UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon

UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon

$55.99
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UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
  • UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large &amp 2 Small Dry Age Bags for Meat Instacure #2 &amp Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon
UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat Instacure #2 & Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon

UMAi Dry Charcuterie Kit Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat Instacure #2 & Juniper Berries Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Mon

$55.99

- Pioneers in Dry Aging Meat - With over 15 years of experience and expertise, plus multiple award wins, UMAi Dry are the pioneering leader of dry curing and dry age bags for meat. We combine old-world artisan traditions with modern technology so you can make exceptional aged and cured meat at home in 1 to 6 months. - Easiest Hobby Ever - The bags in this dry meat kit are specifically designed for charcuterie. They are not a suitable size for dry aging ribeye, striploin or brisket. If that’s what you’re looking for, check out the other UMAi dry age steak sized bags. - Create Family Traditions - Transform your home into the ultimate steakhouse with UMAi’s dry curing bags and wow your friends and family with gourmet cured meats for charcuterie boards ? without blowing your budget! Serve up delicious capicola, bresaola, prosciutto or pancetta while creating memories that will last a lifetime. - Step By Step Guide - Dry curing meat at home made easy with UMAi Dry. Every purchase of an UMAI dry age bags charcuterie kit includes step-bystep instructions, recipes and links to video guidance from professional meat crafters that guide you through the entire process from start to finish ? your cured meats will have never tasted so good. - No Vacuum Sealer? No Problem! - UMAi’s curing bags are not vacuum bags and do not require a vacuum sealer. Instead, seal using the immersion method. When the bag is in contact with 80% of your meat’s surface, tie off the opening. The UMAi bags moisture and oxygen-permeable membrane create the perfect curing environment that protects the meat from odors and allow safe, delicious dry curing.

Product description

Head to the butchers and select your steak! These UMAi dry age bags for meat have a conveniently large size designed for subprimal cuts of striploin, sirloin and ribeye steak weighing up to 18 lbs. Never dry individual steaks.

Place your steak cut in the dry age bag and seal using the immersion method or a vacuum sealer. To create an optimal dry aging environment, it’s important that at least 80% of the meat is in contact with the UMAi bags.

Store the UMAi dry aging bags on a rack in the refrigerator for 28-45 days. During this time, the dry aging beef will be exposed to oxygen, and moisture will escape, all while retaining the meat's natural flavor.

Peel away the dry age steak bag, shave off the mahogany bark and cut the dry age beef into steaks. Throw them straight on the grill, or store in the freezer for later use. The results? Beautifully dry aged beef that is tender, flavorful, and sure to impress.

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