Dry Age Bags for Meat, Easily Create DIY Aging at Home, No Vacuum Sealer Required. Breathable Membrane Kit for Beef 4pcs. 10x20 in (25x50 cm) 2-12 lb 1-5 kg - Artisan Meat LAB

Products works good price is kind of high, but they still really well

For dry ageing meat. I've used it before with excellent results!

First time aging steak in this type of bag. Have completed the process previously using plastic bag. Bags arrived on time and were large enough to fit a 11 lb loin. It has been in the frig for 5 days now. It is turning a nice dark color. We will see.

Aged prime ribeye in this. It barely fit a 5.5lb piece of meat. Other than size being a little too small it worked like a charm. I don't see why all meat isn't dry aged.

So I am not sure why but the bag didn’t seal all the way. I checked on my bone in prime rib 13 days after I started, and the bag opened right up. I used my Anova to try and suck the air out, it wouldn’t do it. Then I cut the bag and tried again. Another fail. The bag also wouldn’t re-seal. Put the prime rib in a standard Amazon bag, and it vacuumed and sealed with no problem. I’d also say the bag is not wide enough for a 3 bone prime rib. 6-6.5lbs is likely the limit

If you haven't ever done this before Go to your local grocery meat department and ask them to cut you 2" thick serloins just to learn one time. Once you cut off the crust the first time you'll get it then do a couple of porterhouses and your life will be changed. I am just a dude on the internet so you don't need to believe that I am a top-tier brisket smoker, but that is true. I would never have thought that I would find a way to easily outdo my 10 years of painstaking trial and error on brisket. Then I dry aged one. Quick Edit note: it is true that a vac sealer is not needed and you shouldn't buy one if you are just trying it out for the first time. But once you've been converted, it does help. I am not sponsored by anyone so you can go anywhere but umamidry . Com is where I got mine.

So far the meat that's in the bag right now, looks like it's aging well.

I'm very familiar with the water displacement, or archimedes method for vaccum sealing for sous vide. I like to take a little bit of time to make sure all air is pushed out and it generally gets very close to a vaccum seal. THE PROBLEM is that these bags will slowly take in water. I was confused why it looked like there was so much myoglobin in the bag after checking on it a few hours later. I drained it, resealed it, and the same thing happens when I check back a few minutes later. Whoever decided to add the water displacement method for these bags needs to be fired. In hindsight, OF COURSE water would seep into the bag — it's whole purpose is to be water permeable.

It does the job as required

I have tried the product on salmon. I use it to dry age salmon for 10 and 16 days respectively. The bags worked great. There was no fishy smell after the 16 days of aging. I used it for sashimi and tasted great although I removed the pellicule that the aging created.

Product was used to cure meat and the result was great. It was my first time using it

this stuff isn't cheap but it works great so I don't mind paying for it.... if you don't want to buy a dry ager just buy these bags and it will work great for you...

Wasn't sure if I liked this product when I first tried to use. I have lots of vac packing experience but I couldn't get a proper seal on the bag. Went to the "Archemedes technique" and it worked much better. massaged all the air bubbles out, twisted off the bag and applied 3 zap straps all while immersed in water. Bag stayed snug to the meat and formed a "bond" within a day or two. Started two 3 kg striploins at same time. Trimmed one up after 20 days and it got thumbs up all round for tenderness and flavour . No "funk" yet , which may be good or bad. the trim wasn't gross or mouldy so I made stock with some of and the rest of meaty bits got dehydrated into dog treats . Plan to try the next one at around 40 days. will advise