Dry Age Bags for Meat Easily Create DIY Dry Aging Meat at Home, No Vacuum Sealer Required. Breathable Membrane Kit for Dry Aged Beef 4pcs. 10x20 in (25x50 cm) 2-12 lb 1-5 kg - Artisan Meat LAB

So far the meat that's in the bag right now, looks like it's aging well.

If you haven't ever done this before Go to your local grocery meat department and ask them to cut you 2" thick serloins just to learn one time. Once you cut off the crust the first time you'll get it then do a couple of porterhouses and your life will be changed. I am just a dude on the internet so you don't need to believe that I am a top-tier brisket smoker, but that is true. I would never have thought that I would find a way to easily outdo my 10 years of painstaking trial and error on brisket. Then I dry aged one.Quick Edit note: it is true that a vac sealer is not needed and you shouldn't buy one if you are just trying it out for the first time. But once you've been converted, it does help. I am not sponsored by anyone so you can go anywhere but umamidry . Com is where I got mine.

The product did its job, i dry aged a piece of picanha for 35 days.. but some of the fat didnt get to that point idk if it was the bag or something. Overall it was good

I bought these to save a few bucks because I think $11 a bag is kind of expensive. I don’t try to vacuum seal my steak because I don’t have a vacuum sealer. I put rubber bands around mine, and it holds the plastic tight to the steak with a little bit of air. This does not seem to be a problem. This dried out my steak faster than the big name brands. I think this must be a superior membrane. Also, if I wanted to reuse this bag, I could because it did not have to be torn apart to be removed from the steak. The Umai bags tend to flake and break apart, this one maintained its integrity. I actually over dried my steak a little bit, and next time I’ll probably wrap it in a non-permeable food wrap at about 20 days so that it doesn’t lose so much water but continues to gather flavor. I’ll definitely buy these again.

1st time trying this dry-aging. 2 weeks in and looking good!

I'm not sure where to begin. Maybe they would make good garbage bags but can't vouch for them beyond that. Can not get them to work with a vacuum sealer. I don't have a problem with any other bags than these. The instructions are ridiculously bad, especially as it relates to the "SealAid". The "SealAid" does nothing to aid in the process despite its name. Additionally, they illustrate in the instructions the 'proper' orientation for the "SealAid" but unfortunately every time it's shown in a different position. The suggestion is that it should be included in the heat/sealing seam but that doesn't make sense and most importantly, doesn't work. Was hoping to find some instructional videos online but nothing there. You will have to use the "Archimeded Method" of drowning the bags in water to push out the air.

Christmas prime rib was wonderful after dry aging for 2 weeks. Easy to use with vacuum packer. No smell while aging in the refrigerator like with some other methods. Will be using again.

I'm very familiar with the water displacement, or archimedes method for vaccum sealing for sous vide. I like to take a little bit of time to make sure all air is pushed out and it generally gets very close to a vaccum seal.THE PROBLEM is that these bags will slowly take in water. I was confused why it looked like there was so much myoglobin in the bag after checking on it a few hours later. I drained it, resealed it, and the same thing happens when I check back a few minutes later.Whoever decided to add the water displacement method for these bags needs to be fired. In hindsight, OF COURSE water would seep into the bag — it's whole purpose is to be water permeable.