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

Worked well very difficult to get the bag to vacuum tho.

I’m a first time user so haven’t tasted results yet but up to this point everything’s been easy to follow and there was plenty of knowledgeable help if I had questions

This couldn’t have been easier! The online videos they offered were a tremendous help for an over-thinker such as myself. The Picanha I dry aged came out extremely well 👌 I’m holding off on buying a charcuterie bag, but this is my next endeavor. Can’t recommend this kit enough!

No problems Good recipes. Easy

Makes curing meat so easy!

I have to admit there was quite a bit of trepidation on my part as to the quality of job these bags would do. My first standing rib roast was a little over 15 pounds, $300 prime subprimal cut from a specialty supplier in Tennessee. It came out of the UMAi bag at 10-1/2 pounds after 35 days. I lost 2 pounds to pellicle, so approximately 32% of the roast to the aging process and 45% total loss. I cooked a regular steak from the same supplier and included a bite of that with each of my dry aged steaks. Boys night had a total of eight guys and everyone agreed the taste was much better and it was the best steak they ever had in their life.

Works great!

This is my first trial I did a 5lb batch of pepperoni, a 5lb batch of soppressata, and prosciutto it has a couple more weeks to go yet and the sausages need to loose about another ounce or two they have been in 4 weeks.all three show miner traces of white mold spots which they say are normal. As for the taste I'll let you know when they are completely dry.

As advertised. I aged a choice ribeye for 40 days and it turned out just like every video I watched on YouTube. Hands down the best steak I've ever had. Thanks Umai Dry!!

This waa awesome. Will definitely be doing this again

Very easy to understand directions and appears to be very good product. have 3 different salumi and 5 charcuterie roasts on and 2 chunks of pork belly started. Will let you know how everything turns out for Christmas

Fantastic product, worked exactly as advertised. Customer support was also great. Very prompt and helpful.

its a difficult to sill the bags