One of the best dry aging bags I have ever used

I had a hard time getting the bags to seal with the provided vacuum sealer and instructions but luckily my steaks still turned out fantastic. I would recommend using the water seal method as opposed to the vacuum sealer. That’s what I plan to do on my next ribeye loin.

LOVE IT!

I tried it for the first time with strip steaks and with a lot of fear and anxiety it all worked out OK, I was hoping for a little more tender steak but I think they were similar to a regular strip steak that was not dry-aged, next time I am going to try a ribeye to see if they will be more tender.

New to Dry aging...So far so good....We did a RIb Eye and a prime Rib bone on. Rib eye without the bone worked uch better. Using the pellicle we cut off in ground meat for Hamburgers.

Très bon produit facile d'utilisation

45 day dry age new York strip came out great.

Just made my first batch of salami. The instructions and video made the whole experience very easy. Can't wait to try just need to wait another 2 weeks until the curing is complete.

Good product, very clear instructions. I can't comment on the final product as it is still aging, but I'm confident enough to have started a second one too

I’ve purchased the dry aged steak bags and charcuterie kit and have been impressed by the results on both. Will definitely be purchasing again. My only complaint would be the price, they are expensive. This was an amazing find for a foodie.

A very tasty hobby!

Everything worked like it was expected which is awesome. Also include detailed instructions and recipes if you need!

It was easy to use worked amazing

40 day dry age rib roast experiment was a success. Enjoying sealing these 2 inch rib eyes for storage right now.

Good stuff although we have to light the wood twice before it

Great system, the taste is the best ever. Easy to make too.

Happy with the products that I brought

Great product. Almost impossible to ruin your product.

These bags make drying meat way easier than traditional methods. Put it in the bag, vacuum and seal it. No worry about humidity or holding a certain temp, just put it in the fridge.

Such a simple way to make tasty dry-aged steaks!