UMAi Dry
4.6 From 1 to 5
2654 Reviews
Overall Ratings
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  • 2654 Reviews
  • 9 / 10 Recommend
  • 9.29 / 10 TrustScore
Sep 23, 2016
Sep 23, 2016
I started a few years ago making salami but i was limited to only doing this in winter. The problem was that living in a tropical location and our winters being very mild(19-20 this year)makes it difficult. With the umai dry method and frost free fridges i can now do it all year. I have only started with Coppa and Pancetta but both have been a hit. Thank you.
Sep 23, 2016
Dry aged a striploin 28 days and a ribeye for 43 days....without a doubt the best steaks I've ever had!! Can't wait to try it for salumi!
Sep 23, 2016
Love this product
Sep 23, 2016
Inserting bag into a slide-type vaccuum seal is difficutl at times - other than that things are great.

Wish you had more recipes, cooking techniques, and uses for bark listed on the sites.

Can you also sell nets so that we can hang the smaller meats when drying?
Sep 23, 2016
I love this product.

Wanted to try my hand at making cured meat but didn't have the space or equipment for a true curing chamber. Doing some research, I came across UMAI and decided to give it a try. It worked absolutely great. Since then I have made pancetta, capacola, bresaola, and a ton of cured sausage. Family and friends all love it. I give this product two thumbs up.

Ray Shepard
Sep 23, 2016
Truly great product. There are a lot of reviews out there where you can't tell if the meat really has the dry-age flavor and texture or if it's just in the tasters heads. My last slab of NY Strip was aged for 37 days and had that great nutty flavor that you'd expect from open-air dry age. I also stumbled on a study out of Kansas State University where they proved scientifically that the quality of meat post-aging in these bags vs open-air was virtually the same if not slightly better in the bags. So don't listen to those reviewers who claim anything in a bag is simply not dry aging... because that just isn't true in the case of Umai bags. I highly recommend.
Sep 23, 2016
I made the dry salami kit with elk meat. It turned out great and I didn't need a special curing chamber to age it. Love your products.
Sep 23, 2016
The aging bags a fantastic. It's so nice to be able to age your own meat. Being able to age as long as you want is awesome. I recommend this to all foodies and can't wait to try the charcuterie packages.
Sep 23, 2016
Ordered a kit, it shipped promptly/ Made Pepperoni, Chorizo, Suprasatto and Salami. Came out great
Sep 23, 2016
Sep 23, 2016
Sep 23, 2016
Product is first class. Results are excellent!
Sep 23, 2016
I like the speed in witch you can make a product without the long wait .
Sep 23, 2016
My experience has been very positive on all the sausages that I have made. It is a great time saver and the flavors have been excellent.
Sep 23, 2016
I have done two strip loins and one rib eye so far and they turned out great. Just follow the instructions and videos and your results will be amazing.
Sep 23, 2016
Everything that I have tried using the Umai bags have done exactly as they claimed they would.
The dry aged steaks were awesome, I'm ready to do my next roast turning it into more deelishis Steaks.

Sep 23, 2016
Awesome! Say's it all.
Sep 23, 2016
First time I tried umai was last year. I did a capicola and it turned out pretty good. I could have let it age more and that is what I am going to do this year. Everyone liked it last year.
Sep 23, 2016
Great product , great results, easy to use , recomended
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
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