Unique breathable membrane - Dry Aging Bags.com
With our unique breathable membrane Dry Aging Bags™, we offer you the easiest, effectual and cost-friendly method to condition your beef for that awesome juiciness and step up your culinary expertise right at the comfort of your home.
1. Place the meat into the bag
2. Seal the bag firmly without leaving any air inside (use our vacuum strips for vacuum machine. Commercial vacuum machines works fine without vacuum strips).
3. Place the bag in the fridge for 15-50 days (put on a rack you must ensure that air can get around the meat.)
4. Meat will develop an exceptionally roasted, dry nutty flavor.
Pack meat in the dry-aging bag:
We start by packaging the meat in the special dry-aging bag. After you have thoroughly cleaned your hands and work surface, it is time to put the meat in the bag.
- Clean hands or gloves
- Dry aging bags
- A good piece of (fresh) meat
Carefully place the meat in the bag, try to ensure that you place the meat well in the back of the bag.
After this you can fold the bag back again, taking care that you keep the area to be sealed clean.
You can choose to cut off any excess material from the bag, but make sure that your scissors or knife is clean.
- This step takes approximately 5 minutes to complete.
Remove air from the dry-aging bag
The second step of drying is to remove at least 85% of the air from the dry aging bag. The most obvious method is with a simple vacuum machine.
- Meat in a Dry Aging Bag
- A vacuum machine
- Paper towel
Ensure that the bag is properly wrinkle-free and seal the corners in 45 degrees on both sides.
Place the included DryAgingBags™ Strip in the opening of the bag. See also the supplied instruction card.
Remove the air from the bag with the vacuum machine and massage the air from the bag if necessary.
You can choose to close the bag in a number of steps and / or with a number of seals.
This step takes approximately 5 minutes to complete.
Dry Aging in your own fridge
When the meat is ready in the Dry aging bag, it can be placed in the refrigerator. To ensure optimum results, it is important that the meat is placed on a rack or rack.
- A refrigerator between +1 and +4 degrees
- A schedule
- A (core) thermometer
Make sure your cooling is between +1 and +4 degrees Celsius. You can check this with a (core) thermometer.
Place meat on a rack, you must ensure that air can get around the meat.
After placing the meat on the rack in the refrigerator, you may not move it for the first 4 days (during this time the bag sticks to the meat).
It is important that the cooling is opened daily for the air exchange.
This step costs between 21 and 120 days depending on your preference.
Preparing the steaks
When you have waited long enough you can take the meat out of the bag, divide it and finally cut away the crust.
- A sharp knife
- Regular vacuum bags
- A vacuum machine
Remove the meat from the bag, the bag you can throw away this is for one-time use.
Cut the meat into steaks with a good sharp knife. Often these slices are 3 to 5 cm thick.
Carefully cut away the crust per steak, taking care that you do not cut away too much. Most taste is just below the crust.
If you are not going to prepare the meat immediately, we advise you to store it in a regular vacuum package in the refrigerator or freezer.
This step takes approximately 15 minutes to complete.
The preparation of your dry-aged meat
This is the moment you have been waiting for, you are finally going to prepare your own dry-aged meat. The methods are of course varied, but we do give a few tips.
- BBQ or pan
- Salt and pepper
- Fancy extremely tasty meat
Make sure that you let the meat arrive at room temperature.
Prepare the meat subtly, there is up to 20% moisture from the meat, so you may not be (long-term) hot