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Meat Net Bag for Hanging 65/66 cm (5 pcs)

Net bag without compression for hanging and maturing charcuterie and smoked meat. 65/66 cm, for cuts up to 1.5 kg. 5 pcs per pack.

69,-

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Item No.: 2434
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Information

Meat Net Bag for Hanging 65/66 cm: The Mid Length for Charcuterie and Smoked Meat

At 65/66 cm this is the mid length in the range, with good room for cured legs, larger cured sausages and smoked cuts up to 1.5 kg. 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.

No compression
65/66 cm length
Good air circulation
Easy hanging

The mid length is the most versatile in the range: short enough to hang in most maturing cabinets, long enough for a whole cured leg with a good tying margin at the top. For smaller cuts the 47/50 cm bag is enough, and for a whole cured ham you choose 86/87 cm.

Pro tip for hanging!
Hang the meat so the pieces do not touch each other or the wall. Free air around the whole piece gives even drying and maturing, and prevents moisture pockets where unwanted bacteria thrive.

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.
  • Versatile mid length: Room for cured legs and larger cured sausages, without excess net to tie away.

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

Product Meat net bag for hanging
Length 65/66 cm
Quantity 5 pcs
Recommended weight Up to 1.5 kg
Applications Hanging, maturing and storage of charcuterie and smoked meat

FAQ Frequently asked questions

What is the difference between a meat net bag and roasting netting?

Roasting netting is elastic and compresses the meat to shape it during cooking. The meat net bag does the opposite: it holds the cut airily without pressure, and is made for storage, hanging and maturing.

Can the bag be heat treated?

No, this variant is made for storage, hanging and maturing, not heat treatment. If the net is to go into the pot or the smoker, choose the meat net bags rated for 125°C or a roasting net.

Which length should I choose?

Choose a bag with a good margin around the cut, the meat should sit loosely. The bags come from 42 cm for smaller cuts up to 86/87 cm for the longest products like a whole cured ham.

Manufacturer

Foodstuff Collection

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