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Q: Do you use these sheets wet or dry?

i would be careful about fully wetting these sheets... the collagen material gets very soft and jelly like as it gets wetter. i would recommend eyeballing the general size of a piece you will need to fully wrap your whole muscle and pre-cut it. Place the moist (not dripping wet piece of muscle on the sheet and wrap it like a present. The surface moisture you will find causes excellent adhesion of the wrap material to the muscle surface keeping enough structural integrity to the wrap to allow you to encase it in the netting or twine without tearing the wrap itself, if you made it too wet you almost definitely will tear the collagen wrap. good luck!

Q: Can they be used for dry aging large beef cuts in a regular home refrigerator?

Your refrigerator will dry them too fast without some sort of humidifier. What you are looking for is the Umai dry aging bags.

Q: If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?

I live in southeast NC where it is very humid, and we don't have that problem. Try adding some humidity? Wet sponge or wet rag in the chamber?

Q: Does it include the netting?

No, and the netting is needed to assure good bonding. Make sure you get netting that will easily fit over your meat to avoid tearing the sheets, which are fragile...but can be repaired with a patch. The sheets did a fine Bone-in ribeye and a few biltong chunks so far...good product... The sheets age the meat faster than the UMAI bags

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🥓 Unleash the Flavor: Elevate Your Meat Aging Experience!

5 PIECE PACK - Stock up and never run out of aging sheets for your gourmet projects.
CRAFTED FOR FLAVOR - Designed to enhance smoke penetration and flavor infusion.
ELEVATE YOUR MEAT GAME - Transform your culinary creations with professional-grade aging.
PERFECTLY SIZED SHEETS - Each sheet measures 22" x 29" for versatile use.
DURABILITY MEETS FLEXIBILITY - Thin yet strong, these sheets wrap your meats with ease.

The Sausage Maker Dry Aging Collagen Sheets are a set of five durable, breathable sheets measuring 22" x 29" each, designed specifically for wrapping whole-muscle cuts during the dry aging or curing process. Their unique perforated design allows for optimal smoke penetration and flavor enhancement, making them ideal for creating gourmet meats like Capicola and dried ham.

Have a Question? See What Others Asked

Do you use these sheets wet or dry?

Can they be used for dry aging large beef cuts in a regular home refrigerator?

If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?

Does it include the netting?

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The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs)

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