Instructions

Instructions

4 Steps to your Home Dry Aged Beef

 

  1. Fill the bag with the meat.
  2. Vacuum and seal the bag
  3. Place the meat on a wire rack in the refrigerator. The temperature should be 3 degrees Celsius. Age the beef between 7 and 28 days. (Weight loss approx. 5-10% per week)
  4. Unwrap the beef and cut of the hard crust according to your tast.

 

That´s it!


Foodsaver Instructions

Foodsaver Instructions

Instructions for using a Foodsaver type machine with 55Grad Dry Aging Bags

Pump Method

Pump Method

Instructions for using the 2-way Handpump for Home Dry Aging with the 55Grad Dry Aging Bags