Meat Net Bag for Hanging 42 cm, Withstands 125°C (3 pcs)

Meat Net Bag for Hanging 42 cm, Withstands 125°C: The Same Net Through Heat Treatment and Hanging

This 42 cm net bag differs from the pure hanging variants on one important point: it withstands heat treatment up to 125°C without altering the aroma or taste of the meat. Smaller cuts up to 1.5 kg can go from the pot or the smoker straight on to hanging in the same bag. The net has no compression properties: the meat is placed in loosely, and the bag stretches around the cut without squeezing it. Smoked products and maturing meat hang airy and safe, with good air circulation around the whole piece.

At 42 cm this is the shortest bag in the range, made for smaller cuts that are heat treated before hanging: cooked smoked meat, hot-smoked pieces and smaller rolls. If you need the same heat tolerance in a longer format, the bag also comes in 66 cm with room for a full 3 kg.

Features

• No compression: The bag stretches around the meat without squeezing, so the cut keeps its natural shape.
• Airy storage: The net lets air reach the whole piece, exactly what smoked and maturing products need.
• Withstands heat treatment: Up to 125°C without altering aroma or taste, so the net can join both the pot and the smoker.

How to use

1. Place the cut loosely into the net bag.
2. Tie the top of the bag closed with a good margin.
3. Hang the bag airily on a hook or rod.
4. Let the product hang until the desired maturing or drying is reached.

Specifications

FAQ Frequently asked questions