Dry Aging Bags for Meat Vacuum Sealer no Required easily create Dry Age Meat at Home breathable membrane KIT 5pcs 8×16 in (20x40cm) 1-5lb up to 2.5kgOnline now

MAKE DELICIOUS DRY-AGED SEAKS. Everything you need to make professional dry age meat is included in this KIT: 5 pcs dry aging bags, 5 pcs sealing strips, 5 pcs start date stickers, and illustrated friendly instruction booklet.

CONVENIENT SIZE 8×16 in (20×40 cm) bags that can easily hold 1-5 pound (1-5 kg) cuts of beef or other meat. You can close the bag with a vacuum sealer or immersion method (Archimedes principle). Dry aged steak kit and a kitchen sink with water are all needed.

EXCELLENT RESULT fully ageing steaks in just 3-4 weeks. The dry-age bag creates a natural bond with proteins in the meat. Allows moisture release and oxygen exchange. It’s the best way to get excellent dry aged beef.

DON’T RISK YOUR STEAK! Using a simple cheesecloth or dry age wraps for meat will not properly dry aging. Avoid disappointment and choose Artisan Meat Lab dry age bags for meat. They take away the risk of contamination and assure flawless ageing.

NO VACUUM SEALER IS REQUIRED. You can use an immersion method instead. Check the instructions in the picture. Can do this simple step in the kitchen of every home. Air pockets pose NO RISK.