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Dry Age and Dry Cure at Home

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. Learn more...

New Products from UMAi Dry®

Award-Winning Technology

UMAi Dry® technology was a proud winner of The National Restaurant Association's 2011 'Food & Beverage Product Innovations Award' recognizing progressive food and beverage products that will make a significant impact in the restaurant industry.

Testimonials

"Trust us the UMAi DrybagSteak is the best way to achieve the most flavor for your steaks. Try it once and you will never go back to simply cooking a steak on the grill." - Kellie Speed, East Coast Restaurant Examiner
"I have not visited a steakhouse on my own dime since I found out about your product. When I go for Corporate events, I am often amazed at how much better I eat at home !! In a way, it has opened me up to try lots more exotic cuisines, as my personal cash never goes to steakhouses anymore!!" - Jan K.
"This email is to let you know how much my wife and I are enjoying the steaks we've made with your Dry Age Steak Kit. The steaks are so good that we went to both Las Vegas and New York City we didn't even bother to go to the well known restaurants that serve the wonderful dry aged steaks in both those cities...
"...When you make them yourself you can not only choose whatever cut of meat you want but also the thickness of the individual steaks - I like mine 2 inches thick and my wife prefers hers thin so we both get what we want. I can't say enough about your product and I am recommending your kit to all our friends." - Rich.
"I just wanted to reach out and say that your product looks fantastic. This product eliminates a lot of the intimidating steps of dry sausage and salami making. Like I said good job! on a well designed product." - Steve S.
"I am a Peter Luger (famous NY steakhouse) credit card holder and truly appreciate an outstanding dry aged steak. In Hawaii it is hard to find a top quality dry aged steak so I am now doing for myself and my friends who are now hooked! A very happy customer!!!" - Carl G.
"With our in-house Drybagsteak program, Dry aged beef is no longer just an occasional special item on our menu. We can offer our guests the pleasure of dry aged steak every day--and do so more affordably with total control over aging time and inventory."
- Chef Peter
"The steaks we aged were the best we have ever had. Far better than David Burkes Steak House in Chicago and without the $230.00 bill." - Barbara L.
"Have been preaching the dry-aging story to anyone who will listen (and you'd be surprised how many times I've given out your URL on cocktail napkins in bars around my neighborhood!)" - Jan K.
"I failed at first, and you were so kind to send a new set of bags for me to try. I payed attention.......was very careful.....and was rewarded with some wonderful 21 day dry aged steaks. I am TOTALLY SOLD!!!!!! ...... Thanks for bringing back a special taste and time to my home." - Jon R.
"I am totally impressed with your response time and your eagerness to help. Now I can’t wait for it to show up and get started. I can feel the support already."
- Chris D.
I am using your product in our dry aging program here at our club. This program is going real well with our members. I'm having to start a new rib every week. Thanks!" - Chef White, Supper Club
"We are really starting to see an increased interest in the dry aged product which has been very positive for the business. " - Joe, National Restaurant Meat Supplier

Shop UMAi Dry®

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Shipping Worldwide

Thank you for your interest in UMAi Dry. We supply all of our customers with product and support from our office here in the U.S., and have customers in over 70 countries to date.

You can easily place your order on our website and calculate shipping prior to completing your order. We ship by USPS Priority Mail International insured.

We look forward to serving you as a customer.

UMAi Dry® Reviews

Featured Videos View All »

Ballistic BBQ: How to Dry Age a Beef Brisket at home with UMAi Dry®

Guga Foods: How to DRY AGE BEEF AT HOME Properly - 45 Day Aged Bone in Ribeye

Featured Products

Pepperoni Spice Blend

$6.00

Product Details

For 5 lb recipes. UMAi Dry® Pepperoni blend infuses the sausage with savory and spicy flavors of paprika and cayenne. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of traditional pepperoni.

Ingredients: Dextrose, Smoked Paprika, Spices, Black Pepper, Fennel, Red Pepper, Flavorings, Oregano, Anise, Garlic

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Salami Spice Blend

$6.00

Product Details

For 5 lb recipes. UMAi Dry® Salami blend offers smokey robust, almost buttery flavor. Formulated by the Sausage Master at Spark Spices, this is a traditional blend of spices that creates the flavor of old world salami.

Ingredients: Dextrose, Spices, White Pepper, Mustard, Flavorings, Hickory Smoke, Garlic

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Soppressatta Spice Blend

$6.00

Product Details

For 5 lb recipes. UMAi Dry® Soppressatta blend has nice heat from the red pepper combined with mace which is from the nutmeg family that nicely bless the flavors together. Formulated by the Sausage Master at Spark Spices, this is a traditional blend of spices that creates the flavor of soppressata.

Ingredients: Dextrose, Spices, Black Pepper, Red Pepper, Flavorings, Garlic, Mace

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Usage: After mixing in Salt and Instacure #2, add the contents of the package to 5 lbs of sausage meat mix.

Spanish Chorizo Spice Blend

$6.00

Product Details

For 5 lb recipes. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of traditional dry Spanish Chorizo.

Ingredients: Smoked Paprika, Garlic, Dextrose, Sugar, Red Papper, Oregano, Black Pepper

Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to sausage meat mix.

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Finocchiona Spice Blend

$6.00

Product Details

For 5 lb recipes. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of fennel salami.

Ingredients: Dextrose, Fennel Seed, Black Pepper, Sugar, Garlic, White Pepper, Red Pepper

Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to sausage meat mix.

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Landjaeger Spice Blend

$6.00

Product Details

For 5 lb recipes. Formulated by the Sausage Master at Spark Spices, this is a solid traditional blend of spices that creates the flavor of German style hunters sausage - Landjaeger.

Ingredients: Dextrose, Black Pepper, Sugar Ginger, Coriander, Red Pepper, Smoke Powder

Usage: For 5 lb recipe. After mixing in Salt and Instacure #2, add the contents of the package to sausage meat mix.

This blend does not contain: Salt, Instacure #2 or Starter Culture which are necessary for making dry sausage.

Ribeye/Striploin Packet

Includes 3 Pieces
(12x24in / 30x60cm)

$22.00

Product Details

Suitable for strip loin, boneless ribeye, sirloin, Scotch fillet (UK/Aust). Holds approx. 12-16 lbs of beef.

This includes:

3 UMAiDry Ribeye/Striploin (Standard) size
Dimensions: 12x24in / 30x60cm
5 UMAi VacMouse® adapter strips for use with Channel-type sealers.

Charcuterie Kit

For use with
All Sealer Types

$24.00

Product Details

This kit includes:

UMAi Dry® 8" x 18" 2 pieces
Suitable for 6-8 lbs. of meat
UMAi Dry® 10" x 11" 3 pieces
Suitable for 4-5 lbs. of meat
VacMouse® - 5 pieces
6 tsps. InstaCure #2
Enough to cure 30 lbs. of meat
0.5 oz. Juniper berries

This kit requires use of a Vacuum Sealer

UMAi Dry® 32mm
Dry Sausage Kit

$42.00

Product Details

Make Pepperoni, Saucisson Sec, Snack Sticks & more!

Includes:

30 ft. (10m) UMAi Dry® 32mm (1.25in) sausage casing
Suitable for 12-15 lbs (5.5-7kg) of meat
6 tsp. InstaCure #2 (for 30 lbs/14kg of meat)
Bactoferm T-SPX starter culture (enough for 300 lbs/140kg of meat, if kept frozen)
12 tsp. Powdered Dextrose
Zip ties included for easy, secure closure of casings

This kit does not require use of a Vacuum Sealer

UMAi Dry® Gift Card

$25.00

Product Details

Help someone you love discover the Art of Meat Craft. It may become their favorite hobby. Give them the gift of an UMAi Dry® gift card. Gift cards are delivered by email and contain instructions to redeem them at checkout. Our gift cards have no additional processing fees.