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.
Have used twice and have been very happy with results. Both times bought cheap Costco ribeye roast and aged for 49 days. Got 8 fantastic tasting steaks that are better than I can get at the fancy butcher and cost me Int $8 a steak!
My husband was so excited to find this company!! He loves dry-aged steaks, but they are super expensive where we are. He wanted to try it out, so I got him the beginners kit!! I ordered it on the 10th and I am so glad it got here today!! It’s already wrapped and under the tree!!
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.
These bags are fantastic! Highly recommended. Have done 30 days all the way up to 90 day aging and every result has been wonderful. Use these bags if you love to dry age meat!
I couldn’t get the bags to actually seal with my vacuum sealer. Did water displacement method instead and worked fine
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!
This experience was fabulous… Dry Aging bags are very easy to use, the charcuterie was succulent. We will definitely continue to pursue our passion with this product as long as possible.
Muy satisfactorio y con una extraordinaria relación costo-benefició.
El proceso de alejamiento se realiza solo y con excelentes resultados
I absolutely love this product. Good price and works as promised. I loveeeeee the taste of the meat after 14 days. Can’t wait to order more.
The photos speak for themselves.
The flavour intensity and tenderness was unbelievable, I have already started the 7/8 week aging process on a short rib and pork belly. Be prepared to use a bag or two while learning. Adding a couple more vacuum sealer strips strips would really be helpful.
WOW! The final product is perfect. Thanks for sharing, Michael.
The finished result with a 8 pounds Angus Roastbeef was excellent (see pictures) but I through away 3 bags before being able to seal it properly. The provided strips are useless, using a professional bell sealer burns the bag while sealing...at the end I've put the wrinkle part of a regular sealing bag (100 micron) on the sealing strip inside the bag and it worked great.
Makes beautiful dry aged steaks!!! Easy to use! I’ll never buy aged beef at but her again. These are a far more economical way to consume dry aged steaks
We used the water method to seal the bags and it worked like a charm! After 40 days the meat was delicious.
Looking forward for the next time
Thanks Dry Aging Bags!
excellent taste and meat structure after 21 days, 32 days and 50 days.
Fill it 2 times with no frozen beef, perfect.
3rd time I try to use frozen meet and take it inside the bag with to much fluid, so it takes longer time to get the fluid out, but the taste and softness after this time, GREAT!
I will do again
If you supply the best meat the result is outstanding , better than 95% of the restaurants
Was abit sceptical about these bags but thought I would give them ago.
Couldn't believe how well they worked 10/10 will definitely buy more.
Amazing results with a 30 days aging for tenderloin cut. Just a bit of rubbing salt and get the best beef I ever taste!
Stored a 2.3kg ribeye for three weeks in the fridge (set to 1 deg Celsius) and the result was stunning.
The bag was very easy to use. Used my vacuum-seal thingy to pull out most of the air, and then sealed the bag according to recommendations.
Left it in the fridge for three weeks on a grate so air could circulate.
Cut 1½" stakes, fried on a very hot pan in loads of butter, seasoning and voila, an awesome stake was served :-)
Just thank you for this wonderful possbility to make such delicius meet by yourself!!!! Make meet Great again- by yourself!! ☺️☺️☺️
Work very well, just follow the instruction, very easy step. I should have taken the big bag, not the medium for a brisket...