
- 2931Reviews
- 9 / 10Recommend
- 9.29 / 10 TrustScore
Tony J

Verified Buyer
i would like to give you a higher score but i never received my order. post office cant seem to tell me when and where was delivered. just may have to order new bags from you. but i based my score off of everything i heard and saw from YouTube users and cooks. hope this helps
Nima G

Verified Buyer
leila A

Verified Buyer
it worked great! honestly, i was afraid that i might not use the bags right. and then the result for the salami turned out great.
Zhuoran L

Verified Buyer
William L

Verified Buyer
I made pepperoni and it seemed to have dried too fast so was very hard. It turned out OK but there are a few things I would do differently next time

Response from UMAi Dry
William, Be careful to ferment in a protected room temp environment, like an unused oven. If your environment is dry, it doesn't hurt to start out by pouring some boiling water into a pan set at the bottom of the oven to "soften things up," so to speak. It is not a requirement, but sometimes it helps. Also, after you reach target weight loss, it helps to vacuum pack the finished product for a few days to "equalize" the moisture edge-to-edge through the sausage for better overall moisture level.
Oren K

Verified Buyer
Luis S

Verified Buyer
Michael D

Verified Buyer
The meat turned out beautiful and the first bag performed as advertised, however, I’ve since had 3 other bags fail to completely seal/stay sealed. I confirmed that my sealer is operating correctly by checking on freezer bags, the Umai bags however can be quite finicky and numerous other reviews indicate the same thing. I bought the sampler pack and have had a 33% failure rate so far...that’s a lot, especially considering the heavy price of these bags.
Asylbek

Verified Buyer
Kyle D

Verified Buyer
Jeremy S

Verified Buyer
Daniel O

Verified Buyer
Christian N

Verified Buyer
I’m getting quality dry aged meat from my home. Only issue is regular vacuum sealer seems to burn the membrane too easily.
Daniel G

Verified Buyer
I enjoyed my first aging experience with your product. You have amble videos and how too's to watch and learn. My only complaint is that when I actually reached out to try and talk to someone, you do not have an adequate support system for that.
Stephen K

Verified Buyer
I aged a half rib eye roast as my first experience. I allowed it to age 45 days per a youtube video I watched and it turned out outstanding. My next experiment will be another rib eye but I will age it to your recommended 35 days.
Don M

Verified Buyer
Mike L

Verified Buyer
Stephen A

Verified Buyer
Amazed with the ease of using these. We've done 3 ribeyes (1 bone-in and 2 boneless) between 45 and 60 days. Flavor, texture, and appearance are incredible. Have 2 more boneless going right now on another 60 day cycle. Can't wait to try charcuterie and salami next!
Louis-David T

Verified Buyer
Tried twice with a striploin. Great results. Although the instruction have an aesthetically appealing presentation, it makes them a bit harder to follow. I fumbled a bit in the first striploin and took me a while to get a good seal on the bag. Second striploin went much smoother and rereading the instructions highlighted the issues I had in the first striploin.
Stephen M

Verified Buyer
