Umai Dry Salumi: Hung Up on the Cure. WTF - Ep. 238

Part 3 of the Umai Dry series showcases how to use Umai Dry bags to safely make delicious salumi in any kitchen. A few minutes in the mixer and a few weeks of patience are the bare necessities for becoming a curing connoisseur. Scott and Janie taste and test four different types of sausages that we made with the Umai Dry Bags, and shares important tips on how to ensure food safety while keeping it tasty... on this week's WTF. Follow us on Facebook, Instagram, and Pinterest: @ModernistPantry Pick up these great products and more at: www.modernistpantry.com Find all of our recipes, and more at our blog: blog.modernistpantry.com Get the full WTF and more: https://blog.modernistpantry.com/wtf​​ Product Link: Umai Dry Salumi/Sausage Bags 32mm https://modernistpantry.com/products/... Umai Dry Salumi/Sausage Bags 50mm https://modernistpantry.com/products/... Umai Dry Salumi/Sausage Bags70mm https://modernistpantry.com/products/... Umai Dry Salumi/Sausage Bags Sampler Pack https://modernistpantry.com/products/... Recipe Links: Umai Dry DIY Homemade Salumi https://blog.modernistpantry.com/reci... References and Other Links you Might Like! WTF - Umai Charcuterie https://blog.modernistpantry.com/wtf/... WTF - Umai Dry Aged Steak https://blog.modernistpantry.com/wtf/... WTF - Prague Powder Part 1    • Prague Powder Curing Salt | WTF – Ep. 101   WTF - Prague Powder Part 2 https://blog.modernistpantry.com/wtf/...