lost one bag perced a hole whith the bone

Tender, but didn’t have that dry aged funk after 35 days

Came out as described. Very good.

very happy with the product

Awesome customer support for answering any dry aging questions.

Works like it should.

Second time making Salami and the results are incredible. I didn’t use the included curing chemicals instead I lacto fermented with salt and yogurt whey. Incredibly simple and would recommend the product over and over again.

I bought these bags to make some capicola. I was a little disappointed in the small sized bags that say 3-5 lbs of meat. The 10 x 11 small bags were way too small for 3lbs of pork and there was no room left to seal the bag. I put the same piece of meat in the large bag and there is a ton of room leftover. Using the recipes on the UMaiDry site, there is no way to fit their 4 1/2 pound pork coppa in the bag rated for 3 to 5 pounds. Luckily i ordered the big bags too, but I could have fit a larger piece of meat or 2 coppa in a big bag if I had known. It was a waste of 2 bags.... one unused and one underused.

I have Umai products for many years now and have always had great results. The videos are clear in explaining the processes and the end products come out exactly as portrayed. I have dry-aged steaks, cured almost all varieties of the salumi and now am curing my first attempt at salami. Great products, easy to use.

This product makes homemade salami easy and convenient. I made sopressata by following the instructions and the results are impressive after 5 weeks. The spice pack was just right; I like it with more heat, but that’s an adjustment I can make next time. If you follow the directions, you can’t go wrong. I am very impressed with the product and I will definitely use it again. I’ve always wanted to make real, fermented salami, but it wasn’t feasible until I discovered Umai Dry. I highly recommend it.

Great stuff unique material

Works better than expected. I won’t be buying store bought salami any more!

Used umai dry to make lonzino....easy & came out perfect.

Used the landjaeger kit and am very happy with results! Will be trying other salumi kits this summer.

Aged a prime ribeye for 35 days and it was awesome

I’m into my third dry aging experience and the results have been remarkable thus far.

I just completed a 36 day 12lb prime strip loin. It lost 22% moisture. After trimming I was left with 6lbs of ready to grill 1.5 inch steaks averaging roughly 8 -10oz each. My cost including bag was right at $18 per final pound, purchased @ $8.69lb. The process couldn't have been simpler or more foolproof and the end results were magnificent. At a 50% total loss that loin has a lot of waste but trying to reach meat nirvana doesn't come easy or cheap. Whole Top Butt going now!

Just cracked open my 45 day dry aged strip and it's unbelievable. Bags worked great, zero vacuum loss, already looking for my next cut. Amazing product.

It turned out very good. I will repeat!

Very good products. Clear instructions leads to very good results