Charcuterie Making

When it Comes to Charcuterie, Weight is Everything

When it Comes to Charcuterie, Weight is Everything 150 150 The Original Dry Bag Steak

Charcuterie is a simple craft.  There are Three Fundamental Rules: #1  3% salt to weight of meat #2  0.25% slow acting curing salt (eg. Instacure #2) to weight of meat…

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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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