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UMAI DRY ARTISAN MEAT KIT HOW TO

Preserve as much “meat glue” as possible.

Slide meat into the UMAi Dry bag be careful not to snag the bones.

To 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.

The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap. Slide meat out of packaging and rest on clean surface.

Prepare clean surface using kitchen parchment or foil.

Pull out and discard the original packaging.

Slide UMAi Dry over meat and original packaging.

Keep meat covered in its original packaging.

Fold back a 2-3 inch cuff of the UMAi Dry opening to keep it clear of purge or fat.

Make sure the opening is wide enough for the meat to slide through easily.

Cut open packaging on the wider end of the meat, and drain off excess purge.

Scrub the exterior processor packaging with soap and water.

STEP 1: Clean Transfer Meat into your Ribeye/Striploin Dry Aging BagsĪim for a clean transfer from the original packaging to UMAi Dry®.

Product Dimensions: W 10cm X L 37cm X H 6cm.

Compatible with all Proline Vacuum Accessories.

Perfect for sealing large quantities of food at one time.

The ease and convenience of preserving and extending the freshness of your food will become an indispensable part of your food preparation and can extend food freshness for up to 5 times longer than conventional storage methods. 1 Artisan Charcuterie Pack (for five dry curing projects, up to 30 lb of meat).1 Artisan Dry Aged Steak Pack (for three 12-16 lb Subprimal Ribeye, Striploin or Sirloin cuts).The UMAi Dry Aged Steak Starter Kit is the perfect way to start crafting your own dry-aging steaks. UMAi Dry® is a special membrane, not a vacuum bag.UMAi Dry® Features: NO ORDINARY PLASTIC BAG! UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator. The best part is that no experience is necessary to produce restaurant quality steak & dry cured meats from the comfort of your home. Umai Dry kits allow the user to safely cure or dry age items while being under refrigeration for the entire time thus eliminating uncontrollable environmental factors. Traditionally salami and similar charcuterie products are fermented without the use of refrigeration, if this isn’t done correctly it is likely to result in a very serious case of food poisoning. My Slice Of Life is the authorised reseller of Umai Dry products in Australia! The desire to produce artisan food products safely at home has never been greater and we are very excited to bring this revolutionary product to the Australian market. Each bag comes with a “Vac Mouse.” Check out this video.īottom line, if you love tender and great tasting steak without having to buy expensive imported beef, this is for you.Umai Dry Australia – Artisan Meat Starter Kit As long as you have most of your meat in contact with your bag, it’s all good. Bear in mind that these are NOT vacuum bags so you will not have a true vacuum, but will have air pockets in the bag. If you do have a vacuum sealer, you can use this method to seal the bag. Be warned, the ending will get your mouth watering.

UMAI DRY ARTISAN MEAT KIT HOW TO

This video is a step-by-step guide on how to do Immersion Sealing. As with vacuum sealing, you want good contact with the bag.

In our opinion, this is the most effective method and does not require a vacuum sealer at all. With both methods, the goal is to have as much of the surface of the meat in contact with the bag. There are 2 ways to seal the meat in the dry aging bag. 35 days is good for adding additional dry aged meat flavor. 21 days should be minimum for a tender steak. The membrane also keeps flavors that may be next to it OUT of the meat so you won’t get any cross contamination of flavors. The specially designed membrane allows air to enter so that drying effects takes place while allowing moisture to leave. The Dry Aging Bag creates an environment to age the meat in your every day refrigerator. With the UMAi Dry Aging Bags, you can dry age a subprimal (uncut) strip loin, ribeye, or most any subprimal piece of meat to make it awesome. Traditionally, dry aging requires a special unit that maintains a temperature of 35-40F as well as low humidity. Dry aging will make a cheap piece of meat you get at your local market into a much more tender steak bursting with flavor. One thing that is is not done to improve poor quality steaks is dry aging. Dry Aging Thai Beef to make Great Steaks!Įveryone knows that Thai Beef is not that great.