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
- 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.
- Choose good quality meats. Just because you’re drying or curing them doesn’t mean you should slack on the value.
- 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.
- Chose a great recipe.
- 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.
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