Monthly Archives :

August 2013

Home made Prosciuttini – UMAi Dry style

Home made Prosciuttini – UMAi Dry style 150 150 The Original Dry Bag Steak

  Prosciuttini cured for 3 weeks and dried for 2 months developed a distinct character of nutty flavor and a very pleasant aroma.

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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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And finally! Duck prosciutto ready for tasting

And finally! Duck prosciutto ready for tasting 150 150 The Original Dry Bag Steak

We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on…

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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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DIY Dry Aging; Superior Steaks at Home

DIY Dry Aging; Superior Steaks at Home 150 150 The Original Dry Bag Steak

PUBLICATION: MINNESOTA MONTHLY

https://www.artisanmeatkit.com/pdf/MNMO.pdf
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