Description
DrySteak Wraps for Dry Aging Steaks is an innovative plant-based, breathable film, designed specifically to aid in the traditional form of dry aging steaks.
This product gives customers the ability to create mouth-watering, dry aged steaks using their home refrigerators, without the need for extra equipment. Once the primal beef cut is wrapped, it takes about 4 weeks for your roast to develop enzyme-enhanced, depth of flavor.
Will dry age approximately a 14-16 lb. sirloin roast. Designed for a sirloin and ribeye roast, but can also be used with any beef cut intended for dry aging.
- User friendly
- GMO free
- No artifical materials
- Delicious professional results
- Click here for how-to video
Includes:
- 3 DrySteak Wraps – approx. 23.5″ x 23.5″ sheets
- Elastic netting (to keep the wraps snug on the cut)
- Easy to understand instructions
Anonymous (verified owner) –
mark (verified owner) –
have not used yet. but thank you letting me when you got them In. for me to get them before you sold out again.
Shawn (verified owner) –
Jason Fortino (verified owner) –
Unsure, haven’t recieved it yet.
David Dunlap (verified owner) –
Still waiting did get a call that they are back ordered
Zachary Pace (verified owner) –
These work very well for drying salumi (whole muscle charcuterie) in a home refrigerator. I tried them on the recommendation of Eric from TGAAC, and found that they largely live up to the hype. I produced very tasty duck breast “prosciutto” and Spanish-style lomo, and have since moved on to bresaola & capicola. The trick is to get the wraps to adhere properly to the meat. Often a little drizzle of wine can work wonders, especially when you have a layer of new spices on the meat. I recommend patience massaging to expel air bubbles rather than pricking after the meat is fully wrapped, as the dampened wrap can tear further. Nice product, relatively easy to use.
Jason –
I was sceptical at first, being in Canada it’s not a short trip and duties increased cost. WISH I WENT SOONER!
most impressed with first use. Wanted to add pictures, but no option.
Thank you Eric (two guys) for the introduction
Chris LeBlanc (verified owner) –
Great for charcuterie. Thanks!
Zachary J (verified owner) –
Dry aged prime NY strip loin for 28 days. Great shape retention, and not as thick trim layer as some of the other methods. So far less waste. But all trimmings fo toward dog food supplement.
Anonymous (verified owner) –
Karl (verified owner) –
The product I received was very good and it was what I ordered. A little slow since I ordered priority mail. But your notifications are not working properly. I didnât get a notification that my package was shipped until a day after it arrived. And Iâve received 4 more email notifications that my package is on its way. So you may want to check that out. Happy customer though and would order from again!
joe hoover (verified owner) –
My first time using this product. Made Guanciale, turned out great.
Freddyfred (verified owner) –
Always 5 Stars Plus
Tony (verified owner) –
Used them to wrap two 1 kilogram chunks of pork loin for dry curing in the refrigerator. Wraps worked well and were not as fragile as made out to be. Project should be ready in about 15 more days.
Anonymous (verified owner) –
We have not tried these wraps yet but when we do we will comment back!