DryAgingBags™ | The Best Way To Dry Age Meat At Home


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Frequently Asked Questions

How do I prepare everything to get the best seal?

My vacuum sealer isn’t working

The bag melts during sealing!

The vacuum is lost after sealing

Must the meat I want to dry age be in its original packaging?

What if I find air pockets in the DryAgingBags after vacuum sealing

What is the difference between the different DryAgingBags™ bags?

My meat has been dry aging for 4-8 days, but there is still liquid in the bag, and the meat is still moist and soft.

How do I protect the seal?

How can I ensure that the bond and the seal between the meat and the DryAgingBags™ material are as good as possible?

How do I know if the vacuum seal has been lost?

What temperatures are needed for dry aging?

How long should meat be aged ?

How long should charcuterie be dry aged?

What do I do if I see that the vacuum seal has been lost?

Can I only dry age beef, or is the technique also suitable for other meat?

Can I smoke meat in DryAgingBags™ casings?

I want to dry age some meat with the bone in, but the bag won’t bond with the bone.

Can I dry age meat in one of my fridge drawers?