Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5

I'm no stranger to dry aging and love these bag's. But be sure to turn your meats daily. As this redistributes the moisture evenly throughout the dry aging process. Resulting in less weight loss thru evaporation. First timers do not get paranoid at 7-15 days into the dry aging process. The sweet smell some describe this as rotten meat. Obviously you've never really smelt decomposition in real life. There's a huge difference in smell. This sweet period is normal. As this smell is released from the beneficial enzymes that both Preserve and lessen the moisture loss in your meat. This strong odor will soon disappear your meat is in transition to becoming delicious. Ive also noticed complaints of weight loss, its part of Dry Aging as the meat does dry out from 10-15% of expected weight loss. But your return is better meat than what you started with. It's a very fair trade off of quality over quantity. For optimum flavor drying time should be 30-45 day's. After which the meat develops a slightly cheesy taste. Some find this to be a turn off. But the longer the aging period the higher the weight loss will be. My first time using these bags of course the transition smell had me paranoid. In that I thought for sure I had destroyed my meat. And wasted $195 on a rib roast. But after the hard crust formed which is known as its bark,, the smell is fine and you won't even smell your meat aging any more. The longer the againg the thicker the bark. When cutting your steaks from the roast trim this dried bark off. I also leave all of the fat on my cuts. As this is Magically transformed into a delicious tasting treat. The trimed bark is ideal drog treats or for making a delicious au juice reduction, with the more bark the better. Most of all be patient in this process. Relax like the meat is learning to relax in the preservation of this meat. I do love these reusable bag's. I used to throw them away. When availability of the extra large bags were being marketed. But have since recycled my one extra large bag now with its 10th roast dry aging. Wash and rinse with a mild soap and water, rinse then a vinegar water rinse & dry to recycle. I used to throw Ex-Large bags away. But found these large bags as unusable for the roast that I purchase as They're Too Small. And when it's all done on the clock, enjoy your $40lb dry aged rib eye steak, or what ever you aged. If there's any mold. It's going to be trimmed off during the de-barking. Also this white mold is actually a beneficial mold. No worries! Please be a patient & relax like the meat your aging. And by the way you can dry age without the need of bag's & extracting all of the air is not at all critical. Relax like your meat fellow carnivores Enjoy your delicious dry aged steak. Once tasted there's no return to a normal cut of retail steaks.

We did a 4 lb. brisket and it was amazing , the flavor and texture was perfect . With the instructions the process was very simple and instead of 14 days , I let mine set for another week (21 days) . I've got 2 T-bones aging now . The bags work just like advertised . 😀

Did not stick, maybe I did not soak long enough, advise

Not so good but works. I hate that I can't vacuum bags and seal them in vacuum machine

These bags are less than half the price per bag compared to UMAi. I get the same result. Only problem is the price of prime grade beef has doubled almost making a bank loan necessary to buy a whole ribeye loin.

There is no way to properly remove the air from the bag. There is no way to permanently seal the bag with attached zip ties. Followed the instructions, but the seal was not good and when turning the meat in the fridge the day after sealing, seen that air started to get into the bag. Tried twice with the same results. Also tried to seal the bags with a vacuum sealer. Those bags are just not made to do this. Removing the air was sketchy even with the special sealing paper to allow for air removal you put between the foil. Seemed that I managed to do it, but when lifted, the meat the seal broke and I ended with my meat on the floor. If you read this, please buy proper, high-quality dry ageing bags or make yourself the designated drying fridge.

You must remove as much air as possible. Use the water hydraulic method they describe. Without getting the top of the bag under the surface, tie a knot and apply a single zip tie. These have been great and my fridge smells sweet and rich. Do not use in a fridge where you are storing produce or other perishables! Your temperature should never deviate beyond 34-40 degrees Fahrenheit. Excellent tool for the beginner intro to dry aging!

works great. Just tie the open end of the bag in a knot a few times, so no air can get in. the zip tie doesn't quite do it.