UMAi Dry
4.6 From 1 to 5
2931 Reviews
Overall Ratings
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
  • 2931 Reviews
  • 9 / 10 Recommend
  • 9.29 / 10 TrustScore
Feb 25, 2021
i would like to give you a higher score but i never received my order. post office cant seem to tell me when and where was delivered. just may have to order new bags from you. but i based my score off of everything i heard and saw from YouTube users and cooks. hope this helps
Feb 25, 2021
Feb 23, 2021
it worked great! honestly, i was afraid that i might not use the bags right. and then the result for the salami turned out great.
Feb 22, 2021
hard to vacuum
Feb 19, 2021
I made pepperoni and it seemed to have dried too fast so was very hard.
It turned out OK but there are a few things I would do differently next time
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Response from UMAi Dry
Feb 20, 2021
William, Be careful to ferment in a protected room temp environment, like an unused oven. If your environment is dry, it doesn't hurt to start out by pouring some boiling water into a pan set at the bottom of the oven to "soften things up," so to speak. It is not a requirement, but sometimes it helps. Also, after you reach target weight loss, it helps to vacuum pack the finished product for a few days to "equalize" the moisture edge-to-edge through the sausage for better overall moisture level.
Feb 18, 2021
Have not received the product
Feb 18, 2021
Worked perfectly!
Feb 18, 2021
The meat turned out beautiful and the first bag performed as advertised, however, I’ve since had 3 other bags fail to completely seal/stay sealed. I confirmed that my sealer is operating correctly by checking on freezer bags, the Umai bags however can be quite finicky and numerous other reviews indicate the same thing. I bought the sampler pack and have had a 33% failure rate so far...that’s a lot, especially considering the heavy price of these bags.
Feb 18, 2021
Feb 17, 2021
Feb 16, 2021
Great! I think you have a great product!

Feb 15, 2021
Best steak I've ever had!!! They worked great!!!
Feb 15, 2021
I’m getting quality dry aged meat from my home. Only issue is regular vacuum sealer seems to burn the membrane too easily.
Feb 15, 2021
I enjoyed my first aging experience with your product. You have amble videos and how too's to watch and learn. My only complaint is that when I actually reached out to try and talk to someone, you do not have an adequate support system for that.
Feb 14, 2021
I aged a half rib eye roast as my first experience. I allowed it to age 45 days per a youtube video I watched and it turned out outstanding. My next experiment will be another rib eye but I will age it to your recommended 35 days.
Feb 11, 2021
Very good! The end results have been excellent!
Feb 09, 2021
Does not disappoint.
Feb 08, 2021
Amazed with the ease of using these. We've done 3 ribeyes (1 bone-in and 2 boneless) between 45 and 60 days. Flavor, texture, and appearance are incredible. Have 2 more boneless going right now on another 60 day cycle. Can't wait to try charcuterie and salami next!
Feb 08, 2021
Tried twice with a striploin. Great results. Although the instruction have an aesthetically appealing presentation, it makes them a bit harder to follow. I fumbled a bit in the first striploin and took me a while to get a good seal on the bag. Second striploin went much smoother and rereading the instructions highlighted the issues I had in the first striploin.
Feb 07, 2021
Amazing product. Worked like a charm. Highly recommend!
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
+1 833-DRYUMAI
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