---
product_id: 137000653
title: "The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24\", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed"
brand: "the sausage maker"
price: "¥9212"
currency: JPY
in_stock: true
reviews_count: 8
category: "The Sausage Maker"
url: https://www.desertcart.jp/products/137000653-the-sausage-maker-3-dry-age-bags-for-meat-plant
store_origin: JP
region: Japan
---

# 4 weeks dry aging time Plant-based breathable membrane 16 lbs max capacity The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed

**Brand:** the sausage maker
**Price:** ¥9212
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate Your Steak Game: Home Dry Aging Made Simple & Sustainable!

## Quick Answers

- **What is this?** The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed by the sausage maker
- **How much does it cost?** ¥9212 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/137000653-the-sausage-maker-3-dry-age-bags-for-meat-plant)

## Best For

- the sausage maker enthusiasts

## Why This Product

- Trusted the sausage maker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Eco-Friendly Innovation:** Crafted from GMO-free, plant-based materials for a clean, natural aging process.
- • **Effortless Gourmet Results:** Beginner-friendly design lets you create melt-in-your-mouth steaks with zero expertise.
- • **Pro-Level Dry Aging at Home:** Transform your fridge into a gourmet dry aging chamber—no fancy equipment needed.
- • **Versatile Cut Compatibility:** Perfectly ages ribeye, sirloin, short loin, and more for a premium steakhouse experience.
- • **Cost-Effective Culinary Upgrade:** Skip expensive dry agers and vacuum sealers—achieve professional results affordably.

## Overview

The Sausage Maker® 3 Dry Age Bags are a complete home dry aging kit featuring plant-based, breathable membranes that safely age up to 16 lbs of premium cuts like ribeye and sirloin in just 4 weeks. Designed for standard refrigerators and requiring no vacuum sealer, these GMO-free dry aging wraps deliver tender, flavorful steaks rivaling top steakhouses—perfect for both beginners and culinary enthusiasts seeking gourmet results without the high cost or complexity.

## Description

desertcart.com: The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed : Grocery & Gourmet Food

Review: It worked and is the best value for dry-aging meat. - There are several different systems and brands for dry-aging meats out there from buying a special 'dry-aging' refrigerator to one using plastic bags which you shrink-wrap, etc., but this particular product uses wrapper 'sheets' which are vegetable-based. Be careful not to tear them when you're wrapping the meat; they're very delicate. Although a bit small (we had to use 3 of the 4 sheets in the kit in order to completely cover a 21-pound bone-in ribeye) we had enough sheets in one kit to do the job. First, we washed and wrapped the meat, and after making sure we pressed all the air bubbles out, we then stretched the included elastic netting over the entire piece. The size of the meat was so big that we encountered some difficulty doing this and accidentally tore a small hole in a corner but had enough to patch it up. We then put the meat on a grate to ensure air circulation and put it in our refrigerator. After 36 days of dry aging, we took it out, cut and trimmed it and cooked a fresh piece. It was the tastiest, most tender ribeye we've ever had! We'll definitely buy this product again. The first photo shows the bone-in ribeye wrapped and in our refrigerator after 1 day, the next photo shows it after 1 week, the 3rd photo shows it being carved with the wrapper still on after being aged 36 days, the 4th photo shows it standing on end and the 5th photo shows an unwrapped end cut in the foreground which is so thick we'll use it to make a prime rib roast, to the left is a smaller end cut which has the inedible 'crust' on the meat which forms while aging (this is normal and it'll be discarded), in the background are cut, unwrapped, untrimmed 2 inch thick bone-in ribeyes and on the right by my wife's hand is pictured the fully trimmed bone-in ribeye which we cooked that day. I would say that, aside from being VERY CAREFUL in wrapping the meat, the most difficult part had nothing to do with this product; rather, it was cutting the meat because we wanted thinner cuts than 2 inches, but the wide bones were in the way. And actually, after we cooked the 2-inch piece, it came out fantastic and the amount of doneness was perfect!
Review: Very easy to use. If you are new to curing/drying, then this is a great start - I'd recommend this to anyone starting out drying/aging/curing meat. It's very easy to use, and provides excellent results in a fridge. I did two cuts, and both were low to no maintenance, with even drying over a couple months. The cover was also simple to apply and remove. I made a lonzino and dried a ham in this product. They took a bit longer than expected, which I suppose is a good thing, as this product is designed to slow drying (so you don't get a hard shell and soft interior end result). I'd still use this in certain situations, but . . . Once you have a bit of experience, or a decent curing chamber, then this has less value. I probably wouldn't pay the cost for this today, unless there was a specific application I wanted to do in the fridge, or for some other specific reason like aging an expensive steak where I want to be near certain the result is good (these are labeled and intended for dry again steaks). Instead, for curing and drying, I have a chamber, and I know more about what I'm doing, and I prefer to dry exposed to air, and controlled mold. Basically, I can control my environment (temp and humidity), and so this is less valuable. For the cost, if a loin or something goes bad, . . . it's cheaper to toss it and do it again. And of the dozen meats I've done open air, I have only tossed one which probably was ok, but better safe than sorry.

## Features

- COMPLETE DRY AGING KIT FOR HOME USE — Transform your regular refrigerator into a dry aging chamber with our 3 Dry Age Bags for Meat (23.5x23.5 inches) and included netting roll. These bags can hold up to 16 lbs of ribeye, sirloin, or short loin cuts, allowing you to craft melt-in-the-mouth dry-aged beef without the need for a vacuum sealer or expensive equipment.
- ENHANCED BREATHABLE MEMBRANE TECHNOLOGY — Crafted from a plant-based, GMO-free material, these dry aging bags feature a breathable membrane that creates the ideal environment for meat to age safely. Say goodbye to artificial materials and hello to The Sausage Maker's Dry Steak Wraps for flavorful, tender, dry aged meat that rivals premium steakhouse quality.
- BEGINNER-FRIENDLY DRY AGING PROCESS — No expertise required—simply place your meat into the Dry Age Bag, secure it with the netting roll, and let your refrigerator work its magic for four weeks. The easy-to-use dry age wraps are perfect for beginners and seasoned meat enthusiasts looking for restaurant-quality results at home.
- VERSATILE FOR RIBEYE, SHORT LOIN, AND MORE — These professional-grade dry ager bags accommodate a variety of premium cuts, including ribeye steaks, sirloin, and short loin. Dry aging intensifies the flavor while tenderizing the meat, delivering an unmatched beef steak experience every time.
- PREMIUM RESULTS WITHOUT SPECIAL EQUIPMENT — No need for a dry ager refrigerator for meat or a vacuum sealer—your dry aging steak wraps are designed for your standard home fridge. Enjoy tender, perfectly aged ribeye, sirloin, or steaks that boast professional results for a fraction of the cost.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07SKCDSVV |
| Best Sellers Rank | #59,069 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #845 in Meat & Seafood |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Closure Type | Netting |
| Customer Reviews | 4.5 out of 5 stars 941 Reviews |
| Load Capacity | 16 pounds |
| Manufacturer | The Sausage Maker |
| Manufacturer Part Number | 11-1630 |
| Number of Items | 1 |
| Number of Sets | 3 |
| Other Special Features of the Product | Breathable |
| Recommended Uses For Product | Food |
| Shape | Rectangular |
| Size | 16 Pound (Pack of 1) |
| Special Feature | Breathable |
| UPC | 015913116304 |
| Unit Count | 16 Ounce |

## Product Details

- **Brand:** The Sausage Maker
- **Load Capacity:** 16 pounds
- **Number of Items:** 1
- **Size:** 16 Pound (Pack of 1)
- **UPC:** 015913116304
- **Unit Count:** 16 Ounce

## Images

![The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed - Image 1](https://m.media-amazon.com/images/I/71TG5qLzrhL.jpg)
![The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed - Image 2](https://m.media-amazon.com/images/I/71aLf8PtgHL.jpg)
![The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed - Image 3](https://m.media-amazon.com/images/I/71NDynavZgL.jpg)
![The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed - Image 4](https://m.media-amazon.com/images/I/61ys8BZx78L.jpg)
![The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed - Image 5](https://m.media-amazon.com/images/I/71u7yan7fML.jpg)

## Questions & Answers

**Q: How long can you age the meat for?**
A: I only had it in my garage refrigerator for 30 days. I don't believe that it would be a good idea to have it in a refrigerator that is regularly used due to the frequent temperature change. You can age the meat longer. 30 days was fairly decent. The meat will have to be trimmed once it has been aged. I tried making beef sausage out of the trimmings but did not care for the sausage at all.

**Q: What is the size of the netting, how wide is it?**
A: It will stretch out to maybe 12-14inches

**Q: I tore the plastic when I was putting on the netting, did I ruin the process?**
A: If you tear a hole in the process, you can wet the damaged area with water, then patch it with a small portion of an unused wrap. Let it sit inside the fridge to dry for a day or two until the wrap firms up, then re-net.

**Q: Is there a facing side for wrap the meat?**
A: No you just wrap from any direction you can.

## Customer Reviews

### ⭐⭐⭐⭐⭐ It worked and is the best value for dry-aging meat.
*by M***A on October 23, 2023*

There are several different systems and brands for dry-aging meats out there from buying a special 'dry-aging' refrigerator to one using plastic bags which you shrink-wrap, etc., but this particular product uses wrapper 'sheets' which are vegetable-based. Be careful not to tear them when you're wrapping the meat; they're very delicate. Although a bit small (we had to use 3 of the 4 sheets in the kit in order to completely cover a 21-pound bone-in ribeye) we had enough sheets in one kit to do the job. First, we washed and wrapped the meat, and after making sure we pressed all the air bubbles out, we then stretched the included elastic netting over the entire piece. The size of the meat was so big that we encountered some difficulty doing this and accidentally tore a small hole in a corner but had enough to patch it up. We then put the meat on a grate to ensure air circulation and put it in our refrigerator. After 36 days of dry aging, we took it out, cut and trimmed it and cooked a fresh piece. It was the tastiest, most tender ribeye we've ever had! We'll definitely buy this product again. The first photo shows the bone-in ribeye wrapped and in our refrigerator after 1 day, the next photo shows it after 1 week, the 3rd photo shows it being carved with the wrapper still on after being aged 36 days, the 4th photo shows it standing on end and the 5th photo shows an unwrapped end cut in the foreground which is so thick we'll use it to make a prime rib roast, to the left is a smaller end cut which has the inedible 'crust' on the meat which forms while aging (this is normal and it'll be discarded), in the background are cut, unwrapped, untrimmed 2 inch thick bone-in ribeyes and on the right by my wife's hand is pictured the fully trimmed bone-in ribeye which we cooked that day. I would say that, aside from being VERY CAREFUL in wrapping the meat, the most difficult part had nothing to do with this product; rather, it was cutting the meat because we wanted thinner cuts than 2 inches, but the wide bones were in the way. And actually, after we cooked the 2-inch piece, it came out fantastic and the amount of doneness was perfect!

### ⭐⭐⭐⭐⭐ Very easy to use. If you are new to curing/drying, then this is a great start
*by J***Y on December 8, 2023*

I'd recommend this to anyone starting out drying/aging/curing meat. It's very easy to use, and provides excellent results in a fridge. I did two cuts, and both were low to no maintenance, with even drying over a couple months. The cover was also simple to apply and remove. I made a lonzino and dried a ham in this product. They took a bit longer than expected, which I suppose is a good thing, as this product is designed to slow drying (so you don't get a hard shell and soft interior end result). I'd still use this in certain situations, but . . . Once you have a bit of experience, or a decent curing chamber, then this has less value. I probably wouldn't pay the cost for this today, unless there was a specific application I wanted to do in the fridge, or for some other specific reason like aging an expensive steak where I want to be near certain the result is good (these are labeled and intended for dry again steaks). Instead, for curing and drying, I have a chamber, and I know more about what I'm doing, and I prefer to dry exposed to air, and controlled mold. Basically, I can control my environment (temp and humidity), and so this is less valuable. For the cost, if a loin or something goes bad, . . . it's cheaper to toss it and do it again. And of the dozen meats I've done open air, I have only tossed one which probably was ok, but better safe than sorry.

### ⭐⭐⭐⭐⭐ Easier and Better Flavor than Umai
*by P***R on December 26, 2021*

This product is much easier to use than the vacuum sealed Umai bags and in my opinion yields a much better end product. I dry aged a 15lb USDA prime boneless ribeye roast for 50 days with this and the results were out of this world. There was no mold/spoilage but rather a wonderful nutty slightly cheesy smell and flavor that is characteristic of dry aging. I'd previously tried something similar with Umai but the meat shrank to almost nothing and the flavor, while good, didn't really taste dry aged. Some claim the Umai bags don't allow for the good microbes, which provide the dry age flavor, to enter the meat so it's not the same as open air dry aging. I don't know if this product does that or not, but there was definitely a flavor difference and this was much closer to, if not indistinguishable from open air aging. Plus, the Umai bags are notoriously difficult to seal properly; on average I would waste one Umai bag per dry aging attempt because of a bad seal. This product avoids the sealing issue and allows you to just wrap the meat like a Christmas present. If one whole wrap doesn't completely cover your meat you can just cut additional pieces of the plastic and apply where needed. Provided the meat is wet, the plastic sticks easily right away. The only negative was the net that keeps everything in place, and maintains the meat's shape during the aging. I found it much too tight and difficult to apply without tearing the plastic that I'd so carefully wrapped the meat in. Next time I'll just use butchers twine which is a perfectly fine option. Otherwise this is a fantastic alternative to an expensive dry aging rig and I think much better than its closest competitor.

## Frequently Bought Together

- The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed
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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-10-25*