UMAi Dry

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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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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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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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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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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