10 Dry Ageing Bags - for Dry Aging Meat and charcuterie (200mm x 400mm)

I've never done any dry aging before so all I know is what I've seen on youtube. I ordered these bags, when they turned up, they look like normal bags and I wasn't sure without sounding disrespectful being sent a normal bag. Anyway I bought a slab of Beef from a butcher and followed instructions carefully (from youtube), which are basically, clean the beef bag bought from the butcher, clean the working areas, clean everything, then slide the joint into the bag as far into the corner as possible, put it in the vacuum sealer, and you turn on the sealer, rub as much air as possible out and get as much bag to meat contact as possible, use a strip of the supplied mesh on the seal.10 days in and my Joint looks amazing and has a great bark forming. I won't know for sure if it's ok until the end, however I'm told your nose will let you know if it's ok to eat!Recommended although if you plan to do a full sirloin slab you may need bigger bags.

Don’t waste your money The bags dont vacuum

They did not vacuum at all. Tried two machines they are no good