Umai Dry Curing Bags Get Professional Results With Unbeatable Taste From The First Time You Try! Our Story Umai Dry (""Ooh-My Dry"") Is A Unique, Scientifically Proven, Chef-Tested Technology That Allows Anyone To Craft Custom Dry Aged Steak, Charcuterie Or Slow-Fermented Dry Sausage At Home. Starting Back In 2007, We Have Been Pioneers In The Industry And Are Backed By Loyal Customers And Awards To Prove It! Since Winning The 2011 Product Innovation Award From National Restaurant Association, Weve Been The Go-To Dry Aging Product For At-Home Meat Crafters. Umai Advanced Technology Umai Dry Is Not A Plastic Vacuum Bag. Its A Moisture And Oxygen-Permeable Membrane, Which Does Not Require Vacuum Sealing Before Dry Curing. The Environment Created By Umai Dry Membrane Technology Creates Charcuterie Meat Cuts With No Mess And No Odors. The Bags Prevent Contamination, And The Air Pockets Inside Pose No Risk. Protected, Simple And Delicious Meat! 12 Steps To Charcuterie Perfection 1. Trim Your Meat To Shape 2. Measure & Blend The Cure 3. Coat Your Meat With Cure 4. Seal In Plastic To Cure 5. Refrigerate For 14 Days 6. Turn While Curing 7. Rinse After Curing 8. Tie The Meat To Shape And Add Any Coating Spices 9. Seal In Umai Dry Bag 10. Rest On An Open Wire Rack In The Fridge 11. Dry For 1-6 Months 12. Peel Away The Umai Dry Bag And Slice Whats Included? - 5 X Umai Dry Curing Bags, 2Pcs: 8 X 18 , 3Pcs: 10 X 11"" - 5 X Umai Vacmouse Adapter Strips For Use With Your Vacuum Sealer. (Vacuum Sealer Is Not Required To Use These Bags). - Juniper Berries & Instacure #2 For Curing Up To 30 Lbs Of Meat. - Target Weight Labels - Step-By-Step Set Of Instructions Plus Links To Video Guidance From Professional Meat Crafters, Recipes, And Our Interactive Help Center. Create And Enjoy Wonderful Charcuterie Meats Worthy Of A Michelin Star With Umai.
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