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Kurt PaskiewiczIf you have never use the Umai bags for salami……you’re in for a treat. Because I didn’t want to make the investment into a aging box (converted refrig) I’ve only used the dry bags. Two of the guys in our group have years of experience making air dried sausage, hanging them in the attic when the weather got right…..Now they are on board with Umai products. We’re making sausages when we want using a spare refrigerator…..of course we have to drink all the beer to make room, oh the sacrifices we make!!! We aged a prime cut for 28 days and compared it to some commercially aged steaks I got from friend. The biggest difference his were a little more moist….I should have watch my weight better, instead of time only…..but mine tasted better. Thanks for the input….