Product Review: UMAi Dry Curing Kit

The Ranting Reviewer does not get paid or receive any revenue from manufacturers or retailers of products reviewed. I occasionally receive products that I am asked to use and see what I think. I take a look, try them out and tell you all about them.

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UMAi Dry. What can that be?

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Drybag Steak? I am interested!

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Inside was a kit from UMAi Dry which allows you to dry cure any number of meats from artisan Italian hams and salami to aging steaks to bring out their top flavor.

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When I purchased my house, I found that the original owner had a smoker in the garage and in one of the rooms in the basement there were dozens of nails in the beams overhead for hanging smoked meats. While I no longer had the space for curing meats, I had the desire to try it out.

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One of the things you will need is a vacuum sealer. Lucky for me UMAi sent one along.

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I decided to try it out making some of my favorite cured Italian meats. The first is capicola. This is made from the coppa (neck) muscle of a pork shoulder.

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I also wanted to make some prosciutto. Start with an uncured ham and trim off the skin.

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The neck muscle is trimmed and ready for seasoning.

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Same with the ham.

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I purchased a coffee grinder many years ago and when I replaced my coffee maker with a Keurig, I repurposed the grinder for spices.

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The UMAi Dry charcuterie kit comes with curing spice that you will need for the process. Liberally rub both the curing and other spices over the meat.

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Bag it up in a resealable bag and let it sit in the fridge for a week.

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After the week is up, rinse off the curing and spices.

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Here my neighbor Bill is applying paprika on the outside of the coppa.

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You want to tie the meat up so it retains a good shape, but don’t tie it too tight or it will be difficult to remove the string after curing.

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Put the meat in a vacuum seal bag and use your sealer on the wet setting.

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All of the air is removed.

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A double seal on the bag is a good idea to ensure the seal remains tight. The meat goes back in the refrigerator. It is important for air to circulate around the meat, so it is a good idea to put it on a small rack.

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The pieces of the ham also follow a similar path.

Photo Oct 15, 3 57 17 PMThe cure and spices are also applied.

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It is also tied.

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Once out of the fridge the first time (after two weeks), it is also rinsed.

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And vacuum sealed.

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Six weeks later, the capicola looks like this.

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The prosciutto like this after two months.

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For many of these meats you want to get a very thin slice. Lucky for me, I had temporary access to a professional slicer.

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Isn’t that a beautiful piece of prosciutto? The marbling of fat throughout is perfect. See how translucent it is on the left from the thin slicing?

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A cut of the capicola for you. Gorgeous!

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Look at how it just glistens. The paprika delivers that great taste.

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Both cuts of meat were really inexpensive (under $2 a pound each). To purchase the cured meats you are well over $10 a pound (and in many cases approaching $13 or $14).

MY TAKE: The UMAi system is designed to take a variety of meats (like the charcuterie or salami) and cure them. They also have a process for dry aging steaks (that is next up for me). You have to buy the meat, a very few spices and the kit. The rest is time and a little space in your fridge. As the meats age they will lose 30% of their weight, but you will have a high quality result. I loved it. It was interesting and I had the “old world” pride in curing my own meat. If you have someone in your family that loves to experiment in the kitchen, this is a great gift. Because it opens itself up to trying so many different things, it will be the gift that keeps giving for a very long time (plus you hopefully will get to eat the results)! Check out all the great options here.

8 thoughts on “Product Review: UMAi Dry Curing Kit

  1. How was this a review of the product they sent you? Anyone can learn what you just posted and much more in a quick 7 minute YouTube video. if UMAi wants to send me the kit I will happily do it justice…


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