The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin
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Create Mouth-Watering, Dry Aged Steaks in Your Refrigerator
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Product Details
- DrySteak Wraps for dry aging meat at home
- Innovative plant-based, breathable film for dry aging roast
- Use with sirloin roast, ribeye, and other beef cuts
- No additional equipment required, just add the meat
- Prevents overly dry bark/crust and absorption of smells
- Includes 3 DrySteak Wraps, elastic steak netting, and user-friendly instructions
| Package Weight | 1 Pound |
Product Description
The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin
Customer Questions & Answers
-
Question:
What is DrySteak Wraps?
Answer: DrySteak Wraps is an innovative plant-based, breathable film that is used to dry age meat in your refrigerator. -
Question:
What kind of meat can I use with DrySteak Wraps?
Answer: You can use it with sirloin roast, ribeye, and other beef cuts. -
Question:
Do I need other equipment to use DrySteak Wraps?
Answer: No, you do not need any other equipment. Just add the meat to the wrap and put it in the refrigerator. -
Question:
How long can you age the meat for?
Answer: The meat can be aged for longer than 30 days. However, it is recommended to not use a refrigerator that is regularly used due to frequent temperature changes. The meat should be trimmed once it has been aged. -
Question:
What is the size of the netting, how wide is it?
Answer: The netting can stretch out to about 12-14 inches wide. -
Question:
I tore the plastic when I was putting on the netting, did I ruin the process?
Answer: If you tear a hole in the wrap, wet the damaged area with water and patch it with a small amount of an unused wrap. Let it sit inside the refrigerator for a day or two until it firms up, then re-net. -
Question:
Is there a facing side for wrap the meat?
Answer: No, you can wrap the meat from any direction. -
Question:
Do you have to use the netting? Had to do a couple patches and am afraid to re-net without tearing more.
Answer: It is recommended to use the netting, but if the meat is too large to slide into the netting, cut the netting and tie it together with kitchen string. -
Question:
Should you remove the silver skin before wrapping? Also, does the meat have to be thawed, if frozen, before wrapping?
Answer: Do not trim anything before applying the wrap. The meat has to be thawed before applying the wrap, as it will not stick to a frozen surface. -
Question:
What size netting comes with this kit?
Answer: The netting is approximately 12-14 inches wide and 2 feet long. -
Question:
How many bags come in this purchase?
Answer: There are no bags included in the purchase, only 3 wraps. -
Question:
Hello, I’m 1 week under the process, but I notice just now that the bag is broken.
Answer: Once the air is out, put a little scotch tape over the hole. If it is a big tear, it is recommended to use another bag. -
Question:
Do you trim the dry bark/crust off before cooking?
Answer: Yes.
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Features & Benefits
- Innovative Plant-Based, Breathable Film for Dry Aging Roast
- Use with Sirloin Roast, Ribeye and Other Beef Cuts!
- No Other Equipment Required
- Just Add the Meat!
- Creates the best dry aged steaks in your refrigerator
- The Sausage Maker - DrySteak Wraps is the perfect choice if you want to have a tender and flavorful steak.
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