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.
Dry age bags employ a specially formulated combination of polymers which create a single layer material. The bags are both moisture- and oxygen-permeable, very much like a membrane. Once sealed, in a day or two, the dry age bag form a bond with the meat surface.
Once bonded, the dry age bags provide the protection against off flavours and contamination. This property allows drying without commercial refrigeration or the need for UV lighting or humidity controls. Although the bag itself It is not a vacuum material it is possible and preferred to Vacuum Pack the Meat inside and create a perfect bond between the bag and meat.
This method does NOT pose the same risk of anaerobic bacterial growth found in other methods bagging.
The main benefits of Dry Aging beef is the development of a complex flavour, This tenderness and improved texture results from the loss of moisture in the meat and enzyme action on the meat while it dries.
It is also possible so smoke meat through these bags.
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Learn how to use these bags here