How To Dry Age Venison At Home with Chef Alan Bergo April 05, 2022UMAi Dry Team Dry aging beef is the entry point for most new meat crafters. The tremendous improvement in texture and flavor is a revelation. "But what about venison?" we have often...
Easy Capicola Recipe April 05, 2022UMAi Dry Team Who doesn't love capicola? You don't have to be Italian to enjoy a few slices of melt-in-your-mouth "gabagool." If you are Italian, you might remember your uncles curing the meat in...
Wild Game Charcuterie Recipe, with Chef Alan Bergo April 05, 2022UMAi Dry Team Master forager and culinary hero, Chef Alan Bergo crafted the elk biltong demonstrated in this UMAi Dry charcuterie recipe. For a wide variety of wild game recipes, check out his site, ForagerChef.com for...
Landjaeger Sausage: Fermented Dried Salumi Basics Recipe March 27, 2022UMAi Dry Team Landjaeger, "Hunter’s Sausage," is the original snack stick. It can be made with pork or a mixture of venison and pork back fat. Certainly, avid hunters would put other game meat...
Mutton Charcuterie Recipe, with Alan Bergo March 04, 2022UMAi Dry Team Basturma, sometimes called Pastirma, is a very old, traditional and most importantly, delicious piece of lamb or goat charcuterie from Turkey and Armenia. If you like cured meats like salami...
Homemade Salami Soppressata Recipe February 08, 2022UMAi Dry Team Soppressata is one of the most famous types of traditional Italian sausage. A standard on any respectable Italian sub or hoagie, UMAi Dry makes it easy to craft at home...
French-style Dry Sausage or Saucisson Sec Recipe February 08, 2022UMAi Dry Team The recipe and video below guide you making another classic style of slow fermented dry sausage--French Saucisson Sec. Mild and aromatic, this recipe is a nice departure from either pepperoni or...