Dry Aging Bags (Extra Large) 5 pcs

Bones and meat

Many users prefer to dry age meat with bones such as a rib eye with bone. It has a significant influence on the process and the associated taste. However, bones in the rib eye can cause the bag to tear. This is not a problem in the course of the dry-aging process, but we don’t want it in the first week. You can do a number of things to prevent this:

• remove or saw off protruding bones
• file sharp edges
• cover the bones with kitchen paper

The latter is the simplest and most used method. You moisten the kitchen paper and fold it a number of times until a cushion has been created. You place this at the place where you want to protect the bag against the bone on the rib eye. You can simply leave the kitchen paper in the bag. If it is not too wet, this will not affect the process.

Technology

The patented Tublin® membrane allows you to dry-age yourself without having to purchase a special climate controlled cabinet. This membrane has the following properties:
– oxygen permeable
– moisture draining
– bacteria protecting
This special combination of properties creates a microclimate around the meat. So you don’t have to worry about the humidity and air flow; only the temperature that has to be between 1 and 4 degrees celsius to make perfectly dry aged meat with these bags.

Reverse sear bereiding

Logically, meat loses a lot of moisture during the dry-aging process. This can quickly be between 20% and 35%. Because a lot of moisture comes out of the meat you get a more intense taste, but the meat also becomes a bit more sensitive. We therefore recommend that you prepare the meat either sous-vide or reverse sear. With the last method you first heat the meat at a low temperature (for example 110 degrees Celsius) and then sear it.

Nutty taste

Depending on the composition of the meat, in combination with the fat (on and in the meat) there is an additional change in the meat. In addition to the tenderness, a nice full and nutty flavor is added to the meat. The strongest taste is on the outside of the meat; just below the crust. Most people choose to keep the dried meat as natural as possible. No additions of marinades and rubs but just pepper and salt.

Revolutionair Dry Aging

There is a tendency in the food industry in particular to develop packaging with increasingly high barrier properties in order to extend shelf life. Drya is the exact opposite

Drya products are based on the QCP® technology (Quality Curing Process), which ensures that a barrier against contamination, bacteria and mold growth is created while the meat can be dried

With Drya a microclimate is formed around the product. This makes it possible to mature different products close to each other without affecting each other. The microclimate also ensures a stable maturing process without the need for monitoring and adjustment of the temperature, airflow and humidity.