Blair S
Verified Buyer
Dec 02, 2020
My wife placed a 12lb rib roast in an Umai Dry bag and 42 days later we enjoyed the delicious results. I’ve got another roast in the fridge dry aging already and I will starting one that will go much longer than the first two. I highly recommend these bags. We used the submersion method instead of the vacuum sealer and it worked perfectly. Very easy to do.
Gwenda S
Verified Buyer
Nov 24, 2020
I am a 1st time salumi-maker and have used the Umai 32mm and 50mm casings, their Instacure #2, Landjaeger and Soppressata seasonings. Things could not have gone smoother. My salami varieties so far have come out excellent (the husband has tried 3 of the 5 varieties and loved them, along with very good reviews from friends too). The process was easy to follow. No need for a dry cellar or humidifier. Shipping to Canada was quick (approximately one and a half weeks). I have contacted customer service a few times with questions and they have always taken the time to write me back. I am very happy!
Tom V
Verified Buyer
Nov 23, 2020
I tried the packaged pepperoni mix as a first try on dry aging sausage. Everyone loved it. I ordered another seasoning packet and my neighbor used it to make his own pepperoni. I have been making fresh and smoked sausage for years but had never tried dry aging. Umai dry makes this possible without having a fermentation and a drying chamber as it can be done in your refrigerator
Michele C
Verified Buyer
Nov 21, 2020
Hello .
Michele Carannante here .
I must tell you, if you are thinking of atarting a dry curing project, quit thinking about it and jump right in without taking your shoes off !!!
It is extremely gratifying, it is relatively inexpensive, and safe .
All you need is the instructed ingredients, and your kitchen fridge, at about 45 degree temperature !
I've already completed my first Lonzino project, a head of the usual drying period, as it was but 1 Pb original weight, and about half as heavy, as finished product .
Go fore it !!!
You will not be dissappinted . !!!
Good luck !!!
Michele Carannante .
Michele Carannante here .
I must tell you, if you are thinking of atarting a dry curing project, quit thinking about it and jump right in without taking your shoes off !!!
It is extremely gratifying, it is relatively inexpensive, and safe .
All you need is the instructed ingredients, and your kitchen fridge, at about 45 degree temperature !
I've already completed my first Lonzino project, a head of the usual drying period, as it was but 1 Pb original weight, and about half as heavy, as finished product .
Go fore it !!!
You will not be dissappinted . !!!
Good luck !!!
Michele Carannante .
About UMAi Dry
UMAi Dry brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.
Creating Tradition at Home®
UMAi Dry is a Verified Merchant
Questions? Contact Us
help@umaidry.com
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