Bag - Dry Age - Ribeye

 Tenderloin / Large Charcuterie Dry Bag

This UMAi Dry® Bag process allows you to dry cure or dry age without the need to create a dry curing environment. These bags become the environment, protecting the meat by the formation of a membrane-like bond, between the protein coated surface of the meat and these bags. The best way to get this bond is by vacuum sealing the bag so that meat remains in contact with the bag. This starts the transparent bond, shielding and protecting drying and aging meat while releasing moisture.

These special membrane bags are BPA free and moisture permeable. They protect the meat while aging by forming a membrane that is easily peelable after drying and blocks odors and elimates mold while drying.

Suitable for strip loin, boneless ribeye, sirloin, Scotch fillet (UK/Aust). Holds approx. 12-18 lbs of beef.

This kit comes with:

• 3 UMAiDry Bags - 12" x 24" for 12-18 lb.
  
• 5 UMAi VacMouse® adapter strips for use with FoodSaver-type sealers.

Use of a vacuum sealer is required