DryAgingWraps Dry Aged Bags for Meat, 11 x 24 Inches, Sized

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
- GREAT VALUE: Achieve dry-aged steak perfection for under $4 per bag, with no need for a vacuum sealer— leave to dry age for at least 14 to 45 days for intense flavor and tenderness.
- BEGINNER-FRIENDLY: Effortlessly dry-age steaks at home using your refrigerator; simple, safe, and satisfying results. Lay meat on a rack in the fridge and let the bag stick. After aging, trim the meat and grill mouth-watering steaks.
- TIME-PROVEN MEAT DRY-AGING TECHNIQUE: Master the distinctive dry-aged flavor featured by steakhouses, butchers, and high-end meat purveyors. DryAgeWraps make it possible to create traditional artisan meat craft within the perfected special breathable membrane environment. Bite after beefy bite. It doesn’t get better than this.
- BE CONFIDENT DRY-AGING BEEF AT HOME: dry age melt-in-your-mouth strip steaks, buttery ribeyes, or intensely-flavored brisket. Create second-to-none dry-aged meat flavor and texture in your own kitchen or restaurant.
- DRY AGE STEAK WITH PRIDE AND EASE: American-made DryAgeWrap dry age bags. NO SEALER IS NEEDED: Just “dip ’n zip” ideal for dry aging boneless steak cuts of beef of up to 18 lb per bag.
Dry Aging Wraps: Make the perfect steak that you crave in the comfort of your home. Add tenderness to your steak. Add enzyme-enhanced flavor, DryAgingWraps are the secret! DryAgingWraps is an innovative breathable bag. Designed specifically to aid traditional dry aging. Gives you the ability to create mouth-watering, dry aged steaks using your home refrigerator, without extra equipment. Put your primal beef cut in the bag. Takes about 14-28 days for your meat to develop a depth of flavor. Using the DryAgingWraps prevents the most common problems with home refrigerators: 1. DryAgingWraps protect the surface to minimize overly dry bark/crust. 2. DryAgingWraps prevent smells from transferring. 3. DryAgingWraps naturally stick to the meat--no equipment needed. NO VACUUM SEALER NEEDED!! JUST DIP AND ZIP!! All you need is a whole butcher sirloin, strip loin, or boneless ribeye (sharp bones may punch holes). A tub or bucket deep enough to dip the bagged meat and a rack in your refrigerator that stays between 33-40Â°.
Country USA
Brand DryAgingWraps
Manufacturer DryAgingWraps
Binding Kitchen
Size 11 x 24 Inches
UnitCount 5
ReleaseDate 0000-00-00

Country	USA
Brand	DryAgingWraps
Manufacturer	DryAgingWraps
Binding	Kitchen
Size	11 x 24 Inches
UnitCount	5
ReleaseDate	0000-00-00

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

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