The UMAI system

[noxwaste]

Hello all.. I just now (today) saw this UMAI stuff and have a question... Do you have  to buy their vacuum sealer? Or can you just buy their bags? Like, what should I spring for when buying into their system? I already have a vacuum sealer at home. I imagine I can get the cure spices/seasonings cheaper than what they will sell them to me for. So really, do I only need their special bags? Or do they even have special bags? I imagine I can do more research when I get home this evening with access to YouTube, etc., but I'm impatient, and if I can place an order today for some stuff I will. Thanks!

 

[noxwaste]

After doing a bit more research on my own, it seems as if the UMAI system you're "buying into" is only the bags/"mouse" pieces that go into the ends of the bags. Those bags seem a bit expensive if you were to get into this commercially, though...

 

[browneyesvictim]

You can probably use the vac sealer you have, and yes you are really just buying their bags/mouse. But I will add my 2 cents worth about my experience with UMAI bags and my OLD sealer.

My OLD cheap sealer was automatic. In other words, it would draw a vacuum and then when it sensed a certain vacuum was reached it would start sealing automatically. I had no control of anything. The UMAi bags do not have the micro checkerboard shaped grooves or channels formed in the plastic like all other vacuum bags do to assist with drawing out all the air. So getting all the air out and a good vacuum becomes a challenge before it decides to seal. If you have a sealer that you can manually "pulse" the vacuum and then manually seal the plastic, you are golden.

This process can be further complicated if you have any fluids or liquids at all on the meat you are sealing. If blood or anything gets drawn into the vacmouse as you are drawing a vacuum, your screwed because it will foul it and collapse the foam and stop drawing a vacuum any further.

The UMAI stuff is spendy, but it does work. It is a great alternative If you don't have a specific dry curing chamber, and can do what you need to do in a refrigerator etc.

 

[BGKYSmoker]

You can use just about any channel sealer. I use both VacMaster channel sealer and VM Chamber sealer.

CB uses his foodsaver with great results.

 

[chopsaw]

I was using food saver , but now I just tie both ends . No vac . 

 

[daveomak]

 
I was using food saver , but now I just tie both ends . No vac . 

From what I have read, the meat must come in secure contact with the bag...

Create Dry Cured Meats in your refrigerator with special UMAi Dry[emoji]174[/emoji] technology

• Unique UMAi Dry[emoji]174[/emoji] membrane technology creates a perfect dry curing environment
• Use your home fridge to make capicola, bresaola, prosciutto, pancetta with no mess, no odors
• Your result is delicious dry cured meats (charcuterie) that will impress your friends and family
• You will be amazed when you create true gourmet charcuterie at home

This kit includes:

• UMAi Dry[emoji]174[/emoji] 8" x 18" 2 pieces
  Suitable for 6-8 lbs. of meat
• UMAi Dry[emoji]174[/emoji] 10" x 11" 3 pieces 
  Suitable for 4-5 lbs. of meat
• VacMouse[emoji]174[/emoji] channel vacuum adapter strips - 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

 

[chopsaw]

Hey Dave , how ya doin bud ? I'm speaking of sausage and should have made that clear . As far as I know they don't require vac seal for the sausage anymore .  If you look at the details of the salami kits it say no vac sealer required . 

https://www.drybagsteak.com/shop-umai-salumi-kits.php

 

[daveomak]

Right....   stuff them as you would a natural casing...

UMAi Dry Sausage Casing Packet (50mm) Features:

• Includes recipe and use guide
• Moisture-permeable material 
• Suitable for 25-30 lbs of meat
• Will not rupture during stuffing or while hanging
• Does not need to be poked like natural or collagen casings
• Finished product will not have hard-to-chew rind
• Includes 30ft of casing and zip ties for 25-30lbs of meat
• Prevents odors and molding
• Peels easily after drying
• Seal with zip ties
• Item # : 50CASRTL

Easy Use:

• Cut meat into strips
• Chill
• Cube
• Chill
• Season
• Mix stiff
• Chill
• Stuff into UMAi Dry casing
• Zip tie 
• Hang to ferment at room temperature
• Dry in fridge
• Peel, slice, and enjoy! 

Usage Ideas:

• Salami
• Spanish Chorizo
• Pepperoni
• Soppressata
• Sujuk
• http://Landjagger

 

[BGKYSmoker]

 
Hey Dave , how ya doin bud ? I'm speaking of sausage and should have made that clear . As far as I know they don't require vac seal for the sausage anymore .  If you look at the details of the salami kits it say no vac sealer required . 

https://www.drybagsteak.com/shop-umai-salumi-kits.php

You really dont need a vac sealer for UMAi sausage. I just tie most of the time. I find the zip tie can cut the bags.