai-dry/index.html):   UMAi Dry® makes it easy to craft good-looking and great tasting dry sausage. No cave? No problem! Follow these basic tips to ensure you get the very best results for your effort and patience. #1: Keep the Meat Cold Cut the meat into thick slices (+/- ¾ in./1 cm) and partially freeze prior to cutting them into cubes f (633 words)
- [UMAi Dry® | Dry Sausage Casings 32mm](/content/products/umai-dry-32mm-1-1-4-in-sausage-casing-packet/index.html): "Use the Umai Dry sausage casing (32mm) to make various different kinds of of cured meats like Pepperoni, Saucisson Sec, Snack Sticks & more right at home with special Umai Dry technology. Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry. The result is delicious salami that will impress your friends and family This is a casing packet only it includes some instructions and recipes (meat and spices not included) Other ingredients are required to make sausage, this is the UMAi Dry casings and zip ties only Includes: 30 ft. (10m) UMAi Dry® 32mm (1.25in) diameter sausage casing Suitable for 12-15 lbs (5.5-7kg) of meat Zip ties included for easy, secure closure of casings UMAi Dry® Casings do not require use of a vacuum sealer" (567 words)
- [Easy Basturma Bundle
 – UMAi Dry](/content/products/easy-basturma-bundle/index.html): Basturma is beef charcuterie similar to bresaola in Italy and cecina in Spain. With a richly spiced coating, basturma is an ideal winter meat crafting project.  Originally created in Armenia over 1,000 years ago, Basturma is a charcuterie with a long, long history. To craft this richly spicy charcuterie, all you need i (946 words)
- [Easy Bresaola Bundle
 – UMAi Dry](/content/products/easy-bresaola-bundle/index.html): Everything you need to make 5 lbs of world-class Bresaola--also called Viande de Grisson--right in the comfort of your home refrigerator. Just add meat!  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Bresaola Charcuterie Spice Blend for (480 words)
- [UMAi Dry® | Dry Sausage Kit 32mm](/content/products/umai-dry-32-mm-1-1-4-in-sausage-kit/index.html): Umai Dry Sausage Kit 32mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your Kit Includes: 30 ft. (10m) UMAi Dry 32mm (1.25in)∅ sausage casing Suitable for 12-15 lbs (5.5-7kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (644 words)
- [Easy Finocchiona Bundle
 – UMAi Dry](/content/products/easy-salami-finocchiona-bundle/index.html): Easy Salami Finocchiona bundle contains: 1 - Salami Finocchiona Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 50mm Sausage casing 30 ft packet (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at (388 words)
- [Easy Landjaeger Bundle
 – UMAi Dry](/content/products/easy-landjaeger-bundle/index.html): Easy Landjaeger bundle contains: 1 - Landjaeger Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 32mm Sausage casing 30 ft packet  (for 10-15 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room temp (for (385 words)
- [UMAi Dry® | Dry Sausage Kit 70mm](/content/products/umai-dry-70mm-dry-sausage-kit/index.html): Umai Dry Sausage Kit 70mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 15 ft. (5m) UMAi Dry 70mm (2¾ in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer" (712 words)
- [UMAi Dry® | Dry Sausage Casings 70mm](/content/products/dry-sausage-casing-packet-70mm/index.html): "Use the Umai Dry Sausage Casings (70mm) to make various different kinds of Dry Sausage like salami, pepperoni and many more in your refrigerator with pecial UMAi Dry technology Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family. This is a casing packet only it includes some instructions and recipes (meat and spices not included). Other ingredients are required to make sausage, this is the UMAi Dry casings and zip ties only. Includes: 15 ft. (5m) UMAi Dry 70mm (2.25 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat Zip ties included for easy, secure closure of casings" (637 words)
- [Easy Capicola Bundle
 – UMAi Dry](/content/products/easy-capicola-bundle/index.html): Everything you need to make 5 lbs of world-class Capicola/Coppa right in the comfort of your home refrigerator. Just add meat! Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Capicola Charcuterie Spice Blend for 5 lbs of meat Premixed Cur (552 words)
- [UMAi Dry® | Dry Sausage Kit 50mm](/content/products/umai-dry-sausage-kit-50-mm-2-inch/index.html): Umai Dry Sausage Kit 50mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (705 words)
- [Blog: Articles & Insights
 – tagged "Vacuum Sealer" – UMAi Dry](/content/blogs/news/tagged/vacuum-sealer/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (312 words)
- [Blog: Articles & Insights
 – tagged "Steak" – UMAi Dry](/content/blogs/news/tagged/steak/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (482 words)
- [Blog: Articles & Insights
 – tagged "Science" – UMAi Dry](/content/blogs/news/tagged/science/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (242 words)
- [Blog: Articles & Insights
 – tagged "Salumi" – UMAi Dry](/content/blogs/news/tagged/salumi/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (418 words)
- [Blog: Articles & Insights
 – tagged "Pro-tips" – UMAi Dry](/content/blogs/news/tagged/pro-tips/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (466 words)
- [Blog: Articles & Insights
 – tagged "Pro Spotlight" – UMAi Dry](/content/blogs/news/tagged/pro-spotlight/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (335 words)
- [Blog: Articles & Insights
 – tagged "Newsletter" – UMAi Dry](/content/blogs/news/tagged/newsletter/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (473 words)
- [Blog: Articles & Insights
 – tagged "Meat science" – UMAi Dry](/content/blogs/news/tagged/meat-science/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (247 words)
- [Easy Capicola Recipe
 – UMAi Dry](/content/blogs/recipes/2-week-capicola/index.html): Who doesn't love capicola? You don't have to be Italian to enjoy a few slices of melt-in-your-mouth "gabagool." If you are Italian, you might remember your uncles curing the meat in the spring to hang in the cellar. Spring was often the only season with the perfect temperature and humidity of the root cellars and caves (1,141 words)
- [Blog: Articles & Insights
 – tagged "Meathead" – UMAi Dry](/content/blogs/news/tagged/meathead/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (356 words)
- [Blog: Articles & Insights
 – tagged "Charcuterie" – UMAi Dry](/content/blogs/news/tagged/charcuterie/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (437 words)
- [Fresh Herb & Beef Tenderloin Recipe - Quick Dry Aged Steak Project
 – UMAi Dry](/content/blogs/recipes/fresh-herb-garlic-beef-tenderloin/index.html): Looking for a quick dry aged steak project? This recipe for Fresh Herb and Garlic Beef Tenderloin is one of our favorites. Get the recipe and get aging today! (345 words)
- [Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive B
 – UMAi Dry](/content/blogs/recipes/chanterelle-and-tarragon-crusted-beef-tenderloin-with-garlic-chive-butter.html): 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 this with the subtle flavors of tarragon and dried chanterelle mushrooms but coating the outside of the meat prior to applying UMAi Dry.  The qui (356 words)
- [Basturma: Aromatic, Spicy Mediterranean Cured Beef
 – UMAi Dry](/content/blogs/recipes/basturma-an-aromatic-mediterranean-cured-beef/index.html): Basturma is to Armenia and Greece what bresaola is to Italy and cecina is to Spain—an air-dried beef with more umami punch per mouthful than the fanciest dry-aged steak—and possibly more exciting. Unlike its milder European cousins, basturma is rich scented and spiced with abudant quantities of paprika and fenugreek. I (356 words)
- [“Cold Smoked" Salmon Recipe - Salmon à la Montréal - UMAi Dry®](/content/blogs/recipes/cold-smoked-salmon-a-la-montreal/index.html): Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.     (510 words)
- [Dry Aged Coffee Spice Crusted Beef Tenderloin Recipe
 – UMAi Dry](/content/blogs/recipes/coffee-spice-and-everything-nice/index.html): What's the perfect marriage of flavors for the java-loving meat aficionado in your life? A quick dry age project with beef tenderloin, UMAi Dry, and this recipe of spices and coffee. (279 words)
- [Traditional Spanish Chorizo Recipe
 – UMAi Dry](/content/blogs/recipes/how-to-make-spanish-chorizo-recipe-hard-salami-at-home.html): Create delicious Spanish Chorizo, a mildly spicy hard salami, at home, safely and easily with UMAi Dry.   (585 words)
- [collections/bulk/products/premixed-curing-salts/index.html](/content/collections/bulk/products/premixed-curing-salts/index.html) (664 words)
- [Homemade Sujuk Recipe
 – UMAi Dry](/content/blogs/recipes/homemade-sujuk/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (864 words)
- [Flank Steak with Ponzu & Miso Butter Recipe
 – UMAi Dry](/content/blogs/recipes/flank-steak-with-ponzu-miso-butter/index.html): This mouthwatering recipe starts on the grill and then meets the succulent miso butter glaze on the plate. Just add a fresh salad for a flavor explosion to complete meal at your next gathering. (414 words)
- [collections/bulk/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html](/content/collections/bulk/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html) (377 words)
- [collections/bulk/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/bulk/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [UMAi Dry® | Bulk VacMouse Vacuum Aid Strip Bundle](/content/collections/bulk/products/vacmouse-adapter-bundle/index.html): Bulk Umai Dry VacMouse channel vacuum adapter strips, 30 piece bundle for use with FoodSaver 2000-series or similar channel sealers. (338 words)
- [Bulk Dry Sausage Casing 70mm∅ (100 ft/30m)
 – UMAi Dry](/content/collections/bulk/products/dryagepro-dry-sausage-casing-70mm-100-ft-30m/index.html): UMAi Dry® Salumi  Dry Sausage Casing makes creating slow-fermented dry sausage easy, with no prep time required for pre-soaking or other special care. Simply tie off with zip ties and dry in normal refrigerator conditions - no expensive drying chambers, cellars, caves, or seasonal conditions required.   (391 words)
- [Bulk Dry Sausage Casing 50mm∅ (100 ft/30m)
 – UMAi Dry](/content/collections/bulk/products/dryagepro-dry-sausage-casing-50mm-100-ft-30m/index.html): UMAi Dry® Salumi  Dry Sausage Casing makes creating slow-fermented dry sausage easy, with no prep time required for pre-soaking or other special care. Simply tie off with zip ties and dry in normal refrigerator conditions - no expensive drying chambers, cellars, caves, or seasonal conditions required. (394 words)
- [Bulk Dry Sausage Casing 32mm∅ (100 ft/30m)
 – UMAi Dry](/content/collections/bulk/products/dryagepro-dry-sausage-casing-32mm-100-ft-30m/index.html): UMAi Dry® Salumi  Dry Sausage Casing makes creating slow-fermented dry sausage easy, with no prep time required for pre-soaking or other special care. Simply tie off with zip ties and dry in normal refrigerator conditions - no expensive drying chambers, cellars, caves, or seasonal conditions required. (407 words)
- [UMAi Dry® | Bulk Small Charcuterie Curing Bags](/content/collections/bulk/products/small-charcuterie-bundle/index.html): Bulk: small charcuterie kit Umai Dry Curing bags suitable for smaller cured items and cuts of meat: fiocco, bresaola, lonza, guanciale and duck breast prosciutto. 25 UMAi Dry Small Charcuterie size: 10x11in / 250x275mm for 3-5 lbs (431 words)
- [UMAi Dry® | Bulk Large Charcuterie Dry Curing Bags](/content/collections/bulk/products/large-charcuterie-bundle/index.html): Bulk: large UMAi Dry Charcuterie dry curing bags are suitable for larger cuts of meat: rolled pancetta, capicola, prosciuttini, lonzino and other dry cured meat products. 25 UMAi Dry Large Charcuterie size: 8x18in / 200x450mm for 6-8 lbs (415 words)
- [UMAi Dry® | Bulk Small Aging Bags](/content/collections/bulk/products/commercial-small-bundle/index.html): Bulk: Small Umai Dry Aging Bags suitable for smaller pieces of meat and roast cuts (should be untrimmed, unrolled, all surface exposed). 25 UMAi Dry Small (Roast) size: 10x20in / 250x500mm Suitable for 5-8 lbs (734 words)
- [collections/gift-ideas/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html](/content/collections/gift-ideas/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html) (377 words)
- [UMAi Dry® | Bulk Large Dry Aging Bags](/content/collections/bulk/products/commercial-large-bundle/index.html): Our largest size UMAi Dry bag for dry aging brisket and other larger subprimals, as well as bone-in cuts (with recommended moisture-permeable bone guard technique). 25 or 50 UMAi Dry Large (Short Loin/Brisket) size: 16x28in / 400x700mm Suitable for about 14-20 lbs NOTE on Bulk Bundles:You will need to purchase a 30-pie (748 words)
- [collections/gift-ideas/products/premixed-curing-salts/index.html](/content/collections/gift-ideas/products/premixed-curing-salts/index.html) (664 words)
- [collections/gift-ideas/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/gift-ideas/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [Easy Basturma Bundle
 – UMAi Dry](/content/collections/gift-ideas/products/easy-basturma-bundle/index.html): Basturma is beef charcuterie similar to bresaola in Italy and cecina in Spain. With a richly spiced coating, basturma is an ideal winter meat crafting project.  Originally created in Armenia over 1,000 years ago, Basturma is a charcuterie with a long, long history. To craft this richly spicy charcuterie, all you need i (946 words)
- [UMAi Dry® | Bulk Standard Aging Bags](/content/collections/bulk/products/commercial-standard-bundle/index.html): Bulk: Small Umai Dry Aging Bags suitable for smaller pieces of meat and roast cuts (should be untrimmed, unrolled, all surface exposed). 25 UMAi Dry Small (Roast) size: 10x20in / 250x500mm Suitable for 5-8 lbs (733 words)
- [Easy Lonzino Bundle
 – UMAi Dry](/content/collections/gift-ideas/products/easy-lonzino-bundle/index.html): Everything you need to make 5 lbs of world-class Lonzino right in the comfort of your home refrigerator.  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Lonzino Charcuterie Spice Blend for 5 lbs of meat Premixed Curing Salts Blend Instru (465 words)
- [UMAi Dry® | Dry Sausage Kit 50mm](/content/collections/gift-ideas/products/umai-dry-sausage-kit-50-mm-2-inch/index.html): Umai Dry Sausage Kit 50mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (652 words)
- [Easy Bresaola Bundle
 – UMAi Dry](/content/collections/gift-ideas/products/easy-bresaola-bundle/index.html): Everything you need to make 5 lbs of world-class Bresaola--also called Viande de Grisson--right in the comfort of your home refrigerator. Just add meat!  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Bresaola Charcuterie Spice Blend for (480 words)
- [Nesting Sheet & Gridded Rack (Half Sheet)
 – UMAi Dry](/content/collections/gift-ideas/products/half-nesting-sheet-rack/index.html): NEW from Nordicware®! This bundle pairs the popular Half Sheet baking pan with a custom nesting, oven-safe, nonstick Grid Rack to create a wonderfully versatile tool for meat crafters. Ideal for larger dry-aged steak projects, charcuterie, and salumi. Helpful both during preparation and transferring the meat into the d (781 words)
- [Nesting Sheet & Gridded Rack (Quarter Sheet)
 – UMAi Dry](/content/collections/gift-ideas/products/quarter-nesting-sheet-rack/index.html): NEW from Nordicware®! This bundle pairs the popular Quarter Sheet baking pan with a custom nesting, oven-safe, nonstick Gridded Rack to create a wonderfully versatile tool for meat crafters. Ideal for smaller dry-aged steak projects, charcuterie, and salumi. Helpful both during preparation and transferring the meat int (784 words)
- [UMAi Dry® | Dry Sausage Kit 70mm](/content/collections/gift-ideas/products/umai-dry-70mm-dry-sausage-kit/index.html): Umai Dry Sausage Kit 70mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 15 ft. (5m) UMAi Dry 70mm (2¾ in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer" (712 words)
- [UMAi Dry® | Dry Sausage Kit 32mm](/content/collections/gift-ideas/products/umai-dry-32-mm-1-1-4-in-sausage-kit/index.html): Umai Dry Sausage Kit 32mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your Kit Includes: 30 ft. (10m) UMAi Dry 32mm (1.25in)∅ sausage casing Suitable for 12-15 lbs (5.5-7kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (644 words)
- [UMAi Dry® | Art of Making Fermented Sausages Book](/content/collections/gift-ideas/products/the-art-of-making-fermented-sausages-book/index.html): Umai Dry featuring The Art of Making Fermented Sausages Cook Book Written by Stanley Marianski. Simple, concise and educational. The book contains over 50 detailed step by step salami style dry sausage recipes and basic principles behind the art of dry sausage making. A must for the home charcutier! (324 words)
- [UMAi Dry® | American Barbecue Sauces: Marinades, Rubs & More Cookbook](/content/collections/gift-ideas/products/american-barbecue-sauces/index.html): Every barbecue master knows the secret’s in the sauce. This book "American Barbecue Sauces" is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments―and of course, sauces―from all over the United States. Fire up the grill! (496 words)
- [The Forager Chef’s Book of Flora
 – UMAi Dry](/content/collections/gift-ideas/products/the-forager-chef-s-book-of-flora/index.html): The Forager Chef’s Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest Chef and author, Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media. *As Seen on NBC’s The Today Show! *Look for Alan on HULU’s new series “Chef vs. Wild”! From root to flower (794 words)
- [UMAi Dry® | Dry Aging Bags Ribeye/Striploin (Giftable)](/content/collections/gift-ideas/products/dry-aging-bags-striploin-ribeye/index.html): "The unique UMAi Dry breathable membrane creates a perfect dry-aging environment for the ultimate steak. Umai Dry Aging Bags for triploin/Ribeye (Giftable) great for trying new things at home. Age whole sub-primal cuts of beef in your fridge over 28 to 45 days. Then gather friends and family around for the most tender, flavorful steak you’ve ever served. Suitable for strip loin, boneless ribeye, sirloin, Scotch fillet (UK/Aust). Holds approx. 12-16 lbs. of beef. Packet includes: 3 UMAi Dry® Ribeye/Striploin (Standard) size: 12x24 in / 30x60 cm 5 UMAi VacMouse® adapter strips for use with your vacuum sealer Dry Aging Time labels to record your start and target end dates" (487 words)
- [UMAi Dry® | Charcuterie Kit (Giftable)](/content/collections/gift-ideas/products/charcuterie-kit-sr/index.html): Umai Dry Charcuterie Kit (Giftable) to create Dry Cured Meats in your refrigerator with special UMAi Dry technology Unique UMAi Dry membrane technology creates a perfect dry curing environment Use your home fridge to make capicola, bresaola, prosciutto, pancetta with no mess, no odors Your result is delicious dry cured meats (charcuterie) that will impress your friends and family You will be amazed when you create true gourmet charcuterie at home This Kit Includes: 2 UMAi Dry 8" x 18' Suitable for 5-8 lbs. of meat 3 UMAi Dry 10"x 11" Suitable for 2-4 lbs. of meat 5 VacMouse channel vacuum adapter strips 6 tsp Instacure #2 Enough to cure 30 lbs of meat 2 tbsp Juniper berries (487 words)
- [Easy Capicola Bundle
 – UMAi Dry](/content/collections/gift-ideas/products/easy-capicola-bundle/index.html): Everything you need to make 5 lbs of world-class Capicola/Coppa right in the comfort of your home refrigerator. Just add meat! Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Capicola Charcuterie Spice Blend for 5 lbs of meat Premixed Cur (552 words)
- [Salumi Starter Kit
 – UMAi Dry](/content/collections/gift-ideas/products/salumi-starter-kit/index.html): Give the gift of artisanal dry sausage craft! The UMAi Dry Sausage Kit includes the facts, inspiration and special ingredients to make it easy to create a homemade dry-cured salami, Spanish Chorizo or something even more exotic. Your Gift Set includes: 50 mm UMAi Dry Sausage Casing: Comes with step-by-step instructions (634 words)
- [Dry Aging Bags Starter Kit | Ultimate Dad Gift
 – UMAi Dry](/content/collections/gift-ideas/products/ultimate-dad-gift-starter-kit/index.html): Don't know what to gift the meat-loving man in your life? This gift will set him up for a whole new delicious hobby crafting delicious dry aged steak in the comfort and ease of your home fridge. This complete kit is the perfect gift for your meat-loving father, husband, son--Just Add Meat. Combine this with a generous gift card for one full suboptimal boneless ribeye from your favorite club store, and the entire family will be able to enjoy restaurant quality dry aged steak. At least 12-16 huge, thick, tender steaks from every project. (1,007 words)
- [UMAi Dry | Artisan Steak Starter Kit : Anova Edition (120v)](/content/collections/gift-ideas/products/dry-aged-steak-starter-kit-anova-edition-120v/index.html): Umai Dry Age Steak starter kit is the perfect way to craft your own dry-aging steak using Umai Dry age bags. Your Starter Kit Includes: Anova Precision channel vacuum sealer Illustrated UMAi Dry Bonding & Aging Instructions 3 UMAi Dry Brisket/Bone-in size: 16x28in / 400x70mm 3 UMAi Dry Ribeye/Striploin size: 12x24in / 300x60mm 10 VacMouse adapter strips for channel-type vacuum sealers Vacuum Sealer Features: Easy-clean patented removable drip tray Double-wide sealing strip for the strongest seal Compact size with easy touch button operation Easy lock latch closure Accessory port included (1,035 words)
- ["Just Add Meat" Starter Kit
 – UMAi Dry](/content/collections/gift-ideas/products/just-add-meat-starter-kit/index.html):   The Just Add Meat Starter Kit will get you started dry aging with the lowest investment, leaving you more money to buy the very best subprimal boneless ribeye to get your meat crafting adventure started.  This bundle is perfect for the beginner doing their first dry aging project, or for someone who has used dry agin (885 words)
- [UMAi Dry® | Copper-Plated Grid Rack](/content/collections/gift-ideas/products/copper-plated-grid-rack/index.html): Umai Dry Copper-Plated Grid Rack: Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat. Single Copper-plated Steel Grid Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm) Manufacturer 5-year warranty (301 words)
- [UMAi Dry® | Copper-plated stackable Rack](/content/collections/gift-ideas/products/stackable-wire-rack/index.html): Umai Dry meat drying rack: Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat. Copper-plated Steel Grid 2 racks and 4 well-balanced snap-on supports Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm) Stacked clearance between racks: 4 in (10 cm) Manufacturer five year warranty (359 words)
- [UMAi Dry® | Gift Card](/content/collections/gift-ideas/products/gift-card/index.html): Help someone you love discover the Art of Meat Craft. It may become their favorite hobby. Give them the gift of an UMAi Dry gift card. Gift cards are delivered by email and contain instructions to redeem them at checkout. Our gift cards have no additional processing fees. (257 words)
- [collections/dry-aging-tools-accessories/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html](/content/collections/dry-aging-tools-accessories/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html) (377 words)
- [collections/dry-aging-tools-accessories/products/premixed-curing-salts/index.html](/content/collections/dry-aging-tools-accessories/products/premixed-curing-salts/index.html) (664 words)
- [collections/dry-aging-tools-accessories/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/dry-aging-tools-accessories/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [UMAi Dry® | Art of Making Fermented Sausages Book](/content/collections/dry-aging-tools-accessories/products/the-art-of-making-fermented-sausages-book/index.html): Umai Dry featuring The Art of Making Fermented Sausages Cook Book Written by Stanley Marianski. Simple, concise and educational. The book contains over 50 detailed step by step salami style dry sausage recipes and basic principles behind the art of dry sausage making. A must for the home charcutier! (324 words)
- [The Forager Chef’s Book of Flora
 – UMAi Dry](/content/collections/dry-aging-tools-accessories/products/the-forager-chef-s-book-of-flora/index.html): The Forager Chef’s Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest Chef and author, Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media. *As Seen on NBC’s The Today Show! *Look for Alan on HULU’s new series “Chef vs. Wild”! From root to flower (794 words)
- [UMAi Dry® | American Barbecue Sauces: Marinades, Rubs & More Cookbook](/content/collections/dry-aging-tools-accessories/products/american-barbecue-sauces/index.html): Every barbecue master knows the secret’s in the sauce. This book "American Barbecue Sauces" is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments―and of course, sauces―from all over the United States. Fire up the grill! (496 words)
- [UMAi Dry® | Digital Thermometer, Waterproof](/content/collections/dry-aging-tools-accessories/products/waterproof-digital-pen-thermometer/index.html): Never Ruin a Steak Again. Take away the guesswork and worry. Tuck this in your pocket. Wonder if it's ready? Pluck, poke and never again miss that magic number. Whether you prefer 125F, 135F or 145F (for that squeamish family member), you'll nail it every time. Quick Measurements & Durable Design The Escali Digital Meat Thermometer is built to last. Dishwasher safe design is paired with extra durable buttons and a quick-read stainless steel probe makes it ultimate temperature measuring tool. Faster Measurements Extra thin 1.2 mm probe tip allows for super fast measurements within 1-3 seconds. IP68 Protection Dishwasher safe and rated waterproof up to 1.5 meters for 30 minutes. Extra Durable Buttons Buttons are made from an extremely durable material that will last the life of your thermometer. Temperature Hold Feature Take temperature measurements at any angle, even when the display is not visible. Min. / Max. Feature Capture minimum and maximum temperatures with directly watching measurements. Protective Sheath & Handle Snap the protective probe sheath onto the end of the thermometer to extend ts reach. Incredibly user-friendly advanced features, this thermometer is the perfect vital accessory for a master chef or beginner's kitchen. (474 words)
- [Nesting Sheet & Gridded Rack (Half Sheet)
 – UMAi Dry](/content/collections/dry-aging-tools-accessories/products/half-nesting-sheet-rack/index.html): NEW from Nordicware®! This bundle pairs the popular Half Sheet baking pan with a custom nesting, oven-safe, nonstick Grid Rack to create a wonderfully versatile tool for meat crafters. Ideal for larger dry-aged steak projects, charcuterie, and salumi. Helpful both during preparation and transferring the meat into the d (781 words)
- [Nesting Sheet & Gridded Rack (Quarter Sheet)
 – UMAi Dry](/content/collections/dry-aging-tools-accessories/products/quarter-nesting-sheet-rack/index.html): NEW from Nordicware®! This bundle pairs the popular Quarter Sheet baking pan with a custom nesting, oven-safe, nonstick Gridded Rack to create a wonderfully versatile tool for meat crafters. Ideal for smaller dry-aged steak projects, charcuterie, and salumi. Helpful both during preparation and transferring the meat int (784 words)
- [UMAi Dry® | Copper-plated stackable Rack](/content/collections/dry-aging-tools-accessories/products/stackable-wire-rack/index.html): Umai Dry meat drying rack: Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat. Copper-plated Steel Grid 2 racks and 4 well-balanced snap-on supports Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm) Stacked clearance between racks: 4 in (10 cm) Manufacturer five year warranty (359 words)
- [UMAi Dry® | Copper-Plated Grid Rack](/content/collections/dry-aging-tools-accessories/products/copper-plated-grid-rack/index.html): Umai Dry Copper-Plated Grid Rack: Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat. Single Copper-plated Steel Grid Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm) Manufacturer 5-year warranty (301 words)
- [collections/easy-bundles/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html](/content/collections/easy-bundles/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html) (377 words)
- [collections/easy-bundles/products/premixed-curing-salts/index.html](/content/collections/easy-bundles/products/premixed-curing-salts/index.html) (668 words)
- [collections/easy-bundles/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/easy-bundles/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [Easy Summer Sausage Refill
 – UMAi Dry](/content/collections/easy-bundles/products/summer-sausage-5-batch-refill/index.html):   This Easy Summer Sausage Refill bundle contains: 1 - Summer Sausage Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (295 words)
- [Easy Summer Sausage Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-summer-sausage-bundle/index.html): Easy Summer Sausage bundle contains: 1 - Summer Sausage Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 70mm Sausage casing 15 ft packet (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room te (392 words)
- [Easy Finocchiona Refill
 – UMAi Dry](/content/collections/easy-bundles/products/salami-finocchiona-5-batch-refill/index.html):   This Easy Finocchinoa Refill bundle contains: 1 - Finocchinoa Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (288 words)
- [Easy Finocchiona Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-salami-finocchiona-bundle/index.html): Easy Salami Finocchiona bundle contains: 1 - Salami Finocchiona Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 50mm Sausage casing 30 ft packet (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at (388 words)
- [Easy Mettwurst Refill
 – UMAi Dry](/content/collections/easy-bundles/products/mettwurst-5-batch-refill/index.html):   This Easy Mettwurst Refill bundle contains: 1 - Mettwurst Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (288 words)
- [Easy Mettwurst Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-mettwurst-bundle/index.html): Easy Mettwurst bundle contains: 1 - Mettwurst Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 50mm Sausage casing 30 ft packet  (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room temp (for 2 (386 words)
- [Easy Spanish Chorizo Refill
 – UMAi Dry](/content/collections/easy-bundles/products/spanish-chorizo-5-batch-refill/index.html):   This Easy Spanish Chorizo Refill bundle contains: 1 - Spanish Chorizo Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (295 words)
- [Easy Spanish Chorizo Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-spanish-chorizo-bundle/index.html): Easy Spanish Chorizo bundle contains: 1 - Spanish Chorizo Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 50mm Sausage casing 30 ft packet (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room  (392 words)
- [Easy Soppressata Refill
 – UMAi Dry](/content/collections/easy-bundles/products/soppressata-5-batch-refill/index.html): Easy Soppressata Refill bundle contains: 1 - Soppressata Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (286 words)
- [Easy Soppressata Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-soppressata-bundle/index.html): Easy Soppressata bundle contains: 1 - Soppressata Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 70mm Sausage casing 30 ft packet (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room temp (fo (385 words)
- [Easy Salami Refill
 – UMAi Dry](/content/collections/easy-bundles/products/salami-5-batch-refill-1/index.html): Easy Salami Refill bundle contains: 1 - Salami Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (286 words)
- [Easy Salami Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/sssal/index.html): Easy Salami bundle contains: 1 - Salami Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 50mm Sausage casing 30 ft packet (for 25-30 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room temp (for 200-300  (384 words)
- [Easy Landjaeger Refill
 – UMAi Dry](/content/collections/easy-bundles/products/landjaeger-5-batch-refill/index.html):   This Easy Landjaeger Refill bundle contains: 1 - Landjaeger Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (288 words)
- [Easy Landjaeger Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-landjaeger-bundle/index.html): Easy Landjaeger bundle contains: 1 - Landjaeger Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) 1 -  UMAi Dry 32mm Sausage casing 30 ft packet  (for 10-15 lbs of meat) 1 - Powdered Dextrose (for 25-30 lbs of meat) 1 - Bactoferm T-SPX Starter Culture for fermentation at room temp (for (385 words)
- [Easy Pepperoni Refill
 – UMAi Dry](/content/collections/easy-bundles/products/pepperoni-add-on-refill-bundle/index.html): Easy Pepperoni Refill bundle contains: 1 - Pepperoni Spice Blend (for 5 lbs of meat) 1 - Premixed Curing Salts Blend (for 5 lbs of meat) To make another batch, choose any Easy Salumi Refill bundle. (287 words)
- [Easy Pepperoni Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-pepperoni-bundle/index.html): Homemade traditional dry fermented sausage is easy with the UMAi Dry Salumi system. Make 5 lbs of Pepperoni with this Easy Bundle.The Bundle includes: 1. Casing for 10-15 lbs2. Powdered Dextrose for 25-30 lbs3. TSPX Starter Culture for 200 lbs. To make the most of your TSPX Start Culture, re-seal and preserve in the de (406 words)
- [Easy Basturma Refill
 – UMAi Dry](/content/collections/easy-bundles/products/ez-refill-basturma/index.html): This easy refill bundle formulated for ease. 1 - Basturma Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Beef Eye of Round. (263 words)
- [Easy Basturma Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-basturma-bundle/index.html): Basturma is beef charcuterie similar to bresaola in Italy and cecina in Spain. With a richly spiced coating, basturma is an ideal winter meat crafting project.  Originally created in Armenia over 1,000 years ago, Basturma is a charcuterie with a long, long history. To craft this richly spicy charcuterie, all you need i (946 words)
- [Easy Lonzino Refill
 – UMAi Dry](/content/collections/easy-bundles/products/ez-refill-lonzino/index.html):   This easy refill bundle formulated for ease. 1 - Lonzino Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Pork Loin. (259 words)
- [Easy Lonzino Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-lonzino-bundle/index.html): Everything you need to make 5 lbs of world-class Lonzino right in the comfort of your home refrigerator.  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Lonzino Charcuterie Spice Blend for 5 lbs of meat Premixed Curing Salts Blend Instru (465 words)
- [collections/spices/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/spices/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [Easy Bresaola Refill
 – UMAi Dry](/content/collections/easy-bundles/products/easy-bresaola-refill/index.html):   This easy refill bundle formulated for ease. 1 - Bresaola Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Beef Eye of Round. (263 words)
- [Easy Bresaola Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-bresaola-bundle/index.html): Everything you need to make 5 lbs of world-class Bresaola--also called Viande de Grisson--right in the comfort of your home refrigerator. Just add meat!  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Bresaola Charcuterie Spice Blend for (480 words)
- [Easy Capicola Refill
 – UMAi Dry](/content/collections/easy-bundles/products/ez-refill-capicola/index.html): This easy refill bundle formulated for ease. 1 - Capicola Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Pork Shoulder. (259 words)
- [UMAi Dry® | Instacure #2 Curing Salt](/content/collections/spices/products/instacure-2-packet/index.html): Umai Dry Instacure #2 Curing Salt is a curing salt for charcuterie like capicola or fermented dry sausage, like traditional soppressata. This type of slow-acting curing salt is a must for safe dry cured meat craft. It releases the protective nitrates over time, keeping the meat safe as it dries. NO LONGER PINK (600 words)
- [UMAi Dry® | Powdered Dextrose](/content/collections/spices/products/powdered-dextrose-packet/index.html): This critical ingredient feeds the T-SPX Starter Culture and promote robust fermentation. This is critical for flavor and safety. Fermentation will result in a pH drop to create a safe environment within the sausage as it dries, and gives your salumi that Old World mild tang. Contains 4 teaspoons. Nourish your starter  (474 words)
- [Easy Capicola Bundle
 – UMAi Dry](/content/collections/easy-bundles/products/easy-capicola-bundle/index.html): Everything you need to make 5 lbs of world-class Capicola/Coppa right in the comfort of your home refrigerator. Just add meat! Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Capicola Charcuterie Spice Blend for 5 lbs of meat Premixed Cur (552 words)
- [UMAi Dry® | Bactoferm® T-SPX Starter Culture](/content/collections/spices/products/bactoferm-t-spx-starter-culture/index.html): Umai Dry Bactoferm T-SPX Meat Starter culture - 25g (for 300 lbs of meat) A must in dry cured sausage recipes to lower pH. Enables safe fermentation at room temperature. Helps develop color and achieve tangy flavor. Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT. (587 words)
- [UMAi Dry® | Spice Blend: Landjaeger](/content/collections/spices/products/umai-dry-landjaeger-blend/index.html): Spice Blend Formulated by Umai Dry landjaeger seasoning, this solid traditional blend of spices gives you the flavor of German-style hunters' sausage - Landjaeger. Ingredients: Dextrose, Black Pepper, Sugar Ginger, Coriander, Red Pepper, Smoke Powder Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (535 words)
- [UMAi Dry® | Salumi Spice Blend: Mettwurst](/content/collections/spices/products/umai-dry-mettwurst-blend/index.html): Spice Blend Formulated by Umai Dry to make mettwurst sausage, this traditional blend of spices brings you the mild flavor of this traditional German dry sausage. Ingredients: Dextrose, Nutmeg, White Pepper, Spices, Allspice, Mustard, Celery, Caraway, Marjoram. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. " (540 words)
- [UMAi Dry® | Spice Blend: Sujuk Sausage](/content/collections/spices/products/salumi-spice-blend-sujuk/index.html): Sujuk has a dry, spicy flavor profile and is typically made with beef, although mutton and pork as also used. Like salami, Sujuk has a high-fat content, that combined with the spices gives it the unique flavor that may make it your new favorite! (855 words)
- [UMAi Dry® | Spice blend: Finocchiona Sausage](/content/collections/spices/products/salumi-spice-blend-finocchiona/index.html): Spice Blend Formulated by Umai Dry to make the distinctive Italian flavor of fennel salami, Finocchiona Sausage. Ingredients: Dextrose, Fennel Seed, Black Pepper, Sugar, Garlic, White Pepper, Red Pepper Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (530 words)
- [UMAi Dry® | Salumi Spice Blend: Pepperoni](/content/collections/spices/products/umai-dry-pepperoni-blend/index.html): Spice Blend Formulated by Umai Dry using pepperoni seasoning, this traditional blend of spices gives you the bright flavor of traditional pepperoni. Ingredients: Dextrose, Smoked Paprika, Spices, Black Pepper, Fennel, Red Pepper, Oregano, Anise, Garlic. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. " (562 words)
- [UMAi Dry® | Charcuterie Spice Blend: Basturma](/content/collections/spices/products/charcuterie-spice-blend-basturma/index.html): You only need a beef eye of round to craft this mouth-watering charcuterie. Originating in Armenia, the warmth of the spiced coating on basturma makes this ideal for projects during cooler times of the year. (819 words)
- [UMAi Dry® | Charcuterie Spice Blend: Bresaola](/content/collections/spices/products/charcuterie-spice-blend-bresaola/index.html): Spice blend Formulated by Umai Dry to make homemade Bresaola. Delicious cured version of beef eye of round. Originating in northern Italy and Switzerland, this is the only well-known charcuterie made with beef. Ingredients: Sugar, Black Pepper, Juniper Berry, Rosemary, Thyme. Usage: 6 tsp per pound of meat, or use the whole packet for five pounds of beef eye of round. Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or try UMAi Dry Premixed Curing Salts for 5 lb Recipe). Coat meat completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure for two full weeks. After curing, remove from bag and rinse. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry with vacuum sealer, immersion, or netting method. If you are going to tie the charcuterie to shape it, best to apply butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie. (558 words)
- [UMAi Dry® | Charcuterie Splice Blend: Lonzino](/content/collections/spices/products/charcuterie-spice-blend-lonzino/index.html): Spice Blend Formulated by Umai Dry to make cured pork loin using the Lonzino blend. All 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). Ingredients: Black Pepper, Sugar, Onion, Garlic, Thyme, Cloves. Usage: 7 tsp per pound of meat, or use the whole packet for five pounds of pork loin. Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or Premixed Curing Salts for 5 lb Recipe). Coat a prepared pork loin completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure thoroughly. After two weeks, remove from bag and rinse. *For Lomo variation, add a light coating of smoked paprika and cayenne powder. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry either with vacuum sealer, immersion or netting method. If you are going to tie the charcuterie to shape, best to apply butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie." (618 words)
- [UMAi Dry® | Premixed Curing Salts Blend](/content/collections/spices/products/premixed-curing-salts/index.html): Umai Dry Premixed Curing Salts Mix for 5# Recipe --or use with your choice of recipe. No scale? No math! No worries!Always the perfect ratioJust ask the butcher for five pounds of meat No need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. Curing Salts Blend includes large crystal Kosher salt and InstaCure #2 premixed to provide the perfect 3% salt and 0.25% slow acting curing salt for a five pound capicola or batch of sausage.For 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.For 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 Drys sausage casing. For safe and easy sausage making at home. NO LONGER PINK (664 words)
- [UMAi Dry® | Charcuterie Spice Blend: Capicola](/content/collections/spices/products/charcuterie-spice-blend-capicola/index.html): Spice blend Formulated by Umai Dry to make homemade Capicola.Create an all-time favorite cured meat--capicola. Just ask your butcher to trim a coppa from the heart of the pork shoulder. Ingredients: Sugar, Fennel, Black Pepper, Juniper Berries, Coriander, Nutmeg, Garlic, Thyme. Usage: 6 tsp per pound of meat, or use the whole packet with five pounds of coppa (muscle within the pork shoulder). Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or Premixed Curing Salts for 5 lb Recipe). Coat meat completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure thoroughly. After two weeks, remove from bag and rinse. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry either with vacuum sealer, immersion or netting method. If you are going to tie charcuterie to shape, best to use butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie. (547 words)
- [Spice TRIO: European Salumi Bundle (Landjaeger, Spanish Chorizo, Finoc
 – UMAi Dry](/content/collections/spices/products/spice-trio-charcuterie-bundle-capicola-bresaola-lonzino-copy-copy.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (442 words)
- [Spice TRIO: Italian Salumi Bundle (Salami, Soppressata, Pepperoni)
 – UMAi Dry](/content/collections/spices/products/spice-trio-charcuterie-bundle-capicola-bresaola-lonzino-copy.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (437 words)
- [Spice TRIO: Charcuterie Bundle (Capicola, Bresaola, Lonzino)
 – UMAi Dry](/content/collections/spices/products/spice-trio-charcuterie-bundle-capicola-bresaola-lonzino.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (426 words)
- [collections/dry-sausage-making-kits-at-home/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html) (377 words)
- [collections/dry-sausage-making-kits-at-home/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [UMAi Dry® | Spice Blend: Sujuk Sausage](/content/collections/dry-sausage-making-kits-at-home/products/salumi-spice-blend-sujuk/index.html): Sujuk has a dry, spicy flavor profile and is typically made with beef, although mutton and pork as also used. Like salami, Sujuk has a high-fat content, that combined with the spices gives it the unique flavor that may make it your new favorite! (855 words)
- [UMAi Dry® | Salumi Spice Blend: Spanish Chorizo](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-spanish-chorizo-blend/index.html): Spice Blend Formulated by Umai Dry to make homemade Spanish Chorizo. this traditional blend of spices brings you the mildly spicy flavor of traditional dry Spanish Chorizo. Ingredients: Smoked Paprika, Garlic, Dextrose, Sugar, Red Pepper, Oregano, Black Pepper. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (571 words)
- [UMAi Dry® | Spice Blend: Landjaeger](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-landjaeger-blend/index.html): Spice Blend Formulated by Umai Dry landjaeger seasoning, this solid traditional blend of spices gives you the flavor of German-style hunters' sausage - Landjaeger. Ingredients: Dextrose, Black Pepper, Sugar Ginger, Coriander, Red Pepper, Smoke Powder Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (535 words)
- [UMAi Dry® | Salumi Spice Blend: Mettwurst](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-mettwurst-blend/index.html): Spice Blend Formulated by Umai Dry to make mettwurst sausage, this traditional blend of spices brings you the mild flavor of this traditional German dry sausage. Ingredients: Dextrose, Nutmeg, White Pepper, Spices, Allspice, Mustard, Celery, Caraway, Marjoram. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. " (540 words)
- [UMAi Dry® | Salumi Spice Blend: Salami](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-salami-blend/index.html): Spice Blend Formulated by UMAi Dry using salami seasoning, this traditional blend of spices brings the nostalgic flavor of old world salami. Ingredients: Dextrose, Spices, White Pepper, Mustard, Flavorings, Hickory Smoke, Garlic Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (518 words)
- [UMAi Dry® | Salumi Spice Blend: Pepperoni](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-pepperoni-blend/index.html): Spice Blend Formulated by Umai Dry using pepperoni seasoning, this traditional blend of spices gives you the bright flavor of traditional pepperoni. Ingredients: Dextrose, Smoked Paprika, Spices, Black Pepper, Fennel, Red Pepper, Oregano, Anise, Garlic. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. " (562 words)
- [UMAi Dry® | Salumi Spice Blend: Summer Sausage](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-summer-sausage-blend/index.html): Spice Blend Formulated by UMAi Dry using summer sausage seasoning, this traditional blend of spices that flavor this familiar American Midwest favorite. Ingredients: Mustard, Dextrose, Mustard Seed, Sugar, Black Pepper, White Pepper, Granulated Garlic, Hickory Smoke Powder, Allspice. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (546 words)
- [UMAi Dry® | Salumi Spice Blend: Sopressata](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-soppressata-blend/index.html): Spice Blend Formulated by UMAi Dry to make homemade sopressata , this blend of spices develops the flavor of traditional soppressata. Ingredients: Dextrose, Spices, Black Pepper, Red Pepper, Flavorings Garlic, Mace. Usage for 5 lb recipe: After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. Toss together thoroughly. Knead in dissolved Starter Culture and dextrose. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. " (548 words)
- [UMAi Dry® | Instacure #2 Curing Salt](/content/collections/dry-sausage-making-kits-at-home/products/instacure-2-packet/index.html): Umai Dry Instacure #2 Curing Salt is a curing salt for charcuterie like capicola or fermented dry sausage, like traditional soppressata. This type of slow-acting curing salt is a must for safe dry cured meat craft. It releases the protective nitrates over time, keeping the meat safe as it dries. NO LONGER PINK (600 words)
- [UMAi Dry® | Premixed Curing Salts Blend](/content/collections/dry-sausage-making-kits-at-home/products/premixed-curing-salts/index.html): Umai Dry Premixed Curing Salts Mix for 5# Recipe --or use with your choice of recipe. No scale? No math! No worries!Always the perfect ratioJust ask the butcher for five pounds of meat No need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. Curing Salts Blend includes large crystal Kosher salt and InstaCure #2 premixed to provide the perfect 3% salt and 0.25% slow acting curing salt for a five pound capicola or batch of sausage.For 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.For 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 Drys sausage casing. For safe and easy sausage making at home. NO LONGER PINK (664 words)
- [Spice TRIO: European Salumi Bundle (Landjaeger, Spanish Chorizo, Finoc
 – UMAi Dry](/content/collections/dry-sausage-making-kits-at-home/products/spice-trio-charcuterie-bundle-capicola-bresaola-lonzino-copy-copy.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (442 words)
- [UMAi Dry® | Dry Sausage Casings 70mm](/content/collections/dry-sausage-making-kits-at-home/products/dry-sausage-casing-packet-70mm/index.html): "Use the Umai Dry Sausage Casings (70mm) to make various different kinds of Dry Sausage like salami, pepperoni and many more in your refrigerator with pecial UMAi Dry technology Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family. This is a casing packet only it includes some instructions and recipes (meat and spices not included). Other ingredients are required to make sausage, this is the UMAi Dry casings and zip ties only. Includes: 15 ft. (5m) UMAi Dry 70mm (2.25 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat Zip ties included for easy, secure closure of casings" (637 words)
- [UMAi Dry® | Dry Sausage Casings 50 mm](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-sausage-casing-packet-50-mm-2-inch/index.html): "Use the Umai Dry sausage casing (50mm) to make various different kinds of cured meats like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry. The result is delicious salami that will impress your friends and family This is a casing packet only it includes some instructions and recipes (meat and spices not included) Other ingredients are required to make sausage, this is the UMAi Dry casings and zip ties only Includes: 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat Zip ties included for easy, secure closure of casings" (612 words)
- [UMAi Dry® | Dry Sausage Casings 32mm](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-32mm-1-1-4-in-sausage-casing-packet/index.html): "Use the Umai Dry sausage casing (32mm) to make various different kinds of of cured meats like Pepperoni, Saucisson Sec, Snack Sticks & more right at home with special Umai Dry technology. Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry. The result is delicious salami that will impress your friends and family This is a casing packet only it includes some instructions and recipes (meat and spices not included) Other ingredients are required to make sausage, this is the UMAi Dry casings and zip ties only Includes: 30 ft. (10m) UMAi Dry® 32mm (1.25in) diameter sausage casing Suitable for 12-15 lbs (5.5-7kg) of meat Zip ties included for easy, secure closure of casings UMAi Dry® Casings do not require use of a vacuum sealer" (567 words)
- [Spice TRIO: Italian Salumi Bundle (Salami, Soppressata, Pepperoni)
 – UMAi Dry](/content/collections/dry-sausage-making-kits-at-home/products/spice-trio-charcuterie-bundle-capicola-bresaola-lonzino-copy.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (437 words)
- [UMAi Dry® | Dry Sausage Kit 70mm](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-70mm-dry-sausage-kit/index.html): Umai Dry Sausage Kit 70mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 15 ft. (5m) UMAi Dry 70mm (2¾ in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer" (712 words)
- [UMAi Dry® | Dry Sausage Kit 50mm](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-sausage-kit-50-mm-2-inch/index.html): Umai Dry Sausage Kit 50mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (705 words)
- [UMAi Dry® | Dry Sausage Kit 32mm](/content/collections/dry-sausage-making-kits-at-home/products/umai-dry-32-mm-1-1-4-in-sausage-kit/index.html): Umai Dry Sausage Kit 32mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your Kit Includes: 30 ft. (10m) UMAi Dry 32mm (1.25in)∅ sausage casing Suitable for 12-15 lbs (5.5-7kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (644 words)
- [UMAi Dry® | Powdered Dextrose](/content/collections/dry-sausage-making-kits-at-home/products/powdered-dextrose-packet/index.html): This critical ingredient feeds the T-SPX Starter Culture and promote robust fermentation. This is critical for flavor and safety. Fermentation will result in a pH drop to create a safe environment within the sausage as it dries, and gives your salumi that Old World mild tang. Contains 4 teaspoons. Nourish your starter  (474 words)
- [UMAi Dry® | Bactoferm® T-SPX Starter Culture](/content/collections/dry-sausage-making-kits-at-home/products/bactoferm-t-spx-starter-culture/index.html): Umai Dry Bactoferm T-SPX Meat Starter culture - 25g (for 300 lbs of meat) A must in dry cured sausage recipes to lower pH. Enables safe fermentation at room temperature. Helps develop color and achieve tangy flavor. Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT. (587 words)
- [UMAi Dry® | Art of Making Fermented Sausages Book](/content/collections/dry-sausage-making-kits-at-home/products/the-art-of-making-fermented-sausages-book/index.html): Umai Dry featuring The Art of Making Fermented Sausages Cook Book Written by Stanley Marianski. Simple, concise and educational. The book contains over 50 detailed step by step salami style dry sausage recipes and basic principles behind the art of dry sausage making. A must for the home charcutier! (324 words)
- [Salumi Starter Kit
 – UMAi Dry](/content/collections/dry-sausage-making-kits-at-home/products/salumi-starter-kit/index.html): Give the gift of artisanal dry sausage craft! The UMAi Dry Sausage Kit includes the facts, inspiration and special ingredients to make it easy to create a homemade dry-cured salami, Spanish Chorizo or something even more exotic. Your Gift Set includes: 50 mm UMAi Dry Sausage Casing: Comes with step-by-step instructions (634 words)
- [Videos- First Steps
 – UMAi Dry](/content/blogs/videos-first-steps/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (110 words)
- [No Sealer? No Problem!
 – UMAi Dry](/content/blogs/videos-first-steps/no-sealer-no-problem/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (212 words)
- [Working with Bone-In Meat
 – UMAi Dry](/content/blogs/videos-first-steps/working-with-bone-in-meat/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (212 words)
- [Working with Boneless Meat
 – UMAi Dry](/content/blogs/videos-first-steps/working-with-boneless-meat/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (212 words)
- ["Just Add Meat" Starter Kit
 – UMAi Dry](/content/collections/best-sellers/products/just-add-meat-starter-kit/index.html):   The Just Add Meat Starter Kit will get you started dry aging with the lowest investment, leaving you more money to buy the very best subprimal boneless ribeye to get your meat crafting adventure started.  This bundle is perfect for the beginner doing their first dry aging project, or for someone who has used dry agin (885 words)
- [Easy Bresaola Bundle
 – UMAi Dry](/content/collections/best-sellers/products/easy-bresaola-bundle/index.html): Everything you need to make 5 lbs of world-class Bresaola--also called Viande de Grisson--right in the comfort of your home refrigerator. Just add meat!  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Bresaola Charcuterie Spice Blend for (480 words)
- [Easy Basturma Bundle
 – UMAi Dry](/content/collections/best-sellers/products/easy-basturma-bundle/index.html): Basturma is beef charcuterie similar to bresaola in Italy and cecina in Spain. With a richly spiced coating, basturma is an ideal winter meat crafting project.  Originally created in Armenia over 1,000 years ago, Basturma is a charcuterie with a long, long history. To craft this richly spicy charcuterie, all you need i (946 words)
- [UMAi Dry® | Charcuterie Large Curing Bags](/content/collections/best-sellers/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html): Charcuterie Large Umai Dry Curing Bags suitable for larger charcuterie projects: lonzino, prosciuttini, etc. Also perfect for tenderloin or filet mignon. This includes: 3 UMAi Dry Large Charcuterie size: 8x18in / 200x450mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Recipe Collection (377 words)
- [UMAi Dry® | Charcuterie Kit](/content/collections/best-sellers/products/umai-dry-charcuterie-artisan-meat-pack/index.html): Umai Dry Charcuterie Kit used for curing a selection of different kinds of meats: duck prosciutto, pancetta, capicola, bresaola with no mess, no odors. 2 UMAi Dry 8"" x 18"" Suitable for 6-8 lbs. of meat 3 UMAi Dry 10"" x 11"" Suitable for 4-5 lbs. of meat VacMouse channel vacuum adapter strips - 5 pieces 6 tsp Instacure #2 Enough to cure 30 lbs of meat 2 tbsp Juniper berries (472 words)
- [UMAi Dry® | Salumi Spice Blend: Salami](/content/collections/best-sellers/products/umai-dry-salami-blend/index.html): Spice Blend Formulated by UMAi Dry using salami seasoning, this traditional blend of spices brings the nostalgic flavor of old world salami. Ingredients: Dextrose, Spices, White Pepper, Mustard, Flavorings, Hickory Smoke, Garlic Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to the sausage meat mix. This blend does not contain: Salt, Instacure #2, or Starter Culture for creating a robust culture all of which are necessary for making traditional fermented slow dried sausage. (518 words)
- [collections/charcuterie-curing-bags-spices/products/umai-dry-aged-steak-ribeye-striploin/index.html](/content/collections/charcuterie-curing-bags-spices/products/umai-dry-aged-steak-ribeye-striploin/index.html) (851 words)
- [UMAi Dry® | Instacure #2 Curing Salt](/content/collections/charcuterie-curing-bags-spices/products/instacure-2-packet/index.html): Umai Dry Instacure #2 Curing Salt is a curing salt for charcuterie like capicola or fermented dry sausage, like traditional soppressata. This type of slow-acting curing salt is a must for safe dry cured meat craft. It releases the protective nitrates over time, keeping the meat safe as it dries. NO LONGER PINK (600 words)
- [UMAi Dry® | Charcuterie Spice Blend: Capicola](/content/collections/best-sellers/products/charcuterie-spice-blend-capicola/index.html): Spice blend Formulated by Umai Dry to make homemade Capicola.Create an all-time favorite cured meat--capicola. Just ask your butcher to trim a coppa from the heart of the pork shoulder. Ingredients: Sugar, Fennel, Black Pepper, Juniper Berries, Coriander, Nutmeg, Garlic, Thyme. Usage: 6 tsp per pound of meat, or use the whole packet with five pounds of coppa (muscle within the pork shoulder). Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or Premixed Curing Salts for 5 lb Recipe). Coat meat completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure thoroughly. After two weeks, remove from bag and rinse. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry either with vacuum sealer, immersion or netting method. If you are going to tie charcuterie to shape, best to use butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie. (547 words)
- [UMAi Dry® | Charcuterie Spice Blend: Basturma](/content/collections/charcuterie-curing-bags-spices/products/charcuterie-spice-blend-basturma/index.html): You only need a beef eye of round to craft this mouth-watering charcuterie. Originating in Armenia, the warmth of the spiced coating on basturma makes this ideal for projects during cooler times of the year. (819 words)
- [UMAi Dry® | Charcuterie Splice Blend: Lonzino](/content/collections/charcuterie-curing-bags-spices/products/charcuterie-spice-blend-lonzino/index.html): Spice Blend Formulated by Umai Dry to make cured pork loin using the Lonzino blend. All 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). Ingredients: Black Pepper, Sugar, Onion, Garlic, Thyme, Cloves. Usage: 7 tsp per pound of meat, or use the whole packet for five pounds of pork loin. Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or Premixed Curing Salts for 5 lb Recipe). Coat a prepared pork loin completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure thoroughly. After two weeks, remove from bag and rinse. *For Lomo variation, add a light coating of smoked paprika and cayenne powder. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry either with vacuum sealer, immersion or netting method. If you are going to tie the charcuterie to shape, best to apply butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie." (618 words)
- [UMAi Dry® | Charcuterie Spice Blend: Bresaola](/content/collections/charcuterie-curing-bags-spices/products/charcuterie-spice-blend-bresaola/index.html): Spice blend Formulated by Umai Dry to make homemade Bresaola. Delicious cured version of beef eye of round. Originating in northern Italy and Switzerland, this is the only well-known charcuterie made with beef. Ingredients: Sugar, Black Pepper, Juniper Berry, Rosemary, Thyme. Usage: 6 tsp per pound of meat, or use the whole packet for five pounds of beef eye of round. Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or try UMAi Dry Premixed Curing Salts for 5 lb Recipe). Coat meat completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure for two full weeks. After curing, remove from bag and rinse. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry with vacuum sealer, immersion, or netting method. If you are going to tie the charcuterie to shape it, best to apply butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie. (558 words)
- [UMAi Dry® | Charcuterie Spice Blend: Capicola](/content/collections/charcuterie-curing-bags-spices/products/charcuterie-spice-blend-capicola/index.html): Spice blend Formulated by Umai Dry to make homemade Capicola.Create an all-time favorite cured meat--capicola. Just ask your butcher to trim a coppa from the heart of the pork shoulder. Ingredients: Sugar, Fennel, Black Pepper, Juniper Berries, Coriander, Nutmeg, Garlic, Thyme. Usage: 6 tsp per pound of meat, or use the whole packet with five pounds of coppa (muscle within the pork shoulder). Instructions: Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% Instacure #2 (or Premixed Curing Salts for 5 lb Recipe). Coat meat completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure thoroughly. After two weeks, remove from bag and rinse. Place into UMAi Dry bag while still well-coated with moisture. Apply UMAi Dry either with vacuum sealer, immersion or netting method. If you are going to tie charcuterie to shape, best to use butcher's twine over the UMAi Dry membrane. This blend does not contain: Kosher salt or Instacure #2 which are both necessary for safety curing charcuterie. (547 words)
- [UMAi Dry® | Premixed Curing Salts Blend](/content/collections/best-sellers/products/premixed-curing-salts/index.html): Umai Dry Premixed Curing Salts Mix for 5# Recipe --or use with your choice of recipe. No scale? No math! No worries!Always the perfect ratioJust ask the butcher for five pounds of meat No need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. Curing Salts Blend includes large crystal Kosher salt and InstaCure #2 premixed to provide the perfect 3% salt and 0.25% slow acting curing salt for a five pound capicola or batch of sausage.For 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.For 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 Drys sausage casing. For safe and easy sausage making at home. NO LONGER PINK (664 words)
- [Easy Basturma Refill
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/ez-refill-basturma/index.html): This easy refill bundle formulated for ease. 1 - Basturma Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Beef Eye of Round. (263 words)
- [Easy Lonzino Refill
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/ez-refill-lonzino/index.html):   This easy refill bundle formulated for ease. 1 - Lonzino Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Pork Loin. (259 words)
- [UMAi Dry® | Copper-Plated Grid Rack](/content/collections/best-sellers/products/copper-plated-grid-rack/index.html): Umai Dry Copper-Plated Grid Rack: Durable, space saving, rust-proof stackable gridded rack suitable for excellent air flow and distribution of support while dry aging or dry curing meat. Single Copper-plated Steel Grid Rack Dimensions: 11.5 in (29.2 cm) x 16.75 in (42.5 cm) Manufacturer 5-year warranty (301 words)
- [Easy Bresaola Refill
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/easy-bresaola-refill/index.html):   This easy refill bundle formulated for ease. 1 - Bresaola Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Beef Eye of Round. (263 words)
- [Easy Capicola Refill
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/ez-refill-capicola/index.html): This easy refill bundle formulated for ease. 1 - Capicola Spice Blend for 5# recipe 1 - Premixed Curing Salts Blend for 5# of meat Just Buy a 5# Piece of Pork Shoulder. (259 words)
- [Spice TRIO: Charcuterie Bundle (Capicola, Bresaola, Lonzino)
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/spice-trio-charcuterie-bundle-capicola-bresaola-lonzino.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (426 words)
- [Easy Basturma Bundle
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/easy-basturma-bundle/index.html): Basturma is beef charcuterie similar to bresaola in Italy and cecina in Spain. With a richly spiced coating, basturma is an ideal winter meat crafting project.  Originally created in Armenia over 1,000 years ago, Basturma is a charcuterie with a long, long history. To craft this richly spicy charcuterie, all you need i (946 words)
- [Easy Bresaola Bundle
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/easy-bresaola-bundle/index.html): Everything you need to make 5 lbs of world-class Bresaola--also called Viande de Grisson--right in the comfort of your home refrigerator. Just add meat!  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Bresaola Charcuterie Spice Blend for (480 words)
- [UMAi Dry® | Age. Eat. Repeat. Restocking Special: 3 Ribeye Bag](/content/collections/best-sellers/products/age-eat-repeat/index.html): Age, Eat, and Repeat: For retail customers receive a supply of Umai Dry Aged Ribeye/Striploin Bags with other discounts included. (823 words)
- [Easy Lonzino Bundle
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/easy-lonzino-bundle/index.html): Everything you need to make 5 lbs of world-class Lonzino right in the comfort of your home refrigerator.  Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Lonzino Charcuterie Spice Blend for 5 lbs of meat Premixed Curing Salts Blend Instru (465 words)
- [Easy Capicola Bundle
 – UMAi Dry](/content/collections/charcuterie-curing-bags-spices/products/easy-capicola-bundle/index.html): Everything you need to make 5 lbs of world-class Capicola/Coppa right in the comfort of your home refrigerator. Just add meat! Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Capicola Charcuterie Spice Blend for 5 lbs of meat Premixed Cur (552 words)
- [UMAi Dry® | Premixed Curing Salts Blend](/content/collections/charcuterie-curing-bags-spices/products/premixed-curing-salts/index.html): Umai Dry Premixed Curing Salts Mix for 5# Recipe --or use with your choice of recipe. No scale? No math! No worries!Always the perfect ratioJust ask the butcher for five pounds of meat No need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. Curing Salts Blend includes large crystal Kosher salt and InstaCure #2 premixed to provide the perfect 3% salt and 0.25% slow acting curing salt for a five pound capicola or batch of sausage.For 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.For 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 Drys sausage casing. For safe and easy sausage making at home. NO LONGER PINK (664 words)
- [UMAi Dry® | Charcuterie Small Curing Bags](/content/collections/charcuterie-curing-bags-spices/products/umai-dry-salumi-sm-charcuterie-packet/index.html): Charcuterie Small Umai Dry Curing Bags Suitable for making small charcuterie like 5# capicola, lonzino, bresaola, duck prosciutto, guanciale, etc. Holds 3-5 lbs. of meat. This includes: 3 UMAi Dry Small Charcuterie size: 10x11in / 25x27.5cm 5 VacMouse adapter strips for channel-type sealers. (359 words)
- [UMAi Dry® | Charcuterie Large Curing Bags](/content/collections/charcuterie-curing-bags-spices/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html): Charcuterie Large Umai Dry Curing Bags suitable for larger charcuterie projects: lonzino, prosciuttini, etc. Also perfect for tenderloin or filet mignon. This includes: 3 UMAi Dry Large Charcuterie size: 8x18in / 200x450mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Recipe Collection (377 words)
- [UMAi Dry® | Dry Aging Bags Brisket/Bone-in](/content/collections/best-sellers/products/brisket-bone-in-dry-aged-steak-bags/index.html): "Create Dry Aged Steak in your refrigerator with UMAi Dry®. Dry aged brisket bags and bone-in bags is what makes this technique built for anything. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole sub-primal 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. Suitable for: Bone-in ribeye, short loin, sirloin or brisket. Holds approximately 16-20 lbs. of beef. Packet includes: 3 UMAi Dry Brisket / Bone-in / Short Loin size: 16x28in / 400x700mm 5 UMAi VacMouse channel vacuum adapter strips for channel-type sealers Vacuum sealer recommended: Wondering which to buy, or whether yours works? Here's a guide to manual lid-and-latch vacuum sealers for the application of UMAi Dry." (826 words)
- [UMAi Dry® | Charcuterie Kit](/content/collections/charcuterie-curing-bags-spices/products/umai-dry-charcuterie-artisan-meat-pack/index.html): Umai Dry Charcuterie Kit used for curing a selection of different kinds of meats: duck prosciutto, pancetta, capicola, bresaola with no mess, no odors. 2 UMAi Dry 8"" x 18"" Suitable for 6-8 lbs. of meat 3 UMAi Dry 10"" x 11"" Suitable for 4-5 lbs. of meat VacMouse channel vacuum adapter strips - 5 pieces 6 tsp Instacure #2 Enough to cure 30 lbs of meat 2 tbsp Juniper berries (472 words)
- [collections/dry-aging-steak-bags/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html](/content/collections/dry-aging-steak-bags/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html) (377 words)
- [collections/dry-aging-steak-bags/products/premixed-curing-salts/index.html](/content/collections/dry-aging-steak-bags/products/premixed-curing-salts/index.html) (664 words)
- [UMAi Dry® | Digital Thermometer, Waterproof](/content/collections/dry-aging-steak-bags/products/waterproof-digital-pen-thermometer/index.html): Never Ruin a Steak Again. Take away the guesswork and worry. Tuck this in your pocket. Wonder if it's ready? Pluck, poke and never again miss that magic number. Whether you prefer 125F, 135F or 145F (for that squeamish family member), you'll nail it every time. Quick Measurements & Durable Design The Escali Digital Meat Thermometer is built to last. Dishwasher safe design is paired with extra durable buttons and a quick-read stainless steel probe makes it ultimate temperature measuring tool. Faster Measurements Extra thin 1.2 mm probe tip allows for super fast measurements within 1-3 seconds. IP68 Protection Dishwasher safe and rated waterproof up to 1.5 meters for 30 minutes. Extra Durable Buttons Buttons are made from an extremely durable material that will last the life of your thermometer. Temperature Hold Feature Take temperature measurements at any angle, even when the display is not visible. Min. / Max. Feature Capture minimum and maximum temperatures with directly watching measurements. Protective Sheath & Handle Snap the protective probe sheath onto the end of the thermometer to extend ts reach. Incredibly user-friendly advanced features, this thermometer is the perfect vital accessory for a master chef or beginner's kitchen. (474 words)
- [UMAi Dry® | VacMouse® Vacuum Adapter Strips](/content/collections/dry-aging-steak-bags/products/vacmouse-vacuum-aide-adapter-bundle/index.html): Umai Dry Vacuum sealer heat strips for dry aging. Five UMAi VacMouse adapter strips for use with channel-type sealers (322 words)
- [UMAi Dry | Artisan Steak Starter Kit : Anova Edition (120v)](/content/collections/dry-aging-steak-bags/products/dry-aged-steak-starter-kit-anova-edition-120v/index.html): Umai Dry Age Steak starter kit is the perfect way to craft your own dry-aging steak using Umai Dry age bags. Your Starter Kit Includes: Anova Precision channel vacuum sealer Illustrated UMAi Dry Bonding & Aging Instructions 3 UMAi Dry Brisket/Bone-in size: 16x28in / 400x70mm 3 UMAi Dry Ribeye/Striploin size: 12x24in / 300x60mm 10 VacMouse adapter strips for channel-type vacuum sealers Vacuum Sealer Features: Easy-clean patented removable drip tray Double-wide sealing strip for the strongest seal Compact size with easy touch button operation Easy lock latch closure Accessory port included (1,035 words)
- [Dry Aging Bags Starter Kit | Ultimate Dad Gift
 – UMAi Dry](/content/collections/dry-aging-steak-bags/products/ultimate-dad-gift-starter-kit/index.html): Don't know what to gift the meat-loving man in your life? This gift will set him up for a whole new delicious hobby crafting delicious dry aged steak in the comfort and ease of your home fridge. This complete kit is the perfect gift for your meat-loving father, husband, son--Just Add Meat. Combine this with a generous gift card for one full suboptimal boneless ribeye from your favorite club store, and the entire family will be able to enjoy restaurant quality dry aged steak. At least 12-16 huge, thick, tender steaks from every project. (1,007 words)
- [UMAi Dry® | Age. Eat. Repeat. Restocking Special: 3 Ribeye Bag](/content/collections/dry-aging-steak-bags/products/age-eat-repeat/index.html): Age, Eat, and Repeat: For retail customers receive a supply of Umai Dry Aged Ribeye/Striploin Bags with other discounts included. (823 words)
- ["Just Add Meat" Starter Kit
 – UMAi Dry](/content/collections/dry-aging-steak-bags/products/just-add-meat-starter-kit/index.html):   The Just Add Meat Starter Kit will get you started dry aging with the lowest investment, leaving you more money to buy the very best subprimal boneless ribeye to get your meat crafting adventure started.  This bundle is perfect for the beginner doing their first dry aging project, or for someone who has used dry agin (885 words)
- [UMAi Dry® | Dry Aging Bags Roast](/content/collections/dry-aging-steak-bags/products/dry-aging-bags-roast/index.html): "With UMAi Dry® Roast bags, you can make dry aged rib roast at home ( a delicious 2- or 3-bone rib roast). Craft restaurant quality dry aged beef roast within your own fridge, 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. Learn the art of dry aging--and master the rib roast 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. Perfect size for a boneless roast or 2 or 3 bone-in rib roast Suitable for about 6-10 lbs Packet includes: 3 UMAi Dry Roast (Small) size: 10x20in / 250x500mm 5 UMAi VacMouse® adapter strips for channel-type sealers Dry age your rib roast at home with professional results and maximum flavor with UMAi Dry, the first experts in dry aging roast bags. Vacuum sealer recommended: Wondering which to buy, or whether yours works? Here's a guide to manual lid-and-latch vacuum sealers for the application of UMAi Dry." (784 words)
- [UMAi Dry® | Dry Aging Bags Brisket/Bone-in](/content/collections/dry-aging-steak-bags/products/brisket-bone-in-dry-aged-steak-bags/index.html): "Create Dry Aged Steak in your refrigerator with UMAi Dry®. Dry aged brisket bags and bone-in bags is what makes this technique built for anything. The unique UMAi Dry breathable membrane creates a perfect dry aging environment. Use your fridge to age whole sub-primal 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. Suitable for: Bone-in ribeye, short loin, sirloin or brisket. Holds approximately 16-20 lbs. of beef. Packet includes: 3 UMAi Dry Brisket / Bone-in / Short Loin size: 16x28in / 400x700mm 5 UMAi VacMouse channel vacuum adapter strips for channel-type sealers Vacuum sealer recommended: Wondering which to buy, or whether yours works? Here's a guide to manual lid-and-latch vacuum sealers for the application of UMAi Dry." (826 words)
- [UMAi Dry® | Steak Aging Bags - Ribeye/Striploin](/content/collections/dry-aging-steak-bags/products/umai-dry-aged-steak-ribeye-striploin/index.html): For restaurant-quality steak at home use UMAi Dry Steak Aging Bags. Dry age your own striploin, boneless ribeye, sirloin, Scotch fillet (UK/Aust) easily in your own fridge. Each dry age bag holds approx. 12-18 lbs. of beef. Start with a sub-primal cut of beef and end eating the best steak ever without leaving home. (851 words)
- [UMAi Dry® | Premixed Curing Salts Blend](/content/products/premixed-curing-salts/index.html): Umai Dry Premixed Curing Salts Mix for 5# Recipe --or use with your choice of recipe. No scale? No math! No worries!Always the perfect ratioJust ask the butcher for five pounds of meat No need to hassle with calculating and measuring out accurate proportions of salt for flavor and safety. Curing Salts Blend includes large crystal Kosher salt and InstaCure #2 premixed to provide the perfect 3% salt and 0.25% slow acting curing salt for a five pound capicola or batch of sausage.For 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.For 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 Drys sausage casing. For safe and easy sausage making at home. NO LONGER PINK (664 words)
- [UMAi Dry® | Steak Aging Bags - Ribeye/Striploin](/content/products/umai-dry-aged-steak-ribeye-striploin/index.html): For restaurant-quality steak at home use UMAi Dry Steak Aging Bags. Dry age your own striploin, boneless ribeye, sirloin, Scotch fillet (UK/Aust) easily in your own fridge. Each dry age bag holds approx. 12-18 lbs. of beef. Start with a sub-primal cut of beef and end eating the best steak ever without leaving home. (851 words)
- [Dry Aging Bags for Steak Sausage Charcuterie Salumi
 – UMAi Dry](/content/collections/all/index.html): Make dry-aged and dry-cured steak, charcuterie, sausage, salumi ribeye, striploin at home using UMAi Dry bags. Easy, affordable with everything you need. (364 words)
- [Shipping policy
 – UMAi Dry](/content/policies/shipping-policy/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (602 words)
- [Refund policy
 – UMAi Dry](/content/policies/refund-policy/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (452 words)
- [Customer Reviews Dry Age Bags Steak Charcuterie
 – UMAi Dry](/content/pages/check-out-umai-dry-reviews/index.html): UMAi dry-age bags for steak, charcuterie and salumi have received raves from customers. Over 2,000 reviews, 9.5/10 rating. 9 out of 10 customers recommended it. (880 words)
- [Blog: Articles & Insights
 – UMAi Dry](/content/blogs/news/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (450 words)
- [How to Dry Age Steak Sausage Capicola UMAi Dry Bags](/content/pages/watch-how/index.html): Watch video demonstrations on how to use UMAi Dry bags to dry-age and cure steak, sausage, charcuterie and capicola easily and safely at home. (285 words)
- [Vacuum Sealers Dry Aging Curing Bags
 – UMAi Dry](/content/pages/vacuum-sealer-recommendations/index.html): Choose the right vacuum sealer for UMAi dry-aging bags for curing steak, sausage at home. Follow our recommendations to make the perfect dry-aging meats. (426 words)
- [pages/pros/index.html](/content/pages/pros/index.html) (614 words)
- [Collections
 – UMAi Dry](/content/collections/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (255 words)
- [Easy Charcuterie Kits™ - Make Charcuterie at Home
 – UMAi Dry](/content/collections/easy-charcuterie-kits/index.html): No measuring. No calculating. Just purchase 5 lb of meat, and the Easy Charcuterie Bundle gets you started making delicious Lonzino, Bresaola, or Capicola right in your home fridge! (321 words)
- [Dry Age Steak at Home | Beef Aging Bags | Best Steak Ever
 – UMAi Dry](/content/collections/steak/index.html): Dry age your own steak at home using UMAi Dry aging bags. Our beef aging bags are chef tested and scientifically proven to produce the best steak ever. Follow three simple steps to make the perfect dry aged steak. UMAi Dry beef aging are perfect for subprimal cuts of ribeye, striploin or roasts. (547 words)
- [UMAi Dry® | Dry Sausage Kit 50mm](/content/collections/best-sellers/products/umai-dry-sausage-kit-50-mm-2-inch/index.html): Umai Dry Sausage Kit 50mm- Just add meat to make your own pepperoni, saucisson sec, snack sticks and more.Create traditional dry sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology.Unique breathable membrane UMAi Dry technology creates a perfect environment in any modern household fridge. No special drying chamber is necessary with UMAi Dry.The result is delicious salami that will impress your friends and family.This is a complete kit with step by step instructions and recipes (meat and spices not included). Your kit includes: 30 ft. (10m) UMAi Dry 50mm (2 in) diameter sausage casing Suitable for 25-30 lbs. (11-14kg) of meat 6 tsp. InstaCure #2 (for 30 lbs/14kg of meat) Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen) [NOTE: Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.] 12 tsp. Powdered Dextrose Zip ties included for easy, secure closure of casings UMAi Dry casings do not require use of a vacuum sealer (705 words)
- [Dry Aging Bags Starter Kit | Ultimate Dad Gift
 – UMAi Dry](/content/collections/best-sellers/products/ultimate-dad-gift-starter-kit/index.html): Don't know what to gift the meat-loving man in your life? This gift will set him up for a whole new delicious hobby crafting delicious dry aged steak in the comfort and ease of your home fridge. This complete kit is the perfect gift for your meat-loving father, husband, son--Just Add Meat. Combine this with a generous gift card for one full suboptimal boneless ribeye from your favorite club store, and the entire family will be able to enjoy restaurant quality dry aged steak. At least 12-16 huge, thick, tender steaks from every project. (1,007 words)
- [UMAi Dry® | Charcuterie Large Curing Bags](/content/products/umai-dry-tenderloin-lg-charcuterie-packet/index.html): Charcuterie Large Umai Dry Curing Bags suitable for larger charcuterie projects: lonzino, prosciuttini, etc. Also perfect for tenderloin or filet mignon. This includes: 3 UMAi Dry Large Charcuterie size: 8x18in / 200x450mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Recipe Collection (377 words)
- [Easy Capicola Bundle
 – UMAi Dry](/content/collections/best-sellers/products/easy-capicola-bundle/index.html): Everything you need to make 5 lbs of world-class Capicola/Coppa right in the comfort of your home refrigerator. Just add meat! Includes: 3 UMAi Dry Large Charcuterie: Size: 8x18 in / 200x450 mm 5 UMAi VacMouse adapter strips for channel-type vacuum sealers Capicola Charcuterie Spice Blend for 5 lbs of meat Premixed Cur (552 words)
- [UMAi Dry® | Steak Aging Bags - Ribeye/Striploin](/content/collections/best-sellers/products/umai-dry-aged-steak-ribeye-striploin/index.html): For restaurant-quality steak at home use UMAi Dry Steak Aging Bags. Dry age your own striploin, boneless ribeye, sirloin, Scotch fillet (UK/Aust) easily in your own fridge. Each dry age bag holds approx. 12-18 lbs. of beef. Start with a sub-primal cut of beef and end eating the best steak ever without leaving home. (851 words)
- [Become an Authorized Resale Partner
 – UMAi Dry](/content/pages/resellers/index.html): Interested in becoming an Authorized UMAi Dry® Resale Partner? Complete the survey below, and take a look at our UMAi Dry® Artisan Meat Crafting products for retail sale. Click here to apply (163 words)
- [UMAi Dry Resale Partners](/content/pages/where-to-buy/index.html): List of UMAi Dry retailers in the United States and abroad, including partners in Canada, Mexico, Australia, South Korea, Ireland, Hong Kong, South Africa, and many more! (398 words)
- [UMAi Dry NY Times Bloomberg Bon Appetit Cooking Light](/content/pages/press/index.html): UMAi Dry bags have been featured in New York Times, Bloomberg View, Cooking Light, Gourmet Insider, Ballistic BBQ, Minnesota Monthly, Bon Appetit magazines. (338 words)
- [Research & Studies
 – UMAi Dry](/content/pages/dry-aged-beef-research-studies/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (673 words)
- [Recipes
 – UMAi Dry](/content/blogs/recipes/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (424 words)
- [Dry Aging Bags for Charcuterie | Easy Charcuterie | Dry Curing Guide
 – UMAi Dry](/content/pages/dry-cure-charcuterie-process/index.html): Learn how to dry cure at home with UMAi Dry aging bags. Make Pancetta (pork belly), Capicola (pork shoulder or pork butt), Lonzino (pork tenderloin) and more using UMAi Dry Age Bags for dry curing meats. Homemade charcuterie boards have never been easier. All you need is meat, dry age bags, a fridge and a couple weeks. (750 words)
- [How to Make Dry Sausage: UMAi Dry Sausage Process | UMAi Dry](/content/pages/how-to-make-dry-fermented-sausage/index.html): Learn how to make dry sausage at home with UMAi Dry! Follow our simple steps to craft and cure the perfect dry sausage with powerful mustard flavor and aroma. (1,288 words)
- [Craft Dry Aged Steak at Home: The Ultimate UMAi Dry Guide | UMAi Dry](/content/pages/learn-how-to-dry-age-steak-at-home/index.html): Using our Ultimate UMAi Dry Guide, you’ll learn how to expertly craft dry aged steak at home. We break it down into 5 steps with plenty of pro tips that allow you to master the art of dry aging steak. (943 words)
- [Buy Bulk UMAi Dry Aging at Low Cost](/content/collections/bulk/index.html): Buy UMAi Dry for steak, charcuterie, salumi and sausage in bulk to save money. (558 words)
- [Find the right dry aging bags for your next project
 – UMAi Dry](/content/pages/dry-aging-bags-finder/index.html): Take this quiz to find which dry aging bags for dry aging steak, dry curing bags for making charcuterie at home, or dry sausage casings for making sausage and salumi at home you need for your next dry age meat project! (164 words)
- [Gift Ideas UMAi Dry Aged Steak and Curing Bags for Charcuterie and Salumi](/content/collections/gift-ideas/index.html): Gift ideas for the home dry-aging steak maker, charcuterie maker, and salumi maker. Give the gifts of home-made, dry-aged meat creations. (779 words)
- [UMAi Dry Vacuum Sealer Digital Scales Knife Honing Rod](/content/collections/dry-aging-tools-accessories/index.html): Buy UMAi Dry vacuum sealer, digital scale, knife and honing rod kit, wire rack, digital waterproof thermometer for dry-aging steak, charcuterie, sausage. (512 words)
- [Dry Age Meats at Home | Steak Dry Aging Bags | Charcuterie Curing Bags
 – UMAi Dry](/content/collections/umai-dry-meat-craft-kits/index.html): Dry age meats without leaving your home. UMAi Dry meat crafting kits make enjoying a perfect dry aged steak and homemade charcuterie easy and affordable. Get everything you need to make dry aged meats at home using UMAi Dry bags. Shop kits for dry aged steak, dry cured charcuterie and dried sausage and salumi. (474 words)
- [Dry Sausage Spices Salami Soppressata Pepperoni Chorizo
 – UMAi Dry](/content/collections/spices/index.html): Get your dry sausage spice blends for Soppressata, Salami, Pepperoni, Chorizo, Finocchiona, Landjaeger, Mettwurst, Summer Sausage to dry-age sausage at home. (823 words)
- [Easy Bundles and Batch Refills
 – UMAi Dry](/content/collections/easy-bundles/index.html): Take the worry out of calculations and formulation. All you need is 5 lb of meat. Easy Bundles and Batch Refills get you started, 5 lbs at a time. Each Salumi or Charcuterie Bundle sets you up for 3-6 projects--just add one Refill for another 5 lb batch. (733 words)
- [UMAi Dry Slow Fermented Dry Sausage Making Kits](/content/collections/dry-sausage-making-kits-at-home/index.html): With UMAi Dry® Sausage Making Kits, you can make traditional fermented dry cured, flavorful sausage like soppressata, finocchiona, landjaeger and even pepperoni. Our method allows anyone to produce delicious dry sausage at home. (853 words)
- [UMAi Dry Basics](/content/pages/how-to-dry-age-cure-at-home-tips-plus-videos/index.html): Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. (614 words)
- [Best Selling Dry Aged Steak Bags, Charcuterie Making and Salumi KitsBest Sellers
 – UMAi Dry](/content/collections/best-sellers/index.html): Our best-selling Dry Aged Steak, Charcuterie, and Salumi products in order of popularity. FREE SHIPPING within the US on all orders over $75 (649 words)
- [Charcuterie Curing Bags, Spices & Kits | UMAi Dry](/content/collections/charcuterie-curing-bags-spices/index.html): Dry age your own charcuterie at home using UMAi Dry curing bags and spices. Our charcuterie kits come with everything you need to get started on the perfect... (678 words)
- [Dry Aging Steak Bags For Perfect Dry Aged Steak | UMai Dry
 – UMAi Dry](/content/collections/dry-aging-steak-bags/index.html): Create restaurant quality steak with the original dry aging steak bags from UMai Dry. Achieving the best dry aged steak is easy with our patented ventilation... (544 words)

## About Pages

- [UMAi Dry](/content/pages/about/index.html): UMAi Dry bags allow you created dry-aged, dry-cured meats at home easily and safely, from steak to charcuterie and salumi. Order online or buy from resellers. (281 words)

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