DryAgePro® Dry Age Bags for Meat, 12” x 24” Bags for Ribeye and Striploin up to 18 lbs, Pack of 5, No Vacuum Sealer Needed, Easy-to-Use Steak Aging Kit

Worked great on venison back strap. 14 days, near 0 waste. The inside of the bag is smooth. Vacuum sealer won't work unless you put a strip of other textured vacuum bag in the opening.

45 days later….worked like a charm! Gonna fire these babies up for Fat Tuesday!

If I could give this product a zero I would. Doesn't even seal remotely enough, paper thin so it breaks easy. Stick with UMAI bags. This brand now owes me $300 in reperations for the the whole ribeye I ruined.

Great and easy-to-use tool for home made dry-aged steaks.

Disappointed to say the least

These make a good barrier for the price. But note that they are not as good as the other brand that rhymes with "Oh My." Once I make my way through this batch, I'll go back to "Oh My." They let moisture release too fast and don't do as good of a job as what I am used to when I dry cure meats.

Large enough to hold half a boneless rib eye side from Costco. Evacuate air in a bar sink or bucket, so no vacu-sealer required. I was a little nervous about meat sitting in my fridge for 6 weeks (turn every couple weeks), but with careful handling, drainage, and transfer form vacumn pack to dry-age bag, this DOES produce an improved steak—especially for sous-vie. After drying it is stiffer, so difficult to judge meat temperature by feel, and I overcooked on grill.

I found that it was relatively easy to seal them with a vacuum sealer simply by using a 4 layer thick 1 in wide fusible bonding web for fabrics such as stitch witchery. I will update after the one to 2 month drying period is over to evaluate further, but I suspect results will be identical to UMAI. I was also able to create smaller bags out of the large ones simply cutting down to size and by sealing open edges. Thus making this very low price even more economical. Even the simplest version of the Foodsaver Vacuum sealer worked beautifully.