Bag - Dry Age - Brisket/Bone In

 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.

This steak dry bag sampler is perfect for aging steaks. (Dry age sub primal cuts, not Individual cuts). Age your favorite steak cuts in your refrigerator and enjoy premium, naturally tenderized, flavor-rich steaks.

This kit comes with:

• 3 UMAi Dry® Bags - 16" x 28" - suitable for short loin, brisket, boneless &  bone-in lip-on ribeye (about 14-20 lb._
  
• 5 UMAi vacmouse® adapter strips - enables bags to be used with a vacuum sealer (not included)

 Use of a vacuum sealer is required