DryAgingWraps Dry Aged Bags for Meat, 11 x 24 Inches, Sized for Ribeye and Short Loin, Includes Zip Ties, No Vacuum Sealer Needed, Easy at Home Dry Aging, Pack of 5

I'm no stranger to dry aging and love these bag's. But be sure to turn your meats daily. As this redistributes the moisture evenly throughout the dry aging process. Resulting in less weight loss thru evaporation. First timers do not get paranoid at 7-15 days into the dry aging process. The sweet smell some describe this as rotten meat. Obviously you've never really smelt decomposition in real life. There's a huge difference in smell. This sweet period is normal. As this smell is released from the beneficial enzymes that both Preserve and lessen the moisture loss in your meat. This strong odor will soon disappear your meat is in transition to becoming delicious. Ive also noticed complaints of weight loss, its part of Dry Aging as the meat does dry out from 10-15% of expected weight loss. But your return is better meat than what you started with. It's a very fair trade off of quality over quantity. For optimum flavor drying time should be 30-45 day's. After which the meat develops a slightly cheesy taste. Some find this to be a turn off. But the longer the aging period the higher the weight loss will be.My first time using these bags of course the transition smell had me paranoid. In that I thought for sure I had destroyed my meat. And wasted $195 on a rib roast. But after the hard crust formed which is known as its bark,, the smell is fine and you won't even smell your meat aging any more. The longer the againg the thicker the bark. When cutting your steaks from the roast trim this dried bark off. I also leave all of the fat on my cuts. As this is Magically transformed into a delicious tasting treat. The trimed bark is ideal drog treats or for making a delicious au juice reduction, with the more bark the better. Most of all be patient in this process. Relax like the meat is learning to relax in the preservation of this meat.I do love these reusable bag's. I used to throw them away. When availability of the extra large bags were being marketed. But have since recycled my one extra large bag now with its 10th roast dry aging. Wash and rinse with a mild soap and water, rinse then a vinegar water rinse & dry to recycle. I used to throw Ex-Large bags away. But found these large bags as unusable for the roast that I purchase as They're Too Small.And when it's all done on the clock, enjoy your $40lb dry aged rib eye steak, or what ever you aged. If there's any mold. It's going to be trimmed off during the de-barking. Also this white mold is actually a beneficial mold. No worries! Please be a patient & relax like the meat your aging. And by the way you can dry age without the need of bag's & extracting all of the air is not at all critical. Relax like your meat fellow carnivoresEnjoy your delicious dry aged steak. Once tasted there's no return to a normal cut of retail steaks.

We did a 4 lb. brisket and it was amazing , the flavor and texture was perfect . With the instructions the process was very simple and instead of 14 days , I let mine set for another week (21 days) . I've got 2 T-bones aging now . The bags work just like advertised . 😀

Im logging on just to defend these bags against all the overwhelming bad reviews which seems weird there are that many . They worked great for me the first time directions are super simple and really hard to mess up. These are my first introduction to dry aging so I am very pleased. I am drying a 3 ribber prime rib to cut into ribeyes. Leaving the bones in were NOT a problem. I just have a slight issue paying 20$ for 5 plastic bags so 4 stars . Which is why I purchased these because the other brand is more money ! I understand that they are one way bags in which they let the moisture out and no air or bacteria can come in. I get it , I get it 4 stars .

You must remove as much air as possible. Use the water hydraulic method they describe. Without getting the top of the bag under the surface, tie a knot and apply a single zip tie. These have been great and my fridge smells sweet and rich. Do not use in a fridge where you are storing produce or other perishables! Your temperature should never deviate beyond 34-40 degrees Fahrenheit. Excellent tool for the beginner intro to dry aging!

The description said there were five bags in the package, but mine only had four. At $20, they were already overpriced, but to get shorted on top of it really ticked me off. And now that I'm using them, I really don't see how they are any better than just using a regular plastic bag. Don't waste your money.

now, I'm not an idiot, I do a lot of DYI projects, I cook, plaster, weld, carpentry, bbq, to name a few.these bags did not work, did the water process, sealed tight and it was the beginning of the end...the meat got wet over time and reeked!no thanks

Love this product. Helps me dry age my meats with less actual exposure. Solid buy for anyone that likes to grill

works great. Just tie the open end of the bag in a knot a few times, so no air can get in. the zip tie doesn't quite do it.