Aging meat is a practice that has been followed for centuries, with the aim of enhancing the flavor and tenderness of meat. It involves allowing... Continue reading
Dry Aging – What is it and how is it done? Dry aging is a process of storing meat in a controlled environment for... Continue reading
We showed you how to vacuum seal an Umai Dry Aging Bag using the immersion method. Here’s another way! Use a cheap (or free) air... Continue reading
Why Dry Age Thai Beef? Thai Beef has a notorious reputation of being nearly inedible. You can find many tricks to make it more appealing... Continue reading
Everyone loves Salami but not everyone loves the taste and cost of Salami in Thailand. What to do? Make your own! You can now get... Continue reading
Is the UMAi dry aging bag a fad or does it really work? We’ve recently seen a video that compares the UMAi dry aging bag... Continue reading
Bacon Curing Bags are an EASY way to make artisan bacon at home without the fuss and mess of mixing the cure for the bacon. ... Continue reading
While Thai Beef is not that great, the pork is fine. So why not make yummy home made bacon? The really important ingredients here are... Continue reading
Corned Beef is another wonderful meat that you can make from the beef you can get in Thailand and Asia. The curing process is VERY... Continue reading
Pastrami is one of my favorite meets and one that is expensive in Thailand. So I got me some Pink Curing Salt and Pickling Spices... Continue reading