{"title":"UMAi DRY AGING BAGS","description":"","products":[{"product_id":"umai-dry-aging-bags-ribeye-striploin","title":"UMAi Dry Aging Bags - Ribeye\/Striploin","description":"\u003cdiv class=\"vt-tab-content current\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\" data-end=\"572\" data-start=\"207\"\u003eCreate restaurant-quality dry aged beef at home with UMAi Dry Ageing Bags for Ribeye \u0026amp; Striploin. Designed for whole subprimal cuts including striploin, boneless ribeye, sirloin and Scotch fillet, these innovative dry ageing bags allow you to safely dry age premium beef in a standard frost-free refrigerator without the need for a dedicated dry ageing cabinet.\u003cspan class=\"PDq2pG_selectionAnchor\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"874\" data-start=\"574\"\u003eUnlike ordinary vacuum bags, UMAi Dry uses a unique breathable membrane that bonds to the surface of the meat. This creates the ideal environment for dry ageing while allowing moisture to escape, helping develop the rich flavour, tender texture and distinctive crust that dry aged beef is famous for.\u003c\/p\u003e\n\u003cp data-end=\"1117\" data-start=\"876\"\u003eSimply pair the bags with your vacuum sealer, place your beef in a frost-free refrigerator, and allow time to do the rest. Age for \u003cstrong data-end=\"1036\" data-start=\"1007\"\u003e28, 35, 45 days or longer\u003c\/strong\u003e to achieve exceptional flavour and tenderness from the comfort of your own home.\u003c\/p\u003e\n\u003cp data-end=\"1263\" data-start=\"1247\" data-section-id=\"ndroi4\"\u003e\u003cstrong\u003eSuitable For:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"kaium1\" data-start=\"1141\" data-end=\"1158\"\u003eWhole striploin\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1uq06fb\" data-start=\"1159\" data-end=\"1176\"\u003eBoneless ribeye\u003c\/li\u003e\n\u003cli data-section-id=\"hoxura\" data-start=\"1177\" data-end=\"1192\"\u003eScotch fillet\u003c\/li\u003e\n\u003cli data-section-id=\"1cvnwu5\" data-start=\"1193\" data-end=\"1208\"\u003eWhole sirloin\u003c\/li\u003e\n\u003cli data-section-id=\"63nbth\" data-start=\"1209\" data-end=\"1253\"\u003eBeef cuts approximately \u003cstrong data-start=\"1235\" data-end=\"1253\"\u003e5.5 kg to 8 kg\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eFEATURES\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"17ncwa9\" data-start=\"1273\" data-end=\"1324\"\u003eCreate professional-quality dry aged beef at home\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"8xv6ys\" data-start=\"1325\" data-end=\"1407\"\u003eBreathable UMAi Dry membrane allows moisture to escape while protecting the meat\u003c\/li\u003e\n\u003cli data-section-id=\"1bka740\" data-start=\"1408\" data-end=\"1474\"\u003eSuitable for use in a standard frost-free household refrigerator\u003c\/li\u003e\n\u003cli data-section-id=\"x5dsx\" data-start=\"1475\" data-end=\"1517\"\u003eNo dedicated dry ageing cabinet required\u003c\/li\u003e\n\u003cli data-section-id=\"wksssy\" data-start=\"1518\" data-end=\"1568\"\u003eProduces rich flavour and exceptional tenderness\u003c\/li\u003e\n\u003cli data-section-id=\"k6jrx1\" data-start=\"1569\" data-end=\"1656\"\u003eCompatible with most channel-style vacuum sealers using the included VacMouse® strips\u003c\/li\u003e\n\u003cli data-section-id=\"1eyjrya\" data-start=\"1657\" data-end=\"1699\"\u003eIdeal for ageing premium whole beef cuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDRY AGING GUIDE\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 1: \u003c\/strong\u003eAt least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 2: \u003c\/strong\u003eUMAi Dry will relax and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 4-5: \u003c\/strong\u003eBond begins to form; you may notice colour change.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 10:\u003c\/strong\u003e The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 21: \u003c\/strong\u003eThe bark is firm and dark, mostly even in colour, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mould, which is OK. Grey, blue, green, or black mould is bad news.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 28-45: \u003c\/strong\u003eThe meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal, the meat is still protected in its “custom dry aging\" space.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant Note:\u003c\/strong\u003e UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! \u003cstrong\u003eThis is normal\u003c\/strong\u003e as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.\u003c\/p\u003e\n\u003cp data-end=\"2374\" data-start=\"2310\"\u003eComplete step-by-step instructions are included with every pack.\u003c\/p\u003e\n\u003ch3 data-end=\"2374\" data-start=\"2310\"\u003eWHATS INCLUDED\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"1bqfjxs\" data-start=\"1726\" data-end=\"1777\"\u003e3 × UMAi Dry Ribeye\/Striploin Bags (300 × 600 mm)\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1kd5kg9\" data-start=\"1778\" data-end=\"1813\"\u003e5 × UMAi VacMouse® adapter strips\u003c\/li\u003e\n\u003cli data-section-id=\"1pwiu25\" data-start=\"1814\" data-end=\"1883\"\u003eDry ageing time labels to record your start and target finish dates\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"ZeroPak","offers":[{"title":"Default Title","offer_id":44103284850776,"sku":"DARIB","price":49.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/1728\/8024\/files\/Ribeye.jpg?v=1785200814"},{"product_id":"umai-dry-aging-bags-brisket-bone-in","title":"UMAi Dry Aging Bags - Brisket\/Bone In","description":"\u003cp data-end=\"753\" data-start=\"353\"\u003eCreate restaurant-quality dry aged beef at home with UMAi Dry Aging Bags for Brisket \u0026amp; Bone-In Cuts. Using UMAi Dry's unique breathable membrane technology, these bags create the ideal dry aging environment inside a standard household refrigerator, allowing you to produce tender, richly flavoured beef without the need for a dedicated dry aging cabinet. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1023\" data-start=\"755\"\u003ePerfect for larger primal cuts, these bags are designed for bone-in ribeye, short loin, sirloin and brisket, making it easy to achieve professional-quality dry aged beef at home with minimal mess and no unwanted fridge odours.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1023\" data-start=\"755\"\u003eFEATURES\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"1ig4c65\" data-start=\"1039\" data-end=\"1068\"\u003eGenuine UMAi Dry Aging Bags\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"104tge8\" data-start=\"1069\" data-end=\"1138\"\u003eCreates the ideal dry aging environment in a household refrigerator\u003c\/li\u003e\n\u003cli data-section-id=\"jmwkhc\" data-start=\"1139\" data-end=\"1191\"\u003eSuitable for larger bone-in and boneless beef cuts\u003c\/li\u003e\n\u003cli data-section-id=\"q73ir7\" data-start=\"1192\" data-end=\"1224\"\u003eBreathable membrane technology\u003c\/li\u003e\n\u003cli data-section-id=\"1och42x\" data-start=\"1225\" data-end=\"1265\"\u003eNo dedicated dry aging fridge required\u003c\/li\u003e\n\u003cli data-section-id=\"190d7vg\" data-start=\"1266\" data-end=\"1318\"\u003eHelps develop rich flavour and improved tenderness\u003c\/li\u003e\n\u003cli data-section-id=\"9y52dd\" data-start=\"1319\" data-end=\"1420\"\u003eIncludes VacMouse® strips for use with channel vacuum sealers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWHATS INCLUDED\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"1at60ce\" data-start=\"1942\" data-end=\"1989\"\u003e3 × UMAi Dry Brisket \/ Bone-In Dry Aging Bags (\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003eBag Size: 400 × 700 mm)\u003c\/li\u003e\n\u003cli data-section-id=\"4qk0pv\" data-start=\"2031\" data-end=\"2133\"\u003e5 × VacMouse® Vacuum Adapter Strips for channel vacuum sealers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eTHE DRY AGING PROCESS\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFOR BONELESS CUTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eKeep meat covered in its original packaging.\u003c\/li\u003e\n\u003cli\u003eSlide UMAi Dry over meat and original packaging.\u003c\/li\u003e\n\u003cli\u003eFlip meat end over end.\u003c\/li\u003e\n\u003cli\u003ePull out and discard the original packaging.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eFOR BONE-IN CUTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePrepare clean surface using kitchen parchment or foil. Slide meat out of packaging and rest on clean surface.\u003c\/li\u003e\n\u003cli\u003eDo not dry meat. The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap.\u003c\/li\u003e\n\u003cli\u003eTo prevent sharp bone ends from piercing the UMAi Dry membrane, place a thin strip of parchment paper or folded damp paper towel along the bone tips.\u003c\/li\u003e\n\u003cli\u003eSlide meat into the UMAi Dry bag; be careful not to snag the bones. Preserve as much “meat glue” as possible.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 1: \u003c\/strong\u003eAt least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 2: \u003c\/strong\u003eUMAi Dry will relax and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 4-5: \u003c\/strong\u003eBond begins to form; you may notice colour change.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 10:\u003c\/strong\u003e The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 21: \u003c\/strong\u003eThe bark is firm and dark, mostly even in colour, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mould, which is OK. Grey, blue, green, or black mould is bad news.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 28-45: \u003c\/strong\u003eThe meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal, the meat is still protected in its “custom dry aging\" space.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant Note:\u003c\/strong\u003e UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! \u003cstrong\u003eThis is normal\u003c\/strong\u003e as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ZeroPak","offers":[{"title":"Default Title","offer_id":44103284883544,"sku":"DABRS","price":59.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/1728\/8024\/files\/Brisket.jpg?v=1785200959"},{"product_id":"umai-dry-aging-bags-roast","title":"UMAi Dry Aging Bags - Roast","description":"\u003cdiv class=\"vt-tab-content current\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"388\" data-end=\"713\" class=\"PDq2pG_selectionAnchorContainer\"\u003eCreate restaurant-quality dry aged beef at home with UMAi Dry Ageing Bags for Rib Roasts. Designed for smaller boneless roasts or 2 to 3 bone-in rib roasts, these innovative dry ageing bags allow you to safely dry age premium beef in a standard frost-free refrigerator without the need for a dedicated dry ageing cabinet.\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"715\" data-end=\"1015\"\u003eUnlike ordinary vacuum bags, UMAi Dry uses a unique breathable membrane that bonds to the surface of the meat. This creates the ideal environment for dry ageing while allowing moisture to escape, helping develop the rich flavour, tender texture and distinctive crust that dry aged beef is famous for.\u003c\/p\u003e\n\u003cp data-start=\"1017\" data-end=\"1245\"\u003eSimply pair the bags with your vacuum sealer, place your beef in a frost-free refrigerator, and allow time to do the rest. Age for \u003cstrong data-start=\"1148\" data-end=\"1165\"\u003e28 to 45 days\u003c\/strong\u003e to achieve incredible flavour and tenderness.\u003c\/p\u003e\n\u003cp data-section-id=\"ndroi4\" data-start=\"1247\" data-end=\"1263\"\u003e\u003cstrong\u003eSuitable For:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1265\" data-end=\"1362\"\u003e\n\u003cli data-section-id=\"48tqsr\" data-start=\"1265\" data-end=\"1287\"\u003eBoneless beef roasts\u003c\/li\u003e\n\u003cli data-section-id=\"41yj6x\" data-start=\"1288\" data-end=\"1315\"\u003e2 or 3 bone-in rib roasts\u003c\/li\u003e\n\u003cli data-section-id=\"2ugvph\" data-start=\"1316\" data-end=\"1362\"\u003eBeef cuts approximately \u003cstrong data-start=\"1342\" data-end=\"1362\"\u003e2.5 kg to 4.5 kg\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eFEATURES\u003c\/h3\u003e\n\u003cul data-start=\"1378\" data-end=\"1764\"\u003e\n\u003cli data-section-id=\"3djfdu\" data-start=\"1378\" data-end=\"1430\"\u003eCreates professional-quality dry aged beef at home\u003c\/li\u003e\n\u003cli data-section-id=\"8xv6ys\" data-start=\"1431\" data-end=\"1513\"\u003eBreathable UMAi Dry membrane allows moisture to escape while protecting the meat\u003c\/li\u003e\n\u003cli data-section-id=\"1bka740\" data-start=\"1514\" data-end=\"1580\"\u003eSuitable for use in a standard frost-free household refrigerator\u003c\/li\u003e\n\u003cli data-section-id=\"ed16sg\" data-start=\"1581\" data-end=\"1625\"\u003eNo specialised dry ageing cabinet required\u003c\/li\u003e\n\u003cli data-section-id=\"wksssy\" data-start=\"1626\" data-end=\"1676\"\u003eProduces rich flavour and exceptional tenderness\u003c\/li\u003e\n\u003cli data-section-id=\"k6jrx1\" data-start=\"1677\" data-end=\"1764\"\u003eCompatible with most channel-style vacuum sealers using the included VacMouse® strips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDRY AGING GUIDE\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 1: \u003c\/strong\u003eAt least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 2: \u003c\/strong\u003eUMAi Dry will relax and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 4-5: \u003c\/strong\u003eBond begins to form; you may notice colour change.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 10:\u003c\/strong\u003e The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 21: \u003c\/strong\u003eThe bark is firm and dark, mostly even in colour, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mould, which is OK. Grey, blue, green, or black mould is bad news.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDAY 28-45: \u003c\/strong\u003eThe meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal, the meat is still protected in its “custom dry aging\" space.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant Note:\u003c\/strong\u003e UMAi Dry provides a customized dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! \u003cstrong\u003eThis is normal\u003c\/strong\u003e as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.\u003c\/p\u003e\n\u003cp data-start=\"2310\" data-end=\"2374\"\u003eComplete step-by-step instructions are included with every pack.\u003c\/p\u003e\n\u003ch3 data-start=\"2310\" data-end=\"2374\"\u003eWHATS INCLUDED\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"wsclh0\" data-start=\"1787\" data-end=\"1833\"\u003e3 × UMAi Dry Small Roast Bags (250 × 500 mm)\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"150fhyv\" data-start=\"1834\" data-end=\"1896\"\u003e5 × UMAi VacMouse® adapter strips for channel vacuum sealers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"ZeroPak","offers":[{"title":"Default Title","offer_id":44103284916312,"sku":"DARST","price":46.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/1728\/8024\/files\/Roast.jpg?v=1785199284"},{"product_id":"umai-charcuterie-dry-curing-bags","title":"UMAi Charcuterie Dry Curing Bags","description":"\u003cp data-start=\"139\" data-end=\"442\"\u003eCraft authentic dry-cured meats at home with UMAi Dry Charcuterie Dry Curing Bags. Whether you're making traditional salami, coppa, lonza or other whole muscle charcuterie, UMAi Dry allows you to dry cure safely in a standard frost-free refrigerator without the need for an expensive curing chamber.\u003c\/p\u003e\n\u003cp data-start=\"444\" data-end=\"783\"\u003eUnlike ordinary vacuum bags, UMAi Dry uses a unique breathable membrane that bonds to the surface of the meat. This creates the ideal dry curing environment by allowing moisture to escape while protecting the meat throughout the curing process, helping develop the rich flavour, aroma and texture that traditional charcuterie is known for.\u003c\/p\u003e\n\u003cp data-start=\"785\" data-end=\"943\"\u003eSimply prepare your meat, vacuum seal it inside the UMAi Dry bag using the included VacMouse® adapter strips (if required), then allow time to work its magic.\u003c\/p\u003e\n\u003cp data-start=\"945\" data-end=\"1019\"\u003eAvailable in \u003cstrong data-start=\"958\" data-end=\"967\"\u003eSmall\u003c\/strong\u003e and \u003cstrong data-start=\"972\" data-end=\"981\"\u003eLarge\u003c\/strong\u003e sizes to suit a range of cured meats.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"945\" data-end=\"1019\"\u003eFEATURES\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-section-id=\"18b4nvm\" data-start=\"1300\" data-end=\"1342\"\u003eCreate authentic dry-cured meats at home\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1bka740\" data-start=\"1343\" data-end=\"1409\"\u003eSuitable for use in a standard frost-free household refrigerator\u003c\/li\u003e\n\u003cli data-section-id=\"abaguo\" data-start=\"1410\" data-end=\"1496\"\u003eBreathable UMAi Dry membrane promotes proper moisture loss while protecting the meat\u003c\/li\u003e\n\u003cli data-section-id=\"8b31al\" data-start=\"1497\" data-end=\"1535\"\u003eNo dedicated curing chamber required\u003c\/li\u003e\n\u003cli data-section-id=\"f0opek\" data-start=\"1536\" data-end=\"1585\"\u003eDevelops traditional flavour, aroma and texture\u003c\/li\u003e\n\u003cli data-section-id=\"k6jrx1\" data-start=\"1586\" data-end=\"1673\"\u003eCompatible with most channel-style vacuum sealers using the included VacMouse® strips\u003c\/li\u003e\n\u003cli data-section-id=\"1kpb7sm\" data-start=\"1674\" data-end=\"1740\"\u003eIdeal for both beginners and experienced home charcuterie makers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eSPECIFICATIONS \u003cbr\u003e\n\u003c\/h3\u003e\n\u003ctable style=\"width: 100.087%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 21.5412%;\"\u003eSpecification\u003c\/th\u003e\n\u003cth style=\"width: 38.8792%;\"\u003eSmall\u003c\/th\u003e\n\u003cth style=\"width: 38.8792%;\"\u003eLarge\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eSalami, pepperoni, chorizo, snack sticks and smaller cured sausages\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eCoppa, lonza, bresaola, larger salami and whole muscle charcuterie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eBag Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003e250 × 275 mm (10 × 11\")\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003e200 × 450 mm (8 × 18\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eSuitable Meat Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eSmaller diameter cured meats\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eLarger whole muscle cuts and large salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eCompatible Vacuum Sealers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eMost channel-style vacuum sealers (using included VacMouse® strips where required)\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eMost channel-style vacuum sealers (using included VacMouse® strips where required)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eRefrigerator Required\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eFrost-free household refrigerator\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eFrost-free household refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eCuring Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eDry curing\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eDry curing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 21.5412%;\"\u003e\u003cstrong\u003eMade In\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eUSA\u003c\/td\u003e\n\u003ctd style=\"width: 38.8792%;\"\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eHOW IT WORKS\u003c\/h3\u003e\n\u003cp data-start=\"2411\" data-end=\"2689\" class=\"PDq2pG_selectionAnchorContainer\"\u003eAfter vacuum sealing, the UMAi Dry membrane naturally bonds to the surface of the meat, creating the ideal environment for dry curing. As moisture slowly escapes, flavour concentrates and the meat develops the characteristic texture and aroma of traditionally cured charcuterie.\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2691\" data-end=\"2795\"\u003eDetailed curing instructions are included with every pack to help you achieve the best possible results.\u003c\/p\u003e\n\u003ch3 data-start=\"2691\" data-end=\"2795\"\u003eHOW TO USE\u003c\/h3\u003e\n\u003cp data-start=\"242\" data-end=\"367\" class=\"PDq2pG_selectionAnchorContainer\"\u003eCreating traditional dry-cured meats at home is simple with UMAi Dry Charcuterie Bags and a standard frost-free refrigerator.\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col data-start=\"369\" data-end=\"1795\"\u003e\n\u003cli data-section-id=\"br2v1b\" data-start=\"369\" data-end=\"519\"\u003e\n\u003cstrong data-start=\"372\" data-end=\"400\"\u003eSelect your cut of meat.\u003c\/strong\u003e Popular choices include pork belly for pancetta, pork shoulder for coppa (capocollo), and pork tenderloin for lonzino.\u003c\/li\u003e\n\u003cli data-section-id=\"8gy32y\" data-start=\"521\" data-end=\"819\"\u003e\n\u003cstrong data-start=\"524\" data-end=\"549\"\u003eApply your curing mix\u003c\/strong\u003e according to your chosen recipe. A typical base cure consists of approximately \u003cstrong data-start=\"629\" data-end=\"647\"\u003e3% kosher salt\u003c\/strong\u003e and \u003cstrong data-start=\"652\" data-end=\"675\"\u003e0.25% Instacure® #2\u003c\/strong\u003e by the weight of the meat. Place the meat in a sealed bag or container and refrigerate for around \u003cstrong data-start=\"774\" data-end=\"787\"\u003etwo weeks\u003c\/strong\u003e, or as directed by your recipe.\u003c\/li\u003e\n\u003cli data-section-id=\"wfqpvb\" data-start=\"821\" data-end=\"1018\"\u003e\n\u003cstrong data-start=\"824\" data-end=\"854\"\u003eVacuum seal the cured meat\u003c\/strong\u003e inside the appropriate UMAi Dry Charcuterie Bag. If you're using a channel-style vacuum sealer, use the included VacMouse® adapter strips to achieve a proper seal.\u003c\/li\u003e\n\u003cli data-section-id=\"1w7d34d\" data-start=\"1020\" data-end=\"1179\"\u003e\n\u003cstrong data-start=\"1023\" data-end=\"1048\"\u003ePlace the bagged meat\u003c\/strong\u003e on an open wire rack inside a clean, frost-free refrigerator. Good airflow around the meat is essential for successful dry curing.\u003c\/li\u003e\n\u003cli data-section-id=\"tznlrc\" data-start=\"1181\" data-end=\"1429\"\u003e\n\u003cstrong data-start=\"1184\" data-end=\"1222\"\u003eAllow time for the curing process.\u003c\/strong\u003e Most charcuterie takes \u003cstrong data-start=\"1246\" data-end=\"1262\"\u003e6 to 8 weeks\u003c\/strong\u003e to mature, although larger cuts may require longer. During this time, the UMAi Dry membrane creates the ideal environment for moisture loss while protecting the meat.\u003c\/li\u003e\n\u003cli data-section-id=\"1t5s5ec\" data-start=\"1431\" data-end=\"1658\"\u003e\n\u003cstrong data-start=\"1434\" data-end=\"1457\"\u003eMonitor the weight.\u003c\/strong\u003e Most dry-cured meats are ready once they have lost approximately \u003cstrong data-start=\"1523\" data-end=\"1561\"\u003e30 to 40% of their original weight\u003c\/strong\u003e, resulting in concentrated flavour and the firm texture associated with traditional charcuterie.\u003c\/li\u003e\n\u003cli data-section-id=\"5a3ohs\" data-start=\"1660\" data-end=\"1795\"\u003e\n\u003cstrong data-start=\"1663\" data-end=\"1690\"\u003eSlice thinly and enjoy.\u003c\/strong\u003e Once fully cured, your homemade charcuterie is ready to serve on platters, sandwiches or grazing boards.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"1797\" data-end=\"1963\"\u003e\u003cstrong data-start=\"1797\" data-end=\"1805\"\u003eTip:\u003c\/strong\u003e Always follow a trusted curing recipe, accurately weigh your curing ingredients, and use digital scales to monitor weight loss throughout the curing process.\u003c\/p\u003e\n\u003ch3 data-start=\"2691\" data-end=\"2795\"\u003eWHATS INCLUDED\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe contents vary depending on the size selected.\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eIncludes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSmall\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3 UMAi Dry Small Charcuterie Bags and 5 VacMouse® adapter strips\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLarge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3 UMAi Dry Large Charcuterie Bags and 5 VacMouse® adapter strips\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"ZeroPak","offers":[{"title":"SMALL","offer_id":44471116365912,"sku":"CHRSM","price":39.95,"currency_code":"NZD","in_stock":true},{"title":"LARGE","offer_id":44471116398680,"sku":"CHRLG","price":43.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/1728\/8024\/files\/UMAi_Charcuterie-Large-exploded_1080x_65879a60-90bc-4996-8124-e89b0f9fb234.webp?v=1785200276"}],"url":"https:\/\/zeropak.co.nz\/collections\/umai-dry-aging-bags.oembed","provider":"ZeroPak","version":"1.0","type":"link"}