Dry Age Bags has a unique, breathable membrane technology that allows for the safest and easiest way for you to dry-age your own steak at home. The material of the bag creates a bond with the natural proteins in meat, allowing for moisture release and oxygen exchange that is free from the risk of contamination.

Dry aging meat allows for the natural flavors to become concentrated as well as the tenderization of the texture. In just 3 to 4 weeks, you can create steaks that will brim with flavor and melt in your mouth. All that is needed is a fridge and a vacuum sealer!

DryAgedBags™ has a thin covering, making an association with the protein located on the external side of the meat. It is recommended not to dry or clean the surface of the meat before putting it into the dry age bag. The seal should be inserted into the bags with special care. Clean all the remaining and visible parts of meat and blood on the inner side of the sealing surface to prevent any residue from the important parts. First, fold the bag after opening it outwards and then insert the meat inside. It will be helpful in putting the meat inside the bag. After filling the bag with the meat, fold the bag to its normal position, and seal the bag with a margin of 10cm from the meat.

A channel vacuum sealer that gives you the option to extend the sealing time for moist seals and has a slow vacuum option is best. Nozzle-type vacuum sealers are cheap; some versions do not have a strong vacuum.

If during sealing, the bag material starts melting it means, that the sealing strip is too hot. Open the sealing covering and cool down the sealing strip for approximately 20 seconds. It is recommended to wait 20 seconds between each new seal.

You are trying to achieve a very close bond between the bag and the meat. You do not need to draw the air out to the point that the meat changes shape. As long as you have close, tight coverage across at least 80% of the meat, you should be able to easily form a bond between your bag and the meat.

Moisture in the food, residue of the material, and the wrinkly surface of the bag lead to the leaking. For this kind of problem, cut the bag from the top, then flatten the bag, and with the paper towel clean it and before resealing, dry it also to avoid any further leaking.

Make sure you refer to step 2 and fold the bag back onto itself before placing the meat inside the bag. Chilling your meat prior to using the vacuum sealer will help to slow the flow of blood as well. Position your meat as far from the opening as possible and to one side. We recommend you try to leave at least 12 cm between the meat and the opening of the bag. If blood does enter into the opening, select a longer sealing time, and make a secondary seal as a fail-safe. You may need to seal it multiple times in the same place.

A Vacuum is created to ensure the exposure between the food and the external surface of the bag. In the dry age process, the relevant and required bonding forms within the span of 5-7 days. Small pockets of air will not cause any problems – in fact, they are often unavoidable. For better results in safe dry-aging, 75-80% contact is recommended.

Cut the corners off the top of the bag and seal them to make the opening narrow enough to fit into your vacuum sealer. Refer to the diagram in step 4, which shows an example of this method.