Artisan Meat Lab Dry Age Bags For Easily Create Diy Aging At Home, No Vacuum Sealer Required. Breathable Membrane Kit Aged Beef 4Pcs. 10X20 In (25X50 Cm) 2-12 Lb 1-5 Kg -

It does the job as required

Product was used to cure meat and the result was great. It was my first time using it

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.

Products works good price is kind of high, but they still really well

For dry ageing meat. I've used it before with excellent results!

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...

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