400 x 700mm Dry Age/Curing Bags (Pack of 10)

400 x 700mm Dry Age/Curing Bags

Our range of Dry Age Bags are perfect for dry ageing ham, beef and fish. The bags allow you to dry-age meats from home without the use of expensive curing fridges or other ageing equipment.

Features:

• Lower permeation and closed to protect against bacteria
• Can also be used to mature cheese and dry vegetables
• Winner of a Food & Beverage Product Innovation Award
• Food contact safe

Size:

• 400 x 700mm
• 50m in thickness (0.05mm)

Recommended Directions For Use (Curing Times May Vary):

1. Pat meat dry (to avoid excess moisture) and place selected cut of meat into the dry age bag.
2. Use a chamber or retractable nozzle type vacuum sealer (industrial sealers only) to draw the air out of the bag. (Only a light vacuum is needed to ensure the meat is touching the bag.)
3. Place the bag with the meat inside onto a wire rack in a well-ventilated cooler. Good airflow is required to age the meat properly.
4. During the first week, the meat will bond to the bag and the colour of the meat will darken.
5. The meat should be aged for around 21 days, although this will vary depending on the type and size of meat used. During this time it will lose approximately 10% in weight.
6. After the desired ageing period is complete, the meat can be removed from the bag.
7. Once removed, the outer hardened surface should be trimmed before the meat is cut.

You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at customerservices@henrywinning.co.uk where we are here to answer any questions you may have.