Artisan Meat Kit: Steak & Charcuterie (120v)

Craft authentic mouth-watering dry aged steak as well as traditional capicola, pancetta, lonza, bresaola, prosciutto, guanciale, and more.

Artisan Meat Kit Includes: 

• 1­ Ribeye/Striploin pack (for three 12­-16 lb Ribeye, Striploin or Sirloin cuts)
• 1­ Charcuterie Kit (for five dry curing projects, up to 30 lb of meat)
• Recipes and Illustrated Instructions
• FoodSaver 2000-series advanced design channel vacuum sealer

Sealer features: 

• New Technology Minimizes Bag Material Used, 40% less than traditional FoodSaver units
• Moist/Dry Food Settings - for better sealing control
• Roll Storage with Roll Cutter
• Space-saving Vertical Design, Perfect for Countertop or Easy Storage
• FoodSaver-brand Laminated Vacuum Storage Bags
• 3-Quart Bags, 2-Gallon Bags, & 1-11" x 10' Roll  
• Accessory Hose

120V for use in North America and Japan
220v regions require a converter/transformer
We suggest sourcing a simple manual lid-and-latch channel vacuum sealer locally in the correct voltage

With UMAi Dry® Ribeye/Striploin bags, you can dry age a delicious boneless ribeye, striploin or sirloin subprimal at home. Craft restaurant-quality dry-aged beef roast within your own fridge, with no mess, and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate rib roast. Unlike the plastic vacuum storage bags, you’re used to, UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface, creating a protected dry-aging environment while preventing odors and cross-contamination.

Master the art of dry aging at home without expensive supplies. All you need is an UMAi dry aging bag, a modern frost-free fridge, a whole subprimal steak cut of beef, and the patience to wait 28 to 45 days. Control the aging time and cost of your dry-aged roast process in the comfort of your own home fridge. 

Includes complete instructions and video links for both dry aging steak and making home charcuterie.

UMAi Dry Application Basics:
STEP 1: Transfer moist meat into UMAi Dry membrane bags.
STEP 2: Follow instructions for either vacuum sealer or immersion sealing method.
STEP 3: Rest on open wire rack in a regularly used modern frost free kitchen refrigerator located in a room temperature environment for 4-6 weeks (dry aging) or until 35-40% weight loss is achieved (charcuterie).

Important Note: UMAi Dry provides a customized dry aging environment- . Not a vacuum bag, but a moisture and oxygen permeable membrane, air pockets pose no risk. Never fear. Even when loose--the membrane is still protecting your dry aging treasure

UMAi Dry is a special membrane, not a vacuum bag.

Breathes and allows meat to dry age
Protects meat while aging
Prevents exchange of odors
No mess, no mold, no off­-flavors

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