PACK Includes:
Enough for five dry curing projects!
2 UMAi Dry® Large Charcuterie
3 UMAi Dry® Small Charcuterie
Instacure #2 Curing Salt (enough for 13.5KG of meat)
Juniper berries
5 VacMouse® Vacuum Adapter Strips (for use with manual vacuum sealer)
Recipes and Illustrated Instructions
VACUUM SEALER NOT INCLUDED
Instructions:
Select recipe
Purchase correct meat cut and weight
Measure Instacure #2 (included), Kosher salt and spices
Coat meat, tie to shape and cure in closed container moving daily for two weeks
Rinse and seal meat into UMAi Dry® with manual vacuum sealer
Rest on open wire rack in home fridge for good air flow to all sides of meat... and allow time to transform the meat like fine wine!
Dry curing is complete when charcuterie has lost 35-40% of its original weight
The Original Slow Food™
UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.
UMAi Dry® Features: NO ORDINARY PLASTIC BAG!
Breaths and allows meat to dry age
Protects meat while aging
Prevents exchange of odors
No mess, no mold, no off-flavors
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