Pioneers in Dry Aging Meat - With over 15 years of experience and expertise, plus multiple award wins, UMAi Dry are the pioneering leader of dry curing and dry age bags for meat. We combine old-world artisan traditions with modern technology so you can make exceptional aged and cured meat at home in 1 to 6 months. Easiest Hobby Ever - The bags in this dry meat kit are specifically designed for charcuterie. They are not a suitable size for dry aging ribeye, striploin or brisket. If that’s what you’re looking for, check out the other UMAi dry age steak sized bags. Create Family Traditions - Transform your home into the ultimate steakhouse with UMAi’s dry curing bags and wow your friends and family with gourmet cured meats for charcuterie boards – without blowing your budget! Serve up delicious capicola, bresaola, prosciutto or pancetta while creating memories that will last a lifetime. Step By Step Guide - Dry curing meat at home made easy with UMAi Dry. Every purchase of an UMAI dry age bags charcuterie kit includes step-bystep instructions, recipes and links to video guidance from professional meat crafters that guide you through the entire process from start to finish – your cured meats will have never tasted so good. No Vacuum Sealer? No Problem! - UMAi’s curing bags are not vacuum bags and do not require a vacuum sealer. Instead, seal using the immersion method. When the bag is in contact with 80% of your meat’s surface, tie off the opening. The UMAi bags moisture and oxygen-permeable membrane create the perfect curing environment that protects the meat from odors and allow safe, delicious dry curing.

UMAi Dry Curing Bags Get professional results with unbeatable taste from the first time you try! Our Story UMAi Dry ("ooh-my dry") is a unique, scientifically proven, chef-tested technology that allows anyone to craft custom dry aged steak, charcuterie or slow-fermented dry sausage at home. Starting back in 2007, we have been pioneers in the industry and are backed by loyal customers and awards to prove it! Since winning the 2011 Product Innovation Award from National Restaurant Association, we’ve been the go-to dry aging product for at-home meat crafters.

Do they prevent odor leakage during the curing process?

Yes! UMAi Dry is not a plastic vacuum bag—it’s a moisture- and oxygen-permeable membrane that does not require vacuum sealing before dry curing. This advanced membrane technology ensures a clean, odor-free curing process with no mess.

Do bags maintain proper humidity levels?

Absolutely. UMAi Dry bags protect the meat while allowing air pockets to safely maintain optimal humidity levels inside the bag. Enjoy a safe, simple, and delicious way to create authentic charcuterie meats at home.

12 Steps to Charcuterie Perfection:

1. Trim your meat to shape
2. Measure and blend the cure
3. Coat your meat evenly with the cure
4. Seal in plastic to cure
5. Refrigerate for 14 days
6. Turn the meat during curing
7. Rinse the meat after curing
8. Tie the meat to shape and apply coating spices if desired
9. Seal the meat in a UMAi Dry bag
10. Rest on an open wire rack in your refrigerator
11. Dry for 1–6 months depending on the cut and desired texture
12. Peel away the UMAi Dry bag and slice your perfectly cured charcuterie

What’s Included?

- 5 x UMAi Dry Curing Bags (2pcs: 8” x 18”, 3pcs: 10” x 11”)
- 5 x UMAi VacMouse adapter strips (for optional use with a vacuum sealer; not required)
- Juniper berries and Instacure #2 for curing up to 30 lbs of meat
- Target weight labels
- Step-by-step instructions, plus links to professional video tutorials, delicious recipes, and access to our interactive Help Center

Create and enjoy restaurant-quality charcuterie meats right from your own refrigerator with UMAi Dry Curing Bags. Elevate your craft with confidence!