Description
Bag sizes – 200mm x 400mm, 250mm x 350mm and 300mm x 600mm.
Our dry ageing bags are the food equivalent of Gortex and are easy to use with a domestic or industrial vacuum machine. You’ll be able to age joints and steaks using these bags to intensify flavour without the need for expensive conditioning rooms or cabinets.
The dry age bags come with a vac-assist strip to help with drawing a vacuum on the domestic style vac-sealer machines.
These unique dry age joint bags are a revolution in the charcuterie industry. Dry aging meat can be hit and miss with variations in temperature, humidity and air quality. These revolutionary bags eliminate all the guesswork from dry aging. It’s possible to dry age your meat in the safety of a fridge. These bags protect the meat from air borne bacteria and other nasties that can lead to spoilage and waste.
Using these dry age joint bags also means that you will increase your yield from whatever meat you are drying as there will be little or no case hardening or external spoilage that requires cutting away first.
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