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Have you ever wondered how premium eateries achieve that melt in your mouth tenderness and incredible flavour across their meat products?
The secret lies in the centuries old technique of dry aging. This traditional process involves placing meat in a controlled environment where enzymes break down connective tissues, resulting in tender and flavourful meat offerings, such as dry aged steak cuts and enhanced charcuterie items. For gourmet food enthusiasts and professionals, the allure of dry aging lies in the unparalleled depth of flavour and texture that can only be achieved through this process.
With the use of dry age bags, this ancient technique can be applied in your own home or restaurant. Dry age meat bags create a vacuum sealed environment that mimics a traditional dry aging environment, allowing you to enjoy the benefits of the process without the need for specialized dry aging equipment. Simply trim excess fat from the meat, place it in the bag, remove any excess air, and seal it tightly. Then, place the bag in the refrigerator and allow the meat to age for the recommended time period.
For more information on how to use our dry age bags, check out our blog.
Can I use Dry Age Bags in a commercial vacuum sealer?
Yes! Our Dry Age Bags can be used in chamber vacuum packers and chamberless vacuum packers.
What is the yellow strip?
That's a vacuum aid strip and it's required when using a chamberless vacuum packer system. The strip has grooves/channels on it that allows the air to flow out of the bag with ease, and they are included with our dry age bags as standard.
What are the best cuts of meat to dry age?
Beef! The best cuts of meat to dry age are typically larger, bone-in cuts, as they provide the most flavour and tenderness after the aging process. Prime cuts such as bone-in ribeye, porterhouse, and sirloin work particularly well for dry aging. The marbling in the meat helps to enhance the flavour as it ages, and the bone helps preserve moisture for the perfect dry aged steak. Avoid thin or boneless cuts, as they don’t provide as much flavour or moisture retention during dry aging.
Why should I dry age charcuterie?
Dry aging charcuterie concentrates flavour and tenderizes meat by removing moisture and allowing natural enzymes and beneficial microbes to break down proteins and fats, creating a richer more intense, and complex taste, transforming ordinary cuts into gourmet charcuterie products.
How many days should I dry age?
The ideal dry aging time depends on personal preference and the cut of meat. Typically, meat is dry aged for anywhere between 14 to 30 days. The longer the dry aging process, the more intense the flavour and tenderness will be. For beginners, starting at 14 days is a good choice, but experienced dry aging enthusiasts may prefer to age their meat for 30 days or even longer for a more robust flavour.
How can I dry age without rotting?
To dry age without rotting, it's important to follow proper handling and storage procedures. Ensure that the meat is kept at a consistent, cold temperature (1°C to 3°C) in a well ventilated environment. Dry aging bags help regulate moisture and airflow, preventing contamination and spoilage. Additionally, it’s crucial to use high quality dry aging bags, which provide a protective barrier against harmful bacteria while allowing moisture to escape.
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Weald Packaging Supplies is a limited company registered in England and Wales. Registered number: 01713146. Registered office: Station Approach, Buxted, TN22 4LA.
