{"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\/products\/umai-charcuterie-dry-curing-bags","provider":"ZeroPak","version":"1.0","type":"link"}