Do you use these sheets wet or dry?

i would be careful about fully wetting these sheets... the collagen material gets very soft and jelly like as it gets wetter. i would recommend eyeballing the general size of a piece you will need to fully wrap your whole muscle and pre-cut it. Place the moist (not dripping wet piece of muscle on the sheet and wrap it like a present. The surface moisture you will find causes excellent adhesion of the wrap material to the muscle surface keeping enough structural integrity to the wrap to allow you to encase it in the netting or twine without tearing the wrap itself, if you made it too wet you almost definitely will tear the collagen wrap. good luck!

Can they be used for dry aging large beef cuts in a regular home refrigerator?

Your refrigerator will dry them too fast without some sort of humidifier. What you are looking for is the Umai dry aging bags.

If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?

I live in southeast NC where it is very humid, and we don't have that problem. Try adding some humidity? Wet sponge or wet rag in the chamber?

Does it include the netting?

No, and the netting is needed to assure good bonding. Make sure you get netting that will easily fit over your meat to avoid tearing the sheets, which are fragile...but can be repaired with a patch. The sheets did a fine Bone-in ribeye and a few biltong chunks so far...good product... The sheets age the meat faster than the UMAI bags

The Sausage Maker Dry Aging Collagen Sheets For Dry Aging

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🥩 Elevate Your Dry Aging Game — Because Your Meat Deserves the Best

DURABILITY MEETS DELICACY - Thin collagen sheets that cling tightly yet resist tearing, delivering professional-grade curing without compromise.
TRADITION MEETS INNOVATION - Trusted by artisans for Capicola and ham, these sheets bring authentic dry curing techniques to your kitchen.
VALUE PACK FOR SERIOUS MAKERS - Five premium sheets per pack—stock up and never miss a chance to elevate your charcuterie game.
PRECISION SIZED FOR PRO RESULTS - Generous 22" x 29" sheets perfect for whole-muscle cuts, ensuring consistent dry aging every time.
BREATHABLE DESIGN FOR FLAVOR DEPTH - Tiny perforations allow optimal airflow and smoke penetration, unlocking rich, smoky complexity in your meats.

The Sausage Maker Dry Aging Collagen Sheets are expertly crafted 22" x 29" collagen wraps designed for whole-muscle dry curing and aging. Featuring micro-perforations for breathability and smoke infusion, these durable yet thin sheets are ideal for traditional Capicola and ham preparation. Sold in packs of five, they offer professional-grade quality to home chefs and artisanal meat makers aiming to perfect their craft.

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S/.185

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In stock

Sold byAmazon PeruDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Asin	B01N9MHCHA
Best Sellers Rank	#17 in Sausage Stuffers
Manufacturer	The Sausage Maker
Package Dimensions	6.06 x 3.9 x 0.75 inches; 2.89 ounces
Units	5 Count
Upc	015913023138

The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 24" (5 pcs)

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