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With UMAi Dry® Artisan Meat Kits, you can craft authentic dry aged steak & charcuterie in your home fridge. Help us bring these to you!
With UMAi Dry® Artisan Meat Kits, you can craft authentic dry aged steak & charcuterie in your home fridge. Help us bring these to you!
With UMAi Dry® Artisan Meat Kits, you can craft authentic dry aged steak & charcuterie in your home fridge. Help us bring these to you!
138 backers pledged $18,887 to help bring this project to life.

About this project

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ARTISAN MEAT KIT - DRY AGE STEAK AND CHARCUTERIE AT HOME

$18,887

138

What is dry aged beef?

For millenia the taste of aged meat has been revered by man. Beef was left hanging in barns for weeks to mature and achieve the flavor that makes steak that special meal that we crave. Dry aged steak is still the gold standard for beef. Because of high cost most beef today isn't dry aged, but rather "wet aged" - left aging in ordinary air and water tight plastic bags. 

Dry aging is the true way to extract the best texture and taste from a good steak. During dry aging, the enzymes inside the meat tenderize and transform the beef like fine wine. Dry aging is the ultimate form of aging beef, it tenderizes the meat, intensifies the beefy flavor and imparts the nutty, oaky flavor unique to the old fashioned dry aged steak. Top tier steak houses around the world serve dry aged beef. UMAi Dry® makes it possible for anyone with a fridge create the original slow food.

What is Charcuterie? (shar-KOO-ta-ree)

Charcuterie is the original method of meat preservation by curing it in salt and spices, then allowing it to air dry for weeks, months or years. Examples of such products are traditional Italian delicacies capicola, prosciutto, pancetta, bresaola and other dry cured meats.

 Prior to the introduction of UMAi Dry®, the dry aging and dry curing process required aging in special temperature and humidity-controlled environments like caves.

UMAi Dry® Artisan Meat Kits make it possible to create traditional dry cured meats in your fridge. Yes, that fridge that you open and close, day in and day out becomes your personal dry aging and dry curing "vault".

Our Story

Back in 2007 UMAi Dry® - a company in Minneapolis developed technology to dry age steak and dry cure meats in regular refrigerators and restaurant walk-in coolers. UMAi Dry® product was originally destined for meat processors and butcher shops who use the product commercially, but soon gained popularity with home users who purchased our fairly primitive kits online. In 2011 UMAi Dry® received the Product Innovation Award from National Restaurant Association and improved the kits so that our packs can be used with ordinary household channel vacuum sealers. Until now we relied on other commercially available vacuum sealers like the Foodsaver. 

Now UMAi Dry® would like to offer our newly re-designed kits to meat artisans everywhere through kitchen and grilling stores. That means with your help your friends will be able to buy the kits and supplies from local stores.

UMAi Dry® is a special membrane like material that creates an ideal aging environment for each piece of meat and protects it against contaminants, mold, odors and off- flavors. UMAi Dry® is BPA free and complies with all Food safety regulations in US, Canada and Europe.

 Check out here how the UMAi Dry® allows the meat to age over 28 days. It creates the ideal aging environment for each piece of meat.                        Its easy and amazing!

Our goal is to make this technology widely available to consumers everywhere and to teach our meat connoisseur friends how simple it is to create and enjoy the original slow food: Dry Aged Steak and Charcuterie. This requires a substantial investment of capital. We are looking for our backers to help us put UMAi Dry® Kits into retail stores worldwide.

Artisan Meat Kit

The Artisan Meat kit is a complete system that make it possible to safely, affordably and reliably create authentic Dry Aged Steak and Artisan Charcuterie like Coppa/Capicola, Pancetta, Prosciutto, Bresaola and more in a regular home fridge.

Artisan Meat Kit contents
Artisan Meat Kit contents

Artisan Meat Pack - Dry Aged Steak

Here is how UMAi Dry® works for creating the ultimate dry aged steak:

1. Select a well marbled subprimal cut of beef (full ribeye, striploin or sirloin)

2. Vacuum seal it into UMAi Dry®

3. Place on an open wire rack in your fridge and age for 4-6 weeks

4. Watch the meat age and develop the unique dry aged flavor only time can deliver

5. At the end of the aging period, trim off the outside "bark" and cut into steaks

6. Grill to perfection and impress yourself and your peeps

 Artisan Meat Pack - Charcuterie

 Here is how UMAi Dry® works for creating charcuterie:

1. Select an appropriate cut of meat for your project (say its a pork belly to make Pancetta or a pork shoulder to make Capicola "gabagool")

2. Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure

3. Vacuum seal the cured piece of meat into UMAi Dry® and place on an open wire rack in your fridge for 6-8 weeks (yes..good things take time)

4. By the end of 6-8 weeks that pork belly or pork shoulder will transform into delectable meat candy. Slice thin and knock your friends socks off with the most awesome Charcuterie plate. 

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Our Mission

Everything we do is to make this type of technology and this aging method accessible and widely available to consumers. In turn, we hope to give people incredible culinary experiences. To achieve our mission, our kits and packs need to be very affordable and dead simple to use. 

How does the Artisan Meat Kit work?

UMAi Dry® looks like an ordinary plastic bag, but it is a special membrane.

UMAi Dry® is not a vacuum bag and is not designed to maintain vacuum for long period of time. The vacuum sealer simply provides a means to bring the meat into contact with UMAi Dry® to allow efficient moisture transfer. Over the course of aging UMAi Dry® will stick to the meat and release moisture and allow oxygen to enter, while protecting the meat from mold, odors and other contamination. Keeping your fridge and meat clean and safe.

In order to apply UMAi Dry® with a vacuum sealer a specially designed strip called the VacMouse® is inserted into the bag to allow air to be drawn out by the sealer. The VacMouse® then becomes part of the seal.

After the air has been drawn out the meat is ready to be placed in the fridge on an open wire rack to allow the time do its magic.

Dry Aging in the fridge
Dry Aging in the fridge

Over the course of time the meat will darken and in the case of dry aging beef will form a dark hard crust.

Dry Aged Striploin
Dry Aged Striploin

When you shave off the crust you will find the most beautiful tender beef that has been enhanced by the gift of time.

Trimming Dry Aged Striploin
Trimming Dry Aged Striploin

The steaks will be the most tender and flavorful that you have ever served and the best part is... you did it all yourself

Dry Aged NY Strip Steaks
Dry Aged NY Strip Steaks

Added reward: UMAi Dry® 32 mm Sausage Kit

Yes you can made dry sausage with UMAi Dry® here is how:

Status


Progress

The redesign of UMAi Dry Artisan Meat Kit began in September 2014. The new kit and refills required redesign so that it can be marketed on a store shelf. This involved an UMAi Dry® proprietary sealer and new packaging for the kits and packs. Since that time, we've gone through several product iterations to get to the design that we feel is ideal for the home chef. We've completed the design and engineering and are in the process of producing a few inaugural units that we should be able to ship out in June.

What's left

To complete this project we need to produce the standardized units and begin the introduction of the UMAi Dry Artisan Kit into retail distribution like kitchen and grilling stores everywhere. We are fairly confident that with your help this process can be completed by September 2015. 

We need a Community to Realize Our Goals

We're extremely thankful for the support we've received from customers. But we need even more support to make sure that we can continue to provide a product that is an amazing value. 

Thanks so much!

Risks and challenges

UMAi Dry® has a team with extensive manufacturing experience. Specifically, our project benefits from the following key facts:
- We have a history of designing and manufacturing quality products in-house for over 5 years.
- The UMAi Dry Artisan Meat Kit is the result of detailed and careful planning and product testing.
- We have previously designed and manufactured similar products.
- We will not release a product that has not gone through extensive and thorough quality and safety testing.

Despite our expertise and careful planning, there are risks to the project. We've identified and outlined the following key risks to our project below:

1. RISK DUE TO EXCESS DEMAND:

We're fortunate to do our own manufacturing. Should we receive support in significantly in excess of our anticipated demand, there could be delays in backers receiving their products.

If demand is extraordinary, we could be forced to expand our manufacturing facility, which could further delay our project.

2. RISK DUE TO SUPPLIERS:

We have long-standing relationships with our suppliers. In addition, we have a very robust supply chain for components. However, it is not impossible that our project gets delayed due to problems with a supplier.

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FAQ

  • If you own a manual Foodsaver like 2000 series models that have and a lid and latch, it will work with UMAi Dry® Artisan Meat Packs. However, if the model you own is an automatic one like 3000 or 4000 series, it will not work.
    The UMAi Dry® Vacuum Sealer that comes in the Kit is perfect for sealing UMAi Dry® material.
    For more information on sealer compatibility you can go to www.umaidry.com

    Last updated:
  • There are many videos on the UMAiDry Youtube channel, as well as at www.umaidry.com/watchhow.

    Last updated:
  • While Kickstarter prevents you from pledging for multiple rewards, we have seen how other Kickstarter campaigns like Exploding Kittens worked around it. So, let's give their method a try!

    JUST pledge $20 more for each extra Dry Aging Pack, $25 for each extra Charcuterie Pack and similar multiples for whichever Kit reward you would like to add on to your original pledge reward.

    If you pledge more for extra rewards, please send a message through the CONTACT ME button and let us know what you want.

    You can make changes to your pledge at any time during the campaign.

    Last updated:
  • The easy answer--enough for THREE subprimals of beef (full striploin, boneless ribeye or heart of sirloin) and FIVE charcuterie projects.

    Here are the details of what the Artisan Meat Kit includes:
    1- Artisan Dry Aged Steak Pack (for three 12-16 lb Subprimal Ribeye, Striploin or Sirloin cuts)
    1- Artisan Charcuterie Pack (for five dry curing projects, up to 30 lb of meat)
    1- UMAi Dry® Vacuum Sealer
    Recipes and Illustrated Instructions

    The project contains illustrations with labels to show you what exactly it all looks like.

    Last updated:
  • The Artisan Dry Aged Steak Pack includes:
    Enough to dry age three 12-16 lb Subprimal Ribeye, Striploin or Sirloin cuts
    3- UMAi Dry® Ribeye/Striploin Bags
    5- VacMouse® vacuum adapter strips
    (for use with manual vacuum sealer)
    Illustrated Instructions

    A vacuum sealer is NOT INCLUDED, but you can use just about any manual FoodSaver-type vacuum sealer with a lid and a latch. Most of the new, automated vertical design sealers make it very difficult to impossible to apply UMAi Dry®.

    Last updated:
  • The Artisan Charcuterie Pack includes:
    Enough for five dry curing projects!
    2- UMAi Dry® Large Charcuterie
    3- UMAi Dry® Small Charcuterie
    Instacure #2 Curing Salt (enough for 30 lb of meat)
    Juniper berries
    5- VacMouse® Vacuum Adapter Strips
    (for use with manual vacuum sealer)
    Recipes and Illustrated Instructions

    A vacuum sealer is NOT INCLUDED, but you can use just about any manual FoodSaver-type vacuum sealer with a lid and a latch. Most of the new, automated vertical design sealers make it very difficult to impossible to apply UMAi Dry®.

    Last updated:
  • Dry age full sub primal steak cuts, never individual steaks.
    Choose your preferred grade and type of beef (Choice or Prime; Organic or Commodity; Grassfed or Grain-finished; striploin, boneless ribeye or sirloin).
    Prepare a place in a modern frost free refrigerator. You will need a rack to elevate the meat so that there is good airflow to all sides.

    INSTRUCTIONS:
    Seal meat into UMAi Dry® with manual vacuum sealer.
    Rest on open wire rack in home fridge for good air flow to all sides of meat… and allow time to transform the meat like fine wine!
    Dry age 28-45 days.
    Trim and steak out.
    Eat within 3-4 days or vacuum seal individual steaks and freeze.

    Last updated:
  • Create dry cured meats such as Capicola, Pancetta, Lonza, Bresaola, Prosciutto, Guanciale, and more.

    INSTRUCTIONS:
    Select recipe (several included--or check the umadry.com recipe archive for lots more!).
    Purchase correct meat cut and weight.
    Measure Instacure #2 (included), Kosher salt and spices.
    Coat meat, tie to shape and cure in closed container moving daily for two weeks.
    Rinse and seal meat into UMAi Dry® with manual vacuum sealer.
    Rest on open wire rack in home fridge for good air flow to all sides of meat… and allow time to transform the meat like fine wine!
    Dry curing is complete when charcuterie has lost 35-40% of its original weight.
    Slice and enjoy--or vacuum seal to prevent further loss of moisture.

    Last updated:
  • Our UMAi Dry® Artisan Meat Kit includes a branded sealer we have been testing, sourcing and selling for the past three years.
    We have found it reliable and very compatible with the sealing requirements of UMAi Dry®, as well as regular vacuum sealing for preservation.
    It is also compact, so it doesn't take up a lot of space.

    Specifications:
    110V /60Hz, 100W
    230V / 50Hz,110W
    UL and CE approval
    30cm long sealing bar
    2.5mm wide sealing bar
    Gear motor and piston pump
    Vacuum pressure up to -0.75 Bar ( -75 Kpa) Max

    Last updated:

Support this project

  1. Select this reward

    Pledge $10 or more About $10

    Our illustrated e-resource:
    Creating “the Original Slow Food” at Home
    with recipes and history of artisan meat craft

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    Pledge $20 or more About $20

    UMAi Dry® Artisan Meat Dry Aged Steak Pack
    Will retail for $25
    --Free shipping in USA--
    (requires manual vacuum sealer)

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    Pledge $25 or more About $25

    UMAi Dry® Artisan Meat Charcuterie Pack
    Will retail for $30
    (requires manual vacuum sealer)

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    Pledge $30 or more About $30

    THE BEST OF UMAI DRY DVD: Get a DVD with the greatest hits from UMAi Dry®. Videos that show you how to create the Original Slow Food Dry Aged Steak, Charcuterie and even Dry Sausage right in your own kitchen. UMAi Dry has produced these videos over the past 3 years. Many of our friends tell us that the videos are a useful tool.
    ----Free shipping to anywhere on this planet that gets regular mail

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  5. Select this reward

    Pledge $35 or more About $35

    UMAI DRY SAUSAGE KIT: This is the famous UMAi Dry® Sausage Kit ---Retails for $40.00 ----

    Make Pepperoni, Saucisson Sec, Snack Sticks & more!
    Includes:
    30 ft. (10m) UMAi Dry® 32mm (1.25in) sausage casing
    Suitable for 12-15 lbs (5.5-7kg) of meat
    Instruction and recipe booklet
    6 tsp. of InstaCure #2 (for 30 lbs/14kg of meat)
    1 packet Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)
    12 tsp. of Powdered Dextrose
    Zip ties included for easy, secure closure of casings
    This kit does not require use of a Vacuum Sealer
    See our video for making pepperoni with UMAi Dry®

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    Pledge $99 or more About $99

    SUPER Early Bird: UMAi Dry® Artisan Meat Kit
    Available in 110V (U.S&Canada)
    Will retail for $170

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    Pledge $99 or more About $99

    SUPER Early Bird: UMAi Dry® Artisan Meat Kit
    Available in 220V (Europe/Asia/Australia)
    Will retail for $170

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    Pledge $120 or more About $120

    EARLY BIRD: UMAi Dry® Artisan Meat Kit
    Available in 110V (U.S&Canada)
    Will retail for $170

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    Pledge $120 or more About $120

    EARLY BIRD: UMAi Dry® Artisan Meat Kit
    Available in 220V (EU/Asia/Australia)
    Will retail for $170

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    Pledge $150 or more About $150

    ULTIMATE DAD GIFT: Get the UMAi Dry® Artisan Meat Kit for Fathers' Day (US and Canada only).
    Only a few of the inaugural units will be made to ship out in June!
    --- Free shipping in USA and Canada ---
    Available in 110V (U.S.&Canada)
    Will retail for $170

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    Pledge $150 or more About $150

    ULTIMATE DAD GIFT: Get the UMAi Dry® Artisan Meat Kit for Fathers' Day (tell dad it is on the way!).
    Only a few of the inaugural units will be made to ship out in June!
    Available in 220V (EU/Asia/Australia)
    Will retail for $170

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  12. Select this reward

    Pledge $2,500 or more About $2,500

    MASTER THE ART OF CHARCUTERIE: Make it a party!! We will PERSONALLY fly out to your hometown* to teach you and four friends how to dry age steak and dry cure capicola. We will make this inaugural event of your Meat Crafters inner circle unforgettable. We'll bring incredible dry aged steak, home crafted charcuterie and plenty of inspiration. We'd love to meet you and thank you for your support in this campaign by making you and your friends Meat Geeks. You also get one of the first UMAi Dry® Artisan Meat Kits, hand delivered by us.
    *US and Canada

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Funding period

- (30 days)