Premium Dry Aging Bags for Meat - 11 x 24 Inches Perfect for Ribeye & Short Loin | Includes Zip Ties | No Vacuum Sealer Required | Home Dry Aging Kit (Pack of 5) | Ideal for Steak Lovers & DIY Butchers

I'm no stranger to dry aging and love these bag's. But be sure to turn your meats daily. As this redistributes the moisture evenly throughout the dry aging process. Resulting in less weight loss thru evaporation. First timers do not get paranoid at 7-15 days into the dry aging process. The sweet smell some describe this as rotten meat. Obviously you've never really smelt decomposition in real life. There's a huge difference in smell. This sweet period is normal. As this smell is released from the beneficial enzymes that both Preserve and lessen the moisture loss in your meat. This strong odor will soon disappear your meat is in transition to becoming delicious. Ive also noticed complaints of weight loss, its part of Dry Aging as the meat does dry out from 10-15% of expected weight loss. But your return is better meat than what you started with. It's a very fair trade off of quality over quantity. For optimum flavor drying time should be 30-45 day's. After which the meat develops a slightly cheesy taste. Some find this to be a turn off. But the longer the aging period the higher the weight loss will be.My first time using these bags of course the transition smell had me paranoid. In that I thought for sure I had destroyed my meat. And wasted $195 on a rib roast. But after the hard crust formed which is known as its bark,, the smell is fine and you won't even smell your meat aging any more. The longer the againg the thicker the bark. When cutting your steaks from the roast trim this dried bark off. I also leave all of the fat on my cuts. As this is Magically transformed into a delicious tasting treat. The trimed bark is ideal drog treats or for making a delicious au juice reduction, with the more bark the better. Most of all be patient in this process. Relax like the meat is learning to relax in the preservation of this meat.I do love these reusable bag's. I used to throw them away. When availability of the extra large bags were being marketed. But have since recycled my one extra large bag now with its 10th roast dry aging. Wash and rinse with a mild soap and water, rinse then a vinegar water rinse & dry to recycle. I used to throw Ex-Large bags away. But found these large bags as unusable for the roast that I purchase as They're Too Small.And when it's all done on the clock, enjoy your $40lb dry aged rib eye steak, or what ever you aged. If there's any mold. It's going to be trimmed off during the de-barking. Also this white mold is actually a beneficial mold. No worries! Please be a patient & relax like the meat your aging. And by the way you can dry age without the need of bag's & extracting all of the air is not at all critical. Relax like your meat fellow carnivoresEnjoy your delicious dry aged steak. Once tasted there's no return to a normal cut of retail steaks.