DryAgingBags™

I did a 8 lb prime rib roast for 28 days. The results were amazing!!

I always recommend for someone just start to age steak. The aged bag is simple to use and give very good quality of steak.

First time trying to dry age and it came out fabulous. Wish I would have gotten the larger bags but was able to cut the whole NY strip in half and use 2 separate bags. Dry ages half for 25 days and the second half for 35.

Who would've expected that, right? I takes quite an effort to properly vacuum the bag though. The bag is much softer than regular vacuum bags and my vacuum packer is a slot type, not clamshell, so you have to push the bag with the yellow strip into the slot for the machine to pick it up. And it's a challenge. I finally managed to do that with the yellow strip going along the bag (less recommended way). But 3 weeks later I have a slab of a perfectly aged meat.

The DryAgingBags process makes curing meats simple and fool proof. My latest batch was done drying yesterday, so we gave it a try and it was perfect as usual. I'm never going back to the old way of hanging the meat in my wine cellar at the "right time of the year", hoping it dries at the correct rate and doesn't develop mold spots inside it. I recall too many times where the end product did not turn out as I had hoped. Now I make batches whenever we're about to run out in the convenience of our basement fridge. Thank you DryAgingBags!