I've been using UMAi Dry material for six years both for dry aging meat as well as making Charcuterie. The material works great. My only challenge is that using a vacuum sealer is not optimal and have switched to using the cotton elastic netting to get proper coverage of the whole muscle charcuterie pieces.

My experience using Umai dry aging bags has been excellent. Two prime rib roasts that I recently dry aged were absolutely wonderful. The roast was the most flavorful and tender roast I've ever had since the bags protected the meat at the proper temperature and humidity levels, allowing the natural aging process to take place. I could dry age the beef in my own refrigerator because to the bags' ease of usage and convenience. I also valued Umai's clear directions and guides, which made the procedure simple. Overall, the Umai dry aging bags have met my expectations, and I fully support them to anyone looking to dry age meat at home.

I made sausage with my Dad when I was a kid. Now I’m making sausage with my son because UMAI has taken all the guess work out of it for me. I feel confident about what I make will turn out tasty and safe for all to enjoy.

so far everything I have made with spices and drying bags have been wonderful. Have a basturma and capicola in the fridge drying now.

First time user, works great easy to use. Best prime rib I ever made.

I have used umai casings and bags for several years and have made some fantastic sausages and whole muscle cures.

My strip loin came out great after 30 days of dry aging. Right in time for Christmas. The product is great for anyone who wants to do dry aging at home. Fear not, your expensive cut of beef will not be ruined. If you are a first timer review the videos for tips before starting.

Best steak I have every had.

Easy to used!! Perfect results

My only issue thus far is the bags are too big to fit into my sealer. This made the process a bit more complicated than expected, but so far so good!

Other than shipping to Canada, I love the products.

Great product, super easy to use. My favorite is 28 days with ribeyes and strip steaks, currently aging sausage and charcuterie

Quality Salami.

40 day dry aged ribeyes out of this world. Bags were easy to use - next bag going in the frig this week.

Makes dry curing meat simple!

Excellent overall experience!

Pepperoni was just done today, it turned out better than expected.

Great experience. First try was very successful.Will use again

Made a NY Strip roast using the UMAi bag, followed the directions.....and this was the most unexciting hunk of meat that I have ever tasted. Granted there are variables to be taken in to consideration....it could have just been a crappy roast that was purchased. I found it to be tasteless, and a bit chewier....I was expecting concentrated flavors. I will try it again, as this process was an experiment.

Excellent product