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:
Only 1 left in stock, order soon!
Arrives
Mar 30 – Apr 1
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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
Brand: The Sausage Maker
Size: 16 Pound (Pack of 1)
Flavor: Beef
Specialty: Plant Based
Package Weight: 0.15 Kilograms
Product Dimensions : 10 x 8 x 0.5 inches; 5.26 ounces
UPC :
Manufacturer : The Sausage Maker
Units : 16 Ounce
Best Sellers Rank: #65,594 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #790 in Meat & Seafood
#790 in Meat & Seafood:
Customer Reviews: 4.5 4.5 out of 5 stars (926)
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Mar 30 – Apr 1
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
I make capicola in the refrigerator with these wraps and it works flawlessly if you use the proper method and practice. First, I follow the recipe from 2 Guys and a Cooler on YouTube. Second, use the wraps as intended: meat needs to fit within 23.5" x 23.5" sheets, meat needs to be slightly damp but not soaking wet or else sheets will get soggy and tear, and refrigerator should be around 35 degree F. When removing the wrap be careful and slow so that the sheet comes off in large pieces. It will speed up the removal process. You can soak it in water and dissolve the wrap but that will also remove the seasoning from the meat. I take off one start for Value for Money because its hard to believe that the cost of manufacturing and packaging justifies $25 for three sheets of wrap.
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Reviewed in the United States on July 10, 2023 by huntinghawk
Love these for aging
Reviewed in the United States on September 11, 2023 by Amanda
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 by Peter Peter
Two wraps ripped on while packaging the meat.
Reviewed in the United States on September 11, 2023 by Kaiser_D
I've tried both the Umai bags and these wraps (3x of each) . Each time I did them on full 12-14lb ribeye or whole strip loins. For the Umai bags -- it was a PAIN in the butt to get a good seal and it seemed so finnicky afterwards that it would leak easily. for reference i was using a food saver vacuum sealer I got from costco. Not the base model but one of the higher up ones with a built in bag roll / cutter. I ended up wasting 1 bag because I would try over and over again to get a good seal and it would just leak and get looser than I was comfortable with proceeding. For the wraps it was super easy. Just got the surface slightly wet (not too damp). laid it on top and stretched it over. The membrane stuck to the surface EASILY as I wrapped the meat like a present for xmas. The hardest part was getting the netting around the meat (but not too bad with some practice) In comparison to trying to get vacuum seal this was WAY easier. I'm surprised that not more people who use the umai bags use this product instead. saves so much hassle and time imo. Hope this helps.
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Reviewed in the United States on December 3, 2021 by CChu CChu
I purchased these and two other brands, wanting to compare them for use on a half-dozen dry-cured meat projects. These are as easy to use as one of the others, and MUCH more user-friendly than the third brand I purchased on Amazon. Yes, they are somewhat costly, but ease of use counts for something. Will have to wait a couple months to see how the meat projects turn out to make a final judgement. Based on my previous experience with The Sausage Maker, however, I'm going with 5 stars for now.
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Reviewed in the United States on March 11, 2023 by Michael R.
Works well
Reviewed in the United States on March 17, 2023 by Cathie King
I used these to simply dry age meat and it worked without spending tons of money on a dry Ager. Just follow the pictures and directions and place in the refrigerator. However I did place on a baking cooling rack to get airflow completely around the meet. The picture shows how the left needed to be trimmed and the right was trimmed.
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Reviewed in the United States on March 3, 2023 by NK NK