Trollvac Dry Aging Bag Roll 30 cm x 3 m

Trollvac Dry Aging Bag Roll 30 cm x 3 m: cured meat and dry aged beef without a curing chamber

Trollvac Dry Aging Bag is a thin vacuum bag that lets moisture out but no air in. The meat therefore dries at an even pace and gets the same texture right through to the core, without a hard outside and soft centre. You do not need to think about the humidity where you cure, only the temperature, so an ordinary fridge or a cool room will do. The roll is 30 cm wide and 3 m long, and you cut each bag to the length the piece needs.

The bag suits cured ham, coppa, bresaola and dry aged beef. It also protects the meat from flies and other contamination while it hangs. The meat is salted first, ideally by vacuum salting, and then vacuum sealed in the dry aging bag. As the bag is thinner than a regular vacuum bag, it is sealed slightly differently. The method is described in the instructions below.

Features

• Lets moisture out: The material lets moisture out but no air in, so the meat dries at the right pace.
• Even texture: Avoids a hard outside and soft core, giving a more even texture throughout.
• No curing chamber: You only need to watch the temperature, max 14 °C. Humidity is not a concern.
• Protects the meat: Keeps flies and other contamination away while the meat hangs.
• Cut your own: The 3 m roll gives bags in exactly the length you need.
• Vacuum strips included: With the strip you can use the bag in a regular vacuum sealer, not just a chamber machine.

How to use

1. Salt the meat. We recommend vacuum salting with 3 to 3.5 % salt of the meat weight for 7 to 10 days in the fridge, or 10 to 12 days for pieces over 2.5 to 3 kg.
2. Let the meat dry a little after salting. It should not be wet, but still slightly tacky.
3. Cut a bag at least 6 to 8 cm longer than the piece of meat, so it is not stretched, and seal one end.
4. Put the meat in the bag without getting fat or water on the sealing edge. Disposable gloves are a good idea.
5. With a regular vacuum sealer, place one of the included vacuum strips in the opening of the bag. A chamber machine does not need the strip.
6. Vacuum the bag and massage the meat as it runs to help the air out. About 90 % vacuum is enough, and small air bubbles do not matter.
7. Seal the bag twice in the same place, letting the seal cool for about 30 seconds between seals and before you open the lid.
8. Place the piece on a rack, or pull an elastic meat net over it and hang it up. Cure at max 14 °C.
9. Leave the bag as undisturbed as possible while the meat dries, and follow the weight loss until it is done.

Specifications

FAQ Frequently asked questions