Charcuterie Making

When it Comes to Charcuterie, Weight is Everything
When it Comes to Charcuterie, Weight is Everything 150 150 The Original Dry Bag Steak

Charcuterie is a simple craft.  There are Three Fundamental Rules: #1  3% salt to weight of meat #2  0.25% slow acting curing salt (eg. Instacure #2) to weight of meat…

read more

Sausage making across two continents
Sausage making across two continents 150 150 The Original Dry Bag Steak

We are always grateful to receive special “Creating Tradition at Home” stories from our customers. We feel that this recent email embodies the spirit of UMAi Dry as well as…

read more

Pancetta recipe – made in a home fridge
Pancetta recipe – made in a home fridge 150 150 The Original Dry Bag Steak

Pancetta is the original bacon. Amazingly enough it is a very easy thing to make at home. This pancetta recipe is a classic example of refrigerator charcuterie that has consistent…

read more
What are you looking for?
(Click to type)
Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.