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The Sausage Maker

The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home, Dry Age Sirloin, Ribeye and Short Loin

    • Based on 792 reviews
Condition: New
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Availability: In Stock.
Fulfilled by Amazon
Arrives Monday, Nov 25
Order within 15 hours and 37 minutes
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Features

  • Create Mouth-Watering, Dry Aged Steaks in Your Refrigerator
  • Innovative Plant-Based, Breathable Film for Dry Aging Roast
  • Use with Sirloin Roast, Ribeye and Other Beef Cuts!
  • Just Add the Meat! No Other Equipment Required

Brand: The Sausage Maker


Item Form: Strip


Number of Items: 1


Package Type: Bag


Unit Count: 1.00 Count


Product Dimensions ‏ : ‎ 10 x 8 x 0.5 inches; 5.61 Ounces


UPC ‏ : ‎


Manufacturer ‏ : ‎ The Sausage Maker


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Monday, Nov 25

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View our full returns policy here.

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Top Amazon Reviews

    • Capicola
I make capicola in the refrigerator with these wraps and it works flawlessly if you use the proper method and practice. First, I follow the recipe from 2 Guys and a Cooler on YouTube. Second, use the wraps as intended: meat needs to fit within 23.5" x 23.5" sheets, meat needs to be slightly damp but not soaking wet or else sheets will get soggy and tear, and refrigerator should be around 35 degree F. When removing the wrap be careful and slow so that the sheet comes off in large pieces. It will speed up the removal process. You can soak it in water and dissolve the wrap but that will also remove the seasoning from the meat. I take off one start for Value for Money because its hard to believe that the cost of manufacturing and packaging justifies $25 for three sheets of wrap. ... show more
Reviewed in the United States on July 10, 2023 by huntinghawk
    • Yum
Love these for aging
Reviewed in the United States on September 11, 2023 by Amanda
    • Easier and Better Flavor than Umai
Review Image by Peter Peter
This product is much easier to use than the vacuum sealed Umai bags and in my opinion yields a much better end product. I dry aged a 15lb USDA prime boneless ribeye roast for 50 days with this and the results were out of this world. There was no mold/spoilage but rather a wonderful nutty slightly cheesy smell and flavor that is characteristic of dry aging. I'd previously tried something similar with Umai but the meat shrank to almost nothing and the flavor, while good, didn't really taste dry aged. Some claim the Umai bags don't allow for the good microbes, which provide the dry age flavor, to enter the meat so it's not the same as open air dry aging. I don't know if this product does that or not, but there was definitely a flavor difference and this was much closer to, if not indistinguishable from open air aging. Plus, the Umai bags are notoriously difficult to seal properly; on average I would waste one Umai bag per dry aging attempt because of a bad seal. This product avoids the sealing issue and allows you to just wrap the meat like a Christmas present. If one whole wrap doesn't completely cover your meat you can just cut additional pieces of the plastic and apply where needed. Provided the meat is wet, the plastic sticks easily right away. The only negative was the net that keeps everything in place, and maintains the meat's shape during the aging. I found it much too tight and difficult to apply without tearing the plastic that I'd so carefully wrapped the meat in. Next time I'll just use butchers twine which is a perfectly fine option. Otherwise this is a fantastic alternative to an expensive dry aging rig and I think much better than its closest competitor. ... show more
Reviewed in the United States on December 26, 2021 by Peter Peter
    • Two “bags” wasted
Two wraps ripped on while packaging the meat.
Reviewed in the United States on September 11, 2023 by Kaiser_D
    • In my opinion superior to the Umai bags
Review Image by CChu CChu
I've tried both the Umai bags and these wraps (3x of each) . Each time I did them on full 12-14lb ribeye or whole strip loins. For the Umai bags -- it was a PAIN in the butt to get a good seal and it seemed so finnicky afterwards that it would leak easily. for reference i was using a food saver vacuum sealer I got from costco. Not the base model but one of the higher up ones with a built in bag roll / cutter. I ended up wasting 1 bag because I would try over and over again to get a good seal and it would just leak and get looser than I was comfortable with proceeding. For the wraps it was super easy. Just got the surface slightly wet (not too damp). laid it on top and stretched it over. The membrane stuck to the surface EASILY as I wrapped the meat like a present for xmas. The hardest part was getting the netting around the meat (but not too bad with some practice) In comparison to trying to get vacuum seal this was WAY easier. I'm surprised that not more people who use the umai bags use this product instead. saves so much hassle and time imo. Hope this helps. ... show more
Reviewed in the United States on December 3, 2021 by CChu CChu
    • Another great product from The Sausage Maker
I purchased these and two other brands, wanting to compare them for use on a half-dozen dry-cured meat projects. These are as easy to use as one of the others, and MUCH more user-friendly than the third brand I purchased on Amazon. Yes, they are somewhat costly, but ease of use counts for something. Will have to wait a couple months to see how the meat projects turn out to make a final judgement. Based on my previous experience with The Sausage Maker, however, I'm going with 5 stars for now. ... show more
Reviewed in the United States on March 11, 2023 by Michael R.
    • Very good
Works well
Reviewed in the United States on March 17, 2023 by Cathie King
    • Definitely going to continue to buy these
Review Image by NK NK
I used these to simply dry age meat and it worked without spending tons of money on a dry Ager. Just follow the pictures and directions and place in the refrigerator. However I did place on a baking cooling rack to get airflow completely around the meet. The picture shows how the left needed to be trimmed and the right was trimmed. ... show more
Reviewed in the United States on March 3, 2023 by NK NK

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