Using a Chamber Vacuum Packer

1. Choose the meat you wish to dry-age (sirloin, pork loin)

2. Roll back the Dry Age Bag’s opening so you can easily slide the meat into the bag.

3. Make sure to push the meat into the bottom of the bag firmly and smooth the bag, press firmly on the meat to remove any air pockets.

4. We recommend that there should be approximately 12cm of space between the seal and the meat. If the bag is too long, trim it accordingly.

5. Use the chamber air seal to pull the air out of the bag and seal it. (only a light vacuum seal is required)

6. Ensure that the seal is tight and there is no leakage. We recommend a second seal.

7. Now carefully place the meat onto a wire rack in a well-ventilated refrigerator.

8. During the first five days, a bond will form between the meat and the dry age bag. The flesh will darken & look sticky.

9. We recommend that if you are using beef, the average retention time for beef in the bag is between 25-30 days.

10. After the preferred time is up, remove the meat from the bag; and trim any of the desired exterior fat/crust. It is not harmful to eat.