The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed

Worked really well! I love dry aged steaks and always wanted to try doing it myself. Obviously purchasing a dedicated refrigerator for dry aging isn't cheap and requires space in your home. This is the ideal solution! I purchased a $200 rib roast and cut it in half. I aged one half for 35days and the other half for 60days. The wraps were easy to apply and prevented the meat from going bad during the aging process. The 35day age came out great, but tasted younger that a true 35day age. The 60day age was a little too long for me... The flavor was nice and rich, but the texture was too dry. I plan to use my 3rd wrap to try a 45day age next!

Perform as described. A good product. I will say you could save money by using collagen sheets or even rice paper spring roll wraps which do the same thing for pennies on the dollar. With shipping these cost me $10.00/ sheet. My capacolas were small so the elastic netting was a bit loose but still worked on my largest one. I bought a roll of size 18 netting which was tight. Going to try the egg roll wraps next time I saw them use on 2 guys & a cooler video (use 2 layers).

This product is much easier to use than the vacuum sealed Umai bags and in my opinion yields a much better end product. I dry aged a 15lb USDA prime boneless ribeye roast for 50 days with this and the results were out of this world. There was no mold/spoilage but rather a wonderful nutty slightly cheesy smell and flavor that is characteristic of dry aging. I'd previously tried something similar with Umai but the meat shrank to almost nothing and the flavor, while good, didn't really taste dry aged. Some claim the Umai bags don't allow for the good microbes, which provide the dry age flavor, to enter the meat so it's not the same as open air dry aging. I don't know if this product does that or not, but there was definitely a flavor difference and this was much closer to, if not indistinguishable from open air aging. Plus, the Umai bags are notoriously difficult to seal properly; on average I would waste one Umai bag per dry aging attempt because of a bad seal. This product avoids the sealing issue and allows you to just wrap the meat like a Christmas present. If one whole wrap doesn't completely cover your meat you can just cut additional pieces of the plastic and apply where needed. Provided the meat is wet, the plastic sticks easily right away. The only negative was the net that keeps everything in place, and maintains the meat's shape during the aging. I found it much too tight and difficult to apply without tearing the plastic that I'd so carefully wrapped the meat in. Next time I'll just use butchers twine which is a perfectly fine option. Otherwise this is a fantastic alternative to an expensive dry aging rig and I think much better than its closest competitor.

I was worried about the few tears in the product. Bought a whole prime rib to age for 45 days, and it turned out amazing. Had to cut it in half to make it work, though.

I'd recommend this to anyone starting out drying/aging/curing meat. It's very easy to use, and provides excellent results in a fridge. I did two cuts, and both were low to no maintenance, with even drying over a couple months. The cover was also simple to apply and remove. I made a lonzino and dried a ham in this product. They took a bit longer than expected, which I suppose is a good thing, as this product is designed to slow drying (so you don't get a hard shell and soft interior end result). I'd still use this in certain situations, but . . . Once you have a bit of experience, or a decent curing chamber, then this has less value. I probably wouldn't pay the cost for this today, unless there was a specific application I wanted to do in the fridge, or for some other specific reason like aging an expensive steak where I want to be near certain the result is good (these are labeled and intended for dry again steaks). Instead, for curing and drying, I have a chamber, and I know more about what I'm doing, and I prefer to dry exposed to air, and controlled mold. Basically, I can control my environment (temp and humidity), and so this is less valuable. For the cost, if a loin or something goes bad, . . . it's cheaper to toss it and do it again. And of the dozen meats I've done open air, I have only tossed one which probably was ok, but better safe than sorry.

Great product, easy to use. A little pricey.

Work well and Ive enjoyed making homemade Cappacola. They are very expensive for what they are. Just sheets of collagen. At some point Ill make my own drying chamber with humidity control. Until then this is a nice once in a while alternative.