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Dry Ageing & Charcuterie Bags

My Slice Of Life is the authorised re-seller 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. 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. 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. The best part is that no experience is necessary to produce restaurant quality steak & dry cured meats from the comfort of your home.

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Bactoferm Cultures Bactoferm T-SPX Meat Starter Culture 25g
Rated 5.00 out of 5
$26.95

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*Express Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item

Bactoferm(tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages.
Each 25-gram packet of Bactoferm(tm) T-SPX will do 100kg of meat.

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Dry Ageing & Charcuterie Bags Cure #2 (Curing Salt) – 500g
Rated 5.00 out of 5
$9.95

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*Registered Postage Australia Wide
*International Postage UNAVAILABLE for this item

Curing salts with a combination of Nitrites & Nitrates are required for safe long term slow processing of AIR dried meats. This cure is equivalent to Prague powder or Insta cure #2.

DO NOT USE A CURE CONTAINING NITRATES FOR MEATS LIKE JERKY, SEMI DRIED SAUSAGES OR BACON. NITRATES NEED TIME TO BREAK DOWN BEFORE HUMAN CONSUMPTION.

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Dry Ageing & Charcuterie Bags Juniper Berries $19.95 – $74.95

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*Registered Postage Australia Wide (price is dependent on quantity chosen)
*International Postage UNAVAILABLE for this item

A savoury berry famous for flavouring English Dry Gin and is used in European game dishes in salami/charcuterie meats. Juniper berries also go well with chicken.

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Dry Ageing & Charcuterie Bags Misty Gully Dry Aged Steak Banquet Bags – Medium $39.95

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*Registered Postage Australia Wide
*International Postage Cost Will Vary

Meat aged for around 21 days will develop a depth of flavour and texture that will improve it dramatically. You can turn a sub prime piece of beef into something amazing. Unlike ordering at a restaurant, you wont be forking out $75 a pop! The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

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Dry Ageing & Charcuterie Bags Misty Gully Salami Casings Banquet Bags – 50mm $23.95

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*Registered Postage Australia Wide
*International Postage Cost Will Vary

Fill casings (no soaking required), smoke your salamis and hang them, air dry them or cure them in the refrigerator. These are suitable as a replacement for fibrous casings and have the inbuilt Danish Banquet Bag technology to make your drying/aging even safer and quicker.

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Dry Ageing & Charcuterie Bags Misty Gully Salumi / Charcuterie Banquet Bags – Small $34.95

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*Registered Postage Australia Wide
*International Postage Cost Will Vary

These are a truly unique and revolutionary product. Processing cured meats and salamis in the traditional methods has always been something that for most of us living in Australia, has been impossible due to our climate. But now you can do it safely in your own refrigerator and take out the potential of the meat picking up germs from the environment by putting your meat or salami in a Banquet Bag.

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Dry Ageing & Charcuterie Bags

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