How long can you age the meat for?

I only had it in my garage refrigerator for 30 days. I don't believe that it would be a good idea to have it in a refrigerator that is regularly used due to the frequent temperature change. You can age the meat longer. 30 days was fairly decent. The meat will have to be trimmed once it has been aged. I tried making beef sausage out of the trimmings but did not care for the sausage at all.

What is the size of the netting, how wide is it?

It will stretch out to maybe 12-14inches

I tore the plastic when I was putting on the netting, did I ruin the process?

If you tear a hole in the process, you can wet the damaged area with water, then patch it with a small portion of an unused wrap. Let it sit inside the fridge to dry for a day or two until the wrap firms up, then re-net.

Is there a facing side for wrap the meat?

No you just wrap from any direction you can.

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The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed

The Sausage Maker® 3 Dry Age Bags For Meat, Plant-Based Dry Aging Steak Wraps 24x24", With Netting Roll, 16 Lbs Tender Ribeye, Sirloin, Short Loin In 4 Weeks Using Home Refrigerators, No Sealer Needed

Product ID: 137000653

Details

Brand
The Sausage
Flavor
Beef
Package Weight
0.15 kg
Size
16 Pound (Pack
Specialty
Plant Based

🌿Plant-based breathable membrane

🥩16 lbs max meat capacity

🧊Works in standard home refrigerators

Description

🥩 Elevate your steak game—age like a pro, right in your fridge!

ECO FRIENDLY INNOVATION - Crafted from GMO-free, plant-based materials for a natural, chemical-free aging process.
BEGINNER READY SIMPLICITY - No expertise required—wrap, net, refrigerate, and enjoy melt-in-your-mouth tenderness in 4 weeks.
VERSATILE CUT COMPATIBILITY - Perfectly ages ribeye, sirloin, short loin, and more up to 16 lbs for restaurant-quality results.
EFFORTLESS GOURMET DRY AGING - Transform your fridge into a premium dry aging chamber—no vacuum sealer needed.
COST EFFECTIVE STEAKHOUSE QUALITY - Skip expensive dry agers and still savor rich, nutty, dry-aged flavors at home.

The Sausage Maker® Dry Age Bags offer a plant-based, breathable membrane system that enables home dry aging of up to 16 lbs of premium beef cuts like ribeye and sirloin. Designed for use in standard refrigerators without vacuum sealers, this kit delivers tender, flavorful, steakhouse-quality dry-aged meat in just 4 weeks, making gourmet aging accessible and eco-conscious for beginners and enthusiasts alike.

Specifications

ASIN	B07SKCDSVV
ASIN	B07SKCDSVV
Best Sellers Rank	#74,806 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,120 in Meat & Seafood
Brand Name	The Sausage Maker
Customer Reviews	4.5 4.5 out of 5 stars (938)
Diet Type	Plant Based
Flavor	Beef
Item Form	Strip
Item Package Weight	0.15 kg
Manufacturer	The Sausage Maker
Manufacturer	The Sausage Maker
Number of Items	1
Number of Pieces	1
Part Number	11-1630
Product Dimensions	10 x 8 x 0.5 inches; 5.26 ounces
Size	16 Pound (Pack of 1)
Specialty	Plant Based
UPC	015913116304
UPC	015913116304
Unit Count	16 Ounce
Units	16 Ounce

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