UMAi Dry Premium Dry Age Bags for Meat | Dry Aging Meat Kit for Refrigerator | Simple at Home Method for Ribeye Striploin Steaks | Packet Includes 3 Bags

Thanks

Orderd these as I saw them on a popular YouTube channel and they haven't disappointed me will order these same ones again. Thanks to the team behind this product

Well, I was so excited to try these expensive bags. When I read the instructions I noted that these are not guaranteed to work with the vacuum sealer that you might have at home. They were kind enough to provide a link to another vacuum product they make that you can buy for even more money. Very disappointed, I was so excited to try this out.

Started dry aging 10 days ago and it is doing what it said it will do. Great quality.

Tried it with 3 bags of ribeye. Really made the meat taste different!Smells a bit funky as expected. But after trimming the meat and brining it in mayo it tasted perfect!

Antes de comprar las bolsas, asegúrense de que tienen la selladora correcta, son súper frágiles y si no es la selladora correcta va a quemar la bolsa, repito antes de comprar estas bolsas asegúrense de que tienen la selladora de vacio correcta!

Ho letto molto giudizi negativi, e sono tutti secondo me assolutamente sbagliati. L'uso di questo prodotto non è per niente difficile. Ma ci sono dei passaggi ben precisi che sono specificati chiaramente nelle istruzioni. Se li seguite non avrete problemi. Era il mio primo tentativo. 30 giorni. Tutto ha funzionato. Ma seguite le istruzioni. Fate SEMPRE 2 sigillature ad intervalli di 30 secondi una dall'altra per fare freddare il materiale. Fate la prima in diagonale come da istruzioni per semplificare le cose. Mantene pulito il bordo dove andrete a chiudere. E non asciugate la carne prima di metterla dentro. È il contrario. Se è completamente asciutta tamponate con un po' d'acqua. Va sigillata umida. E poi aspettate e una volta a settimana giratelo.

I’m only ~14 days into the dry aging process, but so far it looks pretty good. Vacuum sealer wouldn’t work (my own fault, should have read the instructions) so I used the water submersion method. Also, handled the meat (strip loin) with my hands (washed them well first) and pat it dry before sealing it - later learned that this is discouraged. But, as the title alludes to, so far so good. Will know for sure in another 14+ days. Definitely recommend the product. This is my first kick at dry aging and Umai bags have made it as simple as possible.