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4.6 / 5
  • 2931Reviews
  • 9 / 10Recommend
  • 9.29 / 10 TrustScore

Tony J

Verified Buyer

Feb 25, 2021

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

Feb 25, 2021

Satisfied

leila A

Verified Buyer

Feb 23, 2021

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

Feb 22, 2021

hard to vacuum

William L

Verified Buyer

Feb 19, 2021

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

Feb 20, 2021

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

Feb 18, 2021

Have not received the product

Luis S

Verified Buyer

Feb 18, 2021

Worked perfectly!

Michael D

Verified Buyer

Feb 18, 2021

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

Feb 18, 2021

Great

Kyle D

Verified Buyer

Feb 17, 2021

Good

Jeremy S

Verified Buyer

Feb 16, 2021

Great! I think you have a great product!

Daniel O

Verified Buyer

Feb 15, 2021

Best steak I've ever had!!! They worked great!!!

Christian N

Verified Buyer

Feb 15, 2021

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

Feb 15, 2021

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

Feb 14, 2021

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

Feb 11, 2021

Very good! The end results have been excellent!

Mike L

Verified Buyer

Feb 09, 2021

Does not disappoint.

Stephen A

Verified Buyer

Feb 08, 2021

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

Feb 08, 2021

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

Feb 07, 2021

Amazing product. Worked like a charm. Highly recommend!