The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed
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Availability:
In Stock.
Arrives
Wednesday, Jul 22
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Features
- COMPLETE DRY AGING KIT FOR HOME USE Transform your regular refrigerator into a dry aging chamber with our 3 Dry Age Bags for Meat (23.5x23.5 inches) and included netting roll. These bags can hold up to 16 lbs of ribeye, sirloin, or short loin cuts, allowing you to craft melt-in-the-mouth dry-aged beef without the need for a vacuum sealer or expensive equipment.
- ENHANCED BREATHABLE MEMBRANE TECHNOLOGY Crafted from a plant-based, GMO-free material, these dry aging bags feature a breathable membrane that creates the ideal environment for meat to age safely. Say goodbye to artificial materials and hello to The Sausage Maker's Dry Steak Wraps for flavorful, tender, dry aged meat that rivals premium steakhouse quality.
- BEGINNER-FRIENDLY DRY AGING PROCESS No expertise requiredsimply place your meat into the Dry Age Bag, secure it with the netting roll, and let your refrigerator work its magic for four weeks. The easy-to-use dry age wraps are perfect for beginners and seasoned meat enthusiasts looking for restaurant-quality results at home.
- VERSATILE FOR RIBEYE, SHORT LOIN, AND MORE These professional-grade dry ager bags accommodate a variety of premium cuts, including ribeye steaks, sirloin, and short loin. Dry aging intensifies the flavor while tenderizing the meat, delivering an unmatched beef steak experience every time.
- PREMIUM RESULTS WITHOUT SPECIAL EQUIPMENT No need for a dry ager refrigerator for meat or a vacuum sealeryour dry aging steak wraps are designed for your standard home fridge. Enjoy tender, perfectly aged ribeye, sirloin, or steaks that boast professional results for a fraction of the cost.
Features
- Create Mouth-Watering, Dry Aged Steaks in Your Refrigerator
- Innovative Plant-Based, Breathable Film for Dry Aging Roast
- Use with Sirloin Roast, Ribeye and Other Beef Cuts!
- Just Add the Meat! No Other Equipment Required
Brand: The Sausage Maker
Item Form: Strip
Number of Items: 1
Package Type: Bag
Unit Count: 1.00 Count
Product Dimensions : 10 x 8 x 0.5 inches; 5.61 Ounces
UPC :
Manufacturer : The Sausage Maker
Product Dimensions : 10 x 8 x 0.5 inches; 5.26 ounces
UPC :
Manufacturer : The Sausage Maker
Units : 16 Ounce
Best Sellers Rank: #77,821 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #1,073 in Meat & Seafood
#1,073 in Meat & Seafood:
Customer Reviews: 4.5 4.5 out of 5 stars (938)
Brand Name: The Sausage Maker
Flavor: Beef
Specialty: Plant Based
Item Form: Strip
UPC: 015913116304
Manufacturer: The Sausage Maker
Part Number: 11-1630
Diet Type: Plant Based
Size: 16 Pound (Pack of 1)
Item Package Weight: 0.15 Kilograms
Number of Pieces: 1
Number of Items: 1
Unit Count: 16 Ounce
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Jul 22
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
This product is much easier to use than the vacuum sealed Umai bags and in my opinion yields a much better end product. I dry aged a 15lb USDA prime boneless ribeye roast for 50 days with this and the results were out of this world. There was no mold/spoilage but rather a wonderful nutty slightly cheesy smell and flavor that is characteristic of dry aging. I'd previously tried something similar with Umai but the meat shrank to almost nothing and the flavor, while good, didn't really taste dry aged. Some claim the Umai bags don't allow for the good microbes, which provide the dry age flavor, to enter the meat so it's not the same as open air dry aging. I don't know if this product does that or not, but there was definitely a flavor difference and this was much closer to, if not indistinguishable from open air aging. Plus, the Umai bags are notoriously difficult to seal properly; on average I would waste one Umai bag per dry aging attempt because of a bad seal. This product avoids the sealing issue and allows you to just wrap the meat like a Christmas present. If one whole wrap doesn't completely cover your meat you can just cut additional pieces of the plastic and apply where needed. Provided the meat is wet, the plastic sticks easily right away. The only negative was the net that keeps everything in place, and maintains the meat's shape during the aging. I found it much too tight and difficult to apply without tearing the plastic that I'd so carefully wrapped the meat in. Next time I'll just use butchers twine which is a perfectly fine option. Otherwise this is a fantastic alternative to an expensive dry aging rig and I think much better than its closest competitor.
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Reviewed in the United States on December 26, 2021 Reviewed in the United States on December 26, 2021 by Peter
There are several different systems and brands for dry-aging meats out there from buying a special 'dry-aging' refrigerator to one using plastic bags which you shrink-wrap, etc., but this particular product uses wrapper 'sheets' which are vegetable-based. Be careful not to tear them when you're wrapping the meat; they're very delicate. Although a bit small (we had to use 3 of the 4 sheets in the kit in order to completely cover a 21-pound bone-in ribeye) we had enough sheets in one kit to do the job. First, we washed and wrapped the meat, and after making sure we pressed all the air bubbles out, we then stretched the included elastic netting over the entire piece. The size of the meat was so big that we encountered some difficulty doing this and accidentally tore a small hole in a corner but had enough to patch it up. We then put the meat on a grate to ensure air circulation and put it in our refrigerator. After 36 days of dry aging, we took it out, cut and trimmed it and cooked a fresh piece. It was the tastiest, most tender ribeye we've ever had! We'll definitely buy this product again. The first photo shows the bone-in ribeye wrapped and in our refrigerator after 1 day, the next photo shows it after 1 week, the 3rd photo shows it being carved with the wrapper still on after being aged 36 days, the 4th photo shows it standing on end and the 5th photo shows an unwrapped end cut in the foreground which is so thick we'll use it to make a prime rib roast, to the left is a smaller end cut which has the inedible 'crust' on the meat which forms while aging (this is normal and it'll be discarded), in the background are cut, unwrapped, untrimmed 2 inch thick bone-in ribeyes and on the right by my wife's hand is pictured the fully trimmed bone-in ribeye which we cooked that day. I would say that, aside from being VERY CAREFUL in wrapping the meat, the most difficult part had nothing to do with this product; rather, it was cutting the meat because we wanted thinner cuts than 2 inches, but the wide bones were in the way. And actually, after we cooked the 2-inch piece, it came out fantastic and the amount of doneness was perfect!
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Reviewed in the United States on October 23, 2023 Reviewed in the United States on October 23, 2023 by Marty Elia
Worked really well! I love dry aged steaks and always wanted to try doing it myself. Obviously purchasing a dedicated refrigerator for dry aging isn't cheap and requires space in your home. This is the ideal solution! I purchased a $200 rib roast and cut it in half. I aged one half for 35days and the other half for 60days. The wraps were easy to apply and prevented the meat from going bad during the aging process. The 35day age came out great, but tasted younger that a true 35day age. The 60day age was a little too long for me... The flavor was nice and rich, but the texture was too dry. I plan to use my 3rd wrap to try a 45day age next!
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Reviewed in the United States on September 24, 2025 Reviewed in the United States on September 24, 2025 by Kingman Mais
I was worried about the few tears in the product. Bought a whole prime rib to age for 45 days, and it turned out amazing. Had to cut it in half to make it work, though.
Reviewed in the United States on June 17, 2024 by Jason C Koschkee
The product was very easy to use. I was able to use scrap pieces for other projects as well.
Reviewed in the United States on April 29, 2026 Reviewed in the United States on April 29, 2026 by William Haugse
I'd recommend this to anyone starting out drying/aging/curing meat. It's very easy to use, and provides excellent results in a fridge. I did two cuts, and both were low to no maintenance, with even drying over a couple months. The cover was also simple to apply and remove. I made a lonzino and dried a ham in this product. They took a bit longer than expected, which I suppose is a good thing, as this product is designed to slow drying (so you don't get a hard shell and soft interior end result). I'd still use this in certain situations, but . . . Once you have a bit of experience, or a decent curing chamber, then this has less value. I probably wouldn't pay the cost for this today, unless there was a specific application I wanted to do in the fridge, or for some other specific reason like aging an expensive steak where I want to be near certain the result is good (these are labeled and intended for dry again steaks). Instead, for curing and drying, I have a chamber, and I know more about what I'm doing, and I prefer to dry exposed to air, and controlled mold. Basically, I can control my environment (temp and humidity), and so this is less valuable. For the cost, if a loin or something goes bad, . . . it's cheaper to toss it and do it again. And of the dozen meats I've done open air, I have only tossed one which probably was ok, but better safe than sorry.
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Reviewed in the United States on December 8, 2023 by jennifer hardisty
This was my first attempt at dry aging after watching many videos. I used this wrap on a prime sirloin roast, and dry aged in a spare fridge for 30 days. I must say, the meat came out absolutely pristine! The cellulose wrap was a little finicky (as expected), you can't pull it too tight or it will rip. I also had to use all 3 sheets on one roast. Also, the twine netting wasn't nearly large enough for this size of a roast. Luckily I had plenty of spare butcher twine to wrap it properly. (Yes, I realize this package is meant for wrapping individual steaks, but dry aging an entire roast is more efficient and affordable). After a week or so the cellulose wrap adheres to the meat nicely, keeping out excess moisture perfectly! There was barely any wasted when trimming as a result. I was able to find clean white fat less than 1cm from the surface (I still trimmed a little more to be safe, but I was amazed at how well this meat held up). The result was 6 beautiful 1.5inch prime aged sirloin steaks. The pictures speak for themselves!
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Reviewed in the United States on April 6, 2024 Reviewed in the United States on April 6, 2024 by Jake
Work well and Ive enjoyed making homemade Cappacola. They are very expensive for what they are. Just sheets of collagen. At some point Ill make my own drying chamber with humidity control. Until then this is a nice once in a while alternative.
Reviewed in the United States on October 10, 2025 by JBro