Let's Talk BBQ
FORUM SPONSORS => UMAi Dry => Topic started by: teesquare on June 27, 2017, 03:44:09 PM
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I want to be the first to welcome our newest sponsor - UMAi. If you have been watching some of nepas' incredible fermented sausage making, and meat curing - you may know what incredible results can be had without much of the usual expense and inconvenience normally associated with the art and craft of Charcuterie....
But - now for the REALLY big news....
Many have not tried curing their own meats. And - many more may not have an interest in it yet....( give 'em time...they will ;) ;D)
BUT...virtually all folk that love to grill a steak have lusted after the incredible flavor of dry aged beef..... NOW you can dry age your own cuts of meat, using your refrigerator, and without the expense of a fancy box that requires more space in your fridge. I will let others expound on this - but I will tell you I am excited to use these products for myself and am ordering mine today!
T
Website info: https://umaidry.com/
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Thanks, and welcome!
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Welcome UMAi to the LTBBQ Forum.
Good folks here.
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Welcome!
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Welcome
Sent from my iPad using Tapatalk
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Glad to have ya on board. I love dry-aged steaks count me in.............. :thumbup:
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Welcome to the Forum
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Welcome to the best forum on the internet!
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Welcome.
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Welcome!! I have used your products and love them. I just never seem to make enough. The "evaporation rate" is rather high.
Art
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Welcome :)
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Welcome!! I have used your products and love them. I just never seem to make enough. The "evaporation rate" is rather high.
Art
That would be evaporation via consumption.
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Welcome
Sent from my SM-G920P using Tapatalk
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Welcome!! I have used your products and love them. I just never seem to make enough. The "evaporation rate" is rather high.
Art
That would be evaporation via consumption.
I knew what he meant....Art makes some great cured stuff, and I live close enough to benefit! ;D
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Thank you to all the folks that have welcomed us on this forum. We are excited to talk about BBQing, dry aging steak, making charcuterie and dry sausage at home. Just to give some background on our company: We started in 2007 selling UMAi Dry to meat processors and restaurants for dry aging beef in their walk in coolers and cold storage facilities. In Febraury 2009 we started a website that was originally intended as information page for meat processors, however we did add a basic E-commerce capability not thinking it would be used much. Within a day we had our first online sale and it was to an individual customer who wanted to dry age steaks in his fridge. Since that time UMAI Dry is sold worldwide to more than 100 countries to tens of thousands of home chefs who are trying to recreate centuries old food traditions: dry aged steak, dry cured meats and dry sausage. We call this: Creating tradition at Home.
We would like to know what excites you when you think of creating tradition at home.
Here is a couple of brief videos that describe the process of using UMAI Dry to make dry aged steak, charcuterie and dry sausage (we call this salumi):
http://youtu.be/2omDKW7orLc
http://youtu.be/LrbNmST6wSU
http://youtu.be/rXsSKuQv4nA
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THANK YOU VERY MUCH for being a sponsor! After being on your website and seeing Nepas' many post using your products, I will be purchasing from you soon & often.
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The UMAi web site has more videos on dry aging, charcuterie and salumi.
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And...we will be loading many of those here - and on a YouTube channel..... ;)