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🥩 Age Like a Pro, No Fancy Gear Needed!
Artisan Meat Lab Dry Age Bags offer a professional-grade, lab-tested breathable membrane that enables home cooks to dry age 2-12 lb cuts of beef or other meats in just 3-4 weeks. The kit includes 4 bags, sealing strips, start date stickers, and an easy-to-follow guide, allowing vacuum sealer-free aging via an immersion method. Designed for safety, odor resistance, and optimal moisture exchange, these bags bring gourmet steakhouse quality to your kitchen.
| ASIN | B097Y91PSG |
| Allergen Information | Beef |
| Allergen information | Beef |
| Brand | Artisan Meat LAB |
| Brand Name | Artisan Meat LAB |
| Color | Clear |
| Cuisine | Dry Aging Meat |
| Customer Reviews | 4.1 out of 5 stars 266 Reviews |
| Flavor | Dry Age Meat |
| Flavour | Dry Age Meat |
| Item Form | Bag |
| Item Package Weight | 0.09 Kilograms |
| Manufacturer | Artisan Meat LAB |
| Number of Items | 1 |
| Number of Pieces | 4 |
| Size | 12 Piece Set |
| Specialty | Frozen |
| Unit Count | 768.0 Grams |
M**D
Nice one
It does the job as required
T**I
Great for beginners in curing meat
Product was used to cure meat and the result was great. It was my first time using it
A**N
This product requires a high-grade vacuum sealer.
For dry ageing meat. I've used it before with excellent results!
K**I
The ease of using Dry Age Bags for aging salmon
I have tried the product on salmon. I use it to dry age salmon for 10 and 16 days respectively. The bags worked great. There was no fishy smell after the 16 days of aging. I used it for sashimi and tasted great although I removed the pellicule that the aging created.
A**E
works great
this stuff isn't cheap but it works great so I don't mind paying for it.... if you don't want to buy a dry ager just buy these bags and it will work great for you...
H**4
Good product
Products works good price is kind of high, but they still really well
K**D
vacuum sealing not good
Wasn't sure if I liked this product when I first tried to use. I have lots of vac packing experience but I couldn't get a proper seal on the bag. Went to the "Archemedes technique" and it worked much better. massaged all the air bubbles out, twisted off the bag and applied 3 zap straps all while immersed in water. Bag stayed snug to the meat and formed a "bond" within a day or two. Started two 3 kg striploins at same time. Trimmed one up after 20 days and it got thumbs up all round for tenderness and flavour . No "funk" yet , which may be good or bad. the trim wasn't gross or mouldy so I made stock with some of and the rest of meaty bits got dehydrated into dog treats . Plan to try the next one at around 40 days. will advise
Trustpilot
2 months ago
1 day ago