charcuterie

Sous Vide Cooking Guarantees a Perfect Steak Every Time
Sous Vide Cooking Guarantees a Perfect Steak Every Time 150 150 The Original Dry Bag Steak

Congratulations! Dry aging done! Your ribeye, striploin or sirloin is ready. Now it’s time to trim the “bark” off, cut it into steaks, and get ready to enjoy, share or…

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The secret to a great steak is hidden in your fridge
The secret to a great steak is hidden in your fridge 150 150 The Original Dry Bag Steak

When we think of wine, images of rotting grapes don’t come to mind, but rather we imagine a noble drink that matures and gets better with time. Some of the…

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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…

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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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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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UMAi Dry Introduces Dry Sausage Kit and Dry Sausage Casing Packet
UMAi Dry Introduces Dry Sausage Kit and Dry Sausage Casing Packet 150 150 The Original Dry Bag Steak

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

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Capicola made using UMAi Dry method by our customer Robin in Canada
Capicola made using UMAi Dry method by our customer Robin in Canada 150 150 The Original Dry Bag Steak

  Finished Spicy Capocollo and Black Pepper/Juniper Berry Coppa using UMAi Bags. Delicious! The Chorizo turned out amazing using the sample Salumi UMAi casing. Hope to see Salumi UMAi casing/bags…

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Making Prosciutto at Home with UMAi Charcuterie
Making Prosciutto at Home with UMAi Charcuterie 150 150 The Original Dry Bag Steak

http://youtu.be/FXnZgz-WXNQ Making Prosciutto/Prosciuttini at Home with UMAi Charcuterie 1. Dry curing boneless leg of pork with salt and InstaCure #2 for two weeks 2. Cutting it into Fiocco and Culatello…

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A UMAi Charcuterie user testimonial
A UMAi Charcuterie user testimonial 150 150 The Original Dry Bag Steak

  Here’s a neat story:   I have befriended a French national who was a professional butcher all his life. He knows his way around charcuterie…he owned the butcher and…

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