I gave it 4 stars because I'm still learny buy over all the product is good

Fantastic product!!!

Taste like butter. Best steak I ever had.

Great product that produced outstanding results.

Excellent results from the 70mm Salami kit. It far exceeded my expectations.

Soo easy to have great dry aged beef at home.

I was skeptical about dry aging steaks at home.It is easy to do and the steaks come out phenomenal!I highly recommend UMAi and the process!

This was my first time trying UMAI Dry and the results were amazing! I made soppressata and it turned out perfect. I used your seasoning packet and the flavor was spot on. It couldn’t have been any easier, great product!

Great results.

The Umai process makes curing meats simple and fool proof. My latest batch was done drying yesterday, so we gave it a try and it was perfect as usual. I'm never going back to the old way of hanging the meat in my wine cellar at the "right time of the year", hoping it dries at the correct rate and doesn't develop mold spots inside it. I recall too many times where the end product did not turn out as I had hoped. Now I make batches whenever we're about to run out in the convenience of our basement fridge. Thank you Umai!

Great sausage. won't go wrong with this UMAi brand, thankyou

Just as I imagined and easy to use. Thanks!

I have made several 5 lb batches of dry cured sausage using UMAi dry products and all have come out great. Highly recommend them.

Worked great

I am never going back to fresh meat again. This is so much better.

My first time making dry salami turned out pretty good but I found 3% salt was way too much. I made another batch using 2.25% salt and it too was too salty. However, the over all taste and texture was really good. The 32 mm casings were pretty easy to work with.. I also cured two pork tenderloins in the Umai dry bags and it too was too salty but after soaking it awhile it was much better. I recommend the Umai process to anyone wanting to make a dry salami and get tips from Youtube by Umai.

Great

Easy solution when you don't have a chamber

The only problem I have had is opening the casings to put on the stuffing horn.

So far it has worked perfectly. I've done a few dry aged meats and they have come out phenomenal. From steaks to burgers. I'm currently doing a pork butt for pulled pork. I can't wait for me and my friends to try it. Thank you Umai.