its a difficult to sill the bags

Good trial for one small slice dry aged for 14days, it’s turn out beautiful, taste really good👍🏾

My first attempt was a 30 day beef tenderloin. I know that it's longer than suggested but it came out great! It definitely concentrated the earthy, beefy flavor. I am a believer!

My

First attempt at making dry salami. Was nervous at first given some of the things I had read. The UNAi kit took away most of the worry. A trial making venison salami, with the Salumi spice blend turned out okay. Using my smoker cabinet I started the process but was concerned when the casings were filling with liquid. I moved them to a small fridge and within the month reached the target weight on all. Wanting to get a dryer salami, I have reserved 2 that I continue to monitor and dry. Looking forward to my next trial.

I'm sold on Dry aging Meat with UMAi. Charuterie is underway, in a few months I'll know the results.

been making all kinds of salami and having great luck. everything has come out great have a capicola going few more weeks and I am sure it will turn out like the salami great .so happy I found UMAI

First time trying cured sausage and it went well. The tastes are good but the only thing is the videos and written instructions have different types of ingredients and amounts. So it was confusing but learned a few things so should go smoothly next time.

Did s beef tenderloin for 35 days and absolutely loved it. Now doing a brisket for 60 days and can't wait!

I really like the concept of UMAi Dry, its a cheap and high quality way to dry age meats. The only issue I had was sealing the bag. I got around this issue by using the submersion method with zip-ties to close the bag. It worked great. Will do it again

Did a 35 Day dry aged prime rib and it was just fantastic

The hardest part is the waiting, so much waiting but it will be worth it in the end.

I used these bags for a prime rib and brisket. Both weighed around 14 lbs each. I used the immersion method and dry aged both for 30 days. The results were spectacular. I never received so much positive feedback.

Excellent results 28 day Dry aged prime ribeyes earn rave reviews from everyone I serve

So far no result, the bags are impossible to vacuum as polimer is not that good on adhesing, and frankly speaking I am regreting I bought that many based on youtube reviews, now I doubt they were hones and not payd by you...

I have used the 30, 50, & 70 Cure Casings and they work great.

The result is awesome! Will come back for sure!

Excellent product, I aged NY strips for 36 days. The result was amazing, it might be that this product beats some classic dryage specialized equipment, I like that the water loss is gradual and the steak is very moist. great product and I will explore others items Umai have.

Great product! Have aged 2 NY strip loins, 2 Ribeye roasts, and currently have a 20 pound brisket going. Choice cuts seem like prime after aging! Tenderizes and intensifies the flavor of the meat. Highly recommended!

I made bacon/pancetta and it came out perfect. I am excited to try other products from UMAI.