The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
10 Issues of
Print Edition
- and -
FREE Digital Edition
for $24.99 a year!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Tips for Drying & Curing Meats At Home

Advertisement

There’s no doubt that it is the era of dried meats. The age-old cheese plate appetizer is now accompanied by the likes of charcuterie, salami, and more.  With the rise in popularity of cured & dried meats we thought it was about time you got up to speed.

The Local Palate & UMAi Dry, a custom technology that gives consumers the ability to craft authentic dry-aged steak and charcuterie right in their own refrigerator, have partnered to give you the tips, tools, & materials for creating your own dry aged steak & dry cured meats at home.

5 Tips for Drying Your Own Meat at Home
Photo courtesy of Umai Dry
Sliced Charcuterie Capicola. Photo courtesy of Umai Dry.
  1. Make sure you have a GOOD vacuum Sealer. UMAi Dry’s is a special membrane bag that helps prevent exchanges of odors while protecting the meal while it ages.
  2. Choose good quality meats. Just because you’re drying or curing them doesn’t mean you should slack on the value.
  3. Pick to work with steak -or- charcuterie and stick with that choice. For steaks we like ribeye, striploin, or sirloin cuts. With charcuterie, we prefer capicola, pancetta, or prosciutto.
  4. Chose a great recipe.
  5. Have a sharp knife. One of our favorite parts of curing meats is the final presentation. A good knife means even, neat slices of meat.