UMAi Dry® Features: NO ORDINARY PLASTIC BAG! UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator. The best part is that no experience is necessary to produce restaurant quality steak & dry cured meats from the comfort of your home. Umai Dry kits allow the user to safely cure or dry age items while being under refrigeration for the entire time thus eliminating uncontrollable environmental factors. Traditionally salami and similar charcuterie products are fermented without the use of refrigeration, if this isn’t done correctly it is likely to result in a very serious case of food poisoning. My Slice Of Life is the authorised reseller of Umai Dry products in Australia! The desire to produce artisan food products safely at home has never been greater and we are very excited to bring this revolutionary product to the Australian market. However, if you are going for a shorter run, such as a couple of miles or less, then you will likely be fine with running on an empty stomach.Umai Dry Australia – 50mm Salami/Sausage Casing(10M)
Not sure what to eat before a run or before your race? Keep reading for a list of the best pre-race foods and pre-workout meals and snacks to fuel a good run.įasted cardio has commonly been associated with improved endurance and weight loss, although more research needs to be done on the benefits. You might “hit the wall” or “run out of gas.” If you eat too much (or, again, the wrong types of foods), you may find yourself running for the nearest bathroom, bloated, nauseated, doubling over with side stitches, or feeling sluggish. If you don’t eat enough, or if you eat the wrong types of food, you may not have enough energy to push your body. Running is a metabolically demanding form of exercise, particularly if you're doing a long run or a hard interval workout.įailing to eat the right foods before your run can make or break how you feel on the run and how your body performs. Runners know that in order to have your best workout, you have to be properly fueled. Grilled duck breast with spicy orange sauce recipe This duck breast recipe is incredibly simple to make, but it tastes sophisticated enough to wow anyone around your picnic table. There's no reason why it shouldn't steal the show at your next barbecue. After all, duck breast is a reasonably priced, incredibly versatile, succulently juicy, rich, and gamey piece of meat. Duck is delicious, and while it tends to be reserved for more fine-dining situations in the States, there's no reason it shouldn't nestle in next to the other blue-collar ingredients on your grill. Grilled duck breast may not be the first thing that comes to mind when it's time to fire up the grill, but maybe it should be. But what about the more obscure (albeit delicious) grilled meals? Of course, barbecue chicken, hot dogs, and ribs are what summer love is made of, but isn't there more to the smoky, charred fun than these usual suspects? We say yes. It's that signature smoky campfire smell and flavor that invokes feelings of summertime happiness, and from May to August, we can't get enough. There's (almost) nothing that can't be improved by a quick trip to the firy grill grates. Give us your burgers, your steaks, your chops, your fish, and your brats. This deal gets you 55% off a steak bundle, delivered to your doorĨ Best Dry Rubs for Barbecue To Rub Your Meat With This 2022Īging Spirits: 7 Ways to Enhance Your Alcohol at Home Want to learn more? Check out the video below to watch the process in action, and grab your own kit at. Charcuterie cures perfectly in one to six months, resulting in traditional, cave-quality capicola, bresaola, pancetta and more. When the meat is ready, simply shave away the bark to reveal a beautifully tender and juicy dry-aged piece of meat.
During the process, a hard mahogany bark forms over the meat with no mess or odor. So how exactly does UMAi Dry work? Using a special polymer membrane to seal the meat, it allows moisture release and oxygen exchange to dry-age beef in your refrigerator in just four to six weeks, no hanging or storage rooms required. “Having grown up with a father who was passionate about food – and a charter subscriber to Gourmet Magazine – I was taught and still believe meat deserves to be eaten with respect.” “I deeply appreciate the tradition and artistry of food,” Thea Lopatka, company co-founder, said. Want To Make Your Own Sausage? Start With ‘NdujaĬan’t Go Out? Make Your Own Teriyaki Chicken You should be dry brining your steaks - here’s why
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