UMAi Dry Large Charcuterie Kit Easy Bundle Pack of 3 8x18 in Dry Aging Bags for 5 lbs of Meat Lonzino Spice Blend & Premixed Curing Salt Create Gourmet Charcuterie Boards in Refrigerator Over 1

- 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. - All You Need to Get Started ? Just prepare a single 5 lb cut?pork butt, pork loin, or beef eye of round. Each kit includes the flavorful Lonzino spice blend and premixed curing salt for one 5 lb project, plus three UMAi Dry charcuterie dry age bags (8x18 in/ 200x450 mm) for up to three projects. Just “Refill” Spice Blend + Premixed Curing Salt. - 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 lonzino while creating memories that will last a lifetime. - Easiest Hobby Ever ? Everything you need to make 5 lbs of world-class charcuterie right in the comfort of your home refrigerator. Just add meat! With the Kit, you skip the math, do not need a scale, and do not need to buy or blend the half-dozen spices needed for a traditional lonzino recipe. - 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 allows 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.