Skip to product information
1 of 9


Dry Age Joint bags - For dry ageing meats and charcuterie - various sizes

Dry Age Joint bags - For dry ageing meats and charcuterie - various sizes

Regular price £21.99
Regular price Sale price £21.99
Sale Sold out
Shipping calculated at checkout.

Bag sizes - 200mm x 400mm, 250mm x 350mm and 300mm x 600mm.

Our dry ageing bags are the food equivalent of Gortex and are easy to use with a domestic or industrial vacuum machine. You'll be able to age joints and steaks using these bags to intensify flavour without the need for expensive conditioning rooms or cabinets.

The dry age bags come with a vac-assist strip to help with drawing a vacuum on the domestic style vac-sealer machines.

These unique dry age joint bags are a revolution in the charcuterie industry. Dry aging meat can be hit and miss with variations in temperature, humidity and air quality. These revolutionary bags eliminate all the guesswork from dry aging.  It's possible to dry age your meat in the safety of a fridge.  These bags protect the meat from air borne bacteria and other nasties that can lead to spoilage and waste.

Using these dry age joint bags also means that you will increase your yield from whatever meat you are drying as there will be little or no case hardening or external spoilage that requires cutting away first.

specially formulated

Dry age bags employ a specially formulated combination of polymers which create a single layer material. The bags are both moisture- and oxygen-permeable, very much like a membrane. Once sealed, in a day or two, the dry age bag form a bond with the  meat surface.

Once bonded, the dry age bags provide the protection against off flavours and contamination. This property allows drying without commercial refrigeration or the need for UV lighting or humidity controls. Although the bag itself It is not a vacuum material it is possible and preferred to Vacuum Pack the Meat inside and create a perfect bond between the bag and meat.

This method does NOT pose the same risk of anaerobic bacterial growth found in other methods bagging.

The main benefits of Dry Aging beef is the development of a complex flavour, This tenderness and improved texture results from the loss of moisture in the meat and enzyme action on the meat while it dries.

It is also possible so smoke meat through these bags.

NOTE - These bags are food grade and therefore we are unable to accept returns after the package has been opened. if you have any questions regarding their use, please get in touch.



View full details