For this method you need:
a) 2-way pump
b) 1 elastic strap
c) 2 lacing cords
d) 4 hands ;-)
1. Selection of suitable meat
The meat should weigh between 1 to 8 kilos depending on the size of your bag. The meat should be well marbled and should have a layer of fat. The meat should not be aged too long in the wet aging process. Fillet (Tenderloin) is only suitable for aging of one week; organic meat is not recommended. Please note that by dry-aging, weight loss of about 5 - 10 % per week occurs. Further weight loss is caused by removing the dry outer layer of your beef.
Portion the meat so that it fits easily into your bag. Do not wash off the blood since it is needed to connect to the bag material.
3. Filling the bag
Fill the bag with the meat. To ensure a perfect seal, no liquid should cover the area to be sealed.
Press out as much air as possible.
4. Customize the bag
Remove any excess material down to 8 cm.
Take your elastic strap and wrap it around the bag opening as often until almost no air gets in or out
Insert the hose into the bag
When the maximum available vacuum is reached, a second person should spin the bag very fast to avoid air getting into the bag. Pull out the hose and roll down the elastic strap to the meat.
Seal the bag with the first lacing cord
Spin the bag again, bend the excess and seal it with the second lacing cord. this should assure that no air gets into the bag.
6. Dry Aging
Place the meat on a bottom rack of the refrigerator. This is the coldest zone. The temperature should be 3 degrees Celsius. Make sure that air circulation is guaranteed and the bag is not in contact with other objects.
In the first 3-5 days, the material bonds with the meat surface. Depending on your taste, you can age your meat up to 28 days. For starters, we recommend a shorter maturity period (e.g. 2 weeks). Please observe the bag and avoid air pockets. An optimal result can only be guaranteed if no air enters.
After the desired aging, take the meat out of the refrigerator and remove the bag. The meat should be much darker than before and should have a hard crust. The odor should be pleasant. It is up to your taste whether or not you want to remove the crust which also can be done after grilling.