250x400mm dry-aging bags Tublin®10
Dry-aging bags for maturing raw meat.
If you have any further questions, please contact Meelis Vallaste, Sales Manager, tel: +372 502 8402 or firstname.lastname@example.org
Amount: 5 pcs
Size: 250 x 400 mm
Store in a cool (11-25 ° C), dry and dark place
Made in: Denmark
Manufacturer: Tub-Ex ApS
Filling: Fill gentle. Avoid high filling pressure.
Dry before smoking.
Storage: Dark, below 25°C and 75% RH.
It has a limited lifetime and should be used within one year from date of production. Properties might change if it is stored for a longer time.
How to use the Tub-Ex Tublin® 10 bag:
Select a cut such as boneless strip loin or rib and place it in the bag.
Use a snorkel type or chamber type vacuum heat sealer to draw the air out of the bag and seal the bag. Only a light vacuum to ensure meat contact to the Tublin bag is needed.
Carefully place the meat in the Tublin® 10 bag onto a wire rack in a well venti- lated cooler (the aging meat must have good airflow around it to age properly). It is best to lay the meat side down and the fat side up.
During the first week a bond will form between the meat and the bag and the colour of the meat will darken.
The meat should be aged for a minimum of 21 days. During this time it will loose about 10 % in weight. The recommended aging time is 28 days. If aged longer (more than 35 days), the meat is completely edible, but loses its juiciness over time and the taste characteristics become characteristic of cured meat.
After the desired aging period is completed, the meat can be taken out of the bag and the outer hardened surface must be trimmed before cutting it into steaks.
|Dimensions||17,5 × 28 × 4 cm|