Dry Sausage Making

UMAi Dry® Casings Help You Make Dry Sausage at Home
UMAi Dry® Casings Help You Make Dry Sausage at Home 150 150 The Original Dry Bag Steak

How do UMAi Dry® casings help you craft slow fermented traditional dry sausage — and how can we do better? This is what we asked in our December survey. Almost 450 UMAi…

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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…

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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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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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