UMAI DRY AGING RECIPES

Steps:

• Trim your pork tenderloin and remove any silver skin.
• Weigh your tenderloin and type the weight in the box above. The box reads, "How much do you want to make?"
• Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
• Once your meat has been vac sealed place it in your refrigerator for 6 days. Be sure to turn and massage the meat daily.
• After 6 days your meat has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. Sprinkle the meat with a little white wine or sambuca then coat the tenderloin with Calabrian chili pepper powder.
• Place the cured/Calabrian pepper coated tenderloin onto a collagen sheet and wrap. Secure with elastic netting or butchers twine. Weigh the meat and record the weight. Finally prick with a sausage pricker.
• Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 35% of the weight has been lost.
• If you plan on drying this in your home refrigerator
• Storage instructions

Steps:

• Trim your pork tenderloin and remove any silver skin.
• Weigh your tenderloin and type the weight in the box above. The box reads, "How much do you want to make?"
• Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
• Once your meat has been vac sealed place it in your refrigerator for 6 days. Be sure to turn and massage the meat daily.
• After 6 days your meat has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. Sprinkle the meat with a little white wine or sambuca then coat the tenderloin with Calabrian chili pepper powder.
• Place the cured/Calabrian pepper coated tenderloin onto a collagen sheet and wrap. Secure with elastic netting or butchers twine. Weigh the meat and record the weight. Finally prick with a sausage pricker.
• Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 35% of the weight has been lost.
• If you plan on drying this in your home refrigerator
• Storage instructions