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DryAgingWraps Dry Aged Bags for Meat | Sized for Ribeye and Short Loin | Perfect for Beginners | Easy at Home Dry Aging | No Vacuum Sealer Needed | 5 Bags with Zip Ties Included

DryAgingWraps Dry Aged Bags for Meat | Sized for Ribeye and Short Loin | Perfect for Beginners | Easy at Home Dry Aging | No Vacuum Sealer Needed | 5 Bags with Zip Ties Included

from USA
to Indonesia
in 5-8 days
At your doorstep by May 14  to May 17 with standard delivery

Description

  • About this item.
  • GREAT VALUE: Dry aged steak bag for under $4 each and no vacuum sealer needed..
  • SIMPLE for BEGINNERS: Create mouth-watering, dry aged steaks in your refrigerator.
  • 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 NEEDED. Just Dip ’n Zip ideal for dry aging boneless steak cuts of beef of up to 18 lb per bag..
  • Imported from USA.
Dry Aging Wraps: Satisfy your craving for the perfect steak in the comfort of your home and the safety of your refrigerator. Dry Aging Wraps are the secret to adding intense flavor and natural enzyme tenderness at a fraction of the cost. DryAgingWraps naturally stick to the meat – NO VACUUM SEALER REQUIRED! All you need is a whole butcher sirloin, strip loin, or boneless ribeye; a tub or bucket deep enough to dip the bagged meat; and a rack in your refrigerator that stays between 33-40°. Just dip and zip! This innovative, breathable bag aids traditional dry aging by optimizing humidity and temperature. It prevents overly dry “bark” from forming and keeps smells away from your other groceries. Wait only 2-4 weeks for your meat to develop mouth-watering texture and depth of flavor. DIRECTIONS Move the meat from its plastic butcher pack into a DryAgingWrap. Fill a tub or bucket with water deep enough to dip the bagged meat. Follow instructions for DIP AND ZIP water immersion sealing method. While holding the open end above water level, zip tie the bag. Lay on an elevated rack in your fridge and let your DryAgingWrap age for 14-24 days. Peel, trim, and grill your perfect steaks.
Reviews

DryAgingWraps Dry Aged Bags for Meat | Sized for Ribeye and Short Loin | Perfect for Beginners | Easy at Home Dry Aging | No Vacuum Sealer Needed | 5 Bags with Zip Ties Included

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