UMAi Charcuterie Dry Curing Bags

Craft 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.

Unlike 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.

Simply 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.

Available in Small and Large sizes to suit a range of cured meats.

FEATURES

• Create authentic dry-cured meats at home
• Suitable for use in a standard frost-free household refrigerator
• Breathable UMAi Dry membrane promotes proper moisture loss while protecting the meat
• No dedicated curing chamber required
• Develops traditional flavour, aroma and texture
• Compatible with most channel-style vacuum sealers using the included VacMouse® strips
• Ideal for both beginners and experienced home charcuterie makers

SPECIFICATIONS 

HOW IT WORKS

After 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.

Detailed curing instructions are included with every pack to help you achieve the best possible results.

HOW TO USE

Creating traditional dry-cured meats at home is simple with UMAi Dry Charcuterie Bags and a standard frost-free refrigerator.

1. Select your cut of meat. Popular choices include pork belly for pancetta, pork shoulder for coppa (capocollo), and pork tenderloin for lonzino.
2. Apply your curing mix according to your chosen recipe. A typical base cure consists of approximately 3% kosher salt and 0.25% Instacure® #2 by the weight of the meat. Place the meat in a sealed bag or container and refrigerate for around two weeks, or as directed by your recipe.
3. Vacuum seal the cured meat 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.
4. Place the bagged meat on an open wire rack inside a clean, frost-free refrigerator. Good airflow around the meat is essential for successful dry curing.
5. Allow time for the curing process. Most charcuterie takes 6 to 8 weeks 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.
6. Monitor the weight. Most dry-cured meats are ready once they have lost approximately 30 to 40% of their original weight, resulting in concentrated flavour and the firm texture associated with traditional charcuterie.
7. Slice thinly and enjoy. Once fully cured, your homemade charcuterie is ready to serve on platters, sandwiches or grazing boards.

Tip: Always follow a trusted curing recipe, accurately weigh your curing ingredients, and use digital scales to monitor weight loss throughout the curing process.

WHATS INCLUDED

The contents vary depending on the size selected.