---
product_id: 13941558
title: "UMAi Dry Charcuterie Kit, Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat, Instacure #2 & Juniper Berries, Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Months"
brand: "umai dry"
price: "VT20124"
currency: VUV
in_stock: true
reviews_count: 8
category: "Um Ai Dry"
url: https://www.desertcart.vu/products/13941558-umai-dry-charcuterie-kit-dry-curing-meat-kit-incl-3
store_origin: VU
region: Vanuatu
---

# 1-6 Months Dry Curing Time Instacure #2 & Juniper Berries Included 3 Large & 2 Small Dry Age Bags UMAi Dry Charcuterie Kit, Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat, Instacure #2 & Juniper Berries, Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Months

**Brand:** umai dry
**Price:** VT20124
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your home charcuterie game—because your fridge deserves to be a gourmet destination!

## Quick Answers

- **What is this?** UMAi Dry Charcuterie Kit, Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat, Instacure #2 & Juniper Berries, Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Months by umai dry
- **How much does it cost?** VT20124 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/13941558-umai-dry-charcuterie-kit-dry-curing-meat-kit-incl-3)

## Best For

- umai dry enthusiasts

## Why This Product

- Trusted umai dry brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **All-in-One Kit:** Includes 5 premium dry age bags plus Instacure #2 and juniper berries for authentic artisan results.
- • **No Vacuum Sealer Needed:** Innovative immersion sealing method means no pricey vacuum machines—just tie and cure.
- • **Precision Aging Control:** Dry cure meats perfectly over 1 to 6 months with breathable UMAi Dry bags that lock in flavor and block odors.
- • **Effortless Gourmet Crafting:** Transform your fridge into a high-end charcuterie lab without extra equipment or space.
- • **Step-by-Step Expert Guidance:** Comes with detailed instructions, recipes, and pro video tutorials to ensure flawless results every time.

## Overview

The UMAi Dry Charcuterie Kit is a complete dry curing solution featuring 3 large and 2 small breathable dry age bags, Instacure #2 curing salt, and juniper berries. Designed for home use, it enables professional-quality dry curing of meats over 1 to 6 months without the need for vacuum sealers or specialized equipment. Backed by 15+ years of expertise, this kit includes step-by-step instructions and video tutorials, making it the easiest way to create gourmet charcuterie boards in your own refrigerator.

## Description

desertcart.com: UMAi Dry Charcuterie Kit, Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat, Instacure #2 & Juniper Berries, Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Months : Grocery & Gourmet Food

Review: Be patient... - After doing home cured bacon and beef or venison jerky for years, I took a shot at this dry cure thing. First off, the kit has everything you need to put up 5 of either pork or beef . I followed the recipies to the letter for 2 Capicola's and 1 Bresola. Learned fast that a real kitchen scale is a must. The initial cure run is easy and I can't recommend a spice grinder enough to really get the cure mix ready to go. The headache for me is making the bags work in a 'FoodSaver' vacuum sealer. The instructions offer tips on how to do it, but it really boils down to outsmarting the machine. After wrinkling the bag with enthusiasm, do an angled seal so only the vac-mouse is in the real vacuum attempt. Then vac the bag out and hope for the best, don't be afraid to hit the cancel button and try again, and again. The results after almost 3 months where mixed... I won't bother with the Bresola again because while tasty, it really wasn't my bag and if your going to do it, get the biggest Eye of Round you can find cuz you will loose an inch of meat off both ends. I sliced up the first Capicola when it hit target weight, very tasty but rowdy with the bay leaves and nutmeg flavors. No mold or decay, the bags do exactly what they say they do. Waited a few more weeks on the other Capicola and what a difference, every slice was perfect and begging to meet a piece of good cheese and a Triscuit, rave reviews by all of my test subjects. Currently on my next round of 'Caps' .... spacing them 2 weeks apart and using my bacon cure that is heavy on the red pepper side. Also lightly smoked the last 2 to 100dg F just to see what will happen. If you want to start messing around with Dry Aging, you won't go wrong with this kit!
Review: Charcuterie made easy! - I dove pretty deep educating myself on making different types of charcuterie. There is a lot to consider not only in the meat selection, curing recipes, but also the time to cure. Cold cellars, dedicated refrigerators, humidity control, curing boxes, good mold, bad mold and where I’m going to put this equipment made this idea somewhat daunting. I decided to start with the Umai bags because I had a vacuum sealer to get the bag in good contact with the meat and I could put it in my kitchen fridge. On a side note, I did come pretty close to testing the limits of my marriage with taking up real estate in the fridge for 6-8 weeks. Don’t use a college style fridge because they lack the humidity control a full size fridge has. I placed a cooling rack under the Umai bag to allow good air circulation for even curing. The bag allows moisture to exit the bag and keeps other molecules from moving back and forth. The fridge had no funky meat smells and the meat did not take on any fridge smells. Don’t handle the bags too much. If the bag becomes separated from the meat it doesn’t cure as effectively but it will still do the job. I would take the curing meat in the Umai bag out once a week and weigh it. I was looking for a 40% weight loss before I called it done. The time will be variable based on the meat and fridge. I have done several now and 6-10 weeks in the umai bag was common. I would someday like to try to make and cure charcuterie old school. Beef bungs, white mold, butcher twine, etc… but for now these bags are pretty user friendly and eliminate the need for extra equipment and space. The finished product was amazing!

## Features

- 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00NG4BY5M |
| Age Range Description | Adult |
| Best Sellers Rank | #67,474 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #623 in Jerky |
| Brand | UMAi Dry |
| Brand Name | UMAi Dry |
| Color | Clear |
| Cuisine | Mediterranean |
| Customer Reviews | 4.3 out of 5 stars 602 Reviews |
| Flavor | Original Charcuterie Kit |
| Included Components | Dry Curing Bag |
| Item Weight | 2 Pounds |
| Manufacturer | UMAi Dry® |
| Number of Items | 5 |
| Number of Pieces | 5 |
| Recommended Uses For Product | Cooking |
| Size | 5 Count (Pack of 1) |
| UPC | 859010004023 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** UMAi Dry
- **Capacity:** 5 Pounds
- **Product Dimensions:** 4.8"W x 11.18"H
- **Closure Type:** Immersion Method
- **Number of Items:** 5
- **Special Feature:** Dry Curing Bags
- **Shape:** Rectangular
- **Color:** Clear
- **Item Weight:** 2 Pounds
- **Model Name:** FSCHR

## Images

![UMAi Dry Charcuterie Kit, Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat, Instacure #2 & Juniper Berries, Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Months - Image 1](https://m.media-amazon.com/images/I/61odNgmdXXL.jpg)

## Available Options

This product comes in different **Flavor** options.

## Questions & Answers

**Q: Can i use it for already portioned steaks? Like a tray of steaks from Costco?**
A: I would not use it for already portioned steaks as the entire outer surface will need to be removed once aged, you will lose too much meat.  I have done whole ribeye and strip steak roasts from Sams & Costco to very good results.  After 45-60 days I then portion the steaks and trim just what was on the outside.  Watch their video on how to go from the cryovac bag into the UMAi Dry bag, this method works well.

**Q: Can you make sopressetta with this kit?**
A: No you need to use one of the dry cured sausage kits a there is an enzime  you need you don't get in this kit  a the round sausage casings the 70 mm is perfect for sopressata and Genoa salami

**Q: Can I return the unused/unopened product**
A: You need to direct that question to Umai

**Q: You do not ship the sealer itself to Hawaii. Any other commercial sealers that you can recommend?**
A: Food saver brand is a great option

## Customer Reviews

### ⭐⭐⭐⭐⭐ Be patient...
*by W***R on August 10, 2016*

After doing home cured bacon and beef or venison jerky for years, I took a shot at this dry cure thing. First off, the kit has everything you need to put up 5 of either pork or beef . I followed the recipies to the letter for 2 Capicola's and 1 Bresola. Learned fast that a real kitchen scale is a must. The initial cure run is easy and I can't recommend a spice grinder enough to really get the cure mix ready to go. The headache for me is making the bags work in a 'FoodSaver' vacuum sealer. The instructions offer tips on how to do it, but it really boils down to outsmarting the machine. After wrinkling the bag with enthusiasm, do an angled seal so only the vac-mouse is in the real vacuum attempt. Then vac the bag out and hope for the best, don't be afraid to hit the cancel button and try again, and again. The results after almost 3 months where mixed... I won't bother with the Bresola again because while tasty, it really wasn't my bag and if your going to do it, get the biggest Eye of Round you can find cuz you will loose an inch of meat off both ends. I sliced up the first Capicola when it hit target weight, very tasty but rowdy with the bay leaves and nutmeg flavors. No mold or decay, the bags do exactly what they say they do. Waited a few more weeks on the other Capicola and what a difference, every slice was perfect and begging to meet a piece of good cheese and a Triscuit, rave reviews by all of my test subjects. Currently on my next round of 'Caps' .... spacing them 2 weeks apart and using my bacon cure that is heavy on the red pepper side. Also lightly smoked the last 2 to 100dg F just to see what will happen. If you want to start messing around with Dry Aging, you won't go wrong with this kit!

### ⭐⭐⭐⭐⭐ Charcuterie made easy!
*by D***S on July 6, 2023*

I dove pretty deep educating myself on making different types of charcuterie. There is a lot to consider not only in the meat selection, curing recipes, but also the time to cure. Cold cellars, dedicated refrigerators, humidity control, curing boxes, good mold, bad mold and where I’m going to put this equipment made this idea somewhat daunting. I decided to start with the Umai bags because I had a vacuum sealer to get the bag in good contact with the meat and I could put it in my kitchen fridge. On a side note, I did come pretty close to testing the limits of my marriage with taking up real estate in the fridge for 6-8 weeks. Don’t use a college style fridge because they lack the humidity control a full size fridge has. I placed a cooling rack under the Umai bag to allow good air circulation for even curing. The bag allows moisture to exit the bag and keeps other molecules from moving back and forth. The fridge had no funky meat smells and the meat did not take on any fridge smells. Don’t handle the bags too much. If the bag becomes separated from the meat it doesn’t cure as effectively but it will still do the job. I would take the curing meat in the Umai bag out once a week and weigh it. I was looking for a 40% weight loss before I called it done. The time will be variable based on the meat and fridge. I have done several now and 6-10 weeks in the umai bag was common. I would someday like to try to make and cure charcuterie old school. Beef bungs, white mold, butcher twine, etc… but for now these bags are pretty user friendly and eliminate the need for extra equipment and space. The finished product was amazing!

### ⭐⭐⭐⭐ Easiest way to make dried sausage at home
*by M***H on January 21, 2025*

This product does what it says and does it well. No need for specialty drying apparatus to make great dried sausage. The hardest part is waiting for the sausage to be ready. The only reason for taking away one star is that the product is pricey. Comes with detailed instructions for the beginner.

## Frequently Bought Together

- UMAi Dry Charcuterie Kit, Dry Curing Meat Kit Incl. 3 Large & 2 Small Dry Age Bags for Meat, Instacure #2 & Juniper Berries, Create Gourmet Charcuterie Boards in Your Refrigerator Over 1-6 Months
- UMAi Dry Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Ribeye & Striploin Steak up to 12-18 lbs, Home Steak Ager Refrigerator Bags, No Vacuum Sealer Needed, Tender Aged Beef in 28-45 Days
- UMAi Dry Charcuterie Spice Bundle (Bresaola, Capicola, Lonzino)

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-03-11*