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  • Umai Dry Aging Bags

    Regular price From $14.99 AUD
    Regular price Sale price From $14.99 AUD
    Umai Dry Aging BagsUmai Dry Aging Bags

Collection: UMAi Dry Aging Bags

Do you need some tips about drying meat, or maybe you are unsure if you can do this at your own house? Here are some useful dry-aging pieces of information. Just use them and enjoy tasty homemade dried meat!

Why is Umai dry aging bags so good?

If you wonder how to dry meat at home, we offer you to use our Umai Dry Aging Bags. They are excellent solutions for those who love to make their food. You can use them for steak, roasts, and brisket. Whatever you decide to prepare with them - it would be delicious!

Moreover, by using our solid Umai Dry bags, you can safely dry food at home. Don't worry, this process can take you from 28 to even 45 days - and it's fine! As long as you will follow our instructions, everything will be good. So, how to use them?

How to use Umai dry aging bags at home?

Using this product is very simple. First, it is important to vacuum the cut of meat in the dry-aging bag carefully. Then you have to put it into a home refrigerator. Always remember to set it on a rack. Why is that? Well, it needs to get airflow from all sides.

What else do you need to do? One of the most

Do you need some tips about drying meat, or maybe you are unsure if you can do this at your own house? Here are some useful dry-aging pieces of information. Just use them and enjoy tasty homemade dried meat!

Why are Umai Dry Aging Bags so good?

If you wonder how to dry meat at home, we offer you to use our Umai Dry Aging Bags. They are excellent solutions for those who love to make their food. You can use them for steak, roasts, and brisket. Whatever you decide to prepare with them - it would be delicious!

Moreover, by using our solid Umai Dry bags, you can safely dry food at home. Don't worry, this process can take you from 28 to even 45 days - and it's fine! As long as you will follow our instructions, everything will be good. So, how to use them?

How to use Umai Dry Aging Bags at home?

Using this product is very simple. First of all, it is important to vacuum the cut of meat in the dry-aging bag carefully. Then you have to put it into a home refrigerator. Always remember to set it on a rack. Why is that? Well, it needs to get airflow from all sides.

What else do you need to do? One of the most

Do you need some tips about drying meat, or maybe you are unsure if you can do this at your own house? Here are some useful dry-aging pieces of information. Just use them and enjoy tasty homemade dried meat!

Why are Umai Dry Aging Bags so good?

If you wonder how to dry meat at home, we offer you to use our Umai Dry Aging Bags. They are excellent solutions for those who love to make their food. You can use them for steak, roasts, and brisket. Whatever you decide to prepare with them - it would be delicious!

Moreover, by using our solid Umai Dry bags, you can safely dry food at home. Don't worry, this process can take you from 28 to even 45 days - and it's fine! As long as you will follow our instructions, everything will be good. So, how to use them?

How to use Umai Dry Aging Bags at home?

Using this product is very simple. First of all, it is important to vacuum the cut of meat in the dry-aging bag carefully. Then you have to put it into a home refrigerator. Always remember to set it on a rack. Why is that? Well, it needs to get airflow from all sides.

What else do you need to do? One of the most essential things is to put the label with the date of preparing meat in your bag. After removing dried meat from the fridge, remember that the outside of the meat will have a dark color.

Use our kit of dry-aged bags to make your five stars meat at home. Preserve meat naturally thanks to Umai Dry.

Introducing Umai Dry Aging Bags

Have you ever wondered how to dry meat?

These are by far the best solutions from a 100% owned  Australian supplier! Let's try Umai Dry Aging Bags for steak, roasts, and brisket. Dry, age your food safely at home in 28-45 days. With that, you can prepare 5-star restaurant meat at your own home.

What do you need to do?

First thing you need to do is, vacuum the cut of meat in the dry-aging bag. Then just store it in your home refrigerator on a rack so that you get airflow on all sides. Do you wonder how it works? Dry aging of meat works because the dry-aging back is a membrane that can breathe, so moisture can escape, and the air is allowed to enter. This dry aging process tenderizes tough cuts of meat and gives the meat an intense flavor that cannot be replicated in any other way.

How to prepare meat for dry aging

If you want to prepare the cut of meat for dry-aging, you should trim any thick bits of fat and any silver skin. If it is a flattering cut, you can roll it and tie it like a rolled roast. It's easy and effective. When vacuum sealing your cut of meat in the Umai dry-aging bag, remember it is not a regular vacuum bag. Because of that, you need to leave your meat moist, so you get good contact from the bag to the cut of meat.

About 80% of contact is good. Also, it is a good idea to use the Umai vac mouse to aid in extracting air. It is best to use the vacuum sealer in manual mode. During that, stop the vacuum before sealing to massage the air pockets out. Then continue the process and seal the food. Even if you did everything properly, there is always the possibility of some air leftover. If such a thing happens and air will be left in the vacuum bag, don't worry. That is still okay. It is also possible that moisture would get in the first seal (which is probably about to happen), then just clean above it and do a second seal. Then you need to carefully place the vacuumed, dry-aging bag in the fridge on a rack. Make sure that nothing will touch the sides of it.

Additional tips

It is very important that you always label the bag with the date you prepared it. It will help you remember when it's time to check if food is ready. When the dry-aged meat has done, it's time, and you have to remove it from the fridge. Cut and peel the dry-aging bag off the cut of meat. Remember that the outside of the meat will be a very dark color; this thin layer should be trimmed off before cutting into steaks or cooking whole.

We have prepared a special kit of dry-aged bags for you. Our selection of Umai dry-aged bags includes dry-aged bags for Roasts, Whole Eye Rib, Sirloin, and Whole Briskets. We can also provide you with a mixed set of these Umai dry aging bags at a good price. Dry aging meat is the oldest way of preserving and preparing meat naturally that we know of. Thanks to Umai dry-aging, it can still be done safely in your own home.

Let us make your life taste better.

things is to put the label with the date of preparing meat in your bag. After removing dried meat from the fridge, remember that the outside of the meat will have a dark color.

Use our kit of dry-aged bags to make your five stars meat at home. Preserve meat naturally thanks to Umai Dry.

Introducing Umai Dry Aging Bags

Have you ever wondered how to dry meat?

These are by far the best solutions from a 100% owned  Australian supplier! Let's try Umai Dry Aging Bags for steak, roasts, and brisket. Dry, age your food safely at home in 28-45 days. With that, you can prepare 5-star restaurant meat at your own home.

What do you need to do?

First thing you need to do is, vacuum the cut of meat in the dry-aging bag. Then just store it in your home refrigerator on a rack so that you get airflow on all sides. Do you wonder how it works? Dry aging of meat works because the dry-aging back is a membrane that can breathe so moisture can escape, and the air is allowed to enter. This dry aging process tenderizes tough cuts of meat and gives the meat an intense flavor that cannot be replicated in any other way.

How to prepare meat for dry aging

If you want to prepare the cut of meat for dry-aging, you should trim any thick bits of fat and any silver skin. If it is a flattering cut, you can roll it and tie it like a rolled roast. It's easy and effective. When vacuum sealing your cut of meat in the Umai dry-aging bag, remember it is not a regular vacuum bag. Because of that, you need to leave your meat moist, so you get good contact from the bag to the cut of meat.

About 80% of contact is good. Also, it is a good idea to use the Umai vac mouse to aid in extracting air. It is best to use the vacuum sealer in manual mode. During that, stop the vacuum before sealing to massage the air pockets out. Then continue the process and seal the food. Even if you did everything properly, there is always the possibility of some air leftover. If such a thing happens and air will be left in the vacuum bag, don't worry. That is still okay. It is also possible that moisture would get in the first seal (which is probably about to happen), then just clean above it and do a second seal. Then you need to carefully place the vacuumed, dry-aging bag in the fridge on a rack. Make sure that nothing will touch the sides of it.

Additional tips

It is very important that you always label the bag with the date you prepared it. It will help you remember when it's time to check if food is ready. When the dry-aged meat has done, it's time, and you have to remove it from the fridge. Cut and peel the dry-aging bag off the cut of meat. Remember that the outside of the meat will be a very dark color; this thin layer should be trimmed off before cutting into steaks or cooking whole.

We have prepared a special kit of dry-aged bags for you. Our selection of Umai dry-aged bags includes dry-aged bags for Roasts, Whole Eye Rib, Sirloin, and Whole Briskets. We can also provide you with a mixed set of these Umai dry aging bags at a good price. Dry aging meat is the oldest way of preserving and preparing meat naturally that we know of. Thanks to Umai dry-aging, it can still be done safely in your own home.

Let us make your life taste better.

things is to put the label with the date of preparing meat in your bag. After removing dried meat from the fridge, remember that the outside of the meat will have a dark color.

Use our kit of dry-aged bags to make your five stars meat at home. Preserve meat naturally thanks to Umai Dry.

Introducing Umai Dry Aging Bags

Have you ever wondered how to dry meat?

These are by far the best solutions from a 100% owned  Australian supplier! Let's try Umai Dry Aging Bags for steak, roasts, and brisket. Dry, age your food safely at home in 28-45 days. With that, you can prepare 5-star restaurant meat at your own home.

What do you need to do?

First thing you need to do is, vacuum the cut of meat in the dry-aging bag. Then just store it in your home refrigerator on a rack so that you get airflow on all sides. Do you wonder how it works? Dry aging of meat works because the dry-aging back is a membrane that can breathe so moisture can escape, and the air is allowed to enter. This dry aging process tenderizes tough cuts of meat and gives the meat an intense flavor that cannot be replicated in any other way.

How to prepare meat for dry aging

If you want to prepare the cut of meat for dry-aging, you should trim any thick bits of fat and any silver skin. If it is a flattering cut, you can roll it and tie it like a rolled roast. It's easy and effective. When vacuum sealing your cut of meat in the Umai dry-aging bag, remember it is not a regular vacuum bag. Because of that, you need to leave your meat moist, so you get good contact from the bag to the cut of meat.

About 80% of contact is good. Also, it is a good idea to use the Umai vac mouse to aid in extracting air. It is best to use the vacuum sealer in manual mode. During that, stop the vacuum before sealing to massage the air pockets out. Then continue the process and seal the food. Even if you did everything properly, there is always the possibility of some air leftover. If such a thing happens and air will be left in the vacuum bag, don't worry. That is still okay. It is also possible that moisture would get in the first seal (which is probably about to happen), then just clean above it and do a second seal. Then you need to carefully place the vacuumed, dry-aging bag in the fridge on a rack. Make sure that nothing will touch the sides of it.

Additional tips

It is very important that you always label the bag with the date you prepared it. It will help you remember when it's time to check if food is ready. When the dry-aged meat has done, it's time, and you have to remove it from the fridge. Cut and peel the dry-aging bag off the cut of meat. Remember that the outside of the meat will be a very dark color; this thin layer should be trimmed off before cutting into steaks or cooking whole.

We have prepared a special kit of dry-aged bags for you. Our selection of Umai dry-aged bags includes dry-aged bags for Roasts, Whole Eye Rib, Sirloin, and Whole Briskets. We can also provide you with a mixed set of these Umai dry aging bags at a good price. Dry aging meat is the oldest way of preserving and preparing meat naturally that we know of. Thanks to Umai dry-aging, it can still be done safely in your own home.

Let us make your life taste better.