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Umai Dry Australia – ‘Trifecta’ 3 Pack – Dry Aged Steak, Charcuterie & 50mm Casings

Umai Dry Australia – ‘Trifecta’ 3 Pack – Dry Aged Steak, Charcuterie & 50mm Casings


*Registered Postage Australia Wide
*International Postage Cost Will Vary

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.

Please see below for a full description of the product:

1 left (can be backordered)


Umai Dry Australia – ‘Trifecta’ 3 Pack – Dry Aged Steak, Charcuterie & 50mm Casings

*Registered Postage Australia Wide
*International Postage Cost Will Vary

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. 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.

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.


  • Breaths and allows meat to dry age
  • Protects meat while aging
  • Prevents exchange of odors
  • No mess, no mold, no off­-flavors
  • UMAi Dry® is a special membrane, not a vacuum bag

Umai Dry Trifecta 3 Pack Contains:

  • Umai Dry Aged Steak Pack
  • Umai Dry Charcuterie Kit
  • Umai Dry 50mm Sausage/Salami Casings Pack

Vacuum Sealer Recommended:
Please Note: The Vacuum Sealer and Meat products are not included – Pictures and Videos are used for illustrative purposes only. Our range of Vacuum Sealers can be found here

1. Dry Aged Steak Kit

Want restaurant-quality steak at home? The unique UMAi Dry breathable membrane creates a perfect dry-aging environment for the ultimate steak. Age whole sub-primal cuts of beef in your fridge 28, 35, 45 days or more. Then gather friends and family around for the most tender, flavorful steak you’ve ever served.

Suitable for:

  • Subprimal striploin, boneless ribeye, sirloin, Scotch fillet (UK/Aust).
  • Holds approx. 12-18 lbs. of beef.

Packet includes:

  • 3 UMAi Dry® Ribeye/Striploin (Standard) size: 12×24 in / 300×600 mm
  • 5 UMAi VacMouse® adapter strips for use with your vacuum sealer
  • Dry Aging Time labels to record your start and target end dates


STEP 1: Clean Transfer Meat into your Ribeye/Striploin Dry Aging Bags

Aim for a clean transfer from the original packaging to UMAi Dry®. Try not to touch the meat.

  1. Scrub the exterior processor packaging with soap and water. Wipe dry.
  2. Cut open packaging on the wider end of the meat, and drain off excess purge. Make sure the opening is wide enough for the meat to slide through easily.
  3. Fold back a 2-3 inch cuff of the UMAi Dry opening to keep it clear of purge or fat.

For Boneless Cuts:

  1. Keep meat covered in its original packaging.
  2. Slide UMAi Dry over meat and original packaging.
  3. Flip meat end over end.
  4. Pull out and discard the original packaging.

For Bone-In Cuts:

  1. Prepare clean surface using kitchen parchment or foil. Slide meat out of packaging and rest on clean surface.
  2. Do not dry meat. The gooey coating is the ONLY way your UMAi Dry bag sticks to the boneshell and fat cap.
  3. To prevent sharp bone ends from piercing the UMAi Dry membrane, place a thin strip of parchment paper or folded damp paper towel along the bone tips.
  4. Slide meat into the UMAi Dry bag; be careful not to snag the bones. Preserve as much “meat glue” as possible.

Important Note: UMAi Dry provides a customised dry aging environment- even when loose. During the first 24 hours after bagging, UMAi Dry will relax. Don’t worry! This is normal as the membrane takes up moisture from the meat. After it bonds and the meat shrinks by week 3 or 4, the UMAi Dry membrane may even release. Never fear. It’s still protecting your dry aging treasure.

The Dry Aging Process: What to Expect?

  • Day 1: At least 75% of the meat surface is in contact with the UMAi Dry membrane. And your kitchen might be a mess.
  • Day 2: UMAi Dry will relax, and may appear loose as it takes up moisture from the meat. There may be moisture pooling in the corners; let time and your fridge take care of that.
  • Day 4-5: Bond begins to form; you may notice color change.
  • Day 10: The meat should begin to turn mahogany brown. You may begin to catch an earthy, blue-cheesy, nutty scent.
  • Day 21: The bark is firm and dark, mostly even in color, and almost firm enough to “knock” on. There may be softer and firmer spots. Small white dots may be salts, fat or mold, which is OK. Grey, blue, green, or black mold is bad news.
  • Day 28-45: The meat is firm and dark, and may begin to pull away from the UMAi Dry membrane. Separation is normal— the meat is still protected in its “custom dry aging space.”

2. Umai Charcuterie Kit

Create dry cured meats with this Umai Dry Charcuterie Pack such as capicola, bresaola, prosciutto, pancetta or charcuterie.

  • Create Dry Cured Meats in your refrigerator with special UMAi Dry® technology
  • Unique UMAi Dry® membrane technology creates a perfect dry curing environment
  • Use your home fridge to make capicola, bresaola, prosciutto, pancetta with no mess, no odors
  • Your result is delicious dry cured meats (charcuterie) that will impress your friends and family
  • You will be amazed when you create true gourmet charcuterie at home

Packet Includes:

  • 2x UMAi Dry® 8″ x 18″ / 20 x 45cm- Each suitable for 6-8 lbs. / 2.7-3.6kg of meat
  • 3x UMAi Dry® 10″ x 11″ / 25 x 28cm- Each suitable for 4-5 lbs. / 1.8kg-2.2kg of meat
  • 5x VacMouse® channel vacuum adapter strips
  • InstaCure #2(enough for 30 lb / 13kg of meat)
  • Juniper berries

UMAi Dry® Aging Charcuterie Process:

How to make Charcuterie Step One
How to make Charcuterie Step Two
How to make Charcuterie Step Three
How to make Charcuterie Step Four
How to make Charcuterie Step Five
How to make Charcuterie Step Six
How to make Charcuterie Step Seven
How to make Charcuterie Step Eight
How to make Charcuterie Step Nine
How to make Charcuterie Step Ten
How to make Charcuterie Step Eleven
How to make Charcuterie Step Twelve


  • Select an appropriate cut of meat for your project (Pancetta = pork belly or a pork Capicola “gabagool” = pork shoulder or pork butt Lonzino = pork tenderloin)
  • Coat the meat with cure and spices and leave it in a ziplock bag for two weeks to cure.
  • Typical Charcuterie base cure consists of:
  • Kosher Salt – 3% of meat weight or 66 g per 5 lbs (2.2 kg) (use scale to measure salt)
  • Instacure #2 – 0.25% of meat weight or about 1 teaspoon per 5 lbs (2.2 kg)
  • 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)
  • Within 6-8 weeks (or longer for larger pieces of meat) that pork belly or pork shoulder will transform into delectable meat candy.
  • Typically dry cured meats are ready when they have lost 30-40% of their original weight
  • Slice thin and knock your friends socks off

3. Umai 50mm Sausage/Salami Casing Pack

  • Create Dry Sausage like salami, pepperoni and many more in your refrigerator with special UMAi Dry technology
  • Unique breathable membrane UMAi Dry technology creates a perfect environment in any
  • modern household fridge. No special drying chamber is necessary with UMAi Dry.
  • The result is delicious salami that will impress your friends and family
  • This is a casing packet only it includes some instructions and recipes (meat and spices not included)
  • Other ingredients are required to make sausage, this is the UMAi Dry casings and zip ties only

Packet Includes:

  • 30ft. (10m) UMAi Dry® 50mm (2in)∅ sausage casing – Suitable for 25-30 lbs. (11-14kg) of meat
  • Zip ties included for easy, secure closure of casings

This packet does not require use of a Vacuum Sealer.

UMAi Dry® Aging Salumi Process:

Our meat crafting experts have mastered an easy, step-by-step process that teaches you how to make traditional fermented, slow dried sausage at home. Proper grind is the most important aspect of fresh, dry sausage making. Meat should be kept extremely cold to ensure a crisp, large grind with good particle definition. This will guarantee good distribution of starter culture and salts for successful fermentation and food safety. Large clear meat particles will also give the finished product a truly beautiful texture. To accomplish the perfect grind, a large grinding plate and a sharp blade are also required to make dry sausage at home. Follow along as our experts outline how to make traditional salumi that will have your friends and family begging for more dinner parties at your home!

Step 1: Choosing Your Grinder

We’ve narrowed down a couple of the best brands of grinders for quality dry sausage making. When comparing a Chef’s Choice Grinder vs an LEM Big Bite Grinder, we found that the Chef’s Choice had a bit more trouble with large chunks of par-frozen pork shoulder and pork fat. Comparatively, grinding through these is a relatively easy task for the larger and more powerful LEM grinder. Both can be successful in grinding pork shoulder and fat, however it will just be more of a challenge for Chef’s Choice. We recommend the Chef’s Choice as an excellent, powerful starter grinder, while the LEM Big Bite is ideal for big sausage jobs.

Once you have selected a grinder for your dry sausage making, the next step is making your sausage!

Step 2: Prepping the Meat

Start with selecting the type of dry sausage you would like to make. For Mettwurst sausage, start with our UMAi Dry 50mm casing kit that comes with everything you need including the Bactoferm T-SPX Starter Culture, 50mm casing, and zip ties to seal casings.

Next, source your meat and fat (usually 5 lbs worth), wooden paddles, meat grinder with a large plate, and a 5-7 lb manual sausage stuffer to preserve the texture of the sausage. You’ll also need a digital scale if you will be weighing your own salt and Instacure #2. To make curing flavorful sausage easier for our customers at home we crafted our UMAi Dry Sausage Spice Blend and the failsafe UMAi Dry Curing Salt Blend that has just the right proportions of ingredients for curing.

Start by par-freezing the meat to get a clear, crisp grind. Put the crispy, cold meat through a large grinding plate for well-defined particles of meat to ensure the highest quality fermented dry sausage experience.

Step 3: Spice it Up

Now let’s create the flavor of traditional salumi! These instructions assume 5 pounds of well-marbled pork shoulder, with or without back fat for “show meat.”

  1. Activate about ½ tsp of T-SPX Starter Culture by dissolving in 2 tbsp de-chlorinated water (distilled or boiled-then-cooled). Stir in 2 tsp or more of Powdered Dextrose. NOTE: As frozen culture ages, use incrementally more culture and more dextrose to ensure robust fermentation.ix starter culture solution into cold large grind by using wooden paddles. This allows the meat to keep good particle definition as you’re blending.
  2. Weigh out the required 3% kosher salt and 0.25% #2 curing salt to weight of meat. Use a digital scale.
  3. Combine the spice blend or spice recipe together with kosher salt and #2 curing salt. Mix, and knead into the ground meat until thoroughly blended.

Step 4: Stuffing the Sausage Casings

Now that the meat is prepped and seasoned, let’s talk dry sausage stuffing. It is absolutely essential that you use a dedicated stuffer for dry sausage. As sausage attachment on a kitchen mixture will destroy your carefully created particle definition. Safe, successful fermentation and drying will be impaired. You will not have that beautiful stained glass appearance to the finished product. We cannot emphasize this enough–never stuff with a mixer attachment.

Fill the barrel stuffer with care, making sure to prevent air pockets within the barrel.

Casing Prep Pro tip: Measure the height of your intended fermentation zone, then make a guide to stuff the casings to the right length to hang for fermentation.

Line up the UMAi Dry casings on the horn of your stuffer and thread on as much casing as will fit tight on the stuffer horn. Press up to release all air from the casing, then use one of the zip ties to secure the end..

Once you have the casing prepared, stuff the sausage mixture to the length of your measured guide. At the end of each sausage, use two zip ties to secure the casing with two zip ties, spaced about an inch apart. Tie one tightly at the end of your sausage casing and the other adjacent to have a good start for the next stuffed casing. You can leave stuffed casings in pairs or hang individually. Pairs are easier to hang for fermentation. Once stuffed, select a couple chubs to weigh and mark for your START weight. Calculate and record the -35-40% weight loss for each of these chubs. This is critical to help you validate the fermented, dry sausage has lost the correct amount of weight for safe consumption after fermentation.

Step 5: Fermentation Timeline

Upon stuffing, the ausage will start out as a greyish color. Hang in a protected room temperature area for 24-72 hours. You should notice the color change, or “blush,” from a slight pinke to a bright red. Once you notice the color change, but no longer than 72 hours, you can presume that fermentation has lowered the pH into the range of 5. This is the target.

Store the starter culture sealed tight in the freezer. It should remain viable for 18 months from the date of manufacture you will see on the label. As the starter culture ages, don’t be afraid to be more generous with the amount of both starter culture and powdered dextrose, to feed the culture. You want to ensure robust fermentation. You really can’t add too much, but you can add too little.

Once you see evidence of fermentation, or 72 hours has passed, place the chubs on an open wire rack or hang with excellent air flow in a modern frost-free fridge to dry. Important: Weigh casings again to be sure they’ve lost 35-40% weight. The 50mm casing should take about 3-4 weeks to result in the perfect fermented dry sausage.

UMAi Dry offers a wide range of traditional fermented dry sausage Spice Blends for 5 pounds, as well as Pre-mixed Curing Salts Blend.

Instructional Videos:

  • Please use the following link to the Umai Dry Youtube channel which is packed with Instructional Videos, Tips & Recipes – Click here

If you are interested in this Umai Dry ‘Trifecta Pack’, please consider other Umai Dry products in our range:

Make it, Bake it, Brew it, Press it, Cook it, Cut it, Enjoy it! Improve your ‘slice of life’ with My Slice of Life. Australia’s premier retailer of DIY food & beverage making supplies and specialist supplier of quality lifestyle products for the inside and outside of your home.

Home, Gift or Trade we’ve got you covered Australia wide and Internationally.

My Slice Of Life is an Australian owned family business that has operated from our home base in Wangaratta, Victoria since 2011. We employ skilled, experienced trade qualified professionals to ensure you’re armed with not only the best products but the best service and advice. Our core business values since inception have always revolved around honesty, service, price and product knowledge and as the years pass we will ensure these principles remain unchanged.

We’ve been selling online since 2011. You can buy direct from us and we’ll ship anywhere! Each order gets packaged extra carefully so you can be sure your purchase will arrive in perfect condition. We have some pretty good rates for shipping as well.


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