I love Umai Dry. With this product I feel safe and confident to create delicious artisan meat products like capicolla and pancetta from the comfort of my refridgerator.

it a good bag gets job done but it very difficult to seal the bag. i had to waste 2 bags

Had a great experience with Umai Dry, on a large ribeye roast, aged for 28 days. Steaks were tender and flavorful, much better than something brought home from the store and placed on the grill, same day. I will recommend Umai Dry products to my friends and family.

Very professionally done. Product does what it purports to do.

great stuff. Aged steak perfectly.

It was easy to use and worked really well. It had agood flavor

Your product is awesome!!! Easy to dry age.

Great product. I check my review on Youtube (I speak Mandarin Chinese). https://www.youtube.com/watch?v=6aWm1zWxzDI

Great product and technology

I am caught the UMAI Dry-bug! I ordered the small charcuterie packet and immediately tried my hand at a nice piece of Lomo. I followed all directions, weighing everything and calculating and the end product was absolutely fabulous! I now have a Bresaola and 2 small Capicola's in the fridge curing away... to be enjoyed in 5-8 weeks. I have recommended these bags to friends and doubt I'll buy charcuterie from the store again!

I'm very happy with the umai concept, the products and the service. It's a great benefit, especially for those who eat kosher meat which is always bathed in salted water and rarely aged. I would, and have, recommended umai products to friends here in London -- who are happily using them too. Two comments: here in Britain (and Europe) the voltage is 230v rather than 115V and I think this leads the heating element in the vacuum sealed to be hotter than it would be in the US. What often happens is that the sealer melts through the bag altogether -- and the process didn't work. I've got the hang of it now, but it's gone wrong in the past. My recommendation is to check again with suppliers of the vacuum sealers -- and perhaps get a different one for the British and European markets. Second -- how come I got this email five times?? All best wishes, Benjamin Bilski London

I followed the instructions and watched the videos on the Umai site as well as the Kamado Joe site. The bags were as advertised and easy to use. I do have the vac sealer recommended. I'm on my second rib-eye, and I did my first one for 35 days. Excellent results.

These products are awesome. Remarkably good results, consistently. I've been telling lots of people about them and everyone has been impressed

The first time I used UMAI bags was for the hardest of all cuts of beef, a whole bone-in rib eye. UMAI was kind enough to send me extra bags after I struggled. Since then, I have gotten a lot better with the bags. The results are always the same: flavorful, restaurant quality beef. I look forward to a lifetime of eating dry aged beef at a fraction of the cost of other people. Do yourself a favor and try these out. You won't be disappointed.

Good flavor

I love the dry age bags!!! Easy to use. Aged my very first whole USDA prime New York strip for 56 days and wow the steak was amazing!

Fast shipping & great product

I use you products for all my salami and salume. I thought I would refit a fridge for meat curing but I have opted to us UMAi on a regular fridge. We only use Grass fed beef and pastured pork and we are ecstatic about the results!

The aging bag are very easy to use and the the meats have come out great.