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Zip It!: Even Easier Dry Sausage Making
Zip It!: Even Easier Dry Sausage Making 150 150 The Original Dry Bag Steak

As you know, UMAi Dry® makes it possible to dry age and dry cure in your home refrigerator.  In our never-ending quest to make it easier for you to “create…

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Cold Smoked Salmon – a new method
Cold Smoked Salmon – a new method 150 150 The Original Dry Bag Steak

Cold smoking salmon is a method that is often out of reach for most. The cold smoking set up involves smoking the fish at low temperature for a long period…

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Sodium Nitrite – Is it a bad thing?
Sodium Nitrite – Is it a bad thing? 150 150 The Original Dry Bag Steak

Much of todays society is focused on food “purity”. Many products today are marketed as “locally raised”, “sustainable” and free of many ingredients deemed to be undesirable. One such ingredient…

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Pepperoni the artisan way with UMAi Dry
Pepperoni the artisan way with UMAi Dry 150 150 The Original Dry Bag Steak

Pepperoni is an American dry sausage introduced by italian immigrants in the beginning of the 20th century. It is a cousin of several traditional italian salami products like: Soppressata, Salami…

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Making modifications to Foodsaver
Making modifications to Foodsaver 150 150 The Original Dry Bag Steak

Richard who is an UMAi Dry user, came up with a solution to a problem that many UMAi Dry users face when trying to seal a large 16-22 lb piece…

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Brisket Dry Aging in UMAi Dry
Brisket Dry Aging in UMAi Dry 150 150 The Original Dry Bag Steak

For a long time we had questions about dry aged Brisket. Competition BBQ -ers swore that it improved the taste and texture of the meat. Well time has come for…

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Mortadella di Bologna – Made at Home with UMAi Dry®
Mortadella di Bologna – Made at Home with UMAi Dry® 150 150 The Original Dry Bag Steak

Mortadella is a classic italian staple dating back to Roman times when they used to flavor it with myrtle berries (rather than precious peppercorns, as we do today). The most…

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What fat is best for dry sausage?
What fat is best for dry sausage? 150 150 The Original Dry Bag Steak

The classic salami (or any dry sausage) is meat and fat unified through natural fermentation and drying to yield delicious meat candy. In the world of salumi and charcuterie, pork…

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5 Tips for making Dry sausage with UMAi Dry
5 Tips for making Dry sausage with UMAi Dry 150 150 The Original Dry Bag Steak

To make good looking and good tasting dry sausage with UMAi Dry is not that hard. There a few basic practices to follow to ensure you get the very best…

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Ever heard of backslop? A bit about starter cultures…
Ever heard of backslop? A bit about starter cultures… 150 150 The Original Dry Bag Steak

What is starter culture? A starter culture is a specific mix of micro-organisms that convert various sugars in the sausage mix into various organic acids. By doing so, the starter…

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