Charcuterie Large Dry Curing Bags Easy Charcuterie Bundle Just use the Immersion Method

Just use the Immersion Method to apply UMAi Dry

as well as bone-in cuts (with recommended moisture-permeable bone guard technique)

3 UMAi Dry 10" x 11"

25in) diameter sausage casing

Charcuterie Large Dry Curing Bags Easy Charcuterie Bundle Just use the Immersion MethodSuitable for larger charcuterie projects: lonzino, prosciuttini, etc. Also perfect for tenderloin or filet mignon. This includes: 3 UMAi Dry Large Charcuterie size: 8x18in 200x450mm 5 UMAi VacMouse adapter strips for channel type vacuum sealers Recipe Collection Vacuum sealer recommended. Wondering which to buy, or whether yours works? Here's a guide to manual lid and latch vacuum sealers for the application of UMAi Dry.