Bought the three large bags and split a whole rib eye fillet in two. One half aged for 21 days and the other for 28 days. They were amazing and it was so easy with these bags. Can’t wait to do it again.
Sounds delicious, James! Save us some next time.
These bags are awesome and work EXACTLY as advertised. Did a whole ribeye and it came out perfect. Can't wait to do it again.
Thanks for the review, Chris! We can't wait to see what you make next.
I did a choice 5 lb ribeye 34 days with an awesome outcome!
Can't wait to see your next one!
I used my first bag to age a 10lb Ribeye roast! I aged it 29 days. I couldn’t wait any longer to try it. It was delicious and tender. I cooked it over hickory wood and the flavor was incredible.
Wow! Hickory wood to finish it off is a beautiful choice. Glad you loved the product!
Just took a whole New Your Strip out of the refrigerator after 30 days in the Dry Aging Bag. The flavor and tenderness is so good! This is my second time using these bags and they are great!!! If you have been on the fence, do it, very easy with great results.
I did a 8 lb prime rib roast for 28 days. The results were amazing!!
I always recommend for someone just start to age steak. The aged bag is simple to use and give very good quality of steak.
First time trying to dry age and it came out fabulous. Wish I would have gotten the larger bags but was able to cut the whole NY strip in half and use 2 separate bags. Dry ages half for 25 days and the second half for 35.
Have used twice and have been very happy with results. Both times bought cheap Costco ribeye roast and aged for 49 days. Got 8 fantastic tasting steaks that are better than I can get at the fancy butcher and cost me Int $8 a steak!
My husband was so excited to find this company!! He loves dry-aged steaks, but they are super expensive where we are. He wanted to try it out, so I got him the beginners kit!! I ordered it on the 10th and I am so glad it got here today!! It’s already wrapped and under the tree!!
Who would've expected that, right? I takes quite an effort to properly vacuum the bag though. The bag is much softer than regular vacuum bags and my vacuum packer is a slot type, not clamshell, so you have to push the bag with the yellow strip into the slot for the machine to pick it up. And it's a challenge. I finally managed to do that with the yellow strip going along the bag (less recommended way). But 3 weeks later I have a slab of a perfectly aged meat.
These bags are fantastic! Highly recommended. Have done 30 days all the way up to 90 day aging and every result has been wonderful. Use these bags if you love to dry age meat!
I couldn’t get the bags to actually seal with my vacuum sealer. Did water displacement method instead and worked fine
The DryAgingBags process makes curing meats simple and fool proof. My latest batch was done drying yesterday, so we gave it a try and it was perfect as usual. I'm never going back to the old way of hanging the meat in my wine cellar at the "right time of the year", hoping it dries at the correct rate and doesn't develop mold spots inside it. I recall too many times where the end product did not turn out as I had hoped. Now I make batches whenever we're about to run out in the convenience of our basement fridge. Thank you DryAgingBags!
This experience was fabulous… Dry Aging bags are very easy to use, the charcuterie was succulent. We will definitely continue to pursue our passion with this product as long as possible.
Muy satisfactorio y con una extraordinaria relación costo-benefició.
El proceso de alejamiento se realiza solo y con excelentes resultados
I absolutely love this product. Good price and works as promised. I loveeeeee the taste of the meat after 14 days. Can’t wait to order more.
The photos speak for themselves.
The flavour intensity and tenderness was unbelievable, I have already started the 7/8 week aging process on a short rib and pork belly. Be prepared to use a bag or two while learning. Adding a couple more vacuum sealer strips strips would really be helpful.
WOW! The final product is perfect. Thanks for sharing, Michael.
The finished result with a 8 pounds Angus Roastbeef was excellent (see pictures) but I through away 3 bags before being able to seal it properly. The provided strips are useless, using a professional bell sealer burns the bag while sealing...at the end I've put the wrinkle part of a regular sealing bag (100 micron) on the sealing strip inside the bag and it worked great.
Makes beautiful dry aged steaks!!! Easy to use! I’ll never buy aged beef at but her again. These are a far more economical way to consume dry aged steaks
Very easy and simple, I got a great aged steak. Exposure 40 days.
