Artisan Meat LAB Dry Aging Bags for Vacuum Sealer no Required easily create Dry Age at Home breathable membrane KIT 5pcs 8x16 in (20x40cm) 1-5lb up to 2.5kg

Artisan Meat LAB Dry Aging Bags for Vacuum Sealer no Required easily create Dry Age at Home breathable membrane KIT 5pcs 8x16 in (20x40cm) 1-5lb up to 2.5kg

Q: Can I use these bags for cut steaks?

The surface of the meat dries out during maturation. After maturing, the dried surface must be trimmed. If you use small steak cuts you won't have meat left for a normal steak :) We recommend using a sub-primal cut of meat.

Q: can these bags be used for cut steaks or does it have to be a sub-primal cut like the IMAi bags?

These are the same bags as the brand you mention. They are made of the same material and work in the same way. We recommend using a sub-primal cut of meat.

Q: Can these bags be used to dry age with coats of salt and spices or must it be unseasoned?

In my humble opinion don’t do anything to the meat. You’re going to trim off a pretty substantial amount of crust including any salt or seasoning that you put on anyway.

Q: Can these bags be used with chamber vacuum sealers?

Yes, dry age bags can be used with chamber vacuum sealers. In fact, chamber vacuum sealers are often recommended for using with dry age bags because they can achieve a stronger vacuum than external vacuum sealers, which can help to create a better seal and remove more air from the bag. When using a chamber vacuum sealer with dry age bags, it's important to follow the manufacturer's instructions carefully, as the specific settings and procedures may vary depending on the machine. Generally, you will need to place the dry age bag inside the chamber of the vacuum sealer and close the lid. Then, you can activate the vacuum cycle, which will remove the air from the chamber and the bag, creating a tight seal.

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Product ID: 513016940

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Details

Brand
Artisan Meat
Colour
Clear
Voltage
2.3E+2 Volts
Manufacturer
Artisan Meat

⏳Quick Results

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🥩Dry Age Mastery

Frequently Bought Together

Dry Aging Bags for Meat Vacuum Sealer no Required easily create Dry Age Meat at Home breathable membrane KIT 5pcs 8x16 in (20x40cm) 1-5lb up to 2.5kg

DryAgePro® Dry Age Bags for Meat, 12” x 24” Bags for Ribeye and Striploin up to 18 lbs, Pack of 5, No Vacuum Sealer Needed, Easy-to-Use Steak Aging Kit

UMAi Dry Aging Bag for Steaks, Pack of 3, Dry Age Bags for Meat, Ribeye & Striploin Steak up to 12-18 lbs, Home Steak Ager Refrigerator Bags, No Vacuum Sealer Needed, Tender Aged Beef in 28-45 Days

Description

🥩 Unleash Your Inner Butcher: Dry Age Like a Pro!

ALL IN ONE KIT - Includes everything you need: bags, sealing strips, stickers, and instructions.
CONVENIENT SIZE - 8x16 in (20x40 cm) bags fit 1-5 lb (1-5 kg) cuts effortlessly.
FLAWLESS AGING PROCESS - Achieve perfect dry-aged beef in just 3-4 weeks with our breathable membrane.
ELEVATE YOUR STEAK GAME - Craft restaurant-quality dry-aged steaks at home with ease.
NO VACUUM SEALER NEEDED - Use the immersion method for hassle-free aging—no fancy equipment required!

The Artisan Meat LAB Dry Aging Bags allow you to create delicious, professional-quality dry-aged steaks at home. This comprehensive kit includes 5 breathable bags, sealing strips, start date stickers, and an easy-to-follow instruction booklet. Designed for 1-5 lb cuts, these bags ensure optimal moisture release and oxygen exchange, delivering flawless results in just 3-4 weeks without the need for a vacuum sealer.

Specifications

Brand	Artisan Meat LAB
Color	Clear
Voltage	2.3E+2 Volts
Item Weight	222 g

Have a Question? See What Others Asked

Can I use these bags for cut steaks?

can these bags be used for cut steaks or does it have to be a sub-primal cut like the IMAi bags?

Can these bags be used to dry age with coats of salt and spices or must it be unseasoned?

Can these bags be used with chamber vacuum sealers?

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