Have just tried it for the first time looks like a great product time will tell

So far so good. Looks like it working

The UMAI Dry system has been great. I'm in the middle of my initial experiment of a 30 day, 45 day, and 60 day dry-aged beef (all in the name of scientific comparison), and all it took was about 2 hours of internet research, about 20 min. of prep, and about 60 min. of actual work to do the three packages of meat. The hardest part is that it requires long term patients to see the project through. But if your refrigerator space and pocketbook allows it, you could be eating finely aged meat products all the time and at a fraction of the cost. For what I paid for four dry aged steaks from my excellent local butcher, I was able to purchase 10 lbs of bonless ribeye that will yeild about 4 times that in steaks. The value of this system is obvious, I wish I had done it sooner.

Finally a way to make dried sausages the easy way. Love it! Spice mixes are right on.

Still waiting for the final product

So far, so good. I found the process to be pretty easy. I read the instructions & watched the video. My rib roast is in the refrigerator as I type this review. My rib eyes will be ready in a week. Can’t wait!

Easy to use. Getting ready to grill my first rib eye after aging for 49 days.

I always have something going. Next is Charcuterie

I think the first bag didn’t seal properly- after 7 days the meat was still very wet and on the verge of spoiling. At this point I removed the first bag, dried off the meat (which at this point didn’t not smell pleasant) and put another bag on which I managed to get a somewhat better seal on. I expect I will have to throw out the whole muscle. How do you recommend I proceed?

我訂購的產品還沒有到貨

Excellent service. Received order promptly. Have about 15 pounds of pork in the fridge now using Charcuterie Kit . Used UMAi on a prime rib in the past. Turned out really good. Would suggest this product to everyone.

None of the meat products I have dry aging have reached maturity yet so I cannot comment about that. The quality of product from UMAi Dry has been outstanding however and the customer service excellent. Thus far the aging bags and sausage casings have performed exactly as advertised and meat products look amazing. Hopefully in the very near future I'll be enjoying some really good Charcuterie and salami!! As of right now, I have a total of 18 items dry aging and cannot wait until they start coming ready to sample.

My first dry-aging experiment, and it's been great. Will be doing this again.

Still aging my first brisket. another 7 days to go So far so good, all looks well, and this seems like a really great product. Highly recommended thus far, though still waiting for the results. One recommendation would be to incorporate thicker material at the end. I did have some trouble sealing until I totally figured it out. My sealer gets a little too hot for this thin material at one end. Not a real issue with the product so much as my touchy sealer, but I think integrating normal vacu-seal plastic at the open end would really help.

I think its great. I have only recently purchased the UMAi system. It was very easy to use. I have NY, Prime Rib and a Brisket all aging for 23 days so far. They all look fabulous to this point. I have already recommended this product to a few of my friends.

A little tricky to use. Multiple user manuals confuse things. Just started so waiting to taste the meat.

Great bags to dryage beef

it is still in drying out phase, when complete a full video review will be on my youtube food channel.

I Just cooked up some AAA (Choice)Ribeye steaks that I had in an UMAI Dry bag for 46 days. So much more flavour and the tenderness of beef tenderloin. I work in a meat department and I have been mentioning this to many of my regular shoppers. My brother in law tried one of my bags as well and loves them. My only problem is my family is upset that I am taking up so much room in our fridge, I may have to get a secondary fridge. I will be starting a striploin in the next few days

the sausage casings are ideal for making saucisson