Fragile when first sealed, the dry aging bag will form a bond with the moist proteins on the surface of the meat within the first several days.
Once bonded, it provides the protection against off flavours and contamination, allowing you to dry age in any commercial or home refrigeration unit without the need for UV lighting or specialized humidity control. Although the bag itself is not a vacuum material it is possible and preferred to Vacuum Pack the meat inside and create a perfect bond. This method does NOT pose the same risk of anaerobic bacterial growth like in other methods known to dry aging as the product is closed against bacteria.
The main benefits of dry aging are the mouth-watering concentrated flavours, the extreme tenderness of the finished product and the beautiful marbled appearance especially on Sirloins and Rib-Eyes.
This is not a packaging material. It is a process help which improves safety and yields. For example a sausage in this product will dry quicker and without dry-crust like ordinary casings. If you are using a Chamberless Vacuum Packer, then you will need 1 Vacuum Strip per bag.
Fill this item with gentleness and Avoid high filling pressure. Dry before smoking. Store in a dark place below 25°C or 77°F. The best humidity to store this item at is around 75%RH. This item has a limited lifetime and should be used on year from date of purchase.
We fulfill the demands for direct food contact in accordance with the European Regulation No. 10/2011, No. 1282/2011 and No 1935/2004 and is in compliance with the EU-Directives 2002/72 of 6. August 2002, 2004/01 of 6. January 2004, 2004/19 of 1. March 2004. 2005/79 of 18. November 2005, 2007/19/ES of 2. April 2007 and 2008/39/EC of 6. March 2008.
Density: 1.04g/cm3 - ISO R1183
Temperature Range: -40°C (-40°F) to 140°C (284°F)
Melting Point: 170°C or 338°F - ASTM D 3418
Water Vapour: 2500g/50u/m2/24h (38°C/50%RH) - ASTM E 96 BW