• We wanted a place for all of the other meat ninjas out there to be able to easily share their recipes, experiences and more. The Salumi Ninja was born and now we specialize in all types of dried, cured or fresh meat recipes and curating the best (and worse!) examples so our readers can learn and enjoy all that there is in the world of salumi!

  • 35 day Dry Aged Striploin

    Dry aging a steak gives it a ‘funky’ or as some describe it a ‘blue-cheesy’ flavor. Essentially what you are doing is drying out the steak and concentrating the flavor into the center part of the loin. The below recipe, if you can call it that, is simple and is great for beginners. It involves UMAi dry aging bags and a sizable chunk of meat. Ingredients/Supplies: ~13-pound strip loin...

    Kangaroo Snack Sticks - 'Roo Sticks

    My ‘Roo sticks have been a hit with friends and family. It is not a common meat available in the US and anytime friends find out I have some of these around they don’t last long. After I make them I usually vacuum seal a portion of them and freeze them which keeps them fresh a lot longer. The instructions below are similar to the other snack sticks our ninjas make. There are a few minor ...

    Thanks for visiting our website today. As you can see we are a little light on content right now but we are a new site and wanted to make sure the flow was just right before we started marketing. Our ninjas needed some training before we could let them lose on the site. In the coming days and weeks you will see recipes, pictures and more showing up all over the site. Do you want to contribute ...

    We love adding new ninjas and stories to our site so that future salumi enthusiasts can learn and grow. If you would like to share a recipe, or experience you had making one of our recipes please submit it here. We have a few guidelines that we’d like you to follow to make the positing process as smooth as possible for our ninjas. Please read through the checklist then submit your recipe or ...