Sausage Dry-Curing Kit, 1-1/4″ dia

With our new UMAi® drying bags you can now easily make your own Charcuteries and Salumis as well as age steaks, ribeye and roasts without the use of humidity controlled drying chamber. Simply dry the product in your refrigerator !

The UMAi® bags are made from BPA-free polymer and comply with FDA regulations. The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors.

To use, select the bag size according to the type of product you wish to age. Then stuff the bag with the meat and curing & fermenting agents for dry-curing and seal the bag with a vacuum sealer. If you use an external-type vacuum sealer, you will need to use the specialty VacMouse® adapter strips to create air extraction channels in your bag.

Once sealed, the bag is put directly in the refrigerator for dry-aging products. Dry-curing products will first require fermentation for 2-3 days at room temperature and then put into the refrigerator until the product loses 30% of its initial weight.