Dry Aging Membrane Bag Kit by Dry Age Chef

DRY-AGED MEAT IS SERVED IN THE BEST RESTAURANTS. This Kit has all that you need to prepare professional dry-aged meat at home: 15 Dry Age Membrane Bags (5 of each size), 15 Sealing Strips, a Refrigerator Thermometer, and the Glory Record Book to keep track of your successes.The main benefits of Dry Age Bags are the mouth-watering concentrated flavors, the extreme tenderness of the finished product, and the beautiful, marbled appearance (especially on Sirloins and Rib-Eyes). Meat can also be smoked through the dry aging bag.Dry-aging small cuts or individual steaks is not suggested as the results are often disappointing, with too much waste.Dry Age Chef & Dry Aging Meat at Home!- 17 ½" Long x 13 ¾" Wide Bags. The extra-long dry aging bag is designed for many bone-in sub-primal pieces that tend to run a bit wide for other bags. Dry aging bone-in beef goes together in cooking it with the bone-in-the most heavenly treat for your taste buds.- 23 ½" Long x 12" Wide Bags. The 23½" long dr