Unique UMAi Dry membrane technology creates a perfect dry curing environment. Use your home fridge to make capicola, bresaola, prosciutto, pancetta with no mess, no odors. Your result is delicious dry cured meats (charcuterie) that will impress your friends and family. You will be amazed when you create true gourmet charcuterie at home
Suitable for larger charcuterie projects: lonzino, prosciuttini, etc.
Also perfect for tenderloin or filet mignon.
- 3 UMAi Dry Large Charcuterie size: 8x18in / 200x450mm
- 5 UMAi VacMouse adapter strips for channel-type vacuum sealers
- Recipe Collection
Here is how to use UMAi Dry Charcuterie dry curing bags for creating charcuterie:
Select an appropriate cut of meat for your project (Pancetta = pork belly or a pork Capicola “gabagool” = pork shoulder or pork butt Lonzino = pork tenderloin)
Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure.
Typical Charcuterie base cure consists of:
Kosher Salt – 3% of meat weight or 66 g per 2.2 kg (use scale to measure salt)
Instacure #2 – 0.25% of meat weight or about 1 teaspoon per 2.2 kg
Vacuum seal the cured piece of meat into UMAi Dry and place on an open wire rack in your fridge for 6-8 weeks (Yes… good things take time)
Within 6-8 weeks (or longer for larger pieces of meat) that pork belly or pork shoulder will transform into delectable meat candy.
Typically dry cured meats are ready when they have lost 30-40% of their original weight
Slice thin and knock your friends socks off