Umai dry aging bags for home dry aging?

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Ty520

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So I'm a bit leery about dry aging cured meats. I don't have the space or resources to provide the proper temperature and humidity.

However, I stumbled across an article on homemade pancetta that recommended a product called UMAi that claim they allow you to dry age meats in the fridge in a special.

Has anyone used them, or anything similar?

Or perhaps can recommend another option (with the exception of having to buy a piece of expensive equipment that takes up square footage, like a mini fridge)
 
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betarhoalphadelta

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I did use their bag once for a ribeye roast. I've never done them for cured meats.

Generally I was pleased with it. It was not the best roast (I went cheap on my first attempt and got a grocery store roast--I'll do prime from Costco next time), but it was a good learning experience and I think the product worked as advertised.
 
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