DryAgingWraps Dry Aged Bags for Meat | Sized for Ribeye and

DryAgingWraps Dry Aged Bags for Meat | Sized for Ribeye and Short Loin | Perfect for Beginners | Easy at Home Dry Aging | No Vacuum Sealer Needed | 11x24 Inch Size Bags | 5 Bags with Zip Ties Included
- GREAT VALUE: Dry aged steak bags 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 IS NEEDED: Just “dip ’n zip” ideal for dry aging boneless steak cuts of beef of up to 18 lb per bag.
Dry Aging Wraps: Make the perfect steak that you crave in the comfort of your home. Add tenderness to your steak. Add enzyme-enhanced flavor, DryAgingWraps are the secret! DryAgingWraps is an innovative breathable bag. Designed specifically to aid traditional dry aging. Gives you the ability to create mouth-watering, dry aged steaks using your home refrigerator, without extra equipment. Put your primal beef cut in the bag. Takes about 14-28 days for your meat to develop a depth of flavor. Using the DryAgingWraps prevents the most common problems with home refrigerators: 1. DryAgingWraps protect the surface to minimize overly dry bark/crust. 2. DryAgingWraps prevent smells from transferring. 3. DryAgingWraps naturally stick to the meat--no equipment needed. NO VACUUM SEALER NEEDED!! JUST DIP AND ZIP!! All you need is a whole butcher sirloin, strip loin, or boneless ribeye (sharp bones may punch holes). A tub or bucket deep enough to dip the bagged meat and a rack in your refrigerator that stays between 33-40Â°.
Country USA
Brand DryAgingWraps
Manufacturer DryAgingWraps
Size 5 Count (Pack of 1)
UnitCount 5
ReleaseDate 0000-00-00

Country	USA
Brand	DryAgingWraps
Manufacturer	DryAgingWraps
Size	5 Count (Pack of 1)
UnitCount	5
ReleaseDate	0000-00-00

DryAgingWraps Dry Aged Bags for Meat | Sized for Ribeye and Short Loin | Perfect for Beginners | Easy at Home Dry Aging | No Vacuum Sealer Needed | 11x24 Inch Size Bags | 5 Bags with Zip Ties Included

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