My wife placed a 12lb rib roast in an Umai Dry bag and 42 days later we enjoyed the delicious results. I’ve got another roast in the fridge dry aging already and I will starting one that will go much longer than the first two. I highly recommend these bags. We used the submersion method instead of the vacuum sealer and it worked perfectly. Very easy to do.

First time using UMAi products. Super easy and the NY strip that I aged for 28 days, turned out perfect.

Lost seal on 3 of 4. Probably my issue, but lost 1/2 of my product

I am a 1st time salumi-maker and have used the Umai 32mm and 50mm casings, their Instacure #2, Landjaeger and Soppressata seasonings. Things could not have gone smoother. My salami varieties so far have come out excellent (the husband has tried 3 of the 5 varieties and loved them, along with very good reviews from friends too). The process was easy to follow. No need for a dry cellar or humidifier. Shipping to Canada was quick (approximately one and a half weeks). I have contacted customer service a few times with questions and they have always taken the time to write me back. I am very happy!

I tried the packaged pepperoni mix as a first try on dry aging sausage. Everyone loved it. I ordered another seasoning packet and my neighbor used it to make his own pepperoni. I have been making fresh and smoked sausage for years but had never tried dry aging. Umai dry makes this possible without having a fermentation and a drying chamber as it can be done in your refrigerator

very easy to use and the result is fantastic!

These bags Are amazing made such a difference on a ribeye I did at half the coast it would be to go to a fancy meat market and have them dry age one for you

Hello . Michele Carannante here . I must tell you, if you are thinking of atarting a dry curing project, quit thinking about it and jump right in without taking your shoes off !!! It is extremely gratifying, it is relatively inexpensive, and safe . All you need is the instructed ingredients, and your kitchen fridge, at about 45 degree temperature ! I've already completed my first Lonzino project, a head of the usual drying period, as it was but 1 Pb original weight, and about half as heavy, as finished product . Go fore it !!! You will not be dissappinted . !!! Good luck !!! Michele Carannante .

The sopresseta turned out fantastic Everyone who tasted it said it was the best ever

Makes the whole process super easy. My copa came out delicious!

Made Bresaola, Capicola, Mettwurst and Soppressata. Everything worked as advertised. Instructions we easy to follow, and all of the meats turned out great. Will definitely use Umai Dry again!

Five so far, it has only been in the fridge for a month though, still another 15 days to go. Looking good so far though!

Loved doing this for the first time! My steaks came out awesome. Will definitely be doing this often!

I made a couple capicolla, a couple bresaola and a 10 lb prosciuttini, I’m on week 3 of drying and they are working perfectly!!! Love the bags!!!!

Worked magically. Going to see how long I can push it next time. Best steaks I've ever had.

Works perfectly, but the firsr step is a real hustle (vacuuming)

These bags are awesome. Didn’t use a vacuum sealer. Put the prime rib in the bag, submerged it in water, then sealed the bag with zip ties. 30 days later I get comments from a ridiculously picky person “that’s the best steak I ever had”.

Shipping was fast. Did a 30 day dry age on a whole beef tenderloin. The process was easy and final product was delicious. Trimmed and cut them into steaks after the 30 days. Grilled them with just salt and the flavor was incredible

This product works exactly as advertised. I made Coppa for the first time and it was excellent! I highly recommend UMAi products

Everything you need to make great tasting Charcuterie.