UMAI DRY BASICS
Congratulations! So, you bought a few UMAi Dry bags. Here are some basics to help get you started down the right path. We are here to make sure your first experience dry aging with UMAi Dry provides an experience of absolute success.
BASICS TIP #1
BEST PRACTICES FOR SEALING UMAI DRY
We have created 3 basics videos to help you get started with sealing to achieve best results.
Steak
Charcuterie
Salumi
BASICS TIP #2
NO VACUUM SEALER? NO PROBLEM!
It's okay to have a few air pockets, and you don't even need a vacuum sealer. UMAi Dry® is not a vacuum bag: it’s a membrane that allows for both oxygen and moisture exchange. It works by creating a bond with the sticky, protein-coated meat surface. If at least 75-80% of the meat is touching the bag, you are good to go!
No vacuum sealer? No problem! Click one of these videos to learn more:
Immersion Method
Vacuum Sealer Technique
BASICS TIP #3
UMAI DRY IS NOT A VACUUM BAG
UMAi Dry is a unique, scientifically proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
Click one of the thumbnails to learn more:
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MORE RESOURCES TO GET STARTED
WORKING WITH BONELESS MEAT
WORKING WITH BONE-IN MEAT
60 DAY DRY-AGED BRISKET
45 DAY AGED BONE-IN RIBEYE
NO SEALER? NO PROBLEM!
MORE VIDEOS
Visit our YouTube channel for lots more videos. Explore our favorite YouTuber channels who create amazing meat craft with UMAi Dry.
VIEW MORE VIDEOS