We have been asked by many customers if they can dry age a Tri-tip. Well we can say that we have never done it ourselves but here is a link to a forum thread that may shine a light on this subject.
Nice presentation, very well described.
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 for sale in the future. Delicious and better than some commercially available Proscuitto in Canada.
Fall in Minnesota (as is the case in most of Northern US) is always accompanied by the sights and sounds of Canada geese. They are often described as nuisance by urban residents because of their brazen disregard for the presence of humans, cars or buildings. These large, unattractive looking birds are perfectly legal to hunt in Minnesota and are becoming more and more popular with local hunters.
Many hunters often wonder how to use the goose meat. We found this nutritional information regarding wild game useful: http://www.gunnersden.com/index.htm.hunting-game-nutrition-value.html
Our customer Glenn sent us some pictures where he incorporated goose meat into a great salami soppressata and chorizo recipe using UMAi Dry:
Pictures below shows Soppressata, tags show the date and starting weight, finished weight on the back side of tag
5 lbs of Soprestatta and 5 kbs of Chorizo both made from ground 3.5 lbs of goose and 1.5 lbs of pork.
We think Glenn’s idea is a pretty ingenious way to utilize the meat of a bird that many in the US consider to be unattractive.