Instacure #2 – 0.25% of meat weight or about 1 teaspoon per 5 lbs (2.2 kg).Kosher Salt – 3% of meat weight or 66 g per 5 lbs (2.2 kg) (use scale to measure salt).Typical Charcuterie base cure consists of:.Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure.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).Separation is normal- the meat is still protected in its “custom dry aging space.” Day 28-45: The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane.Grey, blue, green, or black mold is bad news. Small white dots may be salts, fat or mold, which is OK. Day 21: The bark is firm and dark, mostly even in color, and almost firm enough to “knock” on.
You may begin to catch an earthy, blue-cheesy, nutty scent. Day 10: The meat should begin to turn mahogany brown.Day 4-5: Bond begins to form you may notice color change.There may be moisture pooling in the corners let time and your fridge take care of that. Day 2: UMAi Dry will relax, and may appear loose as it takes up moisture from the meat.Day 1: At least 75% of the meat surface is in contact with the UMAi Dry membrane.The Steak Dry Aging Process: What to Expect? It’s still protecting your dry aging treasure. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Don’t worry! This is normal as the membrane takes up moisture from the meat.
During the first 24 hours after bagging, UMAi Dry will relax. Important Note: UMAi Dry provides a customised dry aging environment- even when loose. 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. Umai Dry Australia – Artisan Meat Starter Kit
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